Easy alfresco recipes for lazy summer days 2010

Check out these easy alfresco dining recipes using organic Muir Glen tomatoes for your next summer bash!

Bruschetta
Prep Time: 10 Minutes
Start to Finish: 10 Minutes
16 appetizers

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted

1. In medium bowl, mix tomatoes, basil, olive oil and garlic.
2. Spoon mixture onto toasted bread slices. Serve immediately.


Green Beans with Tomatoes and Feta
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
8 servings (2/3 cup each)


2 boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese (2 oz)

1. Cook beans as directed on boxes, reserving almonds; drain.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
3. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
4. Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

Corn and Black Bean Salad
Prep Time: 15 Minutes
Start to Finish: 1 Hour 15 Minutes
8 servings (1/2 cup each)


1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

1. Cook corn as directed on bag. Rinse with cold water; drain.
2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.
3. Stir in avocado just before serving.