Tuesday, August 26, 2008

Four Pepper Pasta with Grilled Tomatoes

Here is what we had for lunch yesterday....

Luke picked, washed, and sliced tomatoes.
Parker, our grill master, grilled them up.
Elias picked a nice variety of peppers (Hungarian, sweet cherry, and jalapeno...yes, all the green are jalapeno) and an onion.
We added pepper flakes and ground black pepper.
Once the peppers and onions were soft, the grilled tomatoes went in the pan. It simmered for about 5 minutes or so, while the ravioli cooked.
And here is the finished product! Yummy!!!

Saturday, August 23, 2008

Summer Veggie Pasta Salad

What more can we say? : )


Luke has had a fantastic Cantaloupe harvest this year. It is a hit or miss crop, depending on our summer. He sure lucked out this year! It was so flavorful and delicious. As with so many fruits and vegetables...there is nothing like home grown!

Friday, August 22, 2008

Pesto Mashed Potatoes

Though we honestly don't eat them that often, we *love* our smashed potatoes around here. Our favorite way is with loads of caramelized onions. yum!

However, we came across this recipe this summer and thought we should share. It's very tasty! We made it with our homemade pesto...yum!! : )

2 1/2 pounds small red skinned potatoes

Coarse salt

1 cup chicken broth (we didn't need 1 full cup)

1 cup prepared store bought pesto (again...use your own homemade!)
Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender, 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot. (you can also freeze this!)
I don't have a picture of this dish right now, but I found this great one on someone else's blog. http://images.google.com/imgres?imgurl=http://farm2.static.flickr.com/1171/1201969131_a906b2684c.jpg&imgrefurl=http://urbandrivel.blogspot.com/2007_03_01_archive.html&h=375&w=500&sz=82&hl=en&start=15&um=1&usg=__YefayrtIaFPpZZi6G7KnyKIeIC8=&tbnid=rRA_HYoaqsez0M:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dpesto%2Bmashed%2Bpotatoes%26um%3D1%26hl%3Den%26rlz%3D1G1GGLQ_ENUS275%26sa%3DN%26ie%3DUTF-8

Tuesday, August 19, 2008


Many have asked about the small green things in husks. : )

They are tomatillos and are commonly used in Mexican recipes.

Below is a link to a blog that tells more about them, lists a wonderful looking soup recipe, and also links to more tomatillo recipes.

Enjoy trying something new!


Friday, August 1, 2008

Marinated Coleslaw

Overnight Coleslaw
(German Marinated Coleslaw, Jody's grandma's recipe)

1 c vinegar (sometimes we use part rice vinegar)
1 ½ c sugar
(heat these two until the sugar is dissolved)
1 tsp celery seed
1 tsp salt
¼ tsp black pepper
(add to above mixture)
1 c oil (we use ½ c veg. Oil and ½ c Sesame Oil)
(whisk oils into above mixture)

Pour over:
8 c shredded cabbage
1 small onion, grated (or diced finely)
1 green pepper, minced or grated
Let marinate overnight, best if 24 hours.

Eggplant recipes

Tonight, while looking for baba ganoush recipes, I came across this website. There are many yummy looking eggplant recipes toward the bottom. Let us know if you try one!


If you follow the links around, they give great info on a wide variety of veggies! very fun!