Recipe by Anna Gill
Serves: 3 or 4 ½ cup chopped ham 2 medium tomatoes, sliced into ¼ inch wide wedges ½ cup zucchini, sliced in ¼ inch slices and quartered 2 tablespoons melted butter ¼ cup chives, finely chopped 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ¼ to ½ cup shredded gruyere cheese 1 -9 inch or ceramic quiche dish or glass pie plate 1. Preheat to 375o. 2. Spread the melted butter around the dish. 3. Place tomatoes in a circular design in the dish. Likewise, place zucchini in dish. Sprinkle the ham around the dish, distributing it evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish slowly so as not to disarrange your design. Or just dump it in if you don’t care about the design. 5. Turn the temperature down to 350o. Bake for 10 to 15 minutes. 6. Gently move the rack holding the dish out sufficiently for you to sprinkle cheese atop the half set mixture and return to the oven.* 7. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. VARIATIONS: Asparagus for zucchini Basil for chives Parsley for chives Monterey Jack for gruyere
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Recipe by Anna Gill
Serves: 8 1 cup broccoli florets 2 cups asparagus pieces 1 cup slivered snow peas (or sugar snaps) ½ cup slivered carrots 1 cup slivered zucchini 1 small eggplant, diced into ½ to ¾ inch pieces 3 large crushed garlic cloves 20 - 24 ripe plum tomatoes (4 cups chopped) Salt & pepper to taste 1 to 2 cups good green olive oil as needed 1 packed cup of shredded basil ½ cup pine nuts 1 lemon 1 ½ lbs. pasta of choice* Freshly grated Parmesan cheese, optional 1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside. 2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside. 3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil. 4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again. 5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.) 6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside 7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.) 8. Remove the crushed garlic cloves from the tomato mixture. 9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl. 10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired. * Rotini or medium sized shells are good for this dish because they trap little bits of sauce. NOTE: Almost any vegetable with do in this dish, and the more crunch the better Recipe by Alicia Ghio the "Natural Princess"
1 cup quinoa, uncooked 2 cups vegetable stock (or any kind of stock you have on hand) 2-3 garlic cloves, finely chopped 1 cup zucchini, chopped 1 cup cherry tomatoes, quartered 1/3 cup scallions, thinly sliced on an angle 1/4 cup basil, chopped 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil salt and pepper (to taste) 1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed. 2. Pour the cooked quinoa into a bowl and set aside to cool. 3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil. 4. Stir in the cooled quinoa to the vegetables. 5. Pour on the balsamic vinegar and extra virgin olive oil. 6. Add salt and pepper to taste. 7. Serve at room temperature or slightly chilled. Recipe by Lisa Fielding
Adapted from Mark Bittman’s recipe in The New York Times, August 20, 2008. This is a sweet and savory jam that is perfect with toast and butter or cream cheese in the morning. And when paired with goat cheese, sharp cheddar or marscapone on crostini, is a sophisticated addition to cocktails and appetizers. 2 lbs. tomatoes (any variety) cored and coarsely chopped. 1 cup sugar 3 tablespoons fresh squeezed lime juice 2 tablespoons freshly grated ginger 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon salt ½ teaspoon red pepper flakes 1 pkg. unflavored gelatin 1. Combine all ingredients with the exception of the gelatin in a heavy saucepan. 2. Bring to a boil over medium heat stirring often. Reduce heat and simmer, stirring occasionally until mixture has thickened considerably for about an hour. 3. Taste, adjust seasoning (I err on adding more cloves and red pepper flakes), and remove from heat. 4. Dissolve gelatin in a small bowl with a few tablespoons of the jam. Add a tablespoon of water if necessary. Add to the tomato jam and cook over low heat for an additional fifteen minutes. 5. Remove from the heat and cool. Spoon into a jam jar and seal. 6. Refrigerate. Jam will last for several weeks until opened. Recipe by Anna Gill
Serves: 3 or 4 3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 375.* 2. Spread the melted butter around the dish. 3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish.. 5. Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 6. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. Recipe by Anna Gill
Makes 5 to 6 cups 1 tablespoon good green olive oil 3 to 4 pounds ripe tomatoes, cored, halved (squeezed to extract excess seeds) then quartered, do not peel 1 tablespoon fine sea salt 6 to 10 fresh basil leaves, shredded 1 to 3 small fresh oregano leaves (restrain yourself, this is commonly overused) 2 large garlic cloves, finely minced or pressed 1. In a large, heavy-bottomed saucepan combine all the ingredients. Stirring regularly, cook over medium heat until the tomatoes have relaxed and given up their juices, about 15 to 20 minutes. 2. When cool enough to handle, run the sauce through a food mill or a blender and purée. Set aside. VARIATION: Add ½ cup minced sweet onions. Recipe by Anna Gill
Serves 4 for lunch Lemon-Chive Dressing: 2 tablespoons freshly squeezed lemon juice ½ teaspoon fine sea salt 1 cup light cream 1/3 cup minced chives Crab & Celeriac Salad: 6 ounces celeriac, peeled and trimmed into matchstick pieces 6 ounces fresh crabmeat. 8 1 inch thick slices of tomato 12 lightly steamed asparagus spears Fresh Romaine leaves 1. In a small jar, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives, and shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using. 2. Place 1 cup of the dressing in a large, shallow bowl. 3. Julienne the celeriac. This is a perfect use for a mandoline.. 4. Place the cut celeriac into the bowl with the dressing. Toss to evenly coat the celeriac. 5. At serving time, place a large fine-mesh sieve over a large bowl. Transfer the celeriac to the sieve and allow any excess dressing to drain off. Place the crabmeat in a small bowl and toss with just enough of the drained dressing to evenly coat the crabmeat. Add the celeriac to the crab and toss gently. 6. Arrange the Romaine, the asparagus and the tomatoes on four serving dishes. Mound of the dressed celeriac and crab on each of 4 salad plates. Place a mound of the crabmeat on top of the celeriac. Recipe by Anna Gill
Serves 6 to 8 12 oz. farro grain 4 cups cold water 2 teaspoons salt 5 or 6 medium ripe tomatoes, coarsely chopped and drained 1 cup jicama, diced ¼ cup parsley, finely shredded ½ cup chives, minced 2 tablespoons white wine vinegar ¼ cup good green olive oil Freshly ground pepper 1. Place farro, water and salt in a good sized sauce pot and place over high heat. Bring all to a boil. Reduce the heat to a steady simmer for 15 minutes, until the faro is tender but still al dente. 2. Drain the faro. Rinse it briefly under cool water. Drain again and set aside. 3. In a separate bowl, mix the olive oil, vinegar together well. 4. Add the remaining ingredients mixing well. 5. Add the cooled farro. Toss and serve. Recipe by Anna Gill
Serves: 4 for brunch or a light lunch 5 cups fresh spinach, thoroughly washed and coarsely chopped ¼ teaspoon salt ½ cup grated gruyere cheese ¼ teaspoon grated nutmeg 6 tablespoons heavy cream 4 eggs 2 thick English muffins, split and toasted 2 large ripe tomatoes, thickly sliced 1. Place the spinach in a large sauté pan with only the residual moisture from its washing and ¼ teaspoon salt. Cook over medium high heat, turning quickly, until wilted 2. Drain and set aside. 3. Place the grated cheese in a small saucepan over low heat. Add the nutmeg, the heavy cream and whisk until the cheese is melted well mixed. 4. Poach the eggs. If you are not comfortable with the swirling boiling water method, or feel that the demands of getting it all ready at the same time are challenging, use one of the many handy poachers. There are microwave poachers that work very well (just remember to stick a toothpick through the yolk before you cook in the microwave). 5. Place each toasted half muffin on a serving dish. Top each muffin with a dollop of spinach followed by a slice of tomato. Gently place an egg on each tomato. Drizzle the cheese sauce over the top of the egg and serve. Recipe by Anna Gill
Serves: 4 as a main course or 8 as an appetizer 4 small eggplants, unpeeled, ends trimmed 4 teaspoons good green olive oil 4 firm ripe tomatoes, sliced thickly 2-3 cups fresh tomato sauce 8 ounces fresh ricotta or goat cheese ½ cup of finely shredded fresh basil leaves Finishing salt 1. Preheat oven to 450 degrees. 2. Slice the eggplant into 2 inch thick slices. Sprinkle with salt and let drain on paper towels, top and bottom for about 15 minutes. Score both sides of each slice with a sharp knife, try not to cut through the slices. 3. Place the eggplant slices in a roasting pan with a rack and roast until golden brown, about 30 to 45 minutes, turning as necessary to brown both sides. 4. Warm the fresh tomato sauce. 5. Remove the roasting pan from the oven. Spoon the fresh ricotta onto each slice of the eggplant, pressing it into the scored surface. Return the roasting pan to the oven until the cheese melts or begins to bubble. 6. Remove the roasting pan from the oven again. Top each eggplant slice with a slice of fresh tomato. Spoon a dollop of warm tomato sauce over each stack of vegetables. Top with another small scoop of the fresh ricotta. Sprinkle lightly with finishing salt and a pinch of shredded basil and serve. Recipe by Lisa Fielding
Adapted from The Silver Palate. 1 C. Mayonnaise 1 C. Sour Cream Juice of ½ lemon 1 teaspoon Worcestershire 1 to 2 teaspoons Sriracha 1 generous C. crumbled Cato Corner Farm Black Ledge Bleu Sea Salt to taste 1. Mix all ingredients and allow to sit refrigerated for several hours in order for flavors to meld. 2. To serve, hollow out a half cabbage, serve the dip inside (or use a bowl) and pile vegetables around it. Serve on a flat glass “bowl” or in a basket. For the crudite, stay seasonal and use: Baby carrots Celery Broccoli and Cauliflower Florets Sliced cucumbers Radishes Sliced red bell peppers Steamed Fingerling potatoes (amazing in the dip and so much better than potato chips) Recipe by Anna Gill
Serves 4 2 cups cooked corn kernels (about 4-5 ears) 3 ripe, firm meaty tomatoes, diced 1 large jalapeño, deseeded and minced 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt 1. Combine all ingredients in a medium bowl and gently mix together. 2. Cover and let stand for 15 to 20 minutes to allow the flavors to meld. 3. Mix gently a second time and serve. Recipe by Anna Gill
Serves: 4 3 pounds red tomatoes, coarsely chopped Kosher salt 3/4 cup buttermilk Freshly ground pepper ½ pound yellow or purple cherry tomatoes, halved 2 tablespoons chopped basil 1 scallion, minced 1 tablespoon extra-virgin olive oil 1 teaspoon fresh lemon juice 1. Season the chopped tomatoes with 2 teaspoons of kosher salt and let stand at room temperature for about 1 hour. 2. In a blender, puree the tomatoes. Strain the puree through a coarse sieve set over a bowl. Discard the solids. 3. Stir in the buttermilk. Season the mix with salt and pepper and refrigerate until chilled, at least 30 minutes. 4. Add the scallions, oil and the basil to the tomato mixture. 5. Ladle the soup into shallow bowls. Garnish with the halved cherry tomatoes and serve. Recipe by Anna Gill
Serves: 4 to 5 8 large eggs ½ cup skim milk Salt & pepper to taste ½ cup chopped pork sausage, sautéed 2 medium tomatoes, diced 3 tablespoons melted butter ¼ cup ramp stalk & bulb, finely chopped ½ cup ramp greens, chopped ⅓ to ½ cup shredded gruyere cheese 1 -10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 350. 2. Spread the melted butter around the quiche dish or pie plate. 3. Add the tomatoes and the chopped ramp stalk and bulbs. Cook in the microwave on high for 3 to 3 minutes. 4. Add the sausage and set aside. 5. In a medium mixing bowl, combine eggs, milk, salt and pepper. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. 6. Add the egg mixture to the quiche dish or pie plate. 7. Bake for 10 to 15 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 8. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. Recipe by Anna Gill
Servings: 4, generously 1 tablespoon plus 1 teaspoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large leek, white and tender green part only, finely diced 1 celery rib, peeled and finely diced 1 garlic clove, minced 4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve 1 teaspoon finely grated lemon zest 1 tablespoon thyme leaves 1 tablespoon chopped flat-leaf parsley 1 cup corn kernels ½ cup bottled clam juice 1 cup white wine 3 tablespoons tomato paste ½ tablespoon Old Bay seasoning 24 to 28 large shrimp, shelled and deveined ½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds Salt and freshly ground pepper ½ lemon, thinly sliced Pea shoots or green micro-sprouts for garnish 4 servings of rice or 4 thick slices of grilled country bread 1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes. 2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes. 3. Add the sausage, cover and simmer until the sausage is heated through. 4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes. 5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread. |
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