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Summer HarvestOven-Dried TomatoesPrintable Version Directions: Start with ripe tomatoes. Plum tomatoes are the best. But other varieties will work. Wash tomatoes and cut in half lengthwise. Scrape out the seeds and lightly salt. Preheat the oven to 170 degrees. Arrange the halved tomatoes, skin side down on racks placed on baking sheets. Check the tomatoes every hour or so. Remove smaller ones and let the larger ones continue to cook. Some may take up to 12 hours. As they dry, the tomatoes will shrivel and darken, and begins to feel like leather. Store tomatoes in an air-tight container or pack in jars and cover with extra-virgin olive oil. Tomatoes must be completely covered with oil. Will keep two months at room temperature or for one year in the refrigerator. Angel Hair Pasta with Sun-Dried Tomatoes and Basil Printable Version Directions: Cook one pound of angel hair pasta until al dente. Drain. Saute 1/4 cup of olive oil drained from sun-dried tomatoes, one bunch chopped green onion, 2 cloves of garlic minced, and 1/2 tsp. crushed red pepper flakes until tender. Toss garlic mixture with pasta, 1 cup fresh basil leaves, and 1/2 cup coarsely chopped dried tomatoes. Season with salt and pepper to taste. Serve with lots of fresh grated parmesan cheese. Vegetable may be sauteed in pan with light cooking spray. Toss pasta with vegetable, tomatoes, and 1 cup of marinara sauce. Serve with parmesan cheese. Roasted Red Pepper Sauce Printable Version Ingredients: Directions: To roast the red peppers, place them on a broiler pan under direct broiler heat, turning occasionally, until peppers are charred black on all sides. Peppers may also be roasted individually by skewering each pepper with a fork and holding it over a range top. Rotate fork until all sides al charred. Place charred peppers in a paper sack. Close bag and allow peppers to steam for 20 minutes. Rub off charred black skin under running water. Cut out core and rinse out seeds. Dry off roasted pepper flesh. Cut in strips for recipes or puree for sauces. To make sauce... bring vinegar and juice, broth, or flavored vinegar to a boil in a medium saucepan. Boil over high heat until reduced to half. Remove from heat. Dissolve cornstarch in chicken broth and whisk into juice mixture. Return to heat and stir constantly until mixture boils again. Season to taste with salt and peppers. Use immediately or refrigerate for up to two days. May be frozen. The perfect sauce for grilled chicken or vegetables. Italian Egg Frittata Printable Version Ingredients: Directions: Place potatoes in a medium size pan. Cover with water and boil over medium heat until barely tender. Drain. Slice potatoes into thin slices. No need to peel tnder red potatoes!! Spray a large non-stick skillet with vegetable spray. Saute both suashes, mushrooms, and garlic until tender. Remove to a bowl and combine with remaining ingredients except cheese and eggs. Toss gently. Put olive oil in same large skillet and arrange potato slices in bottom of pan. Cook over medium high heat until potatoes begin to brown. Layer in the squash vegetable mixture alternately with the cheese. Pour the eggs over top. Reduce heat to medium low. Cover and cook for 15 minutes or until eggs are set. Carefully slide out of pan onto serving platter. Slice into wedges and serve warm. This is even delicious at room temperature. Time-saving tip: Frittata may be made ahead up to the point of sauteing the potatoes. Simply, refrigerate the prepared ingredients and do the final cooking before serving. The cooked frittata may also be done in entirety and refrigerated overnight. Reheat in microwave before serving. Sunday Brunch Fresh Fruit Cups with Ginger Ale Printable Version Ingredients: Directions: Peel and cut cantaloupe, honeydew, and mangos into bite-size chunks. Clean strawberries and slice in half. Rinse blueberries. Toss these five fruits together. Evenly divide combined fruit into 20-24 sherbet glasses or wine goblets. Pour Sparkling ginger ale over fruits. Garnish with str fruit or kiwi slice. Serve immediately. Time-saving tip: Fruit may be cut and refrigerated up to 6 hours in advance. Fruit may be served in large serving bowl instead or individual glasses. Servers 24 in individual glasses or 16 out of buffet serving bowl. |
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