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BC Hothouse Recipes

Submitted by ypm on Mon, 02/15/2010 - 09:55

CUCUMBERS AND SWEET BELL PEPPER THAI SALAD (serves 4 to 6)

Ingredients

 

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2 ea              BC Hot House English cucumbers

1 ea              BC Hot House red bell pepper

1 ea              BC Hot House yellow bell pepper

1 ea              BC Hot House orange bell pepper

½ cup              Pineapple (diced)

¼ cup              Peanuts

4 cup              Mixed Salad Greens

1 cup              Crispy Rice Noodles

2 ea              Chicken Breasts (grilled)

½ cup              Plum Sauce

2 ea              Jalapeño peppers, seeded and chopped

3 TBS              Mint (chopped)

3 TBS               Basil (chopped)

3 TBS              Rice wine vinegar

1 TBS              Sesame oil

1 ea              Lime (juiced)

2 tsp              White sugar

¼ tsp               Salt

Pinch of dried, crushed red pepper flakes

 

Instructions

·        Put cucumbers, VineSweet peppers, peanuts and pineapple into a bowl.  Gently toss.

·        Combine plum sauce, sesame oil, rice wine vinegar, sugar, salt, mint, basil, pepper flakes, lime juice in a separate bowl.  Mix well.

·        Add to the salad  and toss well.

·        Let stand at least 1 hour in the refrigerator.

·        Slice Chicken Breasts into strips

Salad Arrangement

·        Take a salad plate and lay down 1 cup of mixed salad greens

·        Top with one quarter of the crispy Rice Noodles

·        Spoon one quarter of the Salad on top

·        Lay one quarter of the Chicken Breast strips on top

·        Serve immediately

PUTTANESCA (serves 6 to 8)

Ingredients

 

8-10 eaBC Hot House tomatoes (thickly sliced)

4 oz               Anchovies (drained, dried and chopped)

1/2 cup               Kalamata Olives (pitted, halved)

4 ea                            Garlic cloves (finely chopped)

1/2 tsp               Crushed red pepper flakes

to taste              Basil (chopped)

to taste              Olive oil

to taste              Black pepper

1- 1 ½ lb Dried spaghetti or fettuccine

¾ - 1cup DiGiorno Parmesan Asiago cheese

1 (8-oz.) Mozzarella Fresca, cut into ½-inch cubes

 

Instructions

·        Preheat oven to 350°F. In a large lasagna pan, make 2 layers of the first 6 ingredients, beginning with tomatoes and ending with basil.

·        Drizzle both layers well with olive oil and sprinkle with pepper. Bake for about 30 to 35 minutes while cooking pasta.

·        Drain cooked pasta, place on a large serving platter and toss with a little olive oil and some of the Parmesan Asiago cheese.

·        Chop tomato mixture well and add to pasta along with 4 to 6 tbsp. more cheese. Add more chopped basil to taste. Sprinkle remaining cheese on top. Just before serving, toss in fresh mozzarella cheese. Serve with warm Italian bread to mop up the juices.

Note: Do not leave out anchovies. Their strong flavor disappears during cooking, but they add a zesty touch. The dish won’t be the same without them.

 

 

 

BC Hothouse Gaspacho

from Diane Clement

Tomato Cafe, Vancouver BC

 

 

Ingredients

7                            BC Hothouse Tomatoes

2                            BC Hothouse English Cucumber (unpeeled)

1 ea                            BC Hothouse Red and Gold Bell Pepper (deseeded)

1/2                            Onion (red or yellow)

4                            Parsley sprigs

1                            Garlic clove (crushed)

10 ounces              V-8 Juice

1-1/2 - 2 cup              Tomato Juice

1/2 TBS              Lemon Juice

3 TBS                            Salad Oil

1/4 - 1/2 cup              Chili Ketchup Sauce

3 TBS                            Fresh Basil

3 TBS                            Fresh Baby Dill

1 tsp                            Fresh Oregano

1/2 tsp                            Paprika

1 TBS                            White wine vinegar

1/4 - 1/2 tsp              Worcestershire Sauce

 

Instructions

·        One or two days before serving, cut the ripe tomatoes, onion, cucumber and bell peppers into chunks and put them through a food processor with parsley, garlic, V-8 Juice and tomato juice.  Process a portion at at time.  Add the rest of the ingredients and blend.  Do not over-process.  Keep the mixture chunky.

·        Cover and refrigerate.  If the soup thickens too much, simply add a little more V-8 Juice.

·        Serve in small bowls topped with croutons, finely chopped tomatoes and cucumbers.

·        Make 1 - 2 days before serving.

·        Refrigerate no more than 4 - 5 days.

·        Serves  8 - 10

 

This is a classic chilled Spanish soup.  Gaspacho is kind of like a liquid salad, a crisp blend of fresh vegetables and herbs.  Serve with french bread and chees