Delicious Recipes

Zucchini Stuffed Tomatoes

Recipe courtesy Food Network 4 large plum tomatoes Salt and sugar 1 1/2 pounds zucchini 1 teaspoon salt 3 shallots, sliced 2 tablespoons olive oil 3 tablespoons fresh parsley 1 1/2 teaspoons fresh thyme 1/2 pound grated Gruyere Preheat the broiler.  Cut the...

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Tomato Onion Tart

2 large onions (about 1 1/2 pounds), sliced thin 2 tablespoons olive oil Butter pastry dough for a single-crust 12-inch tart 1/2 lb Jack or Gruyère cheese, shredded (about 2 cups) 1/2 - 1 lb tomatoes cut into 1/2-inch wedges In a large heavy skillet cook onions...

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Fried Green Tomato BLT

2 cups loosely packed fresh basil leaves 1 1/4 cups mayonnaise 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 18 1/8-inch-thick slices pancetta (Italian bacon cured in salt) 18 1/4-inch-thick slices green tomatoes (about 6 tomatoes) 1 cup all-purpose flour...

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Green Tomato Pie

Crust: 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon sugar 1 teaspoon baking powder 3/4 cup butter-flavored shortening (recommended: Crisco) 1/2 cup cold water Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture...

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Orecchiette w/ Tomatoes & Fennel

Serves 4   table salt  1 pound orecchiette  1 1/2 pounds ripe tomatoes cored, seeded, and cut into 1/2-inch dice 1 small bulb fennel , trimmed of stalks and fronds, bulb halved, cored, and sliced thin 1/4 cup extra-virgin...

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Peach & Tomato Salad

A quintessential summer dish; beautifully ripe tomatoes and sweet, juicy peaches are musts for this salad. Use variously colored heirloom tomatoes for an outrageous presentation. 3 large ripe tomatoes, cored, peeled if you like, and thickly sliced 3 large ripe...

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Vegetable Curry (Tomato)

1 large sweet potato, peeled and cut into 3/4 inch chunks 1 small (or 1/2 large) head of cauliflower, cut into bite sized pieces 1 onion, cut into 1/2 inch pieces 2 Tbsp canola oil 1/2 tsp salt 2 tsp grated ginger 2-3 Tbsp chopped cilantro 2 Tbsp curry powder 1/2 tsp...

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Tomatillo Sauce for Chicken Enchiladas

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese. 10 enchiladas, serving 4 or 5 as a main dish Sauce 2 teaspoons vegetable oil or corn...

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Tomatillo Salsa de Tomate Verde

5 Jalapeno peppers 3/4 - 1 pound Tomatillos 1 -2 cloves Garlic 1 Tablespoon Vinegar 1 Teaspoon Salt 1/2 cup chopped Cilantro 1/3 cup chopped Onion 1 Avocado, peeled, pitted,and cubed  (optional) Place the Jalapenos in a large saucepan of boiling water. After 5...

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Frozen Chive Cubes

Frozen “Chive-cubes” Because of their high water content, chives can be difficult to dry successfully; they often mold first. Instead, preserve their piquant flavor and vivid, green color by freezing them to enjoy all year long in egg dishes, dips and spreads, cheese...

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Stuffed Zucchini

Stuffed Zucchini 4 medium zucchini, (6 to 8 ounces each), halved lengthwise 1 tablespoon olive oil 1 medium onion, coarsely chopped Freshly ground pepper 7 1/2 ounces feta cheese, crumbled (1 1/2 cups) 1 pint grape or cherry tomatoes, halved Preheat oven to 475...

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Ratatouille

Ratatouille’s Ratatouille As envisioned by Smitten Kitchen 1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons olive oil, divided 1 small eggplant  1 smallish zucchini 1 smallish yellow squash 1 longish red bell...

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