Burst Tomatoes and Cashew Ricotta Tartine
Note: From “Dishing up the Dirt,” by Andrea Bemis.
For cashew ricotta:
• 1 c. raw cashews, soaked in warm water for 30 minutes
• 2 tbsp. freshly squeezed lemon juice
• 2 tbsp. nutritional yeast
• 1 clove garlic, minced
• 1/2 tsp. fine sea salt
• 2 pints (4 c.) cherry tomatoes
• Olive oil
• A few sprigs fresh thyme
• Fine sea salt and freshly ground black pepper
• 1 loaf rustic-style bread, sliced in half lengthwise and then sliced into 3-in.-long sections
To prepare cashew ricotta: Drain cashews and run them under cold water. Place cashews in a food processor fitted with a metal blade, along with 1/4 cup water, lemon juice, yeast, garlic and sea salt. Process, scraping down sides of bowl as necessary, until mixture is thick and creamy, with a consistency reminiscent of full-fat ricotta cheese. Taste and adjust seasonings as needed. (Ricotta can be refrigerated in an airtight container for up to 5 days).
To prepare tartine: Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Toss cherry tomatoes with 2 tablespoons olive oil and thyme sprigs. Spread on a baking sheet and roast until tomatoes are blistered and starting to burst, about 20 to 25 minutes. Remove from oven.
Increase oven temperature to broil. Brush each bread slice with a little olive oil and broil until they are golden, about 2 minutes.
Just before serving, spread a generous amount of ricotta on each slice of toasted bread, then top with roasted cherry tomatoes. Drizzle the tartines with additional olive oil and sprinkle with salt and pepper.
Nutrition information per serving:
Calories 560 Fat 35 g Sodium 620 mg
Carbohydrates 44 g Saturated fat 9 g Total sugars 9 mg
Protein 24 g Cholesterol 30 mg Dietary fiber 7 g
Exchanges per serving: 1 ½ starch, 1 ½ carb, 3 high-fat protein, 2 fat.
Sweet-Tart Sun Gold Tomato Soup
Note: From “In My Kitchen,” by Deborah Madison.
• 2 pints (4 c.) Sun Gold tomatoes
• 2 shallots, finely diced and divided
• Sea salt and freshly ground black pepper
• 2 to 3 tbsp. Champagne vinegar or chardonnay vinegar
• 1 firm avocado, diced into small pieces
• 2 tbsp. olive oil
• 1 tbsp. slivered basil, marjoram and cilantro leaves
Pluck and discard the stems from the tomatoes, then rinse them. Put tomatoes in a heavy saucepan (with a tightfitting lid) with half of the shallots, 1/2 teaspoon salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Once you hear the tomatoes popping, take a peek to make sure there’s sufficient moisture in the pan so the tomatoes don’t scorch. If skins are slow to pop and give up tomato juice, add a few extra tablespoons water as a precaution. Once tomatoes release their juices, reduce heat to low and gently cook for 25 additional minutes.
Run tomatoes through a food mill. You’ll have about 2 cups of thick purée. Chill well, then taste for salt.
Just before serving, combine the remaining shallots in a small bowl with the vinegar, avocado, olive oil and herbs. Season with a pinch or two of salt and some pepper. Spoon soup into small cups or bowl, divide the shallot-avocado mixture among them, and serve.
Nutrition information per serving:
Calories 150 Fat 12 g Sodium 310 mg
Carbohydrates 11 g Saturated fat 2 g Total sugars 5 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 4 g
Exchanges per serving: 2 vegetable, 2 ½ fat.
Tomato, Cheddar and Bacon Pie
Serves 6 to 8.
Note: This recipe must be prepared in advance. “Choose a variety of colors and sizes of tomatoes to add some wow,” writes Rebecca Lang in “The Southern Vegetable Book.”
• 2 1/4 c. self-rising soft-wheat flour, plus extra for rolling dough
• 1 c. (2 sticks) cold butter, cut into small pieces
• 8 cooked bacon slices, chopped
• 3/4 c. sour cream
• 2 3/4 lb. assorted tomatoes, divided
• 2 tsp. kosher salt, divided
• 1 1/2 c. (6 oz.) freshly shredded extra-sharp Cheddar cheese
• 1/2 c. freshly shredded Parmigiano-Reggiano cheese
• 1/2 c. mayonnaise
• 1 egg, lightly beaten
• 2 tbsp. freshly chopped dill
• 1 tbsp. freshly chopped chives
• 1 tbsp. freshly chopped flat-leaf parsley
• 1 tbsp. apple cider vinegar
• 1 green onion, thinly sliced
• 2 tsp. sugar
• 1/4 tsp. freshly ground black pepper
• 1 1/2 tbsp. plain yellow cornmeal
• Fresh basil for garnish
In a bowl of an electric stand mixer on medium speed (or using a pastry cutter), combine flour and butter and mix until mixture resembles small peas. Refrigerate for 10 minutes. Add bacon and mix at low speed until just combined. Add sour cream, 1/4 cup at a time, mixing just until blended after each addition.
On a heavily floured work surface, sprinkle dough lightly with flour and knead 3 to 4 times, adding more flour as needed. Using a floured rolling pin, roll dough into a 13-inch round. Gently transfer dough to a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Refrigerate 30 minutes.
Meanwhile, cut 2 pounds of tomatoes into 1/4-inch thick slices, and remove seeds. Places tomatoes in a single layer on paper towels and sprinkle with 1 teaspoon salt. Let stand 30 minutes.
Preheat oven to 425 degrees. In a medium bowl, stir together Cheddar cheese, Parmigiano-Reggiano cheese, mayonnaise, egg, dill, chives, parsley, vinegar, green onion, sugar, black pepper and remaining 1 teaspoon salt, mixing until combined.
Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust. Layer with half of tomato slices in slightly overlapped rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 pound tomatoes into 1/4-inch thick slices and arrange the freshly cut slices on top of pie.
Bake for 40 to 45 minutes, shielding edges with aluminum foil during last 20 minutes to prevent excessive browning. Remove from oven, transfer tart pan to a wire rack and cool 1 to 2 hours before serving. Garnish with fresh basil.
Nutrition information per each of 8 servings:
Calories 655 Fat 51 g Sodium 1,560 mg
Carbohydrates 34 g Saturated fat 25 g Total sugars 5 mg
Protein 17 g Cholesterol 135 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 2 starch, 1 ½ high-fat meat, 7 ½ fat,
Serves 4 to 6.
Note: From “Impatient Foodie,” by Elettra Wiedemann.
• 1/2 c. extra-virgin olive oil
• 6 tbsp. red wine vinegar
• 1 tbsp. sea salt
• 2 tbsp. freshly chopped oregano
• 2 tbsp. freshly chopped flat-leaf parsley
• 1 tbsp. freshly chopped dill
• 1/2 loaf crusty Italian bread, cut into cubes or torn into bite-size pieces
• 2 c. mixed cherry tomatoes
• 6 vine tomatoes, each cut into 4 wedges
• 3 large heirloom tomatoes, sliced thickly
• 1 small red onion, thinly sliced
• 4 peaches, pitted and sliced
• 1/2 c. Castelvetrano olives, pitted and sliced
To prepare vinaigrette: In a small bowl, whisk together the olive oil, vinegar, salt, oregano, parsley and dill.
To prepare the panzanella: Place the bread cubes, tomatoes, onion, peaches and olives on a large platter. Drizzle with vinaigrette and serve.
Nutrition information per each of 6 servings:
Calories 380 Fat 22 g Sodium 1,580 mg
Carbohydrates 41 g Saturated fat 3 g Total sugar 17 mg
Protein 7 g Cholesterol 0 mg Dietary fiber 7 g
Diabetic exchanges per serving: 3 vegetable, ½ fruit, 1 starch, 4 fat.