Veggies Starring as....Themselves

Tomato Raisins

When James Peterson’s guide to vegetables was published, I quickly became intriqued by his recipe for Slow-baked Cherry Tomatoes with Herbs. The two-hour cooking time was especially interesting, as I’d primarily used my garden’s cherry tomato bounty raw in the past.  I planned to serve my first batch of these tomatoes as “tomato croutons” in a garden salad at a dinner party. When the tomatoes were finished roasting, all of the counter space was already occupied, so I simply turned off the oven and kept cooking, planning to pull them out after they’d cooled.

Soups & Stews Uncategorized Veggies Starring as....Themselves

Is It Liquid Sunshine or Yellow Gazpacho?

Our yellow teardop tomatoes have been very productive lately, so when we got yellow beans and yellow peppers in our produce delivery, I decided that it was time to make a yellow gazpacho.  I loosely followed this recipe, and our version included orange juice, cucumber, a little red onion, yellow pepper, yellow wax beans and the yellow tomatoes. A smoothie of yellow veggies!  I toppped it with a chiffonade of basil. The color was intense……like the color of the yolk in a fried egg, and the taste was just as vibrant. And really, really refreshing on a day that hovered around 100 degrees!

Soups & Stews Uncategorized

Peanut Soup with Rice and Scallions — Chopping Block Report

KC’s favorite soup is tomato, and she eats A LOT of peanut butter, so this recipe for Peanut Soup with Rice and Scallions seemed right up her alley! Sometimes, I think the beauty of the pureed soup is also its Achilles heel — the simple, smooth texture.  So, in order to avoid monotony from that texture, I generally serve smaller portions of pureed soups than of soups with more textural variety.  This recipes says that it makes 6 servings.  I halved the recipe, and I would say that I still got 6 servings from it.

It’s pretty foolproof.  You sautee the vegetables and aromatics.

Then, add stock and tomatoes, bring to a boil, and simmer for a while.  Then puree.  I use an immersion blender to puree hot liquids right in the pan, which makes life a lot simpler and less dangerous than using a blender!


Then after serving, sprinkle with sliced scallions. I omitted the tofu because the rest of our meal contained plenty of protein already.

When I tasted the soup, at first I thought, “Oh, this is just another tomato soup.”  Then, the peanut flavor snuck up and mingled with the tomato flavor in a way that was very surprising to my American palate.  Of course, if you were raised in Africa, this flavor combination will seem obvious to you!

I’ll definitely make this again!