Curry Tomato Salad
- At September 1, 2009
- By megan
- In curry, Savory Spice Shop, tomatoes
0
Simple. Easy. Delicious.
Local tomatoes are in season and the possibilities are endless. Here is another great use of the Vietnamese Sweet Lemon Curry powder from Savory Spice Shop.
Slice some tomatoes and toss them in:
- 1 tsp Vietnamese Sweet Lemon Curry
- 1 tsp sesame oil
- 1 tsp soy sauce
That’s it.
Grilled Veggie Skewers
- At August 30, 2009
- By megan
- In Grilled, Hazel Dell, Maple, Mushrooms, Peppers, tomatoes
- 0
Fresh from the farm to the table. Heirloom tomatoes, green pepper, and Hazel Dell mushrooms on bamboo skewers. Marinated in:
- 2 TB maple syrup
- 1 TB olive oil
- 2 cloves finely chopped garlic
- 1 TB soy sauce
Grill for a few minutes, turning them at least once. Don’t let all of the tomatoes burst! A perfect summer meal.
Fire Roasted Pepper Fra Diavolo Sauce
Ollin Farms had some fire-roasted peppers, and though I am uncertain which type of pepper I bought (Anaheim? Poblano?) I am certain this sauce turned out to be delicious.
Ingredients:
- 5 cipollini onions, finely chopped
- 1/2 cup red wine
- two 28 oz cans tomatoes (diced or whole peeled)
- 4 whole fire roasted peppers- seeded and chopped
- 5 cloves garlic, minced
- 1 TB raw sugar
- Basil- 2 TB dried, or 1/2 cup fresh, finely chopped
- Fresh ground black pepper
- 1/4 cup olive oil
Put the chopped onions in a large pot. Turn the heat up to medium high, and when you hear them beginning to sizzle, add the wine and stir. Let this cook for 5 minutes or so and then add the tomatoes. Mix well. When this starts to bubble, add the peppers. After a few minutes, add the garlic and sugar and drop the temperature down to simmer. Let the sauce simmer for 30 minutes or so. Make sure you break up any large pieces of tomato, especially if you added whole peeled tomatoes rather than diced.
After 30-40 minutes, add the basil and freshly ground pepper. Turn off the heat and let the sauce sit a few more minutes. Finally, stir in the olive oil and it is ready to serve.
I served mine with my Caramelized Cipollini Calzones.
Simple Fresh Corn-off-the-cob Salad
The peaches and cream corn on the cob at Munson Farm are so sweet and delicious, I made this corn salad and served it with nothing more than salt and pepper.
Ingredients:
- 4 cobs of corn (I used peaches and cream, but any fresh, local corn will surely taste great)
- 1 green pepper
- 1 jalapeño pepper
- 1 large tomato (I used 2 medium sized- one red, one yellow)
- 1 can kidney beans, rinsed and drained
Remove the corn husks and strands of silk. Add the corn cobs to salted boiling water and boil for 3 minutes. Remove from the hot water and allow a minute or two to cool and drain.
With a sharp knife, slicing away from you, shave the kernels off of the cobs into a large bowl. Add chopped pepper, jalapeño, tomato, and the kidney beans. Mix well. Salt and pepper to taste. This salad needs nothing more, nothing less.
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