The Purloined Recipe

Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

This version is moist and refreshing. It has lots of juicy tomatoes and dressing, as well as lots of fresh green parsley and mint. Don’t worry if you don’t have exact quantities; as long as you remember to keep things in balance by cutting back the mint (and perhaps the onion), it won’t matter if you use a little less of the other ingredients. You may also make this a drier Tabbouleh by using a larger proportion of bulgur.

Serves 6

1 cup hot water
½ cup bulgur
3 cups chopped fresh parsley
2 tomatoes, seeded, finely diced (about 2 cups)
½-1 cup chopped fresh mint leaves
½ cup finely diced onion (about 1 medium onion)
2 large scallions, halved lengthwise, thinly sliced
2/3 cup freshly squeezed lemon juice (about 2 lemons) plus more to taste
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice

1. Combine the water and bulgur in a large bowl. Cover and set aside until the bulgur has completely absorbed the water, 30 minutes to 1 hour. (If after 1 hour the grains are plump and there is still water in the bowl, strain the bulgur and squeeze out any excess water.)
2. Stir the parsley, tomatoes, mint to taste, onions, and scallions into the plumped bulgur. Add the lemon juice, olive oil, salt, pepper, and allspice; toss until thoroughly combined. Add lemon juice to taste (this salad should be lemony but not unpleasantly tart).
3. Cover and let stand for 20 minutes to let the flavors develop. Serve at room temperature.

Recipes By Ingredient, The Recipes, mint, onions, parsley, salads, side dishes, tomatoes

4 servings, 2 cups each

Dressing:

1/4 c. tomato juice
2 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/3c. chopped green pepper
Coarse-ground black pepper
1 garlic clove, minced

Salad:

6 c. mixed salad greens
2 c. diced tomatoes
1 c. diced cucumber
½ c. thinly sliced basil
1/3c. crumbled Feta cheese
1/4 c. sliced green onions
15-oz. can cannellini or
other white beans, rinsed

Combine dressing ingredients with a whisk. Salad: combine greens and
remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

Recipes By Ingredient, The Recipes, basil, cucumbers, garlic, lettuce, onions, salad dressings, salads, tomatoes

From Molly Beverly

3 Tablespoons good quality olive oil
6 fat cloves garlic, coarsely chopped
3 pounds fresh, vine ripe tomatoes, coarsely chopped
black pepper, freshly ground
kosher salt to taste
Several basil leaves, finely cut

In a large skillet heat oil over medium heat. Add garlic and reduce heat. Gently simmer until lightly golden. (WATCH IT!) Add tomatoes, stir and turn fire to high.

Add salt and pepper and stir regularly, until tomatoes are well reduced and liquids are slightly thickened. (You are reducing the liquid, be careful not to burn.

When tomatoes start sticking, you are done.) Add basil. Stir. Taste. Adjust seasoning.

I served these tonight over cheddar mashed garden potatoes. Slice potatoes and boil in plenty of salted water until tender. Drain. Add a generous portion of grated cheese. Mash and allow cheese to melt.

Taste and add salt if necessary.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, potatoes, sauces, tomatoes

from Kate & Mike O’Connor-Masse, Chino Valley Farms

2 pints (1 ½ lbs) Romas, diced
1/3 cup chopped sweet red onion
2 large cloves garlic, minced
1/4 cup chopped fresh basil
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper, to your taste
Shredded mozzarella cheese (optional)

Sliced baguette or Italian bread, lightly toasted.

Combine Romas, onion, garlic, basil, oil, vinegar, salt and pepper.

Spoon tomato mixture onto toasted bread slices, or over mozzarella, if used. Mozzarella is optional, but it does prevent the topping from soaking the bread. Serve immediately.

Recipes By Ingredient, The Recipes, appetizers, basil, garlic, onions, tomatoes

2 tablespoons olive oil
1 medium onion, chopped
1 2-pound squash, peel, cubed\ - 6 Cups
1 14 1/2-oz can diced tomatoes, drained
2 tablespoons dry Sherry
2 1/2 C(or more) canned vegetable broth
2/3 cup nonfat milk
2 Tbs chopped fresh thyme or 2 tsp dried
Nonfat plain yogurt, Fresh thyme sprigs

Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup.

Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds.

Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes. Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer.

Season soup to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)

Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

Recipes By Ingredient, The Recipes, onions, soups, squash - winter, thyme, tomatoes

from Molly Beverly

6 servings

Hurray… summer squash. Official beginning of summer.

2 Tablespoons vegetable oil
2 pounds summer squash, diced
4 heaping Tablespoons finely chopped white onion
3/4 pound tomatoes, chopped (or substitute 1 cup canned, chopped tomatoes)
2 Serrano chiles, more or less to taste
3 cloves garlic, peeled and chopped
4 Tablespoons epazote leaves (optional)
4 Tablespoons Mexican queso fresco, crumbled or muenster or jack cheese grated
1 teaspoon salt (to taste)

Heat oil in a large skillet and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic in blender.

Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny. Adjust seasoning. Garnish with crumbled or grated cheese.

Recipes By Ingredient, The Recipes, chiles, entrees, garlic, onions, side dishes, squash - summer, tomatoes

from Danielle Adams

Filling:

1/2 small container of Ricotta Cheese
1/2 Medium Tomato - Chopped
Handful of Basil - Chopped
Little Bit of Diced Onion
Dash of Garlic Powder
Salt and Pepper to Taste

Batter:

Trader Joe’s or Other Buttermilk Baking Mix
1 Egg
1/2 Cup Water
Enough Veggie Oil to fill about 1/2 of a Medium Sized Skillet/Pan

Make the batter and allow to sit for a bit. Combine all ingredients for the filling.

Fill the Squash Blossoms with the filling, make sure to close the tops of the blossoms after by either pressing them down in to the filling a bit or gently twisting them a bit. Preheat your pan on med-Hi heat.

Dip the blossoms in to the batter and make sure your pan is hot enough. Gently place the blossoms into the pan and cook them until golden brown on each side. I usually turn down the heat to medium at this point.- they cook very rapidly and you should only need to turn them once. I add a little extra salt, pepper and red chili pepper flakes on them after frying too!

P.S. I am a total throw it together and see how it turns out cook… so please let me know if you have any questions about how I made these!!!!

Recipes By Ingredient, The Recipes, appetizers, basil, garlic, onions, side dishes, squash blossoms, tomatoes

Preparation time 40 min. chilling time 2 hrs. 308 calories

Serves 4

1 pound small potatoes, sliced 1/4 inch thick
½ pound whole green beans
1/3 cup lemon juice
2 tablespoons cooking oil
1 ½ teaspoons sugar
4 teaspoons brown mustard
3/4 teaspoon dried dillweed
Lettuce leaves
1 - 6 1/2 ounce can tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks
½ small red onion, thinly sliced and separated into rings
2 hard-cooked eggs, cut into wedges

1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just till tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
2. Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

Recipes By Ingredient, The Recipes, beans, dill, lettuce, onions, potatoes, salad dressings, salads, tomatoes

Red tomatoes, white potatoes, green olives and capers.

Serves 4-5

1 1/2 pounds red or white potatoes, all about the same size
2 large ripe tomatoes (select firm ones that will not fall apart when cut)
1/4 cup finely chopped red onion
1/2 cup pitted green olives, coarsely chopped
2 Tablespoons capers
1 large clove garlic, finely minced
1/4 cup olive oil
1/4 cup wine vinegar
Salt and pepper to taste

Boil potatoes in simmering water until just tender for 20-30 minutes depending upon the size of the potatoes. Drain and allow to cool.

Peel, and cut into 1-inch pieces. Core tomatoes and cut into 1-inch chunks.

In a large bowl combine potatoes, tomatoes, onion, olives, capers and garlic.

Add olive oil, vinegar, salt and pepper and toss to mix. Serve chilled or at room temperature. Keeps refrigerated up to 5 days.

Recipes By Ingredient, The Recipes, garlic, onions, potatoes, salads, tomatoes

2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

Recipes By Ingredient, The Recipes, chiles, corn, entrees, onions, peppers, potatoes, sauces, side dishes, tomatoes