A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
24 garlic cloves
1 cup olive oil
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).
Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
1 pound tomatillos, husks removed
3-4 garlic cloves, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeño pepper
¾ teaspoon salt
½ teaspoon fresh ground pepper
½ cup chopped cilantro leaves
Juice of 1 lime
¼ cup chopped green onion
1. Preheat the oven to 500°. Line a baking sheet with aluminum foil and set aside.
2. After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
3. Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Spritz with extra virgin olive oil until lightly coated and toss the ingredients with your hands to make sure they are all well-coated.
4. Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
5. When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or work bowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish.
We might have turned over the page to the month of September, but the gardens continue to ripen with an abundance of late-summer gems, from luscious heirloom and cherry tomatoes to ripe, juicy melons and peaches. Also including zucchini, sweet peppers, cucumbers and Patty Pan squash, plus a beautiful bounty of herbs and greens, this week’s lineup is accented by such provisions as Pain au Levain bread, Italian olive oil and flaky sea salt, Harmony Field’s sheep’s milk feta and chicken eggs. Enjoy!
Here are a few recipe ideas for the week:
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled vegetables.
Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.