Vegetarian Curry Dishes

Mattar Paneer, or Homemade Cheese & Pea Curry

 The recipes given here have been used by Carol a lot, ever since our stay in New Delhi, where we discovered that vegetarian dishes can be exotic and full of flavor.  First is her Mattar Paneer:

Serves about 4-5 people

Cheese

2 quarts whole milk

½ cup unflavored yoghurt

2 tablespoons fresh strained lemon juice

Peas

5 tablespoons ghee (substitute Canola Oil)

2 tablespoons scraped, finely chopped fresh ginger root

1 tablespoon finely chopped garlic

1 cup finely chopped onions

1 teaspoon salt

1 teaspoon turmeric

¼ teaspoon ground hot red pepper

1 teaspoon ground coriander

1 tablespoon garam masala (can buy at grocer)

2 cups finely chopped fresh tomatoes ( can use half a can of tomato paste, diluted with some of whey from the cheese)

1 ½ cups fresh green peas (1 ½ pounds unshelled) or 1 ten-ounce package of defrosted frozen peas

1 teaspoon sugar

3 tablespoons finely chopped fresh coriander (cilantro)

 

Prepare cheese as follows: in a heavy 3-4 quart saucepan, bring the milk to a boil over high heat. As soon as the foam begins to rise, remove the pan from the heat and gently but thoroughly stir in the yoghurt and lemon juice. The curds will begin to solidify immediately and separate from the liquid whey. Continue to cook on alow heat until the whey has separated from the milk solids.

Pour the entire contents of the pan into a large sieve set over a bowl and lined with double thickness of cheese cloth. Let the curds drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the curds and wring it vigorously to squeeze out all the excess liquid.  Reserve 1 cup of the whey in the bowl and discard the rest.

Place the cheese, still wrapped in cheesecloth, on top of a cutting board and set another board or large flat-bottomed skillet on top of it. Weight the top with canned foods, flatirons, heavy pots, or the like., weighing in all about 15 pounds, and let it rest in this fashion at room temperature for 6 to 8 hours, or until the cheese is firm and compact. Unwrap the cheese and cut it into ½ inch cubes, cover with wax paper or plastic wrap, and refrigerate until ready to use (there should be about  1 to 1 ½ cups of cheese cubes.)

To prepare the cheese and peas, heat the ghee (Canola oil) in a heavy, 10-12-inch skillet until a drop of water flicked into it splatters instantly. Add the cheese cubes and fry them for 4-5 minutes, turning the cubes about gently but constantly with a slotted spoon until they are golden brown on all sides. As they brown, transfer the cubes of cheese to a plate.

Add the ginger and garlic to the ghee (Canola oil) remaining in the skillet and, stirring constantly, fry for about 30 seconds. Add the onions and salt and, stirring occasionally, continue to fry for about 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

Stir in ¼ cup of the reserved whey, then add the turmeric, red pepper, ground coriander and garam masala. When they are well blended, stir in the remaining ¾ cup of whey and the tomatoes, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 10 minutes, stirring occasionally. Add the peas and taste for seasoning. If the gravy has too acid a flavor add up to 1 teaspoon of sugar.

Remove the cover and, stirring occasionally, cook for 3 minutes. Then add the cheese cubes and 1 tablespoon of the fresh coriander, cover the skillet tightly, and simmer over low heat for 10 to 20 minutes, or longer if you are using fresh peas and they are not yet tender.

To serve, transfer the entire contents of the pan to a heated bowl or deep platter, and garnish the top with the remaining 2 tablespoons of chopped fresh coriander.

Next up is a recipe for vegatable cutlets:

VEGETABLE CUTLET

Ingredients­­

Medium sized potatoes – 4

Fresh or frozen peas – 1 cup

Fresh green string beans – 1 cup (finely chopped)

Fresh carrots – 1 cup (finely chopped)

One large onion – (finely chopped)

Coriander leaves – 1 bunch (finely chopped)

Ginger – 1 teaspoon (finely chopped)*

Garlic – 1 teaspoon (finely chopped)*

Green chilies – 2 (finely chopped)**

Turmeric powder – ½ teaspoon

Garam masala – 1 teaspoon

Salt – 1 teaspoon

Corn or vegetable oil

Egg whites –2

Plain bread crumbs – 1 cup

 

1.                  Boil potatoes until well done.  Remove skin and mash well.  Set aside.

2.                  Cook peas, beans and carrots in one cup of water.  When water has completely evaporated, remove from stove and set aside.

3.                  Heat a heavy bottomed skillet.  Add 3 tablespoons of oil.  Add the chopped onions.  On low heat, stir-fry the onions for about 2 minutes or until transparent.   Add green chilies and stir-fry for one minute.

4.                  Add ginger, garlic, coriander leaves, turmeric powder, and garam masala.  Stir-fry for about two minutes on low heat.

5.                  Add the mashed potatoes, carrots, peas, beans, and salt.  Mix well.  Remove from stove.

6.                  When the mixture has cooled, pinch off portions to make small golf sized balls.  Flatten the balls with the palm of your hand.

7.                  Beat egg whites.  Dip each flattened cutlet slightly in the egg white and then coat it with breadcrumbs.

8.                  Heat about half cup oil in a frying pan.  When the oil is hot, place the cutlets on the pan.  Fry each side until well browned.  (You may also deep-fry the cutlets.)

9.                  Drain on paper towel and serve warm as an appetizer (with ketchup or chili sauce) or as a main course with Indian breads or rice.

 

*You may substitute these two ingredients with one teaspoon each of ginger and garlic paste.

** If you like it spicy, you may add more green chilies.

 Finally, we have a recipe involving potatoes and cauliflower. Another amazing taste sensation.

 

Aloo Gobhi

In this Punjabi recipe, cauliflower and potatoes are cooked in oil laced with cumin and turmeric until smoky and golden yellow,  Aloo Gobhi is traditionally a mild dish, and a favorite of Indian children. It is one of the first dishes offered to an Indian child to acclimatize his or her palate to spices. The addition of bread, a rice pilaf, and a sweet, fruity chutney makes Aloo Gobhi into a complete meal.

1 head cauliflower, 1 1/2 -2 lb

2 TBL vegetable oil

1 tsp cumin seeds

3 boiling potatoes, peeled and cut into 1-inch pieces

2-4 TBL peeled and finely shredded ginger

2 tsp minced garlic

1/4 tsp ground turmeric

1/2 tsp cayenne pepper

1 1/2 tsp salt, or to taste

3/4 cup water

1/4 cup finely chopped fresh cilantro

1/2 tsp garam masala, or cumin seeds, roasted and ground.

 

Separate the cauliflower florets and cut them into 1 1/2-inch pieces. Peel the stem and cut crosswise into slices 1/8 inch thick. Chop the leaves if any and add to the cauliflower.

 

In a large saucepan over medium-high heat, warm the oil. When hot, add the cumin and fry until it turns several shades darker, about 30 seconds. Add the potatoes and stir-fry until they are lightly crisped, about 5 minutes. Add the ginger, garlic, turmeric, and cayenne pepper, and mix well.

 

Add the caulifower, salt, and water and mix well. Reduce the heat to low, cover, and cook until the cauliflower is very soft, about 7 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess moisture evaporates, about 5 minutes. Check and correct the seasonings. Sprinkle with cilantro and garam masala, or cumin and serve.

 

Blackberries

Another recipe just arrived from David Goforth. David is becoming a "frequent supplier". Thanks David. David provides here a recipe for preparing blackberries.

The blackberries are grown by Steve and Karen French. Here is a recipe from Karen.

One small package of jello (Raspberry or Blackberry fusion)
1 ½ cup sugar
3 Tablespoon corn starch
2 cups warm water.

Mix dry ingredients together in a sauce pan and add the 2 cups warm water. Bring to a boil, stirring constantly, then cook for 5 minutes. Remove from heat and cool. Fold in 1 quart rinsed and drained fresh blackberries. Place in a pre baked shell. Top with whipped cream or cool whip.

Muscadine Pudding & Pie

Baking with Muscadines

These heritage recipes come to us courtesy of David Goforth. David says:

"It is possible to cook pies or puddings with muscadine grapes. Grape Hull pudding is a more common traditional recipe.
Growing up, Mom would allow each child to request the dessert of their choice on their birthday. I had a difficult choice between persimmon pudding and grape hull pudding but I remember a few years I chose grape hull pudding. Muscadine Grape Hull Pudding (This was taught by my great grandma Rosa Kelly to my grandmother Stella Kelly Poole, born 1915 in Montgomery County, NC. Stella was the first one to record the recipe in writing. Her recipe was 3 times larger than this. I reduced the amounts because I doubt you have a husband and 9 kids, all of them farming and some working in the sawmill.)"

Muscadine Pudding

2 cups muscadine grape hulls (Use your thumbs to press grapes in a pan to separate pulp and hulls)
1 ½ cup sugar
2 tablespoons butter

Beat these together and then add:

1½ cup milk
¾ cup self-rising flour
2 eggs

Mix and bake at 375 degrees until done. Normally takes about 1 hour in a glass dish. The pudding will be solid and the crust will be brown.

　

Muscadine Pie

Most people familiar with local cuisine will rate the muscadine pie as the second best kind. Damson pie is considered the best. Muscadine pie is not a simple process, so many cooks don't go to the trouble of cooking them each year.

Muscadine pie (Adapted from a traditional southern recipe) Pie Crust

1 quart ripe muscadines
1 tablespoon lemon juice
1/4 cup all-purpose flour
1 1/2 cups sugar
1 tablespoon butter cut in small pieces

Press muscadines in a pan to separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, and then add lemon juice, flour, and sugar. Put fruit mixture in prepared crust. Bake at 375 until done.

It is possible to make a pie filling by thickening the cooked muscadine hulls with corn starch, but you may want to start with a few more grapes if you use that technique. With a corn starch filling, you can separate the seeds from the pulp (one method is to use a blender set very low) and add the seedless pulp to the hulls after they have cooked tender.

Skillet Chicken with Cranberries & Apples

Skillet Chicken with Cranberries & Apples

Amy Foster of Gilcrest Farms (Davidson Market) has contributed her version of an Eating Well recipe to prepare one of their fabulous chickens for a sumptuous dinner repast.

Celebrate the flavors of Fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.

1 LB Gilcrest chicken tenders, trimmed and cut in half on the diagonal

¾ TSP dried thyme, divided

2/4 TSP salt, divided

¼ TSP freshly ground pepper

2 TBL canola oil, divided

2 crisp red apples—Braeburn, Fuji, or Gala, thinly sliced

1 large red onion, quartered and sliced

¾ cup apple cider, or apple juice, divided

1 cup cranberries, fresh or frozen (thawed)

1 TBL all purpose flour

Prepare:

1.       Sprinkle both sides of chicken tenders with ¼ TSP each thyme, salt and pepper. Heat 1 TBL oil in a large skillet over medium-high heat. Reduce heat to medium, and add chicken. Cook, stirring until lightly browned on all sides, 3-4 minutes total. Transfer to clean plate.

2.       Add the remaining 1 TBL oil to the pan. Add apples, onion, 2 TBL cider (or juice) and remaining ½ TSP each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring for 1 minute. Return the chicken to the pan and pour in the remaining cider. Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.

Serves 4.

Bok Choi & Kale

While shopping at the Barbee Farms stand at Davidson this morning, they had a master chef preparing dishes made with the fresh vegetables. What we tasted was simply wonderful, loaded with flavor and all interesting. It shows what one can do with vegetables when taste remains important and the chef knows what he/she is doing.  This was the same chef the Barbees used for their tasting at their Farm Tour recently.

Bok Choi Slaw

1 head bok choi

¼ cup agave nectar

¼ cup apple cider vinegar

2 TBL soy sauce

¾ cup canola oil

2 TBL sesame seeds

1 cup slivered almonds

Optional: scallion or green onion

Chop the bok choi. Combine the agave nectar, vinegar, and soy sauce. Lightly stream in the canola oil. Lightly toast the sesame seeds and almonds. Combine all ingredients.

Smothered Kale & Mushrooms

2 TBL extra virgin olive oil

2 TBL butter, cut into small pieces

4 cloves garlic, chopped

24 small cremini mushrooms, wiped clean and halved

¼ cup Marsala wine (white or red balsamic vinegar can also be used)

Salt and pepper

Optional: pinch of red pepper flakes

Heat a medium skillet with extra virgin olive oil and butter over medium to medium high heat. When hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7-8 minutes, stirring once, then toss the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1-2 minutes, until wilted; then deglaze the pan with Marsala and season the mixture with salt and pepper to taste. A sprinkle of Pecorini Romano for garnish may also be used.

Fresh Ginger Cooking

Alan and Barbara Hall of Mother's Earth Farm, participating farmers at the Lomax Incubator Farm, provided a few wonderful recipes for cooking with their fresh ginger. Ginger makes so many dishes taste wonderful, and fresh ginger make an amazing difference over the dried stuff available in many food markets. Baby ginger, which the Hall family sells at the Davidson Market, has a sweet ginger flavor, with no bitterness and mild "heat". No peeling is necessary, so there is no waste. Ginger tops, sold with the ginger, can be sliced and dried, or frozen and used in recipes where a mild ginger taste is preferred.
The kale recipe below was modified slightly by Carol Schmidt, by adding some fresh garlic.

Kale With Fresh Ginger

1 bunch kale, cut into bite-sized pieces

2 TBSP fresh ginger, sliced thinly (leave whole when slicing so they are round and beautiful in the dish when finished)

2 TBSP soy sauce

2 TBSP diced fresh garlic

Olive oil for cooking

Sauté kale in olive oil until just bright green (the pan will be relatively hot). Add ginger and garlic, and cook one more minute, stirring kale, ginger and garlic together. Add soy sauce to deglaze the pan and stir vigorously to coat the kale, ginger and garlic with soy sauce,  about 30 seconds. Serve hot. Can be served over fish, grilled chicken, brown rice, or as a vegetable side dish. 

Spicy Mango Sauce

1 mango, ripe, cut into small chunks

2-3 oz fresh baby ginger, finely minced

1 stalk lemongrass, cut into 3-4 inch long pieces

1/4 cup orange juice

1 chili pepper, thinly sliced, seeds included if extra spiciness desired

Pinch of salt

Pinch of garlic powder

1 TSP honey

Place all ingredients in a sauce pan. Simmer until thick. Remove lemongrass stalks. Serve hot. Serve with tuna steaks, pork, grilled chicken, or any strong fish. Serve over grains or rice.

Ginger Lemonade

6 cups of water, divided

1 ¼ cups sugar

¼ cup grated fresh ginger

1 ¼ cups fresh lemon juice

Lemon slices (optional)

Combine 1 cup water, sugar and ginger in a small saucepan; bring to a boil and cook 1 minute, or until sugar dissolves, stirring occasionally. Remove from heat; cool. Strain ginger mixture (if you do not want the pulp) into a pitcher. Add 5 cups of water and juice and stir well. Serve over ice and garnish with lemon slices. Serves 8. 

Ginger Chai

Black tea

Cardamom seeds; 2 seeds per cup

Fresh ginger; 1 TSP per cup

Cinnamon (sticks or powder); 1 TSP per cup

Measure milk according to number of cups, and pour into saucepan. Heat milk until a soft boil; add spices and tea; simmer 5 to 10 minutes. When using cardamom seeds, split open before adding. Strain and serve.

Sweet and Sour Red cabbage

Carol’s Sweet and Sour Red  Cabbage

Ingredients:

1 head of red cabbage, shredded

1 cup of water

1/2 cup of red wine vinegar

3/4 cup of brown sugar

salt and pepper to taste.

Method:

In a large pot, put in shredded red cabbage and remaining ingredients; stir to mix.  Turn on a low heat, just enough to simmer and cook for a couple of hours, stirring occasionally and taste for tartness. Add either vinegar or brown sugar if needed, depending on how sweet/sour a taste  you want. Sweet/sour taste will develop after cabbage has cooked down somewhat.

Pork With Noodles

Pork & Noodles

Carol’s Spicy Pork with pasta

Ingredients:

(to serve two people)

1/2 pound of unseasoned ground pork shoulder or pork tenderloin 

1 teaspoon of peanut oil or sesame oil

2 cloves of garlic, minced

1 inch piece of ginger root, minced

2 teaspoons of Chinese chili and garlic paste( easily found in the Oriental part of the super market)

2 tablespoon of Hoisin sauce( also in super market)

2 tablespoon of dry sherry

2 tablespoon of soy sauce

1 cup of chicken broth

1 bunch of green onions, sliced thinly, including a little of the green part of the onion as well

1/2 pound of broccoli, cut into small pieces, cooked but still crisp.
Pasta for two people

Method:

In a wok, heat the oil a little, add the ground pork, and cook until all pinkness is gone from the meat.  Make a hole in the middle of the meat, add the garlic and ginger, and stir to mix; then mix into the meat mixture. Add the remainder of the ingredients and stir to combine.  Meanwhile, bring to boil water to cook the pasta.  When cooked, drain and add to the meat mixture and mix until blended. Simmer for about ½ an hour or until most of the liquid has been absorbed.  Add the sliced green onions and mix. Serve, putting the broccoli pieces around the edges of each dish.

Sour Meat

Sour Meat

Grandma Schmidt's family recipe for Sour Meat

Ingredients:

1 pound of thinly sliced top round steak

2 large onions, sliced

1 pint container of sour cream

1/2 pound of butter

salt and pepper to taste

1 tablespoon of cornstarch

1 sour cream container of water

Method:

Melt half the butter in a fry pan and add slices of the round steak to fit in the fry pan; brown well without burning; adjust flame as necessary. Remove browned pieces to a dish and continue with remainder of the meat slices until all has been browned. Add additional butter if needed for the browning. Add remaining butter if needed and put in the onions, stirring frequently. Cook until a medium brown color without burning the onions.

This may take about 1/2 hour or so.  This browning of the onions is the most important part of the cooking process to achieve the brown gravy and the taste.  When the onions are sufficiently browned; turn the heat lower and empty half the container of sour cream into the onion mixture and stir to mix.  To the remaining sour cream, add the cornstarch to mix until it is smooth. Add the remaining sour cream and stir to mix. 

Fill the sour cream container with water and stir to mix in any remaining sour cream and slowly add to the onion mixture until smooth and slightly thickened.  Return the meat with any collected juices to the fry pan and mix together.  Add salt and pepper to taste and stir again.  It is better to have the mixture at a low heat for at least another half hour to develop the flavor before serving.  Making it early in the day and keeping warm is best for flavor. Serve with sweet and sour red cabbage, noodles, and corn.  Rye bread may be served as well.

Additions

We have added a number of recipes supplied by Sheila Greene. Thank you Sheila. This addition causes me to rethink how this blog will be organized. Normally, blogs are simply organized chronologically. But we have labels as an added potential organizing device. Since people may look for recipes by type of food, I now plan to add recipes by category. Thus Sheila's veggie recipes may be supplemented by veggie recipes supplied by another farmer. I accept any suggestions that might make this foodie blog more user friendly.

Fried Peppers

Ingredients:

1 large onion, diced

5-6 cloves garlic, peeled and sliced thinly

2 TBL olive oil

1 LB frying peppers, seeded and sliced into thin strips

1 small hot pepper (cherry bombs are great) seeded and diced (wear gloves)

Directions

Heat olive oil in heavy frying pan. Add garlic and stir 1 minute. Add onions and peppers and cook over medium heat until softened, about five minutes. Cover pan and turn heat to low and cook 30 minutes, so that peppers get silky soft and absorb maximum onion-garlic flavor. Season lightly with salt and pepper.

Makes two cups. 

Rosemary & Garlic-Roasted Potatoes

Ingredients:

Cooking Spray

2 TBL olive oil

2 TBL finely minced garlic

2 TBL freshly minced rosemary

Salt & Pepper

1 to 1 ½ lbs of Irish potatoes, scrubbed and cut into relatively uniform chunks

Directions:

Preheat Oven to 350 degrees F

Spray a glass baking dish with cooking spray. Place the olive oil, garlic rosemary and salt and pepper, to taste, in a large resealable plastic bag. Add the potatoes, seal and toss to coat evenly. Pour into the prepared baking dish. Roast the potatoes for about 330-40 minutes until crisp on the outside and tender on the inside.

Mixed Vegetable Stir Fry

Ingredients

2 ½ TBL vegetable oil

10 – 12 large mushrooms, sliced

1 medium onion, sliced into rings

1 medium zucchini, thinly sliced

½ TSP freshly salt (optional)

¼ TSP freshly ground black pepper

Directions:

Heat oil in a large skillet or mwok. Add other ingredients, siry-fry overe high heat about five minutes, or until zucchini is crip-tender.

Serves two

Squash Skillet

Ingredients:

1 medium onion, sliced and separated into rings

½ cup chopped bell pepper, any variety

2 TBL butter of margarine, melted

1 TBL sugar

1 TSP all-purpose flour

½ TSP salt

¼ TSP freshly ground pepper

1/8 TSP garlic powder

2 medium squash, any variety

3 medium tomatoes, quartered

Directions:

Sauté onion and bell peppers in butter in a large skillet until tender. Stir in sugar, salt, pepper, and garlic powder. Add squash; cook over medium heat 4 minutes; add tomatoes, and cook until squash is crisp-tender.

Serves 6

Grilled Squash

Wash squash and wipe dry. Halve lengthwise or slice crosswise 1 inch and skewer, leaving 1/8-inch between pieces. Lay slices or skewered squash on grill grate. Baste squash with herbed olive oil. Grill for 8-10 minutes. To make the herbed olive oil, combine ½ cup extra virgin olive oil, 2 TSP fresh parsley, and ½ TSP fresh dried thyme.  Apply to squash with basting brush.

Another approach:

Cut squash or zucchini  lengthwise twice. Place cut squash in aluminum foil and drizzle zesty Italian dressing over the squash, and seal foil. Cook on grill 10-20 minutes.

Okra  & Tomato Stew

Okra and tomatoes are an ideal combination, as the tomato acidity offsets the texture of the okra.

Ingredients:

1 lb okra

1 lb tomatoes

1 clove garlic

A small hot red pepper (optional)

2 TBL butter

1 TBL vegetable oil

1 cup chopped onions

½ cup chopped celery (optional)

Salt and freshly ground pepper

Directions:

Clean and trim okra; cut into ½-inch pieces. Peel, seed and chop tomatoes. Finely mince garlic and chili pepper. Heat butter and oil in a sauté pan. SAtir in the okra, onions and celery; sauté until lightly browned, about 10 minutes. Add gfarlic, tomatoes, and chili pepper; sauté 3-4 minutes longer. Reduce heat and simmer for 10-15 minutes or until okra is tender. Season to taste and serve.

Serves 4-6

Alternate:

Cook bacon in fat instead of butter, top dish with crumbled bacon;

As a main course, add ½ inch cubes of sautéed cooked ham. Serve with rice;

Use other vegetables, such as thin rounds of carrots, corn, lima beans, or small green peas.

Swiss Chard

Wash the Chard, cut it up, dice an onion, sauté’ the Chard and onion in a pan until the green part is dark green and the stem is tender. Salt to taste. Suggest using olive oil or canola oil.

Capponata & Herbed Tomatoes

Capponata Salad

Ingredients:

1 egg plant, diced small

½ red pepper, diced small

½ yellow pepper, diced small

½ green pepper, diced small

1 onion, diced small

2 tomatoes concasse

2 TBL tomato paste

1 TBL chopped garlic

4 TBL olive oil

1 TBL sugar

3 TBL balsamic vinegar

4 TBL chopped fresh basil

Directions:

Sautee first 9 ingredients

Add remaining three ingredients

Season with salt and pepper

Serve hot or cold.

Herbed Tomatoes

Ingredients:

4 medium tomatoes, sliced

¼ cup vegetable oil

1 ½ TBL lemon juice

½ TSP salt

½ TSP dried whole oregano

1/8 TSP black pepper

1 small garlic clove, minced

Directions:

Place tomatoes in a shallow dish. Combine remaining ingredients; stir well, and pour over tomatoes. Cover and chill several hours, stirring once or twice.

Serves 6

Sunflower Seed Pesto

Sunflower Seed Basil Pesto

Ingredients:

2 cups fresh basil leaves, lightly packed

3 cloves garlic minced

½ cup sunflower seeds (roasted & shelled)

½ Tsp salt or to taste

½ to 1 tsp lemon juice or to taste (to prevent browning of the pesto)

¼ cup olive oil

Directions:

Add all ingredients, except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrape sides and pulse until well-blended.

Taste and modify seasonings to taste. Use immediately, or store in a covered dish in refrigerator for up to 24 hours.

Makes about one cup.

The pesto can be used on pasta, pizza, or on a warm, crusty baguette with fresh mozzarella and sliced heirloom tomatoes.

Tomato Veggie Salad

This salad recipe comes to us from Lisa Wacheldorf, the manager of the Piedmont Farmers' Market. Lisa suggests "eyeballing" measurements, since she rarely employs precise ingredient measurements.

 

Slice cucumbers and coarsely chop heirloom tomatoes.

Sprinkle with sea salt in a lidded bowl.

Shake hard and put bowl in refrigerator to sweat-1/2 hour if you’re hungry but an hour is better.

Next:

Add chopped onions (preferably green) and peppers.

This salad is intended to be flexible, so add a few other veggies as the supply and the spirit moves you--squash, celery, green beans, corn, even canned kidney beans.

Cut up some fresh basil of course.

Add red wine vinegar and a little tomato juice or water if your tomatoes weren’t juicy enough.

 

Put the completed salad mix back into the refrigerator for 1/2 hour to an hour, so they can mix and mingle.

 

Serve with dinner as a side dish.

 

Alternatively, this "salad" can be used as a main addition to a pasta dish by straining the veggies from the remaining liquid and then tossing the veggies in with cooked pasta.

The remaining juice can be used as a marinade.

Greek Pasta Sauce with Egg Plant

David Goforth adds here a recipe from one of his regular customers:

Greek Pasta Sauce

1 chopped onion

Diced eggplant (great addition, but not part of original recipe)

Garlic to taste

Olive oil

Sauté above ingredients in large frying pan

Add

4 large tomatoes diced (or more)

Sliced or diced black olives

Cook until tomato liquid is reduced

Then Add

5-6 oz. crumbled feta cheese (and ¼-to ½ cup parmesan cheese)

¼ cup pesto ( If not pesto, flavor with dried or fresh basil)

Sprinkle with shredded parmesan if desired

Serve over your favorite pasta

Goforth Egg Plant

A note from David Goforth:

"I am getting a lot of questions about how to cook a white eggplant. The answer is the same as a black eggplant. In fact once you peel it, the only way to tell the difference is that the white eggplant tastes better. When I cook eggplants, I generally dice them very small (1/4 inch or so) and fry then in olive oil. I sometimes add a little balsamic vinegar once they start turning brown. Then I add diced tomatoes which hold the dish together. Finally, I generally add cheese. The cheese is optional. Parmesan cheese does great but I have used others. "

We Begin

With this blog, we have invited the farm families of the Piedmont Farmers Market to contribute some of their favorite recipes, cooking hints, and cooking methods for many of the fine food they supply through their hard work to we the buyers. This posting is but a gentle introduction to what we hope will be some insights into just downright good food, well prepared by the folks who really know fine food. We await our farm family input.