notes about tomatoes
tomatoes
Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs
From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
Lynne’s Gulf Red Snapper with Tomato Concasse
From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!
Ratatouille
This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?
This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.
Roasted Okra, Tomatoes and Field Peas
Is there any chance you still have a tomato or two left over from last week’s box? This recipe is from Scott Peacock.
Grilled Sausage and Eggplant Parmigiano Pizza
Are you game to try grilling a pizza? Seems like a great way to entertain as nights get just a little bit cooler. I’ve adapted this recipe from the August 2010 issue of Fine Cooking magazine. Substitute store-bought pizza dough (Trader Joe’s has balls of white and whole wheat pizza dough for about $1 each.) if you don’t want to make your own. No Riverview Italian sausage in your refrigerator? Run out to the Farm Mobile or one of their local markets this week.
Bloody Mary Mix with Pickled Okra
I am so excited that we have all the makings of this recipe from our box this week. I was afraid I’d have to save this recipe for next year, but the tomatoes are back! This recipe is adapted from one demonstrated by Atlanta mixologist Lara Creasy at the Peachtree Road Farmers Market.
Middle Eastern Bread Salad
Adapted from a recipe in yesterday’s New York Times.
Ripe Tomato Stack with Pine Nuts and Mozzarella
Since we’re still getting tomatoes, perhaps you’d welcome an idea for a variation on tomato caprese salad. This one comes from “The Spendid Table’s How to Eat Supper.” I like the addition of currants.
Cornmeal Crusted Catfish with Heirloom Beans and Tomato Gravy
This recipe is from Charleston’s renowned chef, Sean Brock. A little complicated but oh, so delicious.