Tomato Pie

Tomato pie ready for the topping

This recipe was shared with us by Margie Diffner. She based it on one from simplyrecipes.com.

Tomato Pie

1 9″ pie crust
1/2 cup chopped yellow or red onion
3-4 tomatoes, cut in half, squeezed to remove excess juice, roughly chopped, to yield  about 3 cups. Margie sliced hers as in the photo and let the slices drain onto a paper towel, but did not squeeze them. It made for a juicier pie, but the juice has so much flavor that otherwise would have been lost.
1/2 tsp. salt
1/4 cup sliced fresh basil
2 cups grated cheese (Monterey Jack, Gruyere or Mozzarella all work, or combine)
1/2 cup mayonnaise
1 tsp. hot sauce (like Tabasco. You could also use 1/4 tsp. cayenne, or chop a Jalapeno or Poblano pepper to taste)
Freshly ground black pepper

Preheat oven to 350°F, then pre-bake the crust until golden. Lightly salt chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.

Sprinkle a layer of chopped onion over the bottom. Spread the tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, and a sprinkling of freshly ground black pepper. The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes. Enjoy!

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Ingredients:
Course:
Meal Plan: General

Tomato Sauce

 

This recipe was written specifically for Roma tomatoes, because they are more meaty and less juicy than other tomatoes. But it can be a basic recipe for other varieties, too. You can roast your tomatoes prior to blending them into the sauce rather than boiling them. It adds flavor because the tomatoes caramelize and get a slightly smoky taste.

Tomato Sauce
5 lb. tomatoes cut into bite-sized pieces
½ tsp. salt
½ tsp. pepper
1 clove minced garlic
¼ cup olive

Put tomato pieces, salt and pepper in a large pot and bring to boil over medium-high heat. Boil for 20 minutes. Add garlic and olive oil and stir. Use immersion blender on low, and blend to desired sauce thickness. Allow to cool.

You can store in the fridge for a few days or freeze in freezer bags for a couple of months. Add some dried herbs, if you like, i.e., basil, Italian seasoning, oregano, and thyme.

Recipe from brooklynfarmgirl.com

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Apple Chips

Preheat oven to 275 degrees. Rinse off 2 apples (we recommend Honeycrisp) and dry. Cut in half crosswise and using a melon baller, scoop out the seeds and core. Using a mandolin on the second-to-thinnest setting, carefully slice apples into rounds, or cut very thin with a knife.

Place on cookie sheet and bake for 30 minutes. Flip over and bake an additional 30 minutes or until apple slices are dried out but not brown. Let cool and enjoy!

We thank thissillygirlskitchen.com for this recipe.

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Mellow Yellow Sunchoke Pickle

sunchokes handful

1½ lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into ½-inch dice
1 teaspoon ground dried turmeric
1 ounces garlic (about 8 cloves), chopped
½ ounce fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water

Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine over sunchoke mixture; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.

The next day the brine should cover the sunchokes. If it doesn’t, add more brine mixed in the same proportions.

Wait several days before tasting the pickle. After a week, the brine will be still sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.

When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep sunchokes weighted and under the brine so they won’t take on a grayish cast.

We thank agardenerstable.com for this recipe.

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Breakfast Egg Muffins

Nash's eggs in a basket

Make a couple of dozen of these mini quiches for a grab-and-go breakfast or nutritious snack, and munch all week!

10 eggs
1/3 cup milk
1 cup white cheddar cheese
6 oz. cooked bacon (optional) or 1/4 cup diced red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Preheat oven to 375 degrees. In a large glass mixing bowl, combine eggs and milk and whisk well. Stir in 3/4 cup cheese, cooked bacon or red pepper, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to turn golden.

We thank lemontreedwelling.com for this recipe.

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Nourishing Potato Salad

Russet potatoes have dark brown skin and few eyes. Their flesh is white, dry and mealy, and they are good for baking, mashing and, most of all, French fries. That’s enough to make them the most widely grown potatoes in North America.

Because we tend to eat the Russet deep-fried, or baked and smothered with sour cream and butter, it can get a bad rap. However, one russet potato (approximately 5.2 ounces in size) has a moderate 110 calories and is an excellent source of potassium (more than a banana) and vitamin C. Russets are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

russet potatoes

The Salad
6 cooked, cooled and diced organic potatoes with skin.
1 cup chopped organic celery
1 cup chopped organic carrots
2 medium-sized organic, naturally fermented chopped pickles
2 teaspoons organic celery seed
4-6 hard-cooked pastured eggs, peeled and chopped
Salt and pepper to taste

The Sauce
2 pastured eggs, beaten
1/4 cup sucanat or rapadura (optional)
1 teaspoon arrowroot powder
1/2 teaspoon Himalayan salt or other unrefined sea salt
1/3 cup organic apple cider vinegar
1/2 cup milk
1 teaspoon organic yellow mustard
4 tablespoons butter

Mix all the salad ingredients together.

For the sauce, whisk together the 2 beaten eggs, optional sucanat or rapadura, arrowroot powder, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring constantly, until thickened. You must stir constantly so the eggs to do not scramble.
Remove from heat and cool about 5-7 minutes. Stir in the butter. Refrigerate until cool.

Gently fold in the sauce with the ingredients and serve immediately or you can let “sit” in the fridge for a few hours or overnight to let the flavors blend.

We thank westonaprice.org for this recipe.

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Squash, Cranberries & Barley

We found this recipe, and many other delicious recipes, in Debra Daniels-Zeller’s The Northwest Vegetarian Cookbook.

2 Tbsp. ghee (clarified butter)
1 large onion, chopped
1 jalapeno pepper, seeded and minced (Use a small Poblano pepper for less heat)
1/4 cup apple juice
1/3 cup currants
1 cup fresh cranberries
1 butternut squash, seeded and cut into bite-sized pieces
1/2 tsp. salt
2 cups naked barley (hull-less)
1 cup celery, finely chopped
1/2 cup walnuts or pecans, chopped and toasted

Soak the barley overnight, drain and rinse, cover with water and cook until done, about an hour.

Saute the onion and jalapeno over medium heat in the ghee in a heavy skillet until soft and just brown, about 5-10 minutes. Add apple juice, currants, cranberries and squash. Cover and cook on low heat until the squash and cranberries are tender, about 15 minutes. Stir in salt and barley and continue to cook until heated through. Transfer to a serving bowl and mix in celery and nuts.

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Carrot Chickpea Dip

Carrots4-5 medium carrots, scrubbed & trimmed, cut lengthwise into quarters
1/4 cup + 2 tsp olive oil, divided
Salt & pepper
1 cup cooked chickpeas
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground caraway
1 fat clove of garlic, peeled & chopped rough
½ rough-diced fresh chili, to taste, seeds removed (optional)
Zest and juice of half a lemon
1 tsp. tomato paste
2 Tbsp. tahini

Preheat oven to 400° F. Line a small baking sheet with parchment. Toss carrots with 2 teaspoons of the olive oil and some salt and pepper to taste and spread on baking sheet. Roast until tender and lightly browned on all sides, flipping over at least once. Allow to cool.

In a food processor, put chickpeas, cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop carrots into smaller pieces and add. Pulse mixture a few times. Put food processor on “high” and drizzle remaining 1/4 cup of olive oil into bowl via feed tube, until smooth.

Check for seasoning and adjust. Top the dip with garnishes, such as pomegranate seeds, toasted pine nuts, crispy Brussels sprout leaves, chopped flat leaf parsley, and extra drizzles of olive oil. Serve with crackers, endive leaves, rough cut veggies, etc.

We thank thefirstmess.com for this recipe.

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Thanksgiving Kale

Red Russian Kale2 Tablespoons olive oil
1 small onion diced
2 cloves garlic minced
1 Tablespoon Dijon mustard
4 teaspoons sugar
1 Tablespoon cider vinegar
1 1/2 cups chicken broth or vegetable broth
8-9 cups stemmed, torn, and rinsed kale
1/4 cup dried cranberries
Salt and pepper to taste
1/4 cup sliced toasted almonds

Heat olive oil in a large pot or saute pan (that has a lid) over medium heat.

Stir in the onion and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes.

Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Taste the sauce at this stage. If you like it sweeter, add more sugar. If you like it more sour, add more vinegar and or mustard.

Stir in the kale, cover and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by half, about 15 minutes.

Season to taste with salt and pepper.

Sprinkle with sliced almonds before serving.

Note: If you like your kale less wilted, reduce the sauce by half before you add the kale. Then add the kale and cover, stirring occasionally until kale has cooked to desired doneness.

We thank TheMerchantBaker for this recipe.

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Kia’s Local Squashsauce Cookies

kia's squash cookies1 cup mashed winter squash
1/2 cup honey
1 cup applesauce
4 Tablespoons nut butter
2 tsp vanilla
1 tsp cinnamon
4 cups Nash’s rolled oats
1/2 cup Nash’s wheat bran

Combine squash, honey, applesauce, nut butter, vanilla and cinnamon. Then add rolled oats and bran. Shape into desired size cookies, and bake at 350 for 30-40 minutes.

We thank Kia Armstrong for this localicious recipe!

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Kale, Cabbage, and Brussels Sprout Chopped Salad

A superfood salad you can eat with a spoon — and a reason to get back on the chopped salad bandwagon.

Brussels Sprouts close-up

For the greens
1/2 pound lacinato kale (about one small bunch, or half of a larger bunch)
1/2 pound curly kale (about one small bunch, or half of a larger bunch)
1 pound Brussels sprouts
1 pound green cabbage (about half a medium head or a quarter of a large one)
1 tablespoon sugar
1 1/2 teaspoons kosher salt

For the dressing
2 tablespoons plus 2 teaspoons red wine vinegar
2 teaspoons whole grain mustard
1 teaspoon salt
1/4 cup dark brown sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1 tablespoon hazelnut oil, optional
1 tablespoon toasted sesame seeds, for assembly
2 tablespoons toasted pistachios, for assembly

Wash and spin dry the kale, and then cut it, plus the Brussels sprouts and the cabbage, in small squares, about 1/4-inch by 1/4 inch. For the kale, it works best to rib the leaves, roll them into fat cigars a few leaves at a time, then chiffonade them. Keeping the slices together and uniform, turn them 90° counter clockwise and make even slices lengthwise, about a 1/4-inch apart. (The same method works for the cabbage.)

Halve the Brussels sprouts lengthwise, cut each halve in half, and, with them lying cut-side down on the cutting board, slice them like you would an onion. Don’t stress about technique too much here — the important part is that everything is roughly the same size — if it’s easier for you to just chop and mince like you would a pile of herbs, go ahead and do that.

Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw. This salad will only improve if you do this a few hours ahead of time, but it’s not necessary. (At this point, the salad can sit for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on.)

To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined. (You can also use a whisk and a strong arm for this.) Slowly stream in the olive oil, and then the hazelnut oil, if using — you’re looking for everything to be thick and emulsified. (This dressing will last for 2 weeks in the fridge.)

Add dressing to greens, a few spoonfuls at a time — you want a well-dressed salad but not a soggy one. (Keep in mind you will have leftover dressing, so no need to use it all.) Fold in the sesame seeds and pistachios, and serve.

Credit to Bounty from the Box.

Recipe from Food52.

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