Tomato


From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.
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Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

Ingredients:

1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil

salt

Directions:

Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

From the June 18, 2010 newsletter, by Kim:

Ingredients:

2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives

Directions:

• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

From the June 18, 2010 newsletter, by Kim:

Ingredients:

1 pounds Sea Bass, Sole, or Flounder, cut on the bias into 1-inch dice
1 quart Water, boiled and chilled
1 Red Onion, cut in 1/2 lengthwise and sliced thin
2 tbs Ketchup
1 Bell Pepper & 2 Jalapeno Pepper, rib and seeds removed, diced
1 clove Garlic
3 Green Onions, sliced
Salt and pepper
2 cup fresh Lime Juice, Lemon, or Orange Juice (or a combination)
3 Roma Tomatoes, quartered and sliced
1/4 cup chopped Cilantro

Directions:

• Put fish in a non-reactive bowl and cover with 1/2 the lemon juice. Marinate @ room temp 1 hour.
• Soak sliced onions in chilled water 15 min.
• Drain marinade. In another bowl mix remaining ingredients.
• Put fish with second mixture and refrigerate for 4 hours. Adjust taste.
• Serve with grilled corn.

Filling:
2 cups Chicken broth
1 cup rice
Boil until waters is gone but don’t cook completely. While rice is cooking:
Fry 3/4 lbs ground beef
1 medium onion cut up fine
2 cloves garlic chopped up fine
Add rice to meat when done… add 1/4 can of diced tomatoes, 1/4 tsp Cheyenne pepper and 1 tablespoon basil
Take 12-15 large chard leaves, cut off the bottom of the stalk.
Place in a sieve and pour boiling water from kettle over chard to blanch it. Take mixture off of heat and add tablespoons of Parmesan Cheese. Lay a leave of Chard out and fill using tooth picks to hold together. Place in pan.
Take the rest of the diced tomatoes and put in a frying pan with 1 cup of water and . . .
2 Tablespoons of sugar
1 tsp Basil
1/4 tsp of Cayenne pepper
1 clove chopped garlic.
Bring to a boil for a couple of minutes and then pour over the chard rolls.
Bake at 375 for 35 minutes. At 25 minutes sprinkle with parmesan cheese.

Enjoy!
Moonstruck Farms

16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbsp. lemon juice
2 Zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup Sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chili powder
Juice of 1 lemon
3 Tbsp. olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chili powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.

Enjoy!
Moonstruck Farms

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