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Pioneer Valley Growers Association

Beet and Tomato Casserole

Serves 6

2 1/2 cups canned beets, sliced
2 1/2 cups canned tomatoes
1/2 cup grated cheese
2 cups bread crumbs
Salt and pepper for taste

Preheat oven to 350 degrees. Put half of the beets in the bottom of a greased baking dish. Add half the tomatoes then half the cheese in layers. Add salt and pepper, if desired. Add half of the bread crumbs. Dot with 1 Tbsp. butter. Repeat with the rest of ingredients. Cook for 20 minutes until brown.

 

Corn and Tomato Polenta

1 qt. water
1/4 tsp. salt
1 cup yellow cornmeal
1/2 cup tomato sauce
1 tsp. dried leaf oregano
1/2 cup whole-kernel corn, drained
1/4 tsp. hot pepper flakes, crushed

In a heavy, 3-quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan so that water does not stop boiling. Stir to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. In a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes, and pepper. When cornmeal is stiff, put half into a serving dish and top with half the sauce. Repeat with rest of cornmeal and sauce. Let rest for 5-10 minutes. Cut in squares and serve.

 

Indian Summer Tomato Salad

4 lrg. tomatoes, sliced
1 Tbsp. lime juice
2 Tbsp. extra-virgin olive oil
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1 dried hot chili pod
2 Tbsp. cilantro, chopped

Arrange tomato slices on a platter and sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel and chili pod. Cook for 30 seconds. Remove from heat, discard pod then cool. Whisk in the cilantro. Spoon seasoned oil over tomatoes. Serve, or let flavor intensify by letting it sit.

 

Pork, Eggplant, and Tomato

1 cup pork, shredded
1 med. onion, sliced
1 tsp. salt
1 tsp. soy sauce
3 Tbsp. oil
2 cups eggplant, sliced (1/2 lrg. eggplant)
2 cups canned tomatoes
1 tsp. sugar

Marinate pork in salt and soy sauce for 5 minutes. Heat oil up in wok to smoking point and add pork and onions. Stir fry pork until browned - about 5 minutes. Add eggplant, tomatoes, and sugar. Cover wok. Cook ingredients for 15 minutes. Stir ingredients occasionally.

Spaghetti Squash with Tomato Sauce


1/2 spaghetti squash
1 can diced Italian tomatoes

Preheat oven to 350 degrees. Bake squash in tray with Vi inch water until soft and stringy. Scoop squash middle into container and pour tomatoes on top - do not mix. Heat before serving.

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Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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