Bubbly with cheese and warm from the oven, this may become a family favorite! A great way to use green tomatoes. You may use the tomato sauce recipe provided or use your own or storebought. Feel free to add onion, garlic, peppers, etc. to get more veggies in. Adapted from Country Living magazine(August 1995).
Pan roasted garlic and tomatoes make a rich concentrated sauce to use with corn dishes, grilled veggies, beans, polenta, and enchiladas! Check out the variation with chiles! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.
The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Filled with a unique and spicy filling of chopped vegetables, Cheddar cheese, and seasonings. The filling was invented by Lulu, or Uncle Lawrence, and put in the cookbook Wraps, by a family member. Enjoy!
This is a wrap within a wrap. Cottage cheese is mixed with fresh vegetables and herbs for zest and vigor, then placed inside a crisp lettuce leaf before being wrapped in a tortilla. For a change, you could add a little feta cheese. Adapted from Wraps cookbook.
A wonderfully intensely flavored pasta salad by Ina Garten in her Barefoot Contessa episode: Perfect Pasta. You will enjoy this! Perfect for picnics or right inside the house. For a gluten free version use rice pasta. Some people have made this a main dish by adding chopped chicken. Enjoy!
This dish is all about the tomatoes! "Heirloom" refers to certain cultivars that have been nurtured and preserved for generations, and any varity will do for this dish. The capers add a nice crispy, crunchy, savory element. Adapted from The Conscious Cook by Tall Ronnen.
A hearty and flavorful soup that is super easy! This is a classic recipe, except that cashew cream replaces the dairy! And instead of the traditional bacon, smoky chipotle pepper is added. Adapted from Chef Tal Ronnen's The Conscious Cook.
This is a yummy recipe from African recipes. It's basically a fish salad with tartar sauce. You may use any white fish, leftover is fine! If you wish, just make the sauce and pour over fish cakes, veggie fritters, etc.
The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook.
Nov. 3, 2009, the cast and contestants from the NBC competition weightloss show The Biggest Loser harvested veggies from the White House Kitchen Garden with Food Initiative Coodinator Sam Kass, then went into the kitchen to "cook" it with Kass and Executive Chef Cris Comerford.
You'll love this exotic departure from the usual fried tomatoes! There is an incredible aroma that fills your kitchen the minute the tomato slices hit the pan! An excellent way to use not quite ripe tomatoes. These are great for breakfast, along with eggs, buttered tortillas, and perhaps Pueblo Style Calabacitas. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).