Archive for the ‘Tomatoes’ Category

Winner of Crampton’s First Annual Chili Cook Off! Sarawak Chorizo Chili

Chili

3 MB tomatoes

2 sweet potatoes. diced
1 MB jalapeno, de-seeded
3 MB garlic cloves
1 MB red pepper, de-seeded
2 16oz cans black beans, drained and rinsed
1 tbsp olive oil
1 MB chorizo sausage, sliced
1 MB cooking onion, diced
1/2 tbsp cumin
1 tsp paprika
1 tsp Sarawak white pepper
1 tsp cinnamon
1.5 cups chicken stock
1 cup MB Fred corn
2 tbsp tomato paste
1 tbsp corn starch
Pinch of salt & pepper
Topping
1 avocado
Juice of 1 lime
1 tsp cumin
Salt & Pepper
Garnish
Green onions, chopped
Goat cheese, crumbled
Directions
1. Roast tomatoes, sweet potatoes, peppers and garlic at 350 degrees for 40 minutes
2. Blend tomatoes, peppers and garlic in a food processor
3. Fry chorizo slices in non-stick pan with olive oil
4. Add onions to pan and saute for 2 minutes
5. Stir in tomato mixture, stir for 2 minutes
6. Add all ingredients to pan except chorizo and bring to a boil for 3-5 minutes
7. Turn down to simmer, add chorizo, simmer for 40 minutes
Topping Directions
1. Mash avocado
2. Add other ingredients, taste-testing often!
Serve hot, garnish with avocado mixture, green onion and goat cheese.
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Cherry Tomato & Garlic Summer Pasta

Ingredients:

  1. 4 cups cherry tomatoes, cut in half
  2. 12 garlic cloves
  3. 1/4 cup extra virgin olive oil
  4. 1 tablespoon basil, roughly chopped
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon chill flakes
  7. 1/4 teaspoon fresh ground pepper
  8. 1 lb pasta (we love Nature’s Farm Wild Garlic Linguine)
  9. 1/4 cup flat leaf parsley, chopped
  10. freshly grated Parmesan to taste
  1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, chili flakes and ground pepper, place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. Tomatoes should be shriveled and the garlic tender.
  2. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot.
  3. Add garlic tomato mixture and parsley, tossing to coat.
  4. Serve with sprinkle freshly grated Parmesan cheese (or whatever hard cheese you have in the fridge!)

Roasted Garlic + Tomato Bruschetta

2 pints cherry tomatoes (about 4 cups)

2-3 medium sized whole tomatoes

1/2 cup basil, thinly sliced

1 whole bulb of garlic

1/4 cup olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Loaf of crusty bread or baguette

Olive oil, extra for bread and garlic

 

Roasting garlic is super simple and delicious!

  1. Just cut the top portion from the garlic (opposite the “root” end), and place on some foil on a baking sheet.
  2. Drizzle some olive oil over the top, letting it seep into the little holes and crevices. Let some drip on the outside too.
  3. Sprinkle with salt and pepper.
  4. Bake in a 400 F degree oven for about 30-35 minutes, or until the cloves are soft and fragrant. Allow to cool.

Tomato Bruschetta

  1. In a bowl combine basil, olive oil, vinegar, salt, and pepper.
  2. Squeeze out 3-4 cloves of the roasted garlic from the bulb, and combine with the rest of the ingredients.
  3. Save the rest of the garlic bulb and read the “NOTE” at the bottom for tips on how to use it!
  4. Chop the tomtato into bite sized pieces and add to the mixture, combining completely.
  5. Place in the fridge, allowing to “marinade.”
  6. Slice bread into thin rounds or pieces and place on a baking sheet.
  7. Brush with olive oil and a light sprinkle of salt.
  8. Bake in a 400 degree F oven until golden and crispy, not burnt!!
  9. When cooled, top with tomato bruschetta and serve immediatly!

NOTE: To use up the remaining garlic, add to mashed or roasted potatoes, pastas, cooked veggies, and pizza!! Or just spread on a fresh chunk of bread with a touch of olive oil. Perfection!!

Classic Garden Gazpacho

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Pico de Gallo (Fresh Salsa)

Literally translated, Pico de Gallo means “The rooster’s bite”  Also called Salsa Fresca, this fresh, uncooked salsa is beautiful on tacos and burritos.  It’s also fabulous to scoop up with taco chips!

4 tomatoes, seeded, finely chopped

1 Jalapeno, seeded, finely chopped

1 small onion, peeled and finely chopped

1-2 cloves garlic minced

2 limes juiced

1/2 – 1 cup cilantro finely chopped

Mix all ingredients in a big bowl.  Let the pico sit for a minimum of 15 minutes to let the flavours meld.  I always find that like chilli or soup,  pico tastes best the second day, when, as my friend Scott says, “the ingredients have had time to make love over night”.

 

 

Food in a Pot with Kale, spring onion, tomatoes and pork sausage

As you may have noticed we can get really really busy at the store.   Not to get graphic, but there are some days where I have to hold a pee for 3 hours before I can find the time to go.  The phone is always ringing, orders are always being delivered, customers and staff always have questions that need an answer, and disasters always need averting.  This makes cooking a meal very challenging.   I see lots of busy working Moms and Dads at the store whose  lives must be as hectic as mine.  THIS is the meal for you.  It’s just food in a pot, and it is DELICIOUS and EASY!

Look in your fridge.  Have some green onions that are going wilty?  A yellow or red onion that is going soft?

Clean it up, chop it up and put it at the bottom of a heavy pot.

Chuck in a few cloves of garlic.  Sometimes I peel them, sometimes I don’t have the time.

Sometimes I then put a layer of baby potatoes, if I don’t have the time to wash potatoes, I leave out the potatoes.  But if you can, add them next, they are very tasty at the end.

I make my next layer Kale or Swiss Chard.  If I don’t have the time, I don’t de stem either the kale or chard.  Sometimes life is just too busy to destem things.

On top of the kale and/or Swiss chard I place whatever soft veg we have kicking around.  It could be zucchini, sweet peppers, whatever you have lying around that is looking a little less than prime.  Prime veg is great too, but this meal in a pot is also a great fridge clean out method.  Chop it up and layer it on top of your greens.

The next layer should be a pork sausage.  Bison and grass fed Beef are just too lean for this dish.  I used our Berkshire hot italian sausage, but any pork sausage will do.  We’re busy here at the market, so I just usually chuck them in the pot frozen.  I use 2 packs of sausage.

On top of the sausage, I pour 1-2 pints of cherry tomatoes.  This should bring your big pot to heaping full.  I drizzle a bit of olive oil on top of it all, add whatever herbs I have kicking around put the lid on and pop the pot in the oven at 350 degrees for about and hour and a half.  (At the store we have a convection oven, so this cuts down our cooking time to about 45 minutes)  After 45 minutes, I take the lid off of the pot, move my once frozen sausages into a better less clumped together position, and put it back in the oven, for another 30 minutes.  Then I remove the lid, and put it back into the oven until the tomatoes and sausages are slightly browned, about 10-15 minutes.

The tomatoes burst and drizzle down over everything, the sausage does the same thing.  At the end you end up with tasty potatoes in sauce at the bottom, delicious braised kale in the middle, veggies and meat!

It’s food in a pot.  It’s always delicious but especially so if you haven’t eaten for 13 hours that day.

Enjoy!

Erin

Greens with basil, tomato, garlic and ginger

From the “Greene on Greens” cookbook.

2 tbsp olive oil

1 large onion finely chopped

1 clove minced garlic

2 tomatoes, peeled, stems and seeds removed, chopped

.25 tsp ground ginger

4-5 cups chopped greens, any kind.  If Swiss chard or kale, remove the ribs.

.25 c chopped fresh basil

salt and pepper

1. Heat oil or butter in a large pot over medium heat.  Add the onion and cook until soft (about 5 minutes)  Add garlic and cook for another  minutes.

2. Add the tomatoes and ginger.  Cook until slightly thickened, stir occasionally.

3. Stir in the chopped greens.  Cover the pot and cook until the greens are wilted and tender.  Stir in the basil just before removing the greens mixture from the heat.

4. Remove pot from the heat.  Season with salt and pepper to taste.

Serve hot or warm.