RECIPES - Tomato Day 2003

Sorrel Ginger Pesto
Uncooked sorrel retains its stunning emerald green color in this pesto, but when heated it turns olive drab.  Sorrel Pesto’s decisive sour lemon tang perks up soups such as black bean, lentil, and squash.  It also complements baked salmon, halibut, and orange roughy.

1 ½ cups packed fresh sorrel leaves
½ cup packed fresh flat leaf (Italian) parsley sprigs
2 tbsp walnuts
1 large garlic clove, peeled and smashed
¼ inch thick slice peeled fresh ginger
3 tbsp extra virgin olive oil
2 tbsp freshly grated Parmesan cheese

In a blender or food processor, place the sorrel, parsley, walnuts, garlic, and ginger. Whirl until finely blended.  Transfer to a small bowl, cover and chill.  Makes about ¾ cup.

Mediterranean Pesto
A delicious pesto you can make fresh out of your garden all winter long with some of my top ten plants!

2 large garlic cloves
2 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
1 tbsp fresh winter savory leaves
1 tbsp fresh oregano leaves
1 cup fresh parsley leaves
1/3 cup ground Parmesan cheese
1/2 cup walnuts
1/3 cup plus 1 tbsp olive oil salt to taste 

Combine all ingredients except olive oil in blender or food processor.  Process to mix.  With the motor running, slowly add olive oil.  Season to taste with salt and process to desired consistency.  Yields 3/4 cup.

Citrus-Mint Iced Tea
This refreshing and delicious beverage is a cross between traditional iced tea and a fruit punch.

1 quart brewed Darjeeling tea, cold
1 cup freshly squeezed orange juice
½ cup pineapple juice
Juice of 1 lemon
¼ cup sugar, or more to taste
¼ cup spearmint, lightly crushed
6 mint sprigs for garnish (optional)

Combine all of the ingredients in a large pitcher and stir until the sugar dissolves.  Cover the top of the pitcher with plastic wrap and refrigerate for at least 2 hours.  Just before serving, stir well.  Serve in tall glasses over ice.  Garnish, if you wish, with mint sprigs.

Ajo
Ajo means ‘garlic’ in Spanish, and you can’t miss the flavor of it in this spread. This is a recipe Rose’s grandmother brought from Spain, and the original doesn’t include any herbs except garlic. Dress it up with some oregano and thyme and a little lime juice, or enjoy it as is. A wonderful substitute for mayonnaise or sour cream.

1/2 cup almonds (about 45) blanched
9 garlic cloves
1 cup olive oil
5-6 slices dry stale bread, without crust (french bread is best)
2 tbsp vinegar
1/2 peeled tomato
1 egg

Put blanched almonds and garlic into the food processor and grind well. In a bowl mix a little water with vinegar. Place slices of bread one at a time into liquid, squeeze out liquids well. Discard liquids. Alternate adding bread and oil to the almond mixture in the processor and mix well Add tomato and egg and mix well. Keep refrigerated.

Nancy’s Mint Cookies (from The Herb Companion, Oct/Nov 1995)

1 cup butter (or 1/2 cup butter and 1/2 cup shortening)
1/2 cup sugar
1/4 tsp salt
1 tsp peppermint extract
2 tbsp crushed dried mint leaves
2 cups flour sugar

Cream butter and sugar. Add salt, extract, mint leaves, and flour. Mix well. Chill dough for 1 hr, or until firm enough to handle. Preheat oven to 350 degrees. Form dough into 1 inch balls and roll in sugar. Press each ball with your thumb. Place on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks. Add chocolate chips or nuts for variety.