Sautéed Green Beans with Heirloom Tomato Marinara Sauce

Ingredients:

• 4 cups halved heirloom cherry tomatoes
• 2 tablespoons of virgin olive oil
• 1/2 cup of filtered water
• 4 cloves of garlic, grated on a microplane or minced
• 1 large shallot, chopped
• 2 tablespoons of fresh chopped parsley
• 1 giant handful of fresh basil leaves, ripped
• sea salt and coarse ground pepper to taste
• 2 cups of fresh green beans, end snipped

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. *If you are using this marinara recipe for pasta or another dish, through in the basil, stir and it is ready to be served.

Once the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through {cover with a lid if necessary}. Eat ASAP - so yummy and so perfect for a light summer meal.

{serves 2-4}

For more information and recipes from Sherrie visit her blog, With Food + Love

Roasted or {Grilled} Garlic Scapes with Sea Salt

Ingredients: 

• 1 bunch garlic scapes
• olive or coconut oil
• sea salt

Preheat oven to 400 degrees.

Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.

To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.

For more information and recipes from Sherrie visit her blog, With Food + Love

Soba Noodle Stir-Fry

I've made this with a huge array of veggies; it's a great way to use whatever is in the box this week!   Sometimes, we make it with chicken, sometimes not.  I've also served it over a bed of lettuce; the sauce from the stir fry acts like a salad dressing and the cold lettuce with the warm stir fry creates a pleasant contrast.  There are no quantities indicated for the ingredients because it's infinitely flexible--use what you have and however much you want of it.  Makes delicious leftovers too! 

Ingredients:
Soba noodles, cooked according to package directions
a mix of vegetables, such as snow peas, radishes, onions, scallions, mushrooms, carrots, bok choy,
        broccoli, etc.  Leave snow peas whole, julienne other vegetables or dice
garlic or garlic scapes, chopped
chicken breast, cubed (optional)
neutral flavored cooking oil (such as canola)
toasted sesame oil (a little goes a long way)
soy sauce
hoisin sauce
sesame seeds
salad greens (optional)

Method:
1.  In a bowl, mix equal parts hoisin sauce and soy sauce.  Whisk to dissolve the hoisin sauce.  A stir fry for a family of four usual takes about 2 Tbsp of each.   

2.  Heat neutral oil in a large skillet or wok.  If using the chicken, cook, unseasoned, in the oil until cooked through.  Remove from pan and set aside.

3.  Cook the vegetables in the neutral oil.  Add them in reverse order of cooking time (radishes and carrots take longer to cook, snow peas only take a few minutes).  The idea is to have all the veggies cooked through at the same time.

4.  About two minutes before the veggies are finished cooking, add the garlic or garlic scapes.  Cook until fragrant, about a minute.  Add the sesame oil and a generous helping of sesame seeds to coat the vegetables.  Add the cooked chicken, if using, and the soba noodles.     

5.  Stir in the hoisin and soy sauce mix.  Be sure that everything is thoroughly coated by the sauce.  If it's not thoroughly coated, add a little more of both sauces.

6.  Serve as it is or over a bed of salad greens.

Crispy Purple Potatoes with Fresh Oregano + Crumbled Egg

Ingredients:
6-8 small purple potatoes, thinly sliced [measures out to about 4 cups]
2 shallots, thinly sliced
1 farm fresh hard boiled egg, chopped
2 tablespoons extra virgin olive oil [or other preferred vegetable oil]
2 tablespoons red wine vinegar
fresh oregano, about 1 tablespoon chopped
pinch of crushed red pepper flakes, optional
sea salt
course ground pepper

Scrub your potatoes well, slice them thinly with an extra sharp knife or mandolin slicer. Place them in a bowl of cold water for about 30 minutes. The water will draw out some of the potato's starch and they'll cook up crispier. In a large saute pan heat the olive oil over medium-low. Spread the potatoes as evenly as you can and cook until browned on one side. Now add the vinegar, shallots, crushed red pepper flakes, sea salt and pepper. Flip the potatoes over to crisp the other side.

After both sides are crispy brown and the potatoes are heated through top them with the fresh oregano and chopped egg. The warm crispy potatoes are the perfect compliment to the cold chopped egg. Try topping this dish with a fresh hunk of goat cheese [not pictured] it's unbelievably delicious! And, if you're into a vegan option, just eliminate the egg altogether. Friends, if you can't find purple potatoes in a store or farmers' market near you, get creative and keep it nutrient packed, try sweet potatoes instead!

LIVING SIMPLY GLUTEN FREE

Butternut Squash Sweet Potato & Leek Hash

Ingredients:
1/2 large butternut squash [or one small]
1 medium sweet potato
1 medium leek
2-3 tablespoons of preferred vegetable oil [I used rice bran]
1/4 garlic granules
sea salt
coarse ground pepper
2 eggs [optional]

Peel, halve and scoop out the seeds from the butternut squash. Peel and halve the sweet potato. By using a medium thick cheese grater, grate them them onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of salt and set aside for about 15 minutes.

Cut the bottom and top off the leek. Peel the outer layer or two off the leek and slice into thin medallions. In a medium sized pan [I used my cast iron skillet] heat your oil over low to medium heat. Cook them while stirring occasionally until they start to become translucent.

Once the squash and sweet potatoes are done resting, toss them in with the leeks. Add a bit more salt, pepper and garlic granules. Mix together well, add in another dash of oil if necessary and cook on low for about 7-10 minutes. Allow the mixture to brown on the bottom. Stir or flip to brown the other side. Repeat until you've found your desired texture.

Once the hash is just about done and you're feeling in the mood for it, crack two eggs over top and cover with a lid. Remove from heat and do not lift cover, the eggs will cook themselves in about 5 minutes.

LIVING SIMPLY GLUTEN FREE

Aloo gobi

No one in my family thought they liked cauliflower, but we all loved it in this dish.  Hearty and delicious, this curry tastes like comfort food, but it's virtually fat free!  It's also very inexpensive and makes plenty for a family of four with leftovers.


Ingredients:

-4-5 yukon gold potatoes, diced into 1/2 inch cubes
-1 head cauliflower, cored and sliced into florets
-1 onion, diced
-1 small can diced tomatoes
-1 jalepeno, or other hot pepper, cut in half and seeded
-3 cloves garlic, finely diced
-1 1/2 inch piece of ginger, finely diced or grated
-1/2 bunch cilantro, finely chopped, divided
-1 tsp cumin seeds
-1 tsp turmeric
-2 tsps garam masala
 -1 cup frozen peas (optional, but yummy and adds protein!)
-salt to taste
-1 Tbsp vegetable or canola oil
-Naan or pita for serving


Method:

1.  Heat the oil in a large dutch.  Add the onions, jalepeno, and cumin seeds and cook over medium heat, stirring occasionally, until onions are translucent (not browned).

2.  Add the turmeric and garam masala and stir frequently until spices are thoroughly integrated.

3.  Add the ginger, garlic, and about 2/3 of the cilantro.  Stir frequently to prevent the garlic from burning.  Cook for about 2 minutes.

4.  Add the can of tomatoes with their liquid and stir to combine.  Add the cauliflower and potatoes and stir well to fully coat the vegetables in the curry.  Salt to taste.

5.  Add about half a tomato can of water (you may need to add more as you go; you want just enough so that the dish doesn't look dry; not so much it looks like a soup).  Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 30 minutes.

6.  Curry can stand at room temperature for several hours.  Just before serving, remove the jalepeno, reheat and stir in the frozen peas.  Allow them to cook for just a minute or two.  Stir in the remaining cilantro and serve with warm naan or pita.

Sweet Corn Chowder

Usually, I'm not big on soups in the summertime, but this one tastes like summer.  My husband had three bowls, and even my 2-year old said it was "yummy!"

Serves 4-6

Ingredients:

3 large ears of corn, kernels removed and cobs reserved
1 onion, diced
2 ribs of celery, diced
3 carrots, diced
2-3 Yukon gold potatoes, diced into 1/2 inch chunks (do this right before you add them to avoid browning)
1/2 cup dry Vermouth
1/3 cup heavy cream
4-5 sprigs of thyme
1 Tbsp olive oil
plenty of salt and pepper


Method:
1.  Heat the olive oil in a heavy bottomed dutch oven or soup pot.  Add the carrots, onions, and celery.  Salt generously (you'll be using this to make the stock, so don't be shy with the salt!) and add a little pepper.  Cook until softened (about 5-7 minutes).
2.  Add the Vermouth and cook until it has cooked down a bit (you won't clearly be able to see the liquid).
3.  Add the corn cobs, thyme (tied to together in a bundle, for easy removal), and 6-8 cups of water.  Bring to a boil, cover, and reduce the heat to a simmer.  Allow the stock to simmer for about an hour, developing flavor from the veggies and the corn cobs.
4.  Add the potatoes to the soup and raise the heat to a low boil.  Cook until the potatoes are tender, about 20 minutes.
5.  Remove the corn cobs and the thyme.   Stir in the corn kernels and the cream.  Turn off the heat, cover the pot, and allow the heat of the soup to cook the corn through for about 5 minutes.  Taste for salt and pepper (you may be surprised at how much salt you need, but remember that you are creating a stock from scratch, so it needs salt for flavor!)

Enjoy! 

Stuffed Chiles

This is my healthier take on chiles rellenos.  Rather than battering and deep frying, I treated these more like Mexican stuffed peppers.  The result was a satisfying, vegetarian dinner!

Serves 2

Ingredients:

2 large poblano peppers, halved and seeded
1/2 brown rice
1 cup vegetable or chicken stock
1/2 sweet onion, diced
1/4 cup raisins
1 clove garlic, smashed and diced
1 Tbsp cumin
2 tsp olive oil
1 cup cheese (I mixed sharp cheddar and cotija)
chopped cilantro
salt to taste

Method:

1. Preheat the oven to 400.
2. Heat olive oil in a small to medium sauce pan.  Add the onions and saute until softened (about 5 minutes).
3.  Add the raisins and garlic.  Cook for about a minute.
4.  Add the rice and the cumin and toast for a few minutes, stirring regularly.
5.  Add the stock.  Stir and bring to a boil.  Cover and reduce to a simmer.  Continue to cook until the rice is cooked through and the liquid is all absorbed (about 20 minutes).
6.  Stir in the cilantro and fluff the rice with a fork. 
7.  Fill the chiles with the rice mixture.  Top with cheese.  Bake until the peppers are soft and the cheese is melted and bubbling (about 20 minutes).

Enjoy!

Gnocchi con Sugo Aglione

"Aglione" means "big garlic" in Italian, which refers to the fact that you leave the garlic cloves whole in this recipe, for a mild, delicious garlic flavor.  I learned the recipe for this sauce on our honeymoon in Sienna, and it has become a favorite in our family ever since.  The cherry tomatoes make it so creamy!  Don't be intimidated by the gnocchi.  It's the easiest fresh pasta to make, and my kids love helping!


Ingredients:
(Serves 4)

For the gnocchi
5-6 medium yukon gold potatoes, quartered (peeling optional)
3/4 cup all purpose flour or whole wheat pastry flour
1 egg, lightly beaten

For the sauce
2 pints cherry or grape tomatoes, halved (or quartered for jumbo cherries, in thirds for grape)
2-10 cloves of garlic, peeled but not crushed
2 Tbsp olive oil
red chili flakes to taste
salt to taste
parmesan and basil for serving


Method:

1. Place the potatoes in a steamer basket over a little water and steam until they are fork tender (I use one of those cheap metal ones you can find at any kitchen store that expand to fit most pots).

2. While the potatoes are steaming, make your sauce.  Start by heating the olive oil, garlic cloves, and chili flakes in a very large skillet.  Be careful not to burn the garlic--as soon as it has color, move on to step three.

3.  Add the tomatoes, and watch out, because it will splatter!  Salt to taste and smash the tomatoes down a bit with the back of a wooden spoon to facilitate break down.

4.  Cover the skillet and allow to simmer until the tomatoes start to break down, forming a creamy sauce with little skins in it for texture.  If it seems to watery, remove the lid and allow it to cook down a bit more.  When it's creamy enough to coat the back of a spoon, it's done.  You can turn off the heat and leave it while you focus on the gnocchi.

5.  Bring a large pot of salted water to a boil.

6. When the potatoes are fork tender, remove them from the heat.  While the potatoes are still hot, run them through a ricer or food mill and into a large mixing bowl.  The ricer will remove any peels, saving you a step in prep.

7.  Add the flour on top of the potatoes. Using the flour as an insulator to prevent the hot potatoes from instantly scrambling the egg, slowly pour in the egg.

8.  Stir vigorously with a fork to combine the ingredients.  Then knead with your hands (careful--it's hot!) until all the ingredients come together.

9.  Chop off a small chunk of the dough and roll it out like a snake, until you have a thick rope.  Then chop the rope with a sharp knife or metal pastry scraper into roughly 1/2 inch bits:

10.  Place one piece in the palm of your hand and gently roll the tines of a fork back and forth across it to shape the dough into the classic potato dumpling (this takes a few tries to get the hang of, but it's completely cosmetic, so no worries if some wind up smushed--they still taste good!):

11.  When the water boils, cook the gnocchi in batches, 2-3 minutes until they float.  That means the egg is cooked and they are ready!  Scoop them out of the water with a slotted spoon and add them directly to the sauce, stirring them in occasionally to be sure they are coated.  Continue this process until all of the gnocchi are cooked and in the sauce.

12.  Taste for salt, top with grated parmesan and fresh basil, and enjoy!  

Chilled Golden Beet Soup

Ingredients:

3 large golden beets

1 tablespoon of extra virgin olive oil [coconut oil would work as well]

1 small onion, minced

1 clove garlic, minced
1/2 teaspoon turmeric
3 cups of vegetable broth

1/2 cup almond milk

sea salt and course ground pepper, to taste

Preheat the oven to 375 degrees.

1. Scrub then halve your beets and drizzle a 2 teaspoons of olive oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the olive oil. Roast them for about 45 minutes to an hour. Allow them to cool them and then you can peel off the outer layer or their skin; if the beets are thoroughly clean peeling off the skin is optional and leaving them on will create a deeper flavor.

2. In a blender combine the cooled beets with a cup of vegetable broth. Blend until smooth. I chose not to add my garlic and onion in at this point, because I wanted my final product to have some texture. If you'd like your soup to be extra smooth, add your onions and garlic in with your beets and puree.

3. In a large saute pan, heat the left over teaspoon of olive oil on low and add in the onions and garlic. Cook through for a few minutes, then add the remaining 2 cups of vegetable broth, the beet puree, almond milk and turmeric. Stir together well and allow to simmer for a few moments. This soup works well hot, but the flavors really develop as it cools. Allow to cool and then refrigerate to chill for a few hours.

Serve with a dollop of Greek yogurt and fresh scallions, just because it's only slightly indulgent.

Serves: 4
Total time: 4-6 hours [1 hour if serving hot]

LIVING SIMPLY GLUTEN FREE

Summer Squash and Sweet Corn Risotto

This is a delicious and potentially vegetarian meal that tastes of summer!   In the photo, you can see that I topped it with seared scallops, but we've also eaten it plain and it's every bit as scrumptious.

Ingredients (serves 2):

1 small yellow onion, diced
2 cups summer squash, grated on the big holes of a big grater
1 cup corn kernels, off the cob
1 cup arborio rice
3 cups chicken or vegetable stock, heated
a little olive oil
salt and pepper, to taste
chopped basil
zest of one lemon


Method:

1. Heat olive oil in a large sauce pan or dutch oven.  Stir in the onions and the squash and saute´ until
    onions are translucent.
2. Add the rice and cook, stirring frequently, until rice also becomes translucent.
3. Add a ladle full of hot stock to the pan and cook, stirring frequently, until almost all liquid is  
    absorbed.
4. Repeat step three until stock is gone and rice is al dente.
5. Just before last addition of stock, add in the corn and let it gently cook in the final addition of
    stock.
6. Remove from the heat, season with salt and pepper to taste, stir in basil and lemon zest and serve  
    immediately.

Beet and Potato Hash

Ingredients:

1 bunch beets, washed, tops and roots trimmed
1 bunch beet greens, stemmed, washed, and finely chopped
3-4 yukon gold or red potatoes, cut into 1/2 inch cubes
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
a little olive oil
salt, pepper, and onion powder to taste
fried egg for serving (optional)

To Roast the Beets (in advance):

1.  Place whole beets on a sheet of aluminum foil and wrap to form a package, taking care to leave no hole through which steam can escape.  Place the package on a cookie sheet and bake at 400 F until beets are fork tender (about 1 hour). 
2.  Unwrap and allow to cool to room temperature.
3. Using your fingers, squeeze the peel off the beets (it should come off easily).  Dice into 1/2 inch cubes and set aside (or refrigerate until ready to make the hash).

To Make the Hash:

1.  Heat a little olive oil in a large skillet and add the potatoes.  Cook until potatoes begin to get a little color on them, about 5 minutes.
2.  Add the beet greens (they should be so finely chopped, they look like parsley coating the potatoes).  Season with salt, pepper, and onion powder to taste.
3.  Continue to cook until potatoes are nearly soft (about 20 minutes).
4.  Add the beets.  Re-season as necessary.  Continue to cook until beets begin to get a bit crispy on the outside (about 5 minutes).
5.  Stir in the mustard.  Then stir in the balsamic.  Allow both to absorb completely into the potatoes/beets.
6.  Continue to cook, stirring occasionally, until all veggies are soft on the inside with a bit of a crust on the outside (a few minutes more).
7.  Top with a fried egg, if desired (the yolk is delicious on the hash!) and enjoy!

Salt & Vinegar Cabbage Mashed Potatoes

Ingredients:
12 cups filtered water
5 cups red *potatoes, cubed
2 cups shredded green cabbage

1/2 cup apple cider vinegar

2 teaspoons kosher salt 

2 garlic cloves, minced

3-4 tablespoons distilled white vinegar
1 tablespoons preferred oil [I used extra virgin olive oil]

1/4 cup preferred milk [I used almond]
sea salt and coarse ground pepper

1. In a large pot bring 10 cups of water and 1/4 cup apple cider vinegar to a light boil. Drop in the cabbage and blanch for about 2 minutes. Scoop the cabbage out and place it in a bowl full of cold water to stop the cooking process and set aside.

2. Go back to the large pot of water and add in 2 more cups of water, 1/4 cup apple cider vinegar, 2 teaspoons of kosher salt and bring this pot to a rapid boil. Once boiling, add in your potatoes and cook until very tender [approximately 15-20 minutes].

3. Once your potatoes are tender and can be pierced easily with a knife, drain and place them back into the pot. Add in the garlic, white vinegar, oil, and milk and with a hand masher mix until smooth. I like to get them to a smooth yet slightly chunky texture, this compliments the cabbage well.

4. Fold in the cabbage and season with sea salt and ground pepper.

Serve right away!

Total time: 45 minutes
Serves: 4-6

*Potatoes are on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE

Sauteed Garlic Scapes & Summer Squash

Ingredients:
1 zucchini
1 yellow summer squash
1-2 garlic scapes
extra virgin olive oil
sea salt & coarse ground pepper to taste

1. Wash and thinly slice squash into medallions. I sliced my about 1/8 inch thick. Whatever thickness you cut them, make sure it is uniform so they cook at the same speed.

2. Heat a good drizzle of olive oil in a large saute pan over medium-low heat.

3. Once the oil is warmed, add in the squash and cook for 2-3 minutes while flipping every so often.

4. While the squash is cooking prepare your scapes. Make a cut just under the base of the flower and discard. Cut the scapes into 1-2 inch long sections. Toss the scapes in with the squash, give the pan a good shake to mix in the scapes well. Add a splash more olive oil if necessary. Season with a pinch of salt and pepper. Cook for another 5-7 minutes. The squash should be tender [browning a bit] and the scapes should turn bright green. Sauteing scapes is similar to cooking asparagus. You don't want to overcook it, or it'll become stringy.

Tip: I put leftovers of this saute into the refrigerator and for lunch the next day I discovered it to be fantastic as a cold summer salad. I sprinkled on a handful of freshly chopped mint from my garden and and dug in. Yum!

LIVING SIMPLY GLUTEN FREE

Cumin Roasted Fennel & Cauliflower

Ingredients:

1 head of cauliflower

1 large fennel bulb

1 TBS. extra virgin olive oil

1 tsp. cumin

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. crushed red pepper

sea salt to taste

Preheat your oven to 400 degrees.

1. Wash and cut cauliflower into florets. Wash and cut fennel into quarters. If you are unfamiliar in working with fennel, watch this helpful and quick video, now.

2. In a large mixing bowl combine all of your ingredients. Toss together with your hands until each piece of cauliflower and fennel is coated well with the spices and olive oil.

3. Roast in the oven at 400 degrees for about 40 minutes. Once it is cooked about half way through flip it to its other side and continue to roast until each side is golden brown.

Serves: 4-6

Total time: 50 minutes

LIVING SIMPLY GLUTEN FREE

Warm Kale & Potato Salad

Ingredients:

*large bunch organic kale

*4-5 [small to medium] organic potatoes

5 cherry tomatoes, halved

2 cloves garlic, minced

1/4 cup diced green scallions

1-2 TBS extra virgin olive oil

sea salt and coarse ground pepper to taste

1. Wash kale well with cold water and do not pat dry, the extra moisture is good and will help cook the kale down a bit. Cut each kale leaf down to bite-sized pieces. Because of their bitterness and texture, I cut out the stems and use only the kale leaves.

2. Heat a large sauteing pan and a few drops of olive oil on low, toss in the kale, garlic and add then add a 1/4 cup of water; mix and cover with a lid. Simmer the leaves down until they've become very soft and a deep green. You can't really over cook kale, so just cook it until your desired texture.

3. As the kale is cooking, bring water in a medium sized pot to a boil. Peel each potato and cut into bite-sized pieces. Boil the potatoes for about 7-10 minutes or until tender.

4. When the potatoes are done cooking, drain and toss in with the kale. Now add in the cherry tomatoes, scallions and a tablespoon of olive oil; mix together well and continue to cook until all the ingredients are warmed through. Season with salt and pepper and serve!

Serves: 4

Total time: 25 minutes

*Kale and potatoes are both on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE

Komatsuna Greens in Ginger Almond Miso Sauce

Sent to us by Janet Ballatore.

It’s hard to post something fabulous after a bake-off win, but let me introduce you to my new friend, the Komatsuna Green. This delicious little leafy thing came in my first Vegetable Husband basket (a service I’m eternally thankful to Leigh for posting about) and I knew it was the first ingredient I wanted to use this week. After a bit of research, I learned that Komatsunas are a relative of the turnip but are also called Spinach Mustards in the US. Grown almost exclusively in Japan, Taiwan, Korea, and now, apparently, the state of Georgia, it’s a rich source of calcium that can be stir-fried and pickled, or used like bok choi in any dish.

I decided to stir fry it with dry-fried tofu in a ginger almond miso sauce recipe from

About.com. As much as I love cookbooks themselves, I kind of majorly love the internet as well. I would have never used this sauce otherwise. I chopped up the komatsuna greens like I would bok choi, stir-frying the stems first and then the leaves, and the recipe worked perfectly. The flavor is a bit stronger that bok choi–more green? if that’s a flavor…–and the sauce was bit too salty for me–maybe you should use a red miso instead of white–but I like the combination mostly. If you have the chance to pick up some komatsunas, do! I’d love to see them turn up in my next basket!

1 bunch Komatsuna Greens, stems and leaves separated

1 onion, diced

3 cloves garlic, diced

1 lb firm tofu

2 tablespoons soy sauce/Bragg’s Amino Acids

1 tablespoon miso

1 teaspoon rice vinegar

2 tablespoons sliced almonds

1 tablespoon sesame oil

1/2 teaspoon ground ginger

1 cup cooked red quinoa (or rice or other grain)

Dry fry the tofu. I divide to tofu into 2 batches to do this. After it is crisped the way you prefer it, set it aside on a plate to add to the stir-fry later. Chop the komatsuna stems into 1/2 inch pieces. Julienne the leaves.

Heat up a wok (without oil) and add the almonds. Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove. Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat. Add the onion, cook for 6-7 minutes or until the onion turns clear and soft. Add the garlic and cook for one minute. Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook for another 5 minutes.

While the komatsunas are cooking, combine the soy sauce, miso, and vinegar until smooth and set it aside. When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds. Serve immediately.

Marinated Tomatoes

From: Pioneer Woman

This is a good recipe for all the summer tomatoes that are starting to come in, from the garden and the farm share. You can use any kind of tomatoes - large, small, red, yellow, etc. A few ideas on how to use them: as a side dish for a grilled dinner, on top of sliced mozzarella with cracked black pepper and sliced basil, piled onto slices of toasted baguette for bruschetta (or, top toasted baguette with the tomatoes, add sliced mozarella, pop into the toaster or under the broiler to melt the cheese), add to a green salad, or spoon over some quinoa or cous cous for a summer side dish.

Ingredients

1 cup Canola Oil (I used less, and substituted olive oil)
1/4 cup Balsamic Vinegar
4 Tablespoons Sugar
1 teaspoon Salt
Freshly Ground Black Pepper
3 whole Green Onions, Sliced
1/4 cup Chopped Parsley
18 whole Basil Leaves (chiffonade)
1/4 teaspoon Ground Thyme
2 cloves Garlic, Minced Finely
2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced, optional
1 clove Garlic, Peeled, optional

Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can increase the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!

Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

Rustic Onion Tart

Adapted from: Simply Recipes

While it does take awhile to caramelize the onions, you don't need to stand over the stove stirring them. You can walk away and just give the onions an occasional stir while you go about doing other things. Once the onions are caramelized, this is a very quick dish to throw together. Just pie crust, cheese, onions, fold up and bake. It looks great when it comes out of the oven, too (see the photo on the original blog). Great vegetarian dish, too!

Ingredients

1 flat pie crust dough (pre-packaged or make your own)
3 medium sized red onions (use 4-5 if your onions are small)
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
1 cup (not packed) roughly grated Gruyère Swiss cheese

Method

1 If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

2 Peel and slice the onions.

3 Heat olive oil and butter in a large, heavy-bottomed sauté pan or Dutch oven on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

4 Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.

5 Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the center of the tart. Sprinkle the remaining cheese over the top of the tart.

6 Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.

Serves 4

Cous Cous, Swiss Chard and Chickpeas

From: Real Simple

from Real Simple, February 2007

This is an easy recipe to adapt to whatever you have on hand, or just to make it interesting to make repeatedly. Instead of chard, try spinach, kale or other greens. Substitute almonds or pecans for the pine nuts. Try quinoa, wheat berries or barley instead of cous cous, etc.

1 10-oz box couscous
1/2 cup pine nuts
3 T olive oil
2 cloves garlic, thinly sliced (I chopped it)
1 15.5-oz can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed (I used spinach)
3/4 teaspoon kosher salt (I used regular salt)
1/2 teaspoon black pepper

Place the couscous in a bowl. Add 1-1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. (I toasted them in a toaster.)

Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.

Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with pine nuts.

Serves 4.