Black-Eyed Pea and Tomato Stew With Brown Rice
Makes 4 servings. Adapted by Beth Colvin from a Canned Food Alliance recipe. Like most stews, this was even better the next day.
2 tsps. peanut oil
1 cup prechopped seasoning blend that includes onions and peppers
1 (15-oz.) can black-eyed peas, drained, rinsed and mashed
1 (15-oz.) can diced Italian tomatoes
1 (15-oz.) can tomato sauce
Salt and pepper to taste
3 cups cooked brown rice
1/2 cup chopped peanuts
Roasted Butternut Squash Soup
With Tomato Coulis and Tarragon-Poblano Chili Oil
Makes 16 (8-oz.) servings. Recipe by Michael Fenster.
2 (about 1 lb. each) butternut squash
2 tbls. oil, divided
1 tsp. salt
½ tsp. pepper
1 tbl. butter
1 cup chopped onion (rough chop)
2 carrots. rough chop
2 ribs celery, rough chop
2 leeks (white part only), rough chop
1 shallot, rough chop
2 cloves garlic, rough chop
Juice of 1 lemon
½ cup white wine
2 qts. chicken stock (or vegetable for vegetarian version)
1 tbl. maple syrup
1 tbl. honey
Roasted Grape Tomato Coulis (see recipe)
Tarragon-Poblano Oil (see recipe)
Roasted Corn for garnish (see recipe)
The trick to this tomato pie is to peel and dry the tomatoes by blotting with paper towels.
Serves 6 to 8. Recipe is by Beth Colvin.
1 (9-inch) refrigerated pie crust
5 to 6 medium tomatoes, peeled, seeded, dried and chopped
2 cloves garlic, minced
1⁄8 cup basil, chopped
Dash of white pepper
2 cups cheese, any kind, but I like a Parmesan-Romano mix
3/4 cup mayonnaise, low-fat is fine
2 tbls. Dijon mustard
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Chef Tony Matassa, the in-house chef for Shopper's Choice, dresses his stuffed burgers with a tomato-basil relish.
Summer Fresco Burger With Mozzarella Filling and Tomato Relish
Serves 6. Recipe is from chef Tony Matassa at Shoppers Choice.
For the burgers:
4 lbs. 80/20 ground chuck
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. white pepper
3/4 cup shredded mozzarella cheese
3 tbls. rough chopped basil
3 tbls. fresh grated Parmesan cheese
2 tsp. extra-virgin olive oil
6 kaiser rolls or hamburger buns