If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
Tomatoes
(2020) Triple Garlic Pasta with Oven-Dried Tomatoes, Olives, and Breadcrumbs Recipe
This recipe popped up in my inbox this afternoon – part of a collection of tomato recipes from Serious Eats and a great reminder of the power of oven-drying tomatoes. If you’re not sure what to do with that quart of little tomatoes, consider this recipe.
(2019) Green Goddess Dip with Vegetables and Homemade Pita Chips
In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
(2019) Sautéed Green Beans with Mushrooms and Caramelized Onions
If you’d like to turn those green beans into dinner, try this recipe from adapted from seriouseats.com. It calls for button mushrooms but if you can get to a farmers market this weekend I hope you can find some local mushrooms to use instead.
(2019) Shakshuka
A box like this week’s has me thinking “shakshuka.” (With the most tomatoes in one box that I think I’ve seen all year.) And I’m amazed to see I’ve never posted a recipe for this versatile dish – baked eggs cooked in a spicy tomato sauce. So look below for a recipe adapted from one at from feelgoodfoodie.net. This one is actually pretty basic – so add hot pepper flakes or other forms of heat as your household prefers.
(2019) Pricci’s Rigatoni Alla Norma
I’ve adapted this recipe slightly. When Pricci sent the recipe originally, it called for fresh tomatoes. Then they revised it for canned Italian tomatoes. That was fine, and probably is closer to what they serve at the restaurant, but I liked it best with fresh tomatoes. Today’s eggplant and tomatoes are exactly what you need for this recipe.
(2019) Mexican Shrimp Cocktail
Because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?
(2018) Zeb Stevenson’s Tomato Pie
This week my tomatoes are going into a tomato pie. I could have sworn I shared this recipe before. It’s from Zeb Stevenson when he was the exec chef at Watershed. We ran it in the AJC three years ago.
Best. Tomato. Pie. Ever.
Stevenson has created a tomato pie with a biscuit-like crust and a layer of cheese that keeps the crust crisp but doesn’t overwhelm the bright tomato flavor. It’s a far cry from the soggy, mayonnaise-filled pies you may have tried before.
The recipe basically has you creating your own self-rising flour. This is perfect if, like at the restaurant, you don’t want to take up room storing something that isn’t often used. Instead of stocking up on self-rising flour, just make your own. Of course, if you have self-rising flour in the pantry, substitute 2 cups of that for the flour, baking powder and 1/2 teaspoon salt.
(2018) La Casa Italian Grill’s Spaghetti Squash with Fresh Vegetables and Marinara Sauce
We ran this recipe for spaghetti squash in the AJC last year and it’s absolutely delicious. Probably you’re already doing something like this, but this might inspire a small tweak in your own recipe. I’m making this tomorrow, but using the slicer tomatoes from the box. They’ll work fine, just be a little more “saucy” than Romas.
(2018) Fox Bros. Bar-B-Q’s Frito Pie
And here’s a fun recipe that looks more complicated than it is. Basically they’re making a big pot of chili (using their barbecued brisket) and then serving it out of individual bags of Fritos.