The Carlisle Mosquito Online

Friday, October 5, 2007


Harvest-time recipes for fall garden bounty

Warm days, cold nights, falling leaves and what are you going to do with all those tomatoes, other veggies and herbs in your fall garden? We asked a few Mosquito staffers to share their favorite fall recipes. Bon appetit!

From Verna Gilbert, typesetter and web team:

Fettuccine with Pepper Julienne, Tomato Basil Sauce

2 T. olive oil

1 1/2 cups onions

6 cloves garlic
3 lbs plum tomatoes

18 Kalamata olives

18 green olives (Mt. Athos Sicilian)

1or more T. capers

1 cup fresh basil

1 tsp salt

1/4 tsp black, ground pepper

1 1/2+ lbs red peppers

1/2 lb yellow peppers

1 jalapeno pepper

1 lb fettuccine

1. Peel, seed and coarsely chop plum tomatoes. Chop onions and garlic. Thinly slice jalapeno pepper. Cut olives in half.

2. Chop 3/4 cup basil (or more).

3. Heat 1 T. oil in large skillet over low heat. Add onions and cook until translucent, stirring occasionally, about 8 minutes. Add half of the garlic and stir 30 seconds. Increase heat to medium, add tomatoes, Kalamata and green olives, capers, salt and pepper and bring to a boil. Reduce heat and simmer until almost all liquid evaporates, stirring occasionally, about 30 - 45 minutes. (Can be prepared 4 hours ahead. Reheat before using.) Add 1/2 cup of basil at end of simmering time.

4. Seed red and yellow peppers and cut into 1/8-inch julienne slices. Heat 1 tablespoon oil in another skillet over medium high heat. Add bell peppers and jalapeno and cook until tender and edges begin to brown, stirring occasionally, about 10 minutes. Add remaining garlic and stir 30 seconds. Stir in 1/4 cup chopped basil. Add salt and pepper.

5. Meanwhile, add pasta to large pot of rapidly boiling water and cook until just tender, but firm to bite. Drain well.

6. Transfer pasta to large bowl and toss with peppers. Top with tomato sauce or serve sauce in another bowl. Garnish with basil. Serve with grated parmesan cheese. Serves 4-6.

Roasted Beets

1/4 tsp orange peel

1 T. olive oil

1 lb beets

1/4 tsp black, ground pepper

1/4 tsp salt

1. Cut beets into small pieces.

2. Combine oil, salt, pepper, and orange peel in small bowl.

3. Baste each piece with oil solution.

4. Put on cookie sheet and bake at 425 degrees for 45-50 minutes.

Serves 2.

From Marjorie Johnson, photography editor:


3 to 4 cups fresh basil leaves, loosely packed (if you have washed the basil, be sure it is completely dry)

1, 2 or 3 cloves garlic, depending on size

1/2 cup pine nuts

3/4 cup grated parmesan cheese

3/4 cup extra virgin olive oil

Place basil, garlic and pine nuts into a food processor with a chopping blade. Pulse until uniformly chopped, but not too fine. Add cheese and pulse to mix thoroughly. Add 1/2 cup olive oil and mix until blended. Add more olive oil to thin if desired. Serve at room temperature over hot pasta, fish, etc. For storage, place in an air tight plastic container, pour remaining olive oil over surface (to maintain green color).

Keeps in the refrigerator at least a week, in the freezer, at least a year. Before serving, allow to come to room temperature, do not heat or defrost in microwave.


2 cups coarse bulgur wheat

2 quarts water

5 green onions, both white and green parts, chopped

1-1/2 to 2 cups chopped fresh Italian parsley

1/2 cup chopped fresh mint leaves

1/2 cup lemon juice

5 garden fresh tomatoes, cut into cubes (about 3/4 inch)

Salt to taste

2 T. olive oil (optional)

Soak bulgur wheat in water 2 hours or more until softened. Drain bulgur in a colander lined with cheese cloth. Wrap the cheese cloth around the bulgur and squeeze out as much water as possible by hand. Put the dried bulgur into a large bowl and add the remaining ingredients. Mix gently, but thoroughly. You can use more tomatoes if you wish.

From Betty McCullough, typesetter:

Fresh Tomato-Olive Sauce (from Bon Appetit, August 2007)

1 1/2 lbs plum tomatoes, cored, cut lengthwise into thin wedges

12 Kalamata olives, pitted, sliced

1/2 cup extra-virgin olive oil

1/2 cup diced roasted red or yellow bell peppers from jar

1/4 cup finely chopped red onion

3 garlic cloves, minced

2 T. drained capers, coarsely chopped

2 T. fresh lemon juice

2 T. chopped fresh Italian parsley

1 T. chopped fresh oregano

1/2 tsp dried crushed red pepper

Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend.

Good tossed with pasta, on baguette slices or topping for grilled chicken.

From Marilyn Harte, assistant editor:

Shaker Mint Cookies

1 3/4 cups flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup soft butter

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1 to 1 1/2 cups chopped mint

1. Sift together all dry ingredients.

2. Cream butter and sugar together.

3. Add 2 eggs and 1 tsp vanilla; mix well.

4. Add flour mixture; beat well.

5. Fold in diced mint.

6. Refrigerate batter for several hours before baking.

7. Drop by heaping tsp. onto a greased cookie sheet.

8. Bake at 400 degrees for 10 to 12 minutes. Be careful not to burn. Take out of oven before edges start to brown.

2007 The Carlisle Mosquito