1 cup mayo ½ cup buttermilk
1 package buttermilk ranch dressing mix 2½ teaspoons garlic
1 cup cilantro 3 tomatillos, husked and chopped
½ teaspoon lime juice 3-6 boneless skinless chicken breasts
Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!
3/4 lb penne or other pasta 3/4 lb sweet or spicy Italian sausage
5 cloves garlic 1/2 tsp hot pepper flakes (optional)
3 tbsp olive oil 4 plum tomatoes, diced
1 cup red wine 2 cups chopped greens—arugula, spinach, kale, chard
1 cup grated Parmigiano-Reggiano cheese
Cook the pasta until al dente. Drain and lightly coat with olive oil.
In large skillet, brown sausage, garlic and pepper flakes in oil. Add the tomatoes and cook, stirring frequently until all the liquid has evaporated. Add the wine and continue cooking for 3—4 minutes. Add pasta and cheese and heat thoroughly. Adjust the seasoning. Add the greens* and toss lightly before serving.
*Kale and chard may need to be cooked/heated for longer than become tender before serving.
2 large Asian eggplants sliced to 1/2” thickness
minced parsley or cilantro for garnish, optional
1/2 cup olive oil 4 cloves garlic, minced
1 tbsp soy or Worcestershire sauce 1/2 tsp Dijon mustard
2 tsp lemon juice salt and pepper, to taste
Combine oil, garlic, soy sauce, Dijon mustard, lemon juice, salt and pepper. Mix well. Brush the marinade on the eggplant slices to coat all sides (Don’t take the short cut and directly add the eggplant to the marinade!)
Heat large skillet on medium-high heat. Lay eggplant slices in the pan and grill 2-3 minutes per side, until golden brown and tender. Repeat will all slices. Garnish and serve warm.
COLD HERBED TOMATOES—2 servings
2 large tomatoes, sliced 1 tsp minced fresh tarragon
1 sweet onion, sliced 1 tsp fresh basil
4 tsp olive oil 1 tsp fresh parsley
1 1/2 tsp lemon juice salt and pepper
1/4 tsp minced garlic
In a bowl combine the tomatoes and sliced onions. In another bowl combine the oil, lemon juice, garlic, herbs and salt and pepper. Pour over the tomatoes and onion. Stir gently to coat
TOMATOES PROVENCAL—6 servings
3 medium tomatoes*—cut in half crosswise 2 garlic cloves, minced
1 tbsp chopped fresh garlic 1 tablespoon chopped fresh basil
2 tsp fresh thyme 1/4 tsp pepper
1/4 tsp salt (or to taste) 3 tbsp olive oil
1/4 cup Parmesan cheese
Preheat the oven to 350 degrees. Arrange the 6 tomato halves in a baking dish
Mix together the herbs, pepper and salt with the olive oil. Sprinkle the mixture on the tomato halves.
Bake for 20 minutes or until tomatoes are tender.
Sprinkle with Parmesan cheese and broil for 1 to 2 minutes or until the cheese is golden. Cool slightly and each while still warm.
*We recommend you try this recipe with our big heirloom tomatoes or a beef steak variety.
2 Italian eggplant 2 cups ricotta cheese
1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese
1/4 cup fresh basil, chopped 1 egg
salt and pepper 1 cup marinara sauce
Preheat oven to 350ºF (175ºC).
Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
Bake for 20 minutes, or until soft.
Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
Bake for 25 minutes, or until cheese is melted and golden brown.
This is a crowd pleaser. Make this recipe your own...add sausage, remove the bacon, use jalapenos instead of banana peppers, spice it up or tone it down, take them outside to your grill...
6 large banana peppers 1 cup shredded sharp Cheddar cheese
3 oz cream cheese 1 small tomato, diced
1/4 cup diced onion 1/2 small green bell pepper, diced
1 jalapeño pepper, diced 1/8 teaspoon salt
1/8 teaspoon pepper 6 thick cut bacon slices
Cut tops off banana peppers. Slit peppers in half lengthwise being careful not to cut through both sides. Remove seeds.
Combine cheddar cheese, cream cheese, tomato, onion, bell pepper and jalapeno pepper. Mix well.
Stuff peppers with cheese mixture. Wrap with bacon slice, securing with a toothpick. Place on a rack with broiler pan. Broil for 4-5 minutes per side until golden.
4 skinless salmon fillets
2 small zucchini, sliced in half moons
1 clove garlic, minced
2 small yellow squash, sliced in half moons
1 shallot, thinly sliced
1 shallot, chopped
2 1/2 tbsp. olive oil
salt and pepper
1 1/2 tbsp. fresh lemon juice
2 large Roma tomatoes, diced
1 tbsp. fresh thyme, chopped
3/4 tsp dried oregano
1/2 tsp dried marjoram
Preheat oven to 400. Cut 4 sheets of aluminum foil into 17” lengths.
Toss zucchini, squash, sliced shallot and garlic together with 1 tbsp. olive oil. Season with salt and pepper and divide among the sheets of foil, placing veggies in the center.
Brush salmon with 1 tbsp. of olive oil, season bottom side with salt and pepper and place a fillet on top of each pile of veggies. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil. Divide tomato mixture evenly over salmon fillets. Wrap sides of foil inward, then fold up ends to seal. Place on a rimmed baking sheet and cook about 25-30 minutes (will depend on thickness of fillet).
*Use this technique but try different flavors...salmon on top of a bed of veggies with an Asian themed sauce?
1 lb tomatillos, husked, washed, halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut in quarters
salt and pepper
zest and juice of 1 1/2 limes
Preheat the oven to 400 degrees F.
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Use immediately or pour into freezer bags, label and freeze.
Ree Drummond, The Pioneer Woman
4 cups chopped fresh tomatoes
1 onion, roughly chopped
4 cloves garlic, chopped
2 cups chicken broth
3 tbsp. fresh chopped basil
2 tbsp. balsamic vinegar
1 tsp salt
2 tsp sugar
2 tbsp. butter
2 tbsp. flour
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. All fresh chopped basil and balsamic vinegar. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. (I use my immersion blender while it is still in the pot!)
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. (If you use an immersion blender you will need to do this in another pan) Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Tomato Bacon Farro
1 cup semi-pearled farro
4 strips bacon, cooked and diced
2 cups chopped fresh tomatoes
1/2 cup chopped fresh parsley
3 tbsp. mayonnaise
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tsp minced fresh garlic
1 tsp Dijon mustard
Cook farro according to package; drain. Toss with bacon, tomatoes, parsley and vinaigrette. Season with salt and pepper.
From Cuisine magazine