GREEN TOMATO SALSA VERDE

(Adapted from newyorktimes.com)

As the summer winds down and the tomato season comes to an end many gardens are jam packed with delicious green tomatoes. To help you best utilize these green gems we have posted a delicious healthy and easy salsa recipe that is sure to be a crowd pleaser. For more information about cooking with green tomatoes and the health benefits please check out our post Just off the Vine.

Ingredients:

1 lb green tomatoes

2 jalapeno peppers (de-seeded for milder salsa)

½ medium white onion, chopped, soaked in water and drained

½ c roughly chopped parsley (can be substituted with cilantro)

Juice of ½ a lemon (can be substituted with lime)

Salt to taste

Instructions:

• Preheat broiler and line baking sheet with foil. Place green tomatoes stem side down on baking sheet and broil for 2-5 minutes, until charred. Using tongs to turn tomatoes over and broil for another 2-5 minutes. Remove the tomatoes from the heat and let cool. Remove the blackened skin from the tomatoes and core them. Cut each tomato into quarters and blend roughly.

• Add remaining ingredients to blender and blend to a coarse puree.

• Transfer to a bowl and lightly salt to taste. Thin out with water if desired. Let stand for 30 m to let flavors develop. Finally, serve with your favorite salsa chips or crackers.  Hope you enjoy!
  

This week at the Farmer’s Market we had an amazing turn out and unfortunately ran out of recipe cards for our recipes. So therefore I am posting one of our wonderful recipes so you can recreate it at home. I hope you enjoy!

Ingredients:

2 pints of tomatoes

1 cup roughly chopped basil

¼ to ½  cup EV olive oil

2 cloves of garlic

½ red onion

Salt and fresh ground black pepper to taste

Instructions:

• Half tomatoes and set aside

• Preheat oven to 400 F.

• Peel and crush garlic cloves and thinly slice red onions. Mix both with a light amount of olive oil and spread on roasting pan. Roast for 10 m, until browned.

• Add EVOO, basil and roasted garlic to blender and blend until smooth. Add salt and pepper to taste.

• Mix all ingredients together in large mixing bowl and serve!
  

We look forward to seeing you next week on Wednesday at the hospital atrium from 11-1pm!

Midsummer is the ideal time to stop by your local farmers market for fresh tomatoes. Tomatoes are at their peak during this time of the year and can be easily prepared into a healthy and simple delicious meal. Green tomatoes, in particular, are a great substitute for your favorite tomato recipes. Below are a few delicious takes on tomatoes with links. Also, be sure to stop by St. Joe’s Farmer’s Market at the hospital on Wednesday from 11-1pm! We will be serving some delicious samples of recipes made with our farm’s juicy sun ripened green and red tomatoes.

Recipes

Green tomatoes can be prepared in many different ways. These recipes are healthy, delicious, and totally worth trying with green or red tomatoes. Click on the recipe links below for delicious takes on this summery favorite!

(1) Grilled Green Tomatoes with Creamy Basil

(2) Green Tomato Fresh Herb Crostini

(3) Green Tomato Relish

Tips when cooking Green Tomatoes

Unlike red tomatoes green tomatoes tend be firmer and  more sour. Some tips to transform these tough sour creatures is to grill/bake/broil or even pickle these tomatoes. Grilling/baking/broiling softens the tough exterior, brightens the flavor, and increases this tomato’s sweet & sour appeal. Moreover, it can be helpful to core the center when preparing a recipe.

(Recipe adapted from veggiesdontbite.com)

While we still love our kale chips another healthy, tasty dark leafy green that shouldn’t be ignored are collard greens! Not only does this crispy green chip pack a smoky bite, it is also rich in fiber, as well as, vitamins A and K.

Ingredients (Serves 4)

• 1 bunch collard greens
• a drizzle of extra virgin olive oil
• 1 teaspoon Himalayan pink salt
• ½ teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin

Preparation

Preheat oven to 400. Wash and cut collard greens into shreds.

Put collard shreds in a deep mixing bowl and sprinkle the shreds with oil (if using), salt, pepper, paprika and cumin. Mix to coat.

Spread collard shreds out in a single layer on a cookie sheet and cover with parchment paper. Bake for 20-25 minutes or until crispy.

(Adapted from epicurious.com)

This summery salad is an easy crowd pleaser that also stores well in the refrigerator. Quinoa and parsley add a distinctive flavor to this version of the classic Middle Eastern salad. Unlike other grains, quinoa is a complete protein and a great source of antioxidants. Additionally, parsley increases the nutrient content of this delicious salad with ample amounts of vitamins A, C, and K.

Ingredients (Serves 6)

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoon freshly squeezed lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 2 tsp red wine vinegar or apple cider vinegar
• Freshly ground black pepper
• 1 large cucumber seeded, peeled and diced
• 1 pint cherry tomatoes, halved
• 2/3 cup finely chopped flat-leaf parsley
• 1/2 cup finely chopped fresh mint
• 2 scallions, thinly sliced
• 1/3 medium red onion diced

Preparation

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender,  for about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, chopped onion, and scallions to a bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the salad.