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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Basic Basil Pesto

5/7/2025

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Ingredients
  • 2 cups packed basil leaves
  • 1 to 2 cloves  garlic, chopped
  • 1/3 cup pine nuts or walnuts, toasted
  • Juice of 1/2 lemon
  • 1/2 cup extra virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • Kosher salt
  • Black Pepper

Instructions
  1. Fill a small saucepan halfway with water and bring to a boil. Prepare a bowl of ice water and set it near your stove. Set up a food processor with the blade attachment (or get your blender all plugged in and ready).
  2. Drop the basil leaves in the boiling water and blanch briefly just until they’re wilted, 5 to 10 seconds. Use tongs to transfer the basil leaves to the prepared ice water. This stops them from continuing to cook.
  3. Wrap the basil in paper towels and dry very thoroughly. Squeeze to wring out all the water and transfer to the food processor, along with the garlic, pine nuts, and lemon juice.
  4. Blend until everything has broken down into small chunks. With the processor running on low speed, slowly pour in the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
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Slow Cooker Cherry Tomato Soup

9/4/2024

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Ingredients
24 ounces cherry tomatoes
1 large shallot
4 medium cloves garlic
1 can cannellini beans
3-4 cups vegetable stock
1-2 pieces of Parmesan rind
2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence
½-1 cup heavy whipping cream or coconut milk
Kosher salt and fresh black pepper to taste
Fresh basil for serving, thinly sliced
Fresh shaved Parmesan for serving
 
Preparation
  1. Put all ingredients except for stock and heavy cream in a slow cooker.  Add just enough stock to cover contents. Season with salt and pepper, cook on low for 6-8 hours.
  2. When cooking time is complete, use an immersion blender to blend until smooth. Alternatively, use a regular blender to blend in batches.
  3. Add cream and if necessary additional stock to reach desired consistency and flavor.
  4. Serve with fresh basil and Parmesan.
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Peach and Tomato Caprese Salad

9/6/2023

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon flaked salt, divided
  • 2 large heirloom tomatoes, cut in 1 inch cubes
  • 2 ripe peaches - halved, pitted, and cut in 1 inch cubes
  • 1 (8 ounce) ball fresh mozzarella, thinly sliced
  • 6 leaves fresh basil, chopped large
Directions
  1. Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. In a bowl, mix tomato and peach cubes with mozzarella and basil leaves.  Drizzle dressing over salad and gently mix together.  Sprinkle with remaining flaked salt.
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Serrano Pepper Basil Pesto

6/28/2023

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Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient. 
 
INGREDIENTS 
  • 1 clove garlic, peeled
  • 1 Serrano pepper
  • 1/4 cup pine nuts
  • 2 Tbsp grated Parmesan cheese
  • 2 cups basil, packed tight
  • 1 Tbsp lemon juice
  • Olive oil.  Start with 1/2 cup, add more as needed to make a loose sauce
  • Salt and fresh cracked black pepper to taste
PREPARATION
  1. Drop the garlic clove into a food processor while it is running, and run the machine until the garlic is finely minced.
  2. Trim the stem off the hot pepper and slice it in chunks. Add it to the machine, seeds and all if you want it really spicy, while it is running, and wait until it is finely minced.
  3. Next add the pine nuts and Parmesan cheese and process until everything is smooth.
  4. Add the basil and lemon juice and pulse, scraping down the sides of the machine a few times, until the basil has broken down.
  5. Drizzle in the olive oil while processing. Process until the pesto is as smooth as you like. It can be chunky or smooth, it’s your choice.
  6. Season to taste with salt and pepper.  Add more olive oil if you want a looser pesto.
  7. Store in the refrigerator in an airtight container, and use within 10 days.
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Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

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Ingredients
16 ounces fresh ricotta

3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds


Directions  
1.  
In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil.  Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4.   Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 
​5.  Serve immediately or refrigerate until ready to serve.

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Blueberry and Blue Cheese Salad

7/6/2022

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This recipe compliments of Taste of Home.

Ingredients
  • 4 cups fresh arugula
  • 2 cups fresh blueberries
  • 1 cup packed fresh flat-leaf parsley sprigs
  • 1 cup loosely packed basil leaves
  • 3/4 cup coarsely chopped chives
  • 3/4 cup crumbled blue cheese
  • 1/2 cup coarsely chopped fresh tarragon
  • 1/2 cup raspberry vinaigrette
  • 1 cup salted roasted almonds

Directions
  1. In a large bowl combine the first seven ingredients.
  2. ​Drizzle with dressing; toss to coat. Sprinkle with almonds.
  3. ​
Nutrition Facts1 cup: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

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Fresh Tomato Soup

9/15/2021

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups broth of choice (chicken, beef, vegetable, etc.)
  • 6-7 cups roughly chopped fresh tomatoes
  • 2 tablespoons chopped fresh basil, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon celery seed
  • 1 teaspoon paprika
  • 2 teaspoons honey (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup milk or cream
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
  2. Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
  3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
  4. Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
  5. Remove the soup from the heat and stir in the milk or cream.
  6. Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.


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Summer Squash and Tomato Salad

8/18/2021

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Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste


Directions
  1. Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
  2. ​Season with salt and pepper and set aside.
  3. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
  4. ​​Top with the tomato mixture and let sit, 30 minutes.
  5. Transfer to a bowl and serve.
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Tomato Peach Gazpacho

8/11/2021

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Ingredients
  • 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
  • ​3 large tomatoes (same size as peaches) save 1/4 cup for garnish
  • 1/3 of an English cucumber, about 1 1/2 cups –  save 1/4 cup for garnish
  • 1/4 cup red onion, sliced, plus 1/4 cup for garnish 
  • 10 basil leaves, plus more for garnish
  • 1 tablespoon olive oil
  • 1/2 –1 teaspoon salt
  • 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
  • cracked pepper to taste
Garnish:
  • Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
  • Feel free to add croutons or serve with crusty bread.
​Directions
  1. Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
  2. Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
  3. Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato!  It should be tomato forward with hints of peach.
  4. Chill at least 2 hours.
  5. While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
  6. To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.



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Panzanella Salad

6/9/2021

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Ingredients
  • 2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
  • ​2 teaspoons kosher salt, plus more for seasoning
  • 3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
  • ​½ cup extra-virgin olive oil
  • 1 small shallot, minced (about 2 tablespoons)
  • ​2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon dijon mustard
  • ​2 tablespoons white wine vinegar or red wine vinegar
  • Freshly ground black pepper
  • ​1/2 cup packed basil leaves, roughly chopped

Directions

  1. Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
  2. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
  3. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. ​ Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.


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Tomato Tart with Goat Cheese and Caramelized Onion

9/2/2020

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Picture
Serves 4
Crust:*
1¼ cups all-purpose flour, plus more for dusting and rolling out
¼ teaspoon salt
8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces
2 to 4 tablespoons ice water

Caramelized Onions:
large Spanish or yellow onions, sliced stem to root in ¼ inch thick
3 tablespoons butter
1 tablespoon good green olive oil
1 tablespoon brown sugar
½ teaspoon salt
1 tablespoon of water

Tart:
1 egg, beaten with 1 teaspoon cold water
½ to ¾ cup soft goat cheese, room temperature
2½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve.
12 large and 24 small fresh basil leaves, whole
9 inch tart pan with removable rim
Caramelized Onions:

  1. Heat the butter and the olive oil in a large skillet over high heat. When the foam subsides, add the sugar and the salt and stir together well.
  2. Add the onions, stirring and tossing to coat them with the butter mixture. Stir gently and frequently for 5 minutes.
  3. Lower the heat to medium. Continue to cook approximately 40 minutes, stirring frequently, until onions are deeply browned and a little sticky. Take care not to scorch the onions.
  4. Remove the skillet from the heat. Add the water and stir well.
  5. ​Set aside.
Crust:*

  1. Mix the flour and salt in a processor.
  2. Add the butter while processing
  3. Add the 1 to 2 tablespoons of ice water as needed, be sparing, you can always add more.
  4. Process a few moments until the dough comes together. If the dough is still too crumbly, as a little more of the ice water.
  5. Remove the dough and flatten into a circular disk, cover with plastic wrap and refrigerate for at least 30 minutes.
Tart Assembly:

  1. Preheat oven to 450°.
  2. Roll out dough and press into a 9” tart pan.
  3. Bake the crust for 3 minutes, just to set it.
  4. Spread the goat cheese across the bottom of the crust.
  5. Spoon the caramelized onions on top of the goat cheese evenly.
  6. Arrange the sliced tomatoes in a top layer over the onions. Place the large basil leaves across all.
  7. Brush the rim of the crust with the egg wash lightly.
  8. ​Bake in the oven for 15 to 20 minutes until the tomatoes are soft and the crust is golden brown.
Note: *Frozen pie dough works very well if you’re short of time.
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Basque Pipérade

6/30/2020

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Picture
Ardian Gill
Serves: 6
3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped

3 medium tomatoes, peeled, seeded, sliced
¼ teaspoon cayenne pepper
10 large eggs
7 tablespoons butter

1/3 cup thinly sliced fresh basil
6 ounces thickly sliced ham, cut crosswise into strips
Country-style bread slices toasted
  1. Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
  2. ​Peel and seed peppers; cut into 1/3-inch-wide strips.
  3. Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.
  4. ​Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
  5. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
  6. ​Beat eggs in bowl until blended.
  7. Add salt and pepper to eggs and whisk.
  8. ​Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
  9. Distribute pepper mixture and ham across the top.
  10. ​​Finish under the broiler for 2 to 3 minutes just to set the frittata from the top.
  11. Cut pipérade into wedges and serve with the toasted bread.
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Capellini with Arugula

6/3/2020

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Picture
Serves 4
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

  1. Bring a large pot of salted water to a boil.
  2. ​Place capellini in the boiling water, stir well and cook until al dente
  3. While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
  4. ​​Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
  5. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Picture
Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions

12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots

3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks

2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes

2 cans pureed tomatoes
½ can tomato paste

4 containers vegetable broth
3 cups Northern white beans, cooked

4 Tbsp. Worcestershire sauce
4 Tbsp. Basil

2 Tbsp. Oregano
2 Tbsp. ground Thyme

2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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Sausage and Cheese Stuffed Tomatoes

8/7/2019

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Picture
  1. Serves 6
6 large firm tomatoes, insides removed and reserved for another use
1 lb. sweet Italian sausage, casings removed
1½ cups shredded mozzarella cheese
2 to 3 shallots, minced
2 medium cloves garlic, minced or pressed
½ bell pepper, diced
15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts
½ cup chicken broth or dry white wine
6 small sprigs of basil or a few sprouts for garnish


  1. Preheat oven to 350°.
  2. ​Place the sausage meat in a large skillet and brown. Remove the crumbled meat with a slotted spoon to a bowl, retaining the drippings in the pan.
  3. Add the shallots and garlic to the pan over low heat and sauté until aromatic.
  4. ​Add the peppers and sauté about 2 minutes, stirring occasionally.
  5. Remove from the heat. Drain off excess moisture if there is any.
  6. ​Add the basil leaves or sprouts to the mixture and toss well.
  7. Place the tomato shells in a baking dish so that they fit snugly. Place about a tablespoon of mozzarella into each tomato shell.
  8. ​Spoon the sausage mixture into each tomato, pressing down firmly with the back of a spoon, leaving about a ½ inch of each tomato unfilled.
  9. Spoon a generous amount of mozzarella into the remaining space in each tomato.
  10. ​Add the ½ cup of liquid to the bottom of the dish.
  11. Place the baking dish in the oven and bake for about 20 to 25 minutes
  12. Top each tomato with a sprig of basil or a few sprouts and serve.


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FETA AND BASIL OMELET

1/10/2018

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Picture
Makes 1 omelet
 
 
½ teaspoon unsalted butter
3 large eggs
⅛ teaspoon sea salt
Freshly ground black pepper
1 tablespoon shredded basil
¼ cup crumbled feta cheese
 
  1. Crack the eggs into a medium bowl with the salt, pepper and basil.  Whisk the eggs until they are frothy.
  2. Melt the butter in an 8” non-stick pan over medium heat.
  3. Give the eggs another whisk or two and pour them into the waiting pan.  Let them sit, absorbing the heat without stirring.
  4. When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth.  The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.
  5. Remove the pan from the heat.
  6. Sprinkle the cheese down the middle third of the omelet.  Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.
  7. Let it rest briefly.  Then fold one third of the omelet from one side over the middle of it.  Take you pan to a ready plate and ease the folded side onto the plate.  Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.
 
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Peaches, Corn, Basil, Red Onion Salsa

9/17/2017

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INGREDIENTS
  • 3 peaches, ½ inch cubes (skin on or off)
  • 1 cup corn kernels (raw or cooked)
  • 1/4 red onion, finely chopped
  • 1/3 cup fresh basil (leaves torn if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 3 tablespoons lemon juice
  • 1-2 teaspoons honey
  • 1/3 cup extra-virgin olive oil
 

 

DIRECTIONS
  1. Mix lemon juice, honey and olive oil.  Set aside
  2. Toss peaches and corn with red onion, basil, salt and some pepper.
  3. Drizzle with olive oil mixture and stir well.
 
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Corn Tomato Salsa

9/13/2017

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Picture
Serves: 6
 
1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste
 
  1. Heat oil in a large skillet.  Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  2. Add the corn and continue to cook until onion is lightly colored, about 3 to 5 minutes.
  3. Add shredded basil and chile and stir well.  Set aside to cool.
  4. Quarter the tomatoes while corn is cooling.
  5. Once corn is cool, add lime juice and mix well.
  6. Add tomatoes and mix well.
  7. Add salt to taste and serve at room temperature.
 
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice.  It can then be refrigerated for up to 2 days.  Add the tomatoes half an hour before serving.
 
VARIATIONS:  Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.  

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SPIRALIZED ZUCCHINI WITH ROASTED RED AND RAW SUNGOLD TOMATOES

9/6/2017

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Picture
Serves: 4
 
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
​2 cups halved Sungold tomatoes

1 cup shredded Parmesan cheese


  1. Preheat oven to 350º.
  2. Bring about 3 to 4 quarts of salted water to a boil.
  3. Cut a small x in each of the red tomatoes with a sharp knife.  Blanch them in boililng water to loosen the skin.  Remove to a collander.  Retain the hot water for the remaining vegetables.
  4. When cool enough to handle, peel the red tomatoes.  Squeeze out as much of the juice and seeds as is readily possible.  Coarsely chop the red tomatoes.
  5. Place peeled chopped tomatoes in an oven proof baking dish and stir in the garlic and 5 or 6 basil leaves and sprinkle in a little salt.
  6. Roast for about 35 to 40 minutes.  Stir once or twice.
  7. Meanwhile, blanch 3 cups of green vegetable of your choice in the tomato water.  They should remain firm to the bite.  Drain well.  Set aside.
  8. Place the spiralized zucchini in a large serving bowl.  Add the roasted tomatoes, salt, freshly ground pepper and enough of the olive oil to lightly moisten the zucchini and meld the tomatoes into a sauce.  Toss all lightly together.
  9. Add the blanched green vegetables.  And cut or shred the remaining basil leaves over the entire bowl.  Again, toss lightly and serve with the Parmesan cheese.
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TOMATO GOAT CHEESECAKE

8/23/2017

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Picture
​Serves:  6 – 8 as an appetizer
 
1 prepared pie crust
 
8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced
 
Equipment: spring-form baking pan
 
  1. Preheat oven to 325º.
  2. Roll out the pie crust to about ⅔ to ¼ inch thick.
  3. Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter.  Pierce the dough with a fork at intervals.  Bake in the heated oven for about 25 minutes, until golden.
  4. Remove piecrust to a rack to cool.
  5. Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender.  Pulse until smooth.
  6. Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
  7. Let the cheesecake come to room temperature before serving.
  8. Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
  9. Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
  10. Serve with fresh salad greens and a good crusty Italian bread
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LINGUINE WITH SNOW PEAS, CHIVES IN CREAMY LEMON SAUCE

6/22/2016

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Picture
​Serves 4
 
1 lb. linguine
4 tablespoons good green olive oil
2 tablespoon unsalted butter
1 - 1½ cup half & half, fat free is fine
½ cup ricotta cheese
2 cups snow peas, sliced lengthwise, ¼ inch wide
2 teaspoons lemon zest
¼ cup chives, minced
2 tablespoons Parmesan cheese
1 cup basil, shredded or cut with a scissors
1 cup reserved pasta water
Salt & fresh pepper to taste
 
  1. Bring salted water to a boil in a large pot.
  2. Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
  3. In a small bowl, whisk together the half and half and the ricotta.
  4. Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
  5. Reserve a cup of the pasta water.  Drain the pasta and set aside momentarily.
  6. Over a low heat, re-warm the butter and oil.  Add the half and half, ricotta mixture and heat thoroughly, but gently.
  7. Add the lemon zest while stirring.
  8. Add first the cooked pasta and then the Parmesan cheese to the saucepan.  Toss it well.
  9. Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time.  The sauce should be creamy.
  10. Add salt and pepper to taste.
  11. Add the snow peas and the basil and toss again to distribute the ingredients evenly.  Serve immediately, with additional Parmesan if desired.
 
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance.
 
VARIATIONS:  Try adding a few pea shoots or fennel/rainbow/beet sprouts.
 
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Zucchini Linguine with Creamy Lemon Basil Sauce

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1 cup light cream, ricotta or plain Greek yogurt (non-fat is okay)
2-3 small firm zucchini, ends trimmed and julienned*
1 teaspoon fine kosher salt
½ cup freshly shredded basil leaves

1. Combine the first three ingredients in a small jar with a tight fitting lid. Shake well and set aside.
2. Place the julienned zucchini in a colander over the sink or a mixing bowl. Toss with the kosher salt.
3. Place a paper towel over the zucchini. Place a plate or wide bowl on top of the paper towel and weight the plate or bowl with your pie weights or a pound of dried beans or rice. Let the weighted zucchini stand for 20 to 30 minutes, until the majority of moisture has been pressed from the vegetable strips.
4. Pat the zucchini with a dry paper towel. Transfer the zucchini to a serving bowl. Pour the lemon basil sauce over the zucchini, toss and serve.

* - A kitchen mandolin is worth ten times its weight in vegetables for this purpose alone.
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Tomato, Fig, Goat Cheese, Basil and Olive Salad

8/26/2015

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Recipe by Anna Gill

Serves 8 as appetizer

2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.


1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.
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Uncooked Tomato Sauce & Pasta – Old #4

8/26/2015

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Recipe by Anna Gill

Serves: 5

20-25 fat ripe plum tomatoes (plums are best for this because they are meatier)
½ to 1 cup good green olive oil
2 large cloves crushed garlic
1 fully packed cup shredded basil
3 tablespoons fresh ginger, minced
½ cup pignoli nuts, optional
salt & pepper
freshly grated cheese
1 lb linguini
1 large lemon


1. Boil 8 - 10 quarts of salted water in a large pasta pot. Blanch the tomatoes for 1 to 3 minutes to loosen the skin. Remove the tomatoes from water, place under cool running water. Reduce the level of heat under the water and cover temporarily.
2. Peel and core the tomatoes, chop them very coarsely and place in large mixing bowl. (I place the whole peeled tomatoes in a bowl and cut with a pair of kitchen shears.)
3. Add oil, basil, garlic, ginger, and pignoli nuts if desired to tomatoes. Mix.
4. Season with salt and pepper to taste. Squeeze fresh lemon into mixture. Mix well.
5. Turn up the heat under the water until it reaches a good rolling boil a second time. When boiling, place linguini into water and separate. Cook according to pasta used. Drain the pasta.
6. Mix a medium amount of the sauce with the pasta. Let sit minute. Add enough sauce to cover and flavor the pasta. Taste. If not moist enough, add more olive oil.
7. Serve with additional sauce and freshly grated cheese.
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Tomato Risotto

8/26/2015

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Recipe by Anna Gill

Serves: 6

1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2½ cups chicken stock or broth
1½ cups Aborio rice
2 medium shallots, minced
1 cup dry white wine
1 lb. assorted Sungold and read pear tomatoes halved or quartered if large
Salt and freshly ground pepper
1/3 cup shredded basil
2 tablespoons freshly grated Romano cheese


1. Preheat the oven to 375o.
2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned.
3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm.
4. Heat the remaining olive oil in a large non reactive saucepan.
5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes.
6. Add the rice and cook, stirring , for 1 minute.
7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes.
8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed.
9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly.
10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes.
11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once.
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