Recipes

Green Tomato Salsa

Ingredients (measurements are approximate and not critical. Use what you have):

• 1 pound green tomatoes
• 1-2 red tomatoes
• 1 Serrano (or other) pepper, minced (seeds and all); use two if you like your salsa fiery
• 1/4 tsp cayenne (or more, as above)
• 1 small onion
• 3 cloves garlic
• Juice of 1/2 lime
• 1-2 tsp salt, to taste

Cut the fruits/vegetables into chunks; mince the chiles. Dump everything but the salt into a food processor and pulse until it’s chopped fine, but not pureed. Taste, correct seasoning. Transfer to a lidded bowl and allow to ripen at room temperature for an hour or so, then refrigerate. Keeps several days in the fridge.

Besides making a great dipping salsa (I like it with flour tortilla chips, but use what you prefer), this stuff would be fabulous with fresh seafood…

Cooking From the Market

Green Tomato Pasta Toss

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 6 green tomatoes, chopped
• salt and pepper to taste
• 1 (16 ounce) package tri-colored pasta assortment
• 1 cup crumbled feta cheese

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, and saute until soft. Stir in the green tomatoes, and season to taste with salt and pepper. Reduce heat to medium low, and cook for about 10 minutes.
2. Meanwhile in a large pot of boiling salted, water cook pasta until al dente. Drain.
3. Toss pasta with tomatoes. Top with the crumbled feta cheese.

allrecipes.com By: Lola

Green Tomato and Bell Pepper Delight

Ingredients

• 2 tablespoons olive oil
• 4 green tomatoes, chopped
• 1 green bell pepper, chopped
• 2 celery, chopped
• 1 bunch green onions, chopped
• 2 tablespoons apple cider vinegar

Directions

1. Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.

Serve as a side or on top of of baked potatoes or rice

allrecipes.com By: GEORGIANA HOFFMAN

Wokked Greens (Spinach, Chard, Arugula)

This works well for more fragile, mild greens such as spinach, chard, arugula, or beet greens

Ingredients:

• 1 bunch greens (see above)
• 2-4 Tablespoons Olive Oil
• 1/4 cup chopped onion or scallion
• Kosher or Sea Salt
• Vinegar or fresh lemon juice

Preparation:

Remove and discard the tough spines from the greens. Tear or cut the greens into bite-size pieces.

In a medium skillet, heat the oil and garlic until it is fragrant but not brown. Add greens to skillet and cook, turning with tongs, until the greens are warm and wilted, about 2 minutes. Season with salt , vinegar or lemon juice.

Variations:

Drizzle braised greens with hot vinaigrette or browned butter.

Add tomatoes or bacon

Season with an Asian dressing or hot sauce

Urban Farm

Braised Greens

This works well for tougher greens like Kale, Collards, Turnip Greens, Mustard Greens, and Beet Greens

Ingredients:

• 1 bunch greens (see above)
• 2-4 Tablespoons Olive Oil
• 1/4 cup chopped onion or scallion
• Kosher or Sea Salt
• Vinegar or fresh lemon juice

Preparation:

Remove and discard the long ends and tough spines from the greens. Tear or cut the greens into bite-size pieces. Quick Tip: Fold the leaf in half and slice out the spine, then fold again and chop.

In a medium skillet, heat the oil and garlic until it is fragrant but not brown. Meanwhile, plunge the greens, onions or scallions into a large pot of salted, boiling water and immediately drain them into a colander. (If you like your greens milder, you can cook them for up to 10 minutes.) Press the water out with a spoon. Add to skillet and cook, turning with tongs, until the greens are warm and wilted, about 2 minutes. Season with salt , vinegar or lemon juice.

Variations:

Drizzle braised greens with hot vinaigrette or browned butter.

Add tomatoes or bacon

Season with an Asian dressing or hot sauce

Urban Farm

Easy Squash

Sautee chopped onion and bell pepper in butter or olive oil. Add cubed squash (zucchini, yellow squash, butternut squash, globe squash) and a splash of water. Add 1 teaspoon Salt Free Vegetable Seasoning. Cover and simmer until done stirring occasionally.

Texas Spice Company

Carter's Cream Cheese Spread

• 8 ounces softened cream cheese
• 1/2 cup Carter's Smokey Peach Salsa
• crackers or tortilla chips for serving

Blend ingredients until smooth. Serve with chips, crackers or vegetables.

Carter's Select

Easy Meatball Appetizer

Saute chopped onion in olive oil about 5 minutes. Add cooked frozen meatballs to skillet and cook until browned. Add Carters Select Original, Hot, Fireside, or Chimichurri Sauce to coat. Continue to cook until salsa is warm. Serve as an appetizer using pretzel sticks in place of toothpicks. OR Serve over rice or pasta for an entree.

Carter's Select

Sweet Chili Dipping Sauce

Ingredients:

• 1/4 cup rice wine vinegar
• 2 tablespoons fish sauce
• 1/4 cup hot water
• 2 tablespoons sugar
• 1 lime juiced
• 1 teaspoon minced garlic
• 1 teaspoon red chili paste such as sambal

In a blender puree the ingredients. Pour into a small bowl to serve with Chicken Skewers.

On the Waterfront

Slow Cooker Tomato Sauce

• 10 roma tomatoes peeled, seeded and crushed
• 1/2 small onion, chopped
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1 teaspoon dried oregano or 2 teaspoons fresh chopped oregano
• 1 teaspoon dried basil or 2 teaspoons fresh chopped basil
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 pinch cinnamon

Place tomatoes, onion, garlic and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.

Cover and cook 10-15 hours on low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 it's even better.

allrecipes. com By: Michele