Volume 8, Issue 097 - May 17, 2005

Hello Recipe Club,

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Farm Stand Vegetable Salad with Red and Yellow Tomatoes

The wonderful thing about stopping by a great farm stand is that you are easily surprised by the variety and abundance of crisp produce. Vegetable salads are a festive way to enjoy these flavors.

Makes 8 servings

Ingredients:

Vegetables:

1 cup sugar snap peas
1/2 cup sliced radishes
1/2 cup chopped scallions
1 cup julienned summer squash
1 cup sliced baby zucchini

Dressing:

1/4 cup vegetable oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
1/2 teaspoon coarse salt
1 teaspoon cracked black pepper

Preparation:

Prepare the Vegetables:

First, use a sharp paring knife to trim the ends and pull any tough strings from the sugar snap peas.

Second, blanch the peas in a large saucepan filled with boiling salted water. Cook just until they're tender, about 3 minutes. Remove the beans using a slotted spoon and immediately plunge into ice water to stop the cooking process.

Third, combine the cooled peas, radishes, scallions, squash and zucchini in a large bowl, toss together.

Prepare the Vinaigrette:

Combine the oil with the vinegar in a small bowl; whisk in the mustard, sugar, salt and pepper.

Assemble the Salad:

Pour the dressing over the vegetables and toss together gently. Refrigerate, covered, until serving.

Sliced Red and Yellow Tomatoes

Few things say it's summertime better than fresh, vine-ripened tomatoes. Once you've tasted their deeply satisfying flavor, you will understand what the passion for "real" tomatoes is all about - there is no comparison!

Makes 8 servings

Ingredients:

Vinaigrette:

1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon cracked black pepper
1/2 teaspoon coarse salt

Salad:

2 large ripe red tomatoes
2 large ripe yellow tomatoes
one 5 ounce bag mixed baby greens

Preparation:

Prepare the Vinaigrette:

Whisk the olive oil and vinegar together in a small bowl, season with the salt and pepper.

Assemble the Salad:

Slice the tomatoes and arrange alternately around a chilled platter. Mound the greens in the center and drizzle with the dressing.

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Grilled Apricot-Honey Pork Tenderloins

This is a tantalizing, easy-to-prepare dish. The sweetness of the apricot glaze is a perfect complement to the tender pork, which makes a nice centerpiece to showcase the vibrant vegetable and summer salads.

Makes 8 servings

Ingredients:

Glaze:

1 cup apricot preserves
2/3 cup apricot juice
1/4 cup honey
2 tablespoons white vinegar
2 tablespoons yellow mustard

Tenderloins:

two 1 1/2 pound pork tenderloins
coarse salt and white pepper for seasoning
1/4 cup whole-grain mustard
vegetable oil for brushing the grate

Preparation:

Make the Glaze:

Combine the apricot preserves, apricot juice, honey and vinegar in a heavy bottomed saucepan. Bring to a low boil over medium heat, then reduce heat to medium-low and continue to cook, stirring often, until the mixture is thick and bubbling, about 20 minutes. Remove from heat, whisk in the mustard and set aside.

Prepare the Tenderloins:

Season the tenderloins with coarse salt and white pepper; rub all over with the mustard. Brush the grate liberally with oil. Grill the tenderloins indirectly over medium heat, turning once and brushing often with the glaze until the center is barely pink and reaches an internal temperature of 150 degrees F, 25 to 30 minutes. 

Transfer the tenderloins to a platter and let rest at room temperature for 5 minutes before slicing.

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Roasted Onion and Sweet Potato Salad

This is an unusual potato salad, one that goes well with any pork dish. I love the caramelized flavor of the roasted onions combined with the hearty mustard, zesty bell pepper and savory thyme!

Makes 8 servings

Ingredients:

Roasted Sweet Potatoes and Onions:

4 large sweet potatoes
vegetable oil
coarse salt
1 medium onion, thinly sliced lengthwise (with the grain)

Dressing:

3 strips thick-cut bacon
1/3 cup vegetable oil
3 tablespoons whole-grain mustard
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar

Salad Components:

reserved crumbled bacon
1/4 cup diced green bell pepper
salt and pepper to taste

Preparation:

Roast the Sweet Potatoes and Onions:

Adjust the baking rack to the center of the oven and preheat to 350 degrees F.

First, scrub the sweet potatoes and dry with paper towels. Prick each one with a fork two or three times across the top and place them on a baking sheet; rub with a little oil and sprinkle with salt. Transfer to the preheated oven. After 25 minutes of baking, scatter the sliced onions over and around the potatoes.

Second, continue to cook until the potatoes are done but firm and the onions are caramelized, 15 to 20 minutes more. Remove the baking sheet from the oven and allow the potatoes to cool, then peel away the skin and cut into small cubes.

Make the Dressing:

Brown the bacon strips and drain on paper towels, then crumble, set aside. To the bacon grease left in the pan, add the vegetable oil, mustard, cider vinegar and brown sugar. Whisk together thoroughly.

Assemble the Salad:

Fold the diced sweet potatoes and roasted onions in a mixing bowl with the crumbled bacon and bell pepper. Season with a little salt and pepper. Pour the dressing over and toss together gently. Refrigerate, covered, until ready to serve.

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Upside-Down Rhubarb Plum Cake

Skillet-baked, fruit-at-the-bottom, moist and bursting with flavor, upside-down cakes have been around for ages. In this favorite, the tart, tangy rhubarb and juicy plums together make an exceptional cake. And I think you will agree that the addition of cornmeal creates a wonderful texture that's hard to resist.

Makes 10 servings

Ingredients:

Fruit:

3 large stalks fresh rhubarb
3/4 cup granulated sugar
5 medium ripe firm plums

Cake:

1 cup all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk

Topping:

3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar

Preparation:

Prepare the Fruit:

First, trim away any woody ends from the rhubarb stalks and slice enough of the rhubarb into 3/4 inch thick slices to yield 2 cups. Transfer the cut rhubarb to a stainless mixing bowl and toss together with sugar. Allow the mixture to stand at room temperature for 2 hours, so that the sugar can extract some of the excess moisture. Thoroughly rinse and drain the rhubarb.

Second, cut the plums in half, discarding the pits.

Make the Cake Batter:

First, sift together the flour, cornmeal, baking powder and salt, set aside.

Second, use a mixer fitted with a paddle to cream the butter with the sugar until light and fluffy, 6 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula. Turn the speed to medium and add in the eggs one at a time, mixing well after each addition; then add in the vanilla.

Third, reduce the mixer speed to low and add in the dry ingredients in 3 stages alternately with the milk, mix just long enough to form a smooth batter.

Prepare the Topping:

Lightly butter and flour the inside ring of a 9-inch springform pan and secure the bottom. Pour the melted butter into the bottom of the pan and sprinkle evenly with the brown sugar.

Assemble the Cake:

Arrange the plum halves in the bottom of the pan and then scatter the cut rhubarb over, filling in any spaces between the plums. Slowly pour the cake batter over the fruit. Bake in a 350 degree F oven until a wooden pick comes out clean when inserted in the middle, 55 to 60 minutes. Cool on a wire rack until the cake is completely cooled, 2 to 4 hours. 

Run a thin knife around the inside edge of the springform pan, then carefully loosen the spring and remove the ring; invert onto your favorite serving plate. Slice and serve with freshly whipped cream.