Tag Archives: basil

Roasted Sweet Pepper Spread

31 Jul

This recipe turns this weeks abundance of peppers into a household favorite that can be used to compliment sandwiches or as a snack dip!

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INGREDIENTS

1 pound sweet peppers

4 garlic cloves, roasted or sautéed

2 teaspoons lemon juice

3 tablespoons fresh basil, chopped

1/2 pound feta cheese, optional (can be replaced with additional 1/8 cup olive oil)

1/4 teaspoon red pepper flakes, if desired

1/4 cup olive oil

HOW TO

  1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place aside to cool for about 15 minutes. Peel charred material, stems, and seeds from peppers and coarsely chop.
  2. Add garlic and peppers to a food processor and process until smooth. Add feta if desired.
  3. While processor is running, add olive oil, lemon juice, basil, pepper flakes and 1/2 teaspoon of salt. Process until smooth.
  4. Use immediately or cool in refrigerator for later use.

FOOD FACT: It’s best to wrap peppers in paper bags and store in the refrigerator to keep their freshness.

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Panko Fried Green Tomatoes

5 Jul

We are celebrating post 4th with a southern American favorite with a California touch! This is one of many dishes you can create with the ripe green tomatoes in today’s CSA share.

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INGREDIENTS

4 green tomatoes, sliced into 1/4″ discs

1.5 cups panko bread crumbs

3/4 cups all purpose flour

4 eggs

2 tablespoons of milk

pinch of cayenne pepper

pinch of paprika

Kosher salt and freshly ground black pepper

Oil for deep frying (suggested low ‘smoke point’ oils: safflower oil, peanut oil, canola oil, sunflower oil)

*Get creative with your favorite spices, add a pinch of each until you’ve created a recipe to your taste

GET COOKIN’

  1. Add oil to a deep skillet, leaving head room at the top.  Begin heating over medium heat until temperature reaches ~350 degrees F. *If you do not have a thermometer to test the temperature, drop in a 1″cube of light bread. The temperature is right when the bread browns in 60 seconds.
  2. Dry tomatoes of any water and season on both sides with salt and pepper.
  3. Place flour into a shallow dish.
  4. Mix eggs and milk into a shallow bowl.
  5. Mix panko, cayenne pepper, and paprika (or desired spices) into another shallow dish.
  6. Create an assembly line, first coating the tomatoes with flour, then the egg mixture, then the panko.
  7. Add a few pieces into the fryer at a time so they cook evenly.  Each piece should take 2-3 minutes.
  8. Place a paper towel or kitchen cloth on a plate. Place tomatoes on the plate to drain them of their excess oil.
  9. *For a healthier cooking alternative brush a little butter on the top of each tomato, bake for 20 minutes at 400 degrees F.

Goat Cheese and Basil Dipping Sauce

No fried green tomato is complete without a hearty dipping sauce, this is one of our favorites. Get innovative with your own creamy cajun creation!

INGREDIENTS: goat cheese, sour cream, finely chopped basil, lemon juice, hot pepper sauce, salt

MIX IT UP: Use the goat cheese and sour cream as a base. Mix in the other ingredients to suit your own taste.

FOOD FACT: Recipes for fried green tomatoes were shared in newspapers in the early 1900s.