BEAR POND FARM
pure flavor · organic herbs
tomato recipes ROTELLE PRIMARVERA * 12 oz. whole-wheat rotelle pasta * 1 lb. asparagus spears, trimmed and cut into 2-inch pieces * 2 Tbs. olive oil * 2 Tbs. pesto * 2 cloves garlic, minced (about 2 tsp.) * 1 15.5-oz. can cannellini beans, drained and rinsed * 1 13.75-oz. can water-packed artichoke hearts, drained and quartered * 1 cup shredded part-skim mozzarella * 3 Tbs. grated Parmesan cheese Cook pasta according to package directions. Drain, and set aside. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process. Heat olive oil and pesto in large skillet over medium heat; add garlic. Sauté 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve. ROASTED VEGGIE CROSTINI · 1/2 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice · 1/2 pound parsnips, peeled and cut into 1/2-inch dice (2 cups) ·1/8 cup olive oil ·3 Tbs. Tomato-Basil Pesto ·1-1/2 tablespoons aged balsamic vinegar · 6 1/2-inch-thick slices of rustic white bread · 1/2 pound imported Fontina cheese Preheat the oven broiler to 400°F. In a roasting pan, toss the Jerusalem artichokes with the parsnips and olive oil. Season with salt and pepper. Roast the vegetables for 45 minutes, stirring occasionally, until tender and golden. Stir in the vinegar. Meanwhile, arrange the bread slices on a large baking sheet and toast in the oven until lightly browned, about 8 minutes. Spread each toast with a rounded tablespoon of the pesto. Top with the roasted vegetables and Fontina. Broil for about 1 minute, until the cheese is just melted. PESTO-STUFFED BAKED BRIE Choose a small (about 6'') wheel of Brie with rind, such as Arc de Triumphe brand. Slice the Brie round in half horizontally, like a layer cake. Lay the bottom half of the Brie on an oven-safe dish. Spread center of Brie with Tomato-Basil Pesto - keep 1'' to 2'' from rim. Fit the top half of the Brie over top. Do not press down. Place in a 325ºF oven for 12-15 minutes. Set out with a small serving knife and crisp crackers. PESTO PINWHEELS An irresistible party appetizer. •1 sheet Pepperidge Farm frozen Puff Pastry •1/3 cup of Tomato-Basil Pesto •1/2 cup grated Parmesan cheese •1 egg beaten with 1 tsp water Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14x11 inch rectangle. Spread evenly with pesto and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices. Place on lightly greased baking sheet and brush with egg mixture. Bake at 400ºF. for 8 to 10 minutes or until golden brown. Transfer to a wire rack and serve while warm. |
