Recipe of the Week - August 22nd

Shirona is used for pickling and stir-fry cooking in

Japan . This fast growing vegetable can be harvested at any stage. Plants adapt well to various climates, suitable for growing in greenhouse and open field almost all year round. Green leaves with white petioles are very tender and well flavored.

Tomatillos- often referred to as a husk tomato. They are a key ingredient when making salsas. Tomatillos have a very tart flavor, not at all like a tomato. Many people enjoy the flavor of the tomatillo alone, but most prefer making salsa or Bruschetta topping.

SUMMER SQUASH WITH PEPPERS, TOMATOES, AND CHEESEfrom recipelink.com

1 lb squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
1 small cippolini onion, peeled and sliced
1 clove of garlic, chopped
olive oil
basil, either dry or chopped fresh
5 or 6 slices of cheese (jack or cheddar)
2 smallish tomatoes or one large tomato, peeled and cut into wedges
salt and pepper

Put squash, bell pepper, onion, and garlic into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables.

When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

In a separate stick-free fry pan, put the tomatoes and cook at medium-high heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some.

After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

ESCALIVADA from recipelink.com
Roasted Peppers, Eggplant and Tomatoes

This is a very simple dish or salad, prepared in the broiler or barbecue. Throw green and red peppers and eggplants directly on fire. Roast the tomatoes in the grill. Turn the peppers and eggplant until blackened. Peel while still hot (or put into a plastic bag for a few minutes and then peel). Cut the peeled vegetables into long strips, arrange in a platter with the whole grilled tomatoes. Sprinkle liberally with excellent olive oil and season with salt and pepper. Garnish with chopped fresh basil.

PASTA RIBALLETAfrom recipelink.com Makes 6 servings
1 lb. zucchini, cut into 1-inch chunks
2 green peppers, cut into 1-inch chunks
1 eggplant, cut into 1-inch chunks
2 Tbsp. olive oil
3 cups mushrooms, quartered
2 medium onions, sliced
2 Tbsp. garlic, minced
2 tsp. basil
2 tsp. oregano
1/4 cup tomato paste
28 oz. plum tomatoes, crushed by hand, no juice
2 tsp. sugar
4 cups ziti/penne pasta
1 1/2 cups cheddar cheese, grated
1/3 cup reserved pasta cooking water
salt and pepper to taste

Heat oil and cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano. Cook until eggplant is softened. Stir in tomato paste, crushed tomatoes, sugar, salt and pepper.

Cook pasta al dente, reserve 1/3 cup of cooking water. Drain pasta well. Stir reserved water into vegetable mixture. Stir in pasta and half the cheese. Transfer to casserole dish, sprinkle with remaining cheese, cover with foil and bake at 350 F for 30 minutes or until bubbling. Uncover & broil until golden.