Week 11 Tomatoes and Basil!!!

 
 
 
 
Tomato, Basil and Mozzarella Salad 
Great as a bruschetta topping on grilled bread. Great plain as a salad. Great over steak. Great mixed with fresh pasta. Great on…ok, you get the point. It’s tomato and basil season!! My own tomato plants are producing a ton right now plus the CSA share tomatoes are really starting to come, so I went a little crazy on the tomato recipes this week. 
 
1.5-2 cups cherry tomatoes, halved
9 basil leaves, stacked rolled and thin sliced
4 oz Mozzarella, small cubed
3 Tbsp olive oil
2 Tbsp Balsamic Vinegar
salt and pepper, to taste
 
Combine all in a bowl. Stir. Let marinade for at least 30 minutes to combine flavors. 
 
Breaded Zucchini Sticks and Eggplant with Smoked Mozzarella
This makes a nice appetizer or side dish. Serve with the Marinara Sauce from the previous blog post. Also good served with Kohlrabi Remoulade (see recipe below)
 
For the Zucchini:
2 medium sized Zucchini, cut in half and each half cut in quarters lengthwise (wedges)
 
 
 
 
 For the Eggplant
1 medium sized Eggplant, sliced into 1/2 in thick slices, center square cut out (see picture)
2-4 oz smoked mozzarella
smoked paprika
Place a cube of mozzarella into the cut out square of the eggplant and sprinkle with smoked paprika
 
For the breading:
1 cup Bread Crumbs
1/4 cup freshly grated Parmesan cheese
3-4 basil leaves, chopped 
1 sprig fresh oregano, chopped
salt and pepper 
cayenne pepper, to taste, optional
Combine these in a pie pan
 
2 eggs
1/2 cup milk
In a bowl whisk until combined.
 
1 cup flour
Place on a plate
 
Preheat oven to 475 degrees. 
Dredge the zucchini and eggplant in the flour, shake off excess. Dip in egg mixture. Roll in bread crumb mixture and pat on bread crumbs (you may need to repeat into the egg mixure and bread crumbs to get a good coating). Place the zucchini on a wire rack over a baking pan. Place the eggplant directly on the baking pan. 
Bake at 475 degrees 10-15 minutes until golden brown. Check half way through, you may need to flip the zucchini and will need to flip the eggplant. 
At the very end of cooking, I turn on the broiler to get a good golden brown for about 1 minute. 
Serve immediately as is or with Marinara sauce (homemade or store bought). 
 
Kohlrabi Remoulade
This is delicious served with grilled meat (esp steak), grilled vegetables, and the breaded eggplant above. 
 
1 small Kohlrabi, peeled and julienne (small matchsticks)
1/4 cup homemade or store bought mayo
2 tsp Capers, drained
2 tsp whole grain mustard
1 tsp tarragon, chopped (or you could use parsley)
juice from 1/2 lemon
salt and pepper
 
Combine all ingredients in a bowl. 
 
Ratatouille with Buckwheat Crepes and Cheese Sauce
I adore ratatouille. I make it every year on my birthday with all fresh ingredients. This is one of the many dishes I can not understand why anyone would make and/or eat out of season. Soo good and it’s the perfect time of year for it. There are many different crepe batters, this one is a little on the eggy side, which makes it a great vehicle for the ratatouille (crepe doesn’t get soggy). Also good served over polenta!  
 
For the Ratatouille: I usually chop the vegetables into 1 inch cubes
2 Tbsp olive oil
1 large sweet onion, chopped
1 large red onion, chopped
1 hot chili pepper, optional (I like the yellow hot peppers), chopped
1 large sweet bell pepper, chopped
1 jalapeno, optional, minced
1 garlic clove, minced
1 eggplant, cubed
1 large zucchini, cubed
1 yellow squash, cubed
1 1/2 Tbsp basil, chopped
1 Tbsp fresh rosemary, chopped
5 large tomatoes, chopped 
salt and pepper to taste
In a large dutch oven, add the olive oil over medium high heat. Add the onions and bell pepper. Saute until beginning to soften about 5-7 minutes. Add the hot peppers and garlic clove. Saute 2 minutes longer. Add eggplant, zucchini, squash and herbs. Saute 5-7 minutes longer. Add tomatoes, salt, and pepper. Simmer gently for 10-15 minutes.
 
 
For the Crepes: 
6 eggs
1 1/3 cup milk
1/4 tsp salt
4 Tbsp butter, melted
2/3 cup buckwheat flour (or I used the wheat blend from Jennings brothers with buckwheat flour in it)
Beat eggs, milk, butter, and salt until well combined. Sift flour into a bowl. Add liquid and beat until well combined (about 1-2 minutes). Cover and let stand 1 hour. 
Brush butter on bottom of crepe pan (or 7-8 inch pan). Set over medium high heat. Stir batter well and pour 2-3 tbsp into pan and quickly tip back and forth and swirl pan to coat it evenly. Cook until golden brown about 1 minute. flip and cook 20-30 seconds longer. 
 
For the Cheese Sauce:
8 oz shredded cheese, (I like hot pepper cheese)
4 Tbsp butter
4 tbsp flour
2.5 cups milk
Melt butter in saucepan, whisk in flour. Stir for 2 minutes. Slowly whisk milk in. Simmer and Stir until thickening (about 10 minutes). Stir in cheese. Remove from heat and stir until cheese is melted.  
 
green bean, cherry tomato and corn salad
2 corn cob ears, kernels cut off
1/2 lb green beans, trimmed
1/4 red onion, sliced thin
1 cup cherry tomatoes, halved
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper, to taste
 
Bring a medium sized sauce pan of water to a boil. Add the corn kernels. Boil 1 minute. Strain out leaving water in pan. Add green beans and boil 4 minuted. Drain and run cool water over beans to stop the cooking. Add all ingredients to a bowl and toss to combine. 
 
Grilled Vegetable Sandwich
Your favorite crusty bread, sliced thick 
Mayo, homemade or store bought, optional
Mustard, optional
 
Olive oil
Salt and Pepper
 
 
 
Slice all of the following vegetables lengthwise into 1/4 inch strips:
Eggplant
Zucchini
Summer Squash
 
1 large red onion, 1 inch thick slice
 
6 basil leaves, stacked rolled and thin sliced (chiffonade cut)
 
In a large bowl combine the vegetables, basil leaves, salt and pepper and enough olive oil to coat the vegetables. 
 
1 tomato, sliced
 
Heat grill. Add vegetables to hot grill. Cook 4-5 minutes on each side. Grill bread if desired 1-2 minuted per side. 
To serve: Slather mayo and mustard on grilled bread. Layer with grilled vegetables and sliced tomatoes. 
Serve with a side of garlicky kale chips: Heat oven to 425 degrees. Remove thick stems and thick chop 10 kale leaves. Chop 2 garlic cloves. Toss kale, garlic, 1 tbsp olive oil, salt and pepper. Layer kale on a baking sheet, making sure to not overlap. Bake 15-20 minutes until crispy. 
Asian Broccoli Carrot Salad
recipe adapted from Farmer John’s Cookbook
 
1 large medium broccoli, florets
3 carrots, cut into matchsticks
1/3 cup rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tsp grated fresh ginger
1 tbsp honeu
1/2 tsp sesame oil
1/2 tsp chili oil, optional
2 medium sized green onions, sliced thin
Place broccoli in steamer basket over 2 inches boiling water and cover. Steam 5-7 minutes. Drain broccoli. Add carrots to steamer basket and steam 7-9 minutes. Combine dressing ingredients in a small bowl, whisk to combine. Pour dressing over broccoli, carrots, and green onion. Stir to combine.
 
 
 
Greek Feast! 
Also a great time of year for making tabbouleh, greek salad and tzaziki. Serve with falafles and naan (or pita bread).
Tzatziki Sauce
Good over grilled meats and vegetables, but my favorite is over homemade falafels.
1/2 cucumber, seeded skinned and small diced
8 oz plain yogurt (thick greek yogurt is best)
2 large minced garlic cloves
4 mint leaves, chopped fine
1 lemon juiced
1 tbsp olive oil
1/4 tsp salt
Combine all ingredients in a bowl. Chill for at least 30 minutes before serving.
 
Tabbouleh
3/4 cup bulgar: cover with 2 cups lukewarm water. Cover and leage for 1 1/2 hours. Drain in a sieve and let stand 10 minutes.
2 medium sized tomatoes, seeded and chopped
1/2 cucumber, skinned seeded and chopped
4 green onions, sliced thin
1 1/2 cups fresh parsley, chopped fine
1/3 cup fresh mint, chopped fine
4 kalmata olives, diced
Dressing: 1 lemon juiced, 1/4 cup olive oil, salt and pepper. Whisk to combine.
Add all ingredients to a bowl. Stir to combine.
 
Greek Salad
3 tomatoes, seeded and chopped into medium sized cubes
1/2 red onion, sliced thin
1 cucumber, cut into fourths and sliced
1 green pepper, julienned
3 oz feta cheese, cut into small cubes
1/4 cup kalamata olives, sliced
Dressing: 3 Tbsp olive oil, 1/2 lemon juiced, 1 minced garlic clove, 1 tsp chopped fresh oregano, salt and pepper. Whisk to combine.
Place all ingredients in a large bowl and stir to combine. Let stand in fridge at least 30 minutes.
 
Another beautiful week of Groundswell produce and food preparation~ thanks much to Tom, Katie and the spectacular farm crew!
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This entry was posted in basil, broccoli, carrots, cucumber, dairy free, eggplant, garlic, gluten free, green beans, green onion, hot peppers, kale, kohlrabi, parsley, rosemary, summer squash / zucchini, tarragon, tomato, vegan, vegetarian. Bookmark the permalink.

One Response to Week 11 Tomatoes and Basil!!!

  1. gtc says:

    oh wow, everything looks so good!

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