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Heirloom Tomato Salad with Pesto Vinaigrette
Heirloom Tomato Salad with Pesto Vinaigrette
Grilled Red Torpedo Onions and Pesto Vinaigrette
This recipe is from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein with co-authors Mary Hinds and Judith H. Dern. According to the authors, This fruit salad (remember tomatoes are a fruit) showcases what we think summer is all about: intense flavor, colorful ingredients and playful flavor combinations.
Salad:
2 red Torpedo onions, peeled, cut into half moons and thinly sliced
1/4 cup olive oil
1 pound tomatoes (approximately 4 to 6 tomatoes)
kosher salt or course sea salt and cracked black pepper, to taste
1/4 cup pesto vinaigrette
basil leaves for garnish
Pesto Vinaigrette:
1 clove garlic, peeled
kosher salt, to taste
1/4 cup toasted pine nuts (optional)
2 cups fresh basil leaves, stems removed
4 TB red wine vinegar
3/4 cup extra virgin olive oil
cracked black pepper, to taste
Preheat a grill. Toss the onions in a bowl with the oil and season with salt and pepper. Remove the cores from the tomatoes and cut them in various shapes and sizes (wedges, round slices, half-moons, etc.) and reserve. Place onions on the grill over medium heat and grill until the onions are tender and caramelized, about 10 minutes.
To make vinaigrette, in the bowl of a food processor, purée garlic and salt until a paste is formed. Add pine nuts and basil and process until a fine paste formed. With motor running, add vinegar and then slowly add oil in a thin stream until the mixture is emulsified. Taste and adjust seasoning.
Arrange the tomatoes on the plates. Season with salt and pepper. Place several slices of grilled onions on top of the tomatoes and drizzle with pesto vinaigrette. Arrange several basil leaves on and around tomatoes and sprinkle with additional cracked black pepper.
Black Bean and Roasted Tomato Soup
Black Bean and Roasted Tomato Soup
This soup stretches a few tomatoes into an easy and flavorful meal. Adapted from Epicurious.com. Serves 4.
1 lb. tomatoes, seeded and quartered
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon sunflower oil
2 tsp fresh oregano, chopped, or 1/2 tsp dried
2 cups (or more) vegetable or chicken broth
3 1/4 cups cooked black beans
1/2 cup plain whole milk yogurt
Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
Sauteed Greens with Tomato and Chickpeas
Sauteed Greens with Tomato and Chickpeas
This is one of my favorite ways to make chard and/or kale. The chickpeas make it a little heartier, ideal as a side for grilled fish or chicken. Serves 4.
2 TB sunflower oil or bacon fat
1 leek washed and sliced thin
1 bunch chard or kale, washed and chopped
salt and pepper to taste
1 tomato, seeded and chopped
1 cup pre-cooked chickpeas
squeeze of lemon or lime juice
* If using chard, chop stems separately. Add the stems to the skillet about 2 minutes before the greens.
Heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and saute until translucent, about 5 minutes. Add greens, salt and pepper and toss to combine. Cook uncovered for 2 minutes, tossing occasionally. Add tomato and chickpeas and toss to combine. Cover, reduce heat, and cook for 3 minutes. Remove from heat, add the squeeze of citrus and serve immediately.
Eggplant-Polenta Stacks With Tomato Sauce
Eggplant-Polenta Stacks With Tomato Sauce
Adapted from Epicurious.com. Serves 4.
1.5 lb. tomatoes
1/4 cup water
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1 cup cornmeal
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 cup (1/2 stick) butter
Pinch of cayenne pepper
1/2 large eggplant or 1 small, cut crosswise into 1/2-inch-thick slices
Coarse salt
1 large zucchini, cut diagonally into 1/4-inch-thick slices
Additional olive oil
4 large fresh basil leaves
4 1/4-inch-thick slices mozzarella cheese
3 tablespoons chopped fresh basil
To remove tomato skins, core the tomato then submerge in boiling water for 20-30 seconds, until the skin begins to pull away. Immediately dunk into an ice water bath until cool to the touch. Remove from water and peel skin. Puree tomatoes in blender. Strain into a heavy small saucepan. Add 1/4 cup water. Bring to boil. Reduce heat to medium; simmer tomatoes to reduce, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare grill (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
Preheat oven to 375°F. Lightly oil large baking sheet. Cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.
Radish and White Bean Salad
Radish and White Bean Salad
Adapted from A Year in a Vegetarian Kitchen, this recipe normally calls for salad greens, but we think that wilted pac choi will make a great stand-in. This week's pac choi got a touch of frost and is all the sweeter for it. Serve with focaccia on the side.
1 lb. radishes, thinly sliced
3 cups cooked white beans (or 2 15oz cans, rinsed and drained)
15 cherry tomatoes halved, or 1 large tomato chopped
8 kalamata olives, pitted & chopped
1 TB drained capers
2 TB minced fresh mint or parsley leaves
3 TB extra-virgin olive oil
2 TB fresh lemon juice
salt
1 TB sunflower or olive oil
1 large head pac choi, sliced thinly sliced, stems divided from greens
Stir the radishes, beans, tomatoes, olives, capers, and mint/parsley together in a medium bowl. Drizzle oil and lemon juice over the salad and toss to combine. Add salt to taste. While the radishes and beans marinate, heat the last tablespoon of oil in a large, heavy bottomed skillet. Add sliced pac choi stems and saute for 2 minutes to soften. Add the greens, turn off the heat and cover the pan. Give the greens a minute to wilt, then toss in with the rest of the salad.
Fried Green Tomatoes
Fried Green Tomatoes
Adapted from a recipe in Southern Living. Serves 4 - 6.
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
vegetable oil
Salt to taste
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Bean Mole with Roasted Winter Squash
Bean Mole with Roasted Winter Squash
This recipes is adapted from 101cookbooks.com. My family enjoyed this the other week for supper, and we thought many of you would too. Serves 4.
3 cups cooked meaty white beans, such as marfax or Jacob's cattle
1 1/2 cups (7 ounces) peeled and chopped winter squash
olive oil
1 bunch kale
2 TB butter
1 medium onion, chopped
2 - 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound green tomatoes, chopped
1 cup vegetable broth or water
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt
1-2 TB maple syrup, optional
Preheat oven to 350F. Place cubed squash in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes, liquid and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Taste the mole. Add syrup, if you wish, to your taste. Cover the casserole and put it in the oven to cook gently for 2 hours.
Mushroom Barley Soup
Mushroom Barley Soup
Adapted from Epicurious.com. Serves 8.
1/3 cup pearled barley, soaked 6 hrs. in cold water
1/4 oz dried porcini (1/4 cup)
1 tablespoon olive oil
2 large onions, chopped
2 garlic cloves, minced
2 parsnips, peeled and choppped
2 carrots, chopped
1/2 lb fresh oyster mushrooms thinly sliced, or shiitakes-stems discarded and caps thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
1 bay leaf
1/4 cup medium-dry Sherry
3 cups low-salt beef or rich vegetable stock
soy sauce to taste
chopped fresh parsley
Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander. While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop.
Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, parsnips, shiitakes, porcini, salt and pepper and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
Stir in tomato paste, bay leaf, sherry, stock, mushroom soaking liquid, barley, salt and pepper. If soup looks too thick, add a cup or so of water. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season to taste with salt, pepper and soy sauce. Garnish with chopped parsley.
Greek Spiced Shepard's Pie
Greek Spiced Shepard's Pie
Inspired from a recipe at Epicurious.com. Serves 4.
For the lamb mixture
1 TB sunflower oil
1 large onion, chopped
2 large cloves minced garlic
1 lb. parsnips, peeled and chopped
1 lb. carrots, peeled and chopped
1 lb. ground lamb
3/4 teaspoons cinnamon
2 tsp crumbled dried mint
1 tsp crumbled dried oregano
1/4 tsp ground allspice
1 lb can plum tomatoes, drained, reserving 1/2 cup of the juice, and chopped
1 tablespoons tomato paste
1/4 lb. crumbled feta cheese
For the topping
1.5 lbs potatoes
2 tablespoons unsalted butter
1/3 cup milk or cream
1/4 lb. crumbled feta cheese
Make the lamb mixture
In a large skillet heat the oil over moderate heat, add the onion and cook, stirring, for two minutes. Add the garlic and cook the mixture, stirring, for 1 minute. Add the parsnips and carrots, lower heat slightly and allow to simmer for 10 minutes, stirring occasionally. Add the lamb, increase heat slightly and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the oregano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the feta. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Bring to room temperature before continuing. Spread the mixture in a buttered 8x8 baking dish, or small casserole.
Make the topping
In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, and some salt. Bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the milk or cream, the feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.
Tomato and Potato Frittata
Tomato and Potato Frittata
Great served with a shoot and roasted root salad with a Sweet Chai vinaigrette. Serves 4.
6 whole large eggs
2 large egg whites
4 oz creme fraiche
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried crumbed oregano
4 garlic cloves, thinly sliced
1/2 small onion, minced
3 tablespoons olive oil
1/2 pound potatoes, peeled and cut into 1/4-inch dice
6 oz frozen tomatoes, thawed, peeled and chopped
1/4 cup finely grated sharp, hard cheese
Preheat broiler. Whisk together eggs, egg whites, creme fraiche, salt, pepper and oregano. Cook garlic and onion in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until translucent, and beginning to turn golden about 3-5 minutes. Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to a bowl.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes begin to brown and liquid has evaporated, about 4-5 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly. Pour egg mixture over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with grated cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into 4 wedges.
