Marinated Tomatoes With Fresh Herb Dressing

4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish

FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper
*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Baked Eggplant Rounds with Tomato and Mozzarella

This recipe is so easy and makes a fabulous side dish or appetizer.
1 medium eggplant
2 medium slicing tomatoes
1 cup grated mozzarella
1/3 cup shredded parmesan

Slice eggplant into ¼ inch rounds. Brush with olive oil and bake at 400 for about 7 minutes until soft, but not all the way cooked.
Remove from oven and sprinkle the tops with mozzarella and parmesan.
Return to oven and bake another 7 minutes or until cheese is melted and browning slightly.
Slice tomatoes to ¼ inch thick rounds.
Serve each eggplant round with a slice of tomato on top.

 

Vegetarian Chili with Winter Squash

INGREDIENTS:
1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sautéing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice

Optional toppings: cilantro, jalapeno, sour cream, cheese, avocado

PROCEDURE:
1. Dice up all the veggies.
2. Sauté onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Sauté another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all the suggested toppings and consider whipping up a batch of corn bread.

Tomato Green Bean Soup

Ingredients:
1 cup chopped onion
1 cup chopped carrots
2 tsp butter
6 cups vegetable broth
1 lb. fresh beans, cut into 1-in. pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil
1/2 tsp salt
1/4 tsp. pepper

Procedure:
1. In a large saucepan, sauté onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic. Bring to a boil. Reduce heat, let simmer for 20 minutes or until the vegetables are tender.
2. Stir in tomatoes, basil, salt and pepper. Cover and simmer for an additional 5 minutes.

Spunky Chili

Ingredients:
2 TBSP olive oil
1 1/2 cups chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
2 tsp mild chili powder 2 tsp ground cumin
3/4 tsp salt
1 TBSP cider vinegar
1 small bell pepper, seeded and chopped
2 tsp minced garlic
5 cups cooked kidney, tiger’s eye, or Rising River Farm’s dry bean mix
4 cups canned, stewed tomatoes
1/2 lb. cooked, ground burger (optional)

Toppings:
sour cream
grated cheddar cheese
salsa
tortilla chips

Procedure:
1. In a soup pot heat 2 TBLS olive oil. When heated add the onion, carrot, celery, chili powder, and cumin, and salt. Sauté for 10 or so minutes.
2. Add vinegar, pepper, garlic, and beans. Stir and cook for 5 minutes.
3. Slowly add 2 cups tomato juice.
4. Stir and cover for 20 minutes. Stir every 5 minutes or so.
5. Serve with the toppings of your choice

Minestrone Soup

For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).

 2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic,
minced
1-1/2 to 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
small zucchini, diced and/or 1 cup diced eggplant
1 teaspoon oregano
fresh black pepper to taste
1 teaspoon basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 – 14.5 oz. can tomato purée (approx. 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1/2 cup freshly minced parsley
Parmesan cheese

Heat olive oil in a kettle or Dutch oven. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Makes 6 to 8 servings.

 

Veggie Confetti Salad

½ lb. green beans trimmed and snapped in two
3 carrots –grated
1 clove garlic minced or crushed
½ green pepper-chopped
1 handful basil leaves-chopped
1 lemon cucumber or ½ large slicing cucumber-chopped
2 tomatoes-chopped (try to remove some of the seeds and juice before chopping into cubes
Optional:  ¼ cup sautéed red onion
Dressing:
1 T olive oil
2 T balsamic vinegar
1 tsp crushed oregano
1/2 cup crumbled feta
Optional: Toasted walnuts or pine nuts

Lightly steam green beans for a few minutes until bright green but still crunchy.
Rinse in cold water to stop cooking.
Chop all veggies and combine in a large salad bowl.
Add oil, vinegar, oregano and toss to coat.
Sprinkle feta and nuts on top and serve.

Tomato Cucumber Salad with Mint

Ingredients:
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

Directions:
1.In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2.Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

 

Marinated Tomatoes With Fresh Herb Dressing

 

Ingredients:
4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Greek Fresh Vegetable Salad With Feta Cheese

Ingredients:
3-4 tomatoes (about 1 1/2 pounds), seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 cup chopped red onion
1 cup diced red bell pepper
1/2 cup diced green bell pepper
3 Tbsp chopped fresh parsley
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1/4 tsp salt
Freshly ground pepper (to taste)
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1/4 cup toasted pine nuts*

* To toast pine nuts, preheat oven to 350 degrees. Spread nuts on a baking sheet and bake until golden brown, 3-4 minutes. Watch carefully because they burn easily!

Procedure:
1) In a large bowl combine tomatoes, cucumber, onion, bell peppers and parsley.
2) In a small bowl whisk together oil, vinegar, oregano, salt, and pepper to taste.
3) Pour oil mixture over the vegetables and toss.
4) Cover and refrigerate several hours.
5) before serving, gently stir in feta, scatter olives, and sprinkle pine nuts on top.
Serves: 6

 

 

Couscous Salad

Serves 6
Ingredients:
2 cups chicken broth, vegetable broth or water
1 1/2 cups couscous
1 cup chopped fresh parsley
1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh mint leaves, plus whole leaves for garnish
2 garlic cloves, minced
3-4 plum tomatoes, chopped (about 2 cups)
1 small cucumber, peeled, halved lengthwise, seeded, diced
Lemon-Herb Dressing (recipe below)

Directions:
1) In a medium saucepan over high heat, bring broth to a boil and stir in couscous. Remove from heat, cover, and let stand 5 minutes.
2) Fluff couscous with a fork and cool slightly.
3) Add parsley, green onions, chopped mint, garlic, tomatoes, and cucumber.
4) Add enough dressing to coat and gently mix. Cover and refrigerate several hours before serving.
5) Serve cold, garnished with whole mint leaves.

LEMON-HERB DRESSING
Juice 1 lemon (about 3 tbsp.)
2-3 garlic cloves, minced
1 tsp Dijon mustard
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/2 tsp dried oregano (1 tsp fresh, chopped)
1/2 tsp sugar
1/4 tsp salt
Freshly ground pepper (to taste)
1/3 cup olive oil
– In a small bowl, stir together all ingredients, except olive oil. Slowly whisk in the olive oil.
Makes about 2/3 cup

 

 

Chopped Salad With Balsamic-Garlic Viniagrette

Ingredients:
3 Tomatoes, seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
4 ounces mushrooms, quartered
1/2 cup chopped red onion
Balsamic- Garlic Vinaigrette (recipe below)
1 cup cubed mozzarella cheese
3/4 cup pitted black olives

Directions:
1) In a large bowl, combine tomatoes, cucumber, bell peppers, mushrooms, and onion. Toss with enough dressing to coat.
2) Cover and chill vegetables for several hours in the refrigerator before taking to a potluck.
3) Scatter cheese and olives on top before serving.
Serves 4-6

BALSAMIC-GARLIC VINAIGRETTE
2/3 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1 tbsp. fresh lemon juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
– In a bowl, whisk together all ingredients.
Makes about 1 cup

 

 

Chickpea Salad

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1/2 onion, chopped
1/2 cucumber, sliced
1 small tomato, chopped
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
Directions:
1.In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
 

Broccoli Salad with Lemon-Yogurt Dressing

6 cups broccoli
1 1/2 cups tomatoes

Dressing:
3 green onions (scallions), minced
juice of 1 lemon
1/2 cup yogurt
1/4 tsp salt
2 tsp chopped fresh tarragon
2 tsp chopped fresh basil
freshly ground pepper to taste

Procedure:
1. Lightly steam broccoli until just tender. Rinse under cold water, drain, and place in a serving bowl.
2. Add the tomatoes to the broccoli.
3. To make the dressing, combine the green onions, lemon juice, yogurt, salt tarragon, basil, and pepper.
4. Pour over the vegetables and toss gently until well mixed.
5. Chill for at least 1 hour before serving.

 

Summer Vegetables Stewed in Their Own Juices

You can vary amounts of each vegetable or add and subtract any to fit the season. Just follow the basic idea. You will need a small batch of pesto to go with this.
3 TBLS olive oil
¾ lb. new potatoes (fingerlings are best)
2 bay leaves
½ lb. green beans, trimmed
2 onions, chopped
5 medium tomatoes, chopped into large pieces, juice reserved
3 garlic cloves, cut in half
3 fresh thyme sprigs
1 bell pepper
6 fresh sage leaves
1 lb. summer squash cut into large pieces
4 carrots, julienned
sea salt and freshly ground pepper
Warm the oil on low heat in a Dutch oven or other deep, heavy bottomed pot.
When fragrant add the onions, garlic, thyme, and sage.
Cover and cook while you prep the other veggies.
Start adding the veggies and salt each layer.
Add in this order for best cooking rates: carrots, potatoes, peppers, summer squash, tomatoes.
Pour the reserved tomato juice over it all and cook covered for about 40 minutes or until carrots and potatoes are tender.
If pot seems dry during cooking add a few TBLS of water or white wine.
Serve in soup bowls with a generous dollop of pesto on top.

 

Summer Medley with Potatoes and Green Beans

This one has been kid tested and approved!
1 small sweet onion chopped small
1 big clove garlic minced
1 cup cubed zucchini and/or crookneck
1 large handful green beans trimmed and snapped in two
¼ cup green or red pepper, chopped (I prefer red)
1 lb. cubed potatoes (Finns or Fingerlings are best, but any type will do.)
1 medium red tomato cubed, or 10 Sun gold cherry tomatoes halved
Salt and pepper to taste.
Optional: ½ cup grated cheddar cheese or crumbled feta

In one frying pan sauté garlic and potatoes of your choice.
While potatoes are cooking chop all the other veggies and have them ready.
When the potatoes are almost done, sauté in another pan onion, zucchini, and trimmed green beans to the doneness you prefer. I like things still crunchy and vibrant green. Add salt and pepper to taste as they cook.
When both pans are done, combine into one and mix. Enjoy as is or do as I do and grate a little cheddar or crumble some feta on top, cover with a lid, and let melt a minute removed from heat.
Chop up sun gold cherry tomatoes and/or red tomatoes and sprinkle on top.

 

Quiche

     Quiche is one of those recipes that seem so complicated and cumbersome, but really it is not. A great way to simplify the process is to buy frozen pie crusts (which I admit I do!) Also, if you make one quiche, you might as well make a few extra and freeze them. Go ahead and cook them all and freeze the others once they cool. Freeze it whole or in single servings. It makes for any easy meal somewhere down the road when you just don’t feel like cooking. Quiche makes a great lunch, or even breakfast for the rest of the week.
     Quiche is endlessly variable, and can you change the veggies and herbs each time. Add a spicy sausage or keep it vegetarian. All you need to remember is the egg/milk/flour filling and the rest is up to you. This recipe will fill 2 standard, shallow frozen pie crusts.

INGREDIENTS:

2 Pie crusts
4 eggs
1 ½ cups milk
2 TBLS flour
1 medium onion or 1 bunch green onions-chopped
2 cloves garlic-chopped
Other suggestions:  zucchini, bell peppers, garlic scapes, broccoli, cauliflower, kohlrabi, spinach, chard, tomato rings placed on top.
Basil, thyme, oregano (use any or all, fresh or dried)
Salt and pepper
1 ½ cups of swiss or cheddar.
Optional: sprinkle feta over the top in addition to the other cheese.

PROCEDURE:
-Poke holes in bottom of crusts and bake empty for 15 minutes.
-Sauté the onion and garlic in olive oil, until translucent.
-Add the chopped veggies and sauté until barely tender.
-Divide the vegetables between the two pie crusts.
-Blend the mild, egg, and flour in a blender of food processor and pour over the veggies in the pies crusts.
-Sprinkle the cheeses over the top and bake at 350 for about 40 minutes or until the top is a little golden and the filling is set.