8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
ZUCCHINI AND TOMATOES WITH PASTA
16 oz. medium-sized pasta
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste
Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.
(Farm-Fresh Recipes by Janet Majure)
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste
Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.
(Farm-Fresh Recipes by Janet Majure)
TOMATILLO SALSA
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
LIME SALSA
1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.
FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES
For the sauce:
1 pints cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.
For the rolls:
10 to 12 large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion
In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375°F oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through.
(Adapted from Gourmet, www.epicurious.com)
1 pints cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.
For the rolls:
10 to 12 large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion
In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375°F oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through.
(Adapted from Gourmet, www.epicurious.com)
GREENS AND VEGGIES POTAJE
1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
CHARD, TOMATO, AND CHEESE CASSEROLE
2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top
Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.
(Mad Mares Cookbook)
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top
Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.
(Mad Mares Cookbook)
GYPSY SOUP
1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water
In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.
(from Moosewood Cookbook by Molly Katzen)
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water
In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.
(from Moosewood Cookbook by Molly Katzen)
THREE SISTERS STEW
1 c. dried lima beans (or kidney, pinto, black, or Swedish brown beans), soaked
3 c. water
2 cloves garlic
2 Tbsp. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbsp. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes
1 Tbsp. chili powder
1 1/2 c. fresh or frozen corn
Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 c. water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.
(Feeding the Whole Family by Cynthia Lair)
3 c. water
2 cloves garlic
2 Tbsp. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbsp. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes
1 Tbsp. chili powder
1 1/2 c. fresh or frozen corn
Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 c. water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.
(Feeding the Whole Family by Cynthia Lair)
GREEN BEAN AND ROASTED TOMATO SALAD
4 tomatoes, each cut lengthwise into 4 slices
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest
Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest
Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
GREEN BEANS WITH TOMATOES AND BASIL
1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbs. olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
salt and pepper to taste
1 Tbs. chopped fresh basil or 1 tsp. of dried basil
1 Tbs. chopped fresh parsley or 1 tsp. of dried
Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. 4-6 servings.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbs. olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
salt and pepper to taste
1 Tbs. chopped fresh basil or 1 tsp. of dried basil
1 Tbs. chopped fresh parsley or 1 tsp. of dried
Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. 4-6 servings.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
ARMENIAN GREEN BEANS
2 Tbs. vegetable oil or butter
2 c. chopped onions
3 c. green beans, whole or halved
4 medium fresh tomatoes, chopped
OR 1 1/2 c. undrained canned tomatoes
3 Tbs. fresh lemon juice
1/8 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. dried basil or 1 Tbsp. fresh basil, chopped
salt and pepper to taste
Sauté the onions in the oil/butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have merged. Stir occasionally to prevent sticking.
(from Mad Mares Cookbook)
2 c. chopped onions
3 c. green beans, whole or halved
4 medium fresh tomatoes, chopped
OR 1 1/2 c. undrained canned tomatoes
3 Tbs. fresh lemon juice
1/8 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. dried basil or 1 Tbsp. fresh basil, chopped
salt and pepper to taste
Sauté the onions in the oil/butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have merged. Stir occasionally to prevent sticking.
(from Mad Mares Cookbook)
EGYPTIAN BEAN AND VEGETABLE SOUP / also called "Ful Nabed"
1 cup chopped onions
2 garlic cloves, pressed
1/4 cup olive oil
1 tsp. ground cumin seeds
1 1/2 tsp. sweet Hungarian paprika
1/4 tsp. cayenne
2 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups cooked fava beans
1/4 cup chopped fresh parsley
3 tbs. fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)
In a large soup pot sauté the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with pita bread and garnished with fresh mint leaves.
(from Sundays at Moosewood)
2 garlic cloves, pressed
1/4 cup olive oil
1 tsp. ground cumin seeds
1 1/2 tsp. sweet Hungarian paprika
1/4 tsp. cayenne
2 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups cooked fava beans
1/4 cup chopped fresh parsley
3 tbs. fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)
In a large soup pot sauté the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with pita bread and garnished with fresh mint leaves.
(from Sundays at Moosewood)
EGGPLANT TOMATO CHUTNEY
1 med. onion, chopped (about 1/2 cup)
2 cloves garlic, crushed
1 med. eggplant, pared and cubed
1/2 tsp. salt
2 med. tomatoes, chopped
1/4 c. chopped fresh Italian parsley
1/4 c. currants
2 Tbs. tarragon vinegar
Heat oil in 12” skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. Great spooned over a main dish, served on crackers etc.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
2 cloves garlic, crushed
1 med. eggplant, pared and cubed
1/2 tsp. salt
2 med. tomatoes, chopped
1/4 c. chopped fresh Italian parsley
1/4 c. currants
2 Tbs. tarragon vinegar
Heat oil in 12” skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. Great spooned over a main dish, served on crackers etc.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
COUSCOUS WITH TOMATO EGGPLANT SAUCE
1 medium onion, chopped
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.
(from Farm-Fresh Recipes, by Janet Majure)
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.
(from Farm-Fresh Recipes, by Janet Majure)
SALAD PANSANNE
4 green onions (scallions)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
RADISH AND CARROT BHARTA RECIPE
1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnip
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste)
2 small tomatoes, chopped
Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and saute ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES : This makes up incredibly quickly using a food processor. It also freezes well. If it seems too "radishy" reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings.
(from Indian Vegetarian Cooking)
1 lb. radishes, julienned or combination of radish and turnip
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste)
2 small tomatoes, chopped
Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and saute ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES : This makes up incredibly quickly using a food processor. It also freezes well. If it seems too "radishy" reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings.
(from Indian Vegetarian Cooking)
SWEET POTATO, BROCCOLI, AND TOMATO STEW
2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Freshly ground pepper
Salt
Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste. Serves 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Freshly ground pepper
Salt
Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste. Serves 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
ROAST CHERRY TOMATO SPAGHETTI
1 lb. cherry tomatoes (or 8 tomatoes cut into chunks)
1 garlic clove, crushed
1/4 tsp. red pepper flakes
1/4 c. extra virgin olive oil
1 Tbs. balsamic vinegar
salt, black pepper
1 lb. spaghetti
1 handful fresh basil leaves, optional
Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates. Serves 4.
(from Organic Cookbook, by Renée Elliott & Eric Treuillé)
1 garlic clove, crushed
1/4 tsp. red pepper flakes
1/4 c. extra virgin olive oil
1 Tbs. balsamic vinegar
salt, black pepper
1 lb. spaghetti
1 handful fresh basil leaves, optional
Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates. Serves 4.
(from Organic Cookbook, by Renée Elliott & Eric Treuillé)
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, & BASIL
4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated
Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.
(Contributed by CSA member, Misha Moore)
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated
Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.
(Contributed by CSA member, Misha Moore)
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