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    746 Recipes

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    This is an old Sunset recipe - remember, tomatoes are actually fruits! I like the presentation of bicolored sorbet for this refreshing unusual amuse bouche - just need to arrange how to store the first while making the second. I plan to try with white, green, black, orange & red tomatoes as the garden kicks into gear this summer, varying color & complexity of the tomatoes with the meal. Will try with different types of basil - Genovese, Purple ruffles, mouse eared as well. Prep time doesn't include freezing time.

    Recipe #368104

    A schmear of this on a ham & cheese sandwich...mmmmmm! Now that's good eatin', I don't care who you are! Plan to make several different colored batches - red, black, yellow & orange. I suspect this is a good candidate for hot water bath canning, given how long it is cooked & the high acidity & sugar content.

    Recipe #368065

    This is one of the prettiest recipes I have seen in a long while. The base of avocado cream is a light mint green & is topped with a brilliant pink red tomato layer. Made for serving in sturdy old-fashioned glasses (so you don't have to worry about digging out the last bit LOL!). Adding this to my summer tomato soup arsenal - not the lightest but still much lighter than soup fo our good old tasty crab soups. Found this gem in Sunset. Do give a couple of hours chill time as noted in body of recipe (while the shrimp chill for supper too) - need the avocado layer firmed to remain distinct & awesomely beautiful.

    Recipe #368063

    Here will be a lovely home for some big golden beefsteak & little yellow pear or cherry/currant tomatoes. Will play with this recipe using the green when ripe tomatoes as well.... & bigger shrimp - our local ones don't come that small (LOL). From Sunset who note - Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired. I'll be garnishing with whatever the garen is producing!

    Recipe #368061

    Another summer tomato recipe - will be using Rio Grandes, San Marzanos & Amish Golds as they ripen for this vinagrette. Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill. Found in Sunset's recipes.

    Recipe #368044

    Looking for summer recipes that would use our garden's tomatoes, herbs & other vegies. This recipe from Sunset fits the bill nicely.

    Recipe #368037

    This is a recipe for when the summer tomatoes start rolling in. The biga needs to be started the day before & chilled for a slow rise in the refrigerator overnight. Bring the biga to room temperature before starting the bread recipe itself. Recipe is from those guys at Sunset - they taught me to cook with my first cookbook over 25 years ago. Shortcut: Without the biga, the recipe still produces great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.

    Recipe #368030

    Kellogg's Breakfast heirloom tomatoes are lovely golden orange & have a wonderful flavor. This makes a brilliant orange Bloody Mary that is a glorious special cocktail. We're growing KBs & KBX this summer so am stashing this recipe from Sunset for use on a lazy Sunday brunch.

    Recipe #368026

    Another fresh tomato recipe for richly flavored robust red tomatoes - Rowdy Red may be my first choice to try this out. From Sunset - they note one may bake crust, cool, wrap airtight, and keep at room temperature for a day before completing tart.

    Recipe #368012

    I have several varieties of tomatoes I want to try in this recipe - from the robust & tart Chesapeakes to sweet Pink Ping Pongs, magenta Madagascars and the little beefsteak looking Red Calabash. From Sunset foodies who recommend serving alongside fish with rice. Will work for us!

    Recipe #368011

    The first new recipe for my garden's tomatoes & White Lightening eggplant! Am imagining stacks of yellow, red, black, white & green tomatoes all summer long. From Silvano Merlo, executive chef of the Monterey Marriott in California. He starts with eggplant, tomato, and cheese slices of the same size so they stack neatly. I may not be so compulsive.

    Recipe #368009

    Grren when ripe tomatoes are zesty, spicy, tangy & sweet - depending on which variety grown. Stashing this recipe to try with Green Doctors & Lime Green Salad - both cherry tomatoes that are green when ripe. May go wild & add in some Sungolds and Madagascars for fun. From Sunset.

    Recipe #368007

    Stashing this to use with a big bowl of multicolored (yellow, orange, red, white, green, black & striped) summer backyard tomatoes of all sizes. Found in Sunset - thanks! Plan to try with a nice Anaheim pepper or two first then will bump up to Serranos. Caliente olai!

    Recipe #368004

    I'm gathering the fresh tomato recipes as I have grown an unbelievable number of fantastic tomato varieties. Thanks to Sunset who got this recipe from Executive Chef Brandon Miller of Stokes Adobe Restaurant in Monterey, California. He uses at least two colors of tomatoes in this salad - no problemo! This recipe also makes use of summer greens, basils & peppers which we hope to have in abundance too! Better eaten the same day it is made.

    Recipe #367998

    From Sunset magazine. "The method is based on one for the Indian cheese called chenna, which we found in Ricki Carroll's Home Cheese Making (Storey Publishing, 2002)." Prep includes 2 hours chilling & draining time. Suggested use - Recipe#367832

    Recipe #367835

    This salad will be just perfect with homegrown tomatoes of all sizes & colours. from those folks at Sunset who know good food. A related recipe is the Fresh Chive Cheese - Recipe#367835.

    Recipe #367832

    A wonderful flavor enhancer to keep in the kitchen. Salads, garden fresh tomatoes & other vegies, grinders, muffelatas, steamed seafood, salad dressings - lottsa fare benefit from a splash of this vinegar.

    Recipe #367777

    This is a companion recipe to Chocolate Toffee Trifle. Both are Paul Deen recipes published in The Wichita Eagle.

    Recipe #367758

    I am so loving the resurgence in "poverty meal" recipes on the recipe circuit. Eggs are so back "in vogue" now. In our household, cackleberries (what my Dad used to call them) have never been out of style. Since moving back east I have not had a chilaquiles. When I saw this recipe in the LA Times Food & Drink Weekly Guide I got a hankering. They are going to be made this weekend (with poached eggs of course) with fire roasted canned tomatoes - just the best! Make the sauce the night before for best flavor. Besides, who needs a blender AND hot oil first thing in the am?

    Recipe #367743

    Found the secret to that special tangy twang that is hard to get at home - citric acid! Just a bit. The stuff in Fruit-Fresh. I know this recipe will be appreciated when it is just too danged hot to eat a rich ice cream but really, really want something frozen & decadent but refreshing. And I LOVE Greek yogurt & just about anything lemon. I plan to try this one with Splenda instead of the sugar as no cooking is involved. Cook time is freeze time.

    Recipe #367740

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