Asparagus Vinaigrette (Sarah Leah Chase)
1 T balsamic vinegar 1 1/2 T fresh lemon juice 1 tsp dijon mustard 1 small clove garlic, finely minced 1/2 cup fruity olive oil 1 plum tomato, seeded and diced salt and pepper 2 pounds medium asparagus, trimmed and bottom portion peeled 1/3 cup grated Parmesan For the vinaigrette, whisk the vinegar, lemon juice, […]
Eggplant and tomato gratin
For the tomato sauce: 1 tablespoon extra virgin olive oil 1 small or 1/2 medium onion, chopped 2 to 4 garlic cloves (to taste) 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice Salt and freshly ground pepper […]
Ratatouille Tart
Makes 6 to 8 serving 1 ready-to-use pie crust 1 tablespoon extra-virgin olive oil 3 tablespoons chopped yellow onion 2 cloves garlic, chopped 1 medium zucchini, sliced or cubed 1 small eggplant, cubed 1/2 red bell pepper, seeded and chopped 3 ripe tomatoes, peeled and chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black […]
Saurkraut
5 lbs green cabbage 3 T salt Mix together until brine forms. Pack into a crock or similar vessel. Make air-tight seal on vessel. Ferment for ~6 weeks. Hot pack into hot jars. Process in boiling water for 20 minutes for quarts and 15 minutes for pints.