4 small, firm, ripe tomatoes
Salt and freshly ground black pepper
¼ cup olive oil
8 garlic cloves, minced
¼ cup chopped fresh basil and/or parsley
1 cup bread crumbs, fresh or dry
½ cup freshly grated parmesan cheese
Cut the tomatoes in half and remove the stems. Arrange them, cut side up, in an oiled baking dish. Sprinkle with salt and pepper.
Heat the olive oil in a heavy skillet and carefully saute the garlic for 2-3 minutes, stirring constantly and taking care not to brown. Add the basil and stir briefly. Add the bread crumbs and stir until the oil is evenly distributed. Remove the mixture from the heat and stir in the parmesan.
Spoon the topping onto the tomatoes. Bake, uncovered, at 350 degrees for 30 minutes.
Recipe from Sundays at Moosewood
Raw Beet Salad
1 pound beets
1 large shallot
salt and freshly ground black pepper
2 tsp Dijon mustard, or to taste
1 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary, or tarragon
1. Grate the beets and mince the shallots either by hand or with a food processor, then combine.
2. Toss beets and scallions with the salt, pepper, mustard, and vinegar. Taste, and adjust seasonings.
3. Toss in the herbs, and serve!
2 cups Arugula
1/3 cup Extra Virgin Olive Oil
¼ cup Raw Sunflower Seeds
¼ cup Cilantro or parsley
3 cloves Garlic or garlic scapes
4 tsp Sea Salt
Blend and enjoy!
If you are running out of ideas for the beets here is a great way to use up a bunch!
2 cups pureed, cooked and peeled beets
1/4 cup Organic Extra Virgin Olive Oil
1/3 cup Organic Raw Sunflower Seeds
¼ cup Organic Parsley
¼ cup Organic Basil Leaves
4 cloves Organic Garlic
1 ½ tbsp. Organic Balsamic Vinegar
½ tsp Sea Salt
½ tsp ground pepper
In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.
Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.
makes 2 to 3 cups pesto
Mollie Katzen’s The Enchanted Broccoli Forest
- 2 cups brown or white rice
- 1 pound fresh broccoli
- 1 tablespoon butter or canola oil (plus a little extra for the pan)
- 1 cup chopped onion
- 3/4 teaspoons salt
- 1 large clove garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh dill (or 2 teaspoons dried)
- 3 tablespoons fresh mint (or 3 teaspoons dried)
- 1/4 cup minced fresh parsley
- pepper to taste
- cayenne to taste
- 1/2 cup toasted sunflower seeds
- 1/4 pound Swiss or cheddar cheese, grated
- a little extra butter for the top
- Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.
- Preheat oven to 325° F.
- Lightly grease a 9 x 13 baking pan. Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and saute for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.
- Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.
NEW BEAT FARM BASIL PESTO
*2 cups Basil Leaves * 1/4 cup Olive Oil* 1/4 cup Sunflower Seeds or Pine Nuts * 1/2 cup Parsley * 2 cloves Garlic * 1/4 tsp Sea Salt * 1/4 tsp Black Pepper
* 1 tsp. lemon juice concentrate*
Blend all ingredients in a food processor and enjoy!