Looking for fresh new ideas
on how to cook up those premium veggies? Below are a few ideas submitted by our friends and family...
Salsa Recipe
submitted by Jeff Daniels
1 1/2 container of JJ cherry tomatoes
1 cup of fresh cilantro leaves (no stems)
1 chopped garlic clove
1 small onion
1/2 green pepper
1 jalapeno pepper (slice down the middle and scrape out the seeds)
Note: I also replace the last three ingredients with one can of DiFratelli Mexican blend chopped tomatoes
Add all to a food processor or blender and chop into small chunky pieces (do not blend into soup), pour into a bowl and dig in with your favorite corn chips. I found that JJ Produce cherry tomatoes blend quickly and give the best flavor!
Zucchini Frittata
submitted by CHEF TONY MEROLA™
2 tbsp. Unsalted butter
1 tbsp. Olive oil
1 small Red Onion, diced
1 clove Chopped Garlic
½ Lb. Zucchini trimmed and diced
1 medium tomato peeled seeded and diced
3 tbsp. Fresh Parsley
4 Large eggs
Salt and freshly ground black pepper to taste
Heat the butter and oil in a nonstick skillet. Add zucchini, tomatoes, red onion, garlic and parsley and salt and pepper to taste. Cook over low heat until zucchini is tender, about 8 minutes. Break the eggs into a bowl and beat then lightly; season with salt and pepper. Pour over the zucchini mixture, stirring with a wooded spoon to mix. Turn the heat to very low and cook until the eggs have set. Slide out the pan and serve.
Serves 2
Eggplant Manicotti
submitted by CHEF TONY MEROLATM
2 Medium eggplants peeled
18 oz. Ricotta cheese
3 tablespoons chopped fresh basil
2 tablespoons olive oil
2 cups tomato sauce
½ cup heavy cream or half and half
Salt and freshly ground pepper to taste
1 tablespoon fresh parsley for garnish
Preheat oven to 400° degrees F.
Peel eggplant and slice into 12 pieces. ¼ inch thick. Slice from top to bottom.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to drain. In a large bowl mix ricotta cheese and fresh basil and salt and pepper to taste. Roll 1 ½ ounce of ricotta mixture in each slice of eggplant. Coat the bottom of a casserole dish with tomato sauce and neatly place manicotti in rows top with remaining tomato sauce. Bake in oven at 400° for 20 minutes. Garnish with Parsley. Serves 6
Sauce: In a saucepan heat tomato sauce over medium heat add heavy cream and simmer 3 to 5 minutes. Pour over manicotti and serve.
<--- back