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 19, 2014

Old Fashioned Potato Salad with Dill

I’m not a big fan of potato salad, mostly because I can’t stand the taste of miracle whip, nasty sweet pickles or a mouthful of mayo… blah! But there is something different about this salad! It’s full of flavor and not to heavy on the mayo! I love that it’s ingredients are simple. Its been a big hit every time I’ve served it!

Recipe

3 pounds small red potatoes

1 cup good mayo

1/4 cup buttermilk, milk or white wine

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1/2 cup fresh dill, chopped

Fresh ground black pepper and kosher sea salt

1/2 cup diced celery

1/2 cup small-diced red onion

Place the potatoes in a large pot of water. Bring it to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are barely tender. Drain the potatoes and then put back into the pot off the heat and cover with the lid. Leave the potatoes to steam for another 20 minutes, until tender but firm.

Meanwhile in a large bowl mix together the mayo, buttermilk, Dijon and whole grain mustard, dill, celery, onion, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

When the potatoes are cool enough to handle, cut into quarters or halves, depending on their size. Add the potatoes to the dressing and toss gently until blended. Refrigerate for a few hours or overnight. Check for seasonings before serving. Serves 8-10

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.

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.

May 1, 2014May 1, 2014

Fresh Herb Fruit Salad

This salad is to die for! Seriously, it is so good and simple! Take it to a party or eat all by yourself, it won’t go to waste!

Recipe

10 pounds of your favorite fruit such as:

pineapple

cantoloupe

kiwi

strawberries

raspberries

blueberries

blackberries

peaches

Dressing:

2 tablespoons raw honey

2 limes zested and juiced

1/4 cup fresh chopped peppermint, spearmint or lemon balm/verbena

Chop fruit into bite sized pieces and place in large bowl. Mix together the dressing and drizzle on top. Gently toss and serve immediately.

October 21, 2013

Spaghetti Squash Mash with Basil and Mozzarella

I wasn’t a fan of squash growing up as a kid, but over time I have learned to love squash prepared certain ways. This is one that I salivate over! It’s so good and very simple to make!

Recipe

Cut a large spaghetti squash in half and fill the cavities with 8 garlic cloves and 2 tablespoons butter. Drizzle with olive oil and cover with foil. Bake in the oven at 400 degrees for 45-60 minutes until squash is soft.

Scrape out the squash into a bowl and add 1/2 cup chopped fresh basil or 1/4 cup basil pesto. Add 1 cup shredded mozzarella, salt and pepper to taste and mix well. Serve warm with fresh tomatoes.

October 4, 2013

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard Dressing

This dish makes a savory mouthwatering vegan side or full lunch. It’s a great way to use up all those veggies from the garden! Be sure to cook your potatoes almost all the way through before adding the other ingredients!

Recipe

8-10 medium red potatoes, cleaned and diced small

2 cups green beans cut in half

1 onion, chopped finely

1 bunch parsley, chopped

Sea salt and freshly ground black pepper

2 tablespoons whole grain mustard

3 tablespoon good olive oil

In a hot, large cast iron pan (stainless steel will work too) heat some olive oil and add the potatoes. Flip every few minutes to keep from burning (10-15minutes). Once the potatoes are close to fully cooked add the onion, green beans and salt and pepper. Cook for another 5-10 minutes, stirring occasionally to keep it from burning. Mix together the olive oil and mustard and drizzle over potatoes while warm. Serve warm.

July 15, 2013September 4, 2013

Tabbouleh with Barley and Chickpeas

This refreshing salad is light and savory! Anytime you put a legume (bean) and grain together it makes a complete protein! It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top. In a large bowl mix all ingredients together. In a small bowl mix all dressing ingredient together. Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm. Serve and enjoy at room temp or cold. Can be refrigerated for up to 2 days.

June 30, 2013September 4, 2013

Growing and Using Herbs: Basil

There are so many different kinds of basil to grow these days! All beautiful and uniquely fragrant! I grow lots of it! In fact I grow it everywhere I can! It’s even pretty enough to grow in flower beds, enhancing the aroma and keeping pests away! I usually buy a few starts to get a head start on the harvest, but this year I started my own seeds under lights and grew more, directly sowing them into the ground as a border around some of my vegetable beds. I am now harvesting from my larger plants, throwing it into green salads, pastas and making fresh pesto (see recipe below)! Basil is a sun loving, tender annual herb and needs to be planted by starts or seeds after the danger of frost has past. Usually around the middle of May. Be sure to cut the flowers off so the plant doesn’t go to seed extending the leaf growth all season long!

There are many health benefits to basil some include protection from certain cancers because of it’s high levels of flavonoids and anti-oxidants, protecting our body from free radical damage and cholesterol. Basil is also an excellent source of magnesium, improving blood flow, and promoting cardiovascular health and well being. Essential oils found in basil have long been effective as organic alternatives in treating dry skin, acne, psoriasis and even ear infections. Basil’s not just an herb to sprinkle on spaghetti, basil has important antibacterial properties. When applied to the skin or surfaces, basil fights back against bacteria and so much more. Not just any old herb, basil’s got anti-inflamatory properties second-to-none that can provide much-needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions. Basis is also reportedly helpful in treating constipation, indigestion, stomach cramps, and more.

Harvesting Basil

When harvesting basil cut 1/4 of an inch above the first or second main stem where it begins to branch out. This will force the outside stems to grow bigger, allowing for more harvest later! Be sure to not cut off anymore than a 1/3 of the plant to allow enough energy to keep the plant alive. Cutting basil on a regular basis will help encourage more growth!

Other varieties I grow in my garden!

Fresh Basil Pesto

Freshly made basil pesto is a little piece of heaven in my kitchen! The fragrance and flavor are hard to beat and only seasonal which makes it even more beloved! This simple recipe is perfect for so many different kinds of recipes! Try putting it on pasta, pizza, bruschetta, tomatoes, other veggies, sandwiches and crackers. There are endless possibilities!

Recipe

In a food processor blend 1 cup almonds or other desired nut. I prefer almonds because they are mild in flavor and less expensive than pine nuts.

While processor is going add 4 cups packed fresh basil leaves

Add 1 cup olive oil to keep the mixture from sticking.

Add 2-4 cloves garlic

1 cup good Parmesan cheese

Juice of 2 lemons

Sea salt and pepper to taste.

If you like your pesto a thinner consistency, add more olive oil.

June 25, 2013September 4, 2013

Fresh Herb Garlic Bread

I have many people tell me they would grow more herbs if they knew how to use them! Well, here is another wonderful recipe you will be so glad to try! The flavors are unbelievable! A perfect addition to any meal! This recipe comes from Barefoot Contessa’s “Back to Basics”.

Fresh Herb Garlic Bread

6 large garlic cloves, chopped

1/4 cup chopped parsley

2 tablespoons fresh oregano leaves, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

1 large loaf of ciabatta bread or 2 small

2 tablespoons butter at room temperatire

Preheat the oven to 350`. Place the garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until the garlic is tender but not browned. Remove from the heat and set aside.

Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the butter on the top half and place together. Wrap the bread in aluminum foil and place on a sheet pan. Bake the bread for 5 minutes. Unwrap and discard foil, bake for another 5 minutes. Slice crosswise and serve warm.