Farm stands and grocery stores are bursting with produce right now, so do your duty as a good eater and take advantage of it all. Bloggers Todd Porter and Diane Cu, authors of the new cookbook Bountiful, have endless ideas for easy, garden-fresh recipes.
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1
Baked eggs in tomatoes
Prep time: 10 minutes
Cooking time: 30 minutes
4 medium tomatoes, tops removed, cores cut out
Olive oil, for brushing
¼ cup fresh flat-leaf parsley, chopped
¼ cup freshly grated Parmesan cheese
Kosher or sea salt and fresh cracked black pepper
4 eggs, medium or large, at room temperature
Note: If the cored tomatoes are watery, place them upside down on a paper towel to drain.
1. Heat oven to 350°F. Line a sheet pan with parchment paper. Using crumpled foil, make 4 small rings as "seats" for tomatoes and place rings on prepared sheet pan.
2. Brush the top edges and outsides of tomatoes with olive oil. (If tomatoes are large and/or thick-skinned, pre-bake them for 5 minutes.)
3. Sprinkle the insides of the tomatoes with half the parsley and cheese, and season with salt and pepper. Crack one egg into each tomato. Sprinkle the remaining parsley and cheese over the tops, and season with more salt and pepper. Place tomatoes on foil "seats" on sheet pan.
4. Bake tomatoes 25 to 35 minutes, or until eggs are cooked to desired consistency.
Makes 4 servings. Each serving: 159 cal, 10 g fat, 9 g protein, 8 g carb.
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2
Seared ginger carrots
Prep time: 15 minutes
Cooking time: 5 minutes
1 Tbsp grapeseed oil
1 Tbsp unsalted butter
¾ lb carrots, sliced ¼ inch thick on the diagonal
¼ lb shallots, peeled, sliced into rings
1 Tbsp crushed or minced garlic (from about 3 cloves)
1 inch fresh ginger root, peeled, grated or finely diced
1 tsp fresh thyme leaves, chopped
2 tsp sugar
1 tsp kosher or sea salt
¾ tsp fresh lemon juice
1. Heat a sauté pan over high heat. Add oil and butter, then quickly add carrots. Cook 2 minutes, stirring several times.
2. Add shallots, garlic, ginger, thyme, sugar, and salt. Cook 2 more minutes, or until shallots are soft and carrots are just tender.
3. Stir in lemon juice, remove from heat, and serve.
Makes 4 side servings. Each serving: 118 cal, 6 g fat, 2 g protein, 15 g carb.
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3
Braised pork shoulder with arugula
Prep time: 10 minutes
Cooking time: 2 hours
3 lb pork shoulder, cut into ¾-inch cubes
3 inch piece fresh ginger root, peeled, cut into thin coins
10 cloves garlic
¾ cup dry Marsala wine
¾ cup sake
¾ cup soy sauce
⅓ cup sugar
1 (15-oz) container baby arugula
1. Place pork cubes in a large pot and add water to cover pork by at least 1 inch. Bring to a boil; continue to boil vigorously, 10 minutes. Strain and rinse pork. Set aside.
2. In a large clean pot, add pork, ginger, garlic, 2 cups water, Marsala, sake, soy sauce, and sugar. Bring to a simmer over medium heat, then reduce heat to low. Simmer, covered but with lid slightly ajar, stirring occasionally and skimming any foam off the top if needed, 1½ hours or until pork is tender.
3. Serve pork warm, topped with arugula. Spoon a bit of braising liquid over the top as a dressing.
Makes 4 servings with leftovers. Each serving: 414 calories, 14 g fat, 47 g protein, 26 g carb.
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4
Spicy roasted cauliflower
Prep time: 10 minutes
Cooking time: 20 minutes
⅓ cup olive oil
1 tsp sesame oil
1 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp sriracha, or to taste (can be found in the international aisle of most grocery stores)
1 medium head cauliflower (1¾ lb), cut into 1-inch florets
1 Tbsp minced cilantro, for garnish
1. Heat oven to 400°F. Line a sheet pan with parchment paper.
2. In a large bowl, combine oils, soy sauce, vinegar, and sriracha. Whisk well. Gently add cauliflower to bowl and coat with marinade.
3. Arrange cauliflower on sheet pan and roast 10 minutes. Turn cauliflower over and roast another 10 minutes, or until tender.
4. Garnish with cilantro and serve.
Makes 4 side servings. Each serving: 239 cal, 19 g fat, 3 g protein, 8 g carb.
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5
Roasted cherry tomato and goat cheese dip
Prep time: 10 minutes
Cooking time: 40 minutes
3 Tbsp olive oil
¾ lb cherry tomatoes
1 cup whole-milk ricotta, drained
1 medium clove garlic, minced
¼ cup fresh flat-leaf parsley, minced
¼ tsp salt
Zest of 1 lemon (about 2 tsp)
¾ tsp fresh lemon juice
1 (8-oz) log goat cheese, pinched into large chunks
Bread or crackers, for serving
1. Heat oven to 350°F. Lightly oil a 5- to 6-inch square or round baking dish.
2. In a small bowl, combine 1 Tbsp of the oil with tomatoes. Set aside.
3. In a medium bowl, mix together ricotta, garlic, remaining 2 Tbsp oil, parsley, salt, zest, and lemon juice.
4. Fold goat cheese into ricotta mixture.
5. In prepared dish, layer half of the cheese mixture, then add half of the tomatoes. Layer on remaining cheese mixture, then top with remaining tomatoes. Gently press top layer of tomatoes into cheese mixture.
6. Bake, uncovered, until cheese is melted and tomatoes are evenly roasted, 25 to 40 minutes. (Cooking time will depend on the thickness of the tomato skins and the depth of the baking dish.) Serve warm with bread or crackers.
Makes 4 servings. Each serving: 372 cal, 33 g fat, 18 g protein, 7 g carb.
