Serves 6 as an appetizer
2 pints Sungold tomatoes
2 shallots, or small mild onions finely diced
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1 firm avocado, finely diced
1 tbsp. fresh basil or cilantro, chopped
Preparation:
Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, for 25 minutes. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.
Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.
Cheryl notes ~ this is one of our favorite soups – it is delicious and easy to make (we eat it warm). The soup can be frozen for a winter day...if it lasts that long!!
Submitted by Kate Sullivan
Source: Local Flavors by Deborah Madison
Showing posts with label Cilantro. Show all posts
Showing posts with label Cilantro. Show all posts
Fresh Tomato and Corn Salsa
You will need:
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
Simple Fresh Salsa
3 cups Tomatoes
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
Cucumber and Cherry Tomato Salad
Makes 6 servings
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Tomatillo Salsa
Yield: 3 cups
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
Tomatillo Salsa with Avocado
Yield: About 2 ¼ cups
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
Tomato Salsa
1 small onion
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
Cilantro Dressing
3 Tbs. Olive Oil 1 small clove garlic, minced
1 tsp cilantro
1 Tbs. parsley
½ tsp salt 2 Tbs. lemon juice
pinch cayenne
Mix all ingredients. Goes well over grated carrots!
Submitted by Tricia Thomas from Moosewood Restaurant New Classics
1 tsp cilantro
1 Tbs. parsley
½ tsp salt 2 Tbs. lemon juice
pinch cayenne
Mix all ingredients. Goes well over grated carrots!
Submitted by Tricia Thomas from Moosewood Restaurant New Classics
Delicious Bradley Kale
1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
Thai Eggplant Dip
Makes ~2 ½ cups
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
Subscribe to:
Posts (Atom)