Recipes to share
Most of us have agreed that giving out recipes help sell our prouce . I thought I would start a thread where we could share recipes for what is currently coming in .
This weekend is tomato day at our market here are the recipes I used for last years tomato day
Easy Tomato and Goats Cheese Slice
1 sheet ready-rolled puff pastry
2 Tablespoons virgin olive oil
16 oz grape tomatoes 1 teaspoon sugar
5 oz goats cheese, crumbled
2 Tablespoons shredded fresh basil leaves
1 Tablespoon shredded fresh basil leaves
cup parmesan cheese grated
Place pastry on greased oven tray, fold pastry edges in to make 1" border; pinch corners together. Heat oil in pan, add tomatoes and sugar, cook, stirring, about 2 minutes or until tomatoes are shiny and skins begin to split; drain on absorbent paper. Spread combined goats cheese and basil over pastry base, top with tomatoes. Bake at 475F for about 15 minutes or until pastry is puffed and browned. Serve sprinkled with extra-basil and parmesan cheese flakes. Serves 4 to 6.
Tomato Basil Soup
4 cups tomatoes peeled, chopped and cored
8-10 fresh basil leaves
or 4 cups of canned whole tomatoes
4 cloves of garlic (pressed)
8-10 fresh basil leaves
1 cup heavy cream
1/2 stick of butter
4 cups of tomato juice or vegetable or chicken stock
Combine tomatoes and stock/juice in a pot and simmer for 30 mins. Then in small batches ,puree in a blender, tomatoes garlic and basil leaves. Return to the pot and add butter and cream and heat
4 c chopped drained tomatoes 6-8 leaves basil
2-4 cloves garlic 1/3 c mayo
1 med shallot
1/2 c parm cheese
1 BAKED pie shell
combine ingred and pour into pie shell bake 20 mins at 350 top with more parm cheese and bake 10 more mins
6 medium to large tomatoes, cut into large chunks
1 small garlic clove, minced
1 Tbsp. minced shallot
1/2 medium onion, chopped
3 Tbsp. coarsely chopped fresh basil
3 to 4 Tbsp. balsamic vinegar
6 to 8 Tbsp. olive oil Salt and black pepper to taste
Tabasco sauce to taste (optional) Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese.
or parmesan mix will fall off. Serve hot.
Greek Tomato Salad
2 Â3 cups grape tomatoes sliced in half or 2 cups chopped tomatoes drained
Â½ cup of each of the following Â green peppers, yellow peppers,red peppers
1 cup seeded cucumbers
Â½ cup red onion
Italian Dressing (enough to coat mixture) 1 cup Black olives
8-12 oz crumbled Feta Cheese Oregano and pepper to taste
Mix all ingredients except cheese marinate in fridge several hours drain Then ADD Cheese and serve cold
Baked Tomatoes with Mozzarella and Basil
Preheat oven to 350Â° F. Wash the tomatoes and slice them in half, horizontally.
Place them in an oiled medium/large baking dish with the sliced side up and bake for 1/2 an hour. Remove from the oven and put a slice of mozzarella on each tomato half along with a drop of olive oil, basil, and some bread crumbs. Return to the oven for 5 minutes.
These can be served hot or at room temperature.
Parmesan Pan Fried Tomatoes
1 cup white flour 1 Tbsp. Onion powder
4 cloves of garlic pressed 1 tsp. Salt
1/2 tsp. Black pepper, ground
1 cups Parmesan cheese, grated
1 cups breadcrumbs 2Eggs 12 slices Tomatoes, sliced 1/2" thick (3 tomatoes)
2 Tbsp. Dijon mustard
3 Tbsp. Olive oil Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl combine and parmesan. In third bowl combine eggs and mustard. Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan mixture, pressing parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs. Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 Â½ - 2 minutes on each side, until just golden brown. Don't flip too soon
Garlic Rubbed Bruschetta 1 thin loaf French bread (20 to 24 inches long) 2 Tbsp. extra-virgin olive oil, or more as needed
2 cloves garlic, cut in half
Cut the bread sharply on the diagonal into 1/2-inch slices. Lightly brush each side of the slices with olive oil (don't overdo it or the dripping oil will cause a fire).Set up the grill for direct grilling and preheat to medium-high .When ready to cook, arrange the bread slices on the hot grate and grill until nicely toasted on both sides, 1 to 3 minutes per side, turning with tongs. Don't turn your back on the grill for a minute Â grilled bread burns quickly. Transfer the toast to a platter or wire rack. Rub each slice of toast on both sides with garlic. Serve hot or at room temperature
Black Bean Salad
3 fresh ears of corn cooked and cut off cob
3-4 tbs lime juice
2 tbs olive oil
1 tbs red wine vinegar
Â½ t pepper 2 large tomatoes seeded and chopped
1 small purple onion chopped
3 jalapeno peppers seeded and chopped
2 cans black beans
Â¼ c chopped cilantro
1 t cumin
3 cloves garlic pressed Whisk together lime juice, oil, vinegar ,salt and pepper in large bowl. And other ingredients and toss to coat. Chill. serves 6-8
Tomato & Zucchini Soup
This is a great soup to use up fresh tomatos in summer and it is light and summery.
6-8 large fresh tomatos, preferably a juicy variety.
2-3 small-med zucchini, washed unpeeled.
1tsp-1Tbsp minced or crushed fresh garlic
1 can vegetable broth or 2-3 cups homemade.
3 Tbsp olive oil.
1-2 tsp dried tarragon, adjust to taste.
Chop tomatos into a bowl to catch juices.
Cut zucchini into 1 or 2 inch chunks or rounds if not too big around. Saute in stock pot in olive oil with garlic till just starting to soften but still crisp. Season with salt & pepper and tarragon. Immedietly add tomatoes and juice. Add vegetable broth to desired amount of juice. I dont like this soup to be swimming with juice I like it a bit chunky. Simmer for about 30 minutes to meld flavors. Serve with crisp french bread.