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Creating meals that are eco-friendly can be fun and inspiring. Another benefit to adding green-time to your weekly menu is that you are using fresh, local ingredients that are full of body-friendly nutrients.

It may seem overwhelming at first, so start with a gazpacho or sandwich using fresh tomato slices. From there the ideas will begin to flow. For example, caprese salad can become a caprese cup or a simple wrap can transform into a Thai tomato spring roll. The possibilities are limitless.

One tomato, one meal, one big difference.

For more recipes and information visit floridatomatoes.org

In 1883 the United States established a 10% tax on imported vegetables, but not fruits. For tomato importer John Nix this seemed to be business as usual. However, he happened upon the botanical definition for fruit and realized he was importing a fruit but being taxed for a vegetable. Unable to get justice for this costly mislabeling, he sued the New York tax collector, Edward Hedden, and the case made it’s way to the Supreme Court.

The opinion of the court on the matter of Nix v. Hedden was delivered by Justice Gray who explained their decision by expressing the following statement, “Botanically speaking, tomatoes are the fruit of a vine, just as are cucumbers, squashes, beans, and peas. But in the common language of the people, whether sellers or consumers of provisions, all these are vegetables which are grown in kitchen gardens, and which, whether eaten cooked or raw, are, like potatoes, carrots, parsnips, turnips, beets, cauliflower, cabbage, celery, and lettuce, usually served at dinner in, with, or after the soup, fish, or meats which constitute the principal part of the repast, and not, like fruits generally, as dessert.” (from court records at caselaw.lp.findlaw.com)

So, remember, at your next dinner party as you serve your capelinni alla puttanesca and one of your guests asks, “Is the tomato a fruit or a vegetable?” You can confidently answer, “Legally, it is a vegetable, and it all started with a tax.”

Florida tomatoes are perfect for a morning to night food challenge because they are readily available, easy on the budget and are the perfect food chameleon. The tomato can be the star of the dish, the sweet companion or the secret ingredient that gives the recipe a certain something special.

Breakfast: Begin your day with a glass of freshly made tomato juice and a Florida Tomato and Veggie Crepe.

Lunch: Soup and Salad are a classic filling combination. The Tomato and Bulgur Salad gives you a unique twist and pairs nicely with Broiled Fresh Tomato Soup.

Snack time: Salsa with baked pita chips is a winner every time and will satisfy that 3:00 o’clock craving.

Dinner: The Tomato and Tortellini Toss is light yet filling and ready in fifteen minutes.

Dessert: Seems unlikely right? Try this recipe for Tomato Tarte Tatin using Florida tomatoes and your sweet tooth will be soothed and delighted.

Just like, that you have a full day of delicious and nutritious meals all utilizing the ever-versatile Florida tomato.

Visit floridatomatoes.org for more recipes and information.

The concept of eating clean is simple; eat foods that are as close to their natural state as you can get.Michael Pollan author of In Defense of Food: An Eater’s Manifesto provides some advice for this back to basics eating. He says, “Don’t eat anything your great-grandmother wouldn’t recognize as food.” And “Don’t eat anything incapable of rotting.”

Our bodies are inundated with so much noise on a daily basis, it makes sense to take a moment and pare our food down to the basics. This means finding foods that are good quality, fresh, in season and most importantly fun to eat.

Utilizing this approach to cooking and your diet is a matter of beginning each dish with a great idea and fresh ingredients.

For example, begin with a Florida tomato. They are packed with essential vitamins and nutrients that help nourish your body, can be used in a variety of ways and they can be enjoyed as is or partnered with a few key items.

Serve up flavorful dishes that are rustic, like capellini alla puttanesca on the lighter side like a chopped salad, or just wash and bite.

Tomatoes enjoyed in the simplest form, using just a few ingredients to highlight their flavor will give you meals that are clean, healthy, and will put a spring in your step.

Visit floridatomatoes.org for more recipes and information.

Salad
3 Florida tomatoes, sliced
4 cups of arugula
1 cup of cooked quinoa (¼ cup dry quinoa +
3/4 cup water)
2 tablespoons crumbled goat cheese for
sprinkling on top
1/4 teaspoon of sea salt
Drizzle of extra virgin olive oil (optional)

Pesto
2 tablespoons of fresh rosemary
1 cup of fresh basil
1/4 cup + 2 tablespoons of extra virgin olive oil
4 teaspoons of crumbled goat cheese
5 cloves of roasted garlic
1 teaspoon of roughly chopped shallot
1/2 teaspoon of lemon zest
1/2 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper

Preheat oven to 400F.

Slice off the top of the head of garlic so that most of the cloves are exposed.
Drizzle with a little extra virgin olive oil, wrap in foil, place on a baking sheet, and bake for 20-25 minutes until cloves are soft.

Once cool enough to handle, use a butter knife to pop the cloves right out of the skin.

Soak the quinoa for 5 minutes in a small saucepot, then rinse and drain using a fine mesh sieve.

Add drained quinoa back to the pot, 1/4 cups of water and a pinch of salt if desired.

Bring to a boil, cover with a tight fitting lid, and turn the heat down to a simmer. Cook the quinoa for 12 minutes, or until all water is absorbed.

Remove quinoa from heat and allow it to sit for five minutes with the lid on. Fluff with a fork.

To make the pesto, add all of the ingredients, except the extra virgin olive oil, to a food processor.

While it is running, pour the oil through the chute to create a smooth pesto.

On a platter, layer the bottom with arugula and top it with sliced tomatoes. Sprinkle the sea salt over the tomatoes.

Drizzle the arugula with extra virgin olive oil if desired. Add the quinoa, pour the pesto over the top, and sprinkle with crumbled goat cheese.

YIELD: 4-6 Servings

This recipe was developed by Ashley Centola, author of the blog Simple Craves & Olive Oil.

Rice
1 cup of any type of rice, washed
1-2 teaspoons of olive oil
1/4 cup of onion – chopped
1 1/2 cup of chicken stock
1 teaspoon of salt

Vinaigrette
2 tablespoons of apple cider vinegar
6-7 tablespoons of olive oil
1 tablespoon of maple syrup
Salt and ground pepper (to taste)
1 boiled egg, chopped into small pieces

Rice Salad
1 cup of cooked cooled rice (recipe above)
1 can of tuna in olive oil
1/2 cup of chopped Florida tomatoes
Salt and pepper to taste
1/4 cup of vinaigrette (recipe above)
Chopped herb of choice – oregano, basil or parsley

In a saucepan with lid, on high heat, drizzle the oil and add the chopped onions and cook until soft. Add the rice and salt. Coat the rice and add the chicken stock. Bring to a hard boil, cover and lower the heat to simmer and cook until the rice has absorbed the stock, about 20 minutes.

When the rice is finished, remove from saucepan and spread on a baking sheet to cool down to room temperature.

Next start on your vinaigrette.
In a deep bowl, add the vinegar and maple syrup and whisk; then slowly add the olive oil until it starts to thicken a bit. Add the boiled egg and taste. Add salt and pepper to taste.

For your rice salad, take half of your tomatoes and cut into small pieces. Season with a bit of salt and pepper and toss. In a separate bowl, add the can of tuna with oil. Break up the tuna and season with a bit of salt, add the cold rice and toss. Add the chopped tomatoes and toss. Add the vinaigrette a little at a time – you want the salad to be coated in the vinaigrette but not too much.

To create your stack, cut tomato into 1/2 inch rounds (one tomato yields approximately four rounds) and put on your plate, or inside a plating ring (if using) and season with salt, to taste. Pile some of the rice salad on top, pressing down gently. Top with another round tomato slice, season again with salt and top with more rice salad. You can finish with another round top of tomato, or mince some tomato and use to place on the top. If using a plating ring, remove slowly. Drizzle top of tower and plate with vinaigrette and sprinkle with finely chopped fresh herb of choice.

Serve at room temperature.

Serves 4

This recipe was developed by Monica Caretto, author of the blog Sweetbites Blog.

1 large ripe Florida tomato, chopped
2 Portobello mushroom caps, cleaned & stems removed
2 tablespoons extra virgin olive oil, divided
Salt & pepper to taste
1 tablespoon minced shallots
1/2 tablespoon balsamic vinegar
1/2 cup baby arugula
Ricotta salata, shaved with a vegetable or cheese peeler, as much as desired

Preheat oven to 400F.

Place Portobello caps on baking sheet and drizzle with 1 tablespoon of olive oil and salt & pepper.

Roast for about 15 minutes, until the water has evaporated out of the mushrooms. Remove from oven and set aside.

In a small bowl, combine the chopped tomato, shallots, remaining olive oil, vinegar and more salt & pepper to taste.

Evenly divide the arugula on top of each mushroom cap and top with the tomato mixture.

Place the shavings of ricotta salata on top of the tomatoes and garnish with additional salt & pepper and/or olive oil if desired.

This recipe was developed by Gina Matsoukas, author of the blog Running to the Kitchen.

2 cups seeded and diced Florida tomatoes
3/4 cup diced onions
1/2 large green pepper, chopped
1/4 cup corn kernels
1 garlic clove, minced
1/4 cup finely chopped fresh cilantro
Juice of 1/2 a lime
1 teaspoon extra virgin olive oil
Salt and pepper to taste
3 oz. grilled squid
3 oz. grilled shrimp

Grill squid and shrimp.

In a large bowl, combine chopped and diced vegetables, garlic, cilantro, lime juice and olive oil.

Season with salt and pepper and let sit at room temperature for 30-60 minutes.

In the meantime, chop grilled squid and shrimp into bite size pieces. Toss squid and shrimp with vegetables.

Serve with tortilla chips or as a topping for tacos, burritos and fajitas.

This recipe was developed by Allie Mak, author of the blog Live Laugh Eat.

1 cup uncooked quinoa, rinsed
2 cups chicken or vegetable broth/stock
1 teaspoon dried oregano
6-8 large Florida tomatoes
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 cup kalamata olives, chopped
1 cup (about 4 oz.) crumbled feta cheese, divided
1/4 cup toasted pine nuts
Kosher salt and freshly ground black pepper

Combine the quinoa, broth and oregano in a saucepan.

Cover and bring to a boil.

Reduce heat to medium-low and simmer for 10-15 minutes, or until quinoa is cooked and liquid is fully absorbed (or cook as per package instructions).

While the quinoa is cooking, slice about 1/2 inch off the tops of the tomatoes, and set tops aside.

Scoop out the insides of the tomatoes so that you have just a shell remaining.

Sprinkle the insides of the tomatoes with salt and pepper and place in a baking dish.

Dice the tops of the tomatoes so that you have about 1/4 cup diced tomatoes, and set aside.

Preheat your oven to 350F.

Once the quinoa has finished cooking, stir in the olive oil, balsamic vinegar, chopped olives, 1/2 cup of the feta, pine nuts, and reserved diced tomatoes. Add salt and pepper to taste.

Divide the quinoa mixture among the tomatoes and pack in slightly.

Divide the remaining 1/2 cup feta cheese over the tops of the tomatoes.

Bake for 20-25 minutes, or until heated through, and cheese has browned slightly.

This recipe was developed by Brianne Izzo, author of the blog Cupcakes & Kale Chips.