Recipe courtesy of Vegetable Kingdom Inc. DBA Moosewood Restaurant
Show: Chef Du Jour
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.

Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving.

IDEAS YOU'LL LOVE

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Spaghetti and Meatballs with Tomato Sauce

Recipe courtesy of Bobby Flay

Tomato Feta Salad

Recipe courtesy of Ina Garten

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Tomato Bisque with Cashew Cream

Recipe courtesy of Trisha Yearwood

BPT (Bacon, Pimiento and Tomato Sandwich)

Recipe courtesy of Trisha Yearwood

Country Meatloaf with Tomato Relish

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking