Recipes
Our favorite recipes all in one place!
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Bruschetta
Yields: 6 slices
Ingredients
- 4 medium ripe heirloom tomatoes
- Salt
- Ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 6 basil leaves, thinly sliced
- Six 1/2-inch thick slices French bread
- 3 cloves garlic, peeled and left whole
Instructions
- Chop tomatoes into 1/4-inch chunks, removing as many seeds as possible.
- Add these to a bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil, vinegar and basil. Stir and let stand 15 minutes.
- Lightly dust one side of bread with garlic. (As a summer treat, you can grill the bread on the BBQ for 2 - 3 minutes and serve warm)
- Spoon a generous amount of the tomato mixture onto each bread slice.
Cucumber Relish
- 4 cups cucumber (unpeeled, ground) - about 4
- 1 cup green pepper (ground) - about 2
- 1/2 cup red pepper (ground) - about 1
- 1 tablespoon celery seed
- 3 cups onions (ground)
- 1/4 cup salt
- 3 1/2 cups sugar
- 2 cups white vinegar
- 1 tablespoon mustard seed
- Use food processor to combine all vegetables.
- Sprinkle with salt.
- Cover with cold water and let stand 4 hours.
- Drain thoroughly and press out all excess liquid.
- Combine sugar, vinegar, celery seed and mustard seed.
- Bring to a boil and stir until sugar is dissolved.
- Stir in drained vegetables. Simmer for 10 minutes.
- Pack into jars and leave 1/2" headspace.
- Put on cap and screw band firmly tight.
- Process in water bath for 10 minutes.
(Recipe adapted from http://www.food.com/recipe/cucumber-relish-11147)
Fried Green Tomatoes
Yields: 4 servings
Ingredients
- 4 green tomatoes cut into 1/4" rings
- 3/4 cup all purpose flour
- 1 tbsp garlic powder
- 4 eggs
- salt and pepper
- 2 tbsp milk
- 1 1/2 cups bread crumbs
- pinch cayenne pepper
- pinch paprika
Instructions
- In a frying pan or deep fryer, preheat oil to 350 degrees F.
- Season tomatoes with salt and pepper.
- In one shallow dish mix flour and garlic powder.
- In a second shallow dish, beat eggs and milk.
- In a third shallow dish, mix bread crumbs, cayenne and paprika.
- Dredge tomatoes through each dish, in order.
- Place in the pan/fryer.
- Cook 2 3 minutes.
- Drain on paper towels and serve.
Greek Salad
Yields: 6 servings
Ingredients
- 3 large Roma tomatoes
- 1 long English cucumbers
- 1 green pepper
- 3/4 cup Feta Cheese (cubed)
- 6 tablespoons Greek Feta dressing
Instructions
- Chop tomatoes into 1/4-inch chunks, removing as many seeds as possible.
- Peel the cucumber and coarsely chop.
- Remove the seeds from the pepper and cut into thin rings.
- Add all ingredients together and serve immediately.
Recipe submitted by Nicole. Adapted to include quantities, yield and time.
Green Tomato Relish
- 1 quart chopped green tomato
- 1 large white onion (chopped)
- 1 large green pepper (chopped)
- 2 tablespoons salt
- 1 cup sugar
- 1 tablespoon prepared mustard
- 1 teaspoon celery salt
- 4 whole cloves
- 1 cup vinegar (5% acidity)
- Combine tomatoes, onion, pepper and salt in large bowl and let stand for 1 hour.
- Drain vegetables.
- Combine drained vegetables with sugar, mustard and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and let simmer for 20 minutes.
- Take out spice bag.
- Pack the relish into hot jars. Make sure you leave 1/4 inch headspace.
- Place canning lids on jars and process for 10 minutes in hot water bath.
(Recipe adapted from http://www.food.com/recipe/green-tomato-relish-hot-dog-relish-70538)
Thick Home-made Tomato Sauce
- 5 pounds of fresh heirloom or beefsteak tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
- ¼ cup olive oil
- 3 medium onions, diced
- 8 cloves of fresh, finely minced garlic
- 2/3 cup fresh basil leaves, finely chopped
- 1 sprig of fresh thyme leaves (or ½ tsp dried)
- 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
- 4 bay leaves (remove when done)
- 2 sprigs of parsley (or 1 tsp dried)
- 2 teaspoon salt
- 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed. This will assist in reducing acidity and increasing sweetness.)
- 1 tablespoon honey
- Pour the olive oil into a large stockpot over medium heat.
- Add diced onions, garlic and grated carrots.
- Saute for 6-8 minutes or until onions are translucent and tender.
- Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
- Simmer on low heat for 2-3 hours.
- Add carrot piece for the last 30 minutes.
- Remove sprigs of herbs and piece of carrot.
- Use fresh or store in the fridge up to 1 week.
(Recipe adapted from www.wellnessmama.com/8907/homemade-pasta-sauce/)
Tomato Soup
Yields: 16 pints
Ingredients
- 16 lbs tomatoes - quartered with stems,vines and cores removed
- 3 medium white onions - chopped
- 3 medium carrots - chopped
- 1/4 cup sugar
- 8 bay leaves
- 900 ml vegetable stock
Instructions
- Combine all ingredients and simmer uncovered for approximately 2 hours.
- Remove bay leaves.
- Ladle into blender and blitz until smooth.
- Ladle into containers suitable for freezing.
**This is an excellent soup-base recipe. You can add vegetables and/or hamburger after thawing.**
TR Greenhouses Ltd. Salsa
Yields: 5 pints
Ingredients
- 8 cups (2 kg) Roma tomatoes - peeled and chopped
- 4 cups mixed sweet bell peppers - chopped
- 2 cups white onions - chopped
- 4 - 7 jalapeño peppers (adjust for desired hotness; may also substitute habaneros or chili peppers) - finely chopped
- 1 cup white vinegar
- 4 cloves minced garlic
- 5 ounce can tomato paste
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon oregano
- 2 teaspoons ground coriander
Instructions
- Combine all ingredients and simmer uncovered until you have reached desired consistency.
- Ladle into hot, sterilized jars and process.
- You can also freeze this.
Tzatziki Cucumber Dipping Sauce
- 4 cups plain yogurt
- 3 large cucumbers, peeled and seeded
- salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Line a sieve with a double thickness of dampened cheesecloth.
- Spoon in yogurt and set the sieve over a bowl.
- Refrigerate for two to three hours or until yogurt is about 1/2 its volume (nicely thick and creamy).
- Shred cucumber or cut into julienne strips.
- Place in a colander in sink, sprinkle with salt. Mix well.
- Let mixture drain for 30 - 60 minutes.
- Rinse and gently pat dry.
- Mix the yogurt, minced garlic, cucumber, lemon juice, and olive oil.
- Serve immediately, or refrigerate for up to 2 days to allow flavors to mingle.
- Stir before serving.
(Recipe adapted from http://www.food.com/recipe/tzatziki-cucumber-dipping-sauce-83189)