Vegetable and Herb Gardeners Recipe Exchange

Like it hot? Like it fast, 1-2-3? Cook yourself a treat!!

Ingredients:
6 oz. Bowtie pasta (cooked al dente)
4 Cherry tomatoes, cut in half
½ T garlic, chopped
¼ oz. fresh basil leaves
½ oz. extra-virgin olive oil
1 t red pepper flakes
½ t salt
3 oz. fresh mozzarella, diced ½”

Procedure:
1. In a hot skillet, add olive oil. Heat then add garlic. Cook 1 minute.
2. Add the tomatoes and red pepper flakes. Cook 2 minutes.
3. Add pasta and basil, and last, cheese.

Serve in a china bowl. Servings ~ 1

Recipe courtesy Arturo Boada Cuisine.

Deep flavorings meld into perfection!

Ingredients:
5 lbs. Roma tomatoes
2 lbs. red onion, cut in quarters
6 oz. garlic cloves, whole
4 oz. Serrano pepper
1 T Cumin powder
3 T sugar
3 T salt
8 oz. tomato paste

Procedure:
1. Char the tomato, garlic and Serrano peppers on a grill or in a large skillet.
2. Add all to a blender with the rest of the ingredients. Blend well.

Servings ~ This will make ½ gal of salsa and
will keep refrigerated several weeks.

Recipe courtesy Arturo Boada Cuisine

Yummy! Rich and zesty with satisfying warmth.

Ingredients:
5 lbs. Roma tomatoes, whole cored
1½ lbs. yellow onions, cut into quarters
2 oz. garlic cloves, whole peeled
2 oz. fresh basil, chopped
2 oz. fresh mint, whole
2 T salt
1 t Cayenne pepper
4 qts. chicken stock
1 oz. extra-virgin olive oil
8 oz. tomato paste

Procedure:
1. In a large mixing bowl, coat the tomatoes, onions and garlic with the olive oil.
2. Heat a large skillet.
3. Add ingredients from Procedure 1 to the heated skillet.
4. Cook until the vegetables are charred.
5. In a large stockpot, add the charred veggies, basil, mint, salt and cayenne pepper. Cook until translucent.
6. Add the chicken stock. Bring to a boil and let simmer for 5 minutes.
7. Blend together (in blender or with hand-held blender) and serve.

Servings ~ 6-8 large bowls

Recipe courtesy Arturo Boada Cuisine

6-8 servings

Ingredients
2 pounds boneless pork, cubed
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup flour
2 1/2 cups chopped peeled fresh tomatoes
1 3/4 cups chopped peeled roasted Hatch green chiles
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
2 potatoes, cut into cubes
2 1/2 to 3 cups chicken broth

Cooking Instructions
Brown the pork lightly in the olive oil in a large pot over medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the flour. Cook for 1 to 2 minutes, stirring constantly. Add the tomatoes, chiles, salt, pepper and sugar and mix well. Stir in the potatoes. Pour in the broth. Reduce the heat. Simmer, covered, for 1 to 1 1/2 hours or until the pork is tender.

Courtesy: www.centralmarket.com

6 servings

Ingredients
6 Hatch chiles, seeded, veined and soaked in hot water for 15 minutes
3 tablespoons finely chopped epazote
8 ounces queso fresco cheese, cut into thick pieces
1 heaping cup Chihuahua cheese or mild cheddar, grated
2 cups thick sour cream or crème fraîche
1/3 cup water, if necessary
1 1/4 cups finely chopped white onion
1/4 cup unsalted butter
2 garlic cloves, finely chopped
salt and pepper to taste
4 cups corn kernels

Cooking Instructions
Preheat oven to 350 degrees. Melt butter in a large skillet and fry the onion and garlic, without browning, until soft. Add corn and salt, cover and cook over low heat until kernels are tender. Add water if needed. Add the epazote and adjust seasoning. Set aside to cool. Clean chiles, leaving stems intact.

Stuff the chiles well with corn mixture. Put a slice of cheese in the center of the filling. Chiles should be fat but open. Place chiles in one layer in a shallow oven-proof dish. Pour the sour cream over the chiles and bake until well heated through, then sprinkle with grated cheese and bake until cheese is melted.

Courtesy: www.centralmarket.com

Select large, firm, meaty chiles with no sign of wilting and wash the chiles before proceeding.

Slit each pepper lengthwise, and scrape out the seeds and membranes with a spoon. Some people don't remove the seeds before roasting, but we think they're easier to remove at this stage. By the way, when handling chiles, either wear gloves or coat your hands with vegetable oil, and don't touch eyes or other sensitive areas.

If roasting the chiles indoors, arrange them in a single layer on a baking sheet. A layer of foil makes for easier cleanup later. Place in the oven, 4-5 inches from the the broiler element. The skin will blister and turn black. Turn the peppers as required to blister all sides evenly. At this point, your kitchen should be filled with the mouth-watering aroma of roasting green chile!
If it's a nice day outdoors, and if you have a good gas barbecue grill, you can roast your chiles that way. Arrange the peppers over high heat, turning as necessary to blister the skins evenly on all sides.

Whichever roasting method is used, the pepper skins should be evenly blistered, mostly black. Cover the hot chiles with a damp kitchen towel for 15 minutes or so. This steams them and loosens the skins.(You can also use a plastic bag to steam the peppers, but let them cool a minute so the bag doesn't melt!)

If you're having green chile for dinner tonight, the peppers are ready to use now. Just slip the skins off and stuff, chop, etc. Otherwise, package the cooled chiles in airtight bags for freezing. We think leaving the peppers whole and freezing with the skins on results in a better texture and flavor when thawed. When ready to use, thaw for a few minutes and the skins slip off easily. Drain on paper towels and you're ready to cook.

Courtesy: http://www.focusnewmexico.com

2 t olive oil
2 T minced garlic
35 Tomaccio
2 cloves
1-2 T salt
8 oz uncooked bowtie noodles
½ C bread crumbs
Salt and pepper to taste
½ C fresh grated parmesan cheese

To add a bit more flavor, basil pesto can also be added.

1. Drizzle a baking pan with extra-virgin olive oil.
2. Cut Tomaccio in half and place them cut-side-up on the baking pan.
3. Mix equal parts of bread crumbs, fresh, grated parmesan cheese and minced garlic and cloves.
4. Salt and pepper mixture.
5. Moisten mixture with additional olive oil and pour over the Tomaccio on the baking pan.
6. Bake at 375°F for 20 minutes.
7. Spoon mixture over plate of cooked pasta.

Courtesty: www.tomaccio.com

4 oz sun-dried Tomaccio
1 T tomato paste
2 T chopped basil
½ C crushed tomatoes
2 T chopped parsley
¼ C red wine
1 T chopped garlic
½ C olive oil
¼ C chopped pine nuts
½ C grated parmesan cheese
3 T chopped onion
1 t salt to taste
¼ C balsamic vinegar

1. Place sun-dried tomatoes in bowl and cover with warm water for 6 minutes
or until tender.
2. In a food processor/blender, mix sun-dried tomatoes, basil, parsley, garlic,
pine nuts and onion until well-blended.
3. Add vinegar, tomato paste, crushed tomatoes and red wine, then process.
4. Stir in olive oil and parmesan cheese.
5. Season with salt to taste.

Courtesty: www.tomaccio.com

1 1/2 lb baby red potatoes quartered
2 T olive oil
2 T coarsely chopped Rosemary
Coarse sea salt & freshly ground black pepper

Preheat oven to 425 Toss potatoes,oil,and Rosemary on baking sheet. Spread potaoes in single layer and season w/salt and pepper. Roast,stirring once during cooking until potatoes are golden and crisp. About 25-30 min.

These can be eaten this way or slightly cooled and mixed with mayonnaise,green onions,capers,and a pinch of dried mustard for a great potato salad.