8 ⅛-inch slices of jalapeno
½ c Italian-style dried bread crumbs
½ c grated Pecorino Romano
2 garlic cloves, peeled and minced
2 T chopped fresh Italian parsley leaves
1 T chopped fresh mint leaves
Salt and freshly ground black pepper
⅓ c extra-virgin olive oil
28 large (2 ½-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom and arrange on the baking sheet, cavity side up. Drizzle oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
(From Giada De Laurentiis, foodnetwork.com)
3 pounds ripe plum tomatoes, cut in half lengthwise
¼ c plus 2 T good olive oil
1 T kosher salt
1 ½ tsp freshly ground black pepper
2 c chopped yellow onions (2 onions)
6 garlic cloves, minced
2 T unsalted butter
¼ tsp crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart water
Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
(From the Barefoot Contessa, foodnetwork.com)
Tempeh Club Sandwiches
3 cloves garlic sliced
5 slices fresh ginger (about ⅛ inch thick)
½ c water
1 T brown rice vinegar
1 T mirin
1 T soy sauce
1 (8oz) package tempeh (cut in half, then bisect each half in half)
1 T coconut oil
8 slices whole grain bread
Add any garish that you love! Try grated raw beets they are divine! Also try the Lentil Dijon Spread on these yummy sandwiches for a little extra protein kick!
Combine garlic, ginger, water, vinegar, mirin and soy in a glass container with that lid, add tempeh and refrigerate for at least 4 hours. Heat Oil in skillet to medium hot, brown the tempeh on each side for about a minute or so until warm throughout. Sever on bread with your favorite garnish.
Lentil Dijon Spread
2 T walnuts
1 c cooked lentils
4 mushrooms sliced
2 scallions, sliced
1 T whole grain mustard
1 tsp soy sauce
½ tsp pepper
Finely grind or chop walnuts -- place all ingredients into food processor and blend until smooth -- add water for desired consistency. This spread will last in the refrigerator for several days.
(From Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair)
(From Bon Appetit)