Heavens Harvest Farm Recipes
August 23, 2010
	Tomatoes With Vinaigrette Ingredients · 3 tablespoons vinegar · 3 tablespoons vegetable oil · 2 tablespoons sugar · 1 teaspoon seasoned salt · pepper to taste · 2 medium tomatoes, cut into wedges · Lettuce Leaves Directions 1. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce Parmesan Tomatoes Ingredients · 4 ripe tomatoes, sliced · 4 tablespoons mayonnaise · 4 tablespoons Parmesan cheese · 1 tablespoon Dijon mustard · 1 tablespoon brown mustard · 1 teaspoon dried oregano · salt and pepper to taste · 1 teaspoon chopped fresh parsley · 1/4 cup shredded mozzarella cheese Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley. 3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately. Tomato Bread Salad Ingredients · 8 cups Italian bread cubes · 3 cups chopped tomatoes · 1 cup minced fresh basil · 1/2 cup thinly sliced red onion · 1/2 cup olive or vegetable oil · 2 tablespoons cider or red wine vinegar · 1/2 teaspoon salt · 1/2 teaspoon pepper · 1 garlic clove, minced Directions 1. In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving. Tomato, Basil, and Feta Salad Ingredients · 6 roma (plum) tomatoes, diced · 1 small cucumber - peeled, quartered lengthwise, and chopped · 3 green onions, chopped · 1/4 cup fresh basil leaves, cut into thin strips · 3 tablespoons olive oil · 2 tablespoons balsamic vinegar · 3 tablespoons crumbled feta cheese · salt and freshly ground black pepper to taste Directions 1. In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper. Tomatoes and Peppers stuffed with Basmati Rice and Kale Ingredients Serves 8 6 medium tomatoes 1 1/4 teaspoons coriander seeds 3/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1/8 teaspoon crushed red-pepper flakes 1/8 teaspoon ground cinnamon 5 tablespoons extra-virgin olive oil 1 medium onion, cut into 1/4-inch dice 4 garlic cloves, minced (about 1 tablespoon) Coarse salt and freshly ground pepper 1/2 serrano chile, minced 1 cup basmati rice 2 1/4 cups water 12 ounces kale (about 1 bunch), tough stems removed, leaves coarsely chopped 1/3 cup dried currants 1/3 cup fresh orange juice 1/3 cup pine nuts, toasted 3 medium peppers, halved lengthwise, seeded, and ribs removed Directions 1. Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest. 2. Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon. 3. Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds. 4. Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes. 5. Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.) 6. Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers. 7. Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature. Honey-Glazed Patty Pan Squashes Ingredients 2 tablespoons extra-virgin olive oil 2 pounds small patty pan squashes, trimmed Coarse salt 3 tablespoons mild honey, such as clover or tupelo Freshly cracked green peppercorns Directions 1. Heat oil in a large saute pan over medium-high heat. Add squashes, and stir to coat with oil. Season with salt, and cook, stirring often, until squashes are slightly browned and tender, about 7 minutes. 2. Add 2 tablespoons honey, and toss to combine. Let cool slightly. Drizzle squash with remaining tablespoon honey, and season with salt and green peppercorns. Serve immediately. Basil Beans Ingredients · 1 pound fresh green beans, trimmed · 1 tablespoon minced fresh basil · 1 tablespoon butter or margarine · 1/2 teaspoon salt · 1/8 teaspoon pepper Directions 1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place beans in a serving dish. Add the basil, butter, salt and pepper. Toss until butter is melted and beans are evenly coated. Serve immediately. Simple Garlic and Basil Pesto Ingredients · 3 cups chopped fresh basil · 1 cup extra virgin olive oil · 1/2 cup pine nuts · 1/8 cup Brazil nuts · 2/3 cup grated Parmesan cheese · 2 tablespoons minced garlic · 1/2 teaspoon chili powder Directions 1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth. Grilled Cheese with Tomato, Peppers and Basil Ingredients · 8 (1 ounce) slices bread · 4 slices Cheddar cheese · 1 large tomato, sliced · 2 serrano peppers, seeded and thinly sliced · 2 teaspoons dried basil · salt and pepper to taste · 2 tablespoons butter Directions 1. Butter one side of each slice of bread, and place 4 of the slices butter-side down on a griddle over medium heat. 2. On each piece of bread, place one slice of cheese, 1 slice of tomato, and a few slices of serrano pepper. Sprinkle dried basil and salt and pepper to taste. Top each sandwich with a slice of buttered bread, butter-side up. 3. Grill sandwiches until golden brown, about 2 to 3 minutes each side Skillet Peach Pie Ingredients · 1 (10 ounce) package pie crust mix · 6 fresh peaches - pitted, skinned, and sliced · 1/2 cup white sugar · 1/2 teaspoon salt · 1/4 teaspoon ground cinnamon · 1 1/2 tablespoons butter Directions 1. Preheat oven to 425 degrees F (220 degrees C). 2. Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang. 3. Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned. Tomato Peach Chutney Ingredients · 2 1/2 cups chopped seeded peeled fresh tomatoes · 2 cups chopped, peeled fresh peaches · 1 cup chopped green pepper · 1 cup packed brown sugar · 3/4 cup sugar · 3/4 cup white vinegar · 1/2 cup golden raisins · 1/2 cup chopped onion · 1 teaspoon curry powder · 1/2 teaspoon ground ginger Directions 1. In a large saucepan, combine all ingredients. Cook over medium heat for 1 hour or until thickened, stirring frequently. Ladle hot chutney into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Peach, cucumber, and habanero salsa 2 peaches 1 nectarine 1 small hot wax pepper 1 cucumber Salt to taste Dice all ingredients and mix in a bowl. Season with salt. Parmesan Basil Biscuits Ingredients · 2 1/2 cups all-purpose flour · 1/4 cup shredded Parmesan cheese · 2 tablespoons minced fresh basil · 2 1/2 teaspoons baking powder · 1/2 teaspoon baking soda · 1/2 teaspoon salt · 1/4 teaspoon pepper · 1 cup 1% buttermilk · 3 tablespoons olive or canola oil Directions 1. In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper; mix well. Add the buttermilk and oil; stir just until combined. Turn onto a floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 16-18 minutes or until lightly browned. Serve warm. \ Chicken In Basil Cream Ingredients · 1/4 cup milk · 1/4 cup dried bread crumbs · 4 skinless, boneless chicken breasts · 3 tablespoons butter · 1/2 cup chicken broth · 1 cup heavy whipping cream · 1 (4 ounce) jar sliced pimento peppers, drained · 1/2 cup grated Parmesan cheese · 1/4 cup chopped fresh basil · 1/8 teaspoon ground black pepper Directions 1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. 2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. 3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve! Peppers Roasted with Garlic, Basil and Tomatoes Ingredients · olive oil-flavored cooking spray · 1 green bell pepper, halved and seeded · 1 red bell pepper, halved and seeded · 1 yellow bell pepper, halved and seeded · 1 pint cherry tomatoes, halved · 1/2 cup chopped fresh basil · 8 cloves garlic, thinly sliced · 1 teaspoon salt · 1/2 teaspoon freshly ground black pepper · 1 tablespoon herb vinegar, or to taste Directions 1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray. 2. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil. 3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold. Pecan Parsley Pepper Pesto Ingredients · 2 cups parsley with stems · 2 cups shelled pecans · 2 cups extra virgin olive oil · 1 cup shaved Parmesan cheese · 30 pitted kalamata olives · 1 jalapeno pepper, seeded · 3 cloves garlic · 1 lemon, juiced and zested Directions 1. Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator. Tomatoes with Parsley Pesto Ingredients · 1 cup packed fresh parsley · 1/4 cup snipped fresh chives · 1 garlic clove · 1/4 teaspoon salt · Dash pepper · 3 tablespoons olive oil · 2 tablespoons red wine vinegar · 3 medium tomatoes, cut into wedges Directions 1. In a blender or food processor, combine parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl; cover and refrigerate. When ready to serve, add tomatoes and gently toss to coat.