Heirloom Tomato Mojito
Sometimes you want a tomato and balsamic vinegar salad, and sometimes you want a mojito. Don’t compromise! With this recipe from starchefs.com, you can have your salad and drink it too. (more…)
Tagged: tomatoes
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
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…)
Sautéed Green Beans with Garlic and Tomato
This delicious recipe is from Serving up the Harvest, by Andrea Chesman, a cookbook that is chock-full of great seasonal recipes. It’s perfect for summer CSA shares that include abundant beans and tomatoes. Serves 4. (more…)
Easy Gazpacho
This is my go-to recipe for delicious and satisfying gazpacho. And now that we are in peak tomato season, it’s an easy meal, despite what might appear like a long and arduous process — it is not! Read it thru a few times, make it once, and you will see how simple it is. The recipe serves 4-6 and hails from the website www.thekitchn.com. Do try it, please. (more…)
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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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…)
Spaghetti Squash with Tomatoes and Basil
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes.
I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash. Serves 8-10. (more…)
Stewed Tomatillos and Tomatoes
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything” (more…)
Stuffed Tomatoes
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011). (more…)