Fresh Arugula Meets Old Tomatoes

I picked about a 1/2 bushel of arugula from my garden. I used it in this yummy pasta dish. Did I mention I also use some of my old marinated dried Roma tomatoes? No? It must have slipped my mind.

Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

Source: Quick from Scratch - Pasta

Yield: Serves 4 Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results. RECIPE INGREDIENTS 6 reconstituted sun-dried tomato halves, chopped 2 cloves garlic, smashed 1 1/2 tablespoons balsamic vinegar 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/3 cup plus 1 tablespoon olive oil 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips (I used one can of chicken) 6 ounces arugula (about 3 bunches), cut into1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed 1/2 pound penne
DIRECTIONS In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream. Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm. Since my dried tomatoes are marinated, I didn't use any of the spices. I blended my dried tomatoes, making a paste and then added the oil with the blender running. I didn't need to reconstitute them either as they are packed in oil.

Nutrition Facts per Serving Yield: Yield: Serves 4

Calories: 552 Fat. Total: 24g Fiber: 2g Carbohydrates, Total: 46g Sodium: 521mg % Cal. from Fat: 39% Cholesterol: 70mg Protein: 37g

A Perfect Match

Cheese pepper rolls that are too hot. Old marinated sun-dried tomatoes.

Goat Cheese and Sun Dried Tomato Sandwich

8 ounces goat cheese, room temperature
1/4 cup cream
1/2 cup diced sun dried tomatoes
Pinch salt



Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes and salt. Spoon onto cheese and pepper rolls (purchased at Sam's Club). Makes 4-6 sandwiches.

Since my tomatoes are well marinated (read old) in spices I only use 1/3 c. dried tomatoes.

Jackpot!

I found this recipe and get to use 3 old/moldy things from my fridge! Cuban black beans from one month ago (that long?), sun-dried tomatoes from years ago and some salsa from months ago. Obviously I changed it a little to accommodate my needs. I heeded my advice and went easy on the marinated tomatoes.

Warm Black Bean Dip

SERVINGS

Servings

INGREDIENTS

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup chopped sun-dried tomatoes, packed in oil
• 1 teaspoon ground cumin
• salt and black pepper to taste
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven broiler.
2. Heat oil in an oven proof skillet over medium heat. Cook garlic until tender. Stir in BUSH'S® Black Beans, and corn; cook until heated through. Mix in tomatoes, and season with cumin, salt, and pepper. Top with cheese. Transfer the skillet to the oven.
3. Broil dip 3 to 4 inches from the heat for 3 minutes or until cheese is melted.

This is much better with the salsa. It isn't so dry.

Tomatoes That Look Like Prunes

I have some old marinated dried Roma tomatoes. Quite a bit actually. Fifty cents a jar! Who could resist? I can't even remember when I bought them. I am going to use some to make this tomato tart instead of drying my own. Oh and I get to get rid of some puff pastry that needs to be used. And some goat cheese.

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

Bon Appétit

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. yield: Makes 6 to 8 servings

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 6 medium tomatoes or large romas, cored, halved crosswise, seeded
• 2 small garlic cloves, thinly slivered
• 2 tablespoons minced fresh thyme, divided

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

• 1 cup coarsely grated whole-milk mozzarella cheese
• 1/2 cup soft fresh goat cheese (about 4 ounces)
• 2 large eggs
• 1/4 cup whipping cream
• 1/3 cup oil-cured black olives, pitted
• 2 tablespoons freshly grated Parmesan cheese

Preparation

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.