Recipes
Roasted Eggplant, Green Pepper & Tomato Dip
Written by Jess Gorski   

This recipe sounds very exotic. I have made a similar Alergian dish before and it tasted amazing. Does not seem difficult to create either.

 

Roasted Eggplant, Green Pepper & Tomato Dip

 

1 large eggplant

2 cubanelle peppers, cut in half, seeds discarded

2 large tomatoes, halved

2 garlic cloves, smashed with salt

3 tbsp extra virgin olive oil

2 tbsp lemon juice or vinegar

1/4 cup parsley, finely chopped

Salt

Pepper


Set the oven to broil (grill) and heat it up, or use the barbecue. Make holes in the eggplant with a fork so that it will roast better. Place the eggplant, cubanelle peppers and tomato halves on an oven tray and place in the oven. Roast the tomatoes, cubanelle peppers for about 15 minutes, the eggplant for about 20-25 minutes. Turn the eggplant over occasionally during roasting.
Peel off the skins from both the eggplant and cubanelle peppers and cut in small pieces. Put the them in the strainer to drain the excess water.
Meanwhile peel the tomatoes. Put the tomatoes and the smashed garlic in a pan. Saute over medium heat to evaporate excess water. Take it off the heat.
Toss roasted eggplant, cubanelle pepper, tomato, olive oil, vinegar, salt and pepper in a bowl. Place on a service plate. Sprinkle parsley all over and serve with roasted Turkish Bread or Pide (pita) slices as an appetizer with any kind of Kebab.

 

 

 

 

 

 
Grilled Potatoes with Tomatoes and Olives
Written by Jess Gorski   

So this recipe seems easy unless you do not have a mesh top pan for your grill. I think skewering the potatoes once softened along with the tomatoes would get the same flavor if you cannot cook them in a pan.

 

Grilled Potatoes with Tomatoes and Olives

Ingredients:

  • 2 lb. fingerling potatoes
  • Salt, to taste
  • 10 garlic cloves, peeled
  • 1 cup oil-cured olives, pitted
  • Freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 4 cups grape tomatoes
  • 1/4 cup vegetable drizzling oil
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Put the potatoes in a large saucepan, add water to cover by 1 inch and generously salt the water. Bring to a boil over high heat, reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes. Drain and let cool.
Meanwhile, in a small saucepan over high heat, boil the garlic cloves in salted water until fork-tender, about 10 minutes. Drain and place in a large bowl.
Cut the potatoes in half on the diagonal. Add the potatoes to the bowl with the garlic. Add the olives, salt, pepper and olive oil and stir to combine. Transfer to a mesh grill-top chef's pan.
Prepare a hot fire in a grill.
Set the chef's pan on the grill, cover the grill and cook, shaking the pan occasionally, until the potatoes are lightly browned, 10 to 12 minutes. Add the tomatoes to the pan, cover the grill and cook until the tomato skins are blistered, about 4 minutes more.
Transfer the potato mixture to a serving bowl, drizzle with the vegetable drizzling oil and garnish with the parsley. Serves 6.
Williams-Sonoma Kitchen.
 
Baked Carrot Fries
Written by Jess Gorski   

So this recipe is from my all time favorite website. I just love anything Heidi Swanson cooks. She is so amazing. Check out her website at www.101cookbooks.com. The recipe below is a fantastic way to enjoy your carrots this week.

 

Baked Carrot Oven Fries

 

a big bunch carrots  washed, trimmed

extra virgin olive oil

sea salt

Heat oven to 375. Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan.

Chipotle Orange Dipping Sauce

4 ounces organic tofu

1/4 cup orange juice

quick squeeze of lime

scant 1 teaspoon adobo sauce from a can of chipotle chiles

1/2 teaspoon fine grain sea salt

Puree all ingredients with a hand blender, taste and adjust for seasoning.

 
Tomato-Cucumber Soup
Written by Jess Gorski   

This one is very different. I have not eaten a lot of cold soups before. I am interested to see how this one tastes. Great photo. http://www.bhg.com/recipe/appetizers-snacks/tomato-cucumber-soup/

 

 
Ingredients
  • 3 medium cucumbers, peeled, seeded, and cut up (1-1/2 lb.)
  • 3 medium tomatoes, cored, seeded, and cut up (1 lb.)
  • 1 clove garlic, minced
  • 1/2 cupcoarsely sliced green onions or scallions
  • 1/4 cupsnipped fresh parsley
  • 3 tablespoonscider vinegar
  • 1 cupchicken broth
  • 8 ounce carton dairy sour cream
  • 1/2 teaspoonsalt
  • 1/2 teaspoonfreshly ground black pepper
  • Cucumber slices (optional)
  • Cherry tomato or grape tomato wedges (optional)
  •  
  • Directions

    1. In a food processor or blender combine cut up cucumbers, tomatoes, garlic, green onions, parsley, and vinegar; cover and process until nearly smooth. (If using blender, blend half of the vegetables at a time.) Transfer puree to a bowl; stir in chicken broth.

    2. Serve immediately or cover and chill up to 4 hours. Before serving, add sour cream and whisk until smooth. Stir in salt and pepper. If desired, garnish with slices of cucumber and wedges of tomatoes.  Makes 6 side-dish servings.

 
Melange of Kale, Potatoes and Tomatoes with Parmesan
Written by Jess Gorski   

Found this recipe on the community page at Cooking light. Easy to make and uses multiple veggies. Always a hit.

 

Melange of Kale, Potatoes and Tomatoes with Parmesan

INGREDIENTS

 1 pound kale

8 cups water

 2 cups (1/4-inch-thick) slices Yukon gold or red potato (about 1-1/4 pounds)

1 tablespoon olive oil

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

2-1/2 cups chopped seeded tomato

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

1/4 cup (1 ounce) shaved fresh Parmesan cheese


 INSTRUCTIONS Remove stems from kale. Wash and pat dry; coarsely chop to measure 9 cups.
Bring water to a boil in a Dutch oven. Add potato; cook 5 minutes or until almost tender. Add kale; cook 2 minutes or until vegetables are tender. Drain potato mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.


 Heat 1 tablespoon oil in a large skillet over medium heat. Add red pepper and garlic; saut� 30 seconds. Add potato mixture, reserved 1/2 cup cooking liquid, tomato, lemon juice, salt, and black pepper; stir gently. Cook 5 minutes or until thoroughly heated, stirring occasionally. Spoon 1-1/2 cups potato mixture onto each of 4 plates. Drizzle each serving with 1/2 teaspoon oil. Arrange 1 tablespoon cheese over each serving.
YIELD: Yield: 4 servings.

 
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