Recipe: Heirloom Tomatoes with Grilled Shiitakes and Green Goddess

August 5, 2017

Recipe by Chef Richard Landau

Chef Rich says, “Chefs start scratching our heads come mid-July, when the stockpiles of heirloom tomatoes outpace our ideas of what to do with them. I developed this salad as a fun take on the flavors of a classic BLT, and you may find it on the Dirt List at Vedge in late summer. Work to get a nice, crispy char on the shiitakes so that they take on a bacon-like smokiness. Better yet, if you’re using an outdoor grill, toss a handful of woodchips on your coals. The throwback green goddess dressing makes use of the abundant summertime basil and could not have a better partner than all those tomatoes.”

Ingredients

Shiitakes

  • 10 large shiitake mushrooms, stems removed, caps wipes clean
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Green Goddess Dressing

  • 1/4 cup loosely packed fresh basil leaves
  • 1/2 cup vegan mayo
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh tarragon leaves
  • 2 teaspoons capers, drained
  • 2 teaspoons Dijon mustard
  • 1 medium garlic clove
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Tomatoes

  • 1 pound heirloom tomatoes or other best-quality tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces mixed baby salad greens

Method

  1. Toss the shiitake caps in a medium bowl with the olive oil, salt and pepper.
  2. Heat a large sauté pan over high heat. Add the shiitake caps and sear them, turning occasionally to prevent burning, until they are crisp, 3 to 5 minutes. If you prefer to use an outdoor grill, first adjust the grates as close together as possible, then grill the shiitake caps until you see clearly defined grill marks, 2 to 3 minutes on each side. In either preparation, remove the mushrooms from the heat, allow them to cool to the touch, then slice into thin strips. Set aside.
  3. Combine all of the green goddess ingredients plus 1 tablespoon water in a blender. Blend until smooth.
  4. Slice the tomatoes into thick rounds. Arrange the slices on a serving dish or individual plates, then sprinkle with the olive oil, salt and pepper.
  5. Spoon the dressing on top of the tomatoes. Top with the grilled shiitake slices and a nice handful of the baby salad greens. Serve immediately.

Credit recipe from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, copyright © Rich Landau and Kate Jacoby, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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  • When corn is in season, we’ll do whatever we can to enjoy it in as many meals as possible, which is why we love this Crustless, Cheesy Corn Quiche Recipe. Enjoy more #paveggies ideas and #homegrownhappiness at paveggies.org. 
4 Ears of Corn – large, fresh, husked and cut off (or 3 c. frozen com, thawed)
1/3 c. Onion – chopped
1 T Butter
3 Eggs
2 c. Light Cream
1 c. Flour
1-1/2 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic – fresh, minced
2 T. Parsley – dried (or 1/4 c. fresh)
1/4 c. Parmesan Cheese- grated
2 c. Sharp Cheddar Cheese – shredded
2 oz. jar Pimentos – chopped, drained
2 tsp. Parsley – dried – for top
1 tsp. Paprika – for top
Preheat oven to 375 degrees F. Spray 10 in. quiche dish with cooking spray. Saute onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 c. cheddar cheese. Mix well. Blend in corn and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375 degrees F for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve. Optional – Garnish with fresh parsley and fresh orange slice.

Serves 8

Recipe by: Connie Shuff, York

First Place

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
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10 oz. Broccoli, fresh or frozen
4 oz Butter
1 Onion, small, chopped fine
1 c Cottage Cheese, small curd
3 Eggs
1 box Jiffy Corn Muffin Mix
Yields 1 Loaf

Cut butter into small pieces. Break broccoli in the small pieces. Mix all ingredients and put in a 9” x 5” greased and floured pan. Bake at 400ºF for 30 minutes or until done.

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2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
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2 c. Zucchini – peeled and sliced
1 c. Onion – sliced
1 c. Tomatoes – chopped
2 T. Canola Oil
1/2 tsp. Ginger Powder
Salt – to taste

In a skillet, heat oil on medium heat. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about 7 minutes. Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast.#paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #augustispaproducemonth #buyfreshbuylocal #bfbl #seasonal #eatwiththeseasons #farmtotable #zucchini #ginger #recipe
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