Hi, I am interested in several of your tomatoes.. take a look at my list and see if anything interests you! Courtney

Thai Green Beans and butternut squash 1 medium butternut squash, split in half and baked at 350C until done (pierce with a fork to test) 1 can regular coconut milk (15 oz or so) 2 cups fresh cut green beans (frozen works too but fresh is best) 3 cloves garlic, minced 1 tsp sugar 1 tbsp lemon or lime juice 3 leaves from a kaffir lime 1 small bunch of fresh thai basil AKA Siam queen (regular sweet basil will also work) 1 small bunch chopped scallions 1 sliced hot pepper (I used cayenne and thai red peppers, leave in slices so they can be removed if desired  green hot peppers will also work here) Salt to taste Bake butternut squash. When cool enough to handle, peel, seed and cut into 1 inch chunks. Open can of coconut milk. Use some of the solids on top (the oil) to sauté garlic, kaffir lime leaves, sugar, salt and hot peppers for just a few minutes (do not burn the garlic). Add green beans and squash cubes and stir. Add the rest of the coconut milk can and cook for 10-15 minutes until green beans are done. Taste, adjust seasonings and sprinkle top with chopped scallions.

They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

OKRA AND CHICKPEAS...Vegan/Lacto When I prepare fresh okra, I always cut off the tips and the stems. Also, make sure you wash the cut okra thoroughly; otherwise, too much of the okra liquid (kids call it the gooey, slimey stuff) will get into the dish. 1 tablespoon butter or margarine 1 large onion, chopped finely 2 cloves of garlic, crushed 3 tomatoes, chopped 1 green chili pepper, seeded and finely chopped 1 pound okra 1 teaspoon ground cumin 1-3/4 cups canned chickpeas, drained Salt and pepper to taste In a frying pan, melt the butter and saute the onion and garlic until the onion is lightly browned. Then, add the remaining ingredients, stirring occasionally. Heat well and serve. ------------------------------------------- MUSHROOM SOLIANKA...Vegan "TipWorld Recipes" by Tiffany Taylor Serves 6 to 8. This Russian casserole is a tangy, unexpected mixture of mushrooms and cucumbers. 1-1/2 pounds cabbage, shredded 4 teaspoons magarine 1/2 cup water 4 teaspoons vinegar 1 onion, grated 6 ounces tomato paste 2 teaspoons sugar 1-1/2 teaspoons salt 1/4 teaspoon pepper 2 cucumbers 1 pound mushrooms Preheat oven to 375 degrees. Place cabbage in a large saucepan with butter, water, and vinegar. Bring to a boil; cover and simmer 5 minutes. Add onion, tomato paste, sugar, salt, and pepper. Mix well. Put half of cabbage mixture in a lightly buttered casserole dish. Peel and slice cucumbers; arrange on top of cabbage. Slice mushrooms; place on top of cucumbers. Add remaining cabbage. Cover and bake 1/2 hour. Per serving: 92 calories, 3 grams fat, 5 milligrams cholesterol, 13 grams carbohydrates, 4 grams fiber, 4 grams protein, 607 milligrams sodium. ----------------------------------------- ENDIVE SALAD...Vegan "TipWorld"...e-mail by Tiffany Taylor Serves 4. 6 heads Belgian endive (about 1 pound) 1/3 cup vinegar 2 tablespoons olive oil 1 teaspoon Dijon-style mustard Salt and pepper to taste 3/4 cup chopped parsley Rinse endive and cut into long, fine julienne strips. Wrap in paper towels; place in a plastic bag. Chill. Pour vinegar and oil into a salad cruet or a jar with a tight-fitting lid. Add mustard, salt, and pepper. Shake vigorously; chill. Combine endive and parsley in a serving bowl. Toss with dressing; serve at once. Per serving: 91 cal, 7 g fat, 0 mg cholesterol, 6 g carbohydrates, 4 g fiber, 2 g protein, 55 mg sodium -------------------------------------------- WHOLE WHEAT PUMPKIN BREAD...Lacto/Ovo "TipWorld"..e-mail today's recipe makes one 8-1/2 inch loaf. 1-1/4 cups whole-wheat flour 1/4 cup yellow cornmeal 1 teaspoon baking soda 1/2 teaspoon ground cinnamon Dash of teaspoon ground nutmeg Dash of salt 1/3 cup unsalted butter 2/3 cup sugar 1 cup cooked pumpkin 3 egg whites 1/2 cup water 1/4 cup raisins 1/4 cup chopped walnuts Dry mix the flour, baking soda, nutmeg, and salt together. In another bowl, mix the...