Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
It’s mid-August; and that means lots of juicy, flavorful types of tomatoes straight from the vine! Cherries, Roma’s, Big Boys and Heirlooms, the varieties are endless and if you have a garden, so is the supply. Here are a few of our favorite tomatoes recipes for you to try.
Pico de Gallo
Servings per Recipe: 4
INGREDIENTS:
4 Roma tomatoes, diced small
½ cup red onion, diced small
2 tablespoons cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon jalapeno, finely diced with ribs and seeds removed
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
¼ teaspoon cumin
Pinch of cayenne
DIRECTIONS:
Add all the ingredients in a bowl and mix together. Let sit for at least 15 minutes before serving. Serve with your favorite tortilla chips.
Quinoa Tabbouleh
Servings per Recipe: 6
This is a great gluten-free alternative to the traditional Tabbouleh, that calls for cracked wheat. This salad is refreshingly light, lemony and packed with protein.
INGREDIENTS:
½ cup quinoa, rinsed well
1 cup diced cucumber, seeded or European
1 cup diced tomato
1 teaspoon salt
2 cups chopped parsley, 2-3 bunches according to the size of the bunch
¼ cup chopped fresh mint
¼ cup red onion, minced
5 tablespoons extra-virgin olive oil
3-4 tablespoons freshly squeezed lemon juice, or more to taste
1 clove garlic, minced fine
DIRECTIONS:
Cook the quinoa in a small sauce pan with 1/4 teaspoon of salt and 1 cup of water. Bring to a boil, turn down the heat and cook for 15 minutes.
Leaving the lid on, take the quinoa off the burner, and let sit for 5 minutes longer. Turn the quinoa out onto a parchment lined cookie sheet and spread out evenly with a fork. Let cool. This allows the quinoa to cool very quickly and prevents it from sticking together.
Combine the cucumber and tomato in a medium bowl with 1/4 teaspoon of salt. Gently mix in the salt and let sit for 5-10 minutes.
Rinse the parsley well, removing any large stems. Finely chop the parsley, for best results use a food processor. If you prefer not to chop the mint by hand, add the mint to the food processor with the parsley.
Strain well the cucumber and tomato. Add the quinoa, cucumber, tomato, red onion, mint and parsley into a bowl. Mix gently.
In a small measuring cup or bowl, (I like to use a jelly jar with a lid) whisk together the olive oil, 3 tablespoons lemon juice, garlic, and ½ teaspoon salt.
Pour over the salad and stir gently, adding more lemon juice or salt to taste.
For the best flavor, allow the Tabouleh to rest in the refrigerator for at least 30 minutes to one hour.
Late Summer Gazpacho
Servings per Recipe: 8-10
This soup combines two late summer favorites: tomatoes and watermelon, a nourishing and refreshing meal to be enjoyed during the end-of-season heat. The recipe is fairly traditional with the exception of the addition of watermelon. If thicker soup is desired either blanched almonds or stale bread can be added as an emulsifier.
INGREDIENTS:
2 lbs. ripe local tomatoes, cored and cut into chunks
2 cups watermelon cubed
1 medium cucumber, peeled, seeded and cubed
1 red bell pepper, trimmed and large diced
½ red onion, diced
½ teaspoon crushed garlic
½ teaspoon dried hot pepper flakes
2 tablespoons of quality vinegar
⅓ cup quality olive oil
1 cup fresh basil
½ cup of fresh mint
DIRECTIONS:
Put all the ingredients into blender or food processor. Pulse until chunky. Add salt and pepper to taste.
Allow to chill for a couple of hours to a couple of days. Stir before serving.
Garnishes might include: diced cucumbers; halved grape tomatoes; halved grapes; drizzled olive oil; diced avocados; croutons; toasted almonds; feta cheese, crumbled; and goat cheese, crumbled.