Tomato Zucchini Soup

1.5 Tbs olive oil
1 medium zucchini, cubed, 1 clove garlic, minced
8 large tomatoes, cored
1 small onion, chopped
1 Tbs chopped red chili pepper (optional)
1 (14 oz) can vegetable broth
3 Tbs tarragon or 1 Tbs dried
2 Tbs fresh dill or 2 tsp dried dill weed
1 tsp salt
1/4 tsp ground black pepper

Heat the oil in a skillet over medium heat. Add the garlic and zucchini and, stirring, cook until lightly browned. Remove from heat and set aside. In a blender puree tomatoes, onion, and chili pepper, leaving a few small chunks. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, mix in the zucchini and garlic. Cover and cook for 45 minutes. Serves 8.

1 cup chopped tomatoes have about 32 calories and 1.58 g protein. 

Courtesy of of the DDA

Crab Dip

Ingredients:
1.5 lbs tomatoes
1/2 cup old bay
1/4 cup cider vinegar
1/2 large shallot
2.5 lb sour cream
3 lb cream cheese at room temperature (makes it easier to blend)
1 lb lump crab meat
1 lb claw crab meat

Place the tomatoes, old bay, vinegar, and shallot in the blender and puree. Add the cream cheese and sour cream and puree again. Put in a bowl. Add the crab meat, making sure you don't break the lumps up too much (you pay more for larger lumps so why break them up?)
Serve at room temperature or chilled with chips, pretzels, fresh bread, or veggies, and friends (if you feel like sharing).

Courtesy of Chef Sean McNeice of Henretty's Market 

Eggplant Sandwiches

1 small eggplant, halved and sliced
1 Tbs olive oil
1/4 C mayo
2 cloves garlic, minced
2 six inch sandwich rolls
1 small tomato, sliced
1/2 C crumbled Feta cheese
1/4 C fresh basil leaves, chopped

Preheat oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet. Place the pan about 6 inches from the heat source. Broil for about 10 minutes, or until tender and toasted.
Split the rolls lengthwise and toast.
In a small bowl, stir together mayonnaise and garlic. Spread onto toasted bread. Fill the rolls with eggplant slices, tomato, feta, and basil leaves.
Serves 2                                  Courtesy of the Delaware Department of Agriculture

Eggplant can be store in the fridge for about 5 days. Do not store your eggplant on the counter.

Eggplant is believed to have originated in India, it is related to the tomato, and will turn black when cut with a carbon steel knife (so use stainless steel).

Roasted Beet and Watercress Salad with Brulèd Goat Cheese

Ingredients

1 large beet

Salt & Pepper to taste

2 bunches watercress

Shallot dressing to taste

Truffle oil to taste

¼ pound drunken goat cheese

Rinse the beet well, lightly toss in oil, salt, and pepper. Roast in 250 degree oven for 30 minutes or until fork tender. Remove from oven, allow to cool slightly and peel (the beet will peel easier when warm). Set aside

Trim excess stems off of watercress, rinse in cold water and allow to dry well.

Cut cheese with circular one inch ring mold, place on fire resistant tray, and using a brulè torch, lightly caramelize cheese. Allow to cool. Cut to desired size.

Assemble the beet pieces, watercress, and cheese. Add shallot dressing and truffle oil to taste. 

Servings: 4                                                             Compliments of Chef Dave Lattomus

Smoked Tomato Sugo

10 Tomatoes, quartered and smoked

1 Shallot, chopped small

1 Tbs. Garlic, chopped

1 Tbs. Basil 

1 tsp. Cilantro 

Salt & Pepper to taste 

1/2 C. blended Oil (not Extra Virgin) 

3/4 C. Cold Water 

Place all ingredients in a blender and blend to a smooth consistency.