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Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad

 

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil

 

6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

 

Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Caprese Chicken with Bacon

Caprese Chicken with Bacon

It’s still too early for herbs and tomatoes from my garden, but I don’t think Covid-19 is going anywhere fast, so hanging onto this recipe for later this season

Caprese Chicken with Bacon

8 bacon strips

4 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 plum tomatoes, sliced

6 fresh basil leaves, thinly sliced

4 slices part-skim mozzarella cheese

 

Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13×9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

1 medium shallot, finely chopped

1 tablespoon grated lemon zest plus

1⁄4 cup fresh juice (from 2 lemons)

2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon honey

1 teaspoon whole-grain Dijon mustard

1/2 cup extra-virgin olive oil

 

2 cups shelled fresh field peas (10 oz.), rinsed

1 1/4 teaspoons kosher salt, divided

2 cups cherry tomatoes or grape tomatoes, halved lengthwise

3 tablespoons chopped fresh lemon balm, lemon verbena, or mint

2 tablespoons chopped fresh flat-leaf parsley

2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced

1/4 teaspoon black pepper

 

Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside. Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes. Stir cherry tomatoes, lemon balm, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.

Summery Bean Salad with Preserved Lemon Vinaigrette

Summery Bean Salad with Preserved Lemon Vinaigrette

Summery Bean Salad with Preserved Lemon Vinaigrette

1 tablespoon finely chopped shallot

1 tablespoon red wine vinegar

1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced

1/2 teaspoon agave nectar

1/3 cup olive oil

couple grinds fresh ground pepper

1 – 2 pinches salt

for the bean salad

2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans

1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two

1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise

3 tablespoons thinly sliced red onion

 

To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside. Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.

Herbed Cucumber Bites

Herbed Cucumber Bites

Herbed Cucumber Bites

 

1 C. soft goat cheese

3 T. chopped marjoram

1 T. freshly squeezed lime or lemon juice

2 peeled cucumbers, sliced crosswise into 1-inch rounds (about 8 rounds per cucumber)

12 radishes, each cut into 4 slices

16 fresh herb tips (oregano, marjoram, savory, or thyme)

 

In a small bowl, combine cheese, marjoram, and lime juice. To assemble bites, spread 2 tsp. of the cheese mixture on a cucumber. Arrange 3 slices of radish over cheese. Spread 1 tsp. of cheese on top of a radish slice and top with an herb tip. Serve immediately, or cover and refrigerate for up to 4 hours.

Lemony Zucchini on Toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

 

3 to 4 zucchini, about 1 pound in total

2 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

1 small garlic clove, crushed

1/4 teaspoon fresh thyme leaves

Grated zest of ¥2 lemon and i¥2 tablespoons juice

2 thick slices of bread

10 fresh basil leaves, cut into thin strips

Extra-virgin olive or more canola oil, to finish

 

Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and sauté over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)

7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices

 

1 cup (140 g) fine to medium cornmeal

1 cup (140 g) all-purpose flour or (155 g) gluten-free flour

1 Tbsp sugar

1 tsp baking soda

1/4 tsp fine sea salt

1 large egg, lightly beaten

1 1/3 cups (320 ml) buttermilk

4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking

Plain yogurt, for serving

 

Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.

 

Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.

Spring Stuffed Peas

Spring Stuffed Peas

Spring Stuffed Peas

A dozen shelling peas

1/4 cup of Neufchatel cheese

2 T. of plain yogurt or crème fraiche

1 T. of fresh dill

Zest from a small lemon

Salt, pepper to taste

Dash of cayenne pepper

 

Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you’d like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche.

About 1 ¼ to 1 ½ pounds rhubarb trimmed and rinsed

¾ cup sugar (1/2-cup for rhubarb, ¼ cup for caramelizing)

1 ½ T. unsalted butter

 

1 cup all-purpose flour

1 tsp. baking powder

Pinch of fine sea salt

3 large eggs room temperature

¾ cup packed light brown sugar

Finely grated zest of 1 orange

1 ½ tsp. pure vanilla extract

8 T. unsalted butter, melted and cooled

 

Left over rhubarb syrup

Strawberry jam

 

2 cups of Strawberries, hulled and cut in half.

8 oz. Crème Fraiche

First make the Rhubarb Topping:

 

If your rhubarb is not young and thin, peel it.  Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Drain the rhubarb and reserve the syrup to make the glaze. Butter a 9 inch round cake pan with sides at least 1½ high. Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool. Next, make the cake: Preheat oven to 350 degrees F. Whisk the flour, baking powder and salt together in a small bowl. In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla. Pour in the butter in 3 additions. Whisk well. Add the dry ingredients in 3 additions whisking gently. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake Place the serving plate over the cake and turn the cake over onto the platter. Wait for a minute then lift off the pan. Finally, make the Glaze: Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.  To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Caramelized onions

1 T. olive oil

3 onions, medium or large, sliced

pinch of salt

1 T. balsamic vinegar

Cooked mushrooms and spinach:

1 T. olive oil

8 oz mushrooms, sliced (such as button mushrooms, shiitake, etc.)

3 garlic cloves, minced

pinch of salt

6 oz spinach, fresh

Optional cream sauce

1/3 C. heavy cream

1/4 C. milk

1/2 C. Parmesan cheese shredded

1/4 tsp. salt

 

Heat 1 T. olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.

 

After you have started cooking onions, heat 1 T. olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms) and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring. Add cooked mushrooms to the pan with caramelized onions, add 3 C. of spinach and stir on low heat just until spinach wilts. Serve as is as a side dish or proceed to make a creamy sauce as below.

 

Add heavy cream, milk, Parmesan cheese and 1/4 tsp. salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat the vegetables. Serve as a side dish along grilled meats.

Rhubarb Mint Coolers

Rhubarb Mint Coolers

Rhubarb Mint Coolers

 

1 pound trimmed rhubarb

5 C. water

1 C. sugar

1/4 C. packed fresh mint leaves

Garnish: fresh mint sprigs

 

Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days. Serve coolers over ice in glasses, garnished with mint sprigs.

Garlicky Tomato Toast

Garlicky Tomato Toast

Garlicky Tomato Toast

3 or 4 very ripe medium tomatoes (about 1 1/2 lb.)

1 pint cherry tomatoes (about 12 ounces)

4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick

4 to 6 garlic cloves, peeled

Salt and pepper

Extra-virgin olive oil

Basil leaves, for garnish (optional)

 

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins. Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside. Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.) With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.) Place toasts on a platter or individual plates. Spoon and spread a heaping T. of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top. Sprinkle generously with salt, pepper and a T. of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

 

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

2 ½ lb. piece hanger steak, at room temperature

For drizzling: olive oil

2 ciabatta rolls, halved horizontally

2 Spanish onions, thickly sliced

2 vine-ripened tomatoes, thickly sliced

To serve: good-quality mayonnaise

1 cup (loosely packed) wild rocket

 

Barbecue sauce

 

2-3 T. butter, coarsely chopped

2 onions, finely chopped

2 garlic cloves, finely chopped

½ C. Kentucky bourbon

1 ½ C. tomato sauce

1 C. each tomato passata and cider vinegar

¾ C. brown sugar

1/3 C. Worcestershire sauce

¼ C. molasses

3 canned chipotle chilies in adobo

1 T. chipotle Tabasco

Juice of 1 lemon

 

For barbecue sauce, heat butter in a large saucepan over low heat, add onion and garlic and stir occasionally until very tender (10-15 minutes). Increase heat to medium, add bourbon, bring to the simmer, then add remaining ingredients except lemon juice. Reduce heat to low and stir occasionally until thick and dark (45-50 minutes). Add juice, season to taste, pour into sterile containers or jars, seal and refrigerate to cool. Makes about 1 litre. Barbecue sauce will keep refrigerated for 3 weeks in a sterile airtight container. Preheat a barbecue to medium heat. Drizzle steak with a little olive oil, season to taste and barbecue, turning frequently, until cooked to your liking (15-20 minutes for medium-rare). Set aside to rest for 10 minutes then thickly slice. Meanwhile, drizzle cut sides of ciabatta with a little oil, season to taste, grill on barbecue until toasted (1-2 minutes), set aside.  Drizzle onion with a little oil, season to taste and barbecue on the flat plate, stirring occasionally, until tender (5-10 minutes).  Spread cut-sides of ciabatta with mayonnaise, divide steak among ciabatta, top with tomato, onion and rocket, season to taste and serve with barbecue sauce.

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

1 cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup water

1 egg, beaten

1 cup grated green zucchini, from 1 medium zucchini (about ½ pound)

¼ cup packed fresh basil, very thinly sliced

3 tablespoons canola oil

4 zucchini blossoms

 

Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil and stir together gently with a spoon.  Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes. While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.  Serve the pancakes piping hot, cut into eight pieces each. Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

1 1/2 cups pearl barley

1 pinch salt

1 medium sized zucchini, finely diced

1/4 cup extra-virgin olive oil

1/4 cup tahini, stirred

1/4 cup white balsamic vinegar

1/2 cup chopped scallions, white and green parts

1 small jalapeño, seeded

1 garlic clove

1/2 cup chopped green olives

2 tbsp chopped drained capers

1/2 cup fresh cilantro leaves

 

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.  Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.

 

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

6 ripe heirloom plum tomatoes

1 cup fine breadcrumbs made from local bread (adjust the herbs depending on the bread type)

1/3 cup finely grated hard aged cheese

1/3 cup of fresh herbs like thyme, rosemary, parsley; whatever you like and have on hand. (basil can burn, so maybe save that for topper as you serve)

1/4-1/2 teaspoon minced garlic or finely chopped shallot

1 T. olive oil

1/4 teaspoon Chardonnay Oak Barrel salt (bread may be salty, so adjust)

1/8 teaspoon fresh ground mixed peppercorns

 

Preheat the oven to 350F. On a baking sheet lined with parchment paper, spread out the bread crumbs and lightly toast them in the oven. This takes less than 5 minutes. Do not brown them, just dry them out a bit. When they come out, mix them with the olive oil, shallots/garlic, herbs and cheese, salt & pepper

Wash and dry each tomato. Slice each tomato lengthwise. You can scoop out a bit of the center seeds and juice if you like. I did to make some room for the topping, but it’s not necessary. Place each half on the baking sheet with the parchment paper. Evenly divide and top each half tomato with the bread crumb mixture. You can drizzle additional olive oil on top of each tomato at this point, or simply watch the baking process so you don’t burn the topping. Bake for about 30 minutes. The longer you bake, the softer the tomatoes will get. I prefer mine firmer for market samples, but you can bake these up to 45 minutes if you closely watch the topping. Riper tomatoes will take less time and be more flavorful.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

2/3 cup almond flour

4 tbsp grass-fed butter, softened

1/8 tsp sea salt

1 cup heirloom cherry tomatoes, halved

1/2 tsp olive oil

1/2 tsp balsamic vinegar

For Filling

1/2 cup Ricotta cheese

1 egg

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp minced garlic

1/8 tsp black pepper

1/8 tsp sea salt

Fresh chopped basil for serving

Instructions

 

Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.

 

Canned Green Tomatoes

Canned Green Tomatoes

Canned Green Tomatoes

green tomato (as many as you want)

salt

Slice green tomatoes into pint jars. Add 1/2 tsp. salt to each jar. Cover with boiling water. Put lids on and put in water bath canner. Bring to boil and boil for 5 minutes. Remove from canner, tighten caps and cool on counter top. Can also use quart jars, adding 1 tsp. salt.

Canning Them for Frying

Slice tomatoes thick, 1/4-1/2″ thick. Pack in wide mouth quart jar with 1 tsp. canning salt.  Add 1/2 tsp. Citric Acid to each quart (or 1 T. Lemon Juice).  Fill with boiling water, leaving about a 1/2 inch headspace. Process quarts  in a boiling water bath for 40 minutes.

They will be soft when removing from the jar, but will hold up for frying.

Coat in seasoned flour, dip in egg beaten with a little milk, then coat in cornmeal.  Panfry in about 1/4″ oil until golden brown.

Ribbon Vegetable Salad

Ribbon Vegetable Salad

Ribbon Vegetable Salad

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 tsp. seasoned rice vinegar, or to taste
1/8 tsp. Asian sesame oil

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

Stuffed Young Zucchini

Stuffed Young Zucchini

Stuffed Young Zucchini

4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick

2 tablespoons extra-virgin olive oil

12 crimini mushrooms, chopped

1 small to medium yellow onion, chopped

3 to 4 cloves garlic, grated or chopped

Salt and freshly ground black pepper

2 vine ripe tomatoes or Roma tomatoes, seeded and chopped

2 slices white toasting bread

Softened butter

A small handful flat-leaf parsley

A few sprigs fresh tarragon or a small handful basil leaves

3/4 cup shredded Parmigiano-Reggiano

1 egg, beaten

 

Heat the oven to 425 degrees F. Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside. Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs. Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Canning Summer in a Jar Salsa

Canning Summer in a Jar Salsa

Canning Summer in a Jar Salsa

14 pints

5 lbs tomatoes (red and green tomatoes seeded and chopped = 5 pounds)

1 lb chile (I used 2 jalapenos, 2 bell peppers, 1 habanero, 1 Tabasco, and 1 chipotle that I made)

1 lb sweet onion, diced

1 C. vinegar (5 percent acidity)

1 lime, juice and zest of

1 tsp. cumin powder

3 tsp. dried parsley

1 tsp. salt

1⁄2 tsp. black pepper

4 garlic cloves, minced

6 ounces tomato paste

1⁄4 C. fresh cilantro (Also additional fresh cilantro can be added at time of serving)

 

Place all but the paste and cilantro in a heavy bottom pot bring to a boil then simmer 10 minutes stirring occasionally. Add paste stir in and cook 10 minutes. Add the cilantro stir in and simmer for 5 more minutes. Ladle into hot jars leaving 1/2 inch headspace. Wipe jars and adjust lids and process in water canner for 15 minutes.

Canned Copycat Rotel

Canned Copycat Rotel

Canned Copycat Rotel

6-7 pints

12 cups cored, peeled, and quartered tomatoes

1 Onion, diced

1 cup finely chopped chili peppers (anaheim, ancho, poblano, hatch or other mild pepper – add in a jalapeno for spice, if desired)

1 tablespoon canning salt

1 teaspoon black pepper

1 teaspoon dry oregano

1/2 teaspoon coriander

1-2 T. Sugar

citric acid to add to jars: 1/4 teaspoon for each pint (1/2 teaspoon for quarts) OR 1 tablespoon bottled lemon juice for pints (2 tablespoons for quarts)

 

Put all ingredients in large enamel pot. Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pints. Seal and process in boiling water bath.

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

1 small eggplant, cut into round slices, about 1/2-inch thick

kosher salt or coarse sea salt, to taste

ground black pepper, to taste

2 medium-size tomatoes

4 oz. fresh mozzarella

1/4 C. extra virgin olive oil, plus more for drizzling

1 large bunch basil, washed and dried, stems removed

 

Place the eggplant slices on a layer of paper towels and generously sprinkle both sides of the slices with salt. Allow the eggplant to sit for 30 minutes. Meanwhile, slice the tomatoes into rounds. Do the same with the mozzarella. Preheat the waffle iron on high. Rinse the eggplant slices in cold water to wash off the salt. Pat the slices dry. Brush both sides of each eggplant slice with olive oil. Place the eggplant in the waffle iron, close the lid and cook for 4 minutes, or until the eggplant is soft and cooked through. Remove the eggplant from the waffle iron and set on a serving plate, layering it with slices of tomatoes and cheese. Scatter the basil leaves atop the salad. Drizzle with olive oil and sprinkle with salt and freshly ground pepper.

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

 

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 (4-ounce) pieces beef sirloin, pounded to a 1/4-inch thickness

5 tablespoons olive oil

Juice of 1 lemon

2 small zucchini, thinly sliced into rounds (about 2 cups)

1 cup grape tomatoes, halved

3 tablespoons torn fresh basil leaves

lemon zest, optional

1-2 oz. feta cheese, optional

Put the flour in a shallow bowl and season well with salt and pepper. Put a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Working with one piece of meat at a time, dredge the beef in the flour, making sure to coat both sides well. Shake off the excess. Add 3 tablespoons of the olive oil to the preheated pan. Put the beef in the pan and cook until golden brown on both sides, about 2 minutes per side. Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the zucchini, tomatoes, basil, zest and cheese (if using); season with salt and pepper, and toss well to combine.  Put the beef on plates, top with zucchini salad, and serve.

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

 

6 cups thinly sliced beefsteak tomatoes

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon garlic powder

2 tablespoons fresh chopped parsley

2 tablespoons grated Parmesan cheese

 

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices. Place slices without overlapping onto dehydrator shelves or a baking pan. If you are baking preheat oven to 200 degrees F. In a small bowl whisk together the remaining ingredients. Sprinkle mixture over each slice. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Green Beans with Tomatoes and Bacon

Green Beans with Tomatoes and Bacon

Green Beans with Tomatoes and Bacon

1 pound green beans, trimmed
3/8 tsp. salt, divided
1 1/2 T. butter
1 1/2 tsp. granulated sugar
1 1/2 tsp. minced garlic (1 large clove)
1 1/2 C. cherry tomatoes, sliced in half
2 T. fresh basil, stemmed and chopped
1 rounded T. real bacon bits
Black pepper to taste

In a large skillet, add the green beans, 3/4 C. water, and 1/8 tsp. salt and place over medium high heat. Bring to a boil, cover, reduce heat to medium, and simmer for 6 to 7 minutes, or until beans are crisp-tender. Uncover beans and cook off any remaining water. While the beans are cooking, in a small skillet over medium heat, combine next 4 ingredients (butter through tomatoes), and remaining salt. Cook for 2 to 3 minutes, or until tomatoes just begin to soften. Remove from heat and stir in the basil. Place the green beans on a serving platter and pour the tomatoes over the green beans. Use tongs or a fork to gently combine the tomato mixture with the green beans. Sprinkle evenly with bacon bits and add black pepper to taste, and serve.

 

Yield: 6 servings

Calories: 70

Fat: 4g

Fiber: 2g

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

4 each of red, yellow, and light green peppers (about 2 lb. total)

1 bunch flat-leaf parsley

1 bunch fresh basil

1 bunch fresh chives

2 cloves garlic

2 T. olive oil, or more to taste

Salt and pepper, to taste

Juice of 1/2 lemon

 

Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.

Anytime Tomato Salad

Anytime Tomato Salad

Anytime Tomato Salad

 

¼ C. Apple Cider Vinegar

1 T. Brown Sugar

1 T. Canola Oil

½ tsp. Salt

¾ C. thinly sliced Red Onion

3 Tomatoes

1 small Cucumber

Pepper

 

Whisk together vinegar, sugar, oil and salt. Add onions and allow to stand 10 minutes. Cut tomatoes into wedges and cucumber in thin slices and add to onion mixture. Stir gently to combine. Season with pepper and serve.

 

Yield: 4 servings

Calories: 65

Fat: 3g

Fiber: 2g

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips

  • 1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
  • 1 tablespoon malt vinegar
  • 1 1/2 teaspoons olive oil
  • 1/8 tsp. Sea Salt

Preheat oven to 200°F.  Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes. Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn’t matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disappear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don’t bury it.

2 C. ricotta cheese

½ C., Pecorino Romano

½ C. of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 tsp. each of chopped parsley and basil

olive oil for brushing and drizzling

 

Preheat oven to 400 degrees. Oil your pan well on the bottom and sides so nothing will stick. In a bowl add all ingredients and mix well until all is combined. Place mixture into your prepared pan. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is. Place pan onto a rimmed baking sheet for easy in and out of the oven. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden-brown color. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean. Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

1 pound asparagus, tough ends removed, cut into 2-inch pieces

1 cup cherry or grape tomatoes, cut in half

2 tablespoons balsamic vinegar

1 tablespoon orange juice

2 tablespoons minced red onion

Black pepper to taste

5 ounces mixed baby greens

3 tablespoons pine nuts, half chopped and half left whole

 

Steam asparagus until just tender, about 12 minutes. Rinse with cold water to stop cooking, then drain. Mix with tomatoes. Combine vinegar, orange juice, red onion, and black pepper. Add to asparagus and tomatoes and toss to coat. Refrigerate for at least 15 minutes so flavors can blend. Serve on a bed of baby greens. Sprinkle with pine nuts before serving.

 

Yield: 4 servings

Calories: 90

Fat: 4.7g

Fiber: 4.1g

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

1 small zucchini (4 to 6 ounces)

Salt

1 small carrot

1/4 bell pepper (any color), stemmed, seeded, and thinly sliced lengthwise

2 scallions (white and pale green parts only), thinly sliced

2 tablespoons sesame seeds

1/4 to 1/2 teaspoon sriracha sauce or chili sauce (optional)

3 tablespoons Lemony Miso Dressing or store-bought miso, sesame, or peanut salad dressing

 

Trim and peel the zucchini. Use a vegetable peeler to shred it lengthwise into ribbons. (You will end up with a nubbin of zucchini that is too small for the peeler. Set it aside or use a knife to slice it thinly.) Place the zucchini ribbons on a kitchen towel or paper towels and sprinkle them lightly with salt. Set them aside to drain while you peel the carrot. Trim and peel the carrot, repeating the above technique in Step l to create narrow ribbons. Place them in a medium-size bowl. Squeeze the liquid out of the zucchini ribbons and add them to the carrots. Add the bell pepper, scallions, sesame seeds, sriracha, and dressing and toss to combine.

 

Lemony Miso Dressing

 

1/3 cup white or yellow miso

1 tablespoon hot water

Juice and minced zest of 1 lemon

1 or 2 cloves garlic, crushed

1/2 cup vegetable oil (not olive oil)

 

Whisk together the miso and water in a small bowl until smooth. (Strain it if you prefer it completely smooth, as miso can be a bit grainy.) Whisk in the lemon juice and zest and the garlic. Drizzle in the oil and whisk to combine.

Tomatoes Jarra Marra

Tomatoes Jarra Marra

Tomatoes Jarra Marra

One or two tomatoes per person, sliced or quartered. For cherry tomatoes, use a small handful per person, cut in half.

Olive oil

Sherry vinegar

ground cumin

oregano (fresh or dried)

salt and pepper

black olives for garnish

parsley (fresh or dried) for garnish

 

Arrange the tomatoes on a platter. Drizzle with olive oil and sherry vinegar. Season with ground cumin, oregano, salt and pepper to taste. Garnish with black olives and parsley. Serve with crusty bread for sopping up the juices and dressing.

Green Tomato Preserves

Green Tomato Preserves

Green Tomato Preserves

4 lb. green tomatoes

1 lemon, juice of

5 C. sugar

1⁄8 C. crystallized ginger to 1/4 C. crystallized ginger (optional)

Wash the tomatoes, core and cut into chunks; place in a large canning kettle. Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. Ladle into hot sterilized jars and process in water bath as recommended in your area.

 

Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Bruschetta with Strawberry and Tomato Salad

Bruschetta with Strawberry and Tomato Salad

Bruschetta with Strawberry and Tomato Salad

1 cup diced fresh ripe strawberries

1 cup diced grape tomatoes

1 small garlic clove, minced

3 tablespoons thinly sliced basil leaves

2 tablespoons extra-virgin olive oil, plus more for brushing

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 baguette, sliced on the diagonal 1/2 inch thick

 

In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let rest for 30 minutes, stirring now and then.  Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side. Arrange on a platter.   Cover the warm grilled bread slices with a generous layer of strawberry-tomato salad. Serve immediately.