Caprese Salad

With summer's tomatoes at their peak, a simple {no cook!} recipe to help your family gobble them up!

INGREDIENTS:

1 Large Beefsteak or Heirloom tomato, or 2-3 of a smaller variety

1 package Fresh Mozzarella {Not mozzarella cheese!}

Handful of fresh basil

Salt and pepper 

Olive oil 

Balsamic Vinegar

DIRECTIONS: 

Slice mozzarella and tomatoes and alternate on plate. Depending on how much you enjoy the taste of basil, place basil between slices OR chiffonade basil and sprinkle on top. Salt and pepper according to taste. Drizzle olive oil and vinegar over just before serving. Best eaten fresh and on the same day!

Delicious Green Beans

The garden is finally producing (well, not the tomatoes, what's up with that.. anyone else??). I'm embarrassed to admit that I had an "oh dear" moment this week when I realized I was going to have to harvest everything. It's a good problem to have :)

The green beans are going crazy. Part of the reason we planted so many was that Jeremiah loves them, but you can only eat the same thing the same way for so long. So, I'm trying out new ways of cooking them. I really loved these! They are basically P-Dub's recipe, but I changed it up a bit. Sorry, P-Dub, there is no lard in this kitchen.

Isn't it lovely?

I didn't share. Yes. I ate all of these. I'm a bit embarrassed. And to my credit it took me all afternoon. Does that make it any better?? No. Not really.

It was a bad decision on so many levels.

Here we go!

Ingredients:

3 slices turkey bacon, chopped

1/2 white onion, chopped

1 clove of garlic, minced

1 pound trimmed green beans

1/2 large tomato, chopped

1 cup hot water

2 t. chicken base

kosher salt, to taste (I used about 1t.)

How to:

Cook the turkey bacon until brown, and then add in the onion and garlic. Cook until the onion is soft. Add in the green beans and tomatoes. Mix together the water and chicken base then pour into the pan. Sprinkle with salt. Cover, but leave vented, and let cook about 50 minutes, stirring occasionally. I let the water evaporate so that everything would get brown and delicious.

Enjoy!

Grandma Joycie's Zucchini Soup

Don't let the blah color fool you. This soup is inexpensive, freezes well, and goes along great with a BLT or as a first course for a fine meal!

INGREDIENTS:
4-6 slices bacon, chopped (use gluten free for a GF meal)
1 medium onion, chopped
1 clove garlic, minced
2 1/2-3 1/2 cups of water
2 teaspoons salt
1 teaspoon pepper
6-8 medium zucchini, sliced
1 16 oz. container sour cream*

DIRECTIONS: Cook bacon in large pot until light brown. Add onion and garlic, saute lightly in grease. Add remaining ingredients except sour cream. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blend 2 cups at a time. Return to pot. Mix in sour cream* and reheat. Serve warm. Serves 4

NOTE* I opted to double the recipe and freeze half. In the event that you would like to do the same, refrain from adding the sour cream until you are ready to serve it.

Classic Butternut Squash Soup

An easy and tasty soup recipe from Whole Foods. Serve with a salad and crusty bread. Enjoy!

INGREDIENTS:
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

DIRECTIONS:

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Variations:

Apple, Gorgonzola and Almond
Follow recipe above and stir a cup of applesauce into pureed soup. Garnish each serving with a tablespoon crumbled Rogue Creamery Gorgonzola, a tablespoon of toasted whole almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Thai Flavors
Stir a tablespoon red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Cook until vegetables are tender and ginger is aromatic. Add squash, cook until tender, then add broth and 1/2-cup light or regular coconut milk. Season with salt and pepper. Puree soup and garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. NOTE: Pappadums are available on the snack food aisle.

Southwestern Spin
Add a tablespoon chopped chipotles in adobo to carrot, celery and onion mixture. Cook until vegetables are tender. Add squash, cook until tender, then add broth. Season with salt and pepper. Puree soup and garnish each serving with 2 tablespoons crumbled queso fresco, a tablespoon cumin-toasted pumpkin seeds and a tablespoon chopped fresh cilantro. NOTE: Canned chipotles in adobo sauce are available on the Mexican food aisle.

Stuffed Acorn Squash

It's that time of year...time to put away the hot dogs, brats, and corn on the cobb, and start working on reducing the abundance of squashes and gourds that we all grew so enthusiastically this summer. These Acorn Squash are from Uncle Shaan's garden. Just the perfect size for individual portions, they invite you to stuff and bake them! Although, we usually eat them sweet, with cinnamon and marshmallows, tonight I decided to take a savory approach. Delicious!

INGREDIENTS:
4 small acorn squash
2 tablespoons unsalted butter, cut into 8 pieces
1 package Jimmy Dean All Natural Pork Sausage
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Several handfuls of fresh baby spinach, chopped kale or swiss chard.
1/2 cup white wine or chicken broth
1 1/2 cups cooked rice of any sort (I like to use a package of Rice-a-Roni Nature's Way Long Grain and Wild Rice)
Generous pinch kosher salt
Freshly ground black pepper
Swiss cheese, for topping

DIRECTIONS:

Preheat the oven to 400 degrees F.

Cut each acorn squash in half and scoop out the seeds. If necessary in order for the squash to sit level, cut off a small portion of the bottom. Put 1 of the 8 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with tin foil. Set aside.

In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot, and greens until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine or stock.

Return the pork to the pan along with the cooked rice. Salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with cheese. Cover with tin foil and bake for 1 hour, or until the squash is tender. Remove tin foil for last 15 mintues. Serve immediately.

Summer Tomato Salad

If your plants are in full bloom (like ours are), and you've found yourself with an ABUNDANCE of tomatoes these last few weeks (like we have) I suggest you try this recipe. Simple to prepare and extremely tasty, it will use up those extra tomatoes in no time!

*Note: This recipe can also be diced and made into a fresh bruschetta. Serve atop grilled, sliced bread and enjoy!

INGREDIENTS:
8 to 10 small tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper

DIRECTIONS:

Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.

Serves 6 to 8.