Herb and Heirloom Tuesdays Missouri Botanical Garden 2016 “Peppers, Tomatoes, and Friends” Date:

Plant Distributed:

Recipe:

June 7

Green Zebra Tomato

Corn and Green Zebra Tomato Salad

June 14

Sweet Banana Pepper

Stuffed Banana Peppers Wrapped in Bacon

June 21

Golden Jubilee Tomato

Green Bean and Yellow Tomato Salad with Mint

June 28

Italian Pepperoncini

Chicken Stuffed with Pepperoncini and Goat Cheese

July 5

Super Sweet 100 Tomato

Hot Pasta with Fresh Tomatoes

July 12

Jalapeño Pepper

Green Onion-Jalapeño Corn Bread

July 19

Nepitella

Funghi e Zucchini Trifolati

July 26

Inca II Gold Marigold

Quick Pickled Cucumbers with Marigolds

August 2

Napoletano Basil

Caprese Salad

August 9

Sweet Marjoram

Red Snapper with Lemon Marjoram Butter

August 16

Florentine Fennel

Braised Fennel with Parmesan

August 23

Flat-leaf (Italian) Parsley

Flank Steak with Chimichurri Sauce

August 30

Calendula Calendula Rice (also known as Pot Marigold)

Corn and Green Zebra Tomato Salad Serves 4

For the Vinaigrette: 1 garlic clove, lightly crushed 1 tablespoon Champagne vinegar tiny pinch of sugar tiny pinch of ground allspice salt and freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil, plus more if needed

For the Salad: 3 ears fresh corn, shucked (about 1 ½ cups) 5 or 6 smallish ripe Green Zebra tomatoes, cored and quartered (may use red, orange, or yellow tomatoes) ½ small red onion, very thinly sliced leaves from 3 or 4 marjoram sprigs, chopped small handful fresh flat-leaf parsley In a small bowl, combine the garlic, vinegar, sugar, allspice, salt, and pepper. Whisk in the oil. Taste and adjust the ingredients. Cook the corn in a large pot of boiling water until just tender, about 4 minutes. Drain and let cool until you can touch it. Cut the kernels off with a sharp knife. In a large bowl, combine the corn kernels, tomatoes, onion, and herbs. Pour the vinaigrette over the vegetables and toss gently. Taste and adjust the seasoning accordingly.

Main course variation Toss in some grilled shrimp or scallops. Adapted from Erica de Mane, The Flavors of Southern Italy, Wiley, 2004. Downloaded from http://leitesculinaira.com on July 11, 2015.

Stuffed Banana Peppers Wrapped in Bacon Serve 6 to 8 6 to 8 large banana peppers 2 cups (8 ounces) shredded sharp Cheddar cheese 1 small tomato, diced 1 medium onion, diced ½ small green bell pepper, diced 1 to 2 Jalapeño peppers, diced 1/8 teaspoon salt 1/8 teaspoon ground black pepper 12 to 16 bacon slices Cut a slit lengthwise in each banana pepper, cutting to, but not through, the other side. Remove seeds. Combine cheese, tomato, onion, green bell pepper, Jalapeño peppers, salt, and black pepper. Spoon mixture evenly into each banana pepper, and wrap each with 2 bacon slices. Secure with wooden picks. Place peppers on a rack in a broiler pan. Broil 5 ½ inches from heat 4 to 5 minutes on each side or until golden. A recipe from Southern Living. Downloaded from www.myrecipes.com on July 12, 2015.

Green Bean and Yellow Tomato Salad with Mint Serves 4 1 pound long, slender green beans, such as Blue Lake or Kentucky Wonder, ends trimmed ½ cup chopped fresh mint 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt 1 or 2 yellow tomatoes, cut into wedges about ½ inches thick ¼ cup plus 2 tablespoons thin red onion wedges 2 teaspoons red wine vinegar, or to taste freshly ground black pepper, to taste Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain. In a large serving bowl, combine the hot beans, mint, olive oil, and salt. Toss to mix. Set aside to cool to room temperature, about 20 minutes. Just before serving, add the tomatoes, onion, vinegar, and a grind of pepper to the bean mixture and toss to mix. Taste and add more vinegar, if necessary. Serve the salad at room temperature. Recipe Note 1: Yellow tomatoes have a sweeter, less acidic flavor than red tomatoes, but red ones can be substituted, or use equal amounts of each. If using red tomatoes, reduce the amount of red wine vinegar to taste. Recipe Note 2: For the green beans to absorb the flavor of the mint fully, toss them together while the beans are steaming hot. The hot mint will become very dark green – almost black. This is normal. If your family or friends have difficulty with the concept of very dark green mint, this salad can be made differently. After cooking cool the green beans in ice water, remove excess moisture, add all the ingredients, mix, and serve. The taste will be good, but not as good as when the mint is added while the beans are still hot. Adapted from Mary Abbott Hess, Dana Jacobi, and Marie Simmons, Williams-Sonoma Essentials of Healthful Cooking, Oxmoor House, 2003. Downloaded from www.williamssonoma.com on July 13, 2015.

Chicken Stuffed with Pepperoncini and Goat Cheese Serves 4 4 ounces fresh goat cheese ¼ cup finely chopped pepperoncini 1 ½ teaspoons finely chopped fresh thyme leaves coarse salt and ground black pepper 4 bone-in, skin-on chicken breasts (about 2 pounds total) olive oil for brushing Preheat oven to 425 degrees Fahrenheit. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture. Brush the surface of a large cast-iron or other heavy ovenproof skillet lightly with olive oil and heat over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skilled to over and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving. Marth Stewart, “Chicken Stuffed with Pepperoncini and Goat Cheese”. Downloaded from www.marthastewart.com on July 10, 2015.

Hot Pasta with Fresh Tomatoes 3 cups cherry tomatoes, halved or quartered 1 shallot, finely diced 1 garlic clove, minced 3 tablespoons best olive oil, more to taste 2 tablespoons salted capers, soaked in water and drained, or brined capers, rinsed ⅓ cup pitted Nicoise olives 6 basil leaves, torn or slivered sea salt and freshly ground black pepper ½ pound small shell-shaped pasta a few drops of balsamic vinegar (optional) Bring a pot of water to a boil for the pasta. Meanwhile, mix the tomatoes in a large bowl with the shallot, garlic, olive oil, capers, olives, and basil. Season with a little salt and pepper. When the water is boiling, add salt and cook the pasta. Drain the pasta, shake off the excess water, add the hot pasta to the tomatoes, and toss. Taste. Add additional salt and pepper, if necessary. Add a few drops of vinegar if you like, and serve. From Deborah Madison, Vegetarian Suppers from Deborah Madison’s Kitchen, Ten Speed Press, 2005. Downloaded from www.riverbendroots.com on October 12, 2015. This recipe was also published in the June/July 2010 issue of Organic Gardening.

Green Onion-Jalapeño Cornbread Serves 10 ¾ cup all-purpose flour ¾ cup yellow cornmeal ¼ cup sugar 1 ½ teaspoons salt 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ cup thinly sliced green onions 2 teaspoons minced Jalapeño chili with seeds 1 ¼ cups buttermilk 2 large eggs ¼ cup (½ stick) unsalted butter, melted, cooled Preheat oven to 350 degrees Fahrenheit. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, salt, baking powder, and baking soda in a large bowl to blend. Stir in green onions and Jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about ¾ inch up sides of pan). Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. Cover tightly with foil and store at room temperature. Cornbread can be prepared 1 day ahead. From the November 2004 issue of Bon Appétit. Downloaded from www.epicurious.com on June12, 2015.

Funghi e Zucchini Trifolati (Mushrooms and Zucchini with Nepitella and Italian Parsley) 1 pound mushrooms (cremini, porcini, white button or any combination), thinly sliced 2 small zucchini (about 8 ounces), thinly sliced 3 cloves garlic, minced 2 tablespoons chopped Nepitella 2 tablespoons chopped Italian parsley 1 teaspoon salt, divided freshly ground black pepper 3 tablespoons olive oil Bruch mushrooms or wipe with damp towel to clean. Cut off and discard dry end of stalk. Slice mushrooms thinly. Slice zucchini into very thin rounds. Heat olive oil in 12 inch sauté pan over medium heat. Add garlic, and cook until it takes on a pale gold tone. Do not brown garlic or it will become bitter. Increase heat to medium high and add mushrooms. Sauté, tossing mushrooms, until they have taken up the oil. Don’t be tempted to add more oil. Add ½ teaspoon salt and continue cooking, tossing occasionally. As the mushrooms cook, they will exude a good deal of liquid. Continue cooking until juice have evaporated almost complete, about 5 to 8 minutes. Add zucchini and remaining ½ teaspoon salt. Cook until tender. Add a few twists of fresh ground black pepper and herbs. Toss briefly. Remove from heat and check for seasoning. Serve. Recipe Note: This is excellent hot, right off the stove as a contorno (side dish). But be sure to try it at room temperature on crostini as an antipasto. This recipe for “Funghi e Zucchini Trifolati” by Adri Barr Crocetti, was downloaded from http://adribarrcrocett.com on June 12, 2015.

Quick Pickled Cucumbers with Marigolds Serves 2 1 English cucumber, pealed 1 teaspoon salt 1 marigold head, pulled and trimmed ½ green onion, thickly sliced ¼ cup white vinegar 2 tablespoon olive oil Slice the cucumber, add the salt, and refrigerate for a half hour. Drain the excess liquid from the cucumber. Add the marigold, green onion, white vinegar, and olive oil, mix, and serve. Recipe Note: Be sure to use pesticide-free marigolds that are food safe. “Recipe: Quick Pickled Cucumbers With Marigolds” by Tejal Rao was posted to The Atlantic on-line on July 19, 2010. It was downloaded from www.theatlantic.com on July 10, 2015.

Caprese Salad Serves 6 1 pound fresh mozzarella 4 large heirloom tomatoes ½ cup loosely packed fresh basil, torn sea salt freshly cracked black pepper balsamic vinegar extra-virgin olive oil Slice mozzarella and tomatoes ¼ inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil. This recipe for “Caprese Salad” is from the October 2007 issue of Coastal Living. It was downloaded from www.myrecipes.com.

Red Snapper with Lemon Marjoram Butter Serves 4 ½ stick (¼ cup) unsalted butter, softened 1 teaspoon finely grated fresh lemon zest 2 teaspoons fresh lemon juice 1 teaspoon chopped fresh marjoram ¼ teaspoon salt 1/8 teaspoon black pepper 4 (7-ounce) red snapper fillets with skin olive oil for brushing Preheat broiler. Line a shallow baking pan (1 to 1 ½ inches deep) with foil. Stir together butter, lemon zest, lemon juice, marjoram, salt, and pepper in a small bowl to make lemon marjoram butter. Brush both sides of each snapper fillet with oil. Arrange fillets, skin sides down, in baking pan and season with salt and pepper. Broil 4 to 6 inches from heat until cooked through, about 5 minutes. Serve immediately, topped with lemon marjoram butter. This recipe for “Red Snapper with Lemon Marjoram Butter” was published in the December 2003 issue of Gourmet. It was downloaded from www.epicurious.com on June 12, 2015. Recipe Note: This recipe will also work well with other firm white fish, such as grouper and tilapia.

Braised Fennel with Parmesan Serves 4 4 medium-size fennel bulbs, trimmed and halved lengthwise 2 cups chicken broth, homemade or low-sodium canned 1 teaspoon olive oil freshly ground pepper to taste 4 tablespoons freshly grated Parmesan cheese Preheat the oven to 325 degrees Fahrenheit. Place the fennel in a large, shallow baking dish and pour in the chicken broth. Cover the dish with foil and baked until the fennel is very tender, about 2 hours. Preheat the broiler. Drain the liquid off of the fennel and place in a small saucepan. Cook over medium heat until reduced to a syrup consistency, about 5 minutes. Whisk in the olive oil. Season the fennel with pepper and brush with the broth mixture. Sprinkle with the Parmesan and broil until browned, about 2 minutes. Divide among 4 plates and serve. “Braised Fennel With Parmesan” by Molly O’Neill. Downloaded from cooking.nytimes.com on June 12, 2015.

Flank Steak with Chimichurri Sauce Serves 4-6 1 ½ pounds trimmed flank steak 1 ½ teaspoons kosher salt, divided ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground black pepper 1 large garlic clove 1 ½ cups fresh cilantro 1 ½ cups fresh flat-leaf parsley ¼ cup distilled white vinegar ⅓ cup olive oil ¼ teaspoon cayenne Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining ½ teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce. This recipe was published in the January 2001 issue of Gourmet. Downloaded from www.epicurious.com on July 12, 2015.

Calendula Rice Serves 8 4 cups water ½ teaspoon salt ½ cup onion, finely chopped 2 chicken or vegetable bouillon cubes ½ cup calendula petals, finely chopped 2 cups long-grain rice In a medium sauce pan, bring water to a boil. Add salt, onion, bouillon cubes, calendula petals, and rice. Stir, reduce heat to low, cover, and simmer for 18 minutes. Fluff the rice with a fork and serve. Recipe Note 1: Be sure to use pesticide-free calendula petals that are food safe. Recipe Note 2: Calendula (Calendula officinalis) is also known by several other common names including pot marigold. Adapted from Cathy Wilkinson Barash, Edible Flowers: From Garden to Palate, Fulcrum Publishing, Golden, Colorado, 1993, page 15. The original recipe is attributed to Pat Lanza, Shandelee Herb Garden, Livingston Manor, New York.