Recipe: Sweet Surprise Tomato Basil Soup

This tasty recipe brings together the sweet tastes of late summer, with apples, tomatoes, bell peppers, and fresh basil for a delicious Italian twist on an old classic.

Sweet Surprise Tomato Basil Soup

Ingredients:

(Photo credit: Wikipedia)

1/4 cup unsweetened apple juice
1 teaspoon olive oil
2 garlic cloves, grated
1/2 red bell pepper, diced
1/2 sweet onion, diced
1 cup vegetable or chicken stock
4 cups diced tomatoes (fresh or canned)
1/3 cup pasta (I suggest orzo)
1/4 cup fresh basil, chopped 

Directions:

• Heat the apple juice and olive oil in a soup pot over medium heat. Add to the soup pot the garlic, red bell pepper, and onion and cook for 5 to 7 minutes or until the veggies are soft (making sure the onion doesn't brown). Drizzle in just a touch more apple juice if the veggies start to stick to the pot.
• Add the broth and diced tomatoes, bring to a boil, then add the orzo (or other small pasta you choose) and turn heat down just to stay at a slow bubble, and cook, stirring often, for 5 minutes.
• Put lid on pot, turn heat down to low, and simmer for 15 minutes. 
• Remove the pot from the heat, uncover the pot, stir in the basil, and serve immediately.

Recipe: Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

One of our favorite summer foods - tomatoes - is coming soon! Tomatoes can be used in hundreds of different recipes, and are abundant in summer salads. This summer, try this new twist on a tomato salad, using fresh herbs, goat cheese, and zucchini blossoms for a beautiful, sophisticated gourmet garden treat!

Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

Ingredients:

4 oz soft goat cheese, room temperature
2 Tbsp fresh basil
2 Tbsp fresh marjoram
8 medium size zucchini blossoms, freshly picked
3 Tbsp extra virgin olive oil
kosher salt to taste
5 cups garden grown cherry or grape tomatoes, cut in half
1 Tbsp fresh chives

Directions:

1. Preheat oven to 350 degrees and oil a large baking sheet.
2. Gently rinse off zucchini blossoms, then trim any sharp points from the bottom leaves that hold the petals in place and trim the stem to 1/2 inch. Now, slide a sharp knife lengthwise to lay the blossom open 'butterfly' style and remove the stamen or pistil (depending on if you chose male or female blossoms.) Gently pat dry.
3. In a large bowl, mix together the goat cheese with 1 tablespoon of the basil and 1 tablespoon of the marjoram; form into 8 equal size balls.
4. Lay 1 ball inside each of the open blossoms, then close blossom over the cheese ball and lay, cut side down, on prepared baking sheet.
5. Drizzle or brush each blossom with 1 1/2 tablespoon of olive oil and flavor with kosher salt, then bake for about 6 to 9 minutes - when you see the cheese bubble up over the blossom and start to ooze out and brown around the edges, they're done. Remove and set aside while you prepare the tomatoes.
6. In a large bowl, toss the tomatoes with the remaining 1 1/2 tablespoon olive oil, the remaining basil, the remaining marjoram, and the chives.  Sprinkle with kosher salt and freshly ground pepper to taste, then arrange on plates.
7. Top with the baked zucchini blossoms, add more kosher salt if desired, and serve while blossoms are still warm.

Recipe: Crockpot Jambalaya

Use your slow cooker to make this classic Cajun recipe even easier! Just brown the meat, then add everything to the crockpot, cover, and let cook until done - voila - dinner!

Crockpot Jambalaya

Ingredients:

Jambalaya with chicken, sausage, rice, tomatoes, celery, and spices. (Photo credit: Wikipedia)

1 large onion, diced small
1 large green bell pepper, diced small
2 celery stalks, diced small
2 Tbsp cooking oil
1 lb chicken meat, diced
1 lb pork sausage
3 garlic cloves, minced
1 reg can tomato paste
1 reg can stewed whole tomatoes
1 reg can tomato sauce
1-1/2 cup water
1-1/2 cups uncooked rice
1 lb small to medium shrimp
1 box (10 oz) frozen corn, thawed
2 Tbsp brown sugar
1/4 tsp cayenne pepper
salt and black pepper to taste
2 Tbsp butter

Directions:

• Put chicken & sausage in a large skillet, add oil, and cook over medium-low heat until chicken is cooked and sausage is no longer pink.
• Add the garlic and cook, stirring until garlic is just fragrant.
• Add chicken, sausage, onion, pepper, celery, tomatoes, paste, sauce, and uncooked rice to large crockpot. Add 1 1/2 cups of water to the pot, stir thoroughly.
• Cover and cook for 6 hours on Low or until rice is tender.
• Add in the shrimp, corn, brown sugar, cayenne, salt, black pepper, and the butter, stir to combine and cook until shrimp is pink and cooked thoroughly; about 20 minutes more.
• Serve hot in bowls with crusty bread and a green salad.

Recipe: Cheesy Eggplant Lasagna

This simple and tasty low-carb recipe uses eggplant as the "noodles" in this fun take on lasagna. Use medium-sized long or oval eggplants if you can, so you can get the slices to approximate lasagna noodles in size. This is another great way to use up all those fresh tomatoes, basil, and eggplants your garden may be full of this time of year! Packed with healthy goodness, this one is also a good recipe for those on a low-carb or gluten-free diet.

Cheesy Eggplant Lasagna

Ingredients:

2 medium eggplants, sliced in thin lengthwise strips
1 cup tomato sauce
1 pound tomatoes, sliced thin
1 cup ricotta cheese, softened
3/4 cup shredded mozzarella cheese
2 tsp dry basil or 1/4 cup fresh chopped basil
2 tsp Italian seasoning  
salt and fresh black pepper, to taste
cooking oil spray

Directions:

1. Preheat oven to 400 degrees F.
2. Season eggplant slices with salt and pepper. Arrange slices evenly in a nonstick baking pan and bake for fifteen minutes.
3. Spray a glass baking dish with cooking spray and arrange eggplant slices evenly on the bottom. Pour half of the tomato sauce over the eggplant, then top with a few tomato slices. 
4. Sprinkle salt, pepper, basil, and Italian seasoning over this mixture, then spread a little of the ricotta cheese over the tomatoes. Sprinkle some mozzarella on top. 
5. Repeat in layers, topping with mozzarella as a final step.
6. Bake for twenty minutes, then place under a broiler just until cheese turns golden brown.
7. Slice lasagna evenly and garnish with Italian seasoning.

Recipe: Linguine With Fresh Tomatoes And Avocado Cream Sauce

This delicious dish combines fresh flavors of tomato and lemon with the creamy indulgence of heart-healthy avocados for a taste treat that will fill you up and leave you satisfied, without having to over-eat.

Linguine With Fresh Tomatoes And Avocado Cream Sauce
(Serves 3-4.)

 (Photo credit: Wikipedia)

Instructions:
1 (8 oz) pkg uncooked pasta
1 Tbsp olive oil
2 avocados (must be very ripe)
1 lemon, zested and juiced
2 garlic cloves, minced
1/4 cup reserved pasta cooking water
salt and pepper to taste
1 cup cherry or grape tomatoes, halved

Directions:

• Fill a large pot with salted water, bring to a boil, add pasta and cook until just al dente. Ladle out at least 1 cup of cooking water into a saucepan and keep warm, then drain the pasta through a colander, return pasta to pot, pour in olive oil, toss to coat, and cover to keep warm; set aside.
• Clean and pit the avocados, scooping the flesh into a food processor.
• Add the lemon zest, lemon peel, garlic, and 1/4 cup of the reserved pasta cooking water to the food processor. 
• Process until smooth, then taste, add salt and pepper if needed, and pulse until blended well.Add more reserved pasta cooking water if the consistency is too thick, blending until smooth. You want a thick sauce consistency, not watery.
• Uncover the pot with the pasta in it, add the cut up tomatoes and the avocado sauce, toss to combine, taste and add more salt and pepper if needed.  You may also like a sprinkle of red pepper flakes or cayenne pepper for a bit of heat.
• Serve warm in pasta bowls or plates.

Recipe: Hummus & Feta Stuffed Grilled Eggplant

If you're following the blood type diet, this recipe will work for all the types except O (which shouldn't eat many legumes). Some say A types should not eat cheese, but according to Dr. D'Adamo's book, feta is okay.

This is a great summer recipe which incorporates some of that extra eggplant, which is delicious grilled, plus tomatoes and green onions. It's a simple recipe, but one which is sure to delight! Ingredients can easily be adjusted proportionally to serve more people.

Hummus And Feta Stuffed Grilled Eggplant
(Serves 2-3 as an appetizer; 1 as a snack.)

Ingredients:

Roasted eggplant (Photo credit: Wikipedia)

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Instructions:

• Wash and cut eggplant lengthwise into 1/4 thick strips. Grill, broil, or roast eggplant slices until lightly browned and softens.
• Lay eggplant slices out onto a work surface. Spread the hummus evenly over each eggplant slice.
• Sprinkle the feta cheese evenly over each slice.
• Top with the onions, sprinkling them evenly on each slice.
• Distribute the diced tomato pieces on top. Sprinkle with salt and pepper to taste.
• Start at a thin end and roll the eggplant up over the stuffing ingredients. Serve warm.

Recipe - Mozzarella Swiss Chard Snack Wraps

Here is an interesting one to try, especially if, like me, you get a lot of Swiss Chard in your CSA share, and are wondering what to do with it! The cheese makes these a great way to get your kids to eat some vegetables, and you can add your own creative touches as well - try different kinds of cheese, add red pepper flakes if you want a little kick, or add other vegetables as well.

Try it, and see what you think!

Image via WikipediaMozzarella Swiss Chard Snack Wraps
(Makes 8 snack wraps)

Ingredients:
8 large Swiss chard leaves
1 large (or 2 medium) ripe tomato, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp onion flakes
salt and pepper
1/2 cup grated Mozzarella cheese

Instructions:

1. Preheat oven to 400 degrees and lightly oil a large baking sheet.
2. Put big pot of water on stove and bring to a boil; drop Swiss chard leaves in for about 30 seconds, just long enough to soften, remove and drain on rack.
3. Lay leaves out on prepared baking pan and brush each with olive oil lightly.
4. Place a tomato wedge in the center of each leaf, sprinkle with a little onion flakes, season with salt and pepper, then divide the mozzarella cheese evenly on top of each leaf. 
5. Roll the leaves up and over the tomato and cheese, tucking under to close.
6. Place in preheated oven at 400 degrees and cook for 10 to 15 minutes or until cheese is melted and Swiss chard is starting to brown around the edges.
7. Serve hot.

Video - Easy Summer Tomato Sauce

I guess this one probably doesn't technically count as "from scratch," since it uses canned tomatoes, but you could easily use diced fresh tomatoes and a little basil, and it wouldn't take much longer. If you're in a pinch for time, this is a great way to make a quick pasta sauce for an easy weeknight dinner. It made me hungry just watching!

Re: Summer Cooking Guru Challenge!!
simple tomatoe sauce

Recipe - Peachy Heirloom Tomato Salad with Blue Borage Blossoms

Here is a true gourmet summer treat!  This delicious recipe combines interesting ingredients to make an unusual taste treat combination - and a gorgeous color palette! Give it a try, and let us know what you think.

Peachy Heirloom Tomato Salad with Blue Borage Blossoms
Image via Wikipedia(Serves 4-6)

Ingredients:

1 lb ripe fresh peaches
2 lb. vine ripened heirloom tomatoes
3 green onions, cut into thin strips
2 Tbsp light olive oil
2 Tbsp freshly squeezed orange juice
1 Tbsp balsamic vinegar
1 tsp soy sauce
1/2 tsp orange zest
1/4 tsp kosher salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup blue borage flowers, whole

Directions:

1. Clean, core, and chop the tomatoes roughly. If your collection of heirloom tomatoes includes small (cherry size) tomatoes, just cut in half.  Mix up the way you cut them so everything isn't the same. Put in large salad bowl.
2. Scrub the peaches and slice into small wedges (removing the pit and stem as you do.) Add to the salad bowl with tomatoes.
3. Add the thin strips of green onion to the salad bowl.
4. Now make the dressing:
• Whisk together the olive oil, orange juice, balsamic vinegar, soy sauce, orange zest, and salt until smooth and frothy.  
• Pour this dressing over the salad, sprinkle in the mint and basil and toss to combine.
5.  Set the salad aside for 10 minutes; taste and add salt if necessary.
6. When seasoned properly, Serve in individual salad bowls, sprinkling the blue borage flowers over each serving.

More Tasty Gourmet Recipe Ideas:
    

Recipe - Broiled Garden Tomato Basil Salad

If you're a tomato lover like me, this one will have you drooling just reading the recipe!

Broiled Garden Tomato Basil Salad
Image by Alaina B. via Flickr(Makes 8 individual salads.)

Ingredients:

4 large sweet beefsteak tomatoes
olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup fresh basil, coarse chopped
8 fresh baby mozzarella balls, cut into small pieces
4 strips bacon, diced and crisp fried, drained

Directions:

1. Wash and cut the tomatoes in half across the 'equator' and carefully cut out the insides, chop up and put in a bowl.
2. Add to the bowl with the tomato pulp, the kosher salt, black pepper, basil, and mozzarella balls pieces. Mix to combine.
3. Place each tomato 'bowl' cut side up on a broiler pan and brush lightly with olive oil.
4. With slotted spoon, fill the bowls with the tomato-basil-mozzarella mixture, making sure you don't get too much tomato juice in the tomato bowl.
5. Place under preheated broiler at 5" away for about 3 to 4 minutes or until tops brown, tomato softens, and cheese is melted.
6. Remove and let cool slightly.
7. Sprinkle crumbled bacon on top and serve warm.

More Scrumptious Tomato Recipes:
   

Turn The Humble Garden Tomato Into A Gourmet Salad Star

When new gardeners start plotting out their garden, typically the first harvest they envision is the tomato.  Yes, the good old tomato ranks first among all the vegetables we imagine in our dream gardens.  Why is that?  Because the garden tomato is not only easy to grow, but freshly picked, is one of the tastiest of all vegetables.

Image via WikipediaHowever, tomatoes have often been thought of as the 'blue collar' vegetable – good, but not gourmet.  But even a good old fashioned tomato can produce culinary brilliance when treated with a little imagination.

A Little Background

The tomato wasn't always so beloved or accepted.  At one point, the tomato was considered suspect, even poison.  However, as the tomato traveled from South America, to Central America, to North America, and then into Europe, this fruit (yes, the tomato is a fruit) kept gaining favor.

This unsuspecting treat started out as a tiny, gnarly, even wild fruit.  Growers have been developing hybrid tomatoes ever since, creating bigger, smoother crops.  However, during this hybrid process, we've lost much of the flavor of the true tomato. 

Growing your own tomatoes can help you get back to the basics;  a sweet, firm, flavorful tomato.  Once you get closer to the tomatoes that the Aztecs worshiped, you'll enjoy flavors that will have you singing the praises of tomatoes as a gourmet treat.

Old Fashioned Favorite Takes Center Stage
Tomatoes are one of the more versatile veggies in the garden. It's sometimes difficult to think of tomatoes as gourmet, but it's time to rethink.  When you plant a tomato, you expect a fresh salad at harvest time, but perhaps you haven't given a gourmet salad much thought.  Most likely you've thought of the tomato as an addition to a green salad.  It's time to give fresh tomatoes a bigger stage on the family table.

Yes, tomatoes give a glorious boost to mixed greens in a salad.  But, as a central ingredient in salads, you can't go wrong with the bright colors and flavors of the garden grown tomato. There are so many ways to turn this simple side show into a headliner.

When choosing tomato plants or tomatoes at your farmer's market, choose heirloom tomatoes or home-style, not hybrid, tomatoes for the best of both worlds. These tomatoes don't look like the tomatoes you may be used to in the produce aisles, but the further you get away from hybrids, the better the flavor.

Image by mnapoleon via FlickrSimple ideas for fresh tomatoes can produce gourmet classics.  For instance, combine fresh diced tomatoes with prosciutto, baby mozzarella, fresh basil, and a drizzle of balsamic vinaigrette or even just a good olive oil, and you'll discover a salad that is bound to please even the most jaded gourmet.  Or skip all the other ingredients and cut up a variety of tomatoes of all shapes, colors,  sizes, and flavors for a surprising salad that's both simple and elegant. Splash with a mix of good olive oil and balsamic vinegar, a dash of kosher salt, and your choice of  herbs to give the tomato a chance to really stand out.

Another option is to use fresh tomatoes as a bowl or 'vehicle' for a crab salad, tuna salad, shrimp salad, smoked salmon, or other main-dish style salad for a special luncheon or light dinner.  Scoop the inside out of a large, sweet tomato, dice and combine with other fresh veggies, then fill the tomato 'bowl' and serve.

You can serve a hot salad with the same basic ideas.  Saute onions and mushrooms, then toss with chopped kale and dill, put inside the tomato bowl, top with shredded provolone or mozzarella cheese and set under the broiler just long enough to melt the cheese.  Now you have a wonderful hot salad, side dish, or luncheon favorite with unexpected flavors.

There is no end to the excitement a fresh garden tomato can elicit when combined with other imaginative flavors or when standing on its own fresh good taste.  The gourmet happens when you get creative and think way beyond the notion that a tomato is just a supporting actor in your salad.  Make it the star and taste the possibilities!

Check back Wednesday for some gourmet tomato recipe ideas....