1/2 jar of beets (15 oz jar), drained
4 ounces goat cheese — soft and creamy
juice of 1/2 lemon
1 large shallot — minced
2 teaspoons thyme leaves — chopped
salt
Place about half a jar of beets, drained into the bowl of a food processor. Pulse until chopped well. Add in the remaining ingredients and pulse until well mixed and season to taste with salt..
Serves 2
1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh raspberries
Vanilla ice cream (optional)
1. Heat toaster oven to 400°F. Butter two 3 ½ – inch ramekins and dust with sugar.
2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
3. Add the all purpose flour and whisk very well.
4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
5. Bake for 10-20 minutes until golden brown and the middle is set. Time will depend on accuracy of the oven.
Note: watch the video by clicking on the underlined title–Raspberry Clafouti
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
Salt and pepper
2 tablespoons olive oil
1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!
Notes: I used about 1/3 c. red onion, less cheese, did not measure the watermelon used 1/2 of a small bullet melon. Used about 1/4 c. mint, and a small can of black olives–next time use MORE,
goat cheese, tomato and arugula salad sandwich
Andrea’s All-Purpose, All-Natural, Thick ‘n’ Tasty Tomato Sauce
The Washington Post, August 13, 2008
2008 Top Tomato Recipe Contest winner
* Course: Condiment
* Features: Meatless
Summary:
A bounty of overripe, bargain-priced tomatoes at her local grocery store prompted Reston resident Andrea Okwesa to come up with this recipe. The sauce is chunky and luscious, with lots of sauteed onion.
Makes about 2 quarts
Ingredients:
* 1/2 cup extra-virgin olive oil
* 2 large red onions, cut in half, then cut into 1/4-inch slices
* 6 medium cloves garlic, minced
* 5 pounds very ripe, but not soft, unbruised tomatoes (vine-ripened and plum varieties or a combination), washed, cored and cut into 1/2-inch to 1-inch chunks, with juices
* Leaves from 10 stems basil, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
* Leaves from 8 sprigs oregano, finely chopped
* Leaves from 8 sprigs cilantro, finely chopped
* Leaves from 8 sprigs marjoram, finely chopped
* 1 teaspoon sea salt
* 1 teaspoon freshly ground black pepper
Directions:
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers.
Add the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and start to caramelize.
Add the tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour and 45 minutes, until a thick sauce has formed. When the sauce is almost done, season with salt and pepper.
Transfer to containers, preferably glass, to cool, then cover and refrigerate for up to 1 week; or place in freezer-safe containers and freeze for up to 3 months.
tomatoes and herbs for dish bistro
hope you enjoy my stuff