Or how about this idea for a dish that will use up some tomatoes and require no cooking (if you buy precooked shrimp)? It’s from “The Splendid Table’s How to Eat Supper: Recipes, Stories and Opinions from Public Radio’s Award-Winning Food Show” by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008). The shrimp could be switched out for tofu, tempeh, chicken, meats or other fish.
Serves 4
Ingredients:
1/4 cup fresh lime juice 1/2 medium red onion, finely chopped 1 large garlic clove, minced 1/2 jalapeño, seeded and minced 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1-1/2 pounds ripe delicious tomatoes, coarsely chopped (do not peel) 2 sprigs cilantro 1 small cucumber, peeled and diced 1 ripe avocado, diced 1 pound cooked, peeled shrimp, or firm tofu or leftover poultry (organic if possible, diced) Handful tortilla chips, lightly crushed 2 limes, each cut into 8 wedges
Preparation:
In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spice blend. Let marinate for 10 minutes.
Place the tomatoes and coriander sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.