Please join us this Friday, June 17 for the opening of the Como Park Zoo & Conservatory's newest exciting exhibit, "Roots, Shoots, and Fruits: The Incredible Edible Garden!" Learn new recipes to try at home and practical tips to try in your home garden from the zoo's horticulture staff. Bring the whole family!To tide you over until Friday's opening do some summer cooking on your own. We recommend making a organic tomato and herb oil appetizer that is featured in the Minnesota Homegrown Cookbook. The recipe features some of the ingredients that you will be able to find at the exhibit.
Organic Tomato and Herb Oil Appetizer
Ingredients:
2 large organic tomatoes
1 tablespoon cilantro oil
2 teaspoons white truffle oil
1/4 cup micro greens
Sea salt and fresh ground pepper
Directions: First, prepare the cilantro oil. For the cilantro oil you will need 1/2 pound of cilantro, 1/2 cup of olive oil, and 1/2 teaspoon of salt. Begin by boiling a small pot of water. Then place approximately a half-dozen ice cubes and 2 quarts of water into a small bowl. Place small bunches of cilantro into the boiling water for 2 seconds. Remove the cilantro bunches immediately and let them cool in the ice water. Then remove the cilantro bunches from the ice water and squeeze the water out. Next, cut the stems off and chop the leaves. Then place the cilantro in a food processor with the olive oil and salt and purée for 1 minute. Place a strainer over a pitcher and scrape the cilantro mix into the strainer. Let it stand for one hour. Pour the oil into a small tube and refrigerate it.
Wash the tomatoes and then slice them into 1/4-inch thick slices. Place them around a large plate or platter. Drip the cilantro oil and truffle oil randomly over the tomatoes. Then sprinkle it with the sea salt and ground pepper as desired. Lastly, enjoy this summer appetizer that goes well with cheeses, bread, or grilled items.
Stop by the exhibit this Friday and throughout the summer for more recipes and cooking tips!
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