| Miriam's
Fresh Tomato Salad
Bring home the following fresh Ontario
produce and toss is a bowl with a mixture of olive oil, vinegar,
salt, pepper: juicy field tomatoes, cool sliced cucumbers,
crunchy chopped green onions, and flavourful chopped fresh
parsley and/or basil. Feta cheese and oregano go great too.
For another change, try rice or balsamic vinegar.
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Jen's
Bruschetta
Slice a crusty loaf or buns lengthwise,
brush with olive oil. Top with fresh tomato cubes, minced
garlic, basil, oregano. Top with your favourite cheese. Place
on a baking sheet, bake at 350ºF in oven for about 15
minutes.
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Mikey
& John's Sugary Tomatoes
Got anyone that doesn't like tomatoes?
Try slicing them up and sprinkling them with a bit of sugar
instead of salt & pepper - yum, yum!
 
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Family
Picnic Fresh Cucumber Salad
This salad is always a hit at our family
picnics. Use as many cucumbers as you need to feed everyone!
Fresh Ontario cucumbers, washed and sliced
along with some sliced red or white or Spanish onion.
Mix sour cream and vinegar, with salt and
pepper for a creamy dressing; or, combine oil & vinegar
with salt and pepper for a lighter taste. Fresh dill goes
great with either version of dressing.
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Jen’s
Roasted Red Peppers
Red bell peppers work best, because their
walls are the thickest.
Wash the peppers and put the whole wet
pepper on its side on a hot grill.
As the skin blackens and bubbles, turn
them.
When the whole pepper is done this way
(15 to 20 min), remove from grill.
Peel the blackened skin while the pepper
is warm, and remove stem and core, and rinse.
They can now be frozen for great taste
next winter, or marinate them now with olive oil, a bit of
salt and garlic. Don’t freeze them if you’ve added
the oil, salt or garlic.
Great as a side veggie with grilled chicken
or on a chicken burger, or on a pizza, or try using them in
roasted red pepper hummus.
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Casey’s
Roasted Red Pepper Hummus
To make the hummus, put the following in
a food processor:
Garlic to taste, 1 can garbanzo beans,
1/3 cup tahini, 1/3 lemon juice, ½ cup roasted red
peppers, ¼ tsp dry basil or a few leaves of fresh basil,
salt and pepper.
Mix in the processor until smooth. Chill
until ready to serve.
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Mom’s
Coleslaw Recipes
Approximately ½ head of cabbage,
shredded
Shred your choice of carrot, onion, garlic, apple, green or
red pepper
For something different add a small can of crushed pineapple
or a dash of fennel seed.
Mix the vegetables together, and choose
one of the dressings:
Dressing #1: 1 cup sour cream, 1 cup mayonnaise,
1/3 cup each of oil, vinegar, white sugar
Dressing #2: 1/3 cup each of oil, vinegar,
white sugar and a bit of water.
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Baba’s
Dill Pickles
Use about one basket of cucumbers –
some people like smaller, crunchier pickles, some people like
bigger pickles that can be sliced for a juicy, grilled burger
– so, pick the size that’s right for you.
It’s critical for crunchy dill pickles
that they be soaked in ice cold water for about 2 hours. While
these are soaking, sterilize 10 canning jars (1 quart size)
in boiling water for at least 10 minutes, lids and jars.
In a large pot, over med-high heat, combine
4 cups white vinegar, 12 cups water, 2/3 cup pickling salt
and bring to a rapid boil.
In each jar, place 2 ½ cloves of
garlic, 1 head of dill, and enough cucumbers to fill the jar.
Add 2 more garlic cloves and one more sprig of dill. Fill
the jars with hot brine, seal the jars making sure to clean
the jar rim of any residue. To spice things up, add some hot
peppers flakes!
Process sealed jars in a boiling water
bath for 15 minutes.
Store for a minimum of 8 weeks before eating,
and refrigerate after opening.
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Stevie’s
Stuffed Peppers
1 pound ground beef
½ cup uncooked long grain white rice
1 c water
6 green or red bell peppers
2 8 oz cans of tomato sauce
1 tbsp Worcestershire sauce
1 – 3 cloves chopped garlic (depending on taste)
½ cup chopped onion
salt and pepper
basil, oregano, parsley to taste
Preheat oven to 350º F.
Place rice and water in a pan and boil,
reduce heat, cover and cook 20 min.
In a skillet, cook the beef until evenly brown.
Remove & discard seeds, tops, seeds, and membranes of
peppers.
Arrange peppers in a baking dish (hollow sides up, slice the
bottoms a bit so they stand firmly).
In a bowl, mixed the beef, rice, 1 can tomato sauce, Worcestershire
sauce, onions, garlic, salt, pepper.
Spoon in an equal amount of mixture into each pepper. Mix
remaining tomato sauce and Italian spices in a bowl and pour
over the peppers.
Bake 1 hour in preheated oven, basting with sauce every 15
minutes until peppers are tender.
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Auntie
Anne’s Clear Tomato Soup
Fresh & spicy – fine hot or cold!
About 1 kg fresh chopped tomatoes, 2 stalks
chopped celery, 1 cup stock, 1 sliced carrot, 1 chopped onion,
1 chopped green peppers, 3 whole cloves.
Throw everything in a soup pot and bring
to a boil, simmer 20 to 30 minutes, remove the clove.
Add a bit of lemon juice and salt
and pepper. Strain or eat as is.
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