Yields: 12 stuffed manicotti
Cook the manicotti as directed. Drain and rinse with cold water. Set aside.
Grease 13x9 glass baking dish liberally with butter or cooking spray.
For the filling, you will need:
1 head (about 12 ounces) red or white swiss chard
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated parmesan cheese (2 ounces)
1/4 cup fresh chopped basil leaves
3/4 tsp. salt
1/4 tsp. ground black pepper
1 (26 ounces) jar of your favorite tomato sauce or homemade sauce
Extra mozzarella and parmesan cheese for topping
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta chesse, peas, mozzarella, parmesan, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Fill each manicotti shell with filling. Place each filled manicotti in prepared baking dish. Top with tomato sauce. Sprinkle with mozzarella and parmesan cheese.
Bake for 30 to 35 minutes until tops are golden. Cool for 5 minutes before serving. Enjoy!
submitted by Erica Regan from www.foodnetwork.com
Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. 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
Tomato & Onion Tart
2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
Italian Stuffed Tomatoes
6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
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.
Greek Salad
(no lettuce needed)
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Cherry Tomato Chewies
Yield: 1 1/2 cups
Olive oil for the baking tray & 1 pound cherry tomatoes
Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.
Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.
Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.
Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.
From Mollie Katzen’s Vegetable Heaven
Olive oil for the baking tray & 1 pound cherry tomatoes
Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.
Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.
Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.
Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.
From Mollie Katzen’s Vegetable Heaven
Oven Roasted Tomato Sauce
2 1/2 lbs tomatoes, halved lengthwise
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
Marinated Cucumber Tomato Salad
Makes 6-8 servings
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
Goat Cheese-Stuffed Zucchini
Serves 6
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes, uncovered, or until heated through.
From post-gazette.com
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes, uncovered, or until heated through.
From post-gazette.com
Mediterranean Omelet with Swiss Chard
3 eggs
Milk
Salt & pepper
Tomato (grape or cherry), chopped
Feta cheese, crumbled
Olive oil
Garlic
Swiss Chard
Green onion, sliced thin (or scallions)
Basil, chopped
Sauté the Swiss chard in a bit of olive oil and garlic and set aside to cool slightly. Beat the eggs and milk and season with salt and pepper. Prepare omelet in a pan. As the eggs set, add the chard and the rest of the ingredients. Fold to heat through and melt the cheese. Top finished omelet with sliced onion and chopped tomato.
Kiki notes that this is not a formal “recipe.” Simply prepare an omelet or eggs any way you like and add the rest of the ingredients for a quick and light summer supper.
Submitted by Kiki Donis-Wahl
Green Beans, Tomatoes & Pine Nuts
Serves 6
coarse salt
1 1/4 lbs fresh green beans, trimmed & rinsed
2 Tbsp. olive oil
2 large shallots, peeled & thinly sliced
3 Tbsp. pine nuts
1 1/2 cups diced fresh tomatoes or halved cherry tomatoes
Fill a large bowl with very cold water and set aside.
Bring a large saucepan of water to a boil. Add a dash of salt, then add the beans. Cook, uncovered, until bright green and crisp-tender, about 5 Minutes. Drain, and immediately immerse in the cold water to stop the cooking and set the bright green color. Drain and pat dry.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts, and sauté until the shallots are lightly browned and begin to crisp and the pine nuts are lightly colored, 3-4 minutes.
Add the tomatoes and green beans. Toss together to war. Season to taste with salt.
Serve immediately.
From The Hay Day Country Market Cookbook
coarse salt
1 1/4 lbs fresh green beans, trimmed & rinsed
2 Tbsp. olive oil
2 large shallots, peeled & thinly sliced
3 Tbsp. pine nuts
1 1/2 cups diced fresh tomatoes or halved cherry tomatoes
Fill a large bowl with very cold water and set aside.
Bring a large saucepan of water to a boil. Add a dash of salt, then add the beans. Cook, uncovered, until bright green and crisp-tender, about 5 Minutes. Drain, and immediately immerse in the cold water to stop the cooking and set the bright green color. Drain and pat dry.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts, and sauté until the shallots are lightly browned and begin to crisp and the pine nuts are lightly colored, 3-4 minutes.
Add the tomatoes and green beans. Toss together to war. Season to taste with salt.
Serve immediately.
From The Hay Day Country Market Cookbook
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
Pesto Pasta Salad
Serves 4
1/3 cup of your homemade basil pesto
8 oz. Pasta (spirals or any other small shaped paste works well)
1/2 small onions, chopped
3 large fresh tomatoes, chopped
1 chopped green bell pepper
1/4 cup balsamic vinegar
Cook pasta according to package instructions. Drain. Mix vinegar and pesto together until well blended. Add all ingredients to pasta in a large bowl and mix well.
1/3 cup of your homemade basil pesto
8 oz. Pasta (spirals or any other small shaped paste works well)
1/2 small onions, chopped
3 large fresh tomatoes, chopped
1 chopped green bell pepper
1/4 cup balsamic vinegar
Cook pasta according to package instructions. Drain. Mix vinegar and pesto together until well blended. Add all ingredients to pasta in a large bowl and mix well.
Panzanella (Tuscan Tomato Bread Salad)
1- 1lb piece of hard crusted Italian bread
2-3 large ripe tomatoes
2 medium sized cucumbers
1 medium sized red onion
small handful of fresh basil leaves
5-6 table spoons of extra virgin olive oil
3 table spoons of a wine vinegar
salt and ground black pepper for seasoning
Start by cutting the bread into a couple of pieces and soaking it in water. Try to use a bread that has an internal texture without many holes in it, and is compact or stiff.
While the bread is soaking, cut up the tomatoes into thin slices and add them to a large salad or mixing bowl. Next take the skin off the cucumbers and cut them up into thin slices as well. Then clean and slice up the red onion into thin slices, and add them to the bowl with the tomatoes and cucumbers.
After that check the bread and see if it has absorbed the water well, if so it’s ready to be strained out and broken up. Strain the bread out well and break it up into another mixing bowl.
Then cut up 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it’s time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread.
Before mixing, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper.
Mix everything together and check the salad to see if there is enough olive oil. If the bread and ingredients look a little dry add in more. Slowly mix everything together. Then cover and let chill for at least 1 hour.
Portobello Mushrooms with Goat Cheese, Tomatoes & Basil
8 Servings
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
Sausage, Kale, and Tomato Soup
2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
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
Carolina Kale
submitted by Margery Prazar; from the Moosewood Restaurant Low-Fat Favorites
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Balsamic Eggplant and Potatoes
¾ cup high quality balsamic vinegar
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
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