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Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
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Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Veggie Sausage
Wonton Soup with Bok Choy

Tomato Salad


Chunky Tomato Salad

1 tbsp balsamic vinegar
2 tbsp olive oil
1 large garlic clove, minced
1/4 tsp each: salt, black pepper
6 to 8 tomatoes
1 small red onion
1 jalapeño pepper, seeded
1/4 cup shredded fresh basil
1/4 to 1/2 cup chèvre (optional)

In large mixing bowl, whisk vinegar with oil, garlic, salt and pepper.

Core and cut tomatoes into 1-inch chunks.

Very thinly slice onion and separate into rings. Finely chop jalapeño.

Add vegetables to dressing; toss gently. Leave at room temperature for up
to half a day. Stir occasionally.

To serve, gently stir in basil. Sprinkle with chèvre, if desired, for more
substance. Serve on a bed of greens with crusty bread.

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