Delicious Recipes

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

Sweet Potato Pancakes

Makes about twenty 3 1/2- to 4-inch pancakes 6 medium sweet potatoes (about 2 pounds), peeled and grated 1 medium red onion, thinly sliced or finely chopped 1 cup all-purpose flour 3 large eggs, lightly beaten 3 tablespoons olive oil 1/2 cup milk 1/2 teaspoon salt 1/4...

read more

Corn and Swiss Chard Saut

Corn and Swiss Chard Sauté   1 tbsp. butter 2 tbsp. olive oil 1 small red onion, diced 1 small red bell pepper, diced 1 stalk celery, diced 4 ears of corn, kernels removed from the cob 1 head Swiss chard, chopped 1/2  tsp. sweet paprika Coarse salt...

read more

Green Beans and Tomatoes with Cumin, Garlic, & Ginger

If you love cumin, this dish will delight you. Like many recipes from India, this one strives to bring out maximum flavor in the spices—so it contains both ground and whole cumin seeds, one dry-toasted and the other cooked in oil. Serve over couscous or quinoa,...

read more

Pin It on Pinterest