Nothing is more fun than cooking in a kitchen with friends. This past weekend found me in the great province of Ontario, in Camlachie on Lake Huron, visiting our friends Cary & Ned, making an asparagus side dish with heavenly lemon caper sauce, and yummy appetizers with prunes (yes, really), blue cheese and prosciutto. They were both delicious, however I'm going to focus on the asparagus side dish because a whole new world opened up to me when I discovered the beauty of fresh chives. And I mean beauty. The recipe called for 1 tsp. of chopped fresh chives - so Cary told me to open the back door and snip off a few stems. I know, I'm such a neophyte. But there they were - the prettiest plants with purple flowers - and simple to grow, I'm told. The recipe calls for freshly picked CANADIAN asparagus, but giving the Canadians credit, I think we can safely substitute freshly picked American asparagus. By the way, since I've returned to American soil, I have sought, with no luck, chive plants to grow in my garden. Everyone is out of chives! I think we all discovered at the same time that the plant has pretty purple flowers (which are also edible, I'm told). Here is the recipe - pay strict attention to the grilling time. Thin spears will need no more than 5 minutes, thicker spears might need a minute or two longer.
Grilled Asparagus Spears with Lemon Caper Mayonnaise
1 clove garlic,
1/3 cup olive oil
Pinch each salt & pepper
1 to 1 1/2 lbs. asparagus
Crush garlic; mix with oil, salt & pepper in small bowl. Set aside. Wash and trim asparagus spears; pat dry. Brush with garlic oil. Grill, turning often, until just tender and lightly browned, about 5 minutes Transfer to serving platter. Serve with Lemon Caper Mayonnaise for dipping or drizzled over top.
Lemon Caper Mayonnaise
1/2 cup light mayonnaise
1 1/2 tbsp. minced capers
2 tsp. to 1 tbsp. fresh lemon juice
1 tsp. each grated lemon zest, minced fresh parsley, and finely minced fresh chives
Salt & pepper to taste
Combine all ingredients, can be made ahead. Not only delicious with Grilled Asparagus, but also with grilled chicken or fish!
CHIVES
Wednesday, June 2, 2010
Monday, April 5, 2010
We Interrupt The Discussion on Herbs to Talk About...CAULIFLOWER
It seems everyone these days is trying to cut out the starchy carbs that can pile on weight, or at least make it hard to lose weight. We've heard how cauliflower is the "new mashed potato" dish of the year, but I don't know many people who are actually using it as a replacement. I was curious to see how riced cauliflower would hold up against real rice in a recipe. I made stuffed cabbage this evening, mixing half of the ground beef with brown rice to stuff half of the cabbage leaves, and the other half with riced cauliflower. Aside from the cauliflower pieces not looking as even as rice, the appearance wasn't very different. But, oh joy, the taste difference was barely noticeable! Cauliflower has a slightly peppery taste, but mixed in with the other ingredients, you couldn't tell, plus it had the texture of rice, and only 1/7 the calories! A cup of cooked cauliflower has 34 calories, a cup of cooked white rice has 205, and a cup of cooked brown rice has 218. So if you're watching your weight, try this great substitution.
To "rice" cauliflower, break off florets and cook in boiling salted water for about 10 minutes, until soft. Grate the florets, discarding the stems, although if the cauliflower is soft enough, it will break into fine pieces as you press it against the grater. Here is my version of stuffed cabbage. A lot of recipe books will tell you to cook the cabbage rolls in layers in a Dutch oven, but I've always liked the way they turn out in a roaster in the regular oven. That's the way Mom did it...
Stuffed Cabbage Rolls
2 lbs. lean ground beef
1 med. to lg. onion, chopped
1 tbsp. olive oil
Salt & pepper to taste
1 head cauliflower
1-2 eggs, beaten slightly
2 cans cream of tomato soup
1/2 can (6 oz. can) tomato paste
1 can or small bag sauerkraut
Remove core from cabbage, drop into a large pot of boiling, salted water, allowing the leaves to soften until they can be pulled away from the head, one at a time and placed in colander. Continue until the cabbage head is small and leaves no longer pull off easily. Set aside the remaining small head for use in another dish. Put olive oil in a large skillet, saute until med. soft. Add ground beef and cook, breaking up chunks and stirring until beef is no longer pink. Drain off the fat. Add salt and pepper, mix in approximately 1 cup of riced cauliflower (more or less as you like) and the beaten eggs.
Taking one cabbage leaf at a time, remove the tough center seam but cutting out with sharp knife or kitchen shears (just cut out an inverted v shape about halfway up the leaf). Use the largest leaves first, as they are greener and softer, so that any left over when you run out of the meat mixture will be the smaller, whiter leaves. Put a large spoonful of the meat-cauliflower mixture in the center, fold in the sides, and roll up, securing with a toothpick. Place each roll side by side in a roasting pan or baking dish until you have used up all of the meat mixture.
Combine the 2 cans of soup, tomato paste and water in a bowl, using a whisk to blend. Pour over all of the cabbage rolls in the baking dish. Put a large spoonful of sauerkraut on top of each cabbage roll, more or less as you like. Bake in a 350 degree F. oven for approximately 1 1/2 hours, checking to make sure sauerkraut doesn't burn. About halfway through the cooking time, you can spoon some of the soup mixture from the bottom of the pan over the sauerkraut on the top of the rolls. Serves 6-8.
To "rice" cauliflower, break off florets and cook in boiling salted water for about 10 minutes, until soft. Grate the florets, discarding the stems, although if the cauliflower is soft enough, it will break into fine pieces as you press it against the grater. Here is my version of stuffed cabbage. A lot of recipe books will tell you to cook the cabbage rolls in layers in a Dutch oven, but I've always liked the way they turn out in a roaster in the regular oven. That's the way Mom did it...
Stuffed Cabbage Rolls
2 lbs. lean ground beef
1 med. to lg. onion, chopped
1 tbsp. olive oil
Salt & pepper to taste
1 head cauliflower
1-2 eggs, beaten slightly
2 cans cream of tomato soup
1/2 can (6 oz. can) tomato paste
1 can or small bag sauerkraut
Remove core from cabbage, drop into a large pot of boiling, salted water, allowing the leaves to soften until they can be pulled away from the head, one at a time and placed in colander. Continue until the cabbage head is small and leaves no longer pull off easily. Set aside the remaining small head for use in another dish. Put olive oil in a large skillet, saute until med. soft. Add ground beef and cook, breaking up chunks and stirring until beef is no longer pink. Drain off the fat. Add salt and pepper, mix in approximately 1 cup of riced cauliflower (more or less as you like) and the beaten eggs.
Taking one cabbage leaf at a time, remove the tough center seam but cutting out with sharp knife or kitchen shears (just cut out an inverted v shape about halfway up the leaf). Use the largest leaves first, as they are greener and softer, so that any left over when you run out of the meat mixture will be the smaller, whiter leaves. Put a large spoonful of the meat-cauliflower mixture in the center, fold in the sides, and roll up, securing with a toothpick. Place each roll side by side in a roasting pan or baking dish until you have used up all of the meat mixture.
Combine the 2 cans of soup, tomato paste and water in a bowl, using a whisk to blend. Pour over all of the cabbage rolls in the baking dish. Put a large spoonful of sauerkraut on top of each cabbage roll, more or less as you like. Bake in a 350 degree F. oven for approximately 1 1/2 hours, checking to make sure sauerkraut doesn't burn. About halfway through the cooking time, you can spoon some of the soup mixture from the bottom of the pan over the sauerkraut on the top of the rolls. Serves 6-8.
Sunday, April 4, 2010
Parsley - Not Just a Pretty Thing!
Curly leaf parsley, with it's bright green color, is often used as a garnish. There is also flat leaf, or Italian, parsley and a lesser known (in the U.S.) root parsley. Many recipes containing garlic also call for parsley because it is commonly thought to offset the odor of garlic after eaten. Whether that's true or not, who knows? Try a test on your friends - they'll tell you! Parsley's fresh taste is mild, and goes well with potato and rice recipes, and in soups, stews and meat dishes.
Parsley is difficult to start from seed if you wish to grow it because germination takes from 3-6 weeks, then it needs at least 5 hours of sunlight per day. I'm trying it for the first time this year, and while my chives, thyme and basil have already sprouted, I haven't seen anything from the parsley yet. However, whether you start it from seed, or buy plants from a nursery, parsley is a wonderful addition to your garden. It is attractive, can be planted with flowers, and is especially nice planted near tomato plants because the parsley nectar attracts wasps which kill damaging tomato hornworms.
Parsley is the main ingredient in a popular Lebanese dish called Tabbouleh (Tabouli), often found prepared in the deli section of grocery stores near another popular dish, hummus. Here is the link to a good tabouli recipe:
http://www.epicurious.com/recipes/member/views/AUTHENTIC-LEBANESE-TABOULI-1219893
Below, I am posting a recipe for Stuffed Acorn Squash which is good any time of the year, but particularly in the fall and winter. I would give credit to the originator if I knew who it was, but I don't. It's delicious!
Wild Rice Acorn Squash
1 acorn squash, cut in half, seeds removed by scooping out
1 tbsp. olive oil
4 oz. mushrooms
2 cloves garlic
3/4 tsp. ground dill seed
4-5 green onions
3 cups cooked wild rice
1/2 cup toasted walnuts or almonds, chopped coarsely
2 tbsp. fresh parsley
Sea salt and pepper, to taste
1 egg, beaten lightly
Place acorn squash on lightly greased baking dish, cut side down. Bake at 350 degrees F. until tender, about 25 minutes. Meanwhile, chop mushrooms, onion and parsley. Mince garlic. Heat oil in skillet, add mushrooms, garlic and dill seed. Stir in green onions, rice, parsley, and 1/3 cup of the nuts. Season with salt and pepper to taste. Stir in beaten egg. Spoon stuffing into baked squash, divided evenly. Arrange squash in baking pan and sprinkle with remainder of nuts. Bake at 350 degrees F. until squash is steaming and nuts are lightly toasted. Arrange on platter and serve. Makes 2 servings as entree, or 4 servings as side dish (cut each half in half).
Parsley is difficult to start from seed if you wish to grow it because germination takes from 3-6 weeks, then it needs at least 5 hours of sunlight per day. I'm trying it for the first time this year, and while my chives, thyme and basil have already sprouted, I haven't seen anything from the parsley yet. However, whether you start it from seed, or buy plants from a nursery, parsley is a wonderful addition to your garden. It is attractive, can be planted with flowers, and is especially nice planted near tomato plants because the parsley nectar attracts wasps which kill damaging tomato hornworms.
Parsley is the main ingredient in a popular Lebanese dish called Tabbouleh (Tabouli), often found prepared in the deli section of grocery stores near another popular dish, hummus. Here is the link to a good tabouli recipe:
http://www.epicurious.com/recipes/member/views/AUTHENTIC-LEBANESE-TABOULI-1219893
Below, I am posting a recipe for Stuffed Acorn Squash which is good any time of the year, but particularly in the fall and winter. I would give credit to the originator if I knew who it was, but I don't. It's delicious!
Wild Rice Acorn Squash
1 acorn squash, cut in half, seeds removed by scooping out
1 tbsp. olive oil
4 oz. mushrooms
2 cloves garlic
3/4 tsp. ground dill seed
4-5 green onions
3 cups cooked wild rice
1/2 cup toasted walnuts or almonds, chopped coarsely
2 tbsp. fresh parsley
Sea salt and pepper, to taste
1 egg, beaten lightly
Place acorn squash on lightly greased baking dish, cut side down. Bake at 350 degrees F. until tender, about 25 minutes. Meanwhile, chop mushrooms, onion and parsley. Mince garlic. Heat oil in skillet, add mushrooms, garlic and dill seed. Stir in green onions, rice, parsley, and 1/3 cup of the nuts. Season with salt and pepper to taste. Stir in beaten egg. Spoon stuffing into baked squash, divided evenly. Arrange squash in baking pan and sprinkle with remainder of nuts. Bake at 350 degrees F. until squash is steaming and nuts are lightly toasted. Arrange on platter and serve. Makes 2 servings as entree, or 4 servings as side dish (cut each half in half).
Monday, March 22, 2010
Herb Bread
I admit it - I have not yet advanced to making bread the old-fashioned way - letting it rise, punching it down. No, I still use a bread machine. For the time being, I'm allowing myself this concession because let's face it - it saves time. I took a recipe that came with my bread machine, then added a few ingredients, changed a couple of others, and voila! A loaf of herb bread that was so delicious it was gone in one meal. Here it is, and you can probably make a few changes of your own to suit your tastes.
Herb & Asiago Bread (for a bread machine)
1 3/4 cup bread flour
1 3/4 cup whole wheat flour
2 tsp. salt
2 Tbsp. sugar
2 Tbsp. butter
2 Tbsp. dry milk
1 1/4 cup water (lukewarm)
1 Tbsp. fresh basil, leaves cut into tiny pieces
1/2 tsp. fresh rosemary, stripped from stem and chopped
1 tsp. fresh thyme leaves, stripped from stem
1 garlic clove, pressed
1/4 cup freshly grated Asiago cheese
1 packet active dry yeast
Put all of the ingredients except yeast into the bowl of your bread machine. Close the lid and add the yeast to the top dispenser. Use the regular Bake mode - 4 hour setting. Makes one average sized loaf.
Herb & Asiago Bread (for a bread machine)
1 3/4 cup bread flour
1 3/4 cup whole wheat flour
2 tsp. salt
2 Tbsp. sugar
2 Tbsp. butter
2 Tbsp. dry milk
1 1/4 cup water (lukewarm)
1 Tbsp. fresh basil, leaves cut into tiny pieces
1/2 tsp. fresh rosemary, stripped from stem and chopped
1 tsp. fresh thyme leaves, stripped from stem
1 garlic clove, pressed
1/4 cup freshly grated Asiago cheese
1 packet active dry yeast
Put all of the ingredients except yeast into the bowl of your bread machine. Close the lid and add the yeast to the top dispenser. Use the regular Bake mode - 4 hour setting. Makes one average sized loaf.
Wednesday, March 10, 2010
Oh, Rosemary!
How fitting to give an herb a name that is pretty and feminine. Rosemary! It does flower in the spring and the leaves look like soft pine needles. The good smell and taste is also like pine. Rosemary is a versatile herb, used in savory and sweet dishes, and also found in many oils and lotions for the skin. I hear it grows wild out west, is often found growing near the ocean, and is even grown as decorative shrubs when the climate is suitable. It likes sun. I didn't have any luck growing rosemary in Michigan last year, BUT where I planted it, it only had partial sun. Unlike basil, that grew in the partially shaded spot despite it also liking full sun, my poor baby rosemary never took root. Besides learning about the sun issue, I have also discovered that for climates that aren't mild year round, the best bet is to grow rosemary (from cuttings) in pots so that it can be taken indoors when the temperatures dip down to the 30s. It will still require sunlight, however, so you will have to have a sunny window for the pot.
There are many wonderful recipes with rosemary, but let's go for the simple options first.
Roasted Rosemary Potatoes
2 lbs. new potatoes, or small russet, scrubbed and quartered
1/2 cup soy sauce
1/4 cup extra virgin olive oil
1 clove fresh garlic, minced
2 tsp. fresh snipped rosemary, leaves stripped from stems
2 tsp. fresh snipped thyme, leaves stripped from stems
Arrange potatoes in 13 x 9 x 2 baking dish. Mix remaining ingredients in small bowl, then pour over potatoes. Cover with foil and bake in oven at 350 degrees for 1 hour. Remove foil. Stir potatoes, then bake an additional 15 minutes or until potatoes are cooked through.
There are many wonderful recipes with rosemary, but let's go for the simple options first.
Roasted Rosemary Potatoes
2 lbs. new potatoes, or small russet, scrubbed and quartered
1/2 cup soy sauce
1/4 cup extra virgin olive oil
1 clove fresh garlic, minced
2 tsp. fresh snipped rosemary, leaves stripped from stems
2 tsp. fresh snipped thyme, leaves stripped from stems
Arrange potatoes in 13 x 9 x 2 baking dish. Mix remaining ingredients in small bowl, then pour over potatoes. Cover with foil and bake in oven at 350 degrees for 1 hour. Remove foil. Stir potatoes, then bake an additional 15 minutes or until potatoes are cooked through.
Friday, March 5, 2010
More Basil...
Pesto is one of the common recipes which calls for fresh basil. Once the pesto is made, you can spread in on baguettes, mix it in with pasta, over baked potatoes, on an Italian-style sub sandwich and more. Let me know how you use pesto!
Classic Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup extra-virgin olive oil
3-4 garlic cloves, peeled and minced
1/4 - 1/3 cup pine nuts or chopped walnuts
1/2 cup freshly grated Parmesan or Romano cheese
Salt & freshly ground black pepper to taste, approx. 1 tsp. of each
In food processor, add the basil leaves and pine nuts or chopped walnuts, pulse a few times. Add garlic, olive oil, salt and pepper and pulse again until well blended. Add the cheese last and pulse again for about 10 seconds. Pesto may be stored in refrigerator in an airtight container (put a thin layer of olive oil on the top of the pesto before sealing the bowl, or freeze. Yields 1 - 1 1/2 cups of pesto sauce.
Gardening tip when growing fresh basil
Basil thrives in sunshine, so plant it where you plant your tomatoes, or mix it in with your flowering plants that require sun. It is a pretty plant, with rich green leaves and looks great in your flower bed!
Space plants about 1 foot apart. They will grow to a height of 1 to 2 feet. Pinch off tips and blooms as they appear to extend the growing season. Cut sprigs for use in recipes as needed.
Classic Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup extra-virgin olive oil
3-4 garlic cloves, peeled and minced
1/4 - 1/3 cup pine nuts or chopped walnuts
1/2 cup freshly grated Parmesan or Romano cheese
Salt & freshly ground black pepper to taste, approx. 1 tsp. of each
In food processor, add the basil leaves and pine nuts or chopped walnuts, pulse a few times. Add garlic, olive oil, salt and pepper and pulse again until well blended. Add the cheese last and pulse again for about 10 seconds. Pesto may be stored in refrigerator in an airtight container (put a thin layer of olive oil on the top of the pesto before sealing the bowl, or freeze. Yields 1 - 1 1/2 cups of pesto sauce.
Gardening tip when growing fresh basil
Basil thrives in sunshine, so plant it where you plant your tomatoes, or mix it in with your flowering plants that require sun. It is a pretty plant, with rich green leaves and looks great in your flower bed!
Space plants about 1 foot apart. They will grow to a height of 1 to 2 feet. Pinch off tips and blooms as they appear to extend the growing season. Cut sprigs for use in recipes as needed.
Sunday, February 28, 2010
Basil, Sweet Basil
One of my favorite herbs is basil. It is flavorful and fragrant, easy to grow for home gardeners, and is a popular herb in Italian dishes and other Mediterranean foods. It also has many health benefits.
Basil is a good source of beta carotene which converts itself into Vitamin A that fights free radicals that do damage to our cells. Vitamin A also helps keep cholesterol from building up in the bloodstream. Basil is also a source of Vitamin C, which has many health benefits, such as fighting colds, helping to heal wounds and defending the body against cancer.
Essential oil of basil prevents the growth of different types of bacteria, and eugenol, found in the essential oil of basil, is an anti-inflammatory. It works by blocking an enzyme called cyclooxygenase, working in the same way as aspirin and ibuprofen.
Nutrients found in basil include magnesium for the heart and blood vessels, iron for carrying oxygen to our blood cells, calcium for strong bones, and potassium to help regulate blood pressure and heart function.
Well, those are some of the many reasons basil is good for you, but even more than that, basil is such a wonderful herb to use in cooking. If you grow it in your garden or inside on a windowsill, there's nothing like cutting off a sprig, then using it immediately in a recipe. Since it's one of my favorite herbs, I am going to publish a recipe that became a summer favorite - simple, easy, and wonderful because of the fresh ingredients. It is absolutely the best when using fresh-picked tomatoes and cucumbers!
Fresh Tomato & Cucumber Salad
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. red wine vinegar
1/2 - 1 tsp. kosher or sea salt
1/8 - 1/4 tsp. black pepper
3-4 cloves garlic
10 fresh basil leaves
5 fresh oregano leaves
3 sm. fresh cucumbers (pickling or slicing)
15 baby Roma tomatoes, or 20 cherry tomatoes or
30 grape tomatoes
Mince or press garlic, then mix in with balsamic and red wine vinegars, allowing to stand for 10 minutes. Slice basil and oregano leaves into thin strips, then put into a small bowl with your extra virgin olive oil, allowing to stand while you prepare the tomatoes and cucumbers. Wash tomatoes and cucumbers. If using cherry or grape tomatoes, cut in half, if using baby Roma tomatoes, slice into 3-4 round slices each. Peel cucumbers, leaving a slight amount of peel on. Slice into 1/4 in. round slices. Place tomatoes and cucumbers in salad bowl, seasoning with kosher or sea salt and pepper. Combine olive oil and vinegars, stirring well, then pour over salad. Allow salad to marinate for about 1/2 hour, then serve at room temperature. Any excess dressing can be refrigerated to use later as a marinade. Serves 6 as a side dish.
Variations: add green pepper and/or green onion when mixing, or slices of fresh mozzarella or dollops of chevre cheese when serving.
For a crowd:
1 1/2 cup extra virgin olive oil
6 Tbsp. Balsamic vinegar
6 Tbsp. red wine vinegar
2-3 tsp. kosher or sea salt
1/2 tsp. black pepper
6-8 cloves garlic
15 fresh basil leaves
8 fresh oregano leaves
18 sm. fresh cucumbers, pickling or thin slicing
Tomatoes - 80-90 baby Romas, or 100-120 cherry tomatoes, or
4-5 pts. grape tomatoes
Follow directions above except layer the tomatoes and cucumbers, seasoning each layer with salt and pepper.
Basil is a good source of beta carotene which converts itself into Vitamin A that fights free radicals that do damage to our cells. Vitamin A also helps keep cholesterol from building up in the bloodstream. Basil is also a source of Vitamin C, which has many health benefits, such as fighting colds, helping to heal wounds and defending the body against cancer.
Essential oil of basil prevents the growth of different types of bacteria, and eugenol, found in the essential oil of basil, is an anti-inflammatory. It works by blocking an enzyme called cyclooxygenase, working in the same way as aspirin and ibuprofen.
Nutrients found in basil include magnesium for the heart and blood vessels, iron for carrying oxygen to our blood cells, calcium for strong bones, and potassium to help regulate blood pressure and heart function.
Well, those are some of the many reasons basil is good for you, but even more than that, basil is such a wonderful herb to use in cooking. If you grow it in your garden or inside on a windowsill, there's nothing like cutting off a sprig, then using it immediately in a recipe. Since it's one of my favorite herbs, I am going to publish a recipe that became a summer favorite - simple, easy, and wonderful because of the fresh ingredients. It is absolutely the best when using fresh-picked tomatoes and cucumbers!
Fresh Tomato & Cucumber Salad
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. red wine vinegar
1/2 - 1 tsp. kosher or sea salt
1/8 - 1/4 tsp. black pepper
3-4 cloves garlic
10 fresh basil leaves
5 fresh oregano leaves
3 sm. fresh cucumbers (pickling or slicing)
15 baby Roma tomatoes, or 20 cherry tomatoes or
30 grape tomatoes
Mince or press garlic, then mix in with balsamic and red wine vinegars, allowing to stand for 10 minutes. Slice basil and oregano leaves into thin strips, then put into a small bowl with your extra virgin olive oil, allowing to stand while you prepare the tomatoes and cucumbers. Wash tomatoes and cucumbers. If using cherry or grape tomatoes, cut in half, if using baby Roma tomatoes, slice into 3-4 round slices each. Peel cucumbers, leaving a slight amount of peel on. Slice into 1/4 in. round slices. Place tomatoes and cucumbers in salad bowl, seasoning with kosher or sea salt and pepper. Combine olive oil and vinegars, stirring well, then pour over salad. Allow salad to marinate for about 1/2 hour, then serve at room temperature. Any excess dressing can be refrigerated to use later as a marinade. Serves 6 as a side dish.
Variations: add green pepper and/or green onion when mixing, or slices of fresh mozzarella or dollops of chevre cheese when serving.
For a crowd:
1 1/2 cup extra virgin olive oil
6 Tbsp. Balsamic vinegar
6 Tbsp. red wine vinegar
2-3 tsp. kosher or sea salt
1/2 tsp. black pepper
6-8 cloves garlic
15 fresh basil leaves
8 fresh oregano leaves
18 sm. fresh cucumbers, pickling or thin slicing
Tomatoes - 80-90 baby Romas, or 100-120 cherry tomatoes, or
4-5 pts. grape tomatoes
Follow directions above except layer the tomatoes and cucumbers, seasoning each layer with salt and pepper.
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