- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
• Rinse tomatoes then cut out stem cores.
• Slice tomatoes about 1⁄2 inch thick and arrange on a platter.
• Drizzle with olive oil.
• Season with salt and pepper, grated hard cheese, basil....to taste. SS
2. Hearty Hot or Cold Roasted Tomato Soup
Recipe By:Rosa "A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich."
• 2 pounds Roma (plum) tomatoes, quartered
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 quart chicken stock
• 1/4 cup chopped fresh basil
• 1/2 tablespoon balsamic vinegar
• salt to taste
• ground black pepper to taste
1. Place the tomato halves, cut side up, on a baking tray with the garlic
cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour. 2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
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3. Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing.
• 1/2 cup extra fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 English cucumber (hothouse cucumber), very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-‐dried, very finely chopped
• 12-‐15 fresh mint leaves, stems removed, washed, well-‐dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• 3-‐4 tbsp lime juice (lemon juice, if you prefer)
• 3-‐4 tbsp Early Harvest extra virgin olive oil
• Romaine lettuce leaves to serve, optional
1. Wash the bulgur wheat and soak it in water for 5-‐7 minute. Drain very
well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated
above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl
or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes.
Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
6. Other appetizers to serve next to tabouli salad:Hummus; Baba
Ganoush; or Roasted Red Pepper Hummus
• The finer you chop the vegetables, the better. See additional tips above.
• To serve a smaller crowd, simply cut the recipe in half.
• You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.