Tomatoes

Tuscan Tuna with Beans & Kale

What came out of my garden today?

Sage

and Kale.

What came out previously?  Sun-dried tomatoes.

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Add cannellini beans, tuna, grape tomatoes, celery and olives and you have a bright, colorful and healthy dinner…

There was some discussion in the family about the need for the celery – or lack of need.  My daughter thought the celery was out of place, my husband was ok with it, but didn’t think it added, I found the celery added crunch – textural variety to what would have otherwise been a totally soft mono-texture dish.  So, you could substitute in something different for crunch if you would like, perhaps toasted almonds or pine nuts.

Tuscan Tuna with Beans & Kale

slightly adapted from Food Network Kitchens Tuscan Beans with Tuna

5 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

16 fresh sage leaves (8 chopped, 8 whole) (from the garden)

2 15-ounce cans cannellini beans

3/4 pound kale, stems and ribs discarded, large leaves torn in half (from the garden)

Kosher salt and freshly ground pepper

1 cup grape tomatoes, thinly sliced

3 inner stalks celery, thinly sliced

1/2 cup chopped pitted kalamata olives

1/2 cup chopped Sun-dried tomatoes 

1 12-ounce can solid white albacore tuna in water, drained

Directions

Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.

Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 8 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.

Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.

Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.

Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt. Enjoy!

Serves 4.

Categories: Kale, Kosher, Main Dish, Recipe, Tomatoes | Leave a comment

Greek White Bean & Vegetable Stew

I am always surprised when I walk out to the garden.  I expect to see the parsnips and Jerusalem artichokes that are not yet ready for harvest, not the but late season tomatoes we are still getting.

They were perfect for a stew to serve to our vegetarian daughter when she came home to visit. It had a nice delicate flavor and was perfect when you tossed some torn baguette into your bowl.

Greek White Bean & Vegetable Stew

adapted from Jewish Food – The World at Table

2 cans Great Northern Beans, drained and rinsed

6 Tbsp olive oil, separated

2 onions, thinly sliced

4 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 bay leaf

1/4 cup flat leaf parsley (from the garden)

1/2 tsp dried oregano (from the garden)

3 tomatoes, chopped (from the garden)

2 tsp honey

2 cups water

Kosher salt & freshly ground black pepper

2 1/2 tsp red wine vinegar

Directions

Heat 4 Tbsp of the oil in a dutch oven over medium heat.  Add the onion, carrots, celery, garlic, and the bay leaf.  Cook, stirring often, until the vegetables are soft.

Add the beans, parsley, oregano, tomatoes, honey, water, salt and pepper and stir to combine.

Cover and simmer over low heat, stirring occasionally for 1/2 hour. Add the beans, stir and continue to cook for another 1/2 hour.

Remove the bay leaf, stir in the remaining 2 Tbsp oil and the vinegar. Serve hot with a good bread. Enjoy!

Serves 4 – 6

Categories: Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Leave a comment

Tilapia with Bruschetta Topping

Tomatoes, tomatoes, tomatoes – fresh summer tomatoes! Mine were taking a hiatus from ripening; it is very frustrating to see my plants loaded with tomatoes that are just refusing to ripen. So the one I used for this was grown by a neighbor down the road. The purple basil came from my garden.

This was so simple and easy; and absolutely loved by my family! I am so glad my son ikes fish, it is one of the best ways for me to get protein into him.

In a few days, I will post the recipe for the zucchini – we all (including the 7 year old) really liked that as well.

Tilapia with Bruschetta Topping

slightly adapted from Realistic Cooking Ideas

1 Tbsp olive Oil
4 – 6 tilapia fillets, thawed
1 tomato, diced (locally grown)
4 basil leaves, torn (from the garden)
1/2 tbsp. balsamic vinegar
1 tbsp. parmesan cheese

Directions
Preheat oven to 400F. Lightly brush tilapia with olive oil and place in a baking dish.

Prepare the topping: Combine the diced tomato, basil, balsamic and parmesan in a bowl.

Sprinkle the topping over the fish.

Bake for about 15-25 minutes or until fish is flaky and tender.

Serve and enjoy!

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Serves 4.

 

 

Categories: Kosher, Main Dish, Recipe, Tomatoes | 1 Comment

Pan con Tomate (Toast with Tomato)

Another of my favorite foods from our trip to Barcelona was Pan con Tomate –  sourdough bread or a baguette toasted, rubbed with garlic then spread with grated tomato.

So simple, yet so delicious. And a great use for an heirloom tomato from my garden.

I had made a simple, delicious sourdough bread the day before.  It just called out to be made into pan con tomate for breakfast!

Pan con Tomate (Toast with Tomato)

Slices of sourdough bread or baguettes

1 clove of garlic, cut in half

1 tomato, preferably heirloom (from the garden)

Sea salt (I used flaked)

Good olive oil

Directions

Toast the bread, then rub the cut side of the garlic on the warm toast.

Grate the tomato into a bowl.

Spoon or spread the tomato onto the toasts.

Drizzle lightly with olive oil and sprinkle with sea salt. Enjoy!

Serves 2 – 3, depending upon the size of the tomato.

Categories: Breakfast, Kosher, Recipe, Tomatoes, Vegetarian | 1 Comment

Tomato and Cheese Frittata

Tomatoes, tomatoes, tomatoes. Nothing says summer like tomatoes.

Then there are eggs, tomatoes and cheese – a familiar trinity. Make that home-grown heirloom tomatoes with fresh eggs from Farmer Kim and it becomes a holy trinity.

Ok, enough goofy phrases, what did I make? It is called a frittata, but with the bread in this mixture, this frittata is more like a strata than a frittata. It was surprisingly filling and satifsying, either as a lunch or as a dinner combined with a good salad.

Tomato and Cheese Frittata

from The World at Table – Jewish Food by Matthew Goodman

8 eggs, lightly beaten (from Farmer Kim)

1 1/2 pounds tomatoes, seeded and chopped (from the garden)

4 slices country bread, crusts removed, soaked briefly in water and squeezed dry, then crumbled

8 oz grated muenster cheese

3 oz grated parmesan

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375F. Butter or spray a 13″ x 9″ baking dish.

In a large bowl, mix together the eggs, tomatoes, bread, half of the muenster, and the parmesan. Season with salt and pepper.

Pour the mixture into the prepared baking dish and smooth the top.

Sprinkle the remaining cheese over the top.

Bake until the frittata has set and the top is golden brown, 25 – 35 minutes.

Let cool slightly, then serve warm. Enjoy!

Serves 8.

 

 

 

Categories: Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 1 Comment

Andalusian Gazpacho & Catalan Vegetable Paella

Tonight’s dinner brought me back to my trip with my daughters to Barcelona last November.  Or, should I say, MAKING tonight’s dinner brought me back to our cooking class in Barcelona. I even used the recipe for gazpacho that Emily made that night.

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But tonight we served it in glasses.

As our main meal I made a vegetable paella…

Both dishes were full of beautiful vegetables and herbs from my garden.

Memories of Spain… garden vegetables… a satisfying vegetarian dinner… happiness.

Andalusian Gazpacho

from Barcelona Cooking

6 tomatoes (from the garden)

1/2 cucumber (from the garden)

1 garlic clove

1 small jalapeno pepper (from the garden)

1/2 red pepper

300 ml water

2 Tbsp sherry vinegar

1 slice bread (or 1 small homemade roll)

2 Tbsp olive oil

Directions

Grate the tomatoes and cut up all the vegetables.

Set aside a little  (1 – 2 ounces) of the cucumber, green pepper and red pepper and dice them very finely to garnish the gazpacho.

Soak the bread in the water and vinegar.

In a bowl, mix all the vegetables together and pour the soaked bread in and blend while adding olive oil to emulsify.

Refrigerate for at least 1 hour. Garnish, serve and enjoy!

Serves 4

Catalan Vegetable Paella

from Perla Meyers

tablespoons olive oil1 small fresh green chili pepper, finely minced (from the garden)

1 large Bermuda onion, peeled, quartered and thinly sliced

1 large red bell pepper, cored, seeded and thinly sliced

1 large green bell pepper, cored, seeded and thinly sliced

2 large cloves garlic, peeled and finely minced

1 ½ teaspoon imported paprika

1 tablespoon fresh thyme leaves (from the garden)

1 medium-sized zucchini, trimmed and cubed (from the garden)

4 large ripe tomatoes, peeled, seeded and chopped (from the garden)

Salt and freshly ground black pepper to taste

1 ¼ cups arborio rice

2 cups chicken stock or bouillon

Finely minced fresh parsley for garnish (from the garden)

Directions

In a large deep, 12-inch iron skillet, heat the olive oil over medium-high heat. Add the chili pepper, onion and bell peppers, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are tender and the onion is lightly browned.

Add the garlic, paprika, thyme, zucchini and tomatoes. Season with salt and pepper. Cover the skillet and simmer for 15 minutes.

Stir in the rice and chicken stock or bouillon and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes or until the rice is tender. Taste and correct the seasoning. Garnish with finely minced parsley.

Serve the paella hot as an accompaniment to roasted or grilled meats or as a light Sunday supper, directly from the skillet, accompanied by a well-seasoned green salad. The paella can also be served at room temperature, doused with fresh lemon juice and a drizzle of fruity olive oil.

Serves 4 – 6

 

 

Categories: Cucumber, Kosher, Main Dish, Recipe, Soup, Tomatoes, Vegetarian, Zucchini | 1 Comment

Mirza Qasemi

After refining my kabob recipe, it was time to delve blindly into a Persian dish I have never had, little less even seen a picture for. But the ingredients are good as well as the prescribed cooking method, so I figured I would try…

It all started with eggplant from my garden.

Add in tomatoes from my garden and eggs from farmer Kim. Then, while making this I also made a whole wheat version of taftoon, a Persian flatbread.

It was intense to do both, and as the Mirza Qasemi took shape I had to ask my husband, “does this look right?” “Does this taste right?” The answer to both was “yes” so here it is Mirza Qasemi a la Andrea’s kitchen.

It was even better than I had hoped – especially since I had no idea what I was shooting for, I just used my instincts and aimed for – tasting really good. Phew! It worked!

Mirza Qasemi

5-6 small eggplants (from the garden)

4 cloves of garlic, minced

3 eggs (from Farmer Kim)

2 medium tomatoes (from the garden), cut a small “x” into the bottom of each tomato

3 Tbsp canola oil

Kosher salt and freshly ground black pepper to taste

Directions

Heat the oven to 400F.  Bake the eggplant until they are soft, about 30 minutes. Remove from the oven and let cool.

Remove the peel and cut off the stems. Chop.

Meanwhile, bring a small pot of water to boil and blanch the tomatoes for 2 minutes.  Drain and let cool slightly.  Peel the tomatoes and chop.

Heat a skillet over medium-high heat,  cook the garlic for 1 minute.  Add eggplant and cook for 3 – 4 minutes. Add tomatoes,salt and pepper and cook until the excess water cooks off, about 5 – 10 minutes.

Beat the eggs well with a fork and add to the eggplants.  Mix and fry for 5 minutes.

Serve with rice or flatbread. Enjoy!

Serves 4

Categories: Eggplant, Kosher, Persian, Recipe, Tomatoes, Vegetarian | 5 Comments

Joojeh Kabob (Persian Chicken Kabob)…Revisited

I decided to revisit my recipe for joojeh kabob by making it more my own recipe, adding more flavors to the marinade to make it brighter (garlic and lemon).

I also wanted to show how to make it in the broiler – which is as easy as making it on the grill.  The main difference is you don’t use skewers when using the broiler (at least my big flat skewers do not fit in my oven).

Served with sumac and Persian rice, this version got the thumbs up from Persian husband and my son – who proclaimed it as “delicious!”

Joojeh Kabob

1/3 cup olive oil

¼ cup lemon juice

1/2 tsp Kosher salt

Freshly ground black pepper to taste

1/4 tsp saffron

1 clove garlic, minced

1 large onion, grated

1 ½ – 2 lbs boneless chicken

4 medium tomatoes (from Highland Orchards or the garden)

Directions

Prepare marinade: mix together olive oil, lemon juice, salt, pepper, garlic, onion & saffron.

Cut the chicken into small chunks (bigger than bite-sized, maybe 2 – 3 bite sized). Pour the marinade over the chicken in a glass dish and marinate in the refrigerator, covered, overnight or for at least 2 hours.

If using the broiler, lay the chicken pieces and tomatoes out on a broiler rack.

Cook under the hot broiler on the highest rack. Cook for about 5 – 10 minutes on each side, checking after 5 minutes.

If using the barbecue, thread the chicken on metal skewers. Thread the tomatoes on a separate skewer. Cook for about 5 – 10 minutes on each side, turning frequently. 

Serve with basmati rice with sumac on the table. Enjoy!

Serves 4.

 

Categories: Kosher, Main Dish, Recipe, Tomatoes | Tags: | 1 Comment

Tomato, Cucumber & Feta Salad

Midsummer + garden = tomato cucumber salads = heaven!

This one got the added benefit of baby red onions from the garden as well.

The onions were added as part of a greek feta dressing.

This salad makes a great side dish for a light summer dinner, such as with the zucchini kuku below.

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Tomato, Cucumber & Feta Salad

Inspired by Michael Symon’s Greek Feta and Cucumber Salad

2 cups cucumbers, cut into small cubes (from the garden)

1 large heirloom tomato, cut into small cubes (from the garden)

Salt

1/2 cup crumbled feta cheese

2 tablespoons fresh oregano leaves (from the garden)

1 clove garlic, minced

2 baby red onions, diced

Zest and juice of 1 lemon

2 ounces extra-virgin olive oil

Directions

Toss together the cucumbers, tomatoes and a large pinch of salt in a mesh strainer set over a bowl or the sink.

Combine the feta, oregano, garlic and onions in a separate bowl. Add the lemon juice and zest and whisk in the olive oil.

Drain off and discard any water that has released from the cucumbers and tomatoes. Toss together with the dressing. Serve and enjoy!

Serves 4

 

Categories: Cucumber, Kosher, Recipe, Tomatoes, Vegetarian | Leave a comment

Fettuccini with Corn and Tomatoes

I have two farmers that I buy sweet corn from, Freeman’s in Lewes and Filasky’s in Middletown.  They are each heads and shoulders above any other corn I have ever had.  Which I buy simply depends on whether I am in the southern or northern end of the state the day I am buying corn.

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Unfortunately, my son does not like corn…I can’t understand it, who DOESN’T like fresh corn on the cob? So, I have been on a search to find ways to prepare corn that he will eat.  This pasta dish was one of them.

The original recipe called for papardelle pasta (which would have been great) but it would have been too easy for him to pick the corn off the wide noodles, so I used fettuccini – still a nice wide pasta, but about the same width of the corn kernels. And it worked, he ate a nice plate of it happily. The only thing he left over were his tomatoes – he prefers them raw and had already eaten about a dozen while waiting for dinner.

Garden note – I am growing some onions that I can also use as scallions while they are immature. Aren’t they pretty?

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Fettuccini with Corn and Tomatoes

Adapted from Food Network Kitchens Papardelle with Corn

Kosher salt
2 ears corn, shucked, kernels cut from the cob (from Freeman Farms)
4 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
1 lb Fettuccini
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced (from the garden)
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping (from the garden)

Directions

Place the corn in a microwave safe bowl with some water and cover.  Microwave for 60 – 75 seconds. Uncover, drain and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle ias the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta and remaining butter to the skillet, toss to combine.

Serve, topped with the scallions, parmesan and basil. Enjoy!

Serves 5.

Categories: Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: | 1 Comment

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