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Recipe Index
- Beans
- Beets
- Bok Choy
- Broccoli
- Cabbage
- Carrots
- Collards
- Cucumbers
- Dill
- Eggplant
- Fava Beans
- Fennel
- Garlic Scapes
- Ginger
- Herbs
- Kale
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Kohlrabi
-
Kohlrabi Recipe Contest
- Kohlrabi Noodles with Tataki Cabbage or Kale
- Kohlrabi Salad with Sesame Ginger Viniagrette
- Crispy Apple and Kohlrabi Salad
- Kohlrabi, Apple, and Beetroot Salad
- Kohlrabi Home Fries
- Roasted Kohlrabi with Parmesan
- Kohlrabi Risotto
- Mashed Kohlrabi and Potatoes
- Knol Khol Poriyal
- Kale and Kohlrabi Salad
- Apple Kohlrabi Salad
- Kohlrabi Zucchini Carrot Fritters with Herb Yogurt Sauce
-
Kohlrabi Recipe Contest
- Lemongrass
- Mustard Greens
- Napa Cabbage
- Okra
- Parsley
- Peppers
- Radishes
- Rainbow Chard
- Rapini
- Roselle
- Salad
- Sorrel
- Spring Onions
- Strawberries
- Summer Squash
- Sweet Potato
- Tomatoes
- Cherry Tomatoes
- Turnips
- Winter Squash
- Watermelon
- About Snow's Bend
- Farm Tours
- Home
- Our CSA
- News from the Bend
- Contact Us
-
Recipe Index
- Beans
- Beets
- Bok Choy
- Broccoli
- Cabbage
- Carrots
- Collards
- Cucumbers
- Dill
- Eggplant
- Fava Beans
- Fennel
- Garlic Scapes
- Ginger
- Herbs
- Kale
-
Kohlrabi
-
Kohlrabi Recipe Contest
- Kohlrabi Noodles with Tataki Cabbage or Kale
- Kohlrabi Salad with Sesame Ginger Viniagrette
- Crispy Apple and Kohlrabi Salad
- Kohlrabi, Apple, and Beetroot Salad
- Kohlrabi Home Fries
- Roasted Kohlrabi with Parmesan
- Kohlrabi Risotto
- Mashed Kohlrabi and Potatoes
- Knol Khol Poriyal
- Kale and Kohlrabi Salad
- Apple Kohlrabi Salad
- Kohlrabi Zucchini Carrot Fritters with Herb Yogurt Sauce
-
Kohlrabi Recipe Contest
- Lemongrass
- Mustard Greens
- Napa Cabbage
- Okra
- Parsley
- Peppers
- Radishes
- Rainbow Chard
- Rapini
- Roselle
- Salad
- Sorrel
- Spring Onions
- Strawberries
- Summer Squash
- Sweet Potato
- Tomatoes
- Cherry Tomatoes
- Turnips
- Winter Squash
- Watermelon
- About Snow's Bend
- Farm Tours
Tomatoes
My favorite summer salad
I am not a measuring type of cook, so try to have an equal amount of cucumber and tomato, add basil and feta in amounts to your liking.
1 small or ½ medium onion, diced
2 tbsp. apple cider vinegar
¼ cup olive oil
Salt
1 cucumber, slightly peeled, seeded (if necessary), and cut into chunks
Chopped tomatoes
Torn basil leaves
Feta cheese
Combine the onion, vinegar, olive oil, and salt in a mason jar and shake. Allow the dressing to sit for 15 minutes or so.
Combine cucumber and tomato. Add dressing, then basil and feta. Serve in bowls and with bread to soak up the liquid left over (or just drink it!).
I am not a measuring type of cook, so try to have an equal amount of cucumber and tomato, add basil and feta in amounts to your liking.
1 small or ½ medium onion, diced
2 tbsp. apple cider vinegar
¼ cup olive oil
Salt
1 cucumber, slightly peeled, seeded (if necessary), and cut into chunks
Chopped tomatoes
Torn basil leaves
Feta cheese
Combine the onion, vinegar, olive oil, and salt in a mason jar and shake. Allow the dressing to sit for 15 minutes or so.
Combine cucumber and tomato. Add dressing, then basil and feta. Serve in bowls and with bread to soak up the liquid left over (or just drink it!).
Panzanella
Croutons:
You will want about an equal amount of tomatoes to croutons. Use day old bread and cut into bite-sized pieces. Coat with olive oil and salt to taste. Bake until golden and crisp on the outside. I typically set the time for 5 minutes, toss them, and go 5 minutes more. You really have to keep an eye on them after that, they are easy to burn.
Dressing:
1 medium spring onion (you can use shallots instead, but we always have these delicious fresh onions on hand); diced
3 tbsp sherry vinegar
½ cup olive oil
Salt and pepper to taste
Mix these ingredients together and let them sit for at least 15 minutes. You can add lemon juice and/or Dijon mustard as well, if you like.
Salad:
A variety of heirloom tomatoes; hopefully some red, orange, yellow, and green; cut into bite-sized pieces
A couple of fresh cucumbers, halved lengthwise and sliced 1-4 inch thick
You can also include more onions, sweet peppers, or other fresh seasonal produce you like with these vegetables
Fresh basil and/or dill, parsley; finely chopped
Mix all of these ingredients in a large bowl and toss with the vinaigrette
The salad can sit like this for 30 minutes or so.
Add the croutons about 5 minutes before serving and toss well.
Croutons:
You will want about an equal amount of tomatoes to croutons. Use day old bread and cut into bite-sized pieces. Coat with olive oil and salt to taste. Bake until golden and crisp on the outside. I typically set the time for 5 minutes, toss them, and go 5 minutes more. You really have to keep an eye on them after that, they are easy to burn.
Dressing:
1 medium spring onion (you can use shallots instead, but we always have these delicious fresh onions on hand); diced
3 tbsp sherry vinegar
½ cup olive oil
Salt and pepper to taste
Mix these ingredients together and let them sit for at least 15 minutes. You can add lemon juice and/or Dijon mustard as well, if you like.
Salad:
A variety of heirloom tomatoes; hopefully some red, orange, yellow, and green; cut into bite-sized pieces
A couple of fresh cucumbers, halved lengthwise and sliced 1-4 inch thick
You can also include more onions, sweet peppers, or other fresh seasonal produce you like with these vegetables
Fresh basil and/or dill, parsley; finely chopped
Mix all of these ingredients in a large bowl and toss with the vinaigrette
The salad can sit like this for 30 minutes or so.
Add the croutons about 5 minutes before serving and toss well.
Tomato Pie
You can adapt this recipe in many ways. This is the basic ingredients and the cooking time, but I often add basil, bacon, and onions. also sometimes add Worcestershire sauce.
Slice and enough tomatoes to fill your pie crust. Allow to drain in a colander for 10 or 15 minutes.
Layer the tomatoes in the crust and salt.
Add ½ cup mayonnaise and top with mozzarella cheese.
Bake at 350 degrees for 30 minutes.
Best Gazpacho
From cooking.nytimes.com
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
From cooking.nytimes.com
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
Tomato Party
From Plenty by Yotam Ottolenghi
Serves 4
¾ cup couscous
Salt
Olive oil
2/3 cup boiling water
1 cup fregola (can substitute Israeli couscous)
3 medium vine-ripened tomatoes, quartered
¾ tsp brown sugar
Black pepper
1 tsp balsamic vinegar
1 ¾ cup cherry tomatoes, halved
2 tbsp roughly chopped oregano
2 tbsp roughly chopped tarragon
3 tbsp roughly chopped mint
1 garlic clove, crushed
Preheat the oven to 325 degrees. Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes, then remove the plastic wrap, separate the grains with a fork and leave to cool.
Place the fregola (or Israeli couscous) in a pan of salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold running water. Leave to dry completely.
Meanwhile, spread the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes remove from the oven and increase temperature to 400 degrees. On the empty side of the baking pan spread 1 cup of the cherry tomatoes. Season them with salt and pepper and drizzle over some oil. Return to the oven and roast for 12 minutes. Remove the tomatoes and allow to cool down.
Mix together the couscous and fregola (or Israeli couscous) in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, and remaining cherry tomatoes. Very gently mix together using your hands. Taste for seasoning; you might need to add salt, pepper, and some olive oil.
From Plenty by Yotam Ottolenghi
Serves 4
¾ cup couscous
Salt
Olive oil
2/3 cup boiling water
1 cup fregola (can substitute Israeli couscous)
3 medium vine-ripened tomatoes, quartered
¾ tsp brown sugar
Black pepper
1 tsp balsamic vinegar
1 ¾ cup cherry tomatoes, halved
2 tbsp roughly chopped oregano
2 tbsp roughly chopped tarragon
3 tbsp roughly chopped mint
1 garlic clove, crushed
Preheat the oven to 325 degrees. Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes, then remove the plastic wrap, separate the grains with a fork and leave to cool.
Place the fregola (or Israeli couscous) in a pan of salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold running water. Leave to dry completely.
Meanwhile, spread the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes remove from the oven and increase temperature to 400 degrees. On the empty side of the baking pan spread 1 cup of the cherry tomatoes. Season them with salt and pepper and drizzle over some oil. Return to the oven and roast for 12 minutes. Remove the tomatoes and allow to cool down.
Mix together the couscous and fregola (or Israeli couscous) in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, and remaining cherry tomatoes. Very gently mix together using your hands. Taste for seasoning; you might need to add salt, pepper, and some olive oil.
Pan Bagna
from Chez Panisse Vegetables by Alice Waters
It is a simple vegetable salad served in a bun, but its successful preparation demands a few obligatory elements. First and foremost, the bun: Ideally it is made of white bread, the size of an open hand, and it must have a fairly dense crumb and a soft but tenacious crust (especially for the bottom half, which will absorb all the juices). Any kind fo white bread with a good crust will do-a baguette or an Italian loaf, for example. Focaccia is a good choice, too, if it’s not too crumbly.
Slice the bun in half horizontally and drizzle as much olive oil on the inside of the bottom part as you see fit. Cover with a thick layer of sliced juicy tomatoes. Salt them and add a layer of sliced cucumbers, a few strips of bell pepper, and more salt. Top with slices of hard-boiled egg and pepper to taste. Finish with two or three fillets of anchovies and a few pitted nicoise olives. Close with the other half of the bun, and let it rest for half an hour, if you can; this sandwich should be eaten slightly soggy.
from Chez Panisse Vegetables by Alice Waters
It is a simple vegetable salad served in a bun, but its successful preparation demands a few obligatory elements. First and foremost, the bun: Ideally it is made of white bread, the size of an open hand, and it must have a fairly dense crumb and a soft but tenacious crust (especially for the bottom half, which will absorb all the juices). Any kind fo white bread with a good crust will do-a baguette or an Italian loaf, for example. Focaccia is a good choice, too, if it’s not too crumbly.
Slice the bun in half horizontally and drizzle as much olive oil on the inside of the bottom part as you see fit. Cover with a thick layer of sliced juicy tomatoes. Salt them and add a layer of sliced cucumbers, a few strips of bell pepper, and more salt. Top with slices of hard-boiled egg and pepper to taste. Finish with two or three fillets of anchovies and a few pitted nicoise olives. Close with the other half of the bun, and let it rest for half an hour, if you can; this sandwich should be eaten slightly soggy.
Tomato Vinaigrette
From Frank Stitt’s Southern Table
“Serve with grilled fish or chicken or with grilled vegetables such as eggplant and zucchini/squash”.
2 pounds ripe tomatoes, cored, halved, and seeded
Olive oil for brushing
1 shallot, finely minced
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper to taste
5 tablespoons extra virgin olive oil
¼ cup basil leaves, thinly sliced
Prepare a hot grill or preheat the broiler.
Lightly brush the tomato skins with olive oil. Place the tomatoes skin side down on the grill rack or skin side up on the broiler pan and grill or broil until the skin is charred. Transfer the tomatoes to a food processor and process until smooth. Transfer the puree to a medium bowl. Add the shallot, vinegars, and salt and pepper to the bowl and whisk until incorporated. Slowly add the olive oil in a thin stream, whisking until emulsified. Add the basil just before using. (Refrigerate any leftover vinaigrette and use within 3 days.)
