Fried Green Tomatoes

Right before you drive Ms. Daisy, try these Fried Green Tomatoes.

You need:  

Green tomatoes, sliced about 1/2 inch thick
Eggs
a cup of Cornmeal + some spices.  I used paprika and garlic powder.  Anything you like will be rad.
Salt and pepper
vegetable oil.



Super easy.  Heat a half inch of vegetable oil in a big pan over medium-high heat. Dredge your tomatoes in eggs and cornmeal mixture.  Cook about 2 minutes per side.  Eat.

The Big Soup

I've been doing my minestrone research; minestrone means "the big soup" and comes from a style of cooking the Italians call "cucina povera"- the poor kitchen. Like most provincial food, it is based on what is abundant- so use what you got.

You might enjoy a Minestrone. You might not think you like minestrone, but you will. No soggy veggies in this one.

I've had a Minestrone Renaissance- I cook everything al dente, garnish it with plenty of fresh basil and freshly grated parmigiano reggiano from my great grandmother's Italian wooden cheese grater, and pair it with a hunk of delicious warm bread. Minestrone uses the vast majority of the ingredients in the summer harvest, and with some technique- it is a perfect light summer dinner. Give it another try.

How to make it:

Start with a base of sauteéd onions and garlic cooked in butter and olive oil until they are translucent. Add your herbs (rosemary, thyme, fresh oregano or marjoram). Add stock and water in ratio with the amount of soup you want. While the stock is coming to a boil, prepare your ingredients.

Potatoes- cubed

Zucchini- cut in thick rounds, half moon, or quarters

Tomatoes- quartered

Peppers- sliced

Chard- cut into strips

Basil- cut into thin strips

Cannellini Beans- cooked, rinsed

Salt and freshly ground pepper

Add the potatoes to the stock and boil until tender. Add the beans.

Meanwhile, sauté the chard with salt and butter. In a separate pan, sauté the zucchini and sweet peppers just until al dente with more fresh herbs and salt and pepper.

When the potatoes are ready, combine the zucchini, peppers, chard, fresh tomatoes, and 1/2 the basil . Let simmer for a minute. Salt and pepper to taste. Serve in a large flat bowl and garnish with fresh tomatoes, basil, fresh shaved Parmigiano-Reggiano, and a dash of cream. (The secret to adding pasta shells is to pre cook them and add them at the end)

Summer Cobb Salad

I used the last of the CSA lettuce for a lite and delicious dinner salad:

You need:
Couple heads of romaine, red, or whatever lettuce you have
Blue cheese
Chicken breasts (2)
Turkey bacon
Tomatoes (2 seeded & diced)
Avocados (2 diced)

For the dressing:
1 shallot finely chopped
1/4 cup of balsamic
3/4 cup olive oil
Salt
Pepper

Combine & mix oil in slowly

Cook your bacon how you like it ( low& slow)
Pound your chicken breast to about 1/2 inch thickness
Salt & pepper those bad boys
Put a tbsp of olive oil in skillet
Cook til done in skillet (bout 3 minutes per side on medium high heat)

Arrange your greens first, then make beautiful lines of bacon,
chicken, blue cheese, avocado & tomato. Serve dressing on the side.

Posted by Mister Gardner

Easy Caprese Sandwiches

Our Heirloom tomatoes are taking forever to ripen. When they finally do here's a super quick way to use them. This 100 degree weather all week should help. Sandwiches are a perfect food for hot nights.

You need:
Sliced bread (I used sheep herders)
Garlic (minced)
Olive oil
Italian parsley (chopped fine)

Purple basil
Fresh mozzarella
Tomatoes


Combine olive oil, garlic, parsley and spread on bread. Toast it or
broil it for a minute, then layer basil & tomatoes on top. Drizzle
with balsalmic & sprinkle salt like e-40. Slice mozzarella and place
on top. One more pass with the balsamic & you're good to go!

Posted by Mister Gardner

Watermelon Gazpacho

This recipe was found in Food and Wine.  I've been patiently saving it for when the watermelon is finally ripe. We've arrived!

Watermelon Gazpacho

CONTRIBUTED BY AMANDA LYDON AND GABRIEL FRASCA

• ACTIVE: 40 MIN
• TOTAL TIME: 1 HR 40 MIN
• SERVINGS: 12

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm

  More Gazpachos

1. 6 1/2 pounds tomatoes, cored
2. 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
3. 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
4. 1/4 cup sherry vinegar
5. 3 tablespoons extra-virgin olive oil
6. Salt and freshly ground pepper
7. 6 scallions, thinly sliced
8. 2 jalapeños, seeded and minced
9. 1/2 cup chopped cilantro
10. 1/4 cup fresh lime juice
11. 1/2 cup minced chives, for garnish

1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
4. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.

MAKE AHEAD The watermelon gazpacho can be refrigerated overnight.

• FROM , RECIPE OF THE DAY: AUGUST 2011, NANTUCKET CHEFS' CLAMBAKE,THE BEST GAZPACHO RECIPES
• PUBLISHED AUGUST 2007