Recipes: 'Blue Eggs and Yellow Tomatoes'

'Blue Eggs and Yellow Tomatoes' cover

Back to Main Story

Get more recommendations from T. Susan Chang.

These recipes appear in Blue Eggs and Yellow Tomatoes by Jeanne Kelley, Running Press, 2008.

Orecchiette with Tomatoes & Garden Herbs

Makes 4 to 6 servings

8 ounces orecchiette (ear-shaped pasta)

1 pound yellow, red, and/or orange cherry or grape tomatoes, cut in half (about 3 1/2 cups)

3 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 garlic cloves, pressed

Salt and pepper

2/3 cup chopped fresh herbs (such as basil, oregano, and chives)

1/2 cup coarsely grated Parmesan or Pecorino Romano cheese

Cook the pasta in a large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about two minutes. Drain.

Meanwhile, combine the tomatoes, oil, vinegar, and garlic in a large bowl. Add the pasta and season with salt and pepper to taste. Stir in the herbs arid cheese, and serve warm or at room temperature.

Brussels Sprouts with Marjoram and Pine Nuts

Makes 6 to 8 servings

3 tablespoons unsalted butter

2/3 cup pine nuts

1 1/2 pounds Brussels sprouts, halved

2 large shallots, minced

Salt

1 1/2 tablespoons chopped fresh marjoram

1/3 cup heavy cream

Pepper

Melt 1 tablespoon of the butter in a heavy, large skillet over medium heat. Add the pine nuts and stir until golden, about 3 minutes. Transfer the pine nuts to a small bowl.

Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the Brussels sprouts and shallots and stir until coated, about 1 minute. Add 1 cup water and sprinkle with salt. Cover and simmer until the sprouts are almost tender, about 7 minutes.

Uncover and simmer until the water evaporates, about 5 minutes. Stir in 1 tablespoon marjoram, then the cream. Simmer until the sprouts are coated with cream, stirring Frequently, about 4 minutes. Season with salt and pepper. (Can be prepared to this point up to 1 day ahead. Cover and chill. Stir over medium heat to reheat.)

Gently stir in half the pine nuts. Transfer the Brussels sprouts to a serving dish. Sprinkle with the remaining pine nuts and marjoram, and serve.

Books Featured In This Story

Blue Eggs and Yellow Tomatoes

Recipes from a Modern Kitchen Garden

by Jeanne Kelley

Hardcover, 320 pages | purchase

Purchase Featured Book

Title
Blue Eggs and Yellow Tomatoes
Subtitle
Recipes from a Modern Kitchen Garden
Author
Jeanne Kelley

Your purchase helps support NPR Programming. How?

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.