Tomatoes & Spinach

Double Tomato Bruschetta by Allrecipes.com
Cooked by Qiong


3 roma (plum) tomatoes, chopped
1/4 cup sun-dried tomatoes, packed in oil
1 1/2 clove minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, stems removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 French baguette
1 cup shredded mozzarella cheese (we used fresh mozzarella in small chunks)

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Cranberry Spinach Salad by Allrecipes.com
Prepared by Qiong

1-1/2 teaspoons butter
1/4 cup and 2 tablespoons almonds, blanched and slivered
1/2 pound spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1/4 cup white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
2 tablespoons cider vinegar
1/4 cup vegetable oil (we use olive oil)

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a smedium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.