Recipes
|
Heirloom Tomato and Herb Salad 1 tablespoon sherry wine vinegar |
 |
In a large serving bowl, whisk together the vinegar, 1/2 teaspoon salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper to taste. Set aside for 5 minutes, to allow the flavors to come together. Serve.
|
|
Killer Kale, Bean & Sausage Soup
Serves 8-10
2 tablespoons olive oil
1 lb. sweet Italian or hot Italian sausage
1 cup sliced carrots
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 (15-oz) can Cannellini Beans, drained 1 (15-oz) can Black Beans, drained
1 (15-oz) can Garbanzo Beans, drained
1 (15-oz) can chopped tomatoes
1 cup large dice potatoes
1 large bunch Kale, chopped
1 (49 1/2-oz) can chicken broth
1 teaspoon dried thyme leaves
salt and pepper to taste
In 5-quart or larger soup pot, heat the oil over medium-high heat, add sausage and saute until just browned. Add carrot, onions, celery and garlic, cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all the remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15-20 minutes. (For a vegetarian version, eliminate the sausage.) Serve and enjoy!
Take a cookie sheet with sides and place sliced tomatoes on a bed of herbs, especially different varieties of basil. Drizzle the tomatoes with olive oil, salt and pepper. Bake in a 250 degree oven for 2-2 1/2 hours. Then bag them into quart freezer bags and freeze.
When you want to use the sauce, thaw and then cook down, remove the skin casings or put through a food mill. You have a wonderful sauce. You can add onions, garlic or anything else you like to it. You can puree it for a smoother sauce or I just use as concentrated. If you don't want to have to deal with the rolled up skins, you could take the time and peel the tomatoes before you slice them. (To peel tomatoes, cut an X in the bottom of the tomato and place in boiling water for 30 seconds or until the skin starts to split. Remove and peel the tomato). The heirloom tomatoes are much juicier than, say, a roma or plum tomato would be, so they take more cooking time to concentrate. But, either way, the flavor is so delicious and far superior to any canned or stovetop cooked sauce. ENJOY! (Recipe courtesy of Carolee Valentine).
This recipe works well with a combination of zucchini and pattypan or yellow squash. Temper the fieriness of the jalapenos by adjusting the amount or by removing the seeds and white membrane. Prepare small cakes for an appetizer or larger ones as a side dish or serve with crusty bread and tomato salsa for a full meal.
1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for sauteing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)
1. In a large bowl, beat the eggs. Beat in squash,
corn, green onions, jalapeno, the cheeses, flour, olive oil and ground
pepper.
2. Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high
heat. For small cakes, spoon one tablespoon squash mixture per cake into
the hot oil and flatten to uniform thickness. For large cakes, use two
tablespoons of squash mixture per cake. Do not over crowd the skillet.
Leave about an inch between cakes.
3. Cook until edges turn golden brown, turn and cook the other side until
golden brown, about three minutes total cooking time per cake. Transfer
to a paper towel lined plate. Place in a warm oven and continue cooking
the remaining cakes.
4. To serve, arrange two or more cakes on individual plates. Serve with
some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt
if desired. Serves 6.
Recipe courtesy of Claire Debor, Birdsong Nursery
To make this spectacular "vegetable bowl," heat oven to 450 degrees F.
Melt 1T butter in a 9-incy ovenproof skillet.
Meanwhile, combine 3 eggs, 1/2 c milk, 1/2 c flour, a dash of salt and a pinch of pepper.
Pour batter in skillet and bake 15 minutes. Reduce temperature to 375 degrees F; bake 15 minutes more. (Don't open the oven door while baking or shell will fall.)
When done, scatter crumbled goat cheese in shell; top with grilled vegetables or snips of fresh herbs.
Drizzle with olive oil if you like.
erve at room temperature. Variation: For a dessert version, replace pepper with sugar and fill bowl with fruit.