The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
Saladu Ñebbe (Field Pea Salad)
tomatoes
Autumn Vegetable Soup
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
Basil Chicken with Potatoes
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
Grilled Steak and Tomatoes with Caper Mustard Vinaigrette
This recipe was first published in Fine Cooking magazine.
Easy Greek Chopped Salad
Loved getting cucumbers back again – perfect for a Greek salad. This one came from seriouseats.com but there are a million variations. This one salts the tomatoes and cucumbers to get rid of some of the water, and rinses the onion to calm a little of its bite.
Gazpacho
Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while Read More…
Baked Tomatoes, Squash and Potatoes
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Stuffed Tomatoes 3
There are a million ways to stuff a tomato. Here’s one more.
Pasta with Fresh NoCook Tomato Sauce
So many tomatoes! And in their travels from farm to us, a few of them got bruised along the way.
Here’s my general plan of attack for tomatoes. I sort through them and set aside the ones that are perfect and will live to be enjoyed another day.
For the ones with bruises and the occasional very soft spot, I rinse them and then cut out all the bad spots. Chop the remainder with olive oil, garlic and herbs of my choice, and then season with salt and pepper. Now I have a no-cook pasta sauce that can sit in the refrigerator getting better and better for a couple of days. Here’s a more formal recipe.
Field Pea Tamales
This is an adaptation of an African street food dish called Abala. In Senegal, the little packets are wrapped in banana leaves. At one time I had a banana tree in my yard, and could harvest my own banana leaves for wrappers. I used them to make a Burmese dish of steamed sweet rice – yum. But I digress. If you don’t have your own banana tree, there are plenty of banana leaves for sale at the DeKalb Farmers Market in both fresh and frozen form, and probably at any store that caters to a Caribbean or African customer base.
Or – make it simple – use corn husks as I suggest here. Those are pretty ubiquitous these days.
Just reading through the recipe will remind you that many cultures have leaf-wrapped dishes with a starch – like field peas or corn masa – surrounding a savory filling. And the relish here? If this were a recipe from Mexico, we’d be calling it pico de gallo.