By FloraMora, on August 17th, 2010
This recipe is yummy with soup.
3 plum tomatoes, sliced 1/8-inch thick horizontally
1/2 cup olive oil
4 cloves garlic
12 slices of French baguette, sliced 1/3-inch thick.
Salt and freshly ground pepper
2 tablespoons finely chopped fresh oregano
Preheat oven to 200 degrees.
Place sliced tomatoes on a baking sheet lined with parchment paper.
Bake for 6 to 8 hours or until the tomatoes are dried. Set tomatoes aside.
Heat oil in a small saucepan over low heat.
Add garlic, remove from heat and let
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By indilynx, on February 9th, 2010
Back in college, I worked as a cook for a guy running shipwreck diving trips around Isle Royale. From him I learned some of the best meals are the ones where you “throw all the ingredients in a pot and let it cook awhile.” This recipe comes from A Good Day for Soup, by Jeannette Ferrary (Chronicle Books). You can adapt the vegetables and seasonings as it suits you. Does well as a vegetarian dish
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By freshearthfarms, on January 22nd, 2010
If you are looking for a traditional Greek salad this is it! This recipe comes from a dear friend of our’s from California. Voula was our neighbor and a native Grecian.
Ingredients
2 medium Cucumbers – peeled and cut into wedges
4 medium Tomatoes – cut into wedges
1 medium Sweet Red Onion – sliced
1 8 oz package Feta Cheese – soaked in water
2 tablespoons Greek Oregano – whole leaves or chopped. Fresh preferred.
½ cup Olive Oil
¼ cup Red Wine
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By freshearthfarms, on January 21st, 2010
This is a test of the recipe section. Pay no attention…
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