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Combining fried green tomatoes and breakfast, this frittata is tart but creamy. A little time consuming!
1 pound green tomatoes Salt freshly ground pepper to taste Cornmeal for dredging 3 tablespoons extra virgin olive oil 1/4 cup finely chopped onion 2 garlic cloves, green shoots removed, minced 1 tablespoon slivered fresh basil 1 tablespoon snipped chives 8 large eggs 2 tablespoons low-fat milk Core the tomatoes and slice half of them about ⅓ inch thick. Set aside. Peel the other half of the tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about ½ teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature. 1 cup all-purpose flour
1 1/2 teaspoons fine sea salt 1 1/2 teaspoons Cajun or Creole seasoning (optional) 2 cups panko breadcrumbs 1 cup buttermilk 3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices Nonstick cooking spray, for the tomatoes Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes. 1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste) 1/2 medium onion Salt to taste 1/2 cup roughly chopped cilantro 1/4 to 1/2 cup water, as needed (optional) Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender). Add the remaining ingredients to the blender or food processor, and blend to a coarse puree. Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands. Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made. You could easily use a crispy apple for this recipe, but Asian pears are so much better!!
4 cups very finely chopped or slivered kale (stemmed and washed) 2 tablespoons coarsely chopped toasted almonds 1 Asian pear, cored and cut in 1/4-inch dice 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice 2 tablespoons fresh lemon juice Salt to taste 1 very small garlic clove, puréed 5 tablespoons extra virgin olive oil 2 tablespoons freshly grated Parmesan Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. 1 tsp. kosher salt, divided, plus more
1 large sweet potato (about 1 lb.), halved lengthwise ½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional) ½ small red onion, thinly sliced ¼ cup apple cider, coconut, or unseasoned rice vinegar 3 Tbsp. extra-virgin olive oil, divided ½ lb. ground lamb (or beef, chicken or tempeh) 1 tsp. ground cumin ½ tsp. ground cinnamon 1 tsp. Aleppo-style pepper, plus more for serving 8 oz. wild mushrooms, sliced into ¼" slices ½ cup plain full-fat yogurt 2 Tbsp. fresh lemon juice ¼ cup mint leaves Preparation Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes. Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30. Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more. Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl. Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper. 1 pound okra (trimmed into 1 1/2-inch pieces lengthwise) 1 tbsp vegetable oil (divided) 1 tsp cumin seeds 1 medium onion (finely diced) 2 medium tomatoes (finely diced) 2 cloves garlic (minced) 1/2 inch ginger (minced or julienned) 1 green chili pepper (like jalapeno or serrano, minced, optional) 1 tbsp coriander powder 1/2 tsp turmeric 1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste) Juice of one lemon 1/2 tsp garam masala Salt to taste 2 tbsp cilantro (finely minced, for garnish) • Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside. • Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes. • Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. • Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top. • Sprinkle on the cilantro and serve hot. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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