Going Green On A Shoestring

Tomatoes, corn and other vegetables are at their peak right now, which means the produce is fresh and inexpensive.

So Chef Waldy Malouf, as he takes the Chef on a Shoestring challenge, decided to create an entire meal based on what he could buy at the Green Market. You will be surprised by the number of dishes you can create on a $40 budget.

Chef Malouf takes a break from his new restaurant, Waldy's Wood-Fired Pizza and Penne, to visit The Saturday Early Show. (Malouf also heads the kitchen at New York's Beacon Restaurant.)

His menu:
Page 1: Chilled Yellow Tomato Soup
Page 2: Sweet Tomatoes and Bocconcini Salad and Crisp Penne with Ricotta
Page 3: Smoky Corn Succotash; Roasted Tomatoes and Herbs; and Peaches with Balsamic Vinegar.

The following are his recipes:

Chilled Yellow Tomato Soup
Serves 4

For the soup:
4 large yellow tomatoes
1 tablespoons extra-virgin olive oil
1 teaspoon coarse sea salt or kosher salt, plus additional to taste
3/4 cup chopped onion
1 garlic clove, minced
1 teaspoon powdered cumin seed
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper

For the cilantro-onion relish:
1 medium red tomato, seeded and diced
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced jalapeno
Coarse sea salt or kosher salt and freshly ground black pepper to taste

Method:

1. Core and roughly chop the tomatoes, reserving their juices. Heat the tablespoon of oil in a large pot over medium heat.
2. Add the onions and garlic and cook, stirring, until they are translucent, about three minutes. Do not let them brown. (If they start to color, add a tablespoon of water.)
3. Add the cumin powder to the pot, cook for an additional 30 seconds. Add the tomatoes and their liquid, and 1 1/2 cups of water. Stir in 1 teaspoon salt.
4. Bring the tomato mixture to a boil over high heat, then reduce the heat and simmer for about 15 minutes.
5. Turn off the heat and let the soup cool slightly. Puree the soup either with an immersion blender, or in batches in a blender or food processor. Strain through a coarse sieve and discard the solids.
6. Chill the soup until cold, at least 4 hours.
7. Meanwhile, in a non-reactive bowl, stir together all the ingredients for the cilantro-onion relish.
8. Season soup with lemon juice, salt, and pepper. Serve garnished with a spoonful of the cilantro-onion relish. Serve any remaining relish with chips or pita.

Ingredients:
1 bunch scallions, sliced about 6 inches in length (white and light green parts only)
2 tablespoons extra-virgin olive oil
Coarse sea salt or kosher salt and freshly ground black pepper
1 pint pear, cherry or grape tomatoes, halved
1/2 pound fresh mozzarella bocconcini
1/4 cup chopped fresh mint leaves

Method:
1. Light the grill to medium-high heat. Place the scallions in a large bowl and toss them with 1 tablespoon of the oil and season with salt and pepper.

2. Spread the scallions on the grill and cook, turning once, until they are charred, yet still firm at their centers, about 6 minutes.

3. Let the scallions cool slightly, then slice them in half.

4. In a salad bowl, toss the scallions with the tomatoes, mozzarella, and mint. Drizzle with the remaining 1 1/2 tablespoons of oil and season with salt and pepper.

Crisp Penne with Ricotta and Tomatoes
Serves 4

Ingredients:
Coarse sea salt or kosher salt
3/4 pound penne pasta
1 1/2 pounds tomatoes, (cut into large dice - half-inch by half-inch)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup fresh ricotta cheese
1/4 cup heavy cream
1/2 cup plus 2 tablespoons Fontina or Swiss cheese
2 tablespoon chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil

Method:

1. Bring a large pot of salted water to a boil. Cook the penne in the boiling water until it is just barely al dente (approximately five minutes). Drain and set aside.
2. Preheat the oven to 475 degrees F. In a bowl, whisk together the ricotta and cream. In a separate large bowl, toss the drained penne with the ricotta mixture, then stir in the 1/2 cup of Fontina cheese. Mix in the herbs and season with salt and pepper.
3. Add three quarters of the tomatoes to the pasta and toss. Spread the pasta mixture in a 9-by-13-inch baking dish or large gratin dish and top with the remaining tomatoes. Sprinkle with the remaining 2 tablespoons Fontina. Bake until the top is crisped, about 15 minutes. Serve immediately, while hot.

Ingredients:
1 pound fresh yellow wax beans cut into half-inch pieces
4 ears corn, shucked
2 medium tomatoes, diced medium
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
Coarse sea salt or kosher salt and freshly ground black pepper
1 cup diced red onion
1/2 cup chopped scallions
4 tablespoons butter
large bowl of ice water

Method:
1. In a large pot, bring well-salted water to a boil. Add the yellow wax beans. You will blanch the beans for 5 - 7 minutes or until tender.

2. Reserve one cup of the cooking water. Then remove the beans and immediately place them in the large bowl of ice water to stop them from cooking further. Chef's Note: The beans can be made a few hours in advance and reheated gently in the cooking liquid.

3. Light the grill to medium-high heat. Grill the corn until lightly browned. Remove from the grill using tongs and let the corn cool.
Holding the corn in a large bowl, slide a sharp knife along the cobs to cut away all the kernels, then run the back of the knife along the cobs to scrape the liquid into the bowl. Set aside.

4. In a large mixing bowl, mix together the tomato, olive oil, basil, and salt and pepper to taste.

5. Meanwhile, place the diced onions and chopped scallions in separate serving bowls.

6. When ready to serve, place the beans, 1 cup of the reserved cooking liquid, and 2 tablespoons butter in a small saucepan. Cook over medium heat until the butter melts. Season to taste with salt and pepper. Transfer beans to a serving bowl.

7. Place the corn and remaining 2 tablespoons butter in another small saucepan and heat until the butter melts and the corn is heated through. Season with salt and pepper to taste. Transfer to a serving bowl.
Serve the bowls of vegetables while the beans and corn are still warm. Let people assemble their own plates of succotash to taste.

Grilled Peaches with Balsamic Vinegar
Serves 4

Ingredients:
4 large ripe peaches halved and pitted
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/3 cup balsamic vinegar
3/4 cup sliced almonds

Method:

1. Light the grill to medium heat.
2. In a saucepan, combine the sugar with 2/3 cup of water and the vanilla bean and bring to a boil, stirring occasionally until the sugar dissolves. Simmer for 2 minutes, then set aside and let cool.
3. Score the peach halves with an "X" mark on the skin sides.
4. Combine the peach halves in a large bowl with the sugar syrup, vanilla bean, and balsamic vinegar. Toss to coat. Let the peaches sit in the syrup for 15 minutes.
5. While the peaches are sitting, place the almonds in a small pan with heat-proof handles. Lightly toast the almonds.
6. Use tongs to pull the peaches from the syrup and place them on the grill, cut sides down. Grill for 2 to 4 minutes, basting with the balsamic syrup. Turn the peaches over and baste, filling their cavities with syrup.
7. Grill for another 2 to 4 minutes, until the peaches are soft and the syrup has begun to caramelize. Place the pan of almonds on the grill and toast, shaking, until golden and fragrant, 2 to 4 minutes.
8. To serve, place two peaches, skin side down, on each plate. Drizzle with more of the balsamic syrup, and garnish with the toasted almonds.