Tagged: grape tomatoes
In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.
You can turn almost any of your extra CSA veggies into toppings on a homemade pizza. From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas. It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later. You can also freeze it, in case you have more tomatoes than you know what to do with.
If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish.
Hailing from Bobby Flay and the Food Network, I made this salad with weekend with those long, skinny eggplant. To die for!! You will notice there is no Southwest “heat” in this one — most unusual for Bobby. As presented, the recipe yielded way more than 4 servings, I’d say at least 8, but it keeps well in the fridge and we have lunch for a few days. (more…)