Tag: basil

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JUDI’S RECIPES – WEEK 10 – AUGUST 6, 2019

AUG 6, 2019

Hi Everyone!

We are in full summer abundance mode! Everything looks and tastes delicious and is bursting with summer goodness.

And who is the star of this show? The tomato, of course! So, today’s recipe is for what may seem like an unconventional dish, but is actually traditional, especially in the South. It’s tomato pie, which is not a sweet item. It’s a delicious savory treat. Try it!

 

TOMATO PIE

INGREDIENTS

1  9-inch pie shell  (available in any grocery or supermarket refrigerated case)

1/2 cup chopped onion (about 1/3 onion, diced)

3-4 tomatoes, cut in half horizontally, excess juice squeezed out, roughly chopped, to yield approximately 3 cups of chopped tomatoes

1/2 tsp kosher salt

1/4 cup sliced basil (about 8 large leaves) chiffonade*

2 cups of  grated cheese (combination of sharp cheddar and Monterrey Jack, or Gruyere or Mozzarella or, really, almost any cheese)

1/2 cup mayonnaise – yes, mayonnaise!

1 tsp (or more to taste) of hot sauce (Tabasco is my favorite, although Sriracha and Frank’s are good too)

Freshly ground black pepper

 

DIRECTIONS

1. Preheat your oven to 350 degrees.  Follow the directions on the package for pre-baking the pie crust or pre-bake it in the oven for about 8 to 10 minutes, until lightly browned.

2. Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3. Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.

4.  In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce and a sprinkling of  freshly ground black pepper. Spread the cheese mixture over the tomatoes.

5. Bake at 350 degrees, until browned and bubbly, anywhere from 25 to 45 minutes.

Serve hot, warm, at room temperature or cold. It’s all good!

HELPFUL HINT: If some onions are too sharp for your taste, put the diced onions in a bowl of ice water for fifteen minutes before you use them. They’ll be milder.

*To chiffonade basil, stack the leaves and then cut the stack into thin ribbons.

I hope you enjoy the tomato pie.

Have a delicious week!

Best,

Judi

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Portbello sliders

From The Love & Lemons Cookbook. —Love and Lemons

Serves: 4

For the pepita pesto:

  • 1/2 cup pepitas (pumpkin seeds)
  • 1 garlic clove
  • Salt and pepper, to taste
  • 2 teaspoons fresh lemon juice
  • 2 cups cilantro (or basil)
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1/4 teaspoon honey, optional (skip or replace with agave if vegan)

For the portobello sliders:

  • 8 small portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Pepper, to taste
  • 8 slider buns, toasted
  • 1 tomato, sliced
  • 1/2 cup microgreens
  • Freshly ground black pepper
  1. Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
  2. Make the sliders. Heat a grill or grill pan to medium heat.
  3. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
  4. Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
  5. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.
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JUDI’S RECIPES WEEK 4 – JUNE 26, 2018

June 25, 2018

Greetings All,

Summer has arrived! As you know, we don’t have spring in New York City. It seems that winter weather lasts right up until June, and then we have scorching summer.

Summer also brings lovely and bountiful vegetables. This week we are getting the first of the summer squash, versatile and plentiful. So this week’s recipe is a great  mixture of summer squash and zucchini. ideal for serving with pasta.

SUMMER SQUASH AND BASIL PASTA

1/4 cup olive oil

8 garlic cloves, thinly sliced

2 lbs assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 tsp pepper, plus more for serving

12 oz paccheri, ziti, or other large tube pasta

2 oz Parmesan, grated (about 1/2 cup), plus more for serving

1 TBS fresh lemon juice

1/2 cup basil leaves

 

1. Heat oil in a large skillet over medium heat. Cook the garlic, stirring occasionally, until it is very lightly browned around the edges, about 4 minutes.

2. Add the squash; season with salt. Cook, tossing occasionally, until the squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp.  pepper.

3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

4. Transfer the pasta to a skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook the pasta, adding 2 oz. of Parmesan in stages, along with more pasta cooking liquid as needed, until the sauce coats the pasta and the pasta is al dente. Toss in the lemon juice and most of the basil.

5. Divide the pasta among bowls and top with more Parmesan and  pepper and the remaining basil.

HELPFUL HINT: This tastes great the next day, too!

ANOTHER HELPFUL HINT: If you have a basil plant, pinch off the newest tiny leaves. That will make the plant branch out and grow. Do not allow the plant to bloom, or it will die! Pinch off any flower buds as soon as you notice them.

A THIRD HELPFUL HINT: I’m at the full share table. Stop by with any questions you may have about the veggies, the CSA, recipes, etc.

I hope you find the summer weather enjoyable, and I hope you love this dish!

Have a delicious week.

Best,

Judi

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JUDI’S RECIPES – WEEK 18 – SPAGHETTI SQUASH WITH ARUGULA PESTO

October 3, 2017

Hello everybody,

I think it helps, if you want to try to push the tragic events in Las Vegas out of your consciousness for a few hours, to cook up something simple and satisfying with fresh organic vegetables.

Today’s recipe uses seasonal squash and arugula – classic fall veggies.

SPAGHETTI SQUASH WITH ARUGULA PESTO

 

  • 1 medium spaghetti squash(about 3 lbs)
  • 1 cup lightly packed fresh arugula
  • 1/2 cup lightly packed fresh basil
  • 1/4 cup finely shredded parmesan cheese(1 oz)
  • 3 TBS extra-virgin olive oil
  • 2 TBS chopped walnuts, toasted
  • 1 clove garlic
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  • 2 – 3 TBS water (optional)

Directions

  1. Pierce the squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) about 15 minutes or until tender.
  2. Cut the squash in half lengthwise; cool slightly.
  3. Meanwhile, combine arugula, 1/2 cup basil, cheese, oil, walnuts, garlic, crushed red pepper, and salt in a food processor or blender. Cover and process until smooth, adding water, if necessary, to reach the desired consistency.
  4. Remove and discard (or roast and eat) the seeds from the squash. Using a fork, shred the squash pulp from the shell. Divide the squash among shallow serving bowls. Top with pesto and, if desired, additional basil.

That’s all there is to it! It will take you about 30 minutes from start to finish, and is yummy, hot or cold.

HELPFUL HINT: Want to make your own Bailey’s liqueur?

  • 1 TBS vanilla
  • 1 TBS instant coffee crystals

Put everything in a blender and mix it all up. That’s it. Enjoy!

I hope you enjoy today’s recipes, and that they cheer you up a bit.

Have a delicious week!

Best,

Judi

 

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Week #9 — Note from the Farmer — FARM VISIT– Sept 2, Bruschetta Recipe, What to do with Amethyst Basil?

Dear CSA Member, 
The rain has finally left for a few days.  We are hoping for a good 4 day stretch of sunshine.  The tomatoes are just starting to ripen and the plants are looking great despite all the rain we have had.  The sunshine should make for a good tomato harvest in the coming weeks.  This weeks list will come with a lot of updates.  Due to all of the rain, we have had it is hard to determine the harvest.  An update will be sent out this weekend.
This week you will be getting Amethyst Basil.  Amethyst basil can be used the same way you would use green basil.  You can make an Amethyst basil vinegar to use in your favorite salad dressing recipe or drizzle on fresh bruschetta.  Pairs well with sunflower seed oil.  To make the vinegar add a couple sprigs of basil put in a jar and close.  Let sit for about a week until the vinegar turns a purple color.  Bruschetta Recipe  Click Here
Story’s sweet corn is available on the Marketplace for 4 weeks only.  Story’s sweet corn Non-GMO and conventionally grown.  It is not organic.  There is a limited amount available each week.  If you are interested please order soon. Corn orders must be placed by 12 pm the Friday before your CSA delivery.  If you need help logging in the marketplace please let me know.  
This week is an optional Coffee Share and Dry Bean Share delivery.  Please, do not forget to pickup your optional shares if you ordered them.
*Saturday, September 2nd will be the Stoneledge Farm Fall Festival.  11:30AM-3PM  It is a great day to come to the farm and see how your vegetables are grown, meet your farmers and walk the fields.  We have the grill hot and will have pork as well as grilled Sweet Corn, Portobello Mushrooms and vegetarian chili.  We ask that members bring a dish to share so that lunch is a giant pot luck get together.  Please bring your own place settings, utensils, and cup.   No pets, please.  
Enjoy the Harvest, 
Candice for Everyone at Stoneledge Farm
Bulk Items are added when they become available.  Check the website Marketplace for any new added Bulk Items Daily.  
Additional Marketplace Items: Organic Sunflower Seed Oil, Organic Flax Seed Oil, Roasted Pumpkin Seed Oil, Butternut Squash Seed Oil, Organic Coffee, Organic Chocolate, Organic Dry Beans, Maple Syrup and Honey
To order Login https://www.stoneledge.farm/marketplace  Follow the steps.