GREEN FARMS
The Perfect BLT
MarthaStewart.com
Peach- Plum Jam
MarthaStewart.com
Ingredients
2 slices white sandwich bread, toasted
1 teaspoon unsalted butter, room temperature
1 to 2 romaine or iceberg lettuce leaves
1 vine-ripened tomato, sliced 1/4 inch thick
3 to 4 basil leaves
2 slices thickly cut bacon, cooked
1/2 cup Homemade Mayonnaise
Coarse salt and freshly ground pepper
Directions
Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato and basil. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. Serve immediately.
Tomato, Nectarine/ Peach and Mozzarella Salad
Food52.com
Ingredients
3-4 tomatoes
2-3 nectarines
1 ball fresh mozzarella
3/4cup fresh basil leaves
extra virgin olive oil (enough to drizzle over the salad)
salt and pepper
2 - 3tablespoons balsamic vinegar reduced to a syrup (I add a bit of honey before I reduce it)
Directions
Slice the tomatoes, nectarines, and mozzarella in wedges of approximately the same size and arrange on a platter with the basil leaves. Drizzle the olive oil over the top and sprinkle salt and pepper to taste. Drizzle the reduced balsamic around the edge of the platter and over the top.
Roasted Pork Chops and Peaches
Real Simple Magazine/ August 2010
Ingredients
1 10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (3/4 inch thick; about 2 pounds total)
kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 tablespoons white wine vinegar
1/2 cup fresh basil leaves
Directions
Heat oven to 400° F. Cook the couscous according to the package directions.
Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
Sprinkle the pork and peaches with the basil and serve with the couscous.
Quick Pickle: Any Vegetable
Chow.com
Your choice of vegetable
For the brine:
1 tablespoon brown mustard seeds
1 teaspoon whole black peppercorns
1 1/4 cups cider vinegar
3/4 cup water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 bay leaf
Directions
Pack your vegetable tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside. Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to a boil. Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tight fitting lid and shake it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month.
Peach and Plum Upside Down Cake
Sara Moulton
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
3 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon vanilla extract
2 medium nectarines or peaches, each cut into 8 slices
2 large plums, each cut into 8 slices
2/3 cup granulated sugar
2 large eggs
1 1/2 cups cake flour
2 teaspoons ground cinnamon
1 3/4 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1/4 cup milk
Directions
Preheat the oven to 350°F. Combine 2 tablespoons of the softened butter, the brown sugar, and 1 teaspoon vanilla in a small bowl. Lightly grease the sides of an 8-inch square cake pan; spread the brown-sugar mixture evenly over the bottom of the pan. Arrange the nectarine and plum slices in alternate rows over the brown-sugar mixture in the pan. Combine the granulated sugar and the remaining 6 tablespoons butter in the bowl of a food processor fitted with a chopping blade. Process until fluffy, about 1 minute. Add the eggs and 1 tablespoon vanilla and process until combined. Add the flour mixed with the cinnamon, baking powder, salt, and nutmeg; pour the milk over all. Pulse once or twice, just until the flour is moistened. The batter doesn’t have to be smooth. Spoon the batter evenly over the fruit in the pan and bake until the center springs back when gently pressed, about 40 minutes. Cool on a rack in the pan for 5 minutes, then loosen the edges and invert onto a serving plate. Cut into squares and serve warm.
Ingredients
2 pounds ripe or overripe peaches
2 pounds ripe or overripe red plums
1 1/2 cups sugar
1/3 cup water
1 tablespoon fresh lemon juice, plus more if desired
Pinch of coarse salt
Directions
Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.
Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.
Cook's Notes- Jam can be stored in refrigerator in airtight containers or jam jars up to 2 months
Grilled Nectarines/Peaches with Honey-Orange Ricotta Whipped Cream and Toasted Almonds
Bobby Flay/ Foodnetwork.com
Ingredients
1 cup fresh whole milk ricotta
1/4 cup cold heavy cream
2 tablespoons clover honey
2 teaspoons grated orange zest
1/2 vanilla bean, seeds scraped
6 nectarines, cut in 1/2 and pitted
Canola oil
1/4 cup toasted slivered almonds
Mint springs
Directions
In a large bowl, whisk together the ricotta, cream, honey, orange zest and vanilla seeds until light and fluffy. Cover and refrigerate for 30 minutes.
Heat the grill to high. Brush the nectarines with oil and put on grill for a few minutes on each side, just to soften and heat through.
Put some of the ricotta onto each serving plate. Top with nectarines and garnish with toasted sliced almonds and mint sprigs.
Sausage, Cubanelle Peppers, Onions Hoagies
Rachel Ray/ Foodnetwork.com
Ingredients
3/4 pound sweet Italian sausage & 3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
1 large onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped , 3 tablespoons hot pepper juice, from the jar
Directions
Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes. Heat a second skillet over medium high heat. Add oil. Add garlic, onion, cubanelle and red peppers. Season with salt and pepper. Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear. Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
Eggplant Pomodoro Pasta
EatingWell.com July/August 2009
Ingredients
2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil
Directions
Put a pot of water on to boil. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.