MOZZARELLA TOMATO BASIL ON CIABATTA

Recipe from the owners of Shiloh Organics

Ingredients:
Fresh Mozzarella
Tomato
Ciabatta Bread
Butter
Fresh Basil

Instructions:
1) Cut the bread in half lengthwise.  Spread a bit of butter onto the lower half.

2) Cut tomatoes into even thick slices and place an even single layer over the bottom half of bread.  Cut the mozzarella the same and place over the tomatos.

3) Rinse and place a few leaves of basil on top of the mozzarella.  Cover with the top of the bread

4) Place the whole sandwich on a sandwich press until cheese begins to melt.  Enjoy.

YUM

ZUCCHINI BROWNIES

Adapted from...AllRecipes By: Marian 

Ingredients:

1/2 cup canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup unbleached all purpose white flower
1 cup whole wheat flower
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (see pic below*)
1 cup sliced almonds
Almonds to top brownies

Instructions:
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2) In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.

3) In a separate bowl combine the flour, cocoa, baking soda and salt; blend into the sugar mixture until evenly distributed.

4) Drain some of the liquid from the shredded zucchini and stir in almonds; mix into sugar and cocoa mixture until evenly distributed.  Then add to pan and sprinkle with almonds.

5) Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.  Wait 5 min, enjoy.

Thoughts: These brownies are very tasty, fresh yummy zucchini is a must.  I think vegetable oil would have done better than canola oil, but I just didn't have any in my house and it didn't make a huge difference.  I'd like to try draining the zucchini more and added an egg yolk.  I also think substituting some of the white sugar for dark brown sugar and adding dark chocolate chips would be good as well.

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*This is the side of the cheese grater I used to get a finer texture

Mixed almonds and zucchini
from SHILIOH ORGANICS

YUMMY

COCONUT CHICKEN CURRY

Ingredients:

1 large heirloom dark tomato 

8 cherry tomato's

4 medium new potatoes 

2 yellow squash 

1 medium onion minced

3 cloves of garlic minced

3 clove sized pieces of ginger minced

3 tbsp butter

2 tbsp Panang curry paste

1 19 fl oz May Ploy Coconut milk

6 chicken breasts thawed and whole

Instructions:

1) On low heat melt butter into large pan and add garlic, ginger and onion.  Simmer covered until onions are soft and slightly brown.  

2) Cut potatoes, tomatoes, and squash into small pieces and set aside.

3) Take off lid and add curry paste and stir.  Add 1/4th of coconut milk and stir.  

4) Evenly place chicken in pan and add vegetables on top.  Add the remainder of coconut milk, then fill up can and add water till there is about an inch free at the top.  Cover and cook on a medium high heat for 45min to 1hr till chicken is cooked, stirring occasionally.

5) Push chicken with a spoon to separate it in smaller pieces.  Reduce heat to low and simmer for 15- 30 min.

6) Serve immediately.  Eat with rice or naan. 

Browned and ready onion,
garlic and ginger base

Mae Ploy Coconut Milk,
Panang Curry Pas

Yellow Squash from SHILOH ORGANICS

Dark and Cherry tomato's from
SHILOH ORGANICS

New Potatos

Add Ingredients leaving 1 inch

YUM YUM.

VEGETARIAN SQUASH AND TOMATO'S WITH A SPICY ASIAN TWIST

Ingredients:

4 cloves of garlic

4 clove sized peaces of ginger

1 tbsp of oil

1 tbsp of butter

5 squash

3 tomato's

1 tsp white pepper

Sauce: 

1 tbsp Lao gan ma chili sauce "chili in oil" *contain's peanuts

1 tsp super sesame oil

1 tbsp Oyster Sauce

1 tbsp low salt Soy Sauce

1/2 tsp corn starch

1tsp white sugar

Instructions:

1) On the lowest heat add oil and butter to a large pan.  Use a garlic press or mince garlic and ginger, disregarding outer skin.  Add to pan. 

2) Cut squash into tiny marble sized pieces.  Add squash to pan and stir to cover with oil.  Place medium heat and stir regularly till squash starts softening. Add white pepper and stir.  Reduce heat.

3) Cut 4 tomatoes into wedges.  Add to pan.  Keep on low heat.

4) In a separate bowl combine all of the Sauce ingredients and mix thoroughly. Add to pan and cover all of the vegi's.  Cover and cook till desired tenderness.  Serve immediately.

Adding Zucchini would do well too 

Keep the heat low to prevent the garlic from burning

Yummy Black Tomato's from SHILOH ORGANICS

I used 4 cherry tomatoes from SHILOH ORGANICS to
 substitute for one of the large tomatoes.

YUM YUM.  Thanks SHILOH ORGANICS!!!