BLT Chopped Salad with Corn, Feta, and Avocado

Yield: serves 2
Total Time: 25 minutes

Ingredients:

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint cherry tomatoes, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

Oven Roasted Tomato Sauce from Gourmet

yield: Makes about 3 cups, enough for 1 pound pasta

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

Ingredients

• olive oil for brushing pans
• 1 head garlic
• 4 pounds vine-ripened red tomatoes (about 10 medium)
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 3 tablespoons fresh orange juice, or to taste (I used 1-2 tbs balsamic)

Preparation

Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.

Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.

Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.

Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.

Orecchiette with Salsa Cruda and Ricotta ~ from Becca

Pasta sauce using fresh tomatoes.  Delicious, nutritious, and fast!

Ingredients:
1 shallot minced
2 cloves of garlic, pressed
2 T. olive oil
1.5 pounds of tomatoes, chopped
1/4t. hot pepper flakes
1/3 c. fresh basil, chopped
 1 pound orecchiette (any chunky pasta will do)
3/4 c. fresh ricotta OR goat cheese or fresh mozzarella



Preparation:
Stir together all the ingredients except pasta and cheese in a large bowl with 3/4t. salt and 1/2 t. pepper.  Let it stand for 20 minutes.
Cook the pasta until done
Drain pasta and toss with tomato salsa and add dollops of whatever cheese you chose.  Salt and pepper as needed.

Arugula Salad with Lemon Parmesan Dressing

yield: Makes about 3 1/2 cups

It makes a great light side dish salad or a fabulous pizza topping.

Ingredients:

• 1/3 cup freshly grated Parmesan cheese
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 4 cups (packed) baby arugula (or chop larger leaves)
• 1 cup halved cherry tomatoes

Directions:

Blend first 4 ingredients in processor (I just whisked it together). Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Orecchiette with Roasted Peppers, Tomatoes, and Arugula

INGREDIENTS

2 sweet bell peppers

8oz uncooked orecchiette pasta

1 tsp olive oil

1 tsp minced garlic, divided

8oz cherry tomatoes, halved

3 Tbs champagne or white wine vinegar

2 Tbs olive oil

1.5 tsp sugar

3/4 tsp salt

1/4 tsp dried herbes de provence

1/4 tsp pepper

3 c loosely packed arugula

.5c/2oz shaved fresh Parmesan cheese

DIRECTIONS

1. Preheat broiler

2. Cut peppers in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet. Flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag. Seal. Let stand 10 minutes. Peel and cut into 1 inch strips.

3. Cook the pasta according to package directions, omitting salt and fat. Drain.

4. Heat 1 tsp oil in a large nonstick skillet over medium heat. Add 1/4tsp garlic and cook 30 seconds. Add peppers and tomatoes to pan. Cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.

5. Combine remaining 3/4 tsp garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl. Stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan. Toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

Quinoa Tabbouleh

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Layered Eggplant, Zucchini, and Tomato Casserole from Food and Wine

Ingredients

• 1. 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
  2. 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
  3. 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
  4. Salt and freshly ground pepper
  5. 1 large shallot, minced
  6. 1 pound plum tomatoes, cut into 1/2-inch dice
  7. 3 ounces feta cheese, crumbled (3/4 cup)
  8. 1/4 cup chopped basil
  9. 1/3 cup panko or coarse dry bread crumbs

Directions

1. Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Roasted Tomato Soup by Tyler Florence

Ingredients:
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Directions:
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Pasta Sauce Canning Recipe from Animal, Vegetable, Miracle

FAMILY SECRET TOMATO SAUCE The point of this recipe is to make a large amount at one time, when tomatoes are in season. If you’re canning it, stick closely to the recipe; adding additional fresh vegetables will change the pH so it’s unsafe for water-bath canning. If you’re freezing it, then it’s fine to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 quarts – you can use a combination of pint and quart canning jars or freezer boxes.

Ingredients:
10 quarts tomato puree (about 30 lbs. tomatoes)
4 large onions
chopped 1 cup dried basil
½ cup honey
4 tbs. dried oregano
3 tbs. salt
2 tbsp ground lemon peel
2 tbsp. thyme
2 tbs. garlic powder (or more, to taste)
2tbs. dried parsley
2 tsp. pepper
2 tsp cinnamon
½ tsp nutmeg

Directions:
Soften onions in a heavy 3-gallon kettle – add a small amount of water if necessary but no oil if you are canning (very important!). Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for two to three hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning. Meanwhile, heat water in canner bath, sterilize jars in boiling water or dishwasher, and pour boiling water over jar lids.

Bottled lemon juice or citric acid – NOT optional! Add 2 tbsp of lemon juice OR ½ tsp. citric acid to each quart jar, (half that much to pint jars). This is ensures that the sauce will be safely acidic. When the sauce is ready, ladle it into the jars leaving ½ inch headspace. Put jars into canner and boil for 35 minutes. Remove, cool, check all seals, label and store for winter.

Lemon Fusilli with Arugula from Ina Garten

Great recipe for entertaining!

Makes 4-5 servings, cooking level: easy

Ingredients

nocoupons

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.