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Stuffed Swiss Chard al Italiano (Grand Prize Winner!) Ingredients Olive oil Sauté each of the veggies in a bit of olive oil, individually, in a heavy skillet then transfer each to a large bowl. Stir in the parsley, garlic, grated Parmesan until completely combined. Add the bread crumbs and red pepper flakes to taste. Rinse and pat dry the chard leaves, Remove the stems and lay each leaf flat, pressing your thumb into the center vein to make it more pliable. Spread one leaf at a time on a large plate and
place 2-3 tablespoons of the stuffing mix onto the wide end, roll, tucking in the sides as you roll. Place each roll into a large casserole baker, top with the sliced tomatoes and possibly a bit more grated cheese. Bake at 350 degrees for approximately 30 minutes Serves 8-10 Vivian Utko (2008 Locally Grown Recipe Contest Winner)
Cucumber-Tomato Duet - Two Appetizers (Runner Up!) Tomato Stuffed With Cucumber Foam Ingredients 6 ripe plum tomatoes, or your favorites In a small saucepan, sweat the shallot in oil about 5 minutes.
Add cucumber; sweat another 5 minutes. Add broth, butter, mint leaves, 1 teaspoon salt, and ground black pepper; simmer 15 minutes until soft. Pour mixture into food processor; blend until smooth. (Or use emulsion blender in saucepan). Pass through sieve, eliminating any solids. Add milk and cream. Taste and correct seasonings. Pour mixture into an iSi whip canister; charge with 2 chargers. Use immediately or store in fridge until ready to use. For tomatoes: If tomatoes are not quite ripe, warm in 350 degree oven for 5 -10 minutes. (Plum tomatoes hold shape better). Place tomatoes on serving plate, fill with foam and serve. ------------------------------------------------------------
Gazpacho Filled Cucumber Cups Ingredients for filling: 1 medium cucumber, peeled, seeded, diced Combine ingredients in glass or ceramic bowl. Add 3 Nasturtium leaves. (They impart a nice peppery taste.) Chill 4 hours or up to one day. Pour into food processor; blend until smooth. Pass through sieve.
Taste and adjust seasonings. Keep chilled until ready to use. Cucumber cups: Pour gazpacho into cucumber cups; top with flower; serve. ** You can add vodka, serving as a mini cocktail. Serves 6 – 8 Jeanne Geraci (2008 Locally Grown Recipe Contest Runner Up)
Moroccan Beet and Kale Salad (Runner Up!) Adapted from a Moroccan tradition for cooking broiled eggplant. Ingredients Fill an 8 quart pot 1/3 of the way with water. Bring to a boil. Remove the beets from the beet greens and wash; do not peel.
Wash and reserve the greens too. Wash the kale in a colander and then rip the leaves from the center veins/stalks, discarding any tough veins and keeping all the leaves. When the water comes to a boil, boil the beets in the skin until soft/pierced by a fork, about 15-20 minutes. Remove with a slotted spoon and set aside to cool. Add 2 Tablespoons kosher salt to the water and return to a boil. Add beet greens and ripped kale and boil until tender and bright green, about 5 minutes. Remove greens to a bowl with a slotted spoon. (Note: cooking water can be used to make rice or as liquid substitute in any recipe; just remember it's pre-salted). When beets are cool enough to handle, peel and slice into 1/4" rounds. Meanwhile, heat olive oil or butter in a frying pan.
Add crushed garlic and cook for 15 seconds. Add honey and stir to combine. Add 1/4 teaspoon salt and ginger and stir to combine. When warmed, slip sliced beets into sauce and gently stir to mix. To serve: dress mixed greens with beets and dressing. Nicer warm or at room temperature rather than cold. If not serving immediately, store separately; better after a few days as the beets and garlic marinate nicely. Serves 4 Suzie Fromer (2008 Locally Grown Recipe Contest Runner Up)
Pasta for Teresa with Sun Dried Garden Tomatoes, Arugula and Shrimp (Runner Up!) I came up with this recipe as a partial solution of what to do with all the tomatoes coming out of my garden at this time of year. Ingredients For the pasta Sun dried tomatoes Lightly brush baking sheet with olive oil. Place tomato rounds as one layer into pan. Put into 190 degree oven for 8 to 10 hours. Check after 7 hours to test doneness. Use spatula and flip. Tomatoes will have lost most of their moisture by this time and be a deep dark red. Cook for another hour or two but check frequently. You don’t want to burn them after cooking for so long. When done, take from oven and let cool. Place in a glass resealable jar and add the olive oil. Push dried tomatoes down into oil and seal. Store in a cool, dry place or
refrigerate. Pasta Turn on the gas grill to medium to preheat. Skewer the shrimp and brush with olive oil. Grill the shrimp 3 1/2 minutes per side. Set aside to cool. By now the water should be boiling. Start the pasta. Cook at least one minute less than package directions. It will get a little more cooking time later. While pasta is cooking, peel the shrimp. In a large non-stick pan add the olive oil and cook over a medium heat the garlic.
Cook gently until you can smell it. Add onion and cook 3 minutes until translucent. Remove and discard the garlic. Reduce heat to low. Add the sun dried tomatoes and red pepper. Bring up to temperature. Add the shrimp. Drain the pasta. Reserve some liquid. Add the pasta to the pan with the onions. Work quickly from here. Add the arugula to wilt. Add a little pasta water if dish is dry. Squeeze in some lemon juice. Add reggiano. Add pepper to taste. Stir and serve with a garden salad. Serves 6 Robert Madigan (2008 Locally Grown Recipe Contest Runner Up)
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