Tag Archives: tomato

Sweet Corn, Cucumber & Tomato Salad

11 Wednesday Aug 2010

Posted by in Recipe, Side, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , ,

When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from No-Cook Sweet Corn Salad and if you want to get more nutritionist tips I suggest to check out https://www.thedietdynamo.com/nutri-headquarters/nutrisystem-plans-and-costs/ for more info .

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 4 ears of corn, uncooked
  • 2 large ripe tomatoes
  • 2 medium cucumbers
  • 1/4 cup high quality, bottled lime juice (such as Santa Cruz or Lakewood)
  • 1/2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 red onion, thinly sliced
  • 1/2 cup fresh herbs (such as cilantro and basil)
  • 1 (14 oz) can black beans, rinsed and drained

DIRECTIONS

  1. Cut kernels from corn and place in a medium bowl. Seed and dice tomatoes and cucumbers and add to the bowl.
  2. In a smaller bowl, whisk lime juice through pepper.
  3. In a large bowl, combine all ingredients. Toss with dressing.
Advertisement

Caramelized Onion, Garlic & Potato Frittata with Heirloom Tomatoes

30 Wednesday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

≈ Leave a comment

Tags

, , , ,

Don’t be intimidated by the title of this recipe. It’s super easy, quick, and delicious! There’s no need to peel the potatoes if you use organic, new potatoes. The skins are really thin and tasty. For a hearty brunch or a light dinner, serve with a simple green salad and a slice of toasted bread with butter.

Adapted from The Gourmet Cookbook

Frittata

INGREDIENTS

  • 3 cups diced organic, new potatoes, with skins (organic, leftover from CSA share)
  • 1 medium yellow onion, or 2-3 small yellow onions (organic, leftover from CSA share)
  • 2 heirloom tomatoes (Dupont Circle farmers’ market)
  • 4 garlic cloves (Dupont Cirlce farmers’ markt – Next Step Produce)
  • 6 large eggs + 2 egg whites (Harris Teeter, organic, all-natural)
  • 1 cup freshly grated parmesean cheese (it is very important that you freshly grate your parmesean for the overall taste of this dish)
  • 1/3 cup fresh herbs (basil, parsley, chives, etc.) [or 1/2 tsp dried oregano and 1/2 tsp dried thyme]
  • EVOO
  • Salt
  • Pepper

DIRECTIONS

  • Whisk eggs, whites, 3/4 of parmesan cheese, herbs, 1/2 tsp salt, 1/4 tsp pepper in a large bowl. Set aside.
  • Saute minced garlic and finely diced onions in 1 tbsp EVOO in a 10-inch, non-stick OVENPROOF heavy skillet (such as Cuisinart Green Gourmet) over medium-high heat, stirring until golden. Transfer to a small bowl.
  • Add potatoes and 1 tbsp EVOO to skillet, cook on medium-high, stirring occasionally, until just tender (about 6 minutes). Transfer to a bowl.
  • Add 1 tbsp EVOO and tomatoes to skillet and cook, stirring until tomatoes begin to brown (you may need to strain the juice from the flesh of the tomato). Transfer to a bowl.
  • Preheat oven broiler. Wipe pan clean with a paper towel. Add 1 tsp EVOO, then potatoes, garlic, onions, and tomatoes to the skillet, stir. Sprinkle with 1/4 tsp each salt and pepper. Pour eggs over vegetables and cook on medium heat, lifting up cooked egg around edges to let uncooked egg flow underneath, for 3 minutes. Reduce heat to medium-low, cover (with lid or aluminum foil), and cook for 5 minutes.
  • Remove lid (center will still be moist) and broil frittata 5 to 7 inches from heat until set, about 3 minutes (take out as soon as the top begins to brown). Sprinkle top evenly with remaining 1/4 cup cheese and broil 1 more minute.
  • Using a high-heat spatula to help loosen the edges, slide frittata onto a large plate or platter, and cut into wedges.

Quick Veggie & Sausage Pasta

16 Wednesday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe

≈ Leave a comment

Tags

, , , , , ,

September 11, 2009

Decided to make a quick pasta:

  • 1 small eggplant (CSA), 1/4″ to 1/2″ cubed
  • 1 medium yellow squash (CSA), sliced
  • 1 medium sweet onion (farmers’ market), chopped
  • 1/2 small bag of green beans (CSA)
  • left over purple basil from previous week’s CSA share
  • 1 large fresh tomato (CSA), chopped
  • 8 oz TJ’s spinach and chive linguine pasta
  • 28 oz jar TJ’s organic vodka tomato sauce
  • Organic 365 EVOO
  • harris teeter italian turkey sausage
  • kosher salt
  • freshly ground pepper
  • freshly grated parmesan cheese
  • microbrew beer
  • pressure cooker
  • deep frying pan
  • shallow frying pan
  • large stock pot
  • 8-inch chef’s knife

Saute chopped, diced, or cubed onion and eggplant in 1 tbsp EVOO in frying pan and open and start drinking a beer; when 1/2 way cooked, add yellow squash, basil, tomato, and salt/pepper to taste. Meanwhile cook pasta according to package directions. Rinse and cut ends off of green beans and put in pressure cooker with a little water, bring to pressure over high heat. In a separate frying pan, take sausage out of casings and cook over med-high heat, breaking up with a spatula as you cook it. When fully cooked add to veggies. Then add jar of vodka sauce to veggie and meat mix. Cook on medium heat until bubbly and sauce hot. Serve over pasta with freshly grated parmesan cheese. (FOR VEGETARIAN: omit sausage.)