Lima Bean And Dill Kuku

Photo from Sanam Lamborn of The Persian Kitchen blog.

This week, JP tells me Glade Road Growing's bag will contain dill.  While it's too late in the season potatoes or cukes--two of my favorites with fresh dill--the herb is used as a common ingredient in Persian cooking.  You can combine it with rice or try my adaptation of Sanam Lamborn's recipe for Lima Bean Kuku, which is she describes as a Persian version of a frittata or quiche. 

Since pomegranates are in season, you might want to pair this with a Persian salad consisting of salad greens topped with pomegranate sees, walnuts and feta, with a dressing made of pomegranate juice or molasses, balsamic vinegar, olive oil, honey, salt and pepper.

Lamborn's recipe, shown, serves four and is cooked in a non-stick skillet.  I don't like non-stick skillets, so I  bake mine in the oven.  For a more ornate version served by chef  at the Obama White House, see this New York Times recipe.

Serves 6

Ingredients:

1 pound of lima beans (frozen or fresh)
1 medium onion peeled and diced
6 garlic cloves, smashed, peeled and finely chopped
1 tablespoon butter
6 duck or chicken eggs
1 ½ teaspoons coarse sea salt
1 teaspoon ground black pepper1 bunch of fresh dill, washed and roughly chopped
1/8 teaspoon baking soda
1/4 teaspoon of lemon juice
1 tablespoon rice flour
1/4 extra virgin olive oil

1.  Add lima beans to salted boiling water and wait for water to return to a boil.  Then turn down heat and simmer until tender.

2.  Heat cast iron skillet until a drop of water evaporates and turn down to medium low heat.  Melt butter and coat pan.  Sauté until translucent, stirring occasionally.  Add garlic and cook until both are golden in color.  Cool to room temperature.

3.  Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.

4.  Crack eggs in a mixing bowl and pierce yolks with a fork.  Add salt, pepper, rice flour and baking soda and whisk together.  Fold in onions, garlic lima beans and lemon juice.

5.  Brush prepared baking dish with 1/4 cup oil. This may look like a lot, but it gets absorbed into the batter. Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.

6.  Cut into 6 equal pieces. Serve hot or room temperature, with pita and yogurt, if desired.

Beer-Braised Greens

Photo by David Loftus

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Braising greens makes them more tender.  My recipe uses porter or stout for a richer taste.  The alcohol evaporates.  If you'd rather not use beer, you can substitute 2 tablespoons of tomato paste thinned with water to make 1/2 cup.


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Serves 4


Ingredients:

Kale, beet greens or chard or spinach, turnip greens, collards, and/or arugula, rinsed well and torn into 2-inch strips to make 4 cups.  I prefer a mixture.

• 2 tablespoons of extra virgin olive oil
• 2 large cloves of garlic, smashed, peeled and finely sliced
• 1/4 teaspoon red pepper flakes
• 1/2 cup stout or porter
  2 cups of cooked, drained black or white beans (optional)
• 4 tablespoons miso, thinned with a bit of water
• Directions:

1.  In a large pot bring 2 quarts of water and a large pinch of salt to a boil. Add greens a blanch for 1 minute.  Remove to a colander to drain.

2.  In a large skillet heat oil over medium-high heat. Add garlic and  sauté  for 1 minute. Add greens, pepper flakes and beer, cover simmer until tender (about 6 minutes). If you'd like to make this a complete meal, add 2 cups of cooked, drained black or white beans and stir to warm through.  Remove from heat.  Stir in thinned miso and serve.

Bok Choy and Tempeh (or Chicken or Pork) Stir Fry with Mushrooms, Sweet Peppers and Onions

Photo by Susanna Liang at Divine Healthy Food.  Her recipe uses a red chili pepper so it's spicier.


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Sally wrote me after I had developed recipes for tomatillo salsa, to say that the bag for Glade Road Growing this week would instead include bok choy, salad turnips, red pepper, red onion, arugula, lettuce mix and tomatoes.  Here's my recipe for a stir fry using the bok choy, red pepper, red onion and tomatoes with tempeh.  If you prefer, you can use cooked chicken or pork, sliced thin and added in with the tomatoes.

Plus check out the recipe Sally found for the newsletter for  grilled bok choy and turnip rice bowls with soy sesame sauce by Oregon "farmer turned foodie Andrea Bemis" at her blog Dishing Up The Dirt.  (And while you're there, check out the other recipes!)



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Serves 4

Ingredients:

2 cups of brown rice

2 tablespoon extra virgin olive oil or peanut oil
2 tablespoons of sesame seeds
8  cremini mushrooms, sliced (sometimes called baby portobellos)
1 red onion, thinly sliced with one tablespoon finely chopped and reserved for garnish
1 package of tempeh, cut into thin strips (or 1 cup cooked chicken or pork)
1 sweet red pepper, stemmed, seeded, membrane removed and cut into thin slices
4 cloves garlic, smashed, peeled and chopped
fresh ginger, chopped to make 1 tablespoon
4 medium bok choy, chopped into thin slices
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons of balsamic or rice wine vinegar
2 teaspoons smoked paprika
1/2 teaspoon of red pepper flakes
4 tablespoons of miso
2 tablespoons toasted sesame oil
2 small tomatoes, chopped
1/4 cup cilantro chopped


Instructions

1.  45 minutes before you start the stir fry, bring 2 cups of brown rice and 4 cups of water to a boil in a heavy-bottomed lidded pot.  Simmer for 5 minutes.  Rinse rice until water is clear, add water up to the original level and bring again to boil for another five minutes.  Cover pot, turn off the heat and let steam for 40 minutes until the water is absorbed.

2.  Heat a dry cast iron skillet over a medium heat until a drop of water boils off.  Toast sesame seeds until they pop.  Immediately transfer to plate and reserve for garnish.

3.  Add olive or peanut oil to the skillet and heat until a bead of water sizzles.  Add mushrooms and cook until tender.  Add the onions and cook until translucent.  Add the garlic, ginger, paprika, red pepper flakes, red pepper and bok choy and cook the vegetables are tender. 

4.   While the veggies are cooking, in a small bowl, make a paste of the cornstarch, water, miso, sesame oil and vinegar.  Turn down the heat to low and add mixture to the skillet, stirring until it thickens.  Stir in tomatoes (and meat, if you are substituting for the tempeh) and turn off heat and let warm through.

5.  Stir the rice with a fork to fluff and divide among four bowls.  Top with stir fry, garnished with toasted sesame seeds, chopped cilantro and  reserved, chopped red onions.

Photo by Andrea Bemis of her grilled bok choy and turnip rice bowls with soy sesame sauce.

far


mer turned foodie, Andrea Bemis  

Three Tomatillo Salsas: Chopped, Blended OR Grilled

Photo accompanied a recipe by Kate Ramos at Chowhound (no photographer listed).  You can find more of her "nueva Latina" recipes at her blog, ¡HOLA! JALAPEÑO.


JP tells me that this week's bag from Glade Road Growing will include tomatillos and other makings for salsa.  I've included my favorite recipe for an easy peasy fresh salsa, plus more traditional recipes for a blended salsa verde and a roasted tomatillo salsa.

All of these recipes can be served immediately or covered and refrigerated for several days.  In that case, let the salsa come to room temperature before serving.


1.  Chopped:  Fresh Tomatillo Salsa

Makes about 5 cups

Ingredients:

1 pound tomatillos, husked, rinsed and diced small
1 medium onion (white or yellow) peeled, root  and stalk end trimmed and diced small
1 or 2 medium jalapeños, seranos or chipotles, seeded with membranes removed and chopped coarsely
1/3 cup fresh cilantro, coarsely chopped
2-3 fresh limes, halved and squeezed (or enough to make 1/4 cup juice)
2 teaspoons sea salt

Directions:

Place all ingredients in a glass mixing bowl, stir to combine, adjust seasoning as necessary, and serve.

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2.  Blended:  Tomatillo Salsa Verde

Photo by Danny Kim for Bon Appetit

Makes about 2 cups


Ingredients:

1 pound tomatillos, husked, rinsed and quartered
½ medium onion, coarsely chopped
1 garlic clove, crushed
1 jalapeños, serano or chipotle chile, seeds and membrane removed and chopped coarsely

¼ cup fresh cilantro
1 teaspoon sea salt

Directions:

Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.

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3.  Grilled:  Grilled Tomatillo Salsa

Photo by Colin Clark for Fine Cooking.Makes about 1 1/2 cups

Ingredients:

10 medium tomatillos, husked and washed
1/2 cup onion, chopped
2-3 fresh limes, halved and squeezed (or enough to make 1/4 cup juice)
1 medium clove garlic, smashed peeled and chopped
1 jalapeño, serano or chipotle chile, seeded, membrane removed and chopped coarsely

2 teaspoons sea salt
1/4 cup fresh cilantro chopped
1/4 cup  scallions chopped

Directions:

1.  Grill the tomatillos on gas or charcoal grill, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.  If you don't have a grill, you can roast them on a rimmed baking sheet 4 inches below a very hot broiler.

2.  Purée the tomatillos, onion, lime juice, garlic, chiles and a pinch of salt in a blender until it makes a smooth sauce.

3.  Transfer the salsa to a serving bowl.  Add the cilantro and scallions, and season to taste with salt just before serving.

Red Pepper, Spinach and Sweet Potato Hash

Photo by Karielyn Tillman

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This week the bag from Glade Road Growing will include sweet peppers, and baby spinach. This hash makes a nice side to serve with leftover roast chicken or pork.

If you'd like to make it a vegetarian meal instead, after the hash is cooked, stir in 2 cups of cooked drained black beans.  Divide the hash into four sections.  Make a slight well in the center of each section and crack a duck egg (or chicken egg) into each well.  Turn down heat to medium low and cover and cook for for another 4 minutes.  For a vegan version, substitute tofu "sour cream" for the eggs, but only heat until it's warmed through.


Serves 4


Ingredients

2 sweet potatoes, peeled and cubed
1 large onion, peeled and coarsely diced
1 red bell red bell pepper, diced
1 or more cups of  baby spinach, chopped, with 2 tablespoons reserved for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed peeled and minced
fresh ginger, peeled and finely chopped to make 1 tablespoon
1 tablespoon red pepper flakes
2 tablespoons of poppy seeds
1 teaspoon cumin
1/2 teaspoon cardamom
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper


Instructions

1.  Add oil to a cast iron skillet and heat on medium until a bead of water evaporates.  Saute'  onions, garlic and ginger until translucent and add the sweet potatoes, red pepper flakes, cumin, cardamom, poppy seeds, salt and pepper.  Continue cooking until the sweet potatoes are soft and slightly crispy on the outside.

2.   Add the diced red bell peppers, chopped spinach (except for the reserved amount) and gently toss for about 1-2 minutes until the spinach is wilted.  Remove from heat, garnish with fresh chopped spinach and serve.

Peperonata (Sautéed Bell Peppers With Tomato, Onion, and Garlic)

Photo by Vicky Wasik for Serious Eats.

The bag from Glade Road Growing this week will include salad mix, bell peppers and tomatoes.  If your bell peppers have a reddish or yellowish tint, you can let them ripen on the counter and they will be sweeter.  The traditional southern Italian recipes I've seen call for the colored peppers, but this is delicious with green peppers, too.  You may want to add demerara  sugar or  honey, though, at the end, a little bit at a time, until the flavor is balanced, to make up for the lack of sweetness.

This makes a nice side veggie hot, or chilled, it's a great spread on bread or can be tossed with cooked pasta or quinoa.  If you want to make it a whole meal, along with the pasta, stir in 2 cups of cooked chickpeas or white beans or lentils and serve over salad mix.

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Serves 4

Ingredients:

6 tablespoons of  extra-virgin olive oil, divided
3 medium cloves garlic, smashed, peeled, root end removed and thinly sliced
1 medium yellow onion, sliced 1/4 inch thick
3 large bell peppers, stemmed, seeded, and sliced lengthwise 1/2 inch thick
Tomatoes, chopped, to make 2 cups
1 sprig basil,  sliced into ribbons, with stem discarded (or save for veggie broth) or 1/2 teaspoon dried
Sea salt
1 1/2 teaspoons balsamic vinegar
Freshly ground black pepper

Instructions:


1.  In a cast iron skill, heat 4 tablespoons of the oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.

3.  Transfer to a large pot and add tomatoes and basil and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining olive oil and season with salt and pepper. Stir in vinegar and the sugar or honey, if necessary.  Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.

Beth's Vegan Chili

Photo for Tracey Medeiros's The Vermont Farm Table Cookbook by Oliver Parini of Burlington, Vermont, which features a recipe for the chili served at Burlington's City Market/Onion River Co-op.
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JP tells me that this week's bag share from Glade Road Growing will include tomatoes and peppers, so I thought I'd give you my recipe for vegan chili.

Last week, I mentioned that I had attended a pot luck on Sunday.  One cook, a vegan, told me that she never used fake meat when she cooked for herself or her husband, but that she used it to make recipes my "special" for meat eaters.

I disagree!  Meat eaters know what meat tastes like and fake meat and tvp, besides being highly processed, really don't taste like meat.  Instead I suggest that you use spices and whole ingredients. To add a bit of richness, my chili recipe includes cocoa powder, cinnamon and paprika, in addition to the more traditional spices, plus some miso, instead of salt to give depth of flavor.  You could also deepen the flavor by adding diced roasted sweet potatoe instead of the carrots and some sautéed chopped mushrooms.  To get the texture of the meat or tvp, I suggest cooked barley, or if you're gluten intolerant, quinoa.  Because I don't have any Mexican oregano, I also use some fresh chopped basil in the garnish.

I top my chili with greek yogurt or labneh, but of course that's not vegan.  Instead you can use this recipe for tofu "sour cream."

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Serves 8

2 cups dried beans (your choice of black, navy, kidney, red beans or lentils, or a combination thereof)
1 cup of barley or quinoa

Spices:
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1 tablespoon ground cumin
1 tablespoon of cinnamon

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks of celery, diced
1 cup shredded carrots
1/2 poblano pepper, stemmed, seeded, and chopped
1 bell pepper chopped
4 garlic cloves, smashed, peeled and finely chopped
2 cups diced heirloom tomatoes (about 2 medium--you can use canned diced unsalted tomatoes, when tomato season is over)
2 cups of water
3 tablespoons tomato paste
2 tablespoons of cocoa powder
4 tablespoons of miso, thinned with water

Garnish:
Greek yogurt or "tofu sour cream"
1 cup of chopped heirloom tomatoes
1/2 cup of fresh cilantro, chopped
1/2 cup of fresh basil, cut into slivers
1 shallot, peeled and sliced thinly (or substitute a bit of red onion)


Directions:

1. The night before or at least 3 hours before you start the soup, bring beans to boil with 4 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes. Drain and rinse well. Bring back to a boil, cover and simmer for another 5 minutes and then let soak for an hour or overnight. Rinse a second time and bring back to boil with a bay leave and cook until soft. Drain.

2.  After you start the beans, bring the grain of your choice to boil with 4 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes. Drain and rinse well. If you are using quinoa, bring back to a boil, cover and simmer for another 5 minutes, turn off the heat and leave covered for at least 20 minutes until it absorbs the water.  For barley, you will need to cook it longer for it to be tender, so after it sits for the 20 minutes, cover the barley with water and bring back to a boil and then simmer until it is tender and the water is absorbed.

2. In a dry, seasoned cast iron skillet, toast the spices and set aside.   Add the oil to the skillet and cook onions, until they are softened. Add the celery, the peppers, the carrots and the garlic and cook the mixture, stirring, for 4 minutes.  Transfer to a large heavy-bottomed pot.  Add the tomatoes and water, the tomato paste, the cocoa, the cooked beans and grain and simmer, covered, for 1 hour.

4. Stir in the spices and simmer the soup, uncovered, for 15 minutes.

6. Take off the heat and season soup by stirring in the thinned miso.

7. To serve, divide soup into  individual bowls, garnish with yogurt or tofu sour cream, chopped fresh basil, cilantro, tomatoes and shallots.

Beth's End of Summer Minestrone Soup

Photo by J. Kenji López-Alt, who is managing culinary director of Serious Eats magazine and author of its column, The Food Lab.  

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Hope you had a happy Labor Day!

I got to celebrate the weekend with two potlucks (one on Friday on Terry's porch and another on Sunday at Miko's) plus a house concert on Saturday with John Bullard thanks to Beth Kelsey and Bud Bennett to benefit the PEO International scholarship fund  (with yet another potluck--and Bud let me know the interview he did with John for RU's Archives and Special Collections are posted here: part one and part two).

Monday night friends' Mike Gangloff and Matt Peyton DJed world beats at Rising Silo at Glade Road Growing, which meant dinner by Tabula Rasa on Glade (a zucchini panino on rosemary focaccia), roasted beets, blistered shishito peppers and a pint of green tea kombucha/ginger beer.)

All this to explain while I'm not posting as usual on Sunday night.  When I was talking to JP on Saturday about the share it was pretty cold and he suggested a soup.  Minestrone came to mind. Or maybe pasta fagioli, although I wasn't as sure of the recipe.  I heard the librarian at the Newman circulation desk tell another patron they'd be open for Labor Day, so, with all the cooking, good food, music and friends, I waited until Monday before going to the farm to walk over to Tech to post this.  I found the doors locked. Maybe I misheard.  Next time I'll look up the schedule!

The one consolation for filing this later than usual is I get to tell you exactly what is in this week's Glade Road Growing bag and tailor the recipe accordingly for: celery, potatoes, carrots, garlic, tomatoes, sweet peppers, and summer squash.  The only additional veggies you need for my version are and onion, greens and basil.  The version pictured uses green beans, in addition.  But as the chef who made it, J. Kenji Lopez-Alt writes:

If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. It's a hearty, easy, delicious meal that you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand.

He has a handy table here on how to prepare most any veggie you might want to add.

Traditional minestrone often has pancetta or bacon (about a quarter pound for this amount of soup.) Although my recipe is for the vegetarian version (for vegan omit the cheese), Ben Wilke of Strong Earth Farm has pork bellies in the Pork Honesty Freezer at Glade Road Growing.  Just chop the pork and add it with the onions. Or smoke it first, to make bacon.  Or cure it in the fridge and hang to dry per Our Daily Brine.  Or Ben suggests that you can bake it in the oven at 325 degrees F for about 40 minutes.

This recipe serves four for a main dish, but if you want to stretch this further, for each additional serving, add one quarter cup of dried beans, 1/2 cup of diced tomatoes, 1/2 cup of dried pasta and one ounce of cheese, shredded.   If you want more than double the recipe, I'd add additional vegetables.   If you don't have enough fresh tomatoes, you can substitute canned diced tomatoes to supplement. It will keep 4 three days in the fridge.

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Serves 4

Ingredients:

1 cup of dried beans (cannellini beans are traditional traditional, but you can substitute other white beans such as Great northern or navy beans and I like to combine the white beans with garbanzos and red beans or kidney beans--probably because I grew up eating canned soup.)

3 cups of water

1/4 extra virgin cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
1 sweet pepper, diced
2 pounds fresh tomatoes, coarsely chopped (If there are not enough in the farm share, you can use 6 tablespoons of tomato paste and 1/2 cup of water for each cup you must substitute to make 2 cups.)
4 garlic cloves, smashed, peeled and finely chopped
1 or two summer squash, scrubbed and cut into 1/2-inch dice
1/2 pound potatoes, cut into 3/4 inch dice.  If the potatoes or Purple Majesties, you may want to peel them, as they have a thicker skin
1/2 pound greens (kale, chard, arugula, spinach or cabbage or combination) rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
2 cups of water
1/8 teaspoon red pepper flakes
2 tablespoons of miso, thinned with water
1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches--optional, if you prefer to make this recipe vegan plus 4 ounces of cheese shredded.)
fresh basil to garnish

2 cups dried whole wheat pasta (ditalini--shown--is traditional, but you can use elbow, fusilli, penne, shells, orecchiette or any other small pasta.)

Directions:

1.  The night before or at least 2 hours before you start the soup, bring beans to boil with 3 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes.  Drain and rinse well.  Bring back to a boil, cover and simmer for another 5 minutes and then let soak.  Rinse a second time and bring back to boil with a bay leave and cook until soft.

2.  In a cast iron skilled cook onions, until they are softened.   Add the carrots, the celery, the sweet pepper and the garlic and cook the mixture, stirring, for 4 minutes. Add the squash and the potatoes and cook the mixture, stirring, for 4 minutes. Add the greens cook the mixture, stirring, until they are wilted Add the tomatoes, the water and the cheese rind and simmer the soup, covered, for 1 hour.  Remove the rind and bay leaf.

3.  Drain the white beans, reserving the liquid.  Purée half of them , in a blender or food processor with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup.

4.  Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid.

5.  While the soup is simmering, put on the pasta to cook according to directions and drain and toss with a bit of olive oil.

6.  Season soup with pepper and miso.   Add pasta if you are serving immediately or if, not, refrigerate pasta and soup in separate lidded jar(s) for up to three days and combine and reheat before serving.

7.  To serve, divide soup into hot soup in individual bowls, garnished chopped fresh basil and shredded cheese.

Hummus Heaped with Summer Salad

Photo by Deb Perelman of The Smitten Kitchen

JP tells me that the tomatoes are again in abundance this week at Glade Road Growing, as are onions and green peppers, so I thought I'd come up with a recipe inspired by this picture by Deb Perelman, who notes that "throughout the Middle East, there are hummusiots/hummsias, places that serve hummus warm and freshly made, often a little softer than what we get here, usually heaped with other things."

If you live in (or near) Blacksburg and want something more special than store-bought but don't feel like baking pitas  or yogurt flatbreads, you can get great pita bread from Jess Schultz and Pete Macedo at Blacksburg Bagels at the Farmers' Market or from Aaron Grigsby at Tabula Rasa on Glade, the Glade Road Growing farm kitchen.

Perelman is somewhat "persnickety" and peels her chickpeas.  (Or since she lives in NYC, she can go over to Lexington Avenue and buy dried peeled chickpeas, say what?)  I, on the other hand, am more laid back, other than to refuse to make my hummus from canned chickpeas, which I swear a cookbook author suggested at a demo the Virginia Festival of the Book.

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Serves 4


Ingredients:

Hummus

1 cup of dried chickpeas
1/2 cup of sesame seeds
3-4  cloves of fresh garlic, smashed, peeled
3 tablespoons of lemon, lime or orange juice
1 teaspoon of extra virgin olive oil
1 teaspoon sea salt
1/8 teaspoon red pepper flakes
1/2 teaspoon cumin


4 large pita breads or yogurt flatbreads

Salad

1 1/2 cup of heirloom and cherry tomatoes, chopped small,
1/2 pound of small cucumbers, washed, unpeeled, chopped small
1 bell pepper, chopped small
1/4 medium red or white onion, chopped small
1 1/2 tablespoons of lemon or lime juice
1 1/2 tablespoons of extra virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons herbs (cilantro, parsley, mint, oregano, thyme or chives or a mixture of those), finely chopped
1 teaspoon of ground sumac (optional, if you cannot find it.)


Directions:

1.  The night before, in a heavy bottomed stainless steel pan, cover dried chickpeas with three cups of water and bring to a boil.  Reduce heat to low, cover with lid and simmer for five minutes.  Let soak overnight.  Drain and rinse the chickpeas and repeat, but this time simmer until soft, about an hour to an hour and a half.  Drain and rinse a second time.

2.  Heat a cast iron skillet lightly coated with extra virgin olive oil until a bead of water evaporates.  Cover bottom of skillet with raw sesame seeds and toast until they just pop.  Transfer to a bowl to cool.  Repeat until all the seeds are toasted.

3.  In a heavy duty blender or food processor combine the cooked chickpeas, the toasted sesame seeds and the remaining ingredients and process until smooth.  If your hummus seems too too thick, you can thin it with cool water.  (You can also substitute water for the olive oil to make a lower fat version, but really, why?)

4.  Warm 4 large pitas or flat breads, one at a time, in a cast iron skillet and cut into wedges

5. Mix tomatoes, cucumbers, onion, bell pepper, lemon, olive oil, salt and pepper in a bowl. If you have sumac, add about 1/4 teaspoon. Stir in half of herbs, reserving the rest for a garnish

6.  Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with additional extra virgin olive oil.  Heap salad on hummus and arrange pita wedges around the edges of the plate. Finish with a sprinkling of the remaining sumac and fresh herbs.

Gazpacho

Photo (no photographer credited) from Epicurious


JP tells me that this week's farm share will include lots of tomatoes of various types.  They're so pretty you could just sliced them on a platter or dice them with watermelon in a salad.  If it cools down, they'd be delicious in tomato pie.  If it doesn't, here's another way to serve them, in a simple gazpacho which doesn't, like the more complicated versions, require blanching the tomatoes and seeding them.  I use quinoa in this soup,  rather than bread cubes, which still provides a smooth texture while having the advantage of being gluten free, if you have friends that are on restricted diets.

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Serves 4

Ingredients

3 cups of tomatoes, peeled, seeded, and chopped
2 cups cucumber, peeled, seeded, and chopped
1 cup sweet pepper, chopped
1 1/4 cups onion, chopped
3 cups canned tomato juice
2 tablespoons chopped fresh herbs (such as tarragon, thyme, basil, parsley and/or cilantro)
1/4 balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves smashed, peeled and finely chopped
2 tablespoons tomato paste
1 1/2 tablespoons of lime juice
1 cup of cooked quinoa
sea salt
1/8 teaspoon red pepper flakes
1/2 teaspoon cumin

Directions

1.   In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion, plus the herbs to garnish.
2.   Purée the remaining ingredients in a blender or food processor until smooth, adjusting the seasoning to taste with lime juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight.
4.  Serve in chilled bowls garnished with the reserved vegetables

Beet and Carrot Salad with Curry Dressing and Pistachios

Photo by Marcus Nilsson for Bon Appetite. 


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Serves 8

JP says the July 18 bag share will include carrots and beets, so I thought a salad with a curry dressing might be nice.  I liked this picture accompanying a recipe by Rebecca Collerton, who at the time had just finished a stint at Brooklyn's Mr. Curry.  I could find no news of where she is now.  The recipe called for "curry powder."  The spice blend in this dressing is my own.

Ingredients:


1/2 cup shelled pistachios
1/2 tsp sea salt

Curry spices:
1/2 tsp ground cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

2 garlic cloves, smash, peeled and finely chopped
1 tablespoon miso
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

4 small beets or 2 large beets quartered, peeled and sliced thin
4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 tablespoon lime juice


Directions:

1.  In a warm, oiled skillet, toast pistachios until golden brown and season with sea salt.  Let cool, then chop coarsely.

2.  In a small saucepan, toast curry spices over medium heat, add oil and bring to a simmer, swirling occasionally.  Let cool.

3.  In a blender, process garlic, miso, vinegar, and mustard.  With the motor running, stream in curry oil. Blend until dressing is smooth.  This dressing can be made up to two days ahead of time.

4.  Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8 to 10 minutes. Add carrots and remaining dressing and toss.  Season with lime juice.

5.  Arrange on a platter or in individual bowls and serve topped with pistachios.

Beet, Chickpea and Cauliflower Salad

Photo from Nine.com.au Kitchen


JP tells me that the farm share from Glade Road Growing for July 11 will include cauliflower, beets and red onions, so I thought this salad might be good.


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Serves 4




Ingredients

1 cup of dried chickpeas
1 fresh bay leaf
2 large beets or 5 small ones.
1/2 cauliflower, broken into florets
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
2 cup greens (beet greens, chard, kale, arugula, tatsoi or combination thereof, coarsely chopped)

Dressing:

4 garlic cloves, smashed, peeled and chopped coarsely
2 teaspoons wholegrain prepared mustard
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon miso
1/8 teaspoon red pepper flakes


1.  Cover chickpeas in water and bring to boil and simmer for 5 minutes.  Drain and rinse and add three cups of water.  Bring again to a boil, simmer for 5 minutes, turn off heat and soak for at least two hours.  Rinse a second time, add three cups of water and a bay leaf. Bring to a boil and simmer for an hour or until soft.

2.  Dice beets into 1 inch cubes, if large or quarter small beets.  Steam for 10 minutes or until tender.  Let cool and peel, unless skins are tender.

3.  Steam cauliflower florets for about 7 minutes or until tender.  Let cool.

4.  Coat the bottom of a skillet with olive oil and heat until a bead of water evaporates.  Add onions and cook until translucent.  Add greens and saute for 5 minutes.  Add a bit of water and steam for another 5 minutes.  Take off heat.

5.  Combine dressing ingredients in a small jar and stir to combine.  Toss with cooked ingredients and chill in refrigerator in a wide mouth mason jar.  Screw on lid and invert.

6.  Divide among four bowls and serve.

If you like you can top this salad with crumbled feta cheese.  You can also add walnuts, pecans or almonds, hazelnuts, pumpkin seeds or sunflower seeds.

Stir Fried Bok Choy and Carrots with Spring Onions

Photo from Chef Curtis Stone's website (of the LA Restaurant, Maude)

May 30 starts the 2017 farm share for Glade Road Growing.  Sally tells me there will be carrots and bok choy, so I came up with this recipe for a side, which can be expanded to a main dish with the addition of your choice of protein and starch.

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Serves 4


Ingredients:
2 teaspoons toasted sesame oil
2 teaspoons extra-virgin olive oil
1 tablespoon peeled, smashed and minced fresh garlic
1 tablespoon minced peeled fresh ginger
1/4 teaspoon of crushed red pepper
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-wide ribbons
2 carrots, peeled, shaved into ribbons
1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions,
   white and light-green parts)
4 teaspoons of miso thinned with water and 1 teaspoon balsamic vinegar with 1 teaspoon of
   demerara sugar stirred in until it dissolves

OPTIONAL: 
If you want this to be a main dish, rather than a side, you can add 1 package thinly sliced tempeh or 2 cups of cooked white beans or 2 cups of cooked chicken or 2 cups of cooked pork and serve the mixture over 4 cups of cooked brown rice or rice noodles.

Directions:


1. In a large cast iron skillet or wok, heat the oils over medium high heat.

2.  Add the garlic, ginger and red pepper sauté for 30 seconds, or until fragrant and tender.

3.  Add the sliced onion and cook stirring for one minute.

4.  Add carrots and cook stirring for 2 to 3 minutes.

5.  Add the bok choy.  Cover and reduce heat to medium and cook, stirring occasionally for 5 to 10
     minutes, or until the green parts of the bok choy have wilted and the white parts are crisp-tender.

6.  Add in the protein (see OPTIONAL), if desired, and heat until warmed through. 

7.  Take off heat and stir in the miso mixture.

8.    Divide evenly among 4 plates and serve right away.

Moroccan Stew with Butternut Squash, Red Potatoes and Brined Green Olives

Photo by Deb Perelman of The Smitten Kitchen

 *

This week's farm share from Glade Road Growing includes butternut squash, so I thought I'd do another Moroccan stew.  The original recipe calls for preserved lemons, which, if bought prepared  are pricey.  Making them takes three weeks or four weeks, if you want to use this recipe or this one. Since Perelman says they're an acquired taste which she hasn't yet acquired,  I substituted lemon juice.

I also used a combination of lentils and chickpeas, rather than only chickpeas. While couscous is traditional,  it's a pasta.  I prefer to use quinoa, which is gluten free and higher in protein.

I also roasted the potatoes and butternut squash to deepen the flavor.  If you want to cut out this step, you can add them at the beginning of the boiling time. 

Serves 6

Ingredients:

1 and 1/2  cup  dried chickpeas, cooked
2/3 cup raw quinoa, cooked
2 tablespoons of extra virgin olive oil, divided in half
1 onion, chopped
6 cloves of fresh garlic, smashed, peeled and chopped
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/8 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste
2 cups of  tomatoes, diced (canned is fine, if they are out of season)
3 cups water
1 pound butternut squash, cut in half, strings and seeds removed
3/4 pound small red potatoes, cut in half
1 1/2 cups green lentils, rinsed well
juice of 1/2 a lemon
1 cup brined olives, pitted. (Green Cerignolas are nice.  If you prefer, substitute Kalamatas.)
1/3 cup of fresh cilantro, chopped
1/3 cups of sliced almonds, toasted


Instructions:


1.  To cook chickpeas,  in a medium saucepan with a heavy bottom and a tight-fitting lid, cover with an 3 cups of water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time, add three cups of water and bring to a boil again and simmer on low heat until soft, about 1 hour.

2.  Preheat oven to 450 degrees, F. Coat the  squash and potatoes in one tablespoon of the olive oil and roast, cut side down  on a cookie sheet in preheated oven until soft, about 30 minutes.  Cook until you can handle and then dice.

3.  To make the stew, heat the oil in a medium pot over medium heat and saute onions and garlic few minutes until the onions are softened.  Stir in cumin, cinnamon,  sea salt, black pepper, red pepper flakes, and turmeric.  Cook a few minutes until spices are fragrant. Add cooked chickpeas, tomatoes, water and lentils.  Bring to a boil, then cover, reduce heat.

4.  To cook quinoa, bring 2  cup of water to a boil.  Add the 2/3 cup of  raw quinoa and return
to boil.  Take off stove and rinse well.  Add back in a scant 2 cups of water and return to stove and    bring to a boil.  Turn down to low.  Cover.  Cook 15 minutes.  Turn off heat.

5.  Add roasted squash and tomatoes to the stew mixture and cook for an addition 5 minutes or until lentils are fully cooked. Stir in lemon and olives.

6.  Fluff the quinoa with a fork and divide among six bowls.  Ladle the stew on top, garnished with cilantro, almonds and with greek yogurt, if desired.

This would be good served with steamed or braised greens, such as kale, tatsoi or spinach.

Curried Kabocha Squash Soup

Photo by Willow Arlen of Will Cook for Friends.

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This week's farm share from Glade Road Growing includes a sunshine kabocha squash. Rob Johnston developed this variety over the span of nearly twenty years of hand pollination and released it to the commercial market in 2004. In the 1970’s Johnston started by crossing two orange kabochas, the red kuri and golden nugget.  Later in the 1980’s Johnston crossed the most desirable offspring of this work with a green kabocha known as home delight, which was known to have a desirable sweet and dry flesh.

*

Serves 4

This soup  will keep for about a week in the fridge, or can be frozen.

Ingredients:

1 kabocha squash (about 2 lbs)
2 tablespoons of extra virgin olive oil or coconut oil
1/2 medium yellow onion, diced
3-4 cloves garlic, smashed, peeled and finely chopped
1 tablespoon of fresh ginger, finely chopped
1/4 tsp. ground cumin
½ tsp. ground coriander

1/2 tsp    cardamon

1/8 tsp. ground cinnamon
1/8 tsp. ground turmeric

 1/8 tsp.  mustard

 1/8 tsp.   red pepper flakes

2 cups water
1/4 cup unsweetened shredded coconut
sea salt, to taste
fresh cilantro, for garnish
wedges of lime, for serving

Greek yogurt for garnish (or coconut milk for vegan version)

Instructions:

1.  Preheat oven to 350 degrees F.

2.  Remove the stem, and cut the squash into wedges. Scoop out the seeds and stringy insides, and discard them. Place the wedges cut-side up onto a foil lined baking sheet, drizzle with 1  tablespoon of olive or coconut oil, and sprinkle with a generous pinch of salt. Roast the squash for 30-40 minutes, or until tender. Remove from the oven and let rest until it is cool enough to handle, then scoop the meat away from the flesh.

3.  In a large pot or dutch oven, saute the onion with 1 tablespoon of oil for 5-7 minutes, or until translucent. Add the garlic, ginger, spices and a pinch of salt, and cook for another 1-2 minutes, or until the spices are fragrant.

4.  In a blender, combine water with coconut and blend until smooth.  Add squash and spiced onions and puree until smooth. You may need to do this in batches. Return to the pot and add additional liquid as needed to reach the desired consistency.

5.  Serve with fresh cilantro, drizzle of yogurt or coconut milk and and wedges of lime.

Spaghetti Squash Ramen

Photo from Anarchist Kitchen.

Serves 4

Ingredients:

1 spaghetti squash, halved and de-seeded
2 carrots, cut in half lengthwise and cut into sticks
1/2  # mushrooms, sliced
2 cups arugula (or kale, chard  or spinach) chopped
2 green onions, chopped
1/2 cup of cilantro, chopped
1 tablespoon of fresh ginger, finely chopped
4 cloves of garlic, smashed, peeled and finely chopped
4 tablespoons of miso, thinned with water
1/2 tsp red pepper flakes
2 tablespoon of demerara sugar
1 fresh lime lime
sea salt to taste
4 tablespoons of toasted sesame seed oil
8 cups of water
4 hard-boiled chicken or duck eggs, peeled and halved

Directions:

1.  Preheat oven to 400 C.  Cut squash in half and remove seeds.  Place face down in baking dish with some water and bake for for 40 minutes.

2.  In a skillet, add about 1 tbs sesame seed oil. Sautee half the mushrooms with the carrots and half the grated ginger and garlic. When carrots look soft take everything out of the skillet and set on a plate.

3.  In the same skillet, add the greens and remaining garlic and saute them. They will wilt quickly. Once done add them to the cooked veggie plate.

4.  To make broth, bring water to boil in the skillet with the rest of mushrooms and ginger, oil,  pepper flakes and sugar.  Let broth cool until it's warm, stir in the miso and the lime juice.

5. Take spaghetti squash from oven and use fork to remove insides in strands. Divide the squash among four bowls, add broth, and place veggies on top and garnish with onion greens, cilantro and hard boiled eggs.

Spicy Carrot Soup

Photo by Karsten Moran for the New York Times.


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Hail got Glade Road Growing's chard this week (sigh), but there will still be carrots and onions in the farm share.  With the cold weather, I though soup would be good.  (And when the warm weather returns, this one is also good chilled.  If you would like this to be heartier, for a main course, you can add two cups of cooked white beans or garbanzos. 

*

Serves 4


Ingredients:
3 tablespoons extra virgin olive oil,  coconut oil, or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon fresh ginger, finely chopped
4 cloves of fresh garlic, smashed, peeled and finely chopped
1 tablespoon turmeric
½ ground coriander
⅛ teaspoon red pepper flakes
1/2 teaspoon sea salt
2 pounds young carrots, peeled and cut into 1-inch pieces
8 cups of water
1 cup of dried white beans or garbanzo beans, cooked (optional)
1 bunch or hakurei turnips or one small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups) (if using turnips, reserve the greens for another use)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Cilantro or basil leaves, chopped, for garnish (optional)
Lime wedges, for serving
Greek yogurt or tofu sour cream for garnish (optional)

Directions:

1.  If you are adding beans to make this a main dish, the night or at least two hours before, in a medium saucepan with a heavy bottom and a tight-fitting lid, cover 1 cup of beans with 2 cups water, and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time.  Add two cups of water and bring to a boil again and simmer on low heat until soft, about 1 hour with 2 bay leaves.



2.  In a heavy-bottomed, lidded  soup pot, over medium-high heat, add 2 tablespoons of the oil.  When it is hot enough that a drop of water turns to steam, add onions saute, stirring, for about 5 minutes, or until lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season with salt.

3.  Add carrots and water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. If you would like this to be a main dish, add two cups of cooked beans.  Purée in a blender in batches, then return to soup pot.  Thin with water as  necessary, as the soup should not be too thick. Set aside.

4.  While soup is cooking, steam the turnips or daikon until tender, about 5 to 6 minutes. Drain and keep warm.

5.  Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of  oil in cast iron skillet over medium-high heat. When hot, add mustard seeds, cumin seeds and red pepper flakes. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.

6.  Divide daikon pieces among four bowls and ladle over a cup or so of soup. Garnish with cilantro or basil leaves, if using, and give each bowl a squeeze of lime.   Add a dollop of yogurt or tofu sour cream, if you desire.  

Baingan Bharta AKA Northern Indian Eggplant Curry

Photo by Sabra Krock for the New York Times.

Ingredients:

1 large eggplant
2 tablespoons lime juice
2 tablespoons extra virgin olive oil


1/2 tsp gound cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 teaspoon red pepper flakes

1 medium onion, thinly sliced
1 tablespoon ginger, finely chopped
4 cloves smashed, peeled, finely chopped
1 green chili finely chopped, seeds removed (optional--for extra heat)
1 tomato, diced
2 cups cooked garbanzo or chicken (optional)
1/2 cup plain yogurt
1 teaspoon salt
1/2 cup of cilantro or basil, finely chopped
 
Directions:


1.  Prick the eggplant with a thin-blade knife. Grill over very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan or in a counter-top convection oven at 450 degrees F.  It will take about 20 minutes.

2.  When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

3.  Toast spices in a dry skillet and set to the side.

4.  Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and ginger  (and green chili, if you'd like) and cook for another minute. Add the tomato, toasted spices and salt. Cook until the tomato is soft, 5 minutes or so.

5.  If you would like for this to be a main dish, you can add two cups cooked garbanzo beans or  chopped cooked chicken. 

6. Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and cilantro and turn off the heat. Serve hot with warm chapati bread or pita, or over cooked rice quinoa. 

Kale and (Of Course Avocado) Guacamole

Photo by Ian McSpadden for Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh.

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Sally, JP and Jody will be on vacation, but Sally tells me that the  Glade Road Growing farm share for September 6 will include kale, sweet peppers, eggplant, head lettuce, basil, tomatoes and garlic. 

Inspired by Dr. Ramsey's suggestion, I decided to add kale to my guacamole recipe.  While I usually used cilantro, I decided to try basil, since that's what available.  (His recipe calls for red onions and jalapeños, while mine uses garlic, sweet peppers and cumin. I also use fewer avocados and add cooked beans to increase the protein and fiber and cut the fat.)

Ingredients:

2 cups kale leaves
2 Hass ripe avocados, cut in half, pits removed
2 tablespoons of lime juice
1/2 cup of cooked white beans
3 ripe tomatoes, finely chopped
1/4 cup sweet red pepper,  stem and core removed and finely chopped
4 cloves of garlic  smashed, root end cut off, peeled and chopped

1/2 teaspoon sea salt
1/4 cup fresh basil chopped
1/2 teaspoon of ground cumin


1.  Steam the kale over boiling water for a couple of minutes.  Rinse in a cold water bath, to maintain the bright green color, drain and chop finely.

2.   Scoop out the flesh out of the avocado and place in a large bowl, along with the cooked white beans and immediately coat in lime juice to keep the avocado from browning.   Add salt and mash with the back of a wooden spoon until it is still a bit chunky.it chunky.

3.  Stir in kale, tomatoes, red peppers, garlic, cumin and   basil.  Cover and store in the refrigerator up to 10 hours.

4.  Serve with whole grain tortilla chips, toasted whole wheat pita wedges, or toasted soft corn tortillas.

Stuffed Fresh Tomatoes

Photo from Richmond-based food writer Tim Vidra's recipe for Aftertaste.

*


The tomatoes are in!  While they've been on sale at Glade Road Growing's farm stands for weeks, they've finally arrived in sufficient quantities for the vegetable share, along with basil, garlic, summer squash, onion and a pepper (plus a beets or kohlrabi, which I'm not including in this recipe, as I featured them last week.

If it were cooler, this might sound like the perfect time for ratatouille.  But, arrgh, it was in the nineties this weekend and will still be high eighties now that the heat wave is "over."  Who feels like cooking?  I don't.  Last week, in her newsletter, Sally suggested grilling or using a crock pot in the evening to keep the house cooler, but I thought, why not something raw?

If the tomatoes in your bag are the large heirloom slicers, as shown above, great.  If not, no problem.  I'm not sure how many tomatoes you'll be getting, so, if there are fewer, enjoy what you get and use any extra stuffing in pitas or tossed with cooked pasta and/or beans that have been chilled.  The original recipe called for cukes and dill (and no squash, sweet pepper, onion, garlic and basil) so I made some changes.

*

3-4  tomatoes, topped and cored with a paring knife
1 summer squash, stem and end cut off and diced
1/4  sweet pepper, stemmed, seeded and diced 
3 ounces feta cheese, crumbled
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh basil, chopped, divided into two portions
2 teaspoons onions, chopped finely
1 garlic clove, peeled, smashed and diced finely
Sea salt and fresh ground pepper to taste

1.  Sprinkle the inside of each tomato with salt. This will pull the juices from the tomato and into the well.

2.  To make the dressing, combine olive oil, vinegar, garlic, onion and a pinch of salt and pepper, whisking to combine.

3. Dice the tomato top/core and add to the prepped squash, sweet pepper, crumbled feta and half of the  basil. Pour the dressing over the diced ingredients and stir to combine.

4.  Scoop the salad into the cored tomatoes and garnish with remaining basil.