Recipes

While most organic produce can be eaten in raw, right out of the grocery bag, cooking them enhances new sensory experiences. The wide variety of produce available year-round through Goodness Greeness makes it easy for consumers to replace conventional ingredients with organic ones in their favorite recipes while their regional, seasonal organic produce items add a unique, enhanced goodness to any dish. The recipes below come from the people directly working with Goodness Greeness, the chefs, retailers, and farmers. They are seasonal yet timeless recipes that are sure to nourish, bringing a smile to any face.

Lakeside Cafe's Tomato Sauce Concasse

This week’s recipe comes to us with the compliments from Chef Amy Maring of Lakeside Café.

Tomato Sauce Concassé

This simple and luscious summer tomato sauce makes full use of your ripest tomatoes. Literally “crushed tomatoes”, Concassé has a unique taste apart from ordinary tomato sauce.

Ingredients
2.5-3 Lbs. ripe Herloom Tomatoes
2 Tablespoons of Butter or Olive Oil
1 small white onion, minced
Salt and freshly milled Pepper
A pinch of dry basil
A 4 quart pot of boiling water

Procedure

Slice an X with a small sharp knife on the bottom of each tomato. Plunge them into the boiling water until the skins roll back, about 10-15 minutes. Remove from the water. Peel and dice.
Heat the butter and onion in a wide skillet and sauté over medium heat until translucent, about 5 minutes.
Add the chopped tomatoes and let simmer with spices for 20-30 minutes.
Enjoy with fresh pasta, vegetables, or as a topping on bruscetta.

Lakeside Café
1418 W Howard St
Chicago, IL 60626
773-262-9503
No reservations needed
Vegan specialties
Tue, Wed, Thu, Fri: 5:00p.m. - 9:00 p.m.
Sat: Noon - 9:00 p.m.
Sun: 5:00 p.m. - 9:00 p.m.
closed Monday

Campagnola Black Mission Fig Salad

Executive Chef Vince DiBattista sends us his favorite, classic preparation of the fig:

Black Mission Fig and Fennel Salad with Arugula and Crispy Prosciutto

Serves 4

Ingredients:
8 paper-thin slices Prosciutto
8 pieces Black Mission Fig, cut in quarter inch rounds
¼ Cup Extra Virgin Olive Oil
2 T Aged Balsamic Vinegar
½ tsp Sugar
1 large head Fennel, thinly sliced with mandolin
4 Cups Baby Arugula, washed and trimmed
To Taste Salt and Pepper

Procedure:

Set oven to 300 degrees.
Lay prosciutto slices on baking sheet lined with parchment paper. Bake until crispy, about 10 minutes. Let cool.
Combine the Olive Oil and Balsamic Vinegar with sugar. Use just enough to toss and coat the figs. Let sit for ten minutes while prosciutto cooks.
Meanwhile, combine fennel and arugula with remainder of dressing. Toss gently with hands and season to taste with salt and pepper.
Divide lettuce among four plates. Place figs at edges and on top of salad. Roughly break prosciutto over salad.
Serve immediately.

With Compliments from the Chef:

Campagnola
815 Chicago Avenue
Evanston, IL 60202-2307

Phone: 847-475-6100

Reservations recommended

Sunflower Bistro Cherry Risotto

Featured Recipe from Executive Chefs Chris Spagnola and Mary Libsch of:

Emilio’s Sunflower Bistro
30 S. LaGrange Rd.
LaGrange, IL 60525
(708) 588-9890
www.sunflowerbistro.com

Cherry Risotto with Cilantro Topped with Wilted Arugula

Serves 2-4

Ingredients

½ small onion, diced
½ Cup white wine
1 ¼ Cup Arborio rice
4 Tablespoons Canola Oil
3 Cups vegetable broth
¼ Cup Cilantro, rough chopped
½ Cup cherries, pitted and plumped in white wine
1 Cup baby arugula

Method

Sauté the onion in 3 Tablespoons Canola oil until it is translucent.
Add the rice and stir well until all of the grains are coated with the oil, stirring constantly for about 2 minutes over medium high heat.
Add white wine and stir constantly until it evaporates.
Add enough vegetable broth to cover the rice and stir until all the liquid is absorbed into the rice. Repeat this last step with the broth until the rice is tender to the bite.
Add the chopped cilantro and plumped cherries.
Add salt and white pepper to taste.

To prepare the wilted Arugula:

In a separate sauté pan over high heat, add a small amount of oil. When hot, add the arugula and sauté for 10 to 20 seconds.
Season with salt and pepper and place on top of the prepared risotto.

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