You don't have to be a vegetarian to like these dishes. They provide
a full array of flavor for every season. You can make a meal or a side
dish out of these, where ever your mood takes you.
During the Spring and Summer, this is the perfect dish especially served with a spinach salad with tangerines dressed in a nice vinaigrette. This recipe comes from our dear friend Maria, a very savvy cook.
Serves 4-6
6-8 medium Vine-Ripened Tomatoes, peeled and diced
1 large onion, chopped fine
1 large cucumber(English preferred), peeled and chopped
1 clove garlic, minced
1/4 c. olive oil
8 T. Vinegar
2 cups tomato juice (optional)
Cheyenne pepper and salt to taste
To peel tomatoes: Core tomatoes and cut a small criss-cross at bottom of tomato end. Blanch tomatoes in simmering water for 10-20 seconds. Place them under cold running water and peel the skin from the cross cut.
Cut the tomatoes in half and gently squeeze out seeds and juice through a strainer. Save the juice to add to the soup. Dice tomatoes.
Mix together and chill for at least one hour.
Wonderful served with a Salad or Sandwich!
Serves 8-10, makes a round 9-inch frittata
3 T. Olive Oil
2 cups onion, thinly sliced
salt and pepper
4 medium sweet peppers, red and yellow, thinly sliced (4 cups)
4 garlic cloves, finely chopped
1 bay leaf
8 eggs
2/3 cup Parmesan Cheese, grated
1/2 cup Fontina cheese, grated
1/4 cup Basil leaves, thinly sliced
3 T. Balsamic Vinegar
Preheat oven to 325 degrees.
Heat 1 T. olive oil in large skillet at medium heat. Add the onion, 1/2 tsp. salt, and two pinches of pepper. Saute for 4-5 minutes at medium heat, add peppers, garlic and bay leaf. Cook for another 10 minutes until peppers are juicy and soft. Set aside and remove bay leaf.
Beat eggs in bowl and add the onion mixture, cheeses and basil. Season with 1/4 tsp. salt and a couple pinches of pepper.
In oven-proof 9-inch saute pan, heat the olive oil to almost smoking. Turn heat down low then pour the frittata mixture into the pan. Cook the friatta over low heat for 1-2 minutes, until the sides begin to set. Transfer to the oven and bake uncovered for 20-25 minutes, until the frittata is golden and firm.
Loosen the fritatta gently with spatula, place a plate over the pan, flip it over and turn the frittata out. Brush the bottom and sides with the vinegar and cut into wedges. Serve warm or at room temperature.
Serves 4-6
1 package Dried Soba Noodles (Buckwheat or plain)
2 cups Red Leaf Lettuce, shredded
2 cups Romain Lettuce, shredded
1 green onion, chopped
2 eggs, fried and sliced(optional)
1 medium carrot, julienned
1 celery stalk, julienned
1 cup sweet corn kernels
sliced kamaboko (fish cake) or shredded crabmeat
Soba Salad Dressing
2 T. toasted sesame seeds
2 T. sugar
1 tsp. salt
1/8 cup sesame oil
1/8 cup salad oil
3 T. rice vinegar
2 T. soy sauce
Combine dressing mix in tight container and mix well before serving. Double or quadruple the recipe to enjoy for future use. Store in refrigerator.
Boil, rinse Soba noodles in cold water, and drain (do not overcook!).
Layer in flat dish (casserole dish) or in individual dishes with mixed lettuces, then soba noodles, then the array of vegetables you've sliced, chopped and julienned. Drizzle dressing over individual servings and enjoy. Served cold.
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