- Post Flagged
8/25/2008
Chioggia Beets
Edamame
Mixed Sweet Peppers
Orient Express Eggplants
Sage
Summer Spinach
Summer Squash
Sun Gold Cherry Tomatoes
Tomatoes
Walla Walla Onions
More tomatoes! I sure hope we continue getting them for a little while. We wait all year long for those delicious vine-ripened fruits and I certainly would love to get as many as possible for the next few weeks! One of my favorite things to make with tomatoes is a Classic Tomato Sauce with Fresh Basil. I simmer the sauce very slowly to extract as much sweetness out of the fruits as possible. It is perfect with pasta and some parmesan shavings. It also makes the most delicious topping for a pizza margherita; I even like to poach eggs in it, which I serve with a slice of crusty sourdough.
A couple of weeks ago we were lucky enough to get some golden beets, but this week we have the gorgeous and colorful Chioggia beets in the basket. What a treat! I simply adore beets! Roasted until tender with a little sherry wine vinegar to accentuate their natural sweetness, I serve them with Lentils du Puys, summer spinach (also in your basket) and a yogurt-mint dressing. I use the tiny French lentils here because they cook very quickly and do not require soaking time (BTW, I simmer the lentils with some of the fresh sage that came in the basket. It adds a wonderful herbal quality to them!). This is a one-stop salad that is not only delicious, but that's also bursting with nutrients.
Classic Tomato Sauce with Fresh Basil - Makes 2 cups
Lentil Salad with Roasted Beets and Spinach - Serves 4
August 25, 2008
In your basket
Chioggia Beets
Edamame
Mixed Sweet Peppers
Orient Express Eggplants
Sage
Summer Spinach
Summer Squash
Sun Gold Cherry Tomatoes
Tomatoes
Walla Walla Onions
More tomatoes! I sure hope we continue getting them for a little while. We wait all year long for those delicious vine-ripened fruits and I certainly would love to get as many as possible for the next few weeks! One of my favorite things to make with tomatoes is a Classic Tomato Sauce with Fresh Basil. I simmer the sauce very slowly to extract as much sweetness out of the fruits as possible. It is perfect with pasta and some parmesan shavings. It also makes the most delicious topping for a pizza margherita; I even like to poach eggs in it, which I serve with a slice of crusty sourdough.
A couple of weeks ago we were lucky enough to get some golden beets, but this week we have the gorgeous and colorful Chioggia beets in the basket. What a treat! I simply adore beets! Roasted until tender with a little sherry wine vinegar to accentuate their natural sweetness, I serve them with Lentils du Puys, summer spinach (also in your basket) and a yogurt-mint dressing. I use the tiny French lentils here because they cook very quickly and do not require soaking time (BTW, I simmer the lentils with some of the fresh sage that came in the basket. It adds a wonderful herbal quality to them!). This is a one-stop salad that is not only delicious, but that's also bursting with nutrients.
On a side note, don't forget to save your beet greens and cook them! They are fabulous. See the video for the Spicy Beet Green Crostini on 8/11/08.
As for the summer squash and eggplants, I am going to prepare them the Tuscan way: pan-roasted in olive oil. Slice the vegetables in 1/4” slices (unpeeled), crosswise. Heat a large skillet on medium-high heat. Add 3 tablespoons olive oil. Place the slices in a single layer in the hot oil. Sauté until golden-brown on both sides. Transfer to a platter and sprinkle with sea salt. That’s it! It is as simple as it is scrumptious. Serve as a side vegetable or toss the pan-roasted veggies with baby greens, cherry tomatoes and a balsamic vinaigrette for a fabulous summer salad.
Happy cooking and bon appétit!
For more seasonal recipes go to Viviane's website: foodandstyle.com
As for the summer squash and eggplants, I am going to prepare them the Tuscan way: pan-roasted in olive oil. Slice the vegetables in 1/4” slices (unpeeled), crosswise. Heat a large skillet on medium-high heat. Add 3 tablespoons olive oil. Place the slices in a single layer in the hot oil. Sauté until golden-brown on both sides. Transfer to a platter and sprinkle with sea salt. That’s it! It is as simple as it is scrumptious. Serve as a side vegetable or toss the pan-roasted veggies with baby greens, cherry tomatoes and a balsamic vinaigrette for a fabulous summer salad.
Happy cooking and bon appétit!
For more seasonal recipes go to Viviane's website: foodandstyle.com
Classic Tomato Sauce with Fresh Basil - Makes 2 cups Ingredients
1/2 cup extra virgin olive oil
6 large garlic cloves – skinned and finely sliced
3 lbs very ripe tomatoes – peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
1 small bunch basil (about 3 oz) – leaves removed from stems and torn in 1” pieces
3/4 to 1 teaspoon sea salt to taste
freshly ground black pepper to taste
1 teaspoon aged balsamic vinegar (preferably 20 to 25 years old)
Step 1: Place the tomatoes in a food processor and process until coarsely chopped.
Step 2: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and garlic and sauté for 1 minute only. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 30 to 35 minutes until the sauce has thickened, stirring from time to time. Add the basil, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
Cook’s note: Refrigerate up to 3 days or freeze up to 1 month.
1/2 cup extra virgin olive oil
6 large garlic cloves – skinned and finely sliced
3 lbs very ripe tomatoes – peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
1 small bunch basil (about 3 oz) – leaves removed from stems and torn in 1” pieces
3/4 to 1 teaspoon sea salt to taste
freshly ground black pepper to taste
1 teaspoon aged balsamic vinegar (preferably 20 to 25 years old)
Step 1: Place the tomatoes in a food processor and process until coarsely chopped.
Step 2: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and garlic and sauté for 1 minute only. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 30 to 35 minutes until the sauce has thickened, stirring from time to time. Add the basil, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
Cook’s note: Refrigerate up to 3 days or freeze up to 1 month.
Lentil Salad with Roasted Beets and Spinach - Serves 4For the lentils
4 cups fresh spring water
1/2 cup French lentils (Lentils du Puy)
2 sprigs sage
1 large shallot – finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon sea salt and freshly ground black pepper to taste
2 tablespoons fresh Italian parsley – finely chopped
For the roasted beets
6 small red or pink young beets – peeled, quartered and cut in 1/2” slices
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon sea salt or to taste
fresh ground black pepper to taste
For the dressing
1/2 cup plain goat milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh mint – finely chopped
pinch sea salt
freshly ground pepper to taste
1 small bunch summer spinach
Step 1: In a medium pot put the water, lentils and sage and bring to a boil. Simmer covered for 20 to 25 minutes until tender. Drain, remove the sage and discard. Transfer to a bowl and cool to room temperature.
Step 2: Once cooled add the shallots, olive oil, vinegar, salt, pepper and parsley. Mix well and set aside.
Step 3: Preheat oven to 475°F. Place the beets in a small roasting pan. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 to 30 minutes until light brown on the edges, tossing once. Remove from oven, transfer to a bowl and set aside to cool to room temperature.
Step 4: In a small bowl, whisk the yogurt, lemon juice, mint and salt. Set aside.
Step 5: Spoon the lentils in the center of each plate. Top with a few leaves of summer spinach, then with a few beets slices. Drizzle with the yogurt dressing and finish with some freshly ground pepper to taste. Serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
4 cups fresh spring water
1/2 cup French lentils (Lentils du Puy)
2 sprigs sage
1 large shallot – finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon sea salt and freshly ground black pepper to taste
2 tablespoons fresh Italian parsley – finely chopped
For the roasted beets
6 small red or pink young beets – peeled, quartered and cut in 1/2” slices
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon sea salt or to taste
fresh ground black pepper to taste
For the dressing
1/2 cup plain goat milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh mint – finely chopped
pinch sea salt
freshly ground pepper to taste
1 small bunch summer spinach
Step 1: In a medium pot put the water, lentils and sage and bring to a boil. Simmer covered for 20 to 25 minutes until tender. Drain, remove the sage and discard. Transfer to a bowl and cool to room temperature.
Step 2: Once cooled add the shallots, olive oil, vinegar, salt, pepper and parsley. Mix well and set aside.
Step 3: Preheat oven to 475°F. Place the beets in a small roasting pan. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 to 30 minutes until light brown on the edges, tossing once. Remove from oven, transfer to a bowl and set aside to cool to room temperature.
Step 4: In a small bowl, whisk the yogurt, lemon juice, mint and salt. Set aside.
Step 5: Spoon the lentils in the center of each plate. Top with a few leaves of summer spinach, then with a few beets slices. Drizzle with the yogurt dressing and finish with some freshly ground pepper to taste. Serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
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