Recipes of the Week - August 24th

Smoky tomato garlic dip (posted by a blogger who visited our tomato tasting on Sunday http://cheznoonie.blogspot.com/2009/08/despite-blight-adventures-in-heirloom.html )

1 lb of tomatoes (2 or 3 medium size tomatoes), seeded, cored, and rough chopped

6 cloves of garlic

2 tomatillos, rough chopped

2 tbsp olive oil

8 oz cream cheese

2 oz goat cheese

1/4 - 1/2 tsp of chipotle pepper (Do this to your own taste. Note: you need to let the flavor bloom for at least 10 minutes before you really can gage the level of spiciness.)

salt and fresh pepper to taste

1 tbsp finely chopped herbs (I like parsley or cilantro)

Preheat oven to 425 degrees (roast setting). Combine tomatoes, garlic, tomatillos, and olive oil on a foil lined pan. Roast for 10 minutes. Remove from oven and cool.

Add ingredients from step one to a food processor and pulse 10 times.

Add goat cheese and cream cheese, and process until smooth.

Add chipotle pepper, salt, and freshly cracked pepper. Pulse twice.

Top with fresh herbs and serve.

Salsa De Tomatillo (http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=24616&servings=16 )

"It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!"

10 tomatillos, husked

1 small onion, chopped

3 cloves garlic, chopped 2 jalapeno peppers, chopped

1/4 cup chopped fresh cilantro

salt and pepper to taste

1. Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

2. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Eggplant-Cheddar Bake(http://www.eatingwell.com/recipes/eggplant_cheddar_bake.html )

1 large egg
1/2 cup plain dry breadcrumbs
12 1/4-inch-thick slices eggplant (about 1/2 medium eggplant)
6 teaspoons extra-virgin olive oil, divided
1 8-ounce can reduced-sodium tomato sauce
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh basil
1/3 cup shredded reduced-fat Cheddar cheese, divided

1. Preheat oven to 450°F. Coat an 8-inch-square glass baking dish with cooking spray.
2. Whisk egg in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices in the egg and then dredge in the breadcrumbs to coat thoroughly; transfer to a plate.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant slices and cook until browned on the first side, about 2 minutes. Turn the slices, add 1 teaspoon oil and reduce heat to medium; cook until browned on the second side, about 2 minutes. Transfer the cooked eggplant to the prepared baking dish. Repeat with the remaining oil and eggplant; transfer the cooked slices back to the plate.
4. Wipe out the pan; add tomato sauce and salt, and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and stir in basil. Pour half the sauce over the eggplant in the baking dish. Sprinkle with half the cheese. Layer on the remaining eggplant. Top with the remaining sauce.
5. Cover the baking dish with foil. Bake until bubbling, about 10 minutes. Remove the foil, sprinkle with the remaining cheese and continue baking until the cheese is melted, 3 to 5 minutes.