Summer Tomato Pie

This is a delicious main dish pie to make with some of your summer tomato bounty.  Unless you have very good tomatoes don't bother to make the pie.  I used two heirloom tomatoes from our CSA box which were quite large and filled the pie shell.

1 single 9-inch pie crust  (I used a frozen pie shell from Whole Foods which was very good)                                   

2-3 tomatoes, sliced (about 1 1/4#)                                   

1 teaspoon salt

2-3 cloves garlic, minced                                 

1/4 cup chopped fresh basil              

1/2 cup shredded Cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup mayonnaise     

Note:  This is a very flexible recipe.  Feel free to use whatever kind of cheese or cheeses you have available.  I used 4 ounces of just one kind--not sure what it was.  This recipe is really all about the tomatoes.

Preheat oven to 400 degrees F.  Prick bottom and sides with fork. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.  Reduce oven temperature to 350 degrees F. 

Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top cheese layer.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.     

Adapted from Allrecipes.com

                   

              
                            

          

Fish & Vegetable Chowder

We joined Sitka Salmon Shares http://sitkasalmonshares.com this year.  "We home deliver fish-loving Midwesterners high quality, responsibly-sourced seafood direct from small boat family fishermen in Southeast Alaska through our Community Supported Fishery."  In July we received Pacific Cod and Rockfish. 

This chowder was a good solution for an easy dish that combined some of our fish plus quite a few vegetables.

2 Tbsp. extra virgin olive oil or sunflower oil
2 medium carrots, thinly sliced
2 medium stalks celery, 1/4-inch pieces
1 medium onion, chopped medium
1/2 - 1 medium red bell pepper, diced
Salt and freshly ground black pepper to taste
2 Tbsp. flour
2 cups milk (fat free or 1%)
1 cup or 1 small bottle clam juice (water or broth can be substituted)
2 large unpeeled red potatoes, diced into 1/2-inch pieces
2 tsp. Old Bay Seasoning
1 cup half and half (fat free is OK)
1 cup frozen yellow corn
1 pound cod or tilapia fillets, skinless, cut into 1-inch pieces (I used cod)

In large pot heat oil over medium-high heat. Sauté carrots, celery, onion and red pepper for 5 to 6 minutes. Add salt and pepper to taste. Sprinkle flour over mixture and sauté for additional minute. Stir in milk and clam juice and bring to a simmer. Add potatoes and Old Bay seasoning. Reduce heat and let simmer for 14 to 15 minutes or until potatoes and carrots are tender. Stir occasionally to be sure the milk doesn't burn. Add half and half and gently stir in corn and fish. Continue to simmer until fish is opaque and cooked through, about 4 to 5 minutes. Sprinkle chopped parsley over soup if desired.

Adapted from AICR Health e-Recipes

Green Beans with Freekeh and Tahini

This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. 

Arthur is not a huge fan of green beans which I don't get.  What's not to like about green beans.  He loved this dish and requested it twice.

1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.)  If you are unable to find it, you could probably substitute bulgur
1-1/2# haricots verts or fairly young tender green beans, trim stem end and cut in 1/2 if they are large
1 cup chervil leaves (I substituted parsley and a bit of tarragon since I didn't have chervil available)
1/2 cup coarsely chopped walnuts (optional)
1/2 teaspoon Aleppo chili flakes (I purchased mine at Penzey's)  It is from Syria and was difficult to get for awhile, but I see it is now available at Amazon and also at Penzey's.  Their pepper is now from Turkey.  This is worth purchasing because it is spicy without being overly so.
Sea salt to taste

Sauce
1/3 cup tahini paste
3 tablespoons olive oil (I substituted sunflower oil which is produced locally)
2 tablespoons fresh lemon juice
1 tablespoon fresh chopped mint or 1-1/2 teaspoon dry mint
1 large clove of garlic, crushed
1 teaspoon honey or maple syrup
1/2 teaspoon sea salt

Combine the ingredients for the sauce either in a bowl and whisk or use your food processor if the tahini is very stiff.

Cook the freekeh in 1 cup of salted water for about 15 to 20 minutes until most of the water is absorbed.  Drain in necessary and set aside to cool in a large bowl.

Cook the trimmed green beans in boiling salted water until they are done to your taste.  The original recipe said to cook them for 4 minutes.  Mine took about 10 minutes since they were not haricots verts and I do not like my green beans crunchy.  Drain and pat dry.  Add them to the bowl of cooked freekeh.  Pour the sauce over the mixture and combine gently so that the beans are completely coated with the sauce.  Add the parsley or chervil, walnuts and pepper flakes.  Taste to see if more salt is needed.  This dish can be served warm or at room temperature.