Winter 2004 - Patient Newsletter


This can be a meal unto itself.  Serve with a small field greens salad.

1 loaf panne rustico (rectangle shaped hard crust bread)
8-10 plum tomatoes
Fresh basil
Fresh garlic
Extra virgin olive oil
Balsamic vinegar
Shaved Romano cheese
1/2 small can black beans (well rinsed)
1/2 small Bermuda (red) onion (chopped)
Salt & pepper to taste

In a medium bowl, mix "chunked" tomatoes (see below), red onion, black beans, chopped basil, olive oil, and vinegar, salt and pepper to taste.  There should be some juice in the bowl, which is a combination of tomatoes, oil and vinegar, but it should not be soupy.  Set aside until ready to use.  More liquid will appear as the tomatoes macerate. 

Slice bread evenly into 1 inch thick slices, place on foil lined baking sheet.  In a chopper/food processor, chop some fresh garlic and basil together.  Slowly add olive oil to make a wet paste (similar to pesto.)  Spread mixture lightly on bread.  Place bread under the broiler to toast.

Remove bread from broiler, place on serving platter.  Spoon tomato mixture over warm bread, garnish with whole basil leaves and shaved Romano cheese.

*To chunk tomatoes, first cut lengthwise and then cut halves into one-bite pieces. Generally yields 6 or 8 chunks depending on size of tomato.  For variety, use some yellow tomatoes in the mixture.

*To shave the Romano cheese, use a vegetable peeler on the block of Romano

Salad recipe rich in Thiamin

Field greens
Grape tomatoes
Black beans (canned, rinsed well)
Carrot shreds
Avocado (sliced)
Mango (chopped)
Mushrooms (sliced)
Crumbled goat cheese
Pignoli (Pine) nuts (lightly toasted)

Make a light vinaigrette to go over it – balsamic vinegar, light olive oil, salt, pepper, basil, lime juice to taste, some left over mango.  Put all ingredients in a food processor, pulse a few times and serve with the salad.  Good stuff!


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