Vegetable and Herb Gardeners Recipe Exchange

Hello,
Does anyone have a Green Tomato Relish recipe they'd like to share? I'd love to have it!
Thanks!
Toni

4 quarts cucumbers, sliced (about 6 pounds)
1 1/2 cups onions, sliced (about 1 pound or 12-15 small white)
2 large garlic cloves
1/3 cup salt
2 quarts (2 trays) ice, crushed or cubes
4 1/2 cups sugar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seed
2 teaspoons mustard seed
3 cups white vinegar

Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch or 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes, let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. (Caution: Do not boil or pickles will be mushy.) Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top. Adjust jar lids.

Yield: 1(8-inch) loaf

For the Cake:
4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract

For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice

For the Meyer Lemon Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

To Prepare the cake:
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the pan with parchment paper and allow the excess to hang over the sides.

Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.

In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.

To Prepare the Meyer Lemon Syrup:
In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.

When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up). With a toothpick, prick holes all over the cake. Spoon the Meyer lemon syrup over pricked cake. Let the cake cool completely.

To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.

(See website below for images of this dessert!)

Used with permission from Amy Tong:
http://utry.it/2011/07/when-life-gives-you-meyer-lemons-make.html

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.