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
8 oz Angel hair pasta
2 cups diced roma (plum) tomatoes
3 garlic cloves, minced
3 tbsp. olive oil
3 cups coarsely chopped spinach
1 tbsp. Balsamic vinegar
1 tbsp. fresh marjoram
1/2 tsp salt
1 cup crumbled Feta cheese
Cook pasta according to package directions then toss with 1 tbsp. olive oil. Saute tomato and garlic in 2 tbsp. olive oil in a large pan for about 2 minutes until tomatoes have released their juices. Add spinach, vinegar, marjoram, salt and sugar and cook until spinach wilts. Pour sauce over pasta and add Feta. Toss.
Mexican Stuffed Poblanos
5 lg poblano peppers
1 small red onion, minced
4 cloves garlic, minced
2 tsp canola oil
1 lb Mexican-style chorizo, casings removed
1 cup cooked rice
1 can black beans, drained and rinsed
6 oz corn
1 roma tomato, diced
3 tbsp. tomato paste
1/2 cup fresh cilantro, finely chopped
1 tsp dried oregano
1/2 tsp cumin
1/2 cup sour cream
3/4—1 cup jack cheese, shredded 1/4 cup cotija cheese, grated
Salt and pepper
Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.
While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
Add rice, tomatoes, sour cream, cilantro, cotija cheese, and ½ cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.
Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.
Salsa Fresca / Pico de Gallo
2 lbs ripe tomatoes
1 large onion
3 jalapeño peppers
2 tbsp fresh cilantro
1 bell pepper
1 tbsp lime juice
Salt to taste
Chop all ingredients to desired consistency. Mix and enjoy!
Adjust any ingredient to your desired taste.
Chili Rellenos Casserole
6 – 8 roasted poblano peppers
4 – 8 oz Monterey Jack cheese
4 – 8 oz cheddar cheese
3 eggs beaten
5 oz evaporated milk
2 tbsp flour
1. Place a single layer of peppers in the bottom of an 8 x 8 greased casserole dish.
2. Layer half of the cheese. Cover with a second layer of peppers.
3. Beat eggs, milk and flour together. Pour over the top of peppers and cheese.
4. Bake for 25 minutes at 350 degrees.
5. Pour on your favorite enchilada sauce and remaining cheese. Bake an additional 15 minutes.
**An easy way to roast poblanos: Line a baking sheet in foil. Place under the broiler until the outer skin is charred. Turn to evenly roast the peppers. Remove from the oven and seal in a ziplock bag for about 20 minutes. Scrape skins and remove the seeds.
The husband refused to eat the tomatoes but prefers his zucchini prepared this way. Add herbs or seasonings to the bread crumbs to make your own perfect blend of flavors.
The tomatoes had a slight tomato flavor (surprise!) but stayed more firm then the zucchini. I prefer the tomatoes just for this reason.
FRIED GREEN TOMATOES
4 large green tomatoes
1/2 cup milk
1 cup flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 tsp salt
1/4 tsp pepper.
Slice tomatoes 1/2 inch thick.
Whisk eggs and milk together.
Mix cornmeal, bread crumbs and salt & pepper.
Dip tomatoes in flour, then eggs, then dredge in the crumbs.
Fry in skillet, turning once until golden brown.