Spicy Baked Ziti with Eggplant and Peppers

Recipe by Heather Thomason

(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible

Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.

Smothered Spinach and Tofu

Recipe by Akasha Richmond, from The Hollywood Dish

Serve this dish, traditionally called sag in northern India with basmati rice.

(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes

Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.

Tomato, Onion and Potato Gratin

Recipe from Chez Panisse Vegetables

(serves 6-8)
1 medium yellow onion, as thinly sliced as possible
2 1/2 lbs. red or yellow potatoes
1 1/2 lbs. tomatoes, sliced 1/8-inch thick
2 cloves garlic, thinly sliced
salt and pepper
1 Tablespoon chopped thyme leaves
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine
1 1/2 cups chicken stock

You will need a 9-inch square or oval gratin dish with 2-inch sides. Preheat the oven to 375. Peel and slice potatoes 1/8 inch thick and hold in cold water until ready to use. Lightly oil the dish and distribute the onion slices evenly on the bottom. Drain the potatoes and arrange half of them over the onions, overlapping like shingles. Season with salt, pepper and thyme. Make a layer of tomato slices on top of the potatoes, salt and pepper them and layer with remaining thyme and garlic slices. Finish with a final layer of potatoes, more salt and pepper. Drizzle with olive oil and white wine, and add enough chicken stock to come 2/3 inch up the sides. Cover with foil and bake for 40 minutes. Uncover and press down on the gratin, flattening to ensure the top layer of potatoes is moistened. Continue to bake uncovered for 40 minutes until a knife pierces easily and the top is golden-brown. Serve warm or at room temperature.

Lentil-Spinach Soup

Recipe by Deborah Madison, from The Greens Cookbook

(serves 4-6)
1 cup green or brown lentils, picked over and rinsed
1 bay leaf
1 celery stalk, diced
7 cups water
salt
3 Tablespoon olive oil
1 large red onion, finely diced
2 cloves garlic, minced
3 Tablespoons parsley, chopped
3 medium tomatoes, peeled, seeded and chopped; juice reserved
1 bunch spinach, stems removed and leaves washed
red wine or sherry vinegar to taste
pepper
asiago or Parmesan cheese, grated

Put the lentils, bay leaf and celery in a soup pot with the water, reserved tomato juice and 1/2 teaspoon salt. Bring to a boil and scoop off any foam that comes to the surface. Reduce to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onions and 1/2 teaspoon salt. Cook briskly for a few minutes then lower heat and stir in garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. Cut the spinach leaves into half inch strips. There should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. Simmer the soup for 5 minutes. Serve with fresh ground pepper and cheese.

Gratin of Summer Vegetables in Pesto

Recipe adapted from Anne Willan, Good Food, No Fuss

This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.

(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto

Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.

Israeli Salad

Recipe adapted from Cooking at the Natural Gourmet by Debra Stark. As seen in Just Food.

3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)

In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.

Herb Grilled Tomatoes

Recipe by Sarah Foster, Fresh Every Day

You can certainly do these up in a broiler. They’re sweet, juicy and delicious. Try them along side some grilled steak or chops, with any egg dish, or on a bed of sauteed greens garnished with a little Parmesan.

(serves 4-6)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 clove garlic, minced
2 Tablespoons fresh rosemary, chopped
3 medium beefsteak tomatoes, cored and halved crosswise
sea salt and fresh ground pepper

Prepare grill or preheat broiler. Whisk vinegar, oil, garlic and rosemary together in a small bowl. Place the tomatoes, cut side up, in a shallow dish. Drizzle with the vinaigrette, roll them around to coat and turn the tomatoes cut side down. Allow to marinate at room temperature for 20-30 minutes.

Just before grilling, season the tomatoes with salt and pepper. Place the tomatoes, cut side down on the grill, or up under the broiler for 3-4 minutes - or until the begin to darken and plump up. Return them to the marinating dish. Spoon the vinaigrette over them and serve warm.

Garden Tomato Sauce

Adapted from a recipe by Anne Willans, Good Food, No Fuss.

If you’ve got lots of tomatoes, this recipe also freezes well.

1 Tablespoon olive oil
2 cloves garlic
1 red onion, diced
1 bell pepper, diced
1/4 cup red wine
1/2 cup vegetable broth
2 lbs. tomatoes
4 sprigs thyme, chopped
2 Tablespoons basil, chopped

Heat the oil in a very large sauté pan or stock pot. Stir in garlic
onion, pepper and season with salt and pepper. Sauté until soft,
about 5-7 minutes. Add the wine and stock, boil until reduced
by half. Meanwhile, score tomatoes and cover with hot water in
a large bowl. Allow them to soak for several minutes, then peel.
Halve tomatoes and squeeze over a mesh strainer to remove
seeds and reserve juices. Chop tomatoes and add with juice
and thyme to onion mixture. Simmer, uncover for -45 minutes,
stirring often until thick and concentrated. Stir in the basil and
adjust salt and pepper to taste. Serve over your favorite pasta.

Quinoa and Black Beans

This is a standard in my house. It’s a healthy twist on rice and beans
that leaves plenty of room for improvisation. Sometimes we add
spicy sausage and you could certainly include some diced bell peppers.
It makes a great cold salad the second day.

1 Tablespoon olive oil
1 onion chopped
3 cloves garlic, peeled and minced
1-2 jalapeños, finely diced
3/4 cup quinoa
1 1/2 cup vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large tomato, diced
1 cup corn kernels (from 2 ears, use more if you’d like)
2 15 oz. cans black beans, rinsed and drained
1 handful choopped cilantro leaves

Heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeño and sauté until golden brown. Stir in
the quinoa, spices, tomato, salt and pepper. Add vegetable broth
and bring to a boil. Cover, reduce heat and simmer for about 20
minutes. Stir in corn and continue to simmer for about 5 minutes
more. Mix in black beans and cilantro stir until heated through,
Serve and enjoy!

Mexican Scrambled Egg Tacos

Recipe by Rick Bayless, Mexican Everyday

3 garlic cloves
fresh hot green chilies, stemmed, seeded and cut into 3-4 pieces
1 medium white onion roughly chopped
2 Tablespoons vegetable or olive oil
1 pound ripe tomatoes, cored and cut into 1/4-inch cubes
8 eggs, salt
1/2 cup chopped cilantro
1 ripe avocado, pitted, flesh scooped from the skin and cut into
1/4-inch pieces (optional)
12 warm corn tortillas
About 3/4 cup of your favorite (homemade?) salsa

In a food processor, chop garlic, chilies and onion. Pulse until
onion pieces are no larger than 1/4 inch. Heat oil in a very large
skillet over medium and add onion mixture. Cook stirring frequently
until starting to brown. Raise the heat to medium-high
and add the tomatoes and cook, stirring frequently until the liquid
evaporates and the oil separates out again. While the tomatoes
are cooking, whisk together eggs and salt with a fork to blend.
Pour the eggs in the skillet and cook, stirring slowly and scraping
the cooked eggs from the skillet until they are done as you like.
Scoop into a large bowl and sprinkle with cilantro and avocado if
you desire. Serve with warm tortillas and salsa to make soft tacos

Peach and Tomato Gazpacho

Recipe from Epicurious.com, as seen in Gourmet September 2005

(makes 4 first-course servings)
1 1/2 lb. tomatoes, chopped (4 cups)
1 lb. peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Purée two thirds of tomatoes and half of peaches with ice, shallot,
1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4
teaspoon salt, and 1/4 teaspoon pepper in a blender until very
smooth, about 1 minute. Force through a medium-mesh sieve
into a large glass measure, discarding solids. Stir in water to
desired consistency and set soup aside. Toss together remaining
tomatoes and peaches with remaining tablespoon oil, remaining
1/2 tablespoon vinegar, remaining teaspoon tarragon, and
remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve
soup in bowls topped with this tomato peach salsa.

Tomato Salsas!

Recipes from San Francisco’s Mission District, as seen in Chile
Pepper Magazine, August 2007

Pancho Villa’s Pico de Gallo

(makes 6-8 servings)
3 medium tomatoes, diced
1/2 white or yellow onion, diced
1.2 cup chopped cilantro
1/2 teaspoon salt
1-2 Tablespoons freshly squeezed lime juice
3-4 jalapeños, minced

In a serving bowl, toss together all ingredients. Taste, and add
more salt if needed. This salsa can be served with ships, alongside
meat or seafood dishes, or even eaten as a salad.

Chava’s Fiery Tomato Salsa

(makes 6-8 servings)
6 medium tomatoes
10 chiles de arbol
1/2 white onion
1/2 cup minced cilantro
1 teaspoon dried Mexican oregano
1/2 cup white vinegar
salt and fresh ground pepper

Bring a pot of boiling water to boil and blanch the tomatoes,
chiles and onion for 30 seconds. Drain. In a blender, combine all
ingredients and blend until smooth. This salsa will keep, refrigerated
for up to 5 days.