My family and I eat out at least once a week. With busy schedules and hectic evenings, we’re always on the hunt for healthy affordable dining options. One of the places we like to visit is Sweet Tomatoes in Fort Myers. Sweet Tomatoes is turning 40 this year and they’re celebrating all summer long! This month, guests can enjoy a limited-time menu, which spotlights picnic delights like the new Avocado BLT Salad, smoky BBQ Chicken Focaccia and tasty Broccoli Potato Soup.
Even better, for those of us with expanded families, kids can now eat free every Tuesday throughout the summer season. Seniors can also enjoy an all-you-can-eat meal and beverage for only $8.29 every day from 2-5 PM all season long. As if that wasn’t cool enough, now through July 31st Sweet Tomatoes is partnering with Pepsi to give away a cruise for four to Hawaii. Guests can purchase a beverage to receive a scratch off for entry. Then enter online to check if you’ve won!
We enjoy eating at Sweet Tomatoes because they use fresh fruits and vegetables. All of their recipes are homemade from scratch. Each restaurant invites families to come together for a healthy dining experience, where farm meets the table. You can dine at 4 Sweet Tomatoes locations in the Southwest Florida area, with locations in Bradenton, Fort Myers, Naples and Sarasota!
I’ll be having a giveaway of 4 comp meal tickets for you to check out Sweet Tomatoes this summer. Make sure to follow me on Instagram and check out the contest rules.
Sweet tomatoes has shared with us some of their most popular dishes recipes so that you can try them at home. Check them out below and let me know which you try.
Strawberry Fields w/ Caramelized Walnuts tossed salad:
Before making this salad, you will make the Caramelized Walnuts and the Strawberry fields with caramelized walnuts dressing. See here below for steps.
Caramelized Walnuts:
2 cups water
½ cup ¼” diced walnut pieces
2 Tablespoons white sugar
Boil water. Add walnuts and cook for 30 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar covered walnuts on a sheet pan and bake at 325 degrees for approximately 8 – 10 minutes or until golden brown. Yields ½ cup.
Strawberry Fields w/ Caramelized Walnuts dressing:
1 ½ lbs. sweetened frozen strawberries
2/3 cup balsamic vinegar
2 Tablespoons white sugar
1 ½ Tablespoons Dijon mustard
1 Tablespoon Kosher salt
¾ teaspoon black pepper
¾ cup canola oil
Combine ingredients in a food processor and blend. Yields 4 cups.
Ingredients
- 4 cups chopped romaine lettuce
- 4 cups mesculin mixed lettuce
- 1 cup ¼” sliced strawberries
- 1/2 cup caramelized walnuts
- 1/2 cup shredded carrots
- 1/2 cup ¼” sliced red onions
- 1/2 cup black raisins
- 1/2 cup Strawberry Fields w/ Caramelized Walnut dressing
Instructions
-
Combine ingredients in a bowl and toss until evenly coated with dressing.
Wildly Blue Blueberry Muffin
Ingredients
- 2 ¾ cups white flour
- ½ cup wheat flour
- 5 teaspoons baking powder
- ½ teaspoon table salt
- 1 2/3 cups buttermilk
- 1 cup white sugar
- 2/3 cup canola oil
- ¼ cup cracked eggs
- 1 teaspoon blueberry extract
- ½ lb blueberries
Instructions
-
Pre-heat convection oven to 325°F.
-
Combine white flour, wheat flour, baking powder, and table salt in a 1 quart mixing bowl and thoroughly mix to combine. Set aside.
-
In a separate 2 quart mixing bowl, combine buttermilk, sugar, canola oil, eggs, and blueberry extract and thoroughly whisk until sugar is thoroughly dissolved.
-
Add dry mixture to wet mixture and thoroughly mix to combine.
-
Gently fold in blueberries.
-
Grease muffin pan with pan spray. Spoon muffin batter into muffin cups, filling each cup 3/4 full. Bake for approximately 20 minutes or until batter is firm and springs to the touch. The muffin will be a light golden brown.
