Recipes – Page 4

Great Tomato Recipe Contest 2011 – Winning Recipes

October 17, 2011 By HLFM

Great Tomato Recipe Contest 2011 – Winning Recipes

1st Place Grand Prize: Gerald Cowan’s Tomato, Lettuce, Bacon (Reverse BLT) Sandwich on Homemade Sun-dried Tomato Herb Bread, served with Homemade Sun-dried Tomato Mayonnaise

Bread – 3 cups bread flour, 1 ¼ t. salt, ¼ t. dry yeast, 1 1/3 cup cool water, ½ cup sun-dried tomatoes, 2 small sprigs rosemary, 3 small sprigs oregano, 2 small sprigs basil, 2 sage leaves. Recipe is rather involved. See Jim Lahey’s No-knead Method online.

Slow-Roasted Heirloom Tomato Gratin

August 15, 2011 By HLFM

This recipe is from Susie Middleton’s Fast, Fresh & Green, Chronicle Books. Susie appeared at the market on July 23, signed her book, and talked about her dedication to using fresh local ingredients, much of which she grows herself. If you want to follow her excellent blog, go to sixburnersue.

Ingredients:

3 tbsp plus ½ tsp extra-virgin olive oil
2 ½ lb large, ripe heirloom beefsteak tomatoes
¾ tsp kosher salt
1 tsp sugar
3 to 4 garlic

Jeweled Beet Salad

June 22, 2011 By HLFM

Ingredients:

4 medium-size beets with greens
¼ cup rice vinegar, plus more to taste
2 tblsp. chopped fresh chives
2 tblsp. chopped fresh mint
1 tblsp. fresh orange juice
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
4 ounces soft fresh goat cheese, crumbled

Directions:

Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into ¼-inch pieces and the leaves into ¼-inch ribbons. Peel the roots and grate with a

Pasta with Asparagus, Sugar Snap Peas, and Parmesan Cheese

June 2, 2011 By HLFM

Ingredients:
• 1 lb. Asparagus, cut into ½ inch lengths
• 8 ounces sugar snap or snow peas, tips snapped off
• 8 ounces bow-tie pasta
• 3 tbsp. olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper

Directions:

Bring a large pot of water to boil. Add the asparagus and cook over high heat for 2 minutes. Add the peas and cook for 2 minutes more, until the vegetables are all done and still bright green.

Sautéed Spinach with Garlic and Pine Nut

May 21, 2011 By HLFM

From Serving Up the Harvest by Andrea Chesman

Ingredients:

3 tbsp. extra-virgin olive oil
1 garlic clove, minced
¼ cup pine nuts
1½-2 pounds spinach, tough stems removed and large leaves chopped
salt and freshly ground black pepper

Directions:

Heat the oil over medium-high heat in a large wok or Dutch oven. Add the garlic and pine nuts and sauté until the garlic begins to smell fragrant and color, about 1 minute.
Add the spinach, cover, and cook, stirring occasionally,