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 lbs cucumbers, thinly sliced
1/2 large onion, thinly sliced
1/2 cup chopped fresh dill, loosely packed
Place cucumber, onion and dill in a large bowl.
Option 1: Vinegar and Oil Dressing
4 tbsp white vinegar 3 tbsp olive oil
1 tsp sugar salt to taste
Mix dressing ingredients and toss with vegetables. Refrigerate for 1 hour before serving. Keeps for 24 hours in fridge.
Options 2: Creamy Dressing
1/2 cup sour cream or plain yogurt 1/2 tbsp olive oil
1/2 tbsp Dijon mustard 1 tbsp white wine vinegar
1/2 tsp sugar 2 garlic cloves, chopped (optional)
Mix sour cream/yogurt, olive oil, mustard, white wine vinegar, sugar and garlic. Add dressing to vegetables and mix well. Season with salt. Refrigerate for 30 minutes. Best enjoyed the same day.
1 lb fresh green beans, trimmed 2 tbsp. chopped fresh basil leaves
1 fennel bulb, cut into thin slices salt and pepper to taste
1/4 cup extra-virgin olive oil 1/4 cup crumbled feta cheese
Fill medium saucepan half full with water and bring to a boil. Add green beans and fennel slices; cook until beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
Return the pan to the stove over medium heat. Add olive oil, green beans and fennel. Season with basil, salt and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
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
2 acorn squash
1/2 tsp black pepper
1 tsp salt
6 tbsp. olive oil
1 garlic clove
1 1/2 tbsp. fresh lime juice
1-2 tsp finely chopped, fresh hot red chili
2 tbsp. chopped fresh cilantro
Preheat oven to 450. Cut 4 sheets of aluminum foil into 17” lengths.
Cut squash in half, remove seeds and cut into 3/4” wedges. Toss with 3/4 tsp salt and pepper and 2 tbsp. oil. Roast squash in a shallow pan for 25-30 minutes
Mince garlic and mash into a paste with the remaining salt. Whisk garlic, lime juice, chili, cilantro and remaining 1/4 cup oil. Drizzle vinaigrette over roasted squash.
3 small red beets, cooked
2-3 Cara Cara oranges
3-4 cups fennel, chopped (2 lg bulbs)
1/4 red onion, very thinly sliced
1 tbsp. fresh orange juice
1 tbsp. fresh lime juice
coarse sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro, chopped
Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
Garnish salad with cilantro leaves; serve!
*Beets can be roasted or boiled to cook them in preparation for this recipe.
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.
Kohlrabi Salad with Cilantro and Lime
6 cups kohlrabi (about 3 bulbs), cut into matchsticks or grated*
1/2 cup chopped cilantro
Half jalapeno, minced
1/4 cup chopped scallion
Zest from one orange and one lime
Citrus Honey Vinaigrette:
1/4 cup olive oil
1/4 cup fresh orange juice
1/8 cup + 1 tbsp. lime juice
1/4 cup honey
1/2 tsp kosher salt
1 tbsp. rice wine vinegar
*Think about combining fennel, cabbage, cucumber or apple for a different taste.
Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making ¼ inch matchsticks.
Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( ½), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.
Baby Squash and Garlic Scape Pasta
6-8 baby squash
6-8 garlic scapes
1/2 cup white wine
juice from 1 lemon
2 tbsp. butter
6 oz pasta (prepared according package directions)
Salt and pepper
Add white wine, lemon juice, butter, and scapes to saute pan.
Saute for several minutes, then add baby squash and saute for an additional 3-5 minutes until cooked to your desired level.
Remove from heat and add pasta.
Season with salt and pepper, stir, and serve.
*Check out the Spicy Garlic Shrimp at www.mywifecancook.com to add on top of the pasta.