Fire-Roasted Tomato Gazpacho with Lobster
Fire-roasted Tomato Gazpacho with Lobster serves six as a main dish option or more as an appetizer. Recipe uses low-sodium vegetable juice, diced fire roasted tomatoes, fennel, avocado, and optional lobster. Includes preparation steps and nutrition per 1 1/2 cups without bread.
MENTIONED IN THIS ARTICLE
Gazpacho
Eating Well Magazine
Grilled Pork Tenderloin with Peaches from 6 Ingredient Solution
A quick grill recipe from America's Test Kitchen 6 Ingredient Solution features pork tenderloin rubbed with brown sugar paprika and allspice, paired with peaches. The method covers charcoal and gas grills, cooking pork to 145 degrees then grilling peaches for caramelization before serving sliced pork with peaches.
MENTIONED IN THIS ARTICLE
America
Park
Try versatile fresh eggplant
Eggplants abundant at local markets inspire versatile dishes from Italian parmigiana to Lebanese baba ghannouj and French ratatouille. The ratatouille recipe features eggplant, onions, peppers, zucchini, tomatoes, garlic and basil cooked with olive oil, salt, and pepper, served hot cold or at room temperature.
Red wines benefit from chilling mildly for best flavor
In warm weather red wine benefits from a slight chill before serving. Chill for about 20 minutes to reduce perceived alcohol warmth and enhance fruit and structure. At restaurants, ask for a short prepour and keep the bottle submerged in a bucket if it seems too warm.
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