MAIN DISHES
Oven Roasted Tomatoes
6 medium tomatoes, sliced crosswise 1/2 - to 3/4 inch thick
Olive oil
Salt, pepper and sugar
Heat oven to 300º F. Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.
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Fresh Tomato & Basil Pasta Sauce
1/2 cup sweet basil, chopped
2 garlic cloves, minced
2 large tomatoes, peeled, seeded and chopped
4 tablespoons olive oil
pinch of salt and pepper
Parmesan cheese
Combine all of the above ingredients (if you do it at least 1 hour before serving the flavors will meld nicely, but don't refrigerate, since tomatoes lose flavor in the fridge). Pour over hot pasta and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar.
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Braised Fennel
A modest recipe by Jarrett
2 fennel bulbs
1 tablespoon finely chopped fennel greens
2 tablespoons olive oil (twice)
1 carrot
1 head broccoli
1 green pepper
1 large or two small leeks (or onions)
2 cloves garlic
1/4 teaspoon dried thyme,dill, or oregano
1 bay leaf
1/2 cup white wine
1 cup water (+ another 1/2 cup or so)
Keeping the root end of the fennel bulbs intact, half each lengthwise. Cut pepper, carrot, broccoli, leeks and any other desired vegetable into very small pieces (diced). Set aside. Mince or slice garlic.
In large skillet, heat oil on medium/high heat. Add garlic and saute briefly, about 30 seconds. Add chopped leeks, saute another 2 minutes. Now add the rest of the chopped vegetables, except fennel, and saute for another 2 minutes. Next move all vegetables to one side of the pan, and add the fennel halves cut side down. Salt and pepper at this stage if desired. Now pour the cup of water over the whole mix (be careful not to splash!) and then reduce heat to medium and simmer until water has evaporated. Stir the whole mixture up, add another 1/2 cup water and evaporate it off again. When cooked, the fennel will be more tender than when it was raw, and slightly browned on the bottom.
Move all food off pan now onto a serving dish. But don't wash the pan! Return it to the heat, and scrape all the caramelized fennel and vegetable bits on the pan. Add the wine and another 2 tablespoons olive oil. When wine has reduced by half, add chopped fennel greens, and salt and pepper to taste. Remove from heat and spoon over fennel and vegetables on serving dish. Viola! Serve with rice pilaf or pasta aldente.
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Thai Eggplant Stirfry
2-3 eggplant
3 chili peppers
4 cloves garlic
¼ cup cilantro
1 small onion, quartered
3 ts. Brown sugar
2 T lime juice
1 T vegetable oil
8 ounces tofu
½ cup fresh basil
1 T soy sauce
Preheat the grill for high heat. Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat and cool. Peel, slice diagonally, and set aside. In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth. Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, soy sauce, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
From Red Fire Chef Kristen Schafenacker, 2007.
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Ratatouille Outside the Box
Yes! A recipe from your share that is so good it fools the most finicky kid into eating vegetables.
1 large eggplant, or 3 Asian eggplant, cut into 1 inch x ¼ in pieces (if using Italian eggplant, peel first)
2 large tomatoes, diced
1 large onion, chopped
3 cloves garlic, minced
2-3 bell peppers, seeds removed, coarsely chopped
1 summer squash, diced
1/2 cup vegetable oil
1/3 cup apple cider vinegar
¾ cup chopped cilantro
1 t. cumin
½ t. cayenne pepper
salt and pepper to taste
avocado and lime slices
Saute eggplant in wok or skillet on high heat in all but 2 T vegetable oil (10 minutes). When browned, set aside on a paper towel. Add pepper and onions to wok and remaining olive oil if necessary. Cook until caramelized (10 minutes). Add vinegar, summer squash, tomatoes, and spices and cook until a thick sauce forms (10 minutes). Serve with avocado and lime wedges.
From Red Fire Chef Kristen Schafenacker, 2007.
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POTATOES
Most know how to make mashed potatoes, but have you tried
adding winter squash, parsnips, or rutabaga?
Cook thoroughly and mash with
boiled potatoes. Another note: there is no need to peel!
For the best
skillet potatoes, par-boil bite-size chunks until they start to become
tender.
Drain and throw on skillet with a little oil.
Potato Tacos (serves 4)
4-6 tortillas
2 1/2 c. par-boiled potatoes
1 cup chorizo, soyrizo, or any sausage/protein equivalent
1 t. cumin
1 t. cayenne powder or 1/2 fresh hot pepper
1/2 onion, sliced
1 clove garlic
handful of cilantro and greens
In a well oiled pan add onion, garlic, and meat
or substitute. Saute a few minutes then add the cumin, cayenne, salt and
pepper.
Cook until potatoes are browned.
Stuff into a tortilla and top
with cilantro, greens, and other condiments you like.
(Note:)
If using tofu,
increase the spices slightly in order to soak up the flavor
. Soyrizo is
a spicy sausage substitute that can be found in most grocery stores that
carry tofu products. (I've even noticed it at Market Basket in Boston).
BEETS
Beets can be boiled, baked, steamed, sauteed, and eaten raw.
Boiling
is fast (about 10 minutes) and you can actually use the water as clothing
dye.
However, it is rumored that some nutrition is lost in the boiling.
I recommend roasting if you have time. Roast them in a dish with a little
bit of water on the bottom. Cover and roast for 30-40 minutes.
Sauteing is yummy. Cook like you would if sauteing carrots.
Lastly, beets are delicious raw. Prepare them by grating or chopping in small pieces and add to a salad.
Beet and Winter Squash Strudel
12-16 phyllo pastry sheets
oil or melted butter for brushing
2 large beets or 4 small
2 cup peeled and diced winter squash
1 cup goat cheese
1/2 cup ground walnuts
Prepare beets and squash: Dice beets into 1/2 inch cubes. Place beets
and squash in a baking dish, cover, and roast for 30 minutes. (note, this
can be done ahead of time) Mix with goat cheese, beets, walnuts, and
winter squash.
Lay six thawed phyllo sheets together by brushing one sheet
at a time with butter and stacking on top of each other. Spread the beet
mixture lengthwise near one side about 3 inches in width, leaving 1 inch
on each end of phyllo. Fold the end into the mixture then begin to roll
the phyllo up. Brush the top with the oil and repeat with remaining sheets.
Bake in a 375 degree oven for 30 minutes or until they begin to brown.
Slice into 2 inch thick wedges.
For a
Vegan version: It is possible to omit the goat cheese.
I do recommend using crumbled tofu mixed with nutritional yeast and maple
syrup or soy yogurt in place.
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our recipes - or if you have a suggestion of your own!