Grow Alabama’s Tomato Cream Sauce
A Meat Sauce or A Pasta Sauce

4 - 5 Large Ripe Tomatoes Quartered
(the riper the Tomatoes the sweeter the sauce)
5 - 6 Fresh Garlic Cloves Minced
¼ Cup Heavy Whipping Cream
¼ Cup Finely Chopped Parsley
Fresh Chopped Herbs (Optional)

Bring Tomatoes and Garlic to boil in ½ inch of water in a medium saucepan. Boil until the Tomatoes are softened. Puree the mixture using a food processor or with an Emulsion Blender. Return to heat and continue to cook to reduce the juices by ¼, or until sauce is slightly thickened. Add heavy cream and reduce again to desired consistency. Add Herbs of your choice at the end of cooking such as chopped Basil, Oregano or Sage. Drizzle sauce over cooked meat; finish presentation with a topping of finely chopped Parsley. Sauce should be thick enough to hold to Meat or Fish, extra sauce can be served as side

For a great pasta sauce use large pastas such as penne.

For pasta sauté in olive oil julienne red peppers, sweet white onion and any other preferred vegetable. Sauté until vegetables are tender but crisp inside. Add cooked vegetable mixture to cooked pasta and toss. At this point you may also add fresh chopped herbs, Basil, Oregano, Sage, or chopped cooked chicken or shrimp. Pour in tomato sauce, mix well, and serve immediately topped with fresh, finely chopped parsley.

 

A spicy Thai Salad Dressing- Adapted from The New Cook

1 tablespoon sesame oil
1/3 cup light soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
2 red chopped red chilies or 1/4 teaspoon hot chili oil
1 teaspoon fish sauce, optional
Place all ingredients in a pint Mason jar. Screw the lid on and shake vigorously.
Pour immediately over a mixture of tat-soi, mizuna, mustard, spinach, and pea shoots. Toss and serve right away!
Makes 1 cup.
Can be refrigerated up to one week.

Shower your salad greens with your favorite olive oil and vinegar!

First, rub the bowl with garlic, if you wish.
Place a variety of sweet lettuces, delicate salad herbs, and tender greens in large salad bowl.
Shower your favorite olive oil over the greens and toss until well coated.
Next, shower a favorite flavored vinegar over the greens and toss again.
Rule of thumb is 3 parts oil to one part acid. Use a spoon to measure until you get the feel of showering the right amounts.
(You can also use lemon juice as it enhances the delicate flavors and does not wilt the leaves as readily as vinegar.)
Sprinkle with ground sea salt and pepper. Toss once more
Garnish with a handful of edible flowers . Serve immediately!

 

French Cream of Cauliflower Soup with Crème Fraiche
Garnished with Fresh Chervil and Nutmeg
From: Chez Panisse Vegetables by Alice Waters

1 large cauliflower (2 to 3 pounds)
1 onion
2 tablespoons unsalted butter
4 tablespoons crème fraiche
Salt
Nutmeg
Chervil

Cut off the stem of the cauliflower and any green leaves. Break up into flowerets. Wash them in cold water. Reserve a handful of flowerets to garnish soup.
Peel and slice the onion thin. In a soup pot, stew the onion slices and flowerets in the butter with a little water for 15 minutes, stirring occasionally, without letting them brown. Add water to cover and cook for about 25 minutes, covered, over medium heat. Meanwhile, parboil the reserved flowerets in boiling salted water for 8 minutes or so, keeping them crunchy.
Puree the soup in a blender and reheat gently to just under boiling. Add the crème fraiche and season with salt and nutmeg to taste. Serve the soup very hot, garnish with the whole flowerets and a few sprigs of chervil.
Serves 4 to 6.

 

Bean and Vegetable Stew with Couscous

1 package couscous
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, chopped
1 zuccini, chopped
1 yellow crookneck squash, chopped
1 small bell pepper, chopped
2 small carrots, chopped
1 cup mushrooms, chopped
1 cup shredded kale
1 small jalapeno pepper, seeded and minced
1 19 oz can garbanzo beans, drained and rinsed
1 16 oz can crushed tomatoes
1/2 cup vegetable or chicken broth
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
pinch red pepper flakes
salt and pepper to taste

Cook couscous according to package directions. Set aside.

Heat olive oil in a medium skillet over medium high heat until hot. Add garlic and onion, and saute for 3 to 4 minutes. Add zuccini, yellow squash, bell pepper, carrots, mushrooms, and kale and saute for 4 to 5 minutes, or until vegetables are tender crisp.

Add jalapeno pepper, garbanzo beans, tomatoes, and broth. Stir. Add spices. Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 15 minutes. Serve over couscous.

Note: Add 1/2 cup chopped, cooked chicken with the jalapeno pepper. Substitute spinach or cabbage for kale.

 

A Salad Dressing with basil......adapted from The New Cook

1/3 cup Balsamic or fine vinegar
1/2 cup olive oil
1 peeled clove garlic, optional
1 tablespoon brown sugar or turbino sugar, optional
1/4 cup basil leaves
Cracked pepper
Salt to taste

Place all ingredients in a saucepan over low heat.
Allow basil to infuse for 5 minutes, then strain into a bottle.
Store in refrigerator for up to 2 weeks.
Makes one cup.

 

A quick French Vinaigrette made right in the bowl!

1 Clove garlic, minced
1 teaspoon Dijon or dry mustard
2-3 tablespoons fine Cognac vinegar*
1/3 cup olive oil
Salt and pepper
Combine garlic, salt, pepper, and mustard right in the salad bowl. Mash ingredients together with a fork. Whisk in vinegar. Drizzle in oil, whisking constantly to emulsify. Let stand up to 1/2 hour for flavors to blend. Just before serving, place a few of the largest and stronger lettuce leaves over the dressing. (This will protect the other greens until tossing time.) Add the remaining lettuces and other salad greens. Take to the table, toss when ready to serve.
*Available at Williams-Sonoma, Summit Mall. These are great dressings for salads or finely sliced cabbage!
From: Great Good Food by Julee Rosso

The flavors are so intense you just have to splash them on. Double the recipe if you have a crowd to feed! Find an empty water bottle with a pop-up spout, wash, and prepare a recipe.
Put all ingredients in a 2 cup Pyrex measuring cup with a spout. Blend well with a small whisk or fork. Put a funnel in the top of the bottle and pour in ingredients. Secure the pop-up top, close it , and store in the refrigerator. Shake well before each use. Be sure to close that top before you shake!

 

Apple Salad Spray

Yield 3/4 cup
1/2 cup apple juice
1/4 cup cider vinegar
2 tablespoons finely minced fresh chives
2 tablespoons finely minced mint
1/2 teaspoon ground cinnamon

 

Sherry Salad Spray

Yield 3/4 cup
1/4 cup fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 tablespoons capers, drained
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced fresh chives

 

Sweet and Sour Splash

Yield 3/4 cup
1/4 cup fresh carrot or orange juice
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons toasted sesame
1/4 cup finely slice scallion
Dash of Tabasco