Recipes

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

Beef Fajitas

Rub skirt of flank steak liberally with Fajita with Mesquite Seasoning. Put in zip lock bag and add lime juice, dark beer and a dash of soy sauce. Marinate 30 minutes or overnight for maximum tenderness. Sear both sides over hot coals to lock in juices and cook to taste. Slice meat thin against the grain and fold into tortillas. Garnish with pico de gallo, guacamole, cheese, sour cream or any favorite combination.

Texas Spice Company

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

Blackened Redfish

• Fish such as snapper or salmon no more than 3/4 inch thick
• 1 teaspoon melted butter
• Texas Spice Company Blackening Spice

Heat cast iron skillet over very high heat (outside is best because of the smoke). The skillet cannot get too hot for blackening; let it heat for at least 10 minutes. Brush melted butter on fillets and sprinkle generously with seasoning, patting it into the fish. Place fillets in skillet and pour on butter. Beware of flame-up! Cook, uncovered, until underside looks charred (about 2 minutes). Turn over and repeat.

Texas Spice Company

Carter's Select Eggplant Rollups

• 2 eggplants (about 1 pound each)
• 1/4 cup olive oil
• 1 pound lean ground beef
• 1 tablespoon all purpose flour
• 1 cup Carter's Select Original or Spicy Salsa

Cut eggplants in 12 diagonal slices, 1/3" thick. Place in broiler pan and brush with oil. Broil 10 min. or until golden brown on both sides, turning once.  Let cool. Mix ground beef with flour. Divide mixture into 12 portions.  Place 1 portion on each eggplant slice and roll up.  Place in 3 quart shallow baking dish.  Top with Carters Select Salsa. Cover with foil. Bake at 350 F. for 40 min. Remove cover and pour off pan juices. Bake uncovered 10 min. Serve with tortillas, pita bread or cooked rice.

Carter's Select

 

Carter's Select Gazpacho

• 1 cup Carters Select Salsa (Regular or Hot)
• 2 cups Carters Select Bloody Mary Mix
• 2 cups cucumbers peeled, seeds removed, and chopped
• 1 cup Fresh tomato, seeds removed and chopped

Combine all ingredients in food processor or blender. Process to desired consistency. Refrigerate until cold.

Carter's Select

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