Pepper and Potato Stew

Pepper and Potato Stew

Adapted from The Cooking Channel 

• 3 tablespoons olive oil
• 1 small red onion, chopped fine
• 5 cloves garlic, cut into 3 pieces
• 2-3 sweet peppers seeded and sliced
• 1 cup of tomatoes (any kind!), blended smooth
• 1 pound potatoes, scrubbed well and cut into 1/2-inch cubes
• 1 cup vegetable broth (recommended: organic vegetable broth)
• 1 generous handful fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
2. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
3. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.

Provencal Tomato Potato Gratin

Provencal Tomato Potato Gratin

Adapted from Gourmet

•  10 tablespoons extra-virgin olive oil
• 2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
• About 13/4 teaspoons salt
• 1 teaspoon black pepper
• 2 lb medium red potatoes, scrubbed well
• 1 garlic clove
• 1/2 cup plain fine dry bread crumbs
• 1/4 cup finely chopped fresh basil
• 1 1/2 teaspoons chopped fresh thyme
• Special equipment: a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)

1. Put oven rack in middle position and preheat oven to 425°F.
2. Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
3. While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
4. Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
5. While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
6. Preheat broiler.
7. Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

cooks’ note: Gratin can be assembled (but not broiled) 1 hour ahead and kept at room temperature.

Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

Adapted from All Recipes

•  2 pounds red potatoes, chopped
• 1 1/2 cups chopped fresh tomatoes
• 3/4 cup fresh basil, chopped
• 3 cloves garlic, pressed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh rosemary

1.  Preheat oven to 400 degrees F (200 degrees C).
2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Fresh Salsa

Fresh Salsa

Adapted from All Recipes

• 3 cups chopped tomatoes
• 1/2 cup chopped green bell pepper
• 1 cup onion, diced
• 1/4 cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Tomato, Cucumber and Basil Salad

Tomato, Cucumber and Basil Salad

Adapted from Peta

• 1½ cups chopped English cucumber (about 2)
• 1½ cups grape tomatoes, halved
• ½ cup chopped red onion
• 1/4 cup red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

1. Combine first 3 ingredients in a bowl; toss gently.
2. In a small bowl, combine vinegar and next 4 ingredients. Drizzle over salad, and add basil; toss to coat.
3. Let stand 5 to 10 minutes before serving.