Main Dish

Heirloom Tomato Panzanella

This is one of the recipes Teena Borek of Teena’s Pride shares with her Miami-Dade CSA members. The rustic salad makes a great vegetarian lunch.

Panzanella Croutons

1/4 cup unsalted butter

1 tablespoon minced garlic

6 cups crustless day-old bread, cut in 1/2-inch cubes

Sea salt and freshly ground pepper, to taste

6 tablespoons finely grated Parmesan

Tomato Salad

2 pounds assorted ripe heirloom tomatoes, peeled, seeded and cut into chunks

1/4 cup minced red onion

2 teaspoons minced garlic

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh tarragon leaves

1 teaspoon sea salt

Freshly ground pepper, to taste

2 cups trimmed arugula

Fresh Parmesan, for garnish

To make the croutons: Drain tomatoes in a colander while preparing rest of ingredients. Place a large sheet pan in the oven and heat to 375 degrees.

Melt butter in a large skillet over medium heat and cook until it foams. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add bread cubes and toss to evenly coat. Season with salt and pepper.

Transfer cubes to the heated baking sheet. Sprinkle with cheese and toss again to melt cheese. Bake, shaking the pan occasionally, about 10 minutes, until croutons are crisp and lightly colored on the outside but still soft on the inside.

To make the salad: Combine tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt and pepper in a large bowl. Add croutons and toss. Divide among 4 plates. Top each serving with arugula. With a vegetable peeler, shave Parmesan over the salad. Makes 4 servings.

Source: Adapted from “Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans” (Florida, $28).

Per serving: 562 calories (67 percent from fat), 43 g fat (13 g saturated, 24 g monounsaturated), 37 mg cholesterol, 9.4 g protein, 38 g carbohydrates, 4.3 g fiber, 984 mg sodium.

Soup

Caramelized Plantain Soup with Smoked Ham & Sour Cream

1/4 cup plus 1 tablespoon olive oil

2 tablespoons unsalted butter

2 very ripe plantains, peeled and sliced into 1/2-inch-thick pieces

Pinch each salt, sugar and cayenne

1/2 teaspoon ground turmeric

2 leeks, white part only, cleaned and finely diced

1 large carrot, trimmed, peeled and finely diced

1 sweet onion, finely diced

3 garlic cloves, thinly sliced

1 Scotch bonnet pepper, stemmed, seeded and minced

1 cup fresh orange juice

4 cups chicken stock

2 cups heavy cream

Kosher salt and freshly ground pepper

1/2 cup cooked ham, diced or shredded

1/2 cup sour cream

Heat the oil and butter in a large saucepan over medium high. Add the plantains, season with the pinches of salt, sugar and cayenne, and cook, stirring occasionally, until browned, about 10 minutes.

Stir in the turmeric, leeks, carrot, onion, garlic and chile pepper. Cook until the vegetables are nicely caramelized, about 10 minutes.

Stir in the orange juice and cook 2 minutes. Stir in the chicken stock and bring to a boil.

Reduce the heat to a high simmer and cook the soup for about 12 minutes, until the liquid is reduced by half. Stir in the cream, turn up the heat and reduce the soup for about 5 minutes, until it reaches a creamy consistency. Remove from the heat, and puree with a hand blender. Season to taste. Stir in the ham. Serve garnished with sour cream. Makes 4 servings.

Source: Adapted from “My Key West Kitchen: Recipe and Stories” (Kyle, $29.95).

Per serving: 905 calories (68 percent from fat), 70 g fat (37 g saturated, 25 g monounsaturated), 210 mg cholesterol, 15.8 g protein, 59 g carbohydrates, 4 g fiber, 702 mg sodium.

More information

Main Dish

Whole Roasted Snapper with Anchovy Butter

The Van Akens write that this dish was inspired by one served by Philip Mascia, chef-owner of the Port of Call.

2-pound whole snapper, gutted and scaled

Kosher salt and freshly ground pepper

1/2 cup white wine

3 tablespoons extra-virgin olive oil

4 to 5 fresh thyme sprigs

2 to 3 bay leaves

1 lemon, sliced

1 medium red onion, sliced

1 small bulb fennel, cored and sliced

Anchovy Butter

1/2 cup (1 stick) unsalted butter, softened at room temperature for at least 30 minutes

6 anchovy fillets packed in olive oil (preferably wild-caught), rinsed well and chopped into a near paste

1 teaspoon freshly ground pepper

1 tablespoon strained fresh lemon juice

Heat the oven to 400 degrees. Cover a large pan with a piece of aluminum foil large enough to wrap the fish.

Place the fish on the foil. With a sharp knife, make slashes in the flesh 1 to 1 1/2 inches apart, almost to the bones. Season the fish with salt and pepper on both sides and pour the wine around it. Drizzle some of the olive oil on the fish and the rest into the wine. Scatter the thyme and bay leaves around the fish and add a few lemon slices (save the rest for garnish), the onion and fennel.

Fold up the foil and seal the edges to create a packet. Roast the packet of fish in the pan for 30 to 35 minutes, until cooked through.

Meanwhile, in a serving bowl, combine the softened butter, anchovies, pepper and lemon juice; mash together thoroughly with the back of a fork.

Unwrap the fish at the table and serve with anchovy butter on the side. Makes 2 servings.

Source: Adapted from “My Key West Kitchen: Recipe and Stories” (Kyle, $29.95).

Per serving: 663 calories (71 percent from fat), 52 g fat (30 g saturated, 14 g monounsaturated), 206 mg cholesterol, 46 g protein, 0.4 g carbohydrates, 0 fiber, 153 mg sodium.

Snack

Cajun-Style Boiled Peanuts

2 1/2 pounds green peanuts

1 small white onion, peeled and cut in half

1 green bell pepper, halved and seeded

2 tablespoons granulated garlic

1 tablespoon red pepper flakes

1 tablespoon cayenne

2 to 3 jalapeño peppers, fresh or pickled

2 tablespoons rock salt

2 tablespoons spicy crab boil (such as Tony Chachere’s or Zatarain’s)

1 lemon, sliced

Combine peanuts, onion, bell pepper, garlic, pepper flakes, cayenne, jalapeños, rock salt, crab boil and lemon in a large stockpot. Add enough cold water to cover by 3 inches. Bring to a boil, then reduce heat to a vigorous simmer.

Simmer for 3 hours, or until peanuts are soft. Cool completely in liquid. Rewarm before serving, if desired. Makes 2 1/2 pounds.

Source: Adapted from “Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans” (Florida, $28).

Per 1-ounce serving: 90 calories (60 percent from fat), 6 g fat (1 g saturated, 3 g monounsaturated), 0 cholesterol, 4 g protein, 5 g carbohydrates, 2 g fiber, 210 mg sodium.

Meet the authors

“Field to Feast” authors Pam Brandon, Katie Farmand and Heather McPherson speak about their book at 8 p.m. Friday at Books and Books, 265 Aragon Ave., Coral Gables. The free program is co-sponsored by Slow Food Miami; 305-442-4408.