Traditional recipes

Thin Spaghetti Salmon Sliders with Fresh Tomatoes, Light Mayo, and Fresh Arugula

Thin Spaghetti Salmon Sliders with Fresh Tomatoes, Light Mayo, and Fresh Arugula

The ramen burger is all the rave these days, but why not try Barilla's healthy take with these salmon...

Thin Spaghetti Salmon Sliders with Fresh Tomatoes, Light Mayo, and Fresh Arugula

The ramen burger is all the rave these days, but why not try Barilla's healthy take with these salmon sliders? This recipe uses the pasta as buns, and the salmon gets topped with mayonnaise, argula, and tomatoes.

Ingredients

  • ½ box of thin spaghetti
  • 1 egg
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons Parmigiano-Reggiano cheese, grated
  • 1 pound salmon, ground
  • 1 Cup arugula, packed
  • 6 slices plum tomato
  • 6 Tablespoons light mayonnaise
  • Salt, to taste
  • Black pepper, to taste

Servings6

Calories Per Serving360

Folate equivalent (total)40µg10%

Riboflavin (B2)0.2mg11.7%


Fresh is Best

Fresh, wild salmon is a seasonal catch. That means buying it at the peak of its season ensures the freshest fish and the widest variety. Our wild salmon is at the pinnacle of freshness, so each fillet is wholesome, rich and 100% delicious—just the way we like it.

Tips for Selecting & Serving Wild Salmon When you’re picking out your salmon, look for a fillet that’s moist and glistening. The flesh should be slightly resilient and firm when lightly pressed. As with most fish, it’s best to cook it on the same day it was purchased. If you do purchase ahead (we suggest one day at most), keep it in a very cool refrigerator or cooler with ice.

Texture, firmness and oil content vary depending on the species of salmon. In general, the higher the oil content, the stronger, more richly flavored the salmon will be.

To select the best salmon, consider your desired flavor preference and preferred cooking method. Try it grilled, broiled, seared or steamed—this fresh catch is as versatile as it is tasty. Use our guide below to select the perfect fillet for your next gathering.

1 King Salmon

King Salmon has rich, red flesh that’s firm and vibrant. Its high oil content gives it a delicious, distinct flavor. When cooked, King Salmon tastes buttery and retains its moisture. We recommend serving it grilled, roasted or pan-seared.

2 Sockeye Salmon

This fish has deep, firm red flesh that retains its hue throughout the cooking process. Its medium oil content gives it rich flavor that’s only slightly milder than king salmon. Sockeye Salmon retains its moisture when cooked. Try it grilled or smoked for the best flavor and texture.

3 Coho Salmon

Orange-red in color, Coho Salmon is one of the milder varieties of salmon due to its lower oil content. Its texture is medium-firm. These fillets are quite versatile and are best enjoyed grilled on wood planks, steamed, poached or even sautéed.


B.Y.O.P. Build Your Own Pasta! Lunch: $8 Dinner: $12

Choose 1 Pasta:

Add up to 3 Ingredients:

Choose 1 Pasta:

‬Gluten-free Pasta (+$‬2‭‬‭)

Choose 1 Sauce:

Add up to 3 Ingredients:

Choose 1 Pasta:

Tomato Sauce‭

Marinara‭ Sauce

Alfredo‭ Sauce

‬Creamy Vodka Sauce

‬Creamy Rosé Sauce

‬Creamy Pesto

Spicy Fradiavola

Add up to 3 Ingredients:

Add up to 3 Ingredients:

Optional, Add on Protein:

Red Roasted Peppers‭

Fresh Tomatoes‭

‬Roasted Garlic

Green Peppers

Black Olives

Optional, Add on Protein:

Optional, Add on Protein:

Optional, Add on Protein:

Chicken‭:‬ L $3 | D $4

Meatballs‭: ‬L‭ ‬(2) $1 | D‭ ‬(4) $2

Sausage‭:‬ L $1 | D $2

Shrimp‭: (‬4‭)‬ L $4 | (5) D $6

Crab‭:‬ L $4 | D $6

Scallops‭:‬ L (3) $4 D (5) $6

Mussels‭:‬ L $2 | D $3


Summer Side Dish Recipes

Round out your picnic or cookout with a summertime favorite like potato salad, coleslaw, grilled corn and more.

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Photo By: Yunhee Kim ©Yunhee Kim 2011

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

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Photo By: Katrina Marcinowski

Photo By: The Youngrens ©Copyright: 2011 The Youngrens, Inc

Photo By: Con Poulos ©Con Poulos

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©Kana Okada 2012

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

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Tomato, Onion, and Cucumber Salad

Mexican Grilled Corn

Broccoli Salad

Trisha packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.

The Neelys' Old-Fashioned Macaroni Salad

Smokin' Potato Salad

This easy potato salad is one of Guy's favorites. Give the dish a smoky finish by grilling the potatoes for 10 minutes on each side.

Rachael's Bacon Wrapped Asparagus Bundles

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Bobby's Creamy Coleslaw

Giada's Artichoke and Tomato Panzanella

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Guy's Black Bean and Corn Salad

Garlic and Herb Grilled Sweet Potato Fries

Three-Bean Salad

Crisp, blanched green beans add crunch to offset the tenderness of the kidney beans and cannellinis in this bright summer salad.

Grilled Potato Salad

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Grilled Ratatouille

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork, or slather it on grilled bread.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Garden Pasta Salad

Baked Potato Salad

Red Cabbage Slaw

Shaved Summer Vegetable Salad

When beautiful summer produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

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Indian Street Corn Salad

Magic Cornbread

Something very special happens in the oven while this twist on a Southern classic bakes. The result is a rich and custardy center. Serve the cornbread with barbecue — or as dessert with a scoop of vanilla ice cream and a drizzle of honey.

Creamy Potato and Prosciutto Salad

Gingered Coleslaw with Golden Raisins

Eggplant with Peanut Dressing

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Grilled Peach and Bacon Salad

Grilled peaches and bacon team up for an easy, sweet and savory side dish that you&rsquoll be serving all summer long.

Deviled Egg Macaroni Salad

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Summer Squash Casserole

Southwestern Pasta Salad

Corn, tomatillos, grilled peppers and red onion join forces over a bed of tender orecchiette in Bobby's 15-minute summer pasta salad. Toss it all together with smoky chipotle dressing for Southwestern flair.

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Bobby's fan-favorite potato salad has bold, gutsy flavors like chili powder, lime juice and cilantro.

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Ree lightens up a flavorful Asian-inspired dish by using zucchini noodles.

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Cole Slaw

Robert keeps it simple with just a handful of ingredients. Shredded cabbage and carrot are dressed in a classic, sweet-and-tangy, mayo-based dressing. Don&rsquot skip the celery seeds in this recipe. They&rsquore small &mdash but add big flavor!

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Cauliflower Rice

Sneak in some extra veggies at the table with cauliflower rice, a light and simple side dish that&rsquos super easy to make just pulse cauliflower florets in the food processor and warm in a skillet. Ayesha&rsquos version calls for scallions and almonds, but you can substitute with whatever mix-ins you have on hand.

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Smoky Corn On the Cob

Roasted-Pepper Pasta Salad

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What to serve with it

This is a great one-bowl meal, especially if you’re using a pesto that already contains veggies. You can always round things out with a simple arugula or spinach salad, or roast asparagus or broccolini right alongside the salmon for a healthy, no-fuss addition.

If you enjoy these flavors, you’ll love my recipe for smoked salmon pasta. It’s also very quick and easy, with a light yet creamy sauce and a hint of dill, which complements salmon wonderfully.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!


14 Delicious Meals in Less Than 30 Minutes

Recipes from the latest Runner's World cookbook.

Not sure what to eat on race morning? In need of some tasty midrun energy? Want to ensure you properly kick-start recovery? Do it all with the latest Runner's World cookbook&mdasha collection of more than 150 recipes ready in 30 minutes or less.

Before You Run

If you've ever woken up early for a race or long run (and every runner does, eventually), you know how difficult it can be to eat well in the predawn hours. Maybe you simply aren't hungry when you first get up. Or race nerves leave you feeling queasy. If you're staying at a hotel (without your go-to foods readily available), you risk eating something that upsets your stomach. Happily, these quick breakfast ideas will fuel you up for a tough training run or race without weighing you down&mdashand if you pack a few ingredients, you can even make some of these meals in a hotel room, too.

&ldquoBaked&rdquo Granola Apples
The secret behind getting these &ldquobaked&rdquo apples on the table fast? Cooking them in the microwave, which quickly steams the fruit until perfectly tender. Braeburn, Cortland, or Rome varieties work just as well as Gala. Use a spoon or melon baller to core the halved apples. Top the finished dish with a dollop of yogurt for a protein and calcium boost.

Ingredients
2 large crisp apples, such as Gala, halved and cored
2 tablespoons chopped dried tart cherries
1 tablespoon packed light brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
4 teaspoons butter
½ cup granola

Instructions
In a microwavable dish, arrange the apple halves cut side up.

Top each apple half evenly with the tart cherries and brown sugar. Sprinkle with the cinnamon and nutmeg. Dot evenly with the butter.

Cover the apples with a microwavable dome lid or microwave-safe plastic wrap. Microwave on high for about 4 minutes, or until the apples are tender.

Transfer the apples to serving bowls and sprinkle each apple half evenly with the granola. Drizzle any juices remaining in the cooking dish over the top. Serves 4.

Nutrition Information
Calories per serving: 181
Carbs: 29 g
Fiber: 5 g
Protein: 2 g
Total fat: 7 g
Saturated fat: 4 g
Sodium: 38 mg

Good Morning Sweet Potato
Sweet potatoes for breakfast? Absolutely. These carb-packed vegetables are loaded with runner-friendly nutrients&mdashand provide a welcome break from typical morning fare. &ldquoThe flavors in this recipe will remind you of Thanksgiving,&rdquo says Mark Bittman, Runner's World contributing food writer.

Ingredients
1 medium sweet potato
¼ cup chopped walnuts
1 tablespoon maple syrup
Pinch of salt

Instructions
Pierce the sweet potato all over with a fork. Microwave on high for 5 to 10 minutes, turning over once or twice, or until the center is soft.

Meanwhile, in a saucepan, combine the walnuts, maple syrup, and salt. Cook over medium-low heat until the nuts are coated and fragrant.

Slice open the top of the potato lengthwise, leaving the bottom intact. Mash the nut mixture on top. Serves 1.

Nutrition Information
Calories per serving: 355
Carbs: 44 g
Fiber: 6 g
Protein: 7 g
Total fat: 19 g
Saturated fat: 2 g
Sodium: 220 mg

Gingered Winter Greens Smoothie
As a cruciferous vegetable, kale contains compounds called glucosinolates that have been shown to have anticancer properties. Adding fresh ginger and a kiwi&mdashwhich provides more than a day&rsquos worth of vitamin C&mdashhelps soften the natural bitterness of the leafy green.

Ingredients
1 cup unsweetened coconut water
½ cup low-fat plain yogurt
1 kiwi fruit, peeled
1 large kale leaf, center rib removed
1 teaspoon minced fresh ginger
1 teaspoon honey
Pinch of salt
½ cup ice cubes

Instructions
In a blender, combine the coconut water, yogurt, kiwi, kale, ginger, honey, salt, and ice. Blend until smooth. Serves 1.

Nutrition Information
Calories per serving: 188
Carbs: 38 g
Fiber: 3 g
Protein: 8 g
Total fat: 2 g
Saturated fat: 1 g
Sodium: 272 mg

RELATED: Prep great meals (in less time!) with Meals on the Run.

CARB PARTY

Fuel up the night before your long run or big race with one of these energy-packed meals.

Kara Goucher&rsquos Kitchen Sink Pizza
Two-time Olympian and marathoner Kara Goucher cooks up these easy flatbread pizzas at least once a week. If you&rsquore planning to grill, set aside one grilled chicken breast (about 6 ounces cooked) to use for this recipe. Otherwise, you can use a rotisserie chicken breast. You can also substitute leftover grilled vegetables for the fresh bell pepper, tomatoes, and mushrooms.

Ingredients
4 whole wheat naan flatbreads
½ cup marinara sauce
4 teaspoons pesto
1 cup shredded whole-milk mozzarella cheese (4 ounces)
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
¼ red onion, sliced
½ cup sliced mushrooms, such as cremini (about 2 ounces)
1 grilled chicken breast, diced
2 tablespoons grated Parmesan cheese
8 large fresh basil leaves, cut into thin ribbons

Instructions
Preheat the oven to 400 degrees.

Arrange the naans on 2 baking sheets. Spread a thin layer of marinara across the breads. Top each with a teaspoon of the pesto and swirl into the sauce. Sprinkle the naans with the mozzarella. Top with the bell pepper, tomatoes, onion, and mushrooms. Add the chicken and finish with a sprinkle of Parmesan.

Bake the naan pizzas for 12 minutes, or until the breads brown, the vegetables are softened, and the cheese melts.

Serve the naan pizzas garnished with the basil. Serves 4.

Nutrition Information
Calories per serving: 506
Carbs: 52 g
Fiber: 7 g
Protein: 30 g
Total fat: 19 g
Saturated fat: 7 g
Sodium: 877 mg

Spaghetti with Sun-Dried Tomato Sauce
This no-cook sauce comes together quickly in the blender while the pasta cooks on the stove.

Ingredients
½ cup almonds
1 box (1 pound) bucatini or spaghetti
1 cup drained oil-packed sun-dried tomatoes
¼ cup extra-virgin olive oil
2 anchovy fillets
1 clove garlic
1 tablespoon chopped fresh basil or 1 teaspoon dried
½ teaspoon chopped fresh oregano or a pinch of dried
1 teaspoon salt
6 tablespoons grated Parmesan cheese

Instructions
Bring a large pot of water to a boil over high heat.

While waiting for the water to boil, place the almonds in a small skillet over medium-low heat. Toast for 7 minutes, stirring or shaking the skillet occasionally, until fragrant and slightly golden. Set aside.

When the water boils, salt it and add the bucatini. Cook according to the package directions.

Meanwhile, in a food processor, combine the toasted almonds, sun-dried tomatoes, oil, anchovies, garlic, basil, oregano, and salt and process about 1 minute, until just blended.

Reserving ½ cup of the cooking water, drain the pasta in a colander and return it to the pot.

Add the ½ cup pasta cooking water to the sauce in the food processor. Pulse a few times until combined. Add the sauce to the pasta and toss well to coat. Serve topped with the Parmesan. Serves 6.

Nutrition Information
Calories per serving: 497
Carbs: 64 g
Fiber: 5 g
Protein: 16 g
Total fat: 21 g
Saturated fat: 3 g
Sodium: 606 mg

Pizza Margherita
Pizza doesn&rsquot get simpler or more delicious than this. Fresh mozzarella melts beautifully and, thanks to its high water content, is naturally lower in fat than many hard cheeses. If you don&rsquot want to make tomato sauce and don&rsquot have any on hand, substitute 2 fresh plum tomatoes, sliced crosswise.

Ingredients
1 pound homemade or store-bought pizza dough
1 teaspoon plus 1 tablespoon extra-virgin olive oil
1 cup homemade or jarred tomato sauce
4 ounces fresh mozzarella cheese, patted dry and torn into ¾-inch pieces
6 large basil leaves, roughly torn
¼ cup grated or shaved Parmesan cheese
½ teaspoon ground black pepper

Instructions
Preheat the oven to 500 degrees. Lightly coat a baking sheet with cooking spray.

Roll the dough into a 12 x 9-inch rectangle no more than ¼ inch thick. Brush 1 teaspoon of the oil over a 1-inch border all around the rectangle.

Spread the pizza sauce over the dough, leaving the 1-inch border uncovered. Lay the mozzarella pieces on the sauce. Bake for 10 minutes, or until the crust is golden and crisp and the cheese is bubbling. Top with the basil. Drizzle with the remaining 1 tablespoon oil. Sprinkle with the Parmesan and pepper. Serves 4.

Nutrition Information
Calories per serving: 387
Carbs: 49 g
Fiber: 2 g
Protein: 14 g
Total fat: 17 g
Saturated fat: 5 g
Sodium: 473 mg

Spaghetti Carbonara
This classic Italian pasta is as satisfyingly delicious as it is easy to make. While not traditional, sautéed onions add a note of sweetness, and peas provide a pop of color and nutrients.

Ingredients
6 slices bacon, chopped
1 box (1 pound) spaghetti
½ sweet onion, chopped
3 large eggs
¼ teaspoon salt
½ teaspoon ground black pepper, plus more to taste
1 cup frozen peas
¾ cup grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Instructions
Bring a large pot of water to a boil over high heat.

While waiting for the water to boil, heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 minutes, or until the bacon is browned and crisp. Using a slotted spoon, remove the bacon to a plate lined with a paper towel. Set aside.

Meanwhile, when the water boils, salt it and add the spaghetti. Cook according to the package directions.

Meanwhile, return the skillet to the stove over medium heat (if there is more than 1 tablespoon of bacon fat in the skillet, drain it first). Add the onion and cook, stirring occasionally, for 4 minutes, or until the onion is softened and translucent. Set aside.

In a bowl, beat the eggs well with a fork. Season with salt and pepper.

Two minutes before the spaghetti is done, add the peas. Reserving ½ cup of the cooking water, drain the spaghetti and peas in a colander and return to the still-hot pot. Immediately add the eggs, reserved ½ cup cooking water, and the onions. Toss well to coat the spaghetti (the residual heat from the pasta will gently cook the eggs as they coat the spaghetti). Sprinkle with the Parmesan, bacon, and parsley, and toss well again.

Serve with additional ground black pepper, if desired. Serves 6.

Nutrition Information
Calories per serving: 443
Carbs: 61 g
Fiber: 4 g
Protein: 21 g
Total fat: 12 g
Saturated fat: 4.5 g
Sodium: 494 mg

Soba Noodles with Peanut-Sesame Sauce
You can serve the noodles slightly warm or at room temperature. If you make it ahead and chill it, let it come to room temperature to serve. You can also use this no-cook peanut-sesame sauce in a stir-fry.

Quick tip: While buckwheat is a gluten-free whole grain, many brands of soba noodles are made with wheat as well. Gluten-free runners should be sure to read labels closely.

Ingredients
1 package (8 ounces) buckwheat soba noodles
1 cup (3 ounces) snow peas, halved
¼ cup no-sugar-added creamy peanut butter
¼ cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 clove garlic
¾ teaspoon ground ginger
3 scallions, thinly sliced
1 tablespoon sesame seeds

Instructions
Bring a large pot of water to a boil over high heat. When the water boils, add the soba noodles. Cook according to the package directions, adding the snow peas during the last minute of cooking.

While the noodles cook, in a food processor, combine the peanut butter, vinegar, soy sauce, sesame oil, garlic, and ginger and process for 30 seconds, or until smooth.

When the noodles are done, drain them along with the peas in a colander and rinse them well under cool water until the water runs clear. Drain well again and return the noodles and peas to the pot. Add the sauce and scallions to the noodles and toss well to coat.

Serve garnished with the sesame seeds. Serves 4.

Nutrition Information
Calories per serving: 391
Carbs: 52 g
Fiber: 2 g
Protein: 14 g
Total fat: 17 g
Saturated fat: 2 g
Sodium: 952 mg

Pasta with Peas and Prosciutto
&ldquoThis is an easy pasta to whip up when short on time,&rdquo says Runner&rsquos World contributing chef Nate Appleman. If you can find fresh, in-season peas, use them here. Otherwise, frozen peas will work just fine add them 1 minute sooner in the recipe.

Ingredients
1 box (1 pound) cavatappi or other spiral pasta
1½ cups fresh spring peas
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon ground black pepper, or more to taste
½ cup grated pecorino or Parmesan cheese
Juice of ½ lemon
4 ounces (about 8 thin slices) prosciutto, torn into bite-size pieces

Instructions
Bring a large pot of water to a boil. When it boils, salt it and add the pasta. Cook according to the package directions. Two minutes before the pasta is cooked, add the peas.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and cook for 1 to 2 minutes, until slightly browned.

Reserving ¼ cup pasta cooking water, drain the pasta and peas in a colander. Add the peas, pasta, and reserved cooking water to the skillet, toss, and heat through, about 1 minute. Add the pepper, cheese, and lemon juice and toss to combine.

Serve the pasta in shallow bowls and place the prosciutto over top, letting the heat from the pasta warm the meat. Serves 6.

Nutrition Information
Calories per serving: 403
Carbs: 63 g
Fiber: 4 g
Protein: 20 g
Total fat: 8 g
Saturated fat: 2.5 g
Sodium: 654 mg

ON THE GO

Anytime you run longer than an hour, you should pack some fuel to power you through your workout. Energy gels and chews are a convenient choice, but sometimes you want something more substantial&mdashand satisfying. These energy bars and balls are quick to make, really delicious, and offer a good amount of energizing carbs.

Honey Energy Bars
These sweet, crunchy, and slightly chewy bars are the perfect prerun pick-me-up. Honey provides simple sugars (fructose and glucose) that are quickly absorbed and will energize your workout. Honey also contains oligosaccharides, a type of sugar that may promote the growth of healthy bacteria in the intestinal tract. Studies show that these carbohydrates serve as fuel for immune-boosting bacteria in the gut.


Large Groups

Tomāto Tomäto Pizzeria and Pour House is the perfect space to host your next event. Our spacious, semi-private dining area seats up to 50 people comfortably and is unique because it allows our guests to both have the comfort they want without being secluded in a separate room away from the fun.

Whether you are looking for gracious social dining, or an epic celebration, Tomāto Tomäto can provide the ideal setting for your special event, as well as the expertise to make planning stress-free and fun. We offer a variety of packages & menus tailored to meet your needs including our Family Style Dining, Family Style Plus Dining and our Ultimate Dining Package. We also offer Happy Hour and after-work party packages. Our Events Manager will work with you exclusively, every step of the way to create a memorable event. Tomato Tomato offers many different dining and cocktail options to fit any budget.

Great Reasons To Host Events With Us Are:

Birthday parties and showers

Wedding rehearsal dinners

Baptisms, Confirmations, & First Communions

Corporate events, board meetings, seminars

Retirement celebrations and Anniversaries

Please contact our Events Manager directly for more information - [email protected]

*Items and prices may change without notice. Please click our ONLINE ORDER link for an up-to-date menu.


It’s great for lunch or dinner, and has a healthy serving of baby greens. In the summer, when tomatoes are at their sweetest, I replace the sun dried tomatoes with fresh tomatoes from my garden.

I usually have this for dinner on those warmer nights when I want a meatless meal or just something light, and because it has pasta in it, I feel full and satisfied after I eat it. The portions are pretty large for under 200 calories. This also makes a great side dish if you reduce the portions when you’re grilling up some burgers or chicken.


More than 250 dishes made fresh from scratch every day

Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

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Our Classic margarita with Gold Tequila, Triple Sec and Fresh Sweet & Sour

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World Famous! Available From September.

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Barbecue Bacon Wrapped Salmon

Ingredients:

Fish Fillets (salmon, trout, steelhead), cut into small chunks
Bacon
BBQ Sauce, enough to cover fish
Toothpicks

Directions:
Pre-heat oven 350 degrees. Wrap each salmon chunk with a half slice of bacon, secure with toothpick. Arrange in a glass baking dish, enough to make one layer. Pour BBQ sauce over top and place in the oven until bacon is done. Bacon will not become crisp because of the sauce so do not overcook.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

When to Watch
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Watch the video: Salmon burgers (October 2021).