A great way to use up a variety of garden veggies...add whatever you have!
Take a pound of pasta and boil until tender, drain and rinse under cool water. Add to a large bowl. Chop a variety of garden fresh veggies (I use cherry tomatoes, red onion, bell pepper, cucumber (seeded) in any amounts you like and add to pasta. Cube some cheese (I like Muenster or Monterey Jack, but you can use any kind). Sprinkle on a few tablespoons of McCormick Salad Supreme seasoning and some Italian vinaigrette dressing, chill and eat. So light and refreshing on a hot summer day.
Wednesday, August 26, 2009
Fresh Tomato Salsa
We have been eating a lot of this lately...so good! Add a touch of sugar to balance the acidity.
3 tomatoes, chopped
1/2 cup finely diced onion
1-2 jalapenos, finely chopped (depending on how spicy you like it)
1/2 cup chopped fresh cilantro, opt.
1 teaspoon salt
2 teaspoons lime juice
In a medium bowl, stir together tomatoes, onion, jalapeno, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. I also like to add about a tsp. of sugar to my salsa...it seems to balance the acidity of the tomatoes.
Serve with tortilla chips!
3 tomatoes, chopped
1/2 cup finely diced onion
1-2 jalapenos, finely chopped (depending on how spicy you like it)
1/2 cup chopped fresh cilantro, opt.
1 teaspoon salt
2 teaspoons lime juice
In a medium bowl, stir together tomatoes, onion, jalapeno, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. I also like to add about a tsp. of sugar to my salsa...it seems to balance the acidity of the tomatoes.
Serve with tortilla chips!
Friday, July 31, 2009
Another pasta recipe...
This is very simple. Boil pasta according to package directions. Drain. Add olive oil, chopped fresh tomatoes, salt and pepper, a little garlic if you want. Sprinkle on crumbled feta (I like the sun dried tomato and basil flavor) and dinner is ready!
Summer Pasta Your Way
10 oz dried spinach or whole grain spaghetti
2 TBSP sliced green onion
1 TBSP olive oil
1 1/2 c. assorted fresh summer vegetables*
1/4 c. sun dried tomatoes, drained and snipped
2 c. assorted color tomatoes (either grape or cherry halved or regular seeded and chopped)
1/2 c. white wine or broth
1/4 c. pitted kalamata olives, sliced opt.
salt and pepper to taste
1/2 c. crumbled feta cheese (or goat, gouda, or shredded parmesan)
2 TBSP. snipped fresh basil
Cook pasta in salted water according to package directions. Meanwhile, in large skillet cook onion in hot oil over med.
heat for 30 seconds. Stir in assorted veggies and dried tomatoes. Cook covered 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired. Cook 30 seconds more. Spoon tomato mixture over hot cooked pasta, Toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil. Can add grilled chicken or shrimp also.
* sugar snap peas halved crosswise, quartered and sliced zucchini or summer squash, sliced mushrooms, diced sweet peppers, cooked lima beans, green beans, asparagus, carrot, or eggplant are all options.
2 TBSP sliced green onion
1 TBSP olive oil
1 1/2 c. assorted fresh summer vegetables*
1/4 c. sun dried tomatoes, drained and snipped
2 c. assorted color tomatoes (either grape or cherry halved or regular seeded and chopped)
1/2 c. white wine or broth
1/4 c. pitted kalamata olives, sliced opt.
salt and pepper to taste
1/2 c. crumbled feta cheese (or goat, gouda, or shredded parmesan)
2 TBSP. snipped fresh basil
Cook pasta in salted water according to package directions. Meanwhile, in large skillet cook onion in hot oil over med.
heat for 30 seconds. Stir in assorted veggies and dried tomatoes. Cook covered 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired. Cook 30 seconds more. Spoon tomato mixture over hot cooked pasta, Toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil. Can add grilled chicken or shrimp also.
* sugar snap peas halved crosswise, quartered and sliced zucchini or summer squash, sliced mushrooms, diced sweet peppers, cooked lima beans, green beans, asparagus, carrot, or eggplant are all options.
Friday, July 24, 2009
Creamy Coleslaw
1/2 cup Hellmann’s mayonnaise
1/4 cup sugar
3 carrots, shredded
1 small head of cabbage, shredded
Mix mayo and sugar. Stir in cabbage and carrots just before serving. Season with salt and pepper to taste. (Sometimes I add a little more mayo, adjust amounts to your liking).
1/4 cup sugar
3 carrots, shredded
1 small head of cabbage, shredded
Mix mayo and sugar. Stir in cabbage and carrots just before serving. Season with salt and pepper to taste. (Sometimes I add a little more mayo, adjust amounts to your liking).
Veggie Wraps
2 large flour tortillas (9” diameter), can use regular, spinach, tomato, etc.
6 TBSP cream cheese (softened to room temp)
1/2 small cucumber, peeled and thinly sliced
1 tomato, thinly sliced
1 cup alfalfa sprouts
salt and pepper to taste
(Feel free to experiment with other fresh veggies-lettuce, spinach, peppers, onion, shredded carrot or cabbage)
Spread the tortillas with cream cheese. Arrange the veggies of your choice equally among the tortillas. Sprinkle with salt and pepper. Fold tortillas into a wrap, cut in half on the diagonal and serve immediately.
6 TBSP cream cheese (softened to room temp)
1/2 small cucumber, peeled and thinly sliced
1 tomato, thinly sliced
1 cup alfalfa sprouts
salt and pepper to taste
(Feel free to experiment with other fresh veggies-lettuce, spinach, peppers, onion, shredded carrot or cabbage)
Spread the tortillas with cream cheese. Arrange the veggies of your choice equally among the tortillas. Sprinkle with salt and pepper. Fold tortillas into a wrap, cut in half on the diagonal and serve immediately.
Tuesday, July 14, 2009
Chocolate Zucchini Cake
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 cup all purpose flour
1/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 cups shredded zucchini
1 cup chopped walnuts (optional)
1/2 cup semi-sweet chocolate chips
In a mixing bowl, cream butter and sugar. Add eggs beating well. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder, and cinnamon; gradually mix into wet ingredients. Fold in zucchini and walnuts if using. Spread into a greased 9X13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool before slicing. Good with whipped cream or vanilla ice cream. No one will ever guess there is zucchini in it!
1 1/2 cups sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 cup all purpose flour
1/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 cups shredded zucchini
1 cup chopped walnuts (optional)
1/2 cup semi-sweet chocolate chips
In a mixing bowl, cream butter and sugar. Add eggs beating well. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder, and cinnamon; gradually mix into wet ingredients. Fold in zucchini and walnuts if using. Spread into a greased 9X13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool before slicing. Good with whipped cream or vanilla ice cream. No one will ever guess there is zucchini in it!
Easy Cucumbers
(This is my Grandma’s recipe...she has been making it for years.)
Cucumbers, sliced (peel if you would like, or leave the peel on)
Onions, sliced
Salt
Pepper
1 cup water
1 cup white vinegar
1 cup sugar
Sweat cucumbers 15-20 minutes with salt and drain off excess water. Combine water, vinegar, sugar, and pepper and stir until sugar is dissolved. Pour over cucumbers and onions. Keeps up to 3 weeks in refrigerator. The longer they set, the better they taste.
Cucumbers, sliced (peel if you would like, or leave the peel on)
Onions, sliced
Salt
Pepper
1 cup water
1 cup white vinegar
1 cup sugar
Sweat cucumbers 15-20 minutes with salt and drain off excess water. Combine water, vinegar, sugar, and pepper and stir until sugar is dissolved. Pour over cucumbers and onions. Keeps up to 3 weeks in refrigerator. The longer they set, the better they taste.
Tuesday, June 23, 2009
Spinach Pizza
This is so good...I don't really have a recipe for this, so I'll just explain what I do. Take a pre-baked pizza crust and spread with ricotta cheese. In the meantime, take some fresh spinach and chopped garlic and cook in a little olive oil until wilted; drain any liquid off spinach. Now spread the spinach on top of ricotta cheese. Top that with sliced red onions and pizza cheese and/or parmesan. Bake until hot and slightly browned around the edges. (I think I bake in a 425 degree oven).
Wednesday, June 17, 2009
A Word On Radishes...
Have you ever cooked radishes? I had never thought of this before, but recently tried it and they were really good! I sliced some thinly, and sauteed for 4-5 minutes in some butter and seasoned to taste with salt and pepper. The hotness totally cooked out and they were actually kind of sweet. Had a taste similar to cooked cabbage. I also recently read that someone cooks them in a foil packet on the grill, but I have not tried that.
Chive Garlic Bread
1/4 cup butter, softened
1/4 cup grated Parmesan cheese
2 tablespoons snipped chives
1 garlic clove, minced
1 (1 pound) loaf French bread, cut into 1 inch slices
In a bowl, combine the butter, Parmesan cheese, chives and garlic. Spread on one side of each slice of bread; wrap in a large piece of heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through.
1/4 cup grated Parmesan cheese
2 tablespoons snipped chives
1 garlic clove, minced
1 (1 pound) loaf French bread, cut into 1 inch slices
In a bowl, combine the butter, Parmesan cheese, chives and garlic. Spread on one side of each slice of bread; wrap in a large piece of heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through.
Baby Spinach Omelet
2 eggs
1 cup torn baby spinach leaves
1 1/2 tbsp. grated parmesan cheese
1/4 tsp. onion powder
1/8 tsp. ground nutmeg
salt and pepper to taste
In a small bowl, beat eggs and stir in the baby spinach and cheese. Season with onion powder, nutmeg, and salt and pepper.
In a small skillet coated with cooking spray over medium heat, cook egg mixture about 3 minutes, until partially set. Flip with spatula, and continue cooking 2-3 minutes. Reduce heat to low, and continue cooking 2-3 minutes, or to desired doneness.
This recipe was found on allrecipes.com. Allrecipes is a really good website to search out new ways to fix common ingredients.
1 cup torn baby spinach leaves
1 1/2 tbsp. grated parmesan cheese
1/4 tsp. onion powder
1/8 tsp. ground nutmeg
salt and pepper to taste
In a small bowl, beat eggs and stir in the baby spinach and cheese. Season with onion powder, nutmeg, and salt and pepper.
In a small skillet coated with cooking spray over medium heat, cook egg mixture about 3 minutes, until partially set. Flip with spatula, and continue cooking 2-3 minutes. Reduce heat to low, and continue cooking 2-3 minutes, or to desired doneness.
This recipe was found on allrecipes.com. Allrecipes is a really good website to search out new ways to fix common ingredients.
A Recipe Blog
Okay, so I love to garden...but I also love to cook. I have been sharing recipes with our CSA customers via a newsletter, so I have decided to share them here as well, along with any other recipes that strike my fancy. Almost all of them will include produce fresh from the garden. Let's get cooking!
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