Roasted Cherry-Tomato Sauce

From Martha Stewart
I added basil and olives to the finished dish. Be careful, the tomatoes are really hot when they first come out of the oven!
Ingredients
• 1 pound, 6 ounces cherry tomatoes
• 3 cloves garlic, smashed
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt
Directions
1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
2. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing

http://www.marthastewart.com/1106724/roasted-cherry-tomato-sauce

Marinated Celery Salad With Chickpeas and Parmesan

from NYT Cooking

For the salad:
• 3 tablespoons sherry vinegar, more as needed
• 1 tablespoon Dijon mustard
• ½ teaspoon maple syrup or honey
• Salt and ground black pepper
• 2 garlic cloves, smashed and peeled
• ⅓ cup extra-virgin olive oil, more as needed
• 4 cups cooked or canned chickpeas
• 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
• 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
• 1 to 2 cups loosely packed celery leaves, coarsely chopped
• 1 pint small tomatoes, halved
• ¼ cup loosely packed basil leaves, rolled and julienned
• 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
Preparation
1. In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
2. Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
3. Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
4. If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
5. Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

http://cooking.nytimes.com/recipes/1018091-marinated-celery-salad-with-chickpeas-and-parmesan

Summer Farro Salad with Tomato, Cucumber & Basil

Summer Farro Salad with Tomato, Cucumber & Basil

Ingredients

  • Olive oil, for cooking
  • 2 large shallots (or 1 sweet onion), finely chopped
  • 2 cups farro (uncooked) (an Italian grain, found at Nundini on North Shepherd)
  • 4 cups chicken or vegetable stock
  • ¼ cup red wine vinegar
  • 2 Tbsp. olive oil
  • 1 pint cherry or grape tomatoes, halved or quartered
  • ½ large English (hothouse) cucumber, diced. If using Diva cucumber, peeled and diced.
  • ¼ cup finely chopped basil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Heat a few Tbsp. olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a Tbsp. or two of leftover stock, strain it out.) Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
  2. http://www.thekitchn.com/recipe-summer-farro-salad-with-tomato-cucumber-amp-basil-recipes-from-the-kitchn-193060
http://plant-it-forward.org/summer-farro-salad-with-tomato-cucumber-basil/

Spicy African Chickpea and Sweet Potato Stew

Spicy African Chickpea and Sweet Potato Stew

Ingredients

  • 6 garlic cloves, peeled
  • 1 tsp. coarse salt
  • 2 tsp. sweet paprika
  • 1 ½ tsp. cumin seeds
  • 1 tsp. cracked black pepper
  • ½ tsp. ground ginger
  • ½ tsp. allspice
  • 1 Tbsp. extra virgin olive oil
  • 1 ½ lbs. sweet potatoes, peeled and cubed (3/4 CSA bag)
  • 2 cups vegetable broth or 2 cups water
  • 1 (16 ounce) can plum tomatoes, undrained, chopped (you can purchase stewed tomatoes in glass bottles at Whole Foods Market (WFM))
  • 1 (16 ounce) can chickpeas, rinsed and drained (you can purchase frozen chickpeas at WFM)
  • 1 lb okra, rinsed and chopped
  • 1 cup couscous

Instructions

  1. Cook couscous according to package directions. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
  2. While processor is running, pour olive oil through cover opening until mixture forms paste. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra.
  3. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer 10 minutes more or until vegetables are tender. Serve stew with couscous and hot pepper sauce.
  4. http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822
http://plant-it-forward.org/spicy-african-chickpea-and-sweet-potato-stew-2/

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Ingredients

  • -Chef Gina Lopez, Corporate Chef at Bridgeway Software
  • 3 table spoons of olive oil
  • 1 lb. of chicken breast cut into bite size chunks (optional)
  • 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
  • 1 cup of potatoes (cut into 1 inch chunks)
  • 1 cup of baby carrots (halved)
  • 1 can of diced tomatoes
  • 1 cup of canned coconut milk
  • 3 cups of chicken broth or vegetable broth
  • 1Tbsp of cumin
  • 1 Tbsp. of curry powder
  • 1 cup of sweet potato greens (chopped)
  • 1 cup of Malabar spinach (chopped)
  • 1 cup of French sorrel (chopped)
  • Salt and Pepper to taste
  • ¼ tsp. of Tabasco to taste
  • ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

  1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
  2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
  3. Serve stew in a bowl and garnish with herbs and arugula.
http://plant-it-forward.org/chicken-stew-with-coconut-milk-herbs-and-mixed-greens/

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 2 Cucumbers
  • ½ teaspoon of Kosher salt
  • Leaves from 1 bunch of radishes washed and dried
  • 1 cup of Arugula
  • 4 Radishes halved and thinly sliced
  • 1 ear of corn cooked and kernels removed
  • 1 large tomato seeded and diced
  • 1 cup of Bush Beans
  • ¼ cup finely chopped red onions or shallots
  • Freshly ground pepper
  • Dressing
  • 3 tablespoons of olive oil
  • 1 1/2 tablespoon of sour cream
  • 1 tablespoon white wine vinegar
  • ½ teaspoon of honey or sugar
  • Kosher salt and ground pepper

Instructions

  1. To make salad slice cucumber add slat let sit for 15 min and rinse, drain, and pat dry. Boil water add bush beans for one minute then rinse with cold water. Chop radish leaves. Place leaves, arugula, corn, tomato, and onions in bowl. To make dressing, whisk together all of the dressing ingredients in a small bowl. Add cucumbers to the salad with salt and pepper to taste.
http://plant-it-forward.org/radish-leaf-salad-with-corn-tomatoes-and-salted-cucumbers/

Eggplant Tricolored & More

Eggplant Tricolored & More

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 3 medium eggplants
  • Olive oil
  • Sea salt and black pepper
  • 1 yellow bell pepper cut into 3/8 inch dice
  • 10 cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 4 tablespoons of capers, plus 1 tablespoon of the caper brine
  • 5 oz. of buffalo mozzarella
  • Basil chopped
  • Salt and Pepper to taste

Instructions

  1. Preheat Oven 375. Cut the eggplants width ways into ¾ inch slices. Place slices on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Roast in the oven for 25 to 30 minutes until eggplants are soft and golden brown.
  2. Mix together bell pepper, tomatoes, vinegar, capers, and brine, and 2 tablespoons of olive oil. Set aside for 30 minutes (the mix can be kept in the refrigerator for several days. The flavors will deepen.
  3. To serve arrange the eggplant slices on a serving dish. Break the mozzarella into large chunks and scatter on top. Spoon over with the yellow pepper salsa and finish with basil.
http://plant-it-forward.org/eggplant-tricolored-more/

Oven-Roasted Eggplant and Butternut Squash Curry

Oven-Roasted Eggplant and Butternut Squash Curry

Ingredients

  • 1 lb. eggplant
  • 2 lbs. butternut squash
  • 2 tablespoons canola oil
  • 2 1/2 teaspoons cumin seeds
  • 1 1/2 onions, diced
  • 1 1/2 Tomatoes, in 1 1/2 inch dice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground fenugreek
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground pepper
  • 1/2 jalapeno pepper, chopped
  • 2 1/2 teaspoons salt
  • 3 green onions, chopped in 1-inch pieces
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 450°F.
  2. Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
  3. While the eggplant and butternut squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and sauté until brown, 8 to 10 minutes
  4. Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño
  5. pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
  6. Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
  7. Using a paring knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
  8. Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
  9. Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
  10. Serve as main dish with Chappatis or as a side dish.
  11. http://www.food.com/recipe/oven-roasted-eggplant-and-butternut-squash-curry-253225
http://plant-it-forward.org/oven-roasted-eggplant-and-butternut-squash-curry/

Pasta with arugula, goat cheese and sundried tomato pesto

Pasta with arugula, goat cheese and sundried tomato pesto

Ingredients

  • 1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
  • 6 Tbsp. extra-virgin olive oil
  • ¼ cup walnuts, toasted in small dry skillet over medium heat until fragrant, about 6 minutes
  • 1 small clove garlic, minced or pressed through garlic press (about 1/2 teaspoon)
  • ¾ oz. grated Parmesan cheese (1/2 cup)
  • Salt and ground black pepper
  • 1 pound campanelli or farfalle
  • 1 Plant It Forward bag of arugula (it has already been triple washed!)
  • 3 oz. goat cheese

Instructions

  1. In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, ½ teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
  2. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain, reserving ¾ cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stirpasta-cooking water into pesto; stir pesto into pasta. Serve immediately; dotting individual bowls with ½-inch pieces goat cheese.
  3. http://www.cooksillustrated.com/recipes/detail.asp?extcode=N3KMIES00&docid=6018&frtk=fd26b11b-7cc4-47a6-8aaa-1473a3adc00e
http://plant-it-forward.org/pasta-with-arugula-goat-cheese-and-sundried-tomato-pesto/

Green chili enchiladas with spinach or sweet potato leaves and bush beans

Green chili enchiladas with spinach or sweet potato leaves and bush beans

Ingredients

  • Olive oil
  • 1 share bush beans
  • 1 large shallot, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 5 ounces malabar spinach or sweet potato greens
  • 8 ounces shredded jack cheese
  • 16 ounces tomatillo or green chili salsa
  • 8 ounces fat-free plain Greek yogurt
  • Ten 8-inch corn tortillas

Instructions

  1. Preheat the oven to 350 degrees F.
  2. If using sweet potato greens, blanch (boil for a few minutes) and set aside.
  3. Heat two tablespoons olive oil in a large skillet over a high flame.
  4. Sauté the bush beans and shallot until tender and beginning to brown, about 5 minutes.
  5. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
  6. Stir in the spinach or sweet potato greens and cook for another few minutes, until wilted. Set filling aside to cool slightly.
  7. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
  8. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the vegetable mixture and stir to combine. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
  9. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
  10. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.
http://plant-it-forward.org/green-chili-enchiladas-with-spinach-or-sweet-potato-leaves-and-bush-beans/