By David Harbilas

As odd as it sounds to eat raw tomato paste, this recipe asks just that of us.

Even more strange might be the combination of tomato paste with yogurt.

This is another Turkish recipe that, as far as I know, has not made any inroads to American cuisine, which is a shame since it provides a sort of “new” flavor.

Really, you have two sources of sweet and sour flavors in the yogurt and tomato paste, and when paired together they an almost garlic-like quality to them.

This sauce, then, is a perfect alternative to aioli, that famous French mayonnaise featuring garlic. Serve it with fried seafood or as a spread on sandwiches.

Makes about 2 cups

• 1 cup plain yogurt
• 3 tablespoons tomato paste
• 1 clove minced garlic Read the rest of this entry »

By David Harbilas

This is really an inspiration of the Turkish shepherd salad that I’ve been serving at my new job at Mavi Bistro in Hudson, New Hampshire.

There really isn’t much of a difference, though the Greeks do seem to like using celery where the Turks do not.

Other than that, both salads are a mixture of chopped vegetables, the most predominant of which is tomato, and both use a simple vinaigrette for the dressing.

As simple as this is to start a meal with, it makes a wonderful lunch entrée when paired with a piece of grilled fish, beef, chicken, or shrimp, as we do at the restaurant.

Serves 2

• 4 ripe tomatoes, diced
• 2 stalks of celery, diced
• ½ red onion, diced Read the rest of this entry »

By David Harbilas

I mentioned this recipe in one of my recent posts, and as simple as this recipe is it almost feels like it isn’t worth explaining.

That said, there are a few simple things that can be done to it, since it was given to me in a very basic form.

It can be made with just tomato paste and water, but it benefits best from stock and vegetables.

Nearly a soup, this dish works well as a side for any protein, pork, beef, or chicken.

Makes enough for 4-6 people

• 1 onion, grated
• 2 stalks celery, diced
• 1 carrot, grated Read the rest of this entry »

By Mindy McIntosh-Shetter

The other day I was at the gym and discovered a simple idea.

This idea was so simple I thought, “Why has know one thought of that before?”

The concept was clean eating.

This idea did not include preservatives, fast food or food artificially colored but instead consisted of home cooking. As I continued to look through the magazine, I thought about a dish my husband made with water from the “love apple.”

This water was ruby red in color and was Read the rest of this entry »

By David Harbilas

This dish is nearly identical to the tomato braised cauliflower, except that it uses both tomato paste and a prepared tomato sauce.

I rarely, if ever, use prepared tomato sauces, and I only do so here out of a loyalty to tradition.

This is a dish the Greeks serve with roast leg of lamb, and it is nearly as ubiquitous in Greek cuisine as spanakopita.

I don’t know the name for this dish in Greek (my father was fluent in Greek, but I never had a desire to learn it), but I am sure there is one that hearkens back to an age-old preparation that the yia-yias (Greek for grandmothers) used to make during special celebrations when a leg of lamb would be served.

It benefits from being cooked in the pan along with the lamb, but this isn’t entirely necessary. If you don’t like lamb, this dish also goes well with roast chicken or beef.

Serves 4

• 1 pound green beans, trimmed
• 1 clove garlic
• 1 small can prepared tomato sauce (pureed–it should be a smooth texture) Read the rest of this entry »

By Mindy McIntosh-Shetter

This recipe takes its inspiration from Turkish cuisine, which I have been featuring lately on Tomato Casual.

It’s a very simple dish, really only using about four ingredients, and it benefits mostly from long, slow cooking.

The method can be applied to any vegetable, or for that matter any meat. But it seems to do something uncanny to cauliflower, an under-appreciated vegetable.

The final result is very tender, with a combination of sweet and buttery flavors. Serve this dish any grilled meat, or roast leg of lamb.

Serves 4

• 1 head cauliflower, separated into florets
• ½ onion, diced
• 1 clove garlic Read the rest of this entry »