Tag Archives: tomatoes

Meatless Monday: Mixed Vegetable Curry

This simple veggie curry from Martha Stewart only requires 20 minutes prep time and is easy to double for leftovers for the week. The classic combo of okra and tomatoes gives it a great seasonal flavor. We’re going to try adding summer squash to make it even more hearty, and probably a veggie bouillon cube or 2 to enrich the flavor.

From MarthaStewart.com

Mixed Vegetable Curry
Serves 4

Martha says:
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

Ingredients

  • 2-inch piece fresh ginger, peeled and thinly sliced crosswise
  • 5 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 2 large tomatoes (1 1/2 pounds total), roughly chopped
  • 2 medium russet potatoes, peeled and cut into 1/2-inch dice
  • Coarse salt and ground pepper
  • 1 head cauliflower, cut into florets
  • 1/2 pound okra, stemmed and halved lengthwise
  • 3 cups cooked white rice, for serving

Directions

  1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
  2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
  3. Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Cook’s Note

To build the curry’s flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.

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Local Box Meal Plan: July 11-15

Nectarines – Cooper Farm
Blueberries – Berry Best
Basil – Liedeker Farm
Potatoes – Acadian Family Farm
Assorted Peppers – Comanche Creek
Purslane – My Father’s Farm
Juliet Tomatoes – Hillside Farm
Eggplant – Fruitful Hill Farm
Figs – Texas Natural / Cooper Farm

Nectarine-basil lemonade – A refreshing summer drink.

Fresh fig and blueberry clafoutis – A clafoutis is a a custardy French dessert, and a perfect way to showcase figs and blueberries at their peak.

Eggplant, tomato, and pepper casserole – This recipe includes yummy sausage, adding a bit of heartiness. Use fresh pureed tomatoes instead of canned.

Grilled zucchini salad with purslane and tomato – Purslane has a pleasant lemony flavor. I find it works best raw as an accent in salads such as this.

– Stephanie

Local Box Meal Plan: July 4-8

Hope everyone had a great holiday! I’ll be enjoying my melons simply cubed and raw, but here are some great recipes for the rest of our ingredients.

Yellow Peaches – Caskey Orchards
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Yukon Potatoes – Tecolote Farm
Eggplant (Assorted) – Fruitful Hill Farm & Animal Farm
Armenian Cucumber – Fruitful Hill Farm
Juliet Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Cantaloupe OR Sugar Baby Watermelon – Massey Farm

Sun-dried Juliet tomatoes – This is a super-interesting recipe for sun-dried tomatoes dried using the heat inside your car, accompanied by a few recipes to use your newly dried tomatoes. If you’re more of a traditionalist, just pop the sliced tomatoes in your oven on its lowest setting for a couple of hours.

Cucumber-tomato salad – Make a simple salad with peeled Armenian cukes, sliced black olives (if you like them), tomatoes, Italian dressing, and salt/pepper.

Orecchiette with caramelized fennel and summer veggies – Orecchiette means “little ears” in Italian and refers to the shape of the pasta. It can be difficult to find (and expensive when you do find it) so sub spiral or wagon wheel pasta if you’d like.

Herbed summer squash and potato torte – From one of my favorites, Smitten Kitchen.

Baked blueberry-peach oatmeal – This calls for canned peaches, but just use sliced fresh ones instead. I wouldn’t bother peeling them, but I don’t mind a little peach fuzz.

Local Box Meal Plan: June 27-July 1

Sorry about getting this to you a day late!

White Peaches – Cooper Farms 
Blueberries – JB Organic 
Assorted Summer Squash – Gundermann Acres 
Purple Viking Potatoes – Tecolote Farm 
Carrots w/ tops – Gundermann Acres  
Red & Yellow Onion – Gundermann Acres 
Juliette Tomatoes – Hillside Farm 
Garlic Chives – Tecolote Farm 
Summer Peas – Just Peachy Farm 
Garlic – Rim Rock Farm

White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.

Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.

Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.

Easy crockpot pot roast– Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.

Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.

– Stephanie

Local Box Meal Plan: June 20-24

Peaches – Caskey Orchards 
Blueberries – JB Organic
Assorted Summer Squash – Gundermann Acres and Texas Natural 
Basil – Pure Luck 
Fennel – Bar W 
Avocado – G&S Groves 
Tomatoes – ABJ Farm and My Father’s Farm 
Black Radish – My Father’s Farm   
Summer Peas – Just Peachy Farm OR Engel Farms
Indian Cucumber – My Father’s Farm   

Peach-blueberry pie – Let me know if you’re getting tired of peach/blueberry combo recipes. I just love the two together in the summer. You can use store-bought pie crust here if you don’t want to make your own.

Chicken penne with basil

Spanish-style stuffed bell peppers

Cucumber, carrot, and radish salad with creamy avocado dressing – You can peel the Indian cucumbers and eat them in the salad raw, as you would a regular cucumber. If you don’t have crème fraiche on hand (and who usually does?) just sub sour cream. Or even whole milk.

– Stephanie

Baked Parmesan Tomatoes

bakedtomatoes_t

A couple of weeks ago, I walked into an Anthropologie store for the first time. I always thought it was just full of clothes, but the first thing I spotted was a clearance table full of yummy housewares, like plates, placemats, vases, and the like. I was smitten. I’d been wanting to expand my collection of just those things so that I’d have a way to make my food photos more interesting.

I walked out with several items, including the fleur de lys plate you see above, and when I came across this recipe I knew it would be a perfect way to start the plate’s photographic career.

Anyway, we’re not here to talk about nice-looking food. Well, most of us aren’t. These tomatoes look good, but they’re also ridiculously easy to make and tasty to boot. Just a few farm-fresh tomatoes, Parmesan, and basil, and you have yourself a flavorful summer side dish. Or a main course, if you just can’t stop eating them.

Baked Parmesan Tomatoes (adapted from Eating Well)

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, basil, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

– Stephanie

Local Box Meal Plan: June 13-17

Don’t you love the abundance of fruit in the summer? I dug up some great recipes to make the best of it this week.

Peaches – Caskey Orchards 
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Basil – My Father’s Farm 
Mango – G&S Groves 
Valley Girl Tomatoes – My Father’s Farm  
Juliette Tomatoes – Hillside Farm 
Summer Peas – Just Peachy Farm
Spring Onions – Acadian Family Farm 

Tortellini-walnut salad – Combine cooked cheese tortellini with chopped tomatoes, red onions, basil, and toasted walnuts. Sprinkle with salt and pepper and drizzle with olive oil for an easy, filling summer salad.

Quinoa with peas, grilled zucchini, and cumin – Use your summer peas in place of the chickpeas. This would make a great side dish to grilled chicken or pork.

Mango-peach sangria – What an awesome summer drink. If you don’t do alcohol, I imagine this would be tasty with Sprite instead of the wine.

Blueberry-chipotle chutney – I first made this sauce years ago, and still think of it as one of the best sauces I’ve ever cooked up. It has a great blend of sweetness and spiciness, and goes wonderfully with grilled summer meats. I haven’t tried it with grilled tofu, but I bet that would be awesome, too.

Chicken and tomato skillet dinner – I love one-dish meals, and this one looks pretty fast and easy.

– Stephanie