Garlic and Basil Tomato Pasta

Simple and fast! This is a great recipe for using all those fresh tomatoes and basil from the garden!

Recipe

1 pound uncooked whole wheat pasta (I like angel hair)

4-5 pounds tomatoes, large or cherry cut in half or bite size chunks

2 tablespoons garlic, minced

1/2 cup fresh chopped basil

2 tablespoons olive oil

2 tablespoons butter

salt and pepper to taste

1/4 cup Parmesan cheese, shredded

Cook your noodles following the directions on the package. In the meantime, chop the tomatoes, garlic and basil and place in large bowl with oil and butter. Remove the noodles from the pot and strain. Pour them while still hot over the tomato, basil mixture and let melt the butter. Add salt and pepper to taste and the cheese. Toss well and serve.

August 27, 2014

Fresh Canned Peaches

I love this time of year when the fruit is on in abundance. Peaches are one of my favorites! This recipe is simple and a healthier version of the stuff processed in syrup. I usually buy 2 large boxes form the farmer’s market to make 20 quarts plus some for making fruit leather or jam.

Recipe

Fresh Peaches

1 tablespoon organic sugar per quart

1 teaspoon citric acid per quart

Boiling hot water

Blanch the peaches for 30 seconds. Remove the skin and pit and cut into slices. Place peaches in jar filling to rim. Add the sugar and citric acid. Pour boiling hot water into the jar until there is a 3/4 inch space to the top. Clean the edges and put on lids and rings. Process for 25 minutes.

July 10, 2014July 10, 2014

Vegan Tai Salad

This dish is gluten free and very healthy! Delicious too!

Recipe

1 package brown rice noodles, cooked according to directions on package

1 head Napa cabbage, chopped

2 cups bean sprouts

2 cups sugar snap peas

2 bunches green onions

2 cups shredded carrots

1 bunch cilantro, chopped

1 bunch mint, chopped

1 bunch basil, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

sesame seeds (optional)

Sauce

2 cloves garlic, chipped finely

2-inch ginger root grated

1 teaspoon chili sauce

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1/2 cup peanut butter

1/2 cup honey

Place all veggies, herbs and noodles in a large bowl. Mix together all the ingredients for the sauce. Mix together just before serving.

July 10, 2014July 10, 2014

Strawberry Mango Guacomole

Perfect with crackers or chips!

Recipe

4 medium avocados, chopped

1/2 red onion chopped

2 ripe mangos chopped

3 cups strawberries quarterd

2 jalapeno peppers chopped

1 bunch cilantro chopped

2 limes juiced

sea salt and pepper to taste

Gently toss all ingredients together and serve.

July 10, 2014

Creamy Vegan Tomato Basil Pasta

It’s that time of year for fresh basil and tomatoes! This delicious dish is surprisingly ‘creamy’ and satisfying without the cream. Simple and fast for those summer evenings when we’d rather be outside!

Recipe

1/2 cup cashews

1/2 cup water

16 ounces uncooked spiraled pasta

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 cups fresh diced tomatoes or 15 ounce can diced tomatoes

3 handfuls of fresh spinach, chopped

2-3 tablespoons nutritional yeast flakes

1 cup fresh chopped basil

2-3 tablespoons tomato paste

1 teaspoon dried oregano or Italian seasoning

Sea salt and fresh ground pepper to taste

Cook the pasta in boiling water in a large pot, strain when done. Blend the cashews and water in a blender and set aside. In another large pan cook the onions and garlic in oil. Add the cashew cream, tomatoes, spinach, yeast, basil, paste and oregano. Saute for a few minutes and add the pasta. Season with salt and pepper and serve with large green salad.

May 20, 2014

Sun-dried Tomato, Feta and Avocado Pasta

This is by far my favorite pasta salad! It’s full of so much flavor! Take this one to your next summer outing for a big hit!

Recipe

16 oz. package of penne or spiral pasta, cooked

olive oil

balsamic vinegar

sea salt and pepper

4-6 cloves garlic, chopped

1 small red onion, finely chopped

1 green pepper, chopped

16 oz. jar of sun-dried tomatoes with oil

8 oz. feta cheese, crumbled

1/4 c. fresh parsley, chopped

2 avocados, chopped

juice of 1 lemon

Once the pasta is finished cooking and strained, place on large bowl. While still warm drizzle about 1/4 c. olive oil and 3 T. baslamic vinegar on top. Add the salt and pepper, garlic and red onion. Mix well and check for seasonings. Add the pepper, tomatoes, feta and parsley. Just before serving add the avocado and lemon. Serves 10-12 as a side.

April 4, 2014

Caprese Salad

Fresh, Simple, Beautiful and delicious!

Recipe

2 pounds fresh tomatoes, sliced

1 loaf soft mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil

balsamic vinegar

kosher sea salt and fresh ground pepper

Arrange the tomato, basil and cheese in rows as shown above. Drizzle olive oil and vinegar lightly over the rows and sprinkle with salt and pepper.

March 9, 2014

Quinoa Tabbouleh

Spring is in the air and those cold hardy herbs like mint and parsley are waking up from their winter’s sleep! This salad pulls those herbs from the garden to your table and is so delicious and satisfying! I love the sweetness from the cucumber and mint and the tang from the tomatoes and lemon! Great for lunch or a side for entertaining!

Recipe

1 cup quinoa

2 cups water

1/4 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon kosher sea salt

1 teaspoon freshly ground black pepper

1 English cucumber, chopped

2 cups cherry tomatoes cut in half

1 cup chopped scallions (about one bunch)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

Cook the quinoa and water over the stove top or in a rice cooker. If using a stove top bring to a boil and then cover and allow to simmer until cooked through. Chop all herbs and veggies and place in serving bowl. While still hot add the oil, lemon juice, salt and pepper to the quinoa. Once the quinoa has cooled, but is still warm add it to the veggie/herb mix and combine. Allow to sit for a few hours in the fridge before serving so the flavors can improve. Enjoy!

October 21, 2013October 21, 2013

Crock-pot Vegetable Lentil Soup

I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden. This vegetarian soup is hearty and filling. Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard. Cook on low for 6-8 hours or high for 4-5 hours. Add the Swiss chard at the very end just before serving and stir to heat through. Add salt and pepper to taste. Serve with warm homemade bread and green salad.

October 5, 2013

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

As the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year. It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all. The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book! This recipe is so good and very comforting! It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan. Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven. You can do it one of two ways. Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through. Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender. Add to large sauce pan over medium heat. Add your cream or milk and bring to a simmer. Serve warm with fresh avocado slices and with grilled cheese sandwiches!

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl. Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich. Grill over medium high heat and serve warm with soup.