Tagged: tomatoes

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)

Ratatouille

Ratatouille

Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast.  Mid-summer CSA shares will provide all you need for this delicious classic.  Serves 4-6. (more…)

Tomatoes

Tomatoes

The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family.  Tomatoes are native to western South America, but were cultivated in Mexico by Mexican Indians, who were intrigued by its resemblance to the tomatillo – a staple in their cuisine.  With the discovery of the New World, tomato seeds were brought back to Spain, beginning the introduction of the fruit into Europe.  Tomatoes made their way to North America with the colonists who first settled in Virginia. (more…)

Grilled Eggplant, Tomatoes, and Goat Cheese

Grilled Eggplant, Tomatoes, and Goat Cheese

From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant.  Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal.  Serves 4 (1 eggplant per person).
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Baingan Bharta

Baingan Bharta – Roasted Eggplant Purée

Found in Rani Sidhu’s Menus and Memories from Punjab cookbook, this is a classic recipe for Baingan Bharta, a roasted eggplant purée.  The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared.  Bhartas are largely North Indian in origin and made from all sorts of vegetables.  Yields 10 half-cup servings. (more…)

Grilled Eggplant Salad

Grilled Eggplant Salad

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen.  This eggplant salad recipe comes from Melissa Clark of the New York Times.  It is fairly simple, tastes delicious, and impresses guests.  Yields about 1½ cups. (more…)

Swiss Chard with Garbanzo Beans and Tomatoes

Swiss Chard with Garbanzo Beans and Tomatoes

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.  Enjoy!
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