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SCALLOPED GREEN TOMATOES
4 Tblspn olive oil or melted butter 1/3 C chopped onion
1 tspn minced garlic 1 tspn salt
1/2 tspn ground black pepper 1 tspn sugar
1 tspn dried thyme 1/4 tspn nutmeg
4 large green tomatoes cut into 1/2”pieces OR use tomatillos
3 slices bread cut into 1/2” cubes
(optional)1/4 C grated parmesan cheese mixed with 1/4 C bread crumbs
Toast bread cubes drizzled with oil or butter. Preheat oven to 375. Oil a 9x9 pan.
In bowl, combine tomatoes, onion, garlic, salt, pepper, sugar, thyme and nutmeg.
Toss well. Toss cubes with tomato mixture. Turn into baking pan.
Cover tightly with foil. Bake 40 minutes. Uncover.
Sprinkle with cheese/bread crumb mixture if desired. Bake 10 minutes more.
4 Tblspn olive oil or melted butter 1/3 C chopped onion
1 tspn minced garlic 1 tspn salt
1/2 tspn ground black pepper 1 tspn sugar
1 tspn dried thyme 1/4 tspn nutmeg
4 large green tomatoes cut into 1/2”pieces OR use tomatillos
3 slices bread cut into 1/2” cubes
(optional)1/4 C grated parmesan cheese mixed with 1/4 C bread crumbs
Toast bread cubes drizzled with oil or butter. Preheat oven to 375. Oil a 9x9 pan.
In bowl, combine tomatoes, onion, garlic, salt, pepper, sugar, thyme and nutmeg.
Toss well. Toss cubes with tomato mixture. Turn into baking pan.
Cover tightly with foil. Bake 40 minutes. Uncover.
Sprinkle with cheese/bread crumb mixture if desired. Bake 10 minutes more.
Sorrel Soup
Ingredients:
1/2 pound sorrel 2 tablespoons butter
6 cups water 1 cup milk
1/2 pound potatoes, peeled and quartered
2 tsp. salt 1 egg yolk
Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables (or use immersion blender). Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.
Ingredients:
1/2 pound sorrel 2 tablespoons butter
6 cups water 1 cup milk
1/2 pound potatoes, peeled and quartered
2 tsp. salt 1 egg yolk
Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables (or use immersion blender). Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.
Chilled green beans with vinaigrette
1 1/2 pounds fresh green beans cut into 2 inch lengths
1 C thinly sliced bell peppers, green, yellow, and/or red
Juice of 1 1/2 limes or lemons 2 cloves fresh garlic minced
1/2 C olive oil 1 T vinegar (red wine or cider)
1/2 t oregano or tarragon 1/2 t salt
1 T fresh dill chopped or 1 t dried black pepper
2 t Dijon mustard 1/2 C chopped fresh parsley
1/2 C kalamata or green olives chopped
Steam green beans until barely tender. Rinse in cold water and drain. Combine the dressing ingredients (everything except beans, peppers, and olives). Add beans and peppers and toss. Toss in olives. Refrigerate at least 2-3 hours.
1 1/2 pounds fresh green beans cut into 2 inch lengths
1 C thinly sliced bell peppers, green, yellow, and/or red
Juice of 1 1/2 limes or lemons 2 cloves fresh garlic minced
1/2 C olive oil 1 T vinegar (red wine or cider)
1/2 t oregano or tarragon 1/2 t salt
1 T fresh dill chopped or 1 t dried black pepper
2 t Dijon mustard 1/2 C chopped fresh parsley
1/2 C kalamata or green olives chopped
Steam green beans until barely tender. Rinse in cold water and drain. Combine the dressing ingredients (everything except beans, peppers, and olives). Add beans and peppers and toss. Toss in olives. Refrigerate at least 2-3 hours.