Tag Archives: tomatoes

Golden Cauliflower and Rice

27 March

Ingredients: 1 medium cauliflower, including tender leaves 1 teaspoon turmeric 2/3 cup jasmine, basmati, or other long grain rice 1 and 1/3 cups mild chicken broth, cold water, or vegetable stock 1 large clove garlic, thinly sliced 1 tablespoon olive oil 1 small tomato, or steeped sundried tomato, chopped Sea salt to taste Freshly ground […]

Leeks Nicoise

20 February

Ingredients: ¼ cup olive oil 1 large garlic clove, finely minced 12 leeks 3 ripe tomatoes, cut into eighths ½ cup Nicoise olives 2 teaspoons dried basil or 1½ tablespoons chopped fresh basil 2 tablespoons chopped parsley Freshly ground black pepper Directions: 1. Leave the roots on the leeks for now, but trim away 2-3 […]

Butternut Squash Crumble

05 December

Ingredients: 1½ pounds butternut squash 1 small fennel, trimmed 1 clove garlic, crushed 1 tablespoon chopped fresh sage 1 14-ounce can chopped tomatoes 2/3 cup whipping cream or coconut milk Sea salt and freshly ground pepper 1 cup whole wheat flour or your choice ¼ cup butter, diced 1/3 cup macadamia nuts, chopped ¼ cup […]

Broccoli and Tomatoes

07 November

Ingredients: 2¼ pounds tomatoes 3 tablespoons olive oil 1 clove garlic, crushed 2 teaspoons lemon juice 1 teaspoon hot pepper sauce 1 teaspoon balsamic vinegar 1 pound broccoli ¼ cup pitted sliced olives ¼ cup pine nuts 1 tablespoon chopped fresh parsley ¼ cup Parmesan shavings Directions: 1. Place the tomatoes into a large heatproof […]

Tomato Peanut Soup

24 October

Ingredients: 2 pounds tomatoes, cut into chunks (seeding optional) 1 medium onion, diced 2 tablespoons olive oil 4 teaspoons grated fresh ginger 2 cloves garlic, grated ½ cup smooth peanut butter 2 tablespoons tomato puree 1 teaspoon ground coriander ½ teaspoon dried marjoram 1 tablespoon maple syrup ¼ cup coconut milk, optional Sea salt and […]

Russian Cabbage Apple Soup

24 October

Ingredients: 2 tablespoons olive oil ½ head Savoy cabbage, cut into ½-inch strips 1 medium carrot, sliced 1 rib celery, sliced 1 small parsnip, sliced 6 cups cold water 1 medium beet, peeled and cut into small cubes 1 small sweet pepper, chopped 1 medium tomato, chopped 2 large cloves garlic, chopped 1 tablespoon finely […]

Tuscan Minestrone with Butternut Squash and Farro

17 October

Ingredients: ½ cup dried farro 1 medium carrot, chopped 1 rid celery, chopped 1 small red onion, diced 2 tablespoons olive oil 2 tablespoons chopped flat-leaf parsley 2 cups vegetable broth 1½ cups cubed butternut squash 1 cup chopped Swiss chard leaves 2-3 large tomatoes, seeded and diced 1 teaspoon dried sage One 15-ounce can […]

Tomato-Fennel Consomme

10 October

Ingredients: 4 medium fennel bulbs 2 medium onions, peeled and cut into chunks 1 tablespoon olive oil 2½ teaspoons sea salt 4 cups water 6 medium tomatoes, chopped 1 pinch or two of cayenne pepper (optional) Croutons (optional) Directions: 1. Remove leafy tops from fennel and set aside. Cut the fennel bulbs into chunks. Place […]

Summer Squash All’ Insalata

04 October

Ingredients: ½ cup water 1 small garlic clove 1 fresh pepper of choice, split into quarters (Hot is good!) 4 tomatoes, cut into chunks Sea salt 1½ pounds summer squash ½ teaspoon lemon zest 2-3 tablespoons olive oil Juice of 1 lemon Directions: 1. Combine water, garlic, pepper, and tomatoes in a large skillet over […]

Tofu and Spinach Scramble

04 October

Ingredients: One 14-ounce package firm tofu, drained and cut into ½-inch cubes or crumbled ½ teaspoon ground turmeric Sea salt and freshly ground pepper 1/8 teaspoon ground cayenne pepper, optional 2 tablespoons olive oil 3 scallions, thinly sliced green and white parts separated 5 ounces fresh spinach, chopped (about 5 packed cups) 1-2 teaspoons fresh […]