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Whole Wheat and Oatmeal Pancakes

I make these on a regular basis, because my kids like pancakes, and I like to make them- especially when I can make them healthy! So, try th...

Saturday, May 29, 2010

and the Tomato/Herb Favs!

These recipes are the reason I plant a garden!!!
GAZPACHO- from Salt Lake City Junior league cookbook & Malissa Arnold
4 cups Clamato juice (it's by the v-8 or with drink mixes with a blue label)
1/2 cup onion, chopped
1/3 cup olive oil

1/3 cup red wine vinegar
1/4 cup green pepper, chopped
3 tblsps parsley, minced
2 cloves (more!!!) garlic minced
1/4 teaspoon Tabasco sauce
salt and pepper to taste

According to the recipe you are supposed to combine the above ingredients, refrigerate for 6 hours or overnight and then proceed to the next list of ingredients- but honestly, I have made this in a hurry and it's been just fine and yummy! On to the "guts":

8 tomatoes, chopped
2 cucumbers, chopped
2 avocados, cubed
We have many ways we serve it. Always serve it cold, but don't freeze it because that's just gross. Some actually puree it, but again, I think that's gross. We like to eat it as a really chunky, dressing-y salad soup...
We used to do just shredded parmesan cheese, but then it snowballed into cheese, pine nuts and croutons.


BRUSCHETTA

Fresh mozzarella cheese (the "wet kind"- usually in Balls or a loaf)

Tomatoes

Fresh basil

Olive oil (extra virgin, with the flavor, tastes the best)

Salt and pepper to taste

You can prepare and serve this several different ways- you can dice all ingredients to make a kind of “salsa” / dip with cheese in it, or you can slice the tomatoes and cheese, and prepare your olive oil with the basil, salt and pepper and pour it over your finished product. You can use Italian bread slices as your “base” or some kind of cracker.


PESTO

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, peeled

Salt and pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste. Good as a dip or tossed with pasta. Makes 1 Cup.


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