Archive for July, 2010
Pre heat oven to 350 degrees
You will need the following:
2 tablespoons of olive oil
2 red or yell bell peppers, seeded and dices (for color try some Deep Cove Farm’s White and Purple peppers)
4 gloves of freshly minced garlic for the good taste.
11/2 tablespoon of fennel seeds
1 medium or larger eggplant, diced
2 Large Zucchini, medium diced
6 medium tomatoes, ripe, cored, and coarsely chipped. ( I would like to add that the Heirloom tomatoes set this recipe off, use a combo of your favorites. But definitely add the black Krimm or Black Prince to get the full tomato flavor)
1/4 cup of basil, fresh if available , finely chopped
2 tablespoons of fresh thyme, again if available, finely chopped ( see there are reasons I have William around for, he is great with herbs)
Salt and pepper to taste
2 tablespoons of Italian Parsley fresh chopped to garnish with if you are trying to impress.
First, in a pan heat 1 tablespoon of olive oil and add your onions and peppers. Cook until they begin to brown which should be 8 minutes on med heat.
Next add the garlic and fennel seeds cook and stir for about a minute.
After that transfer into a bowl and set aside.
Add 1/2 tablespoon of olive oil to a pot. Add eggplant and cook, stirring frequently until browned in some places, figure roughly 5 minutes. Transfer that to bowl with onions and peppers.
Next add 1/2 tablespoon of olive oil to pot and put in the zucchini stirring frequently.
Add the tomatoes (important, if using heirlooms, cut them up over the pot to capture the juices),the veggies in the bowl, basil, and thyme. Bring it to a simmer, Cover and transfer to oven and bake for 35-45 minutes,
Here is a soup you can serve either hot or cold. Also you can freeze this soup and have it in the winter. This recipe makes 6 to 8 serving.
2 tablespoons Olive Oil
3 medium onions, chopped
4 large cloves of fresh garlic, minced
1 pinch of crushed red pepper flakes
1 tablespoon tomato paste
3 cups chicken broth, homemade preferred but low sodium canned chicken broth will work
Generous handful of fresh basil leaves, cut up.
15 medium or 10 large yellow heirloom (thus the name golden heirloom but you could use your favorite) cut into quarters over the pot so you do not loose any of the juice from the heirloom.
1 cup heavy cream for that dap just before serving.
Coast the bottom of a 12 quart pot with oil over medium heat. When heated add the onions and 1/4 teaspoons of salt and pepper. When onions are translucent add the tomato paste, garlic, and basil. Cook for one minute. then add your chicken soup heirlooms remembering to cut the heirlooms over the pot. NO need to peel because the skin is thin. Bring to boil, then let simmer for 30 minutes. When finished put in blender and puree. ladder into bowls and put a tablespoon of cream in the middle to serve. Remember, on a hot day you can chill this and it is excellent cold as well as hot.
Submitted on 2010/07/10 at 12:11pm
Hi Katherine. Here is the recipe I told you about this morning. Simple and yummy!
Sliced Peaches and Heirloom Tomato Salad
2 lb mixed heirloom cherry tomatoes, cut in half
6 peaches, sliced
6T extra virgin olive oil
3T red wine vinegar (or good balsamic)
8 fresh basil leaves, thinly sliced
Place tomatoes and peaches in mixing bowl. Toss with remaining ingredients. Or, you can arranged peaches and tomatoes in alternate rows on platter and drizzle with the dressing. Makes a pretty presentation.
Colorful and delicious!!
Hi Katherine. Here is the recipe I told you about this morning. Simple and yummy! Sliced Peaches and Heirloom Tomato Salad 2 lb mixed heirloom cherry tomatoes, cut in half 6 peaches, sliced 6T evoo 3T red wine vinegar (or good balsamic) 8 fresh basil leaves, thinly sliced Place tomatoes and peaches in mixing bowl. Toss with remaining ingredients. Or, you can arranged peaches and tomatoes in alternate rows on platter and drizzle with the dressing. Makes a pretty presentation. Colorful and delicious!!
My dearly beloved Aunt Sophie had turned me onto this great tasting pizza that really is very healthy for you. My son Ricky went wild for it and he did not know that it was zucchini. It takes about 45 minutes to prepare but it is great in taste and also good for the waist line. So here we go and thanks Aunt Sophie.
4 cups zucchini
2 tablespoons oil
1/2 cup grated cheddar cheese
salt, pepper to taste
1 med. chopped onion
1/2 lb of ground beef (optional)
tomato sauce (to taste1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
anything else you might want for toppings
Cut ends off zucchini, seed and grate. Put in a colander and sprinkle with salt. Let it stand for 30 minutes and then squeeze water out with hands. When it is dry, sauté in oil for about 5 minutes. Cool a little and add the egg, cheddar, salt and pepper. Press mixture into a 9” pie pan and bake at 400 degrees for about 10 minutes. While the mixture is cooking heat oil in skillet and add onions, peppers or what ever you toppings are except the cheeses and heat until translucent or brown for the meat. Pour the fat off and stir it into your tomato sauce. Spread it over your zucchini crust and top it with the cheese. Bake in oven at 350 for about 20 minutes. Dominoes or papa john’s cannot equal.