SOUPS AND SALADS (and their dressings)
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Panzanella: Tomato & Bread Salad
Ingredients (makes 6 servings)
1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large Red Fire Farm tomatoes, cut into large chunks
1/2 medium onion chopped
3 Tbsp. coarsely chopped fresh basil
4 Tbsp. balsamic vinegar
1/2 cup olive oil
Preheat oven to 300ºF.
Split the baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the baguette half in half again lengthwise, and then cut these strips into 3/4 inch pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden.
If croutons are made in advance, put the Red Fire Farm tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate. To serve, add the croutons, onion, and basil to the tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over all and toss.
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Gazpacho
- Spanish Cold Tomato and Cucumber Soup -
1 red onion
3 Red Fire Farm tomatoes
½ medium cucumber
½ green pepper
½ red pepper
1 clove garlic, crushed
3 ½ cups tomato juice
½ teaspoon sugar
salt and pepper
¼ cup olive oil
¼ cup white wine vinegar
Garlic Croutons
6 slices bread
¼ cup olive oil
1 clove garlic, crushed
1. Finely chop the onion, tomatoes, cucumber and peppers. Place in a large bowl with garlic.
2. Sir in the juice, sugar, salt and pepper, and combined oil and vinegar and mix well.
Refrigerate. Serve soup cold, with a bowl of garlic croutons.
3. To make Garlic Croutons: Preheat the oven to moderate. Trim the crusts from the bread and cut the bread into cubes. Drizzle with combined oil and garlic and mix well. Spread on baking tray. Bake for 10-15 minutes, turning twice, or until golden brown.
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Fennel Bean Salad
1 fennel bulb, finely diced
4-6 tomatoes, seeded, juiced drained, and diced
3 cups cooked white beans or cooked fresh shell beans
1/2 cup crumbled feta (or tofu ricotta)
5 kale or chard leaves finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Serves 5. Combine first 5 ingredients. Toss to mix. Add remaining ingredients and toss again.
Alternative to fennel:
If not receiving fennel in your share, I recommend using either parsley or dill, about 2 T, finely chopped with an addition of one small minced onion.
From Red Fire Chef Kristen Schafenacker, 2007.
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Here's a recipe and notes from a Granby CSA member:
Since tomatoes are here and soon to be more abundant, i thought i'd share a simple recipe but goodie... this soup can be made w/all seasonal RFF ingredients. we LOVE it. i've only approximate measurements, you really can't go wrong. here it is:
Dekal's Tomato Bean Soup
approx. 3-4 lbs tomatoes (seconds come in handy here / also can add a can of crushed/diced) quartered
1 large chopped sweet onion
approx. 2 quarts of yellow beans - trimmed and cut into 1 inch size pieces
handful of chopped dill
2-4 TBS olive oil
salt & pepper
water (as needed)
grated parmesean cheese (optional)
sour cream (optional)
heat a large saucepan with olive oil over medium heat. sautee sweet onion until soft and translucent. add beans and sautee a few minutes more. blanch tomatoes to remove skins prior to quartering. add tomatoes to the sautee and let cook for 30-45 minutes over medium heat until tomatoes completely break down. add water, if necessary, for desired consistency. add dill, salt & pepper and simmer for 5 more minutes. top each serving w/parmesean cheese and/or a dollop of sour cream if desired. reheats very well.
take care and bon apetit!
melissa
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Creamy Roasted Tomato Basil Dressing
1 Tomato
1-2 Sprig basil
1 Sprig Rosemary
1⁄4 cup oil
1⁄4 cup apple cider vinegar
1⁄2 cup tahini
1 clove garlic
salt to taste
Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler.
From Red Fire Chef Kristen Schafenacker, 2007.
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Raw Kale and Squash Salad
4 med zucchini or summer squash—a few of each
1 bunch kale, chopped
1 onion, thinly sliced
1/3 cup cider vinegar
3 Tbs. dill
1 Tbs. Maple syrup
salt
Slice the squash lengthwise with a peeler and place the ribbons in a bowl. Salt and toss and let sit and wilt while preparing the kale. Salt the chopped kale and massage for 5-10 minutes until tender. Add to the kale and toss with remaining ingredients. Let marinate for an hour, stirring occasionally to coat the veggies with the vinegar. Add salt before serving if needed.
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Beets and Carrots in a Lime Vinaigrette
2 medium beets, peeled and cubed
2 medium carrots, sliced diagonally
1 medium cucumber, cubed
6 Tbs veggie oil
3 Tbs lime juice
2 Tbs chopped cilantro or dill
1 garlic clove, minced
salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill.
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Slaw with Radicchio
1 head radicchio, cored and coarsely chopped or shredded
½ head cabbage
1 cup shredded carrot
1 cup thinly sliced cucumber
1 cup minced fresh cilantro (opt.)
¼ cup sliced green onion
4 tablespoons roasted salted peanuts, coarsely chopped
Dressing:
4 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
1 tablespoons soy sauce
1 teaspoon maple syrup
2 crushed garlic clove or garlic scapes
1/2 teaspoon crushed red chili flakes
Place radicchio, cabbage, carrot, cucumber and cilantro in large bowl. In a small bowl stir together dressing ingredients until well blended; pour over vegetables and toss thoroughly. Place slaw in serving bowl and garnish.
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GREENS AND THEIR DRESSINGS
Throughout the
season and even the winter we will harvest salad greens or lettuce from the fields and green house. Fresh salad galore!
Here are a couple dressing recipes to use with all types of greens, including
baby lettuce, spinach, arugula, tatsoi, mizuna, etc.
When making dressings,
try warming them up on a skillet before serving. It infuses flavors and
makes a slightly warmer salad if the days are cold.
Rosemary Vinaigrette
1 stem of rosemary, minced
1 tablespoon red wine vinegar
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil
Warm Dressing
(great over baked squash and greens)
1/4 c maple syrup
1/4 c cider vinegar
1/3 c olive oil
2 ts Dijon mustard
1 shallot, minced
salt and pepper
Shake ingredients together and place in a small
pan. Heat until shallots begin to have an aroma.
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