Browsed by
Tag: From the Garden

Green Tomato Pickles

Green Tomato Pickles

Gram’s Note: Good for the toms that don’t ripen in the fall

4 qt. sliced Green Tomatoes
6 medium Onions, sliced
1/2 C. Salt
1 1/2 C. Sugar
1 T. ground Mustard
1 T. Mustard Seed
1 T. Celery Seed
1 T. Allspice
1 T. Whole Black Peppercorns
4 C. Vinegar

Use fairly small green tomatoes. Cut out the stem end and slice into 1/2” thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.

Cucumbers & Snow Peas with Yogurt Chive Dressing

Cucumbers & Snow Peas with Yogurt Chive Dressing

2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!

Dilled Green Tomatoes

Dilled Green Tomatoes

Small Green Tomatoes
Celery Stalks
Green Bell Peppers
Garlic
Fresh Dill
2 qt. Water
1 qt. Vinegar
1/2 – 1 C. Salt (to taste preference)

Prick well washed tomatoes several times with fork and pack into sterilized jars with 1 stalk celery and 3-4 strips of bell pepper per jar. Add 1-2 cloves garlic and 3-6 heads dill. Bring remaining ingredients to a boil, stir to dissolve salt and pour boiling over vegetables. Seal jars. Let stand 4-6 weeks before using.

Rhubarb Simple Syrup & Enticing Spring Cocktails

Rhubarb Simple Syrup & Enticing Spring Cocktails

Rhubarb syrup is vividly pink and brightly flavored. Try using the colorful syrup over ice cream or pound cake, in all sorts of mixed drinks, and to make your own strawberry rhubarb sorbet.

Rhubarb Simple Syrup
1 C. rhubarb, cut into half inch chunks
1 C. granulated sugar
1 1/4 C. water

Place all ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until rhubarb is falling apart, about 25 minutes. Remove from heat and, using a fine mesh strainer, strain syrup from rhubarb solids. Reserve solids for another use. (For example, mix solids with lemon juice for luscious rhubarb jam.) Return strained syrup to stove top and simmer for an additional 25 minutes or until the syrup coats a spoon and has become brightly pink. Cool syrup, transfer to a sealed container, and keep refrigerated.
Makes 1 C.
Rhubarb Bloom

1 1/2 oz. No. 209 gin
3/4 oz. lime juice
1/2 oz. rhubarb simple syrup
8 mint leaves
1 sprig mint

Combine gin, lime juice, syrup and mint leaves in a pint glass, add ice and shake very hard. Pour through a fine mesh strainer into a cocktail glass. Garnish with a fresh sprig of mint.
Flamingo Soda

2/3 C. freshly squeezed orange and/or lemon juice
1/3 C. rhubarb simple syrup
Soda water to your liking.
Pour the juices and rhubarb syrup in a large glass over ice. Pour soda water until it reaches the top. Taste and add more syrup if it needs sweetening.
Sunrise Cocktail

1 dash of angostura bitters
1 sugar cube
1 tsp. rhubarb simple syrup
Cold, dry champagne
Twist of orange peel

Add a dash of bitters to sugar cube in the bottom of a chilled champagne glass. Add rhubarb syrup and slowly pour in the champagne. Garnish with a twist of orange peel.

Duxelles Stuffed & Fried Squash Blossoms

Duxelles Stuffed & Fried Squash Blossoms

1/2 lb. mushrooms (white or cremini)
2 T. sweet butter
3 T. finely chopped shallots
Salt and pepper to taste
1 tsp. chopped fresh thyme leaves
1/4 C. dry vermouth or dry white wine

Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you’re saving your expensive olive oil for. Heat a large skillet over medium heat. Add 1 T. butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and release their rich, mushroomy scent; about 5 minutes. This is where you should pay attention that the mixture is not too watery. You may need to turn up the heat a bit to evaporate the liquid. Add the remaining butter then the vermouth or wine and cook until evaporated. Remove from heat and let cool. My husband likes to put the mixture into a strainer over a bowl to get even more of the excess moisture out before stuffing. You will need about 1/2 C. to 1 C. good quality olive oil depending on how many blossoms you are going to make. I make as many as I’ve collected, which is usually between 5 and 10. 10 big blossoms will take closer to a cup. This recipe really uses the oil as one of its flavors so the better the oil, the better the end result.

Clean the blossoms. Don’t wash with water. Instead use a paper towel and gently wipe them clean. I always listen and look for buzzing inside – there will be bugs, even bees stuck in the flowers. This is a good thing…it means your flowers are sexy! Wipe them away, or preferably, shake them outside so that they can flirt with some more of your flowers! Stuff the blossoms. Take about a T. the duxelle mixture (if you haven’t already eaten all of it right from the pan) and carefully scoop into the blossom. Twist the end of the blossom a bit to keep the mixture inside. This is where you will appreciate having big, perfect flowers – small ones are difficult to fill with much. Heat the olive oil on medium high heat in a pan until the oil is hot enough to spatter about when you toss a little crumb of your thyme in it. You should have a nice thick layer of oil – not so much that the blossoms will be floating in it, but enough that there is some ‘frying’ happening when the blossoms go in. Gently glide the stuffed blossoms into the pan one by one. Very carefully push them around with a wood spoon or spatula until the turn from looking like something raw to something slightly browned and cooked. There won’t looked fried per se, but more like the juicy yum-boms that they are. Once they’re done, lift the blossoms out of the pan. Drain them a bit on a paper towel if you must. Line up the cooked blossoms on a pretty plate. Serve immediately.

Marinated Peppers

Marinated Peppers

1 ½ lb. Peppers
¼ C. Bottled Lemon Juice
¾ C. White Wine Vinegar
¼ C. Olive Oil
1 ½ tsp. Sugar
½ tsp. Aleppo Pepper
½ tsp. Salt
¼ tsp. Pepper

Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer. Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil, place the peppers on the pan, and slide the pan under the broiler. Cook the peppers for 1 to 2 minutes per side under the broiler, until they are uniformly charred and they have collapsed inside their skins. Remove the pan from the broiler and cover the peppers with another length of aluminum foil. Let the peppers rest until cool enough to handle. While the peppers cool, make the pickling liquid. Combine the lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt, and black pepper in a medium saucepan. Bring to a boil and then lower the heat to low to keep the brine warm until the peppers are prepped. Once the peppers are cool, peel away the skin and remove the seeds and cores. Tightly pack the peeled peppers into the prepared jars and cover with the pickling liquid, leaving a generous 1/2 inch/12 mm of headspace. Using a wooden chopstick, gently prod the peppers to dislodge any trapped air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. When the jars are nicely packed, wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Zucchini Spread

Zucchini Spread

3 1/2 C. zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 C. fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving.

Savory Mint Sauce

Savory Mint Sauce

This is one of the simplest sauces to make, and one of the most versatile. In Sicily it is known as zogghiu and is believed to be Maltese in origin. It is used to dress grilled fish, meat, and vegetables. It is also delicious spooned onto grilled bread and topped with fresh summer tomatoes. In this version, I’ve added some chopped walnuts to the basic sauce for a little extra body. See the variations that follow for more ways to switch up this spunky, garlicky sauce.

2 lightly packed C. (28 g) fresh mint leaves
2 lightly packed C. (28 g) fresh flat-leaf parsley leaves
2 large cloves garlic, coarsely chopped
1 tsp. fine sea salt
1/4 C. (28 g) coarsely chopped walnuts
3 T. white wine vinegar
3/4 C. (165 g) extra-virgin olive oil, plus more to cover

Place the mint and parsley leaves, garlic, and salt in the bowl of a food processor fitted with the metal blade. Pulse briefly to chop the leaves. Add the nuts and pulse again until everything is coarsely chopped. With the motor running, add the vinegar, 1 T. at a time. Turn off the motor and scrape down the sides of the bowl if necessary. Then, with the motor running, drizzle in the oil. You should end up with a sauce that is somewhat thinner than classic basil pesto, but thick and spoonable nonetheless. Scrape the sauce into a jar or container and top off with a thin layer of olive oil. Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months. If you like, divide the sauce between two or three containers before storing.

Variations
Add 3 or 4 anchovy fillets and 1 T. capers.
Substitute almonds for the walnuts.
Add a handful of finely chopped olives and a generous pinch of dried peperoncini flakes or minced fresh peperoncini.

Garlic Scape and Arugula Pesto

Garlic Scape and Arugula Pesto

8 ounces/225 S garlic scapes (2 to 3 bunches)
1 cup/20 g packed arugula leaves
1/2 cup/70 g pine nuts, toasted
1/4 cup/25 g grated Parmesan cheese
1/4 cup/60 ml olive oil, plus more as needed
Salt and freshly ground black pepper

Chop the garlic scapes into l-inch/2.5 cm lengths and combine them with the arugula leaves, toasted pine nuts, and Parmesan cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the 1/4 cup/60 ml of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste. Pack the pesto into a half-pint/250 ml jar (if you’re freezing it, try dividing it between 2 quarter-pint/125 ml jars). Cover with a thin layer of olive oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.

Roasted Tomato Jam

Roasted Tomato Jam

2 cups sugar
3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
Large pinch salt
Grated zest of 1 lemon
Juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed
2 dried red chiles

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

Zucchini Butter

Zucchini Butter

2 pounds zucchini or assorted summer squash (feel free to use less or add extra — cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. How to use it? Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan!

Zesty Grilled Corn Relish

Zesty Grilled Corn Relish

4 ears yellow corn
1 red pepper, halved and seeded
1 small onion, halved
1/4 C. chopped cilantro
2 T. fresh lime juice
1 T. olive oil
1 tsp. salt
1/2 tsp. ground red pepper

Grill first three ingredients, on a lightly greased grill rack, turning occasionally for 10 minutes until tender. Remove pepper and onion and set aside. Grill corn an additional 10 minutes. Cool slightly. Cut corn from cob. Sweat pepper in plastic bag; peel charred skin. Chop pepper and onion. Add to corn. Combine cilantro, lime juice, olive oil, salt and pepper. Toss with corn mixture. Serve as a side dish a top grilled fish, pork or chicken or as a chunky salsa with tortilla chips.

Blistered Radishes with Parsley

Blistered Radishes with Parsley

16 radishes
1 T. unsalted butter
¼ C. chopped fresh flat-leaf parsley
Freshly ground unrefined sea salt

Chop the radishes into ¼-inch dice and set them in a bowl while you prepare the remaining ingredients. Melt the butter in a wide skillet over medium-high heat. When the butter foams, decrease the heat to medium-low and stir in the radishes. Cook the radishes in the butter, stirring frequently, for 8 to 10 minutes, until their skins blister slightly. Sprinkle them with the parsley and season with salt to suit your preference. Serve warm.

Brown Butter Sugar Snap Peas with Mint

Brown Butter Sugar Snap Peas with Mint

1 pound sugar snap peas, strings removed
1 tsp. unsalted butter
15 medium-sized fresh mint leaves, chopped roughly
1 tsp. freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

In a large sauté pan over high heat, add the butter. The butter will foam up, subside, and after approximately 30 to 40 seconds, begin to turn golden brown. Brown butter has a slight nutty favor that works well with this dish. Once the butter has turned golden brown, mix in the sugar snap peas. Cook, stirring occasionally, for 3 minutes. Remove from the heat and add the mint and the lemon juice. Season to taste with salt and pepper, mix together, then serve immediately.

Crispy Gnocchi with Zucchini, Sweet Corn and Basil

Crispy Gnocchi with Zucchini, Sweet Corn and Basil

1-1/2 tsp. extra virgin olive oil
16oz. packaged gnocchi
1-1/2 tsp. butter
1 small zucchini, chopped
1/2 C. frozen corn
1/4 small onion, chopped
salt & pepper
2 garlic cloves
8 leaves basil, chopped & divided
1/4 C. half & half
2 tsp. freshly grated parmesan cheese

Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and sauté undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then continue sautéing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat then set aside. Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion, and then season with salt and pepper. Sauté until vegetables are tender, about 3-4 minutes, then add chopped garlic and half the basil, and then sauté for 30 more seconds. Remove skillet from heat then add half & half and parmesan cheese, and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary then serve topped with remaining chopped basil.

Fresh Zucchini & Arugula Salad

Fresh Zucchini & Arugula Salad

1 large zucchini
1/2 C. feta crumbles
1/4 C. chopped parsley
2 scallions, sliced
2 tsp. good quality olive oil
1 tsp. good quality aged balsamic vinegar
salt and pepper
2.5 oz. arugula

Grate the zucchini with a mandolin, and combine with the feta, parsley, scallions, olive oil, and balsamic in a large bowl. Season to taste with a pinch or so of salt and pepper. Add the arugula and toss to combine. Serve and enjoy!

Minted Sugar Snap Pea and Radish Salad

Minted Sugar Snap Pea and Radish Salad

Mint Chive Dressing:
3 T. white wine vinegar
1 T. chopped fresh mint
1 T. snipped fresh chives
2 tsp. honey
1/2 tsp. sea salt
1 clove garlic, minced
1/4 C. extra virgin olive oil

Snap Pea Salad:
2 (8- oz.) bags Sugar Snap Peas
1 C. very thinly sliced radishes
1 C. thinly sliced and quartered red onion
pepper to taste freshly ground
Baby arugula (optional)

Whisk together vinegar, mint, chives, honey, salt and garlic in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until oil is incorporated. Place sugar snap peas, radishes and red onion in a large bowl. Drizzle with dressing and toss to coat; season with pepper. Cover and chill for 1 hour. Serve over arugula, if you like.

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

1 (24-oz.) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
1 T. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Pinch of cayenne
1 medium zucchini, diced
1 red bell pepper, diced
Salt and pepper to taste
1 (15-oz.) can black beans, drained and rinsed
1/2 C. jarred salsa
4 oz. queso fresco, crumbled
Chopped cilantro, lime wedges, and additional salsa for serving

Preheat oven to 450ºF. Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil (light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges. While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper. Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes. Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.

Lemon Verbena Syrup & Limeade

Lemon Verbena Syrup & Limeade

Lemon Verbena Syrup

This beautiful syrup is the perfect introduction to the allure of lemon verbena.

2 C. water
1½ C. sugar
handful fresh lemon verbena leaves

In a small saucepan, combine water and sugar. Bring to a boil, whisking occasionally to dissolve the sugar crystals. If sugar doesn’t fully dissolved by the time the syrup boils, lower the heat, continue cooking until syrup clears, and then bring back to a boil. Remove from the heat. Stir in lemon verbena leaves, cover the pan, and let steep for at least 30 minutes. When steeping is complete, remove lemon verbena leaves from the syrup and discard. Decant syrup into a glass container and store in the fridge for up to a week. You can also freeze it.
Lemon Verbena Limeade

1 C. cold water or soda water
½ C. Lemon Verbena Syrup
¼ C. fresh lime juice
ice
2 tips or 4 leaves of lemon verbena
2 wedges of lime

Fill two 12-oz. glasses with ice. In a small pitcher or 2-C. measuring C. with a pouring spout, add water, Lemon Verbena Syrup, and lime juice. Stir to combine. Divide limeade between the two glassed and garnish each with lemon verbena and a lime wedge.

Spicy Pickled Rhubarb

Spicy Pickled Rhubarb

This spicy, sweet-tart pickled rhubarb is infused with the flavors and aromas of juniper, allspice, coriander, black pepper, bay leaf, and star anise. Perfect as an accompaniment to roast pork or chicken, as a topping for goat cheese-slathered crostini, or even with creamy desserts, such as panna cotta or custard.

Testing Note In testing the source recipe, I found that the amount of syrup specified fills two 1¼-C. (290 ml./9.8 fl. oz.) canning jars, rather than two 2-C. canning jars as indicated. It worked perfectly for my small Weck canning jars. Technique Note To crush spices, seal them in a Ziplock bag, and crush with a few light whacks of a mallet.

1 C. rice vinegar
1 C. water ½ C. sugar
½ tsp. fine sea salt

1 tsp. juniper berries, lightly crushed
1 tsp. allspice berries, lightly crushed
1 tsp. coriander seeds, lightly crushed
½ tsp. black peppercorns, lightly crushed
1 small dried red chile (or pinch red pepper flakes)
2 small dried bay leaves
2 star anise

12 oz., ¾-inch thick (or thinner) trimmed rhubarb stalks, cut into 3-inch lengths, or 1-inch shorter than canning jars (peel, and halve or quarter thicker stalks)

Pack prepared rhubarb snugly into two 1¼-C. canning jars. Reserve. Set a small saucepan over medium heat, and add vinegar, water, sugar, and salt. Heat below the simmer until syrup clears, 3-5 minutes. Add juniper, allspice, coriander, peppercorns, chile, bay leaf, and star anise. Bring to a boil, and simmer for 5 minutes. Remove from heat, and distribute syrup with spices between the two canning jars. Cover the jars and refrigerate for 1 to 8 weeks before serving. Serve whole or sliced or chunked. Fills two 9.8 fl. oz. canning jars (Weck 900–1/5 L Mold Jar–tall)

Squash Blossom, Zucchini and Gouda Frittata

Squash Blossom, Zucchini and Gouda Frittata

2 small zucchini
6 squash blossoms
2 sage leaves
8 eggs
1/3 C. whole milk
1 C. shredded Gouda cheese
1/4 tsp. sea salt
black pepper

Preheat oven to 350 degrees. Oil skillet and set aside. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

Hillbilly Heirloom Tomatoes with Balsamic Vinaigrette

Hillbilly Heirloom Tomatoes with Balsamic Vinaigrette

Hillbilly: This slicer dates back to 1880, when it first wowed kitchen gardeners with its 1- to 2-lb., heavily ribbed fruits. The flesh is orange-yellow and mottled with red, with an almost peachlike texture.

In a small bowl, mix 2 T. extra-virgin olive oil, 2 T. balsamic vinegar, and 1 T. minced shallots. Rinse and core about 1 1/2 lb. firm-ripe Hillbilly or similar tomatoes. Cut crosswise into 1/2-inch-thick slices. Arrange tomatoes, overlapping slightly, on a rimmed platter or plates. Drizzle dressing over tomatoes; add salt and pepper to taste. Garnish with baby arugula leaves, if desired.

Tomato Salad with Chile and Lime

Tomato Salad with Chile and Lime

2 lb ripe tomatoes
1 large mild green chile, such as poblano
3 T. olive oil
2 T. fresh lime juice
1/2 tsp. salt, plus more to taste
¼ tsp. dry mustard

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or squeeze them out) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside. In a small bowl, whisk together oil, lime juice, salt, and mustard until emulsified. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Strawberry Chamomile Paloma

Strawberry Chamomile Paloma

Chamomile Honey Syrup
3/4 water
1/3 C. honey
1-2 chamomile tea bags

For the Drinks
3 oz. fresh grapefruit juice (about half of 1 grapefruit
2-4 tsp. chamomile honey syrup (depending on your taste)
2 oz. tequila (omit to make a virgin version)
4 fresh strawberries, sliced
sparkling water, for topping off
crushed ice

Chamomile Honey Syrup: Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.

For the Drinks: Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired

Tomato Omelets with Marjoram

Tomato Omelets with Marjoram

Tomato Omelets with Marjoram

Ruth Bass, who wrote a series of books celebrating the use of herbs in cooking, says there are two ways to mingle tomato, marjoram, and eggs. You can cut cherry tomatoes in half, heat a little olive oil in a small skillet, put them in cut side down, and then serve them sprinkled with fresh marjoram next to eggs. Or you can turn out this omelet, which combines tomatoes, marjoram, and farmer cheese.

2 tablespoons extra virgin olive oil

3 fresh ripe tomatoes, chopped

3 large shallots, minced

1 cup farmer cheese, crumbled (farmers cheese is a form of cottage cheese, from which most liquid has been pressed)

2 teaspoons minced fresh marjoram

8 eggs

¼ cup water

salt and freshly ground black pepper

4 tablespoons butter

 

Heat the oil in a skillet. Add the tomatoes and shallots and cook until soft, stirring frequently. Remove the pan from the heat and stir in the cheese and marjoram. Set aside. Beat the eggs with a fork until they are light and well blended. Add the water and salt and pepper to taste. Heat a large omelet pan or nonstick skillet over medium-high heat. Add the butter, swirling to coat pan. Add the eggs to the pan. With one hand, shake the pan back and forth while stirring the eggs with your other hand. Stir, using a fork held flat so as not to break through the bottom of the omelet. When the eggs begin to form curds and set along the bottom, stop stirring. With the back of the fork, spread the eggs evenly around the pan. Spoon the tomato mixture across the middle of the omelet. Let cook another minute or so.

Tilt the pan up and use the fork to roll the top third of the omelet onto the filling. If you want the omelet lightly browned, let it sit for a few seconds. Tilt the pan over a serving platter and make a second fold by sliding the omelet out of the pan, seam side down, onto the platter. Serve immediately.  For scallion omelet, use only 2 tomatoes and add ½ C. chopped scallions.

Tomato Strata

Tomato Strata

Tomato Strata

12 slices sourdough or regular French bread, cut in 1/2-inch diagonal slices

3 medium ripe tomatoes, sliced

1/2 cup sliced sun-dried tomatoes (packed in oil and drained)

1 cup shredded fresh basil leaves

1-2 tablespoons olive oil

2 cups mixed grated Fontina and Gruyère cheeses

4 eggs

2 egg whites

3 cups evaporated skim milk

1 teaspoon dried oregano

¼ teaspoon salt

freshly ground black pepper

¼ cup freshly grated Parmesan cheese

 

Lightly coat a 2-quart casserole dish with vegetable cooking spray; line the dish with six slices of the bread. Arrange the tomato slices and sun-dried tomatoes over the bread; scatter the basil leaves on top, drizzle with olive oil, and sprinkle Fontina and Gruyère over all. Lay the remaining bread slices over the cheese and press down.  In a large bowl, whisk the eggs and egg whites together until they are foamy. Add the milk, oregano, salt, and pepper and mix well. Pour this mixture over the bread. Cover the casserole with plastic wrap and let sit in the refrigerator overnight. Preheat oven to 35O°F. Sprinkle the strata with the Parmesan. Bake for 45 minutes to 1 hour, or until puffy and golden brown.

 

Roasted Tomato & Eggplant Soup

Roasted Tomato & Eggplant Soup

4 tsp. olive oil, divided
3 lb. tomatoes (core tomatoes if you do not want to run through a food mill)
1/2 lb. carrots, scrubbed, trimmed and coarsely chopped
1 head garlic, cloves peeled
1 jalapeno pepper, seeded (optional)
2 medium eggplants (about 1 and 1/2 lbs), trimmed, chopped to 1/2-inch dice
1 and 1/2 C. cooked chickpeas (one 15-oz. can, rinsed)
1 tsp. curry powder
2 tsp. sea salt, divided
1/2 tsp. freshly ground black pepper, divided
2 C. filtered water
1/2 C. heavy cream (optional)
1/2 C. chopped flat-leaf parsley or cilantro

Preheat oven to 425 degrees F (400 degrees F convection). Drizzle 1 tsp. olive oil on a rimmed baking sheet; spread evenly across the surface. Slice each tomato in half and place cut side on the baking sheet. Drizzle or spray olive oil over the tops of the tomatoes. Toss carrots and garlic cloves with 1 tsp. olive oil, 1 tsp. salt and 1/4 tsp. pepper. Add to the tomatoes and roast at 425 degrees F until the tomato skins have blackened and the carrots are tender, about 45 minutes (35 minutes convection).
Toss eggplant and chickpeas with curry powder, 1 tsp. salt, 1/4 tsp. pepper and 2 tsp. olive oil. Spread on a rimmed baking sheet and roast until chickpeas are crispy, about 45 minutes (35 minutes convection). Push the roasted tomatoes through a food mill to remove skins, seeds & cores. Transfer tomato pulp, carrots & garlic (including any pan juices) to the bowl of a food processor. Process until smooth (add the 2 C. water if necessary) and transfer to a medium (4-quart) stockpot. Add the eggplant/chickpea mixture to the pot and bring to a simmer over medium heat. Thin the soup if necessary with the 2 C. water; simmer for 10 minutes to allow flavors to blend. Taste, adjust seasonings, and add the heavy cream if desired. Heat through and serve hot, garnished with parsley or cilantro and rustic bread.

Fruits of the North Pie

Fruits of the North Pie

Fruits of the North Pie

 

Pastry for single-crust pie (9”)

¾ c. sugar

¼ c. cornstarch

2 c. fresh strawberries

1 ½ c. fresh raspberries

2 c. fresh cut rhubarb

1 c. fresh blueberries

1 T. lemon juice

 

On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.  While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

 

Miner’s lettuce doesn’t keep well when mixed with other ingredients, so if you are making a large salad for several servings, store the citrus and beets separately from the miners lettuce. The beets will likely turn everything pink, but the flavors are delicious when melded together. Let come to room temperature again before serving. Miner’s lettuce also doesn’t store well, and should be used within a day or two of harvesting.

 

Beets

Olive oil

Red grapefruit, thinly sliced into wheels and peeled

Orange, thinly sliced into wheels and peeled

Handful kumquats, thinly sliced

Handful cashews, toasted and broken into bits

Several handfuls Miner’s Lettuce

 

Preheat oven to 400 degrees. Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size. Let beets cool and then peel, then slice into wheels. Layer beets, citrus, and miners lettuce in a bowl or on a platter. Sprinkle with cashews.

Lady of the Lake & The Magic Hour

Lady of the Lake & The Magic Hour

Lady of the Lake

 

2 ounces reposado tequila

1 ounce Rhubarb Cordial*

1 ounce lime juice

Top with soda water

Garnish with pickled fiddleheads**, lemon, chive blossom, violets and angelica leaves.

 

*RHUBARB CORDIAL

2 pounds rhubarb, rinsed and sliced into 1-inch pieces

1 C. organic sugar

1 liter organic vodka

 

**PICKLED FIDDLEHEADS

½ pound ostrich fern fiddleheads

2 T. kosher salt

½ C. apple cider vinegar

½ C. water

½ tsp. mustard seeds

½ tsp. whole allspice

¼ tsp. black peppercorns

2 garlic cloves, smashed and peeled

 

Tart rhubarb and earthy aged tequila pair nicely with the salty and savory snap of pickled fiddleheads in this spring sipper. Fiddleheads often show up on the produce aisle in spring if you can’t forage them out in the field. Combine tequila, Rhubarb Cordial and lime juice in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a Collins glass with fresh ice, top with soda water and add garnish. Makes 1 cocktail.

 

*Rhubarb Cordial

 

Place rhubarb into a large, clean 64-ounce jar (or split between 2 large jars), add sugar and vodka, stir ingredients, cover with a tight lid and let rest 1 month at room temperature. Shake jar every few days to dissolve the sugar. After 1 month, strain, discard rhubarb and funnel cordial into a clean jar. Use within 1 year. Yield: 1 liter.

 

**Pickled Fiddleheads

 

Place fiddlehead ferns in a large bowl with cold water; rinse repeatedly until water runs clear. Drain, trim ends and scrub away any brown bits. Bring 4 C. water and 1 T. salt to a boil in a medium saucepan. Add fiddleheads, cook 7 minutes, drain and rinse in cold water. Combine vinegar, ½ C. water, 1 T. salt, spices and garlic cloves in a small saucepan and bring to a boil. Remove from heat; let rest 1 minute. Pack cooked fiddleheads into a clean glass jar and cover with hot pickling liquid. Wipe rim of jar and apply lid. Refrigerate pickles 2 to 3 days and consume within 1 month.

 

The Magic Hour

 

1½ ounces genever (or your favorite gin)

¾ ounce lemon juice

¾ ounce violet cordial* (or substitute Crème de Violette)

2 ounces Champagne, Cava or prosecco

Fresh violets for garnish (or pansies or Johnny Jump Ups)

 

VIOLET CORDIAL

6 C. loosely packed violet flowers, stems and leaves removed

2 C. boiling water

2 C. organic granulated sugar

2 tsp. fresh-pressed lemon juice

2 C. vodka

 

Combine genever, lemon and violet cordial in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a cocktail glass or flute, top with bubbles and garnish.

 

Makes 1 cocktail.

 

*Violet Cordial

 

Harvest violets, rinse petals, place in a sterilized heat-resistant jar and cover with boiling water. Infuse at room temperature for 24 hours. Strain the liquid into a nonreactive pan, discard solids, add 2 C. granulated sugar, heat and stir frequently to dissolve the sugar. Cool to room temperature, add lemon juice and vodka. Let rest 2 weeks and decant into clean sealable bottles. Best if used within 1 year.

Chive Oil & Chive Blossom Vinegar

Chive Oil & Chive Blossom Vinegar

Chive Oil & Chive Blossom Vinegar

 

Clip blossoming chives near the base of the stem, trimming off brown or dried parts. Pick off blossoms. Chop stems into 1/2″ lengths.

 

For vinegar, pack blossoms into pint jar (or jars, depending on how many blossoms you have and how much vinegar you’ll use). Fill jar with vinegar to within 1/2″ of top. I used white wine vinegar, but some recipes call for white vinegar, which to my taste would be too strong; others call for white balsamic vinegar. Seal with lid, but not too tightly, to allow vinegar to breathe. Store in cool, dark place for two weeks. Strain into clean jar(s) and seal with lid(s). Keep up to six months in a cupboard away from heat or light.

 

For oil, place chopped chives, a few blossoms and enough oil to cover in a blender. Blend on high until completely pulverized then add more oil to thin it. Pour into lidded container and place in refrigerator for four days. Bring to room temperature, strain through fine mesh sieve or cheesecloth into medium bowl or pint measuring C., then pour strained oil into ice cube tray and freeze. Pop frozen cubes out of trays and place in zip-lock bag. Store in freezer and thaw as needed.

Rhubarb Ginger Fizz

Rhubarb Ginger Fizz

Rhubarb Ginger Fizz

On medium heat, sauté 6 stalks rhubarb cut into 1-inch pieces, 1 small piece of thinly sliced ginger and 1/2 cup simple syrup until soft. Process in food processer to further smooth out the mixture. Add 2 to 3 heaping spoons of compote mixture and 2 sliced strawberries to a cocktail shaker and muddle. Add 1 ounce of vodka and a handful of ice, hard shake and strain into a tall Collins glass. Add 3 slightly bruised mint leaves and top with a dry Champagne and ice. Garnish with a mint sprig and strawberry.

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

 

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

 

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

RB&O Sauce

RB&O Sauce

RB&O Sauce

 

2– 4 slices thick-cut bacon, chopped into 1-inch pieces

1 cup finely chopped red onion

1 cup sliced rhubarb (about 2– 3 medium-size stalks, cut into ¼-inch slices)

3 T. maple syrup

1½ T. red or white wine vinegar

Pinch allspice

Pinch dried thyme (or ¼ tsp. fresh)

 

Cook bacon in a skillet over medium-high heat until crisp. Remove bacon to a paper towel, reserving drippings in skillet. Cook onion in drippings until lightly golden. Stir in rhubarb, maple syrup, vinegar, allspice, and thyme; cook over low heat, 5-7 minutes, until rhubarb is soft. Crumble in cooked bacon. Serve warm.

Rhubarb Scones

Rhubarb Scones

Rhubarb Scones

 

1 cup chopped rhubarb (about 2–3 medium-size stalks,

cut into 1⁄4-inch pieces)

1⁄3 cup granulated sugar, divided

2 3⁄4 cups all-purpose flour

1 T. baking powder

1 tsp. baking soda

1⁄2 tsp. salt

8 T. unsalted butter, cubed and frozen

1 cup buttermilk

Raw or large-crystal sugar

Americanized Devonshire Cream (see below)

Small-Batch Strawberry-Rhubarb (see below)

 

Preheat oven to 375 degrees. Combine rhubarb with 1 T. sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top. Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.

 

Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.

 

Strawberry-Rhubarb Jam

 

31⁄2 cups chopped rhubarb (about 8 medium-size stalks,

cut into 1⁄2-inch pieces)

3 cups strawberries, hulled and halved

1 1⁄2 cups sugar

2 T. orange juice

 

Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

 

2 cups chopped rhubarb (about 3– 5 medium-size stalks, cut into ½-inch pieces)

6 cups plus 2 T. sugar, divided

1 cup seeded and chopped red bell pepper or banana pepper

½ cup seeded and chopped jalapeño, serrano, or Thai pepper

½ cup chopped red onion

1½ cups white vinegar

2 (3-ounce) pouches liquid pectin

 

Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot. Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped. Add pepper mixture, vinegar, and remaining 6 cups sugar to rhubarb juice in pot. Bring mixture to a full rolling boil, stirring constantly, 1 minute. Remove from heat, and stir in pectin, mixing well. Using basic canning procedures, pour jelly mixture into hot jars, adjust lids, and process in boiling water bath for 10 minutes. Cool 30 minutes; invert and twist jars to distribute solids.

Rhubarb Baked Beans

Rhubarb Baked Beans

Rhubarb Baked Beans

 

4 slices thick-sliced bacon, chopped

1 1/2 cups chopped rhubarb

1 cup chopped sweet onion

1 tsp. grated fresh ginger

1/2 tsp. salt

2 15 – ounce cans navy beans, rinsed and drained

1 8 – ounce can tomato sauce

1/2 cup packed brown sugar

2 tsp. yellow mustard

 

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance

Tangy Rhubarb Soup

Tangy Rhubarb Soup

Tangy Rhubarb Soup

 

3 slices regular bacon, or 2 thick cut slices

1 medium onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, sliced

1 ½ tsp. kosher salt, plus more to taste

4 cloves, garlic, minced

½ tsp. freshly ground black pepper

4 medium potatoes, peeled and diced (about 2 cups)

3 cups chopped rhubarb (from about 6 medium stalks)

3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)

1 can evaporated milk (or 1 cup half and half cream)

1 T. minced fresh dill

 

Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

 

1 pound orzo pasta

3 T. olive oil

1 medium yellow onion, finely diced

6 garlic cloves, minced

3 large zucchini, shredded

2 tsp. fresh thyme leaves

Juice and zest of 1 lemon

½ C. grated Pecorino Romano or Parmigiano-Reggiano cheese (more to taste)

Salt and freshly ground black pepper

 

Cook the orzo in well salted water according to package directions. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften. Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly. Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature