originally served at the Inaugural Dinner, 2009

(serves 10 to 12 people)

5 pounds fresh tomatoes, peeled and seeded
1 cup of onions, diced
1 cup of shredded carrots
2 TB olive oil
1 cup Kitchen Basics Chicken Stock
1 cup heavy cream
1 cup tomato juice
3 cups of popcorn, buttered and salted
salt and pepper, to taste

In a large pan, sauté the diced onions and carrots in olive oil until soft. Add peeled and seeded tomatoes. Cook on medium heat for 12 to 15 minutes. Add chicken stock and tomato juice. Reduce heat to low and cook for an additional 30 to 40 minutes. Add heavy cream and a dash of salt and pepper. Remove from heat.

Carefully blend and puree with a blender. Add more seasoning as needed. Top with popcorn just before serving.



5 carmen peppers
25-30 tomatillos
1 white onion
3-4 heirloom tomatoes
3-4 cloves garlic, minced
2-3 teas. salt

6 chicken breasts
1 teas. cumin
1 teas. chili powder
1 cup Monterey Jack, shredded (optional)
salt and pepper

Turn on broiler and preheat grill. Peel paper shell off of tomatilos and rinse off sticky film. Halve the tomatillos and place cut-side down on ungreased cookie sheet. Place under broiler for 5-7 minutes. When cooled, peel off the skin.

Grill carmen peppers until soft, about 5 minutes. Finely chop all ingredients (including tomatillos) and mix together in a bowl.

Toss chicken in olive oil, cumin, chili powder and salt and pepper. Grill until nearly cooked through, marking each side. Place the salsa and cheese on top of the chicken and bake in the center of the oven until the cheese is melted. Serve immediately.

3 onions, julienned
2 orange peppers, diced
3 red peppers, sliced
8 yellow tomatoes, roasted, smashed and drained
4 garlic cloves, shaved
14 inch pizza dough (available at the deli)
2 oz. goat cheese
2 TB. butter
olive oil

Preheat oven to 450 degrees.

Toss the peppers, garlic and tomatoes in olive oil and roast for 15 minutes in the oven. Meanwhile caramelize onions with 2 TB. butter. When the roasted vegetables are finished, smash and juice tomato to remove some of the liquid.

Lightly coat pizza dough with olive oil. Spread roasted vegetables and caramelized onion on pizza dough. Top with goat cheese and basil and bake for 12 to 14 minutes. Serve immediately.



by cherryblossomtable.blogspot.com

2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 medium red pepper, seeded, diced
6 plum-sized tomatoes, quartered
3 garlic cloves, minced
1/4 teas. red pepper flakes
1 teas. salt
1 6-oz. can tomato paste
large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste

Layer ingredients (tossed with the 1 teas. salt) in your crockpot, in the order listed. Then dot the tomato paste on top, and cover. Cook on high for 3-4 hours.

Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.



1 English cucumber, thinly sliced
1/2 lb. haricot verts, blanched
1/2 lb. carrots, thinly sliced
1 red onion, thinly julienned
3-4 heirloom tomatoes, chunked
1 bulb fennel, thinly sliced

Dressing:
1 1/2 cup sugar
1 cup water
2 cup white vinegar
zest of 1 lemon
2-3 TB. fresh dill, chopped
salt and pepper, to taste

Mix and serve.



1-2 lbs. green beans
6 shallots, peeled
1 pint grape tomatoes
1/4 cup olive oil

Preheat oven to 350 degrees. Blanch green beans in salted, boiling water for approximately 5 minutes. Roast shallots and tomatoes in olive oil for 35-40 minutes. Toss with beans. Add salt and pepper to taste.



1 lb. box penne
6 whole shallots, peeled and quartered
10 garlic cloves, peeled
3/4 cup olive oil
2 ears sweet corn
5 tomatoes, chunked
1 pint cherry tomatoes
salted water for pasta
salt & pepper, to taste
1 cup Italian cheese blend
basil, chopped

Preheat oven to 370 degrees. Toss garlic and shallots in 1/2 cup olive oil and roast for 45 minutes. Meanwhile, prepare the penne in salted water per instructions on the box.

Remove kernels from cob and saute in remaining 1/4 cup olive oil, about 3 minutes, until light brown. Throw in all the tomatoes and cook for another 3 minutes.

Toss together all the ingredients and top with cheese and basil.