Simply Roasted Tomato Sauce

Simply Roasted Tomato Sauce

Adapted from The Provencal Cookbook by Gui Gedda and Marie-Pierre Moine

Ingredients:

1½ Tbsp. unsalted butter

1½ Tbsp. olive oil

2  14 oz. cans of Muir Glen  fire roasted tomatoes, diced

1 c. finely chopped Basil

Fine sea salt and freshly ground black pepper to taste

Instructions:

Melt the butter and olive oil in a large sauté pan over medium heat.  Add the tomatoes, and increase the heat to high and cook for 5 minutes, stirring occasionally.

Reduce the heat to low, partially cover the pan, and cook for 10 minutes.  Add chopped basil and cook for 5 minutes longer. Remove from heat and set aside to cool.  Season with salt and pepper.

Use at once, or cover and refrigerate for up to 5 days, or freeze for up to 3 months

Scallion and Leek Quiche

Scallion and Leek Quiche

Sylvie Ryan says: This is one of my favorite quiche fillings. It has a distinctive sweetness, and is as delicious served warm as it is cold. I typically serve a side of greens mixed with arugula and topped with a French vinaigrette dressing.

Ingredients:

2 Tbsp. butter

2 c. leeks, thinly sliced

1 c. scallions, thinly sliced

1 (9 inch) frozen pie crus,  (I used local Gramma’s Frozen Pie Crust)

1 c. swiss cheese, grated

1/4 c. Romano cheese, grated

1 Tbsp. flour

4 eggs

1 3/4 c. heavy cream or milk

Salt and pepper to taste

Instructions:

·         Preheat oven to 375 degrees.

·         Melt the butter in a skillet over medium heat, and saute the leeks until tender, add the scallions and cook for an additional 5 minutes.

·         Spread evenly over the bottom of the pie crust.

·         In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks. Beat together the eggs and heavy cream or milk, in a separate bowl. Season with salt and pepper. Pour over the cheese layer in the pie crust.

·         Bake for 40-45 minutes in the preheated oven, or until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Peppers Stuffed with Goat Cheese

Peppers Stuffed with Goat Cheese

Sylvie Ryan says:  “These peppers are the perfect appetizer.  I prefer to use roasted peppers rather than fresh because it adds a definite depth of flavor”.

Ingredients:

2 Tbsp. shallots, thinly sliced

1 scallion, thinly sliced

3 oz. soft goat cheese

2-3 Tbsp. olive oil, plus extra to drizzle

Salt and pepper to taste

1 12 oz.jar roasted peppers, drained (you may use fresh too)

1 tsp. fresh parsley, chopped

½  tsp. fresh thyme, chopped

Preparation

Preheat the oven to 350 degrees.

Mix together shallots, scallion, goat cheese, and olive oil in a bowl. Season with salt and pepper.

Slice open the side of each pepper to create a pocket. Spoon cheese mixture into peppers, dividing it equally among them. 

Place the stuffed peppers on a greased baking sheet and cook for 20-30 minutes, or until cheese begins to melt.  

Transfer to a platter. Sprinkle with parsley and thyme, and drizzle with a small amount of olive oil.

Smoked Salmon and White Bean Salad

Smoked Salmon and White Bean Salad

Ingredients

1 c. Smoked Salmon, cut into bite-sized pieces (about 4 oz.)

1 15 oz. can White Beans, rinsed and drained

¼ c. Red Onion, diced

½ c. Radishes, sliced

1 Tbsp. Fresh Dill, minced

1 clove Garlic, minced

2 Tbsp. Lemon Juice

2 Tbsp. Olive Oil

Salt and Pepper to taste

Instructions

In a large bowl, mix together all of the ingredients. Give this delicious salad at least one hour to absorb all the flavors.

Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.

Spanish Tortilla

Spanish Tortilla

A note from Sylvie:

Traditionally Spanish Tortillas simply use potatoes, onions and eggs to prepare. It is also tradition to flip it directly into the skillet, which seems like a fun but crepe-flipping nearly impossible task. This is my version, adding some milk and Manchego cheese gives it a Frittata like texture, and baking it makes it a bit easier to cook it through.

Ingredients

3 Tbsp. Olive Oil

2 Lbs. Organic Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 tsp. Salt

1 tsp. Smoked Paprika

1 Organic Yellow Onion, halved and thinly sliced

1 medium Red Bell Pepper, seeded and thinly sliced

8 large Eggs

3 Tbsp. Whole Milk

1-2 c. Manchego Cheese , grated

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch large iron skillet (one that is oven proof) over medium-high heat.

Add the potatoes and 1 teaspoon of the salt and paprika, and cook until the edges of the potatoes are transparent, 5 to 7 minutes, stirring occasionally.

Stir in the onions and red pepper and cook for 4-5 minutes, stirring often. Reduce the heat to medium and cook until the potatoes are tender and slightly browned, 6 to 8 minutes, stirring occasionally.

Whisk the eggs with the milk, the grated cheese, and the remaining teaspoon of salt in a medium bowl until combined. Pour over the potatoes. Cook until the eggs start to set, 1 to 2 minutes.

Place skillet in the oven and bake for 20 minutes. Take tortilla out of the oven and set aside for 5 minutes, to let it cool. 

Bob’s Red Mill Gingerbread Pancakes

Bob’s Red Mill Gingerbread Pancakes

From Babycakes Covers the Classics, by Erin McKenna

Ingredients 

2 c. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

2 tsp. Baking Soda

2 tsp. Baking Power

1 tsp. ground Ginger

1 tsp. ground Cinnamon

1 tsp. Salt

½ tsp. Xanthan Gum

¼ tsp. ground Cardamom

¼ tsp. ground Cloves

2/3 c. Unsweetened Applesauce

2/3 c. Melted Refined Coconut or Canola Oil) (Plus more for the pan)

1/3 c. Agave Nectar

1/3 c. Dark Molasses

2/3 c. Rice Milk

2 Tbsp. Vanilla Extract

Agave Maple Syrup or Maple Syrup

Instructions

In a Medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom and cloves.  Add the applesauce, ½ cup coconut oil, agave nectar, molasses, rice milk, and vanilla. Stir with a rubber spatula until the batter is smooth.

In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil.  Working in batches, pour 1/4 cup pancake batter into the pan for each pancake. Using the back of a rubber spatula, spread the batter to make 4-inch pancake. Cook for 2 minutes, then flip and cook on the other side for 2 minutes more, or until the center bounces back when tapped and the edges are browned.

Transfer the pancakes to a warm plate and repeat with the remaining batter.

Serve with the Maple Agave Syrup or Maple syrup. Makes 12-14

Gluten-Free Square-pan Tomato Pizza

Gluten-Free Square-pan Tomato Pizza

From Babycakes Covers the Classics by Erin Mc Kenna

Ingredients

1 ½ c. Bob’s Red Mill All- Purpose Gluten-Free Baking Flour

½ c. Brown Rice Flour

½ c. Sorghum Flour

1 Tbsp. Baking Powder

1 tsp. Salt

½ tsp. Xanthan Gum

6 Tbsp. Coconut Oil, melted

1 Tbsp. Agave Nectar

1 Garlic Clove, minced

1 c. Cold Water

For the topping

4 Tbsp. Coconut Oil, melted

5 Roma Tomatoes, thinly sliced

4 Garlic Cloves, minced

2 tsp. Salt

½ tsp. Chili Flakes

½ c. Cornmeal, for dusting

Handful of torn Basil leaves

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together the flours, baking powder, salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until thick dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes.

To make the topping, in a medium bowl stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chili flakes and stir to combine. Set aside.

Dust a clean work surface with the cornmeal. Place the dough onto it and sprinkle with some of the cornmeal. Roll the dough out into a ¼-inch-thick rectangle. Carefully transfer the dough to the prepared baking sheet and trim the excess from around the edges. Brush with the remaining 3 tablespoons coconut oil. Bake until golden, about 15 minutes. Remove from the oven and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the vegetables are soft, about 15 minutes more. Cut into squares and serve immediately. Makes 9 squares.

Mango Salsa

Mango Salsa

This recipe came from the River Valley Market in Northhampton, Massachusetts.

  

Ingredients

5 lbs. Mango, peeled, medium dice        

5 c. Red Pepper, small dice         

3 c. Green Onion, sliced               

8 each Jalapeno Pepper, seeded, minced            

1 bunch Cilantro, fresh, chopped             

1/2 c. Lime Juice              

1/4 c. Canola Oil               

Salt, to taste

Instructions

In a large bowl, combine all ingredients. Taste and adjust seasoning if desired.