Summer Squash and Tomato Bake

A Dataw favorite using fresh produce from St. Helena's markets!

3-4 summer squash, peeled and sliced
1 large onion, sliced
2 tomatoes, thinly sliced
salt and pepper
grated Parmesan
buttered crumbs

Arrange vegetables in alternate layers of squash, onion, and tomato. Sprinkle Parmesan, salt, and pepper in each layer. End with layer of tomatoes. Cover with crumbs and more Parmesan. Bake uncovered at 350º F for 1 hour. Serves 4 to 6.

Bommy

Chicken Cacciatore

1 oz. dried mushrooms
4 tablespoon olive oil
4 chicken breast halves, cut into chunks
1 large onion, chopped
1/2 cup dry white wine
2 cloves garlic, minced
1 6-ounce can tomato paste
2 cups fresh tomatoes, peeled, seeded and chopped (substitute 1 28-can whole tomatoes, drained)
1/2 teaspoon allspice
freshly ground pepper
3 bay leaves
1/2 teaspoon thyme, crumbled
salt to taste

Put the mushrooms to soak for 1/2 hour in a bowl with just enough warm water to cover. Heat the oil in a large skillet and cook chicken until lightly browned on all sides. Add onion and sauté a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, tomato paste, and the tomatoes, the soaked mushrooms and their liquid (carefully strained), and the seasonings. Cover and cook slowly for 40 minutes or until done. Remove the bay leaves, taste, correct salt.

Garnish
grated rind of 1 lemon
1 clove garlic, minced
3 tablespoon minced parsley

Mix together and scatter over the top. Serve with pasta or rice.

Laura

Mediterranean Filled Sandwich

These are inspired by my friend, Cathy.

Pita bread
Hummus
Tzatziki (Cucumber Dip)
Field Greens
Grape or Cherry Tomatoes, sliced
Crumbled Feta

Fill the pita with the other ingredients the same way you would a taco.

Chicken & Rice Bake, with Black Beans & Tomatoes

I threw this together for dinner tonight from the contents of my pantry and freezer. Always have beans, tomatoes and rice on hand!!

1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne

Pre-heat oven to 350° F

Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.

Potatoes, Green Peppers, Onions and Tomato Medley

3 large potatoes, peeled and sliced thin
1 large green pepper, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 large fresh tomato, peeled and cut into cubes

In large electric skillet or frying pan add 1/3 cup of Crisco shortening. Warm oil and add all ingredients. Salt and pepper to taste. Cover and let fry until all ingredients are slightly brown. Stir with a spatula while turning ingredients over from the bottom. Eat while warm.

Patty

Shrimp with Basil & Tomatoes

1 lb shrimp, shelled
1 large garlic clove
3 tbsp olive oil
2 tbsp brandy
1 can diced tomatoes (15 oz)
1/3 cup fresh basil, chopped
1/3 cup fresh cilantro, chopped

Heat (medium) the oil in a large heavy skillet, sauté the garlic until golden, then add the shrimp and cook for one minute. Add the brandy and ignite. Add the tomatoes with salt and pepper to taste. Simmer until the shrimp are done, about one minute. Add the herbs and serve over rice. Serves 2.

GranDuddie

Southwestern Salad

2 12 oz. pkg. frozen shoe peg corn
1-2 medium tomatoes, chopped
¾ cup chopped cucumber
¼ cup chopped onion

Combine ingredients in a large bowl.

Sauce:
½ cup sour cream
4 Tbs mayonnaise
2 tsp. salt
½ tsp. pepper
2 Tbs vinegar
½ tsp. dried mustard
½ tsp. celery seed

Combine sauce ingredients, then pour over salad, mix. Let stand before serving.

GranDuddie

Baked Cauliflower with Tomatoes

1 medium cauliflower
2 tomatoes, cut in wedges
1 cup thin cream sauce
3/4 cup grated sharp cheese
Bread crumbs
1/4 cup Parmesan cheese, grated
Nutmeg (optional)

Steam the cauliflower until done. Heat the cream sauce with the grated sharp cheese until blended. Sauté the bread crumbs in butter until brown and crisp.

Put the cauliflower in a casserole. Place the tomato wedges in slits around the cauliflower. Sprinkle with nutmeg, then cover with the cream sauce. Sprinkle with the bread crumbs and the Parmesan cheese.

Bake in a 375° oven about 20 minutes or until brown & bubbly.

Bommy

Stuffed Tomatoes

6 medium tomatoes
1 pint fresh mushrooms, chopped 3 Tbsp butter dash pepper
½ cup sour cream
2 egg yolks, beaten
¼ cup fine dry bread crumbs
1 tsp. salt
Dash of thyme
3 Tbsp fine dry bread crumbs

Cut stem end from tomatoes; scoop out pulp. Turn shells upside-down to drain. Chop pulp finely; measure 1 cup; set aside.

Cook mushrooms in 2 Tbsp butter until tender. Combine sour cream & egg yolks, add to mushrooms. Add the tomato pulp, mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils.

Place tomato shells in 10x6 flat baking dish. Spoon mushroom mixture into the tomatoes. Combine 1 tablespoon melted butter and the 3 tablespoons of bread crumbs; sprinkle atop the tomatoes. Bake at 375° for 25 minutes.

These can be made ahead, then heated before serving.

GranDuddie

Sliced “Jersey” Tomato Salad

In the opinion of many, especially the author, the best tomatoes come from the truck farms of New Jersey. Get them there if you can, if not, well.......

6 large beefsteak “Jersey” tomatoes, thickly sliced
Salt and freshly ground black pepper
¼ cup finely chopped scallions
2 tablespoons chopped fresh basil leaves
¼ cup red wine vinegar
¾ cup extra virgin olive oil
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar

Arrange layers of the tomato slices in a serving dish, sprinkling each layer with salt and pepper to taste, scallions and basil. Combine the remaining ingredients by beating or shaking in a jar. Pour over the tomatoes and chill well. Makes 8 servings.

Aunt Carole