Tag Archives: tomato

Tomato sauce with Butter Beans

29 Aug

4005139596_4f5cf0964cWe are full of recipes featuring butter beans here at Butter Beans!

Here is a recipe that references the butter bean dip that we shared with you a few months ago, which uses the bean dip as a protein rich addition to a quick tomato sauce. The beans elevate this simple tomato sauce into a rich, and even cheesy (yet vegan) experience, just wait and see!

Makes 4 cups of sauce.

Ingredients:

For the bean puree:

  • 1 can of butter beans
  • 2 medium garlic cloves
  • 1/2 tablespoon of olive oil
  • sprinkle of salt and a grind of pepper
  • drop of water

For the tomato sauce:

  • 2 cups tomato puree (or 5-6 medium sized ripe tomatoes)
  • 2-3 medium sized garlic cloves
  • 1 carrot
  • 1/2 tablespoon olive oil

Directions:

Butter bean puree: remove garlic peels, drain and rinse beans, then add all ingredients into the food processor and blend until smooth. Set aside.

Quick tomato sauce: peel and mince the garlic, slice carrots into thin rounds, dice tomatoes (or just remove the green stem tops, and cut into 4). Over medium-low heat, add the olive oil, garlic and carrots, stirring from time to time until they become lightly caramelized. Add tomato puree or fresh tomatoes and let simmer for 30 minutes. If using fresh tomatoes make sure to mash them so they become more like a puree.

Pasta: While the sauce is simmering, bring a pot of water to a boil. Right before the water boils add some salt, then your pasta, stirring occasionally. When the pasta is al-dente (so that it’s still firm, but not raw, and not overcooked), strain and reserve some of the pasta water.

Finale: Once the sauce is ready, add your butter bean puree, and mix until well combined, then add the saved pasta water and mix it all up. Lastly, add the pasta to the sauce pan and mix until all the pasta is covered with sauce.

Top with basil chiffonade, pepper, and a touch of salt, then dig in!

Photo courtesy of pdstahl

summer abundance

8 Aug

Along with the abundance of sunshine, long days, summer storms, blinking fireflies and brilliant sunsets, summer is a bountiful time for growing and consuming fresh, nutrient-dense fruits and vegetables.

Take advantage of this time to stock up on ripe summer tomatoes, sharp and sweet onions, colorful cilantro, and fragrant basil, among many other delicious foods.

What to do with all of those tomatoes, onions, cilantro and basil? Chop yourself up some fresh pico de gallo or bruschetta, and bask in the glory of summer-time food.

Pico de gallo:

Ingredients:

  • 3 summer tomatoes
  • 1 red onion
  • 1 bunch of cilantro
  • squeeze of fresh lime or lemon juice
  • pinch of salt

Directions:

Rinse tomatoes and cilantro. Chop the tomatoes and red onion, then add to a mixing bowl. Pluck off the leaves of your cilantro, stack them and finely chop, or give them a good rough chop. Sprinkle the cilantro all over your chopped ingredients, then squeeze fresh lime or lemon juice into your bowl (depending on how citrus-y you like it). Sprinkle with a pinch of salt, toss and enjoy them with tacos, burgers, eggs, rice, tortilla chips etc…

Another option is a simple sauté of tomatoes, onions, chopped garlic and olive oil to use as a base for a tomato sauce, which also makes for a great addition to soups or to season beans.

Bruschetta:

Ingredients:

  • 3 summer tomatoes
  • 1 red onion
  • 1 bunch of basil
  • 3 cloves of garlic
  • 1/2 tablespoon of balsamic vinegar
  • 1 tablespoon of olive oil

Directions:

Rinse tomatoes and basil. Chop the tomatoes, red onion and finely chop the garlic, then add to a mixing bowl. Pluck off the leaves of your bunch of basil, stack them and finely chop for a chiffonade, or rip them into smaller pieces. Add the basil to your bowl, then pour the olive oil and balsamic vinegar over your chopped ingredients. Toss and enjoy them atop fresh crusty bread, add to pasta, pizza, salad, eggs, pita chips or just enjoy with a fork!

Flora’s seasonal recipe: Italian potato salad

23 Jul

557268_404383529620588_1275511543_nAn Italian recipe from my kitchen? Shocking right?!

This one is one of my favorites, especially during summer, when it’s hot out and cooking over a stove is just not as fun as it is when it’s 11 degrees outside and gets dark at 4pm! I keep reminding myself to enjoy every minute of these slow summer months, to take advantage of the long days, cool mornings, and magical evenings, even in the face of week-long heat waves.

As part of my summer celebration, I absolutely love making this salad. It brings back many memories of childhood, and tastes similar to panzanella, another fresh and fantastic Italian summer salad, with the addition of old bread, cucumbers, garlic and capers. Welcome to my world of summer!

Ingredients:

  • 2 medium potatoes
  • 1 small red onion
  • 2 medium tomatoes
  • 1 handful basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic or red wine vinegar
  • Pinch of salt + crack of pepper

Directions:

Boil potatoes (or take the easy way out and score, wrap in paper towel, and microwave). Once cooled, dice potatoes into cubes. Cut tomatoes into medium wedges, julienne your onion, chiffonade your basil. Place basil to the side. Add tomatoes and onions into a medium-large bowl. Then add olive oil, vinegar, salt and pepper. Let them mingle. Finally, add potatoes, and mix it all up. Finish with a gorgeous garnish of basil. Serve and smile…

our famous tomato soup

8 Jun

4423106049_dba2669827Many parents have been wondering how we make our tomato soup at lunch-time. It has always been one our most popular soups, and we are happy to share our recipe with you all. We serve it up with a popcorn garnish which our students have come to love. Try it at home and let us know how it turns out!

Ingredients:

  • 2 cans of crushed tomatoes
  • ~1 tomato can worth of water
  • 1 carrot
  • 1 celery stalk
  • 1 white or yellow onion
  • 2-3 cloves of garlic
  • salt to taste
  • spice sachet (1 cinnamon stick, 1 tablespoon oregano, ~10 whole peppercorns)
  • olive oil

Directions:

Dice onion, mince carrot and celery and finely chop garlic. Heat a pot with olive oil, add onion and sweat until translucent. Add tomatoes and a tomato can worth of water, bring to a simmer. Judge the consistency, you may have to add another half can or so. Make the sachet by folding spices in a square of cheesecloth and tie it off so it won’t come apart. Add the sachet to the soup and summer for 45 minutes. Remove the sachet and blend the mixture with an immersion blender until smooth. If you don’t have an immersion blender you can move the soup to a blender or food processor. Be careful, it’s hot! Add salt to taste, and serve with freshly popped popcorn, or on it’s own.

Photo courtesy of stevendepolo

Expanding palates with quinoa salads

14 Mar

3445204341_5dda209085At the beginning of the school year, we had taken the chance to make our own quinoa, bread and tomato salad to serve at lunch. We thought, how can we go wrong with a savory salad that is refreshing and protein packed? Well, after the first few times we served it and saw children politely decline our offers, we thought we needed to remove it from our menu. Then something happened. Our spectacular servers passed around samples of the mysterious salad in small sample cups. After they tasted it, their outlook changed and they came back for seconds! We are now receiving requests to have it on our menu more often. We also noticed that our quinoa salad fans have grown a liking to our other menu items that are not as familiar to them, which is great news all around.

One of our lessons learned during lunch time is that by exposing children to new foods you help spark their curiosity, and help open their minds to different tastes, textures and experiences – ultimately expanding their palates and world-views. We welcome you to cook up your very own quinoa, bread and tomato salad to share with your family at home. Here’s how:

Serves: 4-6
Ingredients:
  • 1/4 cup quinoa
  • 4 slices of crusty bread
  • 1/3 cup olive oil + extra for bread
  • Salt + pepper
  • 4 ripe medium tomatoes
  • 1/2 small red onion
  • 2 tbsp thyme
  • 2 tbsp chopped parsley
  • 2 tbsp fresh basil
  • 1 tbsp lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 garlic cloves, crushed and chopped
Directions:
  • Preheat the oven to 350F (for the bread).
  • Place the quinoa in a pot of boiling water and cook until tender for 10 minutes. Drain and leave to dry.
  • Drizzle the bread with olive oil and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until crisp. Break into small chunks.
  • Chop the tomatoes and slice the onion.
  • Place them in a mixing bowl and combine with all other ingredients, including the quinoa and bread.
  • Taste and adjust seasoning to your liking.

Photo courtesy of nerrisa’s ring