The Rural Voice, 2003-03, Page 41cut side up in greased 9 -inch (22 cm)
pie plate. Remove toweling and divide
spinach equally among tomatoes,
making a hollow in centre. Bake in
400°F (200°C) oven for 10 minutes.
Place 1 poached egg into each hot
tomato shell; sprinkle remaining
parmesan evenly over tomatoes and
tops. Bake for 5 minutes or until just
golden on top. Serve with baked tops
on the side.
GREENHOUSE TOMATOES
AND MUSHROOM POLENTA
LASAGNA
2 tbsp (25 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb (250 g) sliced mushrooms
1 (lkg/2.2 Ib) polenta
3 or 4 ripe greenhouse tomatoes,
thinly sliced
dried basil, salt and pepper
1 pkg (340 g) shredded Italian
cheese mixture (mozzarella,
provolone, parmesan, romano, fontina
and asiago) about 3 cups (750 mL)
In large skillet, heat oil over
medium-high heat. Cook onion, garlic
and mushrooms until softened, about
5 minutes. Unwrap and cut polenta
lengthwise into 8 slices. Arrange one
layer of slices on bottom of lightly
greased 12x8 -inch (3 L) baking dish,
cutting slices to make even layers.
Layer with half of the tomatoes.
Sprinkle with basil, salt and pepper to
taste. Sprinkle with half of the cheese
mixture. Spread mushroom mixture
over cheese.
Repeat layers of polenta, tomatoes,
seasonings and cheese. Cover with
foil, and bake in 375°F (190°C) oven
for 30 minutes. Remove foil and bake
another 10 minutes. Let stand 5
minutes before serving.
VEGETABLE TOSS ON PASTA
1 tbsp (15 mL) vegetable oil
1 onion, coarsely chopped
1 or 2 cloves garlic, minced
1 sweet green or red pepper,
coarsely chopped
2 cups (500 mL) small broccoli
florets
2 cups (500 mL) small cauliflower
florets
2 tbsp (25 mL) water
2 large tomatoes, seeded and diced
1 tsp (5 mL) each dried basil and
oregano
salt and pepper
12 oz (375 g) penne pasta (about 4
cups/1 L)
1/4 cup (50 mL) chopped fresh
parsley
3/4 cup (175 mL) grated parmesan
or romano cheese
In large skillet, heat oil over high
heat. Add onion and garlic; stir -fry
until softened, about 3 minutes. Add
pepper, cauliflower, broccoli and
water; cover and cook, stirring
occasionally until broccoli and
cauliflower are tender -crisp about 6
minutes. Add tomatoes, basil, oregano
and salt and pepper to taste, toss and
cook just until tomatoes are heated
through.
Meanwhile in large pot of boiling
salted water, cook pasta until tender,
6-8 minutes. Drain and place in Targe
warm serving bowl. Add vegetable
mixture and toss. Sprinkle with
parsley and cheese. Serve
immediately.
FRESH TOMATO -BASIL SAUCE
WITH LINGUINI
1/2 cup (125 mL) butter
3 greenhouse tomatoes, seeded and
chopped (approx. 3 cups/750 mL)
1 tsp (5 mL) granulated sugar
2 cloves garlic, minced
3 tbsp (50 mL) finely chopped
fresh basil
salt and freshly ground black
pepper
3/4 pkg (450 g) linguini
grated parmesan cheese
Seafood en Brochette (recipe
follows), optional
In large frying pan, melt 2 tbsp (25
mL) of the butter; cook tomatoes,
sugar, garlic and basil, stirring often,
over medium-high heat until
thickened, 15-20 minutes. Remove
from heat; stir in remaining butter
until melted. Add salt and pepper to
taste. Cover and keep warm.
Cook linguini according to
package directions; drain. Place hot
cooked linguini on platter; top with
sauce and sprinkle with parmesan
cheese. Serve with Seafood en
Brochette, if desired.
Seafood en Brochette:
Arrange 16 scallops in the curve of
16 large, peeled, deveined shrimp.
Thread seafood onto 4 skewers. In
small bowl, melt 3 tbsp (50 mL)
butter; stir in I tbsp (15 mL) finely
chopped fresh basil. Brush onto both
sides of seafood; broil 5 inches (12
cm) from heat 4-5 minutes per side or
until scallops are opaque and shrimp
is pink.
PENNE, TOMATO AND
CHICKEN PRONTO
2 cups (500 mL) penne pasta
3 tbsp (50 mL) olive oil
1 Ib (500 g) boneless, skinless
chicken breasts, cut into narrow strips
2 cloves garlic, minced
1/2 cup (125 mL) sherry, white
wine or chicken broth
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 ml) pepper
2 medium greenhouse tomatoes,
coarsely chopped
4 green onions, sliced
8 pitted black olives, sliced
1/4 cup (50 mL) grated parmesan
cheese
Cook pasta according to package
directions. Meanwhile heat oil in Targe
frypan. Saute chicken with garlic until
lightly browned. Add sherry, thyme,
oregano, salt and pepper; simmer for
3-4 minutes. Stir in tomatoes, onions
and olives; simmer for 2 minutes or
until chicken is no longer pink inside.
Drain pasta; add chicken mixture and
parmesan cheese; toss well to
combine.0
—Recipes courtesy Foodland Ontario
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MARCH 2003 37