Wednesday, October 7, 2009
last of the ripe tomatoes
There are only 6 vine-ripened,tomatoes left~ so I've decided to make Orzo Pesto pasta salad with them - with some Swiss Chard thrown in for good measure. (I'm throwing Swiss Chard into everything these days - even smoothies).
This salad is inspired by Sooke Harbour House's salad that was brought to a recent Slow Food event. Their salad was topped with gorgeous heirloom variety tomatoes of all shapes and colours, fresh sprigs of oregano, thyme and basil - and it was amazing.
This is when those frozen cubes of basil pesto come in handy - I take them out about an hour or so before I need them, and stir them into the pasta while it is still hot. This combo of pasta with pesto, tomatoes and chard is wonderful - especially with a few shavings of Parmigiano Reggiano for the top.
Here is another recipe to use chard that I found today on the Moss Street Market site (in the recipes section! who knew?)http://www.mossstreetmarket.com/recipes.htm
TUNISIAN STYLE CHARD
2 lbs swiss chard, chopped roughly
5 large cloves garlic, pressed
1 tbsp. tomato paste
1 tsp. ground coriander
½ tsp. salt
¼ tsp. dried red chili flakes
2 tbsp. olive oil
1 cup minced onion
2-14 oz. cans garbanzo beans, with liquid
lemon wedges (optional)
Steam chard until tender.
In bowl, combine garlic, tomato paste, coriander, salt, and chili flakes.
Heat oil in a saucepan, and sauté onion.
Add the tomato paste mixture.
Add chard and garbanzo beans, with liquid.
Stir and cook until heated through, about 10 minutes.
Makes 8 servings.
I am going to make this tomorrow with my own fresh coriander seeds and Thai Dragon chilies.
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Looks tasty! never had Orzo before.
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