It's a fitting lunchtime meal for today, maybe because eight million people are tuned to the games in London, with a few pondering about how nice it would be to nip out for a quick pint and a ploughman's lunch at the corner pub. Or perhaps it's because it's August and the relentless heat of southern summer has us all wanting raw veggies and simple food. Whatever the reason, it is delightfully appetizing to stare at a plate of crisp, farm-fresh organic yellow zucchini, purple peppers, banana peppers and cherry tomatoes. Add some good cheese, homemade pickle (or Branston if you are British) and a good crusty bread like the Niedlov's brochen, and you are in for a fantastic lunch!
Fresh Salsa Omelet
Summer vegetables are often so delicious raw or simply prepared, it does not take much to create something delicious. Omelets, made with really good pasture-raised hen eggs, are fantastic for breakfast, lunch or dinner. This one highlights the best of summer vegetables with the flavors of one of the world's favorite foods. You can combine the same ingredients to make a nice pico de gallo or salsa for other meals.
Ingredients: 1-2 farm fresh eggs per omelet, whisked Canola or red pepper oil Sweet bell pepper Banana pepper or Jalapeno Tomato Onion Garlic Pinch of whole cumin seed Dash of paprika or cayenne pepper Salt Freshly squeezed lime juice Chopped cilantro Avocado slices (optional)
Method: Dice peppers, onion, garlic and tomato evenly into tiny pieces. Stir in the cumin seed and paprika or cayenne pepper. Coat the bottom of your omelet pan with some oil and heat on medium heat. When the pan is hot, add 1/2 cup of the vegetables to the pan and let sear for about 30 seconds. Sprinkle a pinch of salt over the vegetables and stir. Continue to cook until they soften a bit. Squeeze a little lime juice over the vegetables and try to spread them into an even layer across the bottom of the pan. Slowly pour the whisked egg over the vegetables, trying to cover them entirely if possible. You can give the pan a little jostle or two to help the egg spread between the vegetables. Sprinkle some chopped cilantro over the top and let cook until the egg is set. Season to taste. Slide out of the pan and serve over a bed of fresh spinach or greens and top with avocado slices.
BBLT (Bacon Basil and Local Tomato)
The basil aioli and tomato flavor combination is so good, it would be a shame to let it fade into the archives with the tomato pie recipe. As I took a wander down Main Street today it wasn't difficult to come to a BLT conclusion for how to pair them together again. These organic homegrown tomatoes are mouth-watering. (I should apologize now to the people who are reading this post from another city or country. You will have to come visit to taste for yourself, but we have a bit of a home-team advantage with this one.) I started with the best tomatoes, then paired with fresh bread from an amazing artisan bakery and bacon from a producer of local, farm-to-table cured meats, who happen to reside side-by-side on our little Main Street. I keep waiting for the candlestick maker to move next door, but in the meantime I'll be satisfied with the tastiest fresh bread and tempting hand-crafted local bacon. On Wednesday's the Main Street Farmer's Market is busy with farmer's and local food producers from around the region selling their goods. So with a walk down Main Street shorter than the length of a department store parking lot, you can buy locally made bread, bacon, and all the fresh, homegrown tomatoes and basil you can eat. Local is the buzz-word among foodies, and for good cause. But here's the cherry on top: This sandwich is AMAZING. I scored a rare pumpernickle loaf at Niedlov's Bakery for my sandwich, but you can use whichever is your favorite. As for the bacon, there is nothing quite like this thick sliced hand-crafted goodness from Link 41.
Ingredients:
One loaf of your favorite Niedlov's bread
1 lb Link 41 bacon
One Signal Mountain Farm Tomato
Fresh basil leaves 2 Tbs Basil-Garlic Aioli per sandwich Salt & Pepper
Cook bacon, slice tomato and bread to desired thickness, and layer on bread with torn basil leaves and a generous dollop of Basil-Garlic Aioli on both slices of bread. Invite a friend over for lunch, or you might be tempted to eat it all by yourself.
Tomato Pie with Basil-Garlic Aioli
For this recipe, you may want to prepare these ingredients in advance: One recipe for Basil-Garlic Aioli One recipe for Classic Pie Crust
Ingredients: 3 beefsteak tomatoes 1 large yellow or vidalia onion 2-3 Tbs oil 2 cups of hard aged cheese like aged gouda, gruyere, or dubliner 1/2 tsp paprika 1 cup of basil-garlic aioli Salt and pepper
Method: Preheat the oven to 350 degrees. Place the prepared pie crust in the oven "blind" or without the fillings. Bake for 10 minutes or until the surface begins to ripple and look puffy. Remove from the oven and let cool.
Slice the tomatoes and put on a plate between layers of paper towel. Press and squeeze to help draw out the moisture. Set aside and let continue to drain for up to one hour. Slice the onion into thin wedges and saute in a pan with the oil and a little salt. Cook until the onions begin to soften and have browned a little.
Place the onions on the bottom of the cooked pie crust, followed by layers of sliced tomato. Sprinkle salt and black pepper onto the tomatoes. Mix together the basil-garlic aioli, cheese, and paprika, then spread the mixture over the top of the tomatoes. Bake at 350 degrees for 45-55 minutes. Remove from the oven and let rest for 10 minutes before serving. Can be served warm or cold.
Basil-Garlic Aioli
Ingredients: 1 local farm-fresh egg 3 cloves of garlic 1 cup light olive or canola oil Zest and juice from one lemon 20-40 basil leaves, sliced thinly Sea salt and pepper to taste
Method: Put egg, garlic, lemon, salt and pepper in a blender. Blend until smooth. Continue blending on medium-low speed and very slowly add the oil. The mixture should emulsify and become fluffy like mayonnaise, but you can use it when it's still creamy and runs a little. The texture is really a matter of preference. Transfer the aioli to a bowl. Stir in the sliced basil leaves. Add more lemon juice and seasonings if necessary.