Posted (Lori) in News


From Tracey and Steve, who love this dish

1 head of cauliflower, cut into florets

3 large shallots, quartered

1/4 cup kale pesto (see recipe below)

1/2 pound penne pasta

5 Tbsp olive oil

1 tsp orange zest

1 Tbsp orange juice

3 Tbsp Parmesan cheese, grated

2 Tbsp minced fresh chives

Roast cauliflower florets and shallots coated with olive oil, salt and pepper in a 400 degree oven for about 20 minutes, or until browned in spots, stirring half way through.

Boil water and cook pasta.

Combine cauliflower and shallot mixture with pasta and other ingredients in a large bowl. Serve with grated Parmesan and chives on the side.


2 cups cooked kale

1/2 cup almonds, toasted

1/2 cup Olive oil

2 Tbsp shallots, minced

1 clove garlic, minced

Salt to taste

4 Tbsp Parmesan cheese, grated

Black pepper, to taste

Add all ingredients except oil to feed processor. Pulse several times to combine then drizzle in olive oil and pulse again. Adjust seasonings.


I got this recipe from a chef in Texas for a book I was working on. I thought it was a silly recipe when I first saw it—why add cream to perfectly good goat cheese? But the final product is astonishingly creamy and delicious. It’s what I make when I want to impress people but have no time to cook right before the meal. It requires 10 minutes of prep time the night before, 15 minutes right before it’s served—a perfect first course.

For the Panna Cotta

Oil for coating molds

1 tablespoon cold water

1 teaspoon powdered unflavored gelatin

8 ounces heavy cream

4 ounces goat cheese

½ teaspoon salt

For the Tomato Salad

About 1 pound tomatoes—all sizes, shapes, colors

½ cup chopped basil; reserve 6 perfect leaves or sprigs

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

¼ cup toasted almonds

edible flowers (nasturtiums, pansies, marigolds)—optional, but very pretty

–Prepare molds for the panna cotta; 3-ounce bowls or ramekins work well, as do espresso cups. I use silicone cupcake holders—they make a decorative fluted edge and release the panna cotta without any trouble. Oil them well, with your misto or by rubbing oil on the bottom and sides.

–Put the water in a very small dish; sprinkle in the gelatin and mix well. Set aside to allow the gelatin to soften.

–Heat the cream in a small pot until just below boiling. Turn heat to low. Add the softened gelatin and whisk until fully dissolved and smooth—you don’t want undissolved gelatin. Crumble in the panna cotta and keep stirring for a few minutes until everything is perfectly smooth.

–Divide the mixture among your prepared molds; you have 12 ounces of mixture here, so use about 2 ounces per mold. Cover with waxed paper or plastic wrap and refrigerate at least 6 hours or overnight.

–About 15 minutes before serving, remove the molds from the refrigerator.

–Dice the tomatoes. Put the basil, oil, vinegar, salt, and pepper in a small jar with a lid and shake well. Pour the dressing over the tomatoes and toss.

–Divide the nuts on six small plates

–Unmold the panna cotta. Carefully run a knife around the edge—you want to keep the edges intact for a smooth look, but let’s not get crazy about it. Invert the mold over the almonds on each plate; with any luck, it will release easily. If not, fill a shallow bowl with hot water; put the molds in the bowl so that the sides get warm, without letting water touch the panna cotta. Invert again. Sooner or later, they will come out, though you may have to use the knife again and ruin the smooth edges just a little. (The silicone cupcake holders avoid all this.)

–Spoon the tomato salad over and around the panna cotta. Garnish with a sprig of basil, and edible flowers if you have them.


Though I do make and can some tomato sauce each year, this is how I preserve most of my tomatoes. Two pounds of tomatoes fit into a small, flat baggie when they are roasted this way—and there is still two pounds of flavor of them. When I take them out of the freezer in the winter, they bring a little summer with them.

I usually set the oven to 200 degrees, but I sometimes set it lower and leave the tomatoes in the oven overnight. This goes faster when the oven is set to 250 degrees—but I love the way it smells and I don’t want it to go faster.

2-3 pounds of ripe tomatoes (for about 1 large cookie sheet)

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon brown sugar

2 large sprigs of basil, torn into pieces

–Turn oven to 200 degrees.

–Line a cookie sheet or flat baking pan with silver foil (or face a messy cleanup afterwards).

–Cut the tomatoes into slices, about ¼ – inch thick or thicker. It doesn’t matter how thick they are as long as they are all about the same thickness. If some are thinner, you may as well eat them before you put them in to roast, because they’ll burn by the time the others are ready. A slight variation won’t matter, but if it’s significant, it won’t work.

–Arrange the tomatoes on the lined cookie sheet, as close as you can get them. Drizzle on the oil so that each slice gets a few drops. Sprinkle the salt and sugar—again, each slice should get a few grains. Place a small piece of basil on each slice.

–Put the tray into the oven and let it roast for at least four hours; if your oven goes down to 150 degrees, you can leave it overnight. The fragrance will be divine; when I leave them overnight, I dream about tomatoes. You’ll know when they’re done—the edges are shriveled and the tomatoes collapse.

–Remove from the oven and let them cool. Remove the skins, which will come off easily. Or leave the skins and take them off right before you serve them (or don’t take them off at all—what’s wrong with a little tomato skin?). Pack the tomatoes in ziplock bags and seal them tightly. Add the pan juices to the baggies, or use it as a salad dressing—don’t throw it away, it’s amazing. Get as much air as possible out of the baggies (if you don’t know the straw method, ask me about it). Flatten the baggie, put it in a second baggie and add a legible note that says what it is and the date (you may think you’ll remember, but trust me, you won’t).



The bright flavors of sweet summer corn and pan-roasted tomatoes make this corn and cherry tomato quiche the epitome of summer eating.

Yield: 1 10-inch quiche

For the pie crust

2 cups all purpose flour

¼ cup sugar

½ tsp baking powder

¾ tsp kosher salt

1 cup cold unsalted butter, cubed

¼ cup cold water

For the quiche

4 tbsp olive oil

1¼ cups fresh corn

1½ tsp kosher salt

1 garlic clove

2 cups cherry tomatoes

1 pinch red pepper flakes

3 large eggs

¾ cup + 2 tbsp creme fraiche

¾ cup + 2 tbsp heavy cream

¾ tsp freshly ground black pepper

2-3 tbsp parmesan cheese


In the bowl of a food processor, pulse together the flour, sugar, baking powder, and salt to blend. add the butter and pulse 3 times or until pea-size pieces form. Pour the water into the bowl and pulse another three times until the dough just starts to come together.

Dump the dough onto a clean work surface and gather it together by hand, kneading slightly until just starting to hold together. Press the dough into a ¾-inch thick disc and wrap in plastic wrap. Refrigerate for at least one hour.

Roll the dough into a 15-inch square. Gently transfer to a greased 10-inch tart pan, allowing the edges to drape over the sides. Gently press into the pan, making sure to get it into all the corners. Trim any excess dough. Freeze for at least 1 hour.

Heat oven to 350F.

Line the inside of the frozen shell with parchment paper and then fill with pie weights or dried beans. Bake for 35 minutes, until the outer edge starts to brown. Remove the parchment and pie weights and bake for another 15-20 minutes, or until lightly browned.

Meanwhile, heat 2 tbsp olive oil in a medium pan over medium-high heat. Add the corn and ¼ tsp salt. Saute for 1-2 minutes. Transfer to a plate and set aside.

Add the remaining olive oil, then saute the garlic for 1 minute, or until fragrant. Add the tomatoes, ½ tsp salt, and the chile flakes. Raise the heat to high and cook, covered, for 3 minutes or until the tomatoes start to burst. Remove the lid and continue cooking, allowing to thicken for 3-4 minutes. Transfer the tomatoes to a plate.

Increase the oven to 450F.

In a medium bowl, whisk together the eggs, creme fraiche, cream, remaining ¾ tsp salt, and the black pepper.

Sprinkle the corn over the bottom of the cooked shell. Top with the cooked tomatoes. Pour the egg mixture over the top, making sure it doesn’t spill over the edge. Top with the parmesan. Bake for 25 minutes, or until set and golden. Serve warm or at room temperature.


Adapted slightly from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen



“This is my family’s recipe for Vegetable Korma, a vegetarian Indian dish that’s endlessly adaptable. Enjoy!


-1/4 cup cashew halves or almond slices

-1/4 cup boiling water

-3 cloves garlic, minced

-1 inch peeled ginger root, minced

-3 Tbsp vegetable oil

-2 bay leaves

-1 large onion, diced

-1 tsp ground coriander

-1 tsp ground cumin

-1 tsp turmeric powder

-1/4-1 tsp chili powder (optional)

-1 tsp garam masala (optional)

-chopped vegetables (any kind you want, just make sure they’re all chopped to roughly the same size)

-1/4 cup tomato paste

-1 cup vegetable broth

-1/2 cup heavy cream (I’ve also used coconut milk or almond milk)

-1/2 cup plain yogurt (soy yogurt works well too)

Korma Directions

1) place nuts in a small bowl, pour boiling water over them, set aside

2) heat oil in a large pan over medium heat, crumble the bay leaves into the oil and sauté for 30 seconds

3) stir in the onion- cook til soft

4) stir in the garlic and ginger and all the spices, sauté for 30 seconds

5) add in all the vegetables and stir til they’re all coated with the spice blend and have softened a bit (about 5 minutes)

6) add in the tomato paste and broth, cover, reduce heat, simmer 15 minutes (stirring occasionally)

7) while the mix is simmering, add the heavy cream and yogurt to the nut/water mix, mix til smooth

8. Stir the nut/cream mixture into the pot, simmer an additional 15 minutes or until the whole dish thickens a bit.





6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.


PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.



1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 yellow bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish


1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber


Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 tbsp sunflower oil (olive oil works too but sunflower is better)

1 tbsp mayo

1 tbsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping tbsp dill (fresh or frozen)

2 heaping tbsp parsley (optional)

For the dressing: In a small bowl mix all the ingredients. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing.

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