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RATATOUILLE

Ingredients:

1 small Greenhouse Central eggplant
1/4 cup olive oil
Salt and pepper taste
4 Greenhouse Central tomatoes, chopped
2 small zucchini
1 medium onion, sliced
1/4 cup parsley, chopped fine.
2 cloves garlic, minced
1 Greenhouse Central Orange pepper, sliced

Directions:

  1. Peel eggplant and slice lengthwise into 1/4″ thick slices.
  2. Cover with water and let stand for 30 minutes (if you like, you could take this time to prepare the other vegetables).
  3. Drain the eggplant, pat dry with a clean towel, and then cut slices into quarters.
  4. In a pan over medium heat, heat half of the oil, fry the eggplant, remove eggplant and set aside. In same pan, add remaining oil and fry garlic, onions and peppers until softened.
  5. Place tomatoes on top of mixture, cover pan and cook. After five minutes, remove lid, raise heat to medium-high and cook five minutes uncovered.
  6. Add in minced parsley.
  7. In a large casserole dish, arrange a layer of tomato mixture.
  8. Cover with a layer of sliced zucchini and half of the eggplant.
  9. Repeat.
  10. Finish with a layer of tomatoes and bake in oven at 350 degrees for about 30 minutes.
Source :marksdailyapple.com

ROASTED ROMANO TOMATOES & GARLIC

Ingredients:

8 Greenhouse Central Roma (Plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
1/4 cup chopped fresh basil

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C)
  2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side.
  3. Insert the whole cloves of garlic in between the tomatoes
  4. Brush olive oil over the top and sprinkle with basil.
  5. Season with salt and pepper
  6. Bake uncovered for 35-45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred.
  7. Serve while hot.


CHIDIS' LGBO STEW

Ingredients:

3lbs stewing beef
5-6 medium Greenhouse Central Tomatoes
2 (6oz) cans tomato paste
1/2 Greenhouse Central Red pepper
1-2 jalapeno peppers
1 red onion
1 white onion
5 cloves of garlic
3 tablespoons hot sauce (optional)
2 tablespoons of salt
1/2 cup vegetable oil
Fresh ground pepper
Fresh basil
Fresh cilantro
Fresh spinach
Fresh thyme

Directions:

  1. Use a stew pot and boil enough water to cover all the meat, onions, vegetable oil and salt.
  2. Boil until tender/almost done.
  3. Meanwhile, puree together tomatoes, garlic, tomato paste, jalapeno, red pepper and fresh herbs.
  4. When meat is ready, drain off all but about 1 1/2 cups of broth.
  5. Add in the puree mix; cover and stew for about an hour.
  6. Approximately 15 minutes before done add in fresh cut spinach
  7. Serve with your choice of rice.
Source : www.recipezaar.com 

BACON & TOMATO CUPS

Ingredients:

8 slices of bacon
1 Greenhouse Central Tomato
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup low fat mayonnaise
1 tsp dried basil
1 can refrigerated buttermilk biscuit dough

Directions:

  1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes
  2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe
  3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper
  4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket


A RAINBOW OF GRILLED PEPPERS

Ingredients:

2 each red, yellow and orange bell peppers
2 tablespoons olive oil
Salt and pepper, to taste
3 large cloves of garlic, thinly sliced
1 tablespoon (drained) large capers
1 tablespoon whole fresh oregano leaves
8 slices peasant bread, toasted

Directions:

  1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
  2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
  3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
  4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.
Source :www.epicurious.com

BOW-TIE PASTA WITH RED PEPPER SAUCE

Ingredients:

2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley

Directions:

  1. Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
  2. Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
  3. Meanwhile, cook pasta as directed on package. Drain.
  4. Mix together pasta, red pepper sauce, peas, and parsley

TOMATO CUCUMBER SALAD WITH MINT

Ingredients:

1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh mint
2 tablespoons olive oil
Salt and pepper to taste

Directions:

  1. In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
  2. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers.
  3. Season with salt and pepper.
Source :allrecipe.com

PASTA ROMANTICO
AL FRESCO

Ingredients:

2 Cups ROMANTICO tomatoes, diced
2 cloves garlic, minced
1/4 cup chopped fresh basil
1 tsp salt
1/2 tsp pepper
1 lb linguine, fettuccine, penne or spaghetti pasta
Olive oil
Grated parmesan or sliced
Bocconcini cheese

Directions:

  1. In a large bowl, combine all ingredients.
  2. Cook pasta according to package instructions.
  3. Drain and toss with sauce.
  4. Serve with parmesan or bocconcini cheese.
Makes 6 servings.

BEEF STUFFED PEPPERS

Ingredients:

1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Sauce:
2 cups fresh diced tomatoes
1 tablespoon ketchup
1/2 teaspoon dried oregano

Directions:

  1. Heat oven to 350°F. Cut tops off bell peppers; remove seeds.
  2. Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
  3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1 1/2 hours to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.
Makes 4 servings.

TZATZIKI DIP

Ingredients:

1/4 cucumber, peeled (approx. 6 to 8 cm)
60 ml plain yogurt
60 ml sour cream
1 clove garlic, minced
2 ml dried dill

Directions:

  1. Grate cucumber, then place in cheese cloth or paper towel and press to squeeze out liquid.
  2. Combine all ingredients in a bowl and beat together until smooth
  3. Serve
Source :marksdailyapple.com

PEPPY SALSA

Ingredients:

8 oz (250 g) jalapeno peppers
8 cups (2 L) coarsely chopped peeled tomatoes
3 cups (750 mL) chopped seeded Cubanelle, Anaheim or sweet banana peppers
2 cups (500 mL) chopped onions
2 cups (500 mL) cider vinegar
1 cup (250 mL) each chopped sweet red and yellow peppers
4 cloves garlic, minced
1 can (5-1/2 oz/156 mL) tomato paste
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
1/4 cup (50 mL) chopped fresh coriander

Directions:

  1. Wearing rubber gloves, seed, core and finely chop jalapeno peppers to make 1 cup (250 mL)
  2. In large heavy nonaluminum pot, combine jalapeno peppers tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano
  3. bring to boil, stirring often
  4. Reduce heat to medium-low; simmer, stirring often, until thickened enough that 1 tbsp (15 mL) dropped onto plate flows slowly in 1 stream when plate is tilted, about 1 hour
  5. Add coriander; simmer, stirring occasionally, for 5 minutes
  6. Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace
  7. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
  8. Boil jars in boiling water canner for 20 minutes
  9. Transfer jars to rack; let cool for 24 hours. Check that lids curve downward
  10. Refrigerate any that do not and use within 3 weeks. Always refrigerate after opening