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.

Sign Up For Our Newsletter

Instagram Feed

  • What would you pair with Brussels sprouts on a pizza? #repost @thursdaynightpizza
・・・
I wasn't sure I was ready for Brussels sprouts, but then my 2.5-year-old son begged for them yesterday at the market,  and everyone knows you NEVER say no when a kid begs for fresh Brussels sprouts instead of ice cream. I pan roasted them till they were caramelized with a little crunch left . . . and he ate every last piece on his plate. 🤯😁🍾 So now I'm brainstorming Brussels sprout 🍕 like a maniac before his toddler brain inevitably rejects the little brassicas again with zero notice. Any brilliant ideas/flavor pairings? .
.
.
#hivemind #thursdaynightpizza #brusselsprouts #buyfreshbuylocal #parenting #toddlerfood #eatyourgreens #eatingfortheinsta #eatyourcolors #momblogger #toddlermeals #toddlermomlife  #foodbloggerlife #paveggies
  • We say add a grilled sandwich and your super simple, extra delicious dinner is served. #paveggies #repost @savory.online
・・・
Cooler weather, changing leaves 🍁, and a warm bowl of soup. Fall is here. 💛 Recipe in bio.⁠
⁠
⁠
⁠
#savory #savoryonline #savoryrecipes #fastfresheasy #foodgoals #foodpic #foodstagram #foodie #instafood #instafoodie #instagood #eats #eeeeeats #tasty #yum #hungry #nom #eatingfortheinsta  #forkyeah #chefmode #onmytable⁠
⁠
  • Show of hands if you plan on having just as much fun as your child in a pumpkin patch this fall? #paveggies #localfarms #agriculture #innerchild #youngatheart
  • Farmers’ markets are extra dreamy this time of year. Which one are you visiting this weekend? #paveggies #farmersmarket #localfood
  • Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. Properly stored, it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. The word “sauerkraut” is from German Sauerkraut which literally means “sour cabbage.” From sauer “sour” + kraut “vegetable, cabbage.” One of the best health benefits of Sauerkraut is that it contains live and active probiotics that act like your first line of defense against various harmful bacteria or toxins that might enter your body. #Sauerkraut #paveggies #cabbage #ferment #preserve #can #probiotic #shelfstable #healthygut #pennsylvania #vegetables
  • It’s beginning to look a lot like Fall (yes, even though it doesn’t feel like it). #repost @shenotfarm
・・・
It may not feel like it outside but October is officially here! 🍂🎃🍁
  • Last chance for local green beans! Can you believe it’s fall already?! #repost @harvestviewfarm
・・・
Tonight we started picking the final planting of green beans for the 2019 season. They are beautiful and plentiful! #PaVeggies
  • Don’t pass on your local hot peppers this time of year. #paveggies #repost @pa.eats
・・・
In Season in Pennsylvania: Hot Honey

There is a brand of hot honey we’ve seen on market shelves that food-lovers have been putting on everything – especially savory, rich foods, like pizza and fried chicken. We took this tasty concept, and Pennsylvania-ified it with local honey and spicy peppers from the farmers market.

This technique is as customizable as it is easy (just two ingredients!). You can use any type of peppers you like, or mix and match, depending on what’s ready to harvest from your garden or what looks good at the market. For great pepper flavor without too much heat, try poblanos from Jade Family Farm in Port Royal, PA; for medium heat, try jalapenos from Meadowview Farm in Kutztown, PA; or for extra-spicy, try some habanero peppers from Taproot Farm in Shoemakersville, PA. And, while usually we’re all about raw local honey, this recipe is best made with pasteurized honey, as the raw kind will crystallize. We like Dutch Gold Baker’s Special, which is based in Lancaster, PA!

Follow this simple tutorial to make — seriously — the tastiest hot honey, which we suggest you serve on everything: ice cream, eggs, pretzels, pizza, veggies, fried chicken and, in fact, deep-fried anything, popcorn, pork chops … the list goes on! #paeats Link: https://www.paeats.com/recipe/pennsylvania-hot-honey/
  • Well said! Home team all day every day! #repost @goodfarmsgoodfood
・・・
When you buy local, you are supporting the regional economy, cultivating community, getting fresher more nutrition products, and being kind to the planet... 🙌🌶️🚜🌎🍎👨‍🌾
Yeah, we'd call that a win!
.
.
.
.
.
.
.
.
.
.
.
#homegrown #localfood #locavore #buyfreshbuylocalpa #paveggies #pacheese #pameat #farmersrock #pafarmers #goodfoodfestpa #sustainable #youarewhatyoueat #goodfoodgoodmood #phillyevents #phillyfood #lancasterfarms #phillyfarms #nofarmsnofood #goodfarmsgoodfood #supportyourcommunity

Follow Me!

Follow PA Veggies