Recipes of the Week–August 20, 2012

Almond Roasted Heirloom Tomatoes
http://www.familyfreshcooking.com/2012/08/10/almond-roasted-heirloom-tomatoes-recipe/
    
    4 Heirloom Tomatoes, slice into 1/4 inch rounds
    1/2 cup blanched Almond Meal
    pinch of Garlic Salt
    a few pinches dried Herbs: parsley, basil, thyme,    
         rosemary (your choice)
    Cracked Black Pepper
    Smoked Paprika
    Olive Oil spray
    Fresh Herbs for garnish
 
Preheat oven to 375 degrees F with the rack in the middle. In a bowl whisk together the almond meal with garlic salt, dried herbs, pepper smoked paprika. Dip both sides of the tomato slices in the flour mixture. Place tomatoes on a lined cookie sheet in a single layer. Spray with some olive oil. Bake about 30 minutes or until slightly browned and crispy. You can flip 1/2 way through cooking time if desired. Spray again with the oil if you do this.

Tomato, Squash and Eggplant Tian
http://www.nytimes.com/2012/08/16/health/nutrition/tomato-squash-and-eggplant-tian-recipes-for-health.html

2 pounds ripe, firm tomatoes, round or Roma, sliced thin
1 red torpedo onion, sliced thin
1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin
1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)    Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs

1. Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
2. Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
3. Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
4. Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges. Yield: 6 servings.

Roasted Red New Potatoes with Sweet Paprika Butter and Parsley  
http://www.foodnetwork.com/recipes/rachael-ray/roasted-red-new-potatoes-with-sweet-paprika-butter-and-parsley-recipe/index.html  
    3 pounds small red new potatoes
    1 tablespoon extra-virgin olive oil
    1/2 stick butter
    2 teaspoons sweet paprika
    1/4 cup parsley leaves, chopped
    Salt and pepper
 
Preheat oven to 450 degrees F.
Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
 

Grilled Potatoes with Rosemary, Chives and Garlic  http://napoleongrills.com/recipes/grilled-potatoes/     
    6 cloves of garlic, minced
    2 tsp. fresh rosemary, chopped fine
    1 fresh chive, washed and sliced thin
    1 tbsp. plus 1 tsp. of olive oil
    4 medium potatoes, scrubbed clean
    salt and freshly ground black pepper to taste
In a small bowl, combine the garlic and herbs with 1 tsp. of olive oil. Set aside.
Cut off a small slice on the bottom of the potatoes so that they sit flat on the counter. Rest the potato between a couple of disposable chopsticks and slice the potatoes with a sharp knife every 1/8th of an inch. The chopsticks act as a stop so that you dont slice all the way through your potato, and I suggest again, disposable ones so that you dont ruin your favourite pair.
Rinse the potatoes well under cold water, even in between the slices.
Microwave the potatoes for 4 minutes, then carefully flip them over and microwave again for another 4 mintues. While the potatoes are microwaving, oil and then preheat the grill to 400°F, you will be using indirect cooking for this, so only light half of the burners. Carefully remove the potatoes from the microwave and brush with the remaining olive oil, season with salt and pepper to taste.
Place the potatoes on the cool side of the grill and grill bake for 15 minutes.
At the 15 minute mark, spread the oil and herb mixture over the potatoes, close the lid and continue to cook for another 15 to 20 minutes. You want the middles to be soft and the edges to be crunchy. Carefully remove them from the grill and serve warm. Great potato dish! You can even change it up easily with different herbs! Try making this with sweet potatoes instead! These potatoes go great with chicken and beef, but are good with pork and fish as well.