Posts Tagged ‘scallions’

Eat Your Colors

admin | May 15th, 2010

Picnic Cherry Tomatoes

This was just one of the colorful dishes we prepared today in our “Eat Your Colors” workshop.

Picnic Cherry Tomatoes

These little, tasty orbs of giant sized nutrition are delicious all year-round but are at their height of flavor from July until well into fall. Cherry tomatoes are off the charts with vitamin C, are a super antioxidant, have abundant lycopene that helps the heart and is a strong cancer fighter. To get the greatest amount of lycopene choose organic tomatoes and find the deepest red color possible. The cornbread center is a great taste partnered with the tomatoes, basil and garlic.

Ingredients
40+ yellow and red grape or cherry tomatoes (depending on size)
4 garlic cloves minced
2 chopped green scallions or a handful of chopped chives
3 T. extra virgin olive oil

1 slice of cornbread or a corn muffin (to make 1/3 to 1/2 cup crumbs) full recipe below
2 T. fresh basil
2 T. of fresh chopped parsley
1/3 cup grated parmesan
Sea salt
Fresh black pepper
Fresh basil chiffonade and leaves, for garnish

Directions
Preheat the oven to 400 degrees F.

Drizzle a little olive oil in the bottom of a casserole dish. NOTE: if you love an intense garlic flavor rub the sides and bottom of the dish with a fresh cut clove.
Cut all of the tomatoes in half.

In a food processor , process the cornbread (or corn muffin) until you achieve an even crumb. Add in the basil, garlic, parsley, sea salt, black pepper and process just a few seconds. Then add green onions pulsing a second or two.
Drizzle 2 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.

Place half of the grape tomato halves into the prepared dish. Sprinkle half of the parmesan over this.

Scatter the seasoned cornbread crumbs to create a layer saving a cupful to top off the dish. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes. Scatter the remaining cornbread mixture over top. Add the remaining parmesan on top. Season to taste

Bake for 25-30 minutes.

Garnish with fresh basil chiffonade. These beauties can be served hot from the oven, warm, or at room temperature.
Serves 4. -To your good health, Lee Newlin
www.leenewlin.com

*Larry’s Favorite Cornbread

6 T. butter
2 cups deep yellow cornmeal coarsely ground if you can find it
1/2 of a onion chopped or 1 T. dried onion flakes

2T spelt or rice flour
1 t. sea salt
4 t. baking powder

2 T maple syrup
2 large eggs
2 cups buttermilk
2 chopped Pepperoncini peppers seeds and stems removed

Put butter in a cold cast iron skillet (10″)
Place in a cold oven and preheat to 425º. Watch closely as not to burn butter.
As the butter melts add the dried onions.
Meanwhile mix all dry ingredients with a whisk in a bowl
In another bowl mix with a whisk all wet ingredients along with peppers
Add wet to dry and just mix till moistened. Do not over mix.

When the onions are sizzling pull out of oven and carefully pour the batter in the hot pan (this process makes for a great crunchy crust with soft insides)

Return to oven and bake 20-25 minutes.
Flip cornbread on a chopping block and cut into 8-10 wedges.

Asparagus Soup Primo

admin | November 6th, 2009

Ingredients

1 1/2 pounds green asparagus cleaned & trimmed. Reserve ends for broth
1 large bunch of scallions, green part set aside, white part chopped (about 2 cups)
1 cup of peeled and sliced potato
Sprig of fresh thyme
1/4 cup chopped parsley
1 bay leaf
2 T. butter or Earth Balance (butter substitute)
1 T fresh lemon juice
Sea salt and pepper, to taste

Directions
In a large pot with 5 cups of water add asparagus ends, herbs, and scallion greens. Add 1/2 teasp. of salt and bring to a boil. Reduce to a simmer for 25 minutes. Strain it and set aside.

Cut off the tips of the asparagus where they break normally. Set aside while you chop the remaining “middles” into 1/2 inch pieces.
Melt butter in a soup pot. Over medium heat add the white part of the scallions, asparagus middles and potato slices. Cook for 5 minutes or until the butter starts to brown.

Pour the reserved hot stock through a strainer right into the pot of asparagus and potato and simmer for 5 minutes. Press solids to get all flavors out. Using a stick blender puree the soup until smooth.
Season with salt and pepper to taste and add asparagus tips, simmering 5 minutes more. Serve immediately — the bright green color fades when it sits too long.