Posts Tagged ‘Tomatoes’

From: Farm to Fork, by Emeril Lagasse

“Tuscan Kale—also known as Lacinato kale, black kale, and dinosaur kale—is one of my favorite greens.  Its dark green, puckered leaves are hearty and hold up well in any dish.  Braise it with onions, garlic, bay leaf, and white beans….talk about a meal in one!”

Servings:  4-6

2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
¼ teaspoon crushed red pepper
1 small red onion, sliced
1 ½ pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices (other kales would be fine)
¾ teaspoon kosher salt, plus more if needed
¼ teaspoon freshly ground black pepper, plus more if needed
3 ½ cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
½ cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
Extra-virgin olive oil, for drizzling

Heat the olive oil in a large sauté pan over medium-high heat.  When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion.  Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes.  Add the kale, salt, and pepper, and cook for another 2 minutes.  Then add the white beans, tomatoes, and stock.  Cover, and cook until the kale is wilted and cooked through, about 15 minutes.  Taste, and adjust the seasoning if necessary.

Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste.  Serve hot.


Read Full Post »

From:  Everyday Food, January 2010

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Also try these variations:  Spicy Chard with Ginger, Escarole with Onion and Lemon, Beet Greens with Bacon

Servings:  4 

1 tablespoons plus two teaspoons, extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

Read Full Post »

from The All New Good Housekeeping Cookbook

Prep Time: 15 minutes
Cook Time:  25 minutes
Servings: 2 main-dish

2 ounces sliced pancetta or bacon, chopped
1/2 garlic clove, crushed with garlic press
8 oz cherry tomatoes, cut into quarters
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
8 ounces radiatori or rotini pasta
10 ounces of arugula, trimmed
1/8 cup freshly grated Parmesan cheese

In a nonstick 10 inch skillet, cook pancetta over medium heat until lightly browned.  If cooking bacon, discard all but one tablespoon of the bacon drippings.  Add garlic and cook, stirring, 30 seconds.  Add tomatoes, salt, and pepper and cook until tomatoes are warmed through, 1-2 minutes longer.  Meanwhile, in large saucepot, cook pasta as label directs.  Drain.  In warm serving bowl, toss pasta with pancetta mixture, arugula, and Parmesan.

Read Full Post »

from:  Grocery Gardening, by Jean Ann Van Krevelen

Prep Time: about 25 minutes
Cook Time: about 45 minutes
Servings: 8-12 wedges

Tart Pastry Ingredients:
1 1/2 cups pastry or all-purpose flour
1/2 tsp. salt
8 Tbsp. butter
4 Tbsp. ice water

Tart Pastry Directions:
Combine the flour and salt.  Cut in the butter and work with a pastry cutter or your fingers until the flour and butter mixture resembles coarse meal.  Add the ice water to the mixture.  Mix lightly.  Form into a ball.  Turn onto a lightly floured surface and knead a couple of times to ensure the water is evenly incorporated.  Roll the dough into a tight ball and press into a flat square.  Using a rolling pin, roll the dough into a 12 inch circle or large enough for your baking pan.  Gently peel up the crust and fit it into a tart pan or pie pan, crimping the edges.  Chill the pastry shell while preparing the filling. 

Tart Filling Ingredients:
1 Tbsp. (or more) Dijon mustard
3 cups Gruyere cheese, grated
3 cups tomatoes, seeded and sliced
1/3 cup olive oil
1/2 cup combination of herbs (chopped basil, thyme, parsley, oregano, marjoram, etc.)
Salt and fresh-ground black pepper

Tart Filling Directions:
Preheat the oven to 350°.  Remove the pastry shell from the refrigerator.  Spread the Dijon mustard on the bottom of the pastry shell.  Add the Gruyere and top with the tomatoes in a visually pleasing arrangement.  Whisk the olive oil with the herbs, and salt and pepper to taste.  Drizzle the dressing over the tomatoes.  Bake until the crust is golden brown.  Let the tart sit for 10-15 minutes before slicing or it will fall apart.

Read Full Post »

From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time:
Total Time:

3 to 4 quarts White Corn, cooked
1 cucumber, diced
4 fresh Tomatoes, diced
2 cups Green Beans, trimmed, cut into 1 inch pieces, and blanched
1 Green Pepper, diced
1 Red, Yellow, or Orange Pepper, diced
1 medium Zucchini, diced
1 medium Yellow Squash, diced
1 medium Yellow Onion, diced
Dressing (Below)

Mix the corn, cucumber, tomatoes, and prepared green beans in a large bowl. In a skillet over medium heat, lightly saute the peppers, zucchini, squash, and onion. Add the sauted vegetables to the corn mixture. Refrigerate.

1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 tablespoon Coriander
fresh chopped Cilantro

To prepare the dressing, mix the vinegar, olive oil, coriander, and cilantro to taste in a small bowl. Refrigerate. Combine the chilled corn salad and the chilled marinade just before serving.

Read Full Post »


From: http://allrecipes.com/Recipe/Tabbouleh-III/Detail.aspx

Prep Time: 45 minutes
Total Time: 4 hrs, 45 minutes
Servings: 8


1 cup bulgur wheat
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.

In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Read Full Post »


From: http://allrecipes.com/recipe/american-lasagna/detail.aspx

Prep Time: 30 minutes
Cook Time: 1 hr, 30 minutes
Total Time: 2 hrs
Servings: 8


1 1/2 pounds lean ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Read Full Post »

from:  The Organic Cook’s Bible, by Jeff Cox

½ cup finely diced radishes
½ cup seeded and diced ripe plum tomato (or one large tomato)
¼ cup finely chopped scallions
1 tsp minced garlic
2 tbsp fresh lime juice
1 tsp minced jalapeno or Serrano pepper
2 tbsp roughly chopped cilantro
1 tbsp olive oil
Salt and Pepper

Gently stir all ingredients together in a bowl. Serve as a topping for chicken, pork, or fish tacos; as an addition to meat, rice, and beans in burritos; or eat with chips. Makes about 1 ½ cups.

Read Full Post »


jubilee tomato

We haven’t had a frost in a week and a half, so I’m planting the warm-weather crops.  Tomatoes can be crossed off the list!  It’s such a great feeling!  This was actually the first batch of tomatoes.  I have a second group of seedlings still growing in containers to plant out later.  Tomatoes tend to get diseases a lot, and are prone to multiple other disasters–perhaps a strong wind that could knock them down, or maybe hail.  I’ve learned to have a “back up” crop of several things, especially tomatoes.

I took a picture of this particular tomato variety, called Golden Jubilee, because I thought they were so beautiful.   The bright green leaves are a gorgeous purple color underneath.  My camera doesn’t do the plant justice.  You’ll just have to come see for yourself!  The tomatoes will be orangey-yellow, meaty, sweet, and medium-sized, good for any use.  This variety won an All America Selection (AAS) award for Burpee in 1943.

On to the peppers…  :)

Read Full Post »