Great Garden Eating

Great Garden Eating

Whether you are enjoying the fruits of your gardening efforts, the fabulous abundance to be found at any of the local farmers markets or relishing the beautiful locally loaded Co-op produce departments, the flavors of the harvest are one of life's truly delectable delights. Rich ripe tomatoes, corn, zucchini, peppers, eggplant, basil and dill are just a few of my favorites.

Mix 'em, match 'em, and savor the first fruits of harvest time.

The following recipes are adapted and reprinted from these fine cookbooks available on the Co-op bookshelves at both locations:

• Red, Hot & Green by Janet Hazen
• Oriental Vegetarian Cooking by Gail Duff
• The New Farm Vegetarian Cookbook by Louise Hagler T and Dorothy Bates
• Grilling from the Garden by Diana Shaw
• Cooking Like a Goddess by Cait Johnson
• Calciyum by David & Rachelle Bronfman
• Regina's Vegetarian Table by Regina Campbell
• Stir Crazy by Susan Jane Cheney

Leftover grilled vegetables can become the basis of many nourishing and delicious summer meals, with minimal effort on your part. Try them plain on wholegrain bread.

Stuff a baguette with them. Add a slice of provolone or some grated mozzarella — or gruyere — and melt under the broiler.

Or make special garlic bread by adding the grilled veggies, chopped fine, to the crushed garlic cloves.

Makea rich and flavorful pasta sauce by simply mixing them with your favorite cooked pasta. You could also add a tomato, peeled and chopped, and a crushed garlic clove.

Stuffed Tomatoes with Crumbled Rapini and Broccoli

• 2 cups chopped rapini (small pieces)
• 3-1/2 cups chopped broccoli (small pieces)
• 3 Tbs. lemon juice
• 1 Tbs. olive oil
• 2 tsp. soy sauce
• 1/4 tsp. curry powder
• 1/3 cup breadcrumbs
• 2 Tbs. finely chopped brazil nuts
• 4 large tomatoes

In a large pot, steam or boil rapini and broccoli until tender-crisp. Drain and set aside.

In a large bowl, whisk together lemon juice, oil, soy sauce and curry powder.

Add rapini and broccoli; toss to coat. Add breadcrumbs and brazil nuts. Toss until combine. Set aside.

Slice 1/4-inch tops off tomatoes; remove flesh and seeds.

Stuff tomatoes with the rapini mixture and place in a baking dish.

Cover with foil and bake in preheated oven for 20 minutes or until soft.

Quinoa Tabouli

• 2-1/2 cups cooked quinoa
• 3/4 cup chopped mint
• 1/2 cup diced seedless cucumbers
• 2 cups finely chopped parsley
• 2 small tomatoes, dice
• 3 green onions, chopped

Dressing:

• 3 Tbs. lemon juice
• 1 Tbs. olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper

In a bowl combine quinoa, mint, cucumbers, parsley, tomatoes and onions.

In a small bowl, whisk together the lemon juice, oil, salt and pepper.

Pour over salad; toss.

Serve at room temperature or refrigerate one hour and serve cold.

Iced Cucumber Horseradish Soup

• 3 large cucumbers, peeled and coarsely chopped
• 1 small bunch scallions, trimmed and coarsely chopped
• 4-inch piece fresh horseradish root, peeled and finely chopped
• 4 cups plain low-fat yogurt
• Salt and pepper, to taste
• 1/4 cup minced fresh chives and/or finely chopped mint, for garnish
• Cracked ice, optional

In a large bowl, combine the cucumber, scallions, horseradish, and yogurt; mix well.

Using a blender, puree in batches until very smooth. Season with salt and pepper.

Transfer to a non-reactive container, cover tightly, and refrigerate for at least 6 hours or up to 24 hours

To serve, ladle into chilled cups or shallow bowls and garnish with chives and/or fresh mint.

You may add a couple of tablespoons of cracked ice to each bowl to add to further reduce the temperature of the soup.

Zucchini, Tomatoes and White Wine

• 2 zucchinis cut in half lengthwise, then cut into pieces
• 2 small tomatoes, cut into wedges
• 1 small sweet or red onion, halved and thinly sliced
• 1-1/2 Tbs. fresh tarragon, chopped
• 6 Tbs. extra virgin olive oil
• 2 Tbs. tarragon or white wine vinegar
• 2 Tbs. dry white wine
• 1/3 cup extra virgin olive oil
• 2 Tbs. green onion, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper

Combine the zucchini, tomatoes, onion, and tarragon in a bowl and mix.

Combine the remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.

Eggplant Curry

• 2 medium eggplant
• 1 Tbs. sea salt
• 2 medium onions
• 4 green chiles
• 1 garlic clove, crushed
• 1/2 tsp. fenugreek seeds, crushed
• 1 tsp. ground turmeric
• 1-1/2 cups thick coconut milk
• Pinch of sea salt

Cut the eggplant into 3/4-inch dice.

Put them in a colander, and sprinkle with the 1 tablespoon salt.

Leave to drain for 20 minutes. Rinse with cold water, and dry with paper towels.

Finely chop the onions. Slice the chiles into rounds without removing their seeds.

Put the onions, chiles, garlic, fenugreek and turmeric in a saucepan. Put the eggplant pieces on top. Pour in the coconut milk, and add the salt.

Bring gently to a boil. Cover, and cook over low heat for 10 minutes. Stir and cook for 10 minutes more or until the eggplant are soft.

Note: Not suitable for freezing.

Filled Grilled Tomatoes

• 1/3 cup extra virgin olive oil
• Juice of 1/2 lemon
• 1 tsp. crumbled
• dried thyme
• Pinch salt
• Freshly ground
• black pepper, to taste
• 4 large ripe, but firm, tomatoes
• Cream Pesto (see below)

Grated imported parmesan or asiago cheese, to taste

Combine the olive oil, lemon juice, thyme, salt, pepper, and stir well.

Slice off the stem end and opposite end of each tomato, then cut each tomato in half horizontally.

With a teaspoon, scoop out the seeds, making a small well in each half.

Brush the grill and tomatoes with the lemon-thyme oil, and grill, well side down, until the tomatoes soften.

Transfer them to a plate, turn them over, and fill each well with pesto.

Sprinkle the pesto with cheese.
Return the tomatoes to the grill, well side up.

Cover loosely with foil, and grill until the cheese turns golden.