- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 tsp cumin, ground
- 2 tbsp dry oregano, toasted
- 2 tbsp chili powder
- 2 lb hard squash, peeled and diced
- 8 oz mushrooms, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 3 tbsp sesame seeds, toasted
- small handful of almonds, toasted
- 2 lb tomatoes, crushed or pureed
- 1 cup frozen peas
- small handful cilantro, chopped
From Chef Jonathan Miller
Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.
- 1 lb. Principe Borghese (or Piennolo) Tomatoes
- olive oil
- 1 francese baguette
- 1/2 lb ricotta cheese
From Chef Jonathan Miller
Heat the oven to 200. Carefully dress the tomatoes in some olive oil and salt on a sheet pan and put them into the oven until completely soft and liquidy throughout. Begin tasting around 1 hour, and expect to take up to 2 hours. Cool.
Cut the bread in half lengthwise and brush the cut sides with olive oil. Grill them, cutside down, over a smoky grill until just a little charred. Flip and do the same to the other side, taking care not to let the bread burn.
Season with salt and spread with ricotta on the cut sided. Plop the tomatoes all around, then poke them gently with a knife to release the pressure. Then squish them into the cheese and bread and finish with flaky salt. Cut and serve right away.
- 2 Tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon thyme
- 1 Bay leaf
- 1/2 cup dry white wine
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
- 1 pound tomatoes, peeled, seeded and chopped
- sugar, if necessary
- 1 butternut winter squash, weighing 2 1/2 to 3 pounds
- 4 ounces Fontina or Gruyere cheese, sliced
- Freshly chopped parsley
Adapted from The Greens Cookbook by D. Madison and E. Brown
Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with the salt and freshly ground black pepper.
While the tomatoes are cooking, prepare the squash. Cut it open, scoop our the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (The butternut can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.
Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.
Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.
- 12 oz small tomatoes, cored, halved, thinly sliced
- 6 cups spinach leaves, stems trimmed
- 1 1/2 cups thinly sliced cucumber
- 1 cup crumbled feta cheese (about 4 ounces)
- 1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
- 1/4 cup large fresh basil leaves, thinly sliced
- 5 teaspoons olive oil
- fresh juice of one lemon
- 1 large garlic clove, minced
- (4) 5 to 6-inch diameter pita bread rounds, toasted
From Bon Appetit, May 1995
Place tomato slices in a strainer; drain for 15 minutes.
Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat. Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
- 5 pounds ripe tomatoes, any color
- 1-2 cloves garlic
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon dried or 1 Tablespoon fresh oregano, chopped
- 6 green onions, thinly sliced
- 1 sweet bell pepper, red or yellow, finely chopped
- 1/4 cup finely chopped celery
- 1 cup finely chopped, seeded cucumber
- 1-2 jalapeño chiles, seeded and minced
Julia’s note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what’s in your garden/fridge.
Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche
Seed and finely chop one tomato; reserve. Coarsely chop remaining tomatoes. Combine these with garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into a large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.
- Stock (vegetable, chicken, or ‘tomato mushroom on p. 157 if you own this book)
- 1/2 pound fresh chanterelles or other mushrooms
- 3 Tablespoons unsalted butter
- Salt & Pepper to taste
- 2 medium sized leeks, white parts only, cut in half length-wise, thinly sliced, and washed, about 3 cups
- 4 garlic cloves, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup white wine (dry, not a super sweet wine!)
- 1/2 pound tomatoes, cored, seeded, chopped
- 1 Tablespoons coarsely chopped parsley
- Grated Parmesan Cheese
This recipe is adapted from Fields of Greens by Annie Somerville
If chanterelles aren’t available, use white mushrooms, or cremini, or a combination of the two.
Pour the stock into the saucepan, bring it to a boil, and reduce it to 6 cups. Keep the stock warm over very low heat.
Using a brush or a damp cloth, carefully clean the mushrooms. Remove the dirt and bits of organic matter, but don’t wash them, or they’ll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty and discard. Cut the mushrooms into large pieces or thickly slice them, being sure to include the stem.
Heat 1 Tablespoon of the butter in a large skillet; add the chanterelles, 1/4 teaspoon salt, a few pinches of pepper, and 1/4 cup stock. Gently saute over medium heat until the mushrooms are barely tender. (cooking time depends…) Transfer to a bowl and set aside.
In the same skillet, heat the remaining 2 Tablespoons butter; add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium high heat until the leeks begin to wilt, about 3 minutes. Cover the pan and steam the leeks until tender, about 5 minutes. Add the garlic and cook for 2 minutes.