-2 English cucumbers
-5 T. extra-virgin olive oil
-2 T. champagne vinegar
-1 jalapeño pepper, seeded and finely chopped
-Kosher salt and freshly ground black pepper, to taste
-1 pint mixed sungold and red cherry tomatoes
-Pinch of hot red pepper flakes
Cut a 3-inch section of cucumber, unpeeled, into ¼-inch
dice and set aside. Peel and seed the remaining
cucumbers, cut into chunks, and place in a food processor.
Pulse the cucumbers until they are liquefied but still retain
some chunkiness (you may need to work in batches).
Remove to a large bowl and stir in 4 tablespoons of the
olive oil, the vinegar, jalapeno, and salt and pepper.
Set the gazpacho aside.
In a 12- to 14-inch sauté pan, heat the remaining table-
spoon of olive oil over high heat until just smoking. Add
the tomatoes to the hot pan and toss gently until they are
heated through and just beginning to burst.
Divide the gazpacho evenly among four bowls. Scatter a
few tomatoes and the diced cucumbers, sprinkle with red
pepper flakes, and serve immediately. Enjoy!
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
-3 lb. tomatoes, cored & coarsely chopped
-1 seedless cucumber, peeled & coarsely chopped
-2 red bell peppers, coarsely chopped
-1 jalapeño, seeded & coarsely chopped
-1/4 c. sherry vinegar
-1/3 c. extra-virgin olive oil
-Salt & freshly ground pepper
Combine all of the ingredients in a large bowl and refrigerate overnight.
In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve. Enjoy!
-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 T. butter, at room temperature
-1 to 2 T. of olive oil
Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.
Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.
Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.
After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!
Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest
-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)
In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.
Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.
Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.
Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.
Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!
From Rome, by Constance Snow, 2005
Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
Serves 4 to 6
-3 T. extra-virgin olive oil
-1 1/2 pints cherry tomatoes
-2 large garlic cloves, minced
-1 t. grated lemon peel
-1/4 t. dried crushed red pepper
-2 large heads of frisée (about 1 pound), coarsely chopped
-12 oz. farfalle (bow-tie pasta)
-4 T. (1/2 stick) unsalted butter, cut into 1/2-inch pieces
Heat oil in heavy large skillet over medium-high heat. Add
tomatoes and cook, stirring frequently, until tomatoes begin to
burst, about 8 minutes.
Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisée in batches and cook until wilted,
about 3 minutes total. Season tomato-frisée mixture with salt
Meanwhile, cook pasta in pot of boiling salted water until tender
but still firm to bite, stirring occasionally.
Drain, reserving 1 cup cooking liquid. Add pasta to skillet with
tomato-frisée mixture. Stir in butter.
Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta
among shallow bowls and serve, passing cheese separately.
From bonappetit.com, 4/05
Serves 4 to 6
Roasted Garlic Vinaigrette:
-8 cloves garlic, roasted & peeled
-3 T. red wine vinegar
-1 T. Dijon mustard
-1 T. honey
-1 T. fresh lime juice
-Salt & freshly ground black pepper, to taste
-1/2 c. olive oil
-1/2 lb. frisée, washed, dried & torn into bite-sized pieces
-1/4 c. Roasted Garlic Vinaigrette
-Salt & freshly ground black pepper, to taste
-3 plum tomatoes, quartered
-Parmigiano-Reggiano, thinly shaved
-1/2 red onion, thinly sliced
For the vinaigrette:
Combine all the vinaigrette ingredients except for olive oil in a
blender and blend until smooth. With the motor running, slowly
add the olive oil until emulsified.
For the salad:
Place the frisée in a large bowl, add 1/4 cup of the vinaigrette,
season with salt and pepper and toss to coat. Put the
tomatoes in a bowl, add a few tablespoons of the dressing,
season with more salt and pepper and toss to coat.
Divide the frisée among 4 to 6 plates, arrange 3 of the tomato
quarters around the perimeter of each plate. Garnish with
shaved cheese and chopped cilantro. Drizzle with the remaining
vinaigrette and serve. Enjoy!
Adapted from Bobby Flay on foodnetwork.com… Read the rest
Makes 4 half-pints
3 c. peeled and chopped tomatoes (about 1 1/2 lbs.)
3 T. balsamic vinegar
1/4 c. fresh lemon juice
1 T. finely minced lemon zest
2 t. finely minced garlic
2 shallots, minced
1/4 t. crushed red chili flakes
1 t. salt
3 c. sugar
2 T. finely chopped fresh basil
Place tomatoes*, vinegar, lemon juice, lemon zest, garlic, shallots,
red chili flakes and salt in a 6- 8 quart, heavy-bottom saucepot.
Place over high heat and bring to a FULL ROLLING BOIL (a boil you
can’t stir down), stirring constantly to prevent scorching. If the
mixture starts to scorch, turn down heat a bit.
Stir in the sugar and, as soon as the full rolling boil takes place again,
start timing and cook jam for 6 minutes.
R emove from heat, stir in basil and fill ½ pint jars. Cool and refrigerate
jam for up to 3 months.
Wash tomatoes in cool running water. Remove skins by dipping in
boiling water for 30 – 60 seconds or until skins split. Dip in cold water,
then slip off skins and remove cores.
Adapted from Chef Kathy Casey, 2009