Bacon, Salmon, and Tomato Sandwich
Courtesy of Paul Tseng, Willy Street Co-op Deli Clerk and Class Instructor
2 slices bacon
5 oz. salmon
2 Tbs. sunflower oil
2 red leaf lettuce leaves
2 slices bread
1/2 tsp. mead
pinch fresh dill
Directions: Preheat oven 375°F. Roast the bacon for 15-20 minutes and set aside. Season the salmon with sunflower seed oil, salt, and pepper. Roast in oven for 15 minutes or until the internal temperature reaches 145°F.
Assemble the sandwich by placing the lettuce on top of a slice of bread. Top with cooked salmon, bacon, dill, and tomato. Drizzle with mead and top with the second piece of bread. Serve immediately.
Basic Tomato Sauce
Recipe reprinted with permission from Simply in Season by Herald Press
Can it yourself and save! This easy-to-can sauce can be used for pasta, pizza or any time a marinara-style sauce is desired.
1 onion, chopped
2 clove garlic, minced
2 Tbs. olive oil
2 carrot, shredded
1/2 green bell pepper, diced
2 bay leaves
1/4 c. fresh parsley, chopped
2 Tbs. fresh basil, chopped or 2 teaspoons dried basil
1 Tbs. fresh oregano, chopped or 1 teaspoon dried
1 Tbs. fresh thyme leaves, chopped or 1 teaspoon dried
6 c. plum tomatoes, peeled and chopped
6 oz. tomato paste
1 Tbs. honey, optional
salt and freshly ground black pepper to taste
Directions: Sauté onion and garlic in olive oil until soft. Add carrots, pepper, and herbs; stir well. Add tomatoes, tomato paste, honey, salt and pepper. Simmer 15 minutes. Remove bay leaf and serve or freeze. To can, ladle into hot, sterilized pint jars to within 1/2-inch of the top, add 1 tablespoon lemon juice or vinegar per pint to assure acidity, seal with sterilized lids according to manufacturer's instructions and process full jars in a boiling water bath for 35 minutes. Makes three pints.
Adapted from www.veganyumyum.com.
Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, this may be the most delicious kale salad you've had. It really is like a (veggie!) BLT in salad form.
1/4 c. Vegenaise
1 tsp. Dijon mustard
1 tsp. lemon juice
2 tsp. agave
1/4 tsp. salt and pepper
1 bunch Lacinato kale
2 Tbs. peanut oil
1 pkg. vegetarian bacon
1 1/2 c. cherry tomatoes
1 c. baby spinach
Directions: In a small bowl, whisk together the Vegenaise, mustard, lemon juice, agave, and salt and pepper. Slice the center stems out of each kale leaf. Stack the leaves on top of each other, and slice into thin ribbons. Place in a large bowl and drizzle with the dressing. Toss until evenly coated. Cover and refrigerate while preparing the rest of the salad. Heat 1 tablespoon of the peanut oil in a large skillet over medium-high heat. Cook the vegetarian bacon on both sides until crisp on the edges. Transfer to a paper towel to drain.
Add the last tablespoon of peanut oil to the skillet, and heat over medium-high heat. Place the tomatoes in the skillet and sprinkle with salt. Cook for 3-4 minutes, until the tomatoes begin to soften and the juices start to come out. Remove from heat.
Toss the kale with the spinach leaves, being sure to coat in dressing. Fold in the tomatoes with their juices, and 3/4 of the bacon, crumbled. Top each serving with the remaining bacon, and serve immediately.
Braised Eggplant and Tomatoes
Adapted from www.thekitchn.com
Eggplant, tomatoes, and basil are made for each other!
4 Tbs. olive oil
1 eggplant, halved lengthwise
1 tsp. salt
1 onion, sliced
14 oz. tomatoes, cut into 1/2-inch pieces
1/4 c. parsley, chopped
2 Tbs. fresh basil, chopped
Directions: Preheat oven to 400˚F. Drizzle a 9x9-inch baking dish with 2 tablespoons of the olive oil. Place the eggplant, cut side up, in the baking dish and sprinkle with 1/2 tsp. of the salt. Set aside.
Heat the remaining olive oil in a skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. With a slotted spoon, transfer the onions to a mixing bowl and combine with the diced tomatoes, basil, parsley, and remaining salt. Scoop the tomato and onion mixture onto the eggplant. Cover the baking dish with foil and bake for 10 minutes.
After 10 minutes, baste the eggplant with the juices that have collected in the baking dish, and cover and return to the oven for another 15 minutes. Baste once more, and bake uncovered, until the eggplant is tender, about 20 more minutes.
Serve hot and enjoy!
Chilled Avocado and Tomatillo Soup
Adapted from Mesa Mexicana by Mary Sue Milliken & Susan Feniger
Chilled avocado soup is a simple summer favorite sure to cool you down despite the dog days. Tomatillos, lime, and just a hint of heat from a roasted Poblano pepper fill out the flavor of this dish that works wonders, especially when served with a side of chips and spicy salsa.
6 tomatillos, husked, washed, and roughly chopped
1 Poblano chili pepper, roasted, peeled and seeded
juice of 2 limes
1 tsp. salt
1/2 t freshly ground black pepper
1 c. cold water, plus enough ice to fill to 2 c. measure
2 ripe avocados, peeled, stoned
1 bunch scallions, thinly sliced for garnish
Directions: In a blender or food processor, combine the tomatillos, Poblano, lime juice, salt and pepper with 1-2 Tbs. ice-cold water. Puree until smooth. Add the avocados with the remaining water and ice. Blend just until smooth but not frothy. Serve chilled in bowls garnished with scallions.
Huevos Rancheros with Tomatillo Sauce
Adapted from www.simplygloria.com.
This hearty egg dish is great served at any time of day.
1 lb. tomatillos
1 yellow onion
1/2 bunch cilantro
3 cloves garlic
1 Tbs. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 c. canola oil
4 corn tortillas
2 Tbs. butter
15 oz. black beans
5 oz. queso fresco cheese
Directions: Place the tomatillos in a large pot and cover with cold water. Bring to a boil, and boil for 5 minutes. Drain, and transfer to the bowl of a food processor fitted with a metal blade. Add the onion, jalapeño, cilantro, garlic, lime juice, cumin, garlic powder, and onion powder. Puree until completely blended. Set aside.
Add the oil to a small frying pan and heat over medium heat. One at a time, fry each corn tortilla in the pan for 1 1/2 minutes on each side. Transfer to a surface lined with paper towels to drain. Continue until all tortillas are done. In a large skillet over medium heat, melt the butter. Crack the eggs into the pan and cover. Cook until set. Sprinkle with salt and pepper.
To serve, set a tortilla on each plate. Top with tomatillo sauce, then a generous spoonful of the beans, an egg, then the crumbled cheese. Enjoy.
Tomatillo Bloody Marys
Adapted from www.saltandwind.com.
These are an excellent addition to a summertime brunch. Vegetarian Worcestershire sauce is sold at the Co-op if you’re not a fan the anchovy-laden kind.
1 lb. tomatillos
1/2 pint cherry tomatoes
1 seedless cucumber
2 cloves garlic
2 Tbs. lime juice
1 Serrano chile
1 tsp. coarse salt
30 oz. vodka
6 tsp. horseradish
4 1/2 tsp. green hot sauce
3 tsp. Worcestershire sauce
6 green onions
Directions: In a blender, combine the tomatillos, tomatoes, cucumber, garlic, lime juice, Serrano chile, and salt. Blend until very smooth, at least 30 seconds.
To make each cocktail, place 2 sprigs of cilantro into a cocktail shaker. Bruise lightly with a muddler or wooden spoon. Add 5 ounces of the Bloody Mary base, 2 ounces of vodka, 1 teaspoon horseradish, 3/4 teaspoon of green hot sauce, Worcestershire, and a pinch of celery seeds to the shaker. Add ice halfway up, and stir about 10 times to combine, until the shaker is cold. Pour the drink with the ice into a glass, and garnish with a lime wedge, cilantro, and tortilla chips and a green onion, if using.
Watermelon, Tomato, and Almond Gazpacho
Adapted from Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyaga.
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
2 c. diced watermelon
1/4 red onion
2 Tbs. almond meal
1 Tbs. red wine vinegar
1 Tbs. olive oil
3/4 tsp. salt
1 clove garlic
1 oz. feta cheese
Directions: Place the watermelon, tomatoes, red onion, almond meal, red wine vinegar, 1 tablespoon of olive oil, and salt in the bowl of a food processor or in a blender pitcher. Purée until smooth, then refrigerate for at least 1 hour (and up to two days). Stir and adjust seasoning if needed. Stir, then pour into bowls and serve topped with a drizzle of olive oil and crumbled feta.
Cauliflower Salad Supreme
Recipe adapted from Vegetarian Nights by Bonnie Mandoe
1 large cauliflower, 2-3 pounds
4 Tbs. capers, drained
1/2 c. pitted and chopped Kalamata olives
1 1/2 c. finely chopped tomatoes
1/2 c. olive oil
2 T balsamic vinegar
1/2 tsp. salt
1 large head lettuce
half of a large cucumber
Directions: Remove leaves from the cauliflower, but keep the core. Cut cauliflower into eight equal slices, carefully keeping them intact. Lay the slices in a steamer and steam until tender, about 20 minutes. Remove steamer from pot to cool. Meanwhile in a small bowl combine the capers, olives, tomatoes, oil, vinegar and salt. Keep to one side. Wash, dry and tear the lettuce and arrange on plates. Slice the cucumber thinly, into about 20 slices. Once the cauliflower has cooled, arrange it on the plates of lettuce, 2 slices per plate. Tuck the cucumber slices decoratively around the cauliflower slices. Spoon the olive caper mixture over the cauliflower, using all the dressing. Serve at room temperature.