2 quick ideas featuring tomatoes
- 1) SALAD: tomatoes (rainbow), lettuce, peppers, cucumbers, lemon juice, other add ins of choice
- 2) SANDWICH: sourdough bread, mustard, mozzarella, lettuce, tomatoes
total points: ~25
Tomato frenzy!
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One response to “Tomato frenzy!”
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Thanks for your wonderful website! In our CSA from Drumlin Farm, there are no tomatoes yet but LOTS of carrots. We made a yummy carrot hummus from the English cookbook VEG (Hugh Fearnly-Whittingstall), then a local recipe from the Cambridge, MA Sofra Bakery Cookbook SOFRAMIZ. It’s called . . .
“Carrot Kibbeh with Golden Raisins & Pine Nuts”
5 Tablespoons olive oil (plus more if needed)
1 1/2 pounds carrots, peeled/cut into 1-2 inch chunks
1/4 brown butter (I just melted regular butter)
1 onion, finely chopped
1 green bell pepper, finely chopped
2 teaspoons sweet paprika
1 teaspoon tomato paste (I skipped this)
1 1/2 cups finely ground bulgur (I just used the Bob’s Red Mill available at Donelan’s)
Kosher salt and black pepper
2 bunches Swiss chard (I mixed in some kale)
2 cloves garlic, finely chopped
1/2 cup golden raisins (I used craisens.)
1/2 cup pine nuts, lightly roasted
1/2 cup plain whole-milk Greek yogurt (maybe a tad more?)
Preheat the oven to 375 degrees. Brush a 9″ square baking dish with olive oil.
Put carrots in heavy saucepan, cover with water, bring to a boil then lower to a simmer and cook for 25 minutes until the carrots are very tender. Drain.
In a food processor or blender, combine the carrots and melted butter then puree until very smooth. You should end up with +/- 2 cups of carrot puree.
Combine the 2 tablespoons olive oil, onion, and bell pepper in a saucepan and sweat the vegetables for about 8 minutes until veggies are soft but not brown. Stir in paprika and tomato paste, then add the carrot puree and heat 3-5 minutes. lower the heat to low and stir in the bulgur. Remove pan from the heat and let sit for 15 minutes.
The recipe says that the cooled mixture should look like dough. In my case, it looked a little more like cooked tabouleh. Maybe my bulgur was not fine enough, but I carried on. Season with salt and pepper then stir in the remaining 3 tablespoons of brown butter/melted butter. The recipe says to stir vigorously for 3-5 minutes until soft and smooth. I knew that my mixture would never look dough-like, but I stirred well and left to cool.
In a large sautéed pan over medium heat, use the remaining 2 tablespoons oil to sweat the chard/kale for about 2 minutes. Add 2 tablespoons water, cover and steam the greens for 1-2 minutes. Then add the garlic, raisins, and pine nuts, cooking for another 4-6 minutes until the water has evaporated. Season with salt to taste.
Place half of the carrot mixture in the baking dish, forming an even layer. Spread the yogurt evenly over the carrot layer, then create a third layer with all of the greens. Finally, spend the remaining 1/2 carrot mixture on top, using your hands to create a full, even topping.
Bake in the 375 degree oven until it has risen a little and is hot all the way through, about 30 minutes. Let cool for 10-15 minutes, then cut into 9-12 equal portions.
This is delicious when warm and was nice as leftovers as well. The bulgur gives the dish a lovely nuttiness, which is increased if you use brown butter. The yogurt is also key to give each bite some brightness and moisture. Tis a bit of work but makes a healthy, yummy dish that fed two people for 3 nights.
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