Tuesday, January 29, 2013

Glorious Garlic

This week Lufa farms gave us the gift of garlic. Garlic keeps well in the fridge, but why not make the most of its germ killing properties in one delicious dose? I decided to treat myself to some fine tasting roasted garlic and let that inspire me. From there, I made some amazing roasted garlic and rep pepper soup, and a hybrid guacamole dip. Enjoy!

Roasted Garlic and Red Pepper Soup

2 bulbs roasted garlic
4 roasted red peppers
4-5 shallots or a small onion
1 medium tomato
3 tbs. olive oil
6 cups vegetable stock
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. chili flakes
salt and pepper to taste.

Start by roasting your garlic and peppers.

Slice the tops off the garlic and seed the peppers and cut them in half. Drizzle the garlic with olive oil. You can be generous with the oil because you can throw it into the soup later or keep it in the fridge for up to a week. Lay the peppers skin side up and place into 450 degree oven until garlic turns brown (30 minutes).

Your peppers will need about 10 minutes more for their skin to char. Let the veggies cool until you can peel the skin off of the peppers and squeeze the roasted cloves out of their papery shells.

Start frying the onion and tomato in olive oil until fragrant and soft. Add the rest of the ingredients and let simmer for about 20 minutes. Liquify the soup in the blender or food processor and return to pot to simmer for 10 minutes more.

This soup tasted great enriched with a drizzle of cream!

I had some extra parsley and cream cheese hanging around in the fridge so I decided to experiment, so I made some hybrid guac. This dip had a great contrast of deep rich flavor from the roasted garlic and lots of zing from the parsley.

2 bulbs roasted garlic
2 ripe avocados
2 tbs. cream cheese
4 tbs. chopped parsley
juice of half a lemon
salt and pepper to taste

Bung everything in a food processor or mash with a fork. Done. I ate mine with celery and crackers, yummy!

Sunday, January 6, 2013

Green Tomatoes

I got a load of green tomatoes in my Lufa Farms basket this week. I've begun blogging for them, inspiring the masses to eat more veg and help them figure out what to do with those darn unfamiliar vegetables. Why, with Lufa, I've finagled some tasty meals with new (to me) veggies like tomatillos, fresh edamame, and kohlrabi, to name a few. 

So, my newest challenge: green tomatoes. What to do with them? Don’t fret, here are some simple and delicious ideas to help you get started. P.S. these dishes would a taste amazing with regular red tomatoes as well! What's more is that all these dishes are low carb for all you crazy (like me) new years resolutioners!

Stuffed Green Tomatoes with Tuna and Cheese

I made a simple tuna salad with chopped celery, yellow peppers and some mayo, but you can use whatever you have on hand or even stuff the tomato with chicken salad.

Begin by slicing the top of a medium to large tomato and hollow out the middle. I used a grapefruit knife for this task.

This already looks good enough to eat, doesn’t it? Top your stuffed tomato with grated cheese and bake in a 400 degree oven for about 20 minutes. To brown the cheese, broil for 5 minutes or until the cheese is delectably bubbling.

 Stuffed Green Tomato with Ham and Egg

If tuna’s not your bag, how about an egg based tomato dish?

 Start by coring your tomatoes and then line them with 2-3 small slices of prosciutto or ham.

Top with some grated cheese and bake in a 400 degree oven for 20 minutes, then broil for 5 minutes to melt all that cheesy goodness.

You can garnish both of these delicious dishes with a quick green tomato salsa.


4 medium tomatoes (I used the cores and the tops of the ones I stuffed)
2 inches worth of seeded cucumber
½ a pepper (I used yellow pepper)
1 clove garlic
¼ medium onion
1 teaspoon ground cumin
½ teaspoon chili flakes

Blitz in a food processor or blender, or chop finely. You will notice that this salsa is very liquidy, so you may want to squeeze out some of the wetness with some cheesecloth or paper towels.

It tasted great as an accompaniment to both stuffed tomato recipes and I can’t wait to try it with some corn chips!