Tuesday, 30 November 1999 00:00

Raw Summer Squash Salad

Raw Summer Squash Salad

One of my favorite shows this year has been Jamie at Home. The show features Jamie Oliver, of Naked Chef fame, at his country home in England. He cooks much of his food straight from the garden. His appreciation for fresh, local ingredients and non-fussy preparation is the highlight of every show. Recently, I saw this recipe on an episode featuring the humble zucchini, or “courgette, as the Brits call them. Serves 2.

4 small summer squash, a mix of zucchini, yellow squash and patty pan
3 TB sunflower oil
2 tsp fresh squeezed lemon juice
1 small hot pepper, seeded and minced fine
salt and pepper to taste
1/2 cup loosely packed, roughly chopped basil, mint, and/or parsley

Use a horizontal, or “Y-peeler to make long ribbons from the zucchini and yellow squash. Keep slicing down the long sides of the squash, all around, down to, but not including the soft seed center. Discard the seed center. Use the peeler to make strips of the patty pan. In a large bowl toss the squash ribbons with the sunflower oil, lemon juice, hot pepper, salt, pepper and herbs. Toss with your fingers to coat. Taste and adjust seasonings. Jamie served this salad with fresh grilled fish.

Published in Salads
Tuesday, 30 November 1999 00:00

Heirloom Tomato Salad with Pesto Vinaigrette

Heirloom Tomato Salad with Pesto Vinaigrette

Grilled Red Torpedo Onions and Pesto Vinaigrette
This recipe is from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein with co-authors Mary Hinds and Judith H. Dern. According to the authors, This fruit salad (remember tomatoes are a fruit) showcases what we think summer is all about: intense flavor, colorful ingredients and playful flavor combinations.

2 red Torpedo onions, peeled, cut into half moons and thinly sliced
1/4 cup olive oil
1 pound tomatoes (approximately 4 to 6 tomatoes)
kosher salt or course sea salt and cracked black pepper, to taste
1/4 cup pesto vinaigrette
basil leaves for garnish

Pesto Vinaigrette:
1 clove garlic, peeled
kosher salt, to taste
1/4 cup toasted pine nuts (optional)
2 cups fresh basil leaves, stems removed
4 TB red wine vinegar
3/4 cup extra virgin olive oil
cracked black pepper, to taste

Preheat a grill. Toss the onions in a bowl with the oil and season with salt and pepper. Remove the cores from the tomatoes and cut them in various shapes and sizes (wedges, round slices, half-moons, etc.) and reserve. Place onions on the grill over medium heat and grill until the onions are tender and caramelized, about 10 minutes.

To make vinaigrette, in the bowl of a food processor, purée garlic and salt until a paste is formed. Add pine nuts and basil and process until a fine paste formed. With motor running, add vinegar and then slowly add oil in a thin stream until the mixture is emulsified. Taste and adjust seasoning.

Arrange the tomatoes on the plates. Season with salt and pepper. Place several slices of grilled onions on top of the tomatoes and drizzle with pesto vinaigrette. Arrange several basil leaves on and around tomatoes and sprinkle with additional cracked black pepper.

Published in Salads
Tuesday, 30 November 1999 00:00

Eggplant-Polenta Stacks With Tomato Sauce

Eggplant-Polenta Stacks With Tomato Sauce

Adapted from Epicurious.com. Serves 4.

1.5 lb. tomatoes
1/4 cup water
2 tablespoons olive oil

4 cups water
1 teaspoon salt
1 cup cornmeal
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 cup (1/2 stick) butter
Pinch of cayenne pepper

1/2 large eggplant or 1 small, cut crosswise into 1/2-inch-thick slices
Coarse salt

1 large zucchini, cut diagonally into 1/4-inch-thick slices
Additional olive oil

4 large fresh basil leaves
4 1/4-inch-thick slices mozzarella cheese

3 tablespoons chopped fresh basil

To remove tomato skins, core the tomato then submerge in boiling water for 20-30 seconds, until the skin begins to pull away. Immediately dunk into an ice water bath until cool to the touch. Remove from water and peel skin. Puree tomatoes in blender. Strain into a heavy small saucepan. Add 1/4 cup water. Bring to boil. Reduce heat to medium; simmer tomatoes to reduce, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.

Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare grill (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.

Preheat oven to 375°F. Lightly oil large baking sheet. Cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.

Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.

Published in Dinner
Tuesday, 30 November 1999 00:00

Heather's Fave Grilled Vegetable Sandwiches

Heather's Fave Grilled Vegetable Sandwiches

This is a sandwich stack, meant to be eaten with fork and knife! If you like, make full sandwiches with 2 slices of bread, but expect juice to be running down your wrist! We eat this at least once a week in high summer. Serves 4.

1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper

1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips

1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced

Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set aide. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the vegetables.

Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese. Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve immediately.

Published in Sandwiches
Tuesday, 30 November 1999 00:00

Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping

Adapted from a recipe at Epicurious.com. I think that you could substitute small cubes of eggplant for the broccoli in this dish and it would still be delicious. Serves 4-6.

For vegetables
2 tablespoons sunflower or olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 cloves garlic, minced
1 lb broccoli, cut into 1 flowerets, stem chopped into 1/2 cubes
1 lb kale, stems and center ribs removed and leaves coarsely chopped
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup vegetable broth
2 tablespoons soy sauce
1/4 tsp cayenne pepper
1/2 teaspoon salt

For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 350°F. Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add broccoli, kale, carrots, broth, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Published in Dinner
Tuesday, 30 November 1999 00:00

Mediterranean Braised Lamb

Mediterranean Braised Lamb

This recipe is adapted from JamieOliver.com. Serve with steamed couscous, barley or wheat berries. He has many good lamb recipes up there that would work for this cut or others in the meat share. Serves 4.

1 small onion, peeled and sliced
light olive oil or sunflower oil
1 lb. shoulder of lamb, diced into small pieces
1 clove of garlic, peeled and crushed
1 red pepper, diced
1 teaspoon tomato puree
14 oz tomato puree from Pete's, or can whole tomatoes seeded and chopped
14 oz water
3 medium parsnips, peeled and sliced into disks
2 medium carrots, peeled and sliced into disks
1 TB dried, crumbled basil
salt and pepper to taste

Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato, water and basil. Add salt to taste cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1 hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 300F for about 2 hours. Add carrots and parsnips about 30 minutes before meat is finished. Remove from heat when the meat is tender.

Published in Dinner
Tuesday, 30 November 1999 00:00

Cucumber, Goat Cheese, Sun Dried Tomato Appetizer

Cucumber, Goat Cheese, Sun Dried Tomato Appetizer

These are tasty little cucumber morsels made by blending goat cheese with sundrieds and garlic and then squeezing the spread out onto individual cucumber slices.

4 oz goat cheese softened (in microwave for 10-15 seconds)
1/2 TB minced garlic
2-3 sundried tomatoes soaked in 1-2 TB olive oil, and then minced very fine or pureed
1/8 tsp salt
1/4 tsp pepper
1 cucumber - peeled and sliced into rounds

Mix the above together. You should have a fairly smooth spread. Put the spread into a plastic bag and cut off a small corner of the bag. Squeeze the spread onto the cucumber slices. For added zest, garnish with finely chopped basil! Yum.

For an even easier dish, simply dice up peeled and seeded cucumbers, add minced garlic, chopped sundried tomatoes soaked in a couple tablespoons of olive oil, crumble the goat cheese on top and some minced basil and dig in.

Published in Light Sides

Penne with Wilted Greens, Goat Cheese and Fresh Basil

This is more of a suggestion than a recipe. Substitution opportunities are endless!

1 lb penne pasta (or any shape pasta)
Olive oil
3-6 Cloves garlic, minced
3-8 cups of greens, tough stems removed, greens chopped (spinach, mustard, mizuna, Pac Choi)
1/2 to 1 cup of tomato sauce
Goat cheese
Fresh chopped basil

Put a large pot of salted water on and bring to boil for the pasta. While water is heating, mince the garlic, chop the greens and any other vegetables you have on hand that you'd like to throw in (see options below). Once the veggies are all chopped and prepared and water is boiling, add pasta and cook to al dente (8-12 mins depending on pasta type).

While the pasta is cooking, put a large saute pan over medium heat. Once the pan is hot, add 2-3 TB of olive oil and the garlic to the pan and stir to coat and cook for a minute or two. Add the tomato sauce (or fresh tomatos or sun dried tomatoes). Add other optional veggies in order of necessary cooking time and cook until not quite tender. Add the greens and cover pan until greens are just wilted at which time other veggies will now be tender. Remove cover. Drain the pasta, and in a large bowl or in the original pasta pot mix together the pasta and veggies saute and the fresh chopped basil. Serve on plates with crumbled goat cheese and the optional toasted nuts on top.

Optional Ingredients:
2-3 TB Toasted Pine Nuts, Walnuts, Pecans, or Almonds. Toast on a dry skillet (cast iron ideal) on the stovetop over medium heat until they become fragrant. Don't let them burn. Remove from heat to a bowl.

Sundried tomatoes - use just 2-4 as too many can overpower a dish. Soak in hoat water if they are very dry, and once softened, chop/mince them.

Other fresh veggies - 1-2 fresh tomatoes, broccoli, aparagus etc. Add these to the saute as necessary to cook til just tender

Published in Pastas
Tuesday, 30 November 1999 00:00



I took a look at what was coming from the fields this week combined with the localvore items and have been dreaming of pizza combination non-stop. Since I was dying to put braised greens on my pizza I have provided a braised greens recipe below using the balsamic. After braising, you could top dress a pizza with some of the combos below (with or without tomato sauce and other cheeses). You might want to squeeze out the greens a bit if they seem very juicy for the pizza. Other tips... Freezing the goat cheese first makes it nice and crumbly for the pizza (and for salads). I like to put my basil just on top of the crust with other stuff on top so that it doesn't get dried out and so that it keeps its aromatics. Or I top dress with chopped basil after the pizza is cooked. If making a pizza without tomato sauce I do like to brush the crust with olive oil first for the added flavor and moisture. If you bake the crust for up to 10 minutes (depending on dough thickness) after brushing and before adding other ingredients, it seals the crust a bit and makes it lovely and crisp.

Braised Greens, Goat Cheese, Basil Pizza (w/ or without tomato and mozz)
Braised Greens, Goat Cheese, Potato (sliced very, very thin) and Rosemary
Arugula, Goat Cheese, Tomato and Basil

Published in Pizzas
Tuesday, 30 November 1999 00:00

Chloe's Pete's Greens Pasta

Chloe's Pete's Greens Pasta

Chloe is a Good Eats CSA member and wanted to share a recipe for pasta that she has been making with the greens from Good Eats. You could use pac choi, swiss chard or beet greens here.

Olive oil
Chopped garlic (at least 6-8 large cloves or more depending on taste)
anchovies or anchovy paste (or 20 kalamata olives)
1 lb Pasta
1-3 bunches of greens, stemmed if necessary and chopped
Grated parmesan or pecorino cheese or both

Boil a large pot of salted water for the pasta. Add pasta and follow cooking times given for the pasta. During the the last 3-5 minutes add chopped greens to the pasta water.
Drain pasta and greens and combine with the garlic/anchovy (or kalamata) oil. Combine. Serve with grated cheese on top.
Variations -add 1-3 fresh tomatoes to the simmering garlic mixture, or other vegetables. Or add just a few spoonfuls of your favorite marinara. Add fresh basil. Or try adding an egg and some milk or cream to the hot pasta. mmmm.

Published in Pastas
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