Sunday, October 4, 2015

Watercress Pesto

Watercress Pesto

From The Bite House


• 1 cup pecans (or walnuts)
• 1/2 cup sunflower seeds
• 2 cups packed watercress
• 1 1/2 cup grated parmesan
• 3/4 cup olive oil
• juice of one lemon
• 3 garlic cloves
• salt + ground black pepper
Dry toast the nuts and seeds in a pan, shaking, until they’re ready.
In a food processor, whizz the nuts and seeds until finely shredded.
Add all the other ingredients, and whizz again.
Season with salt and pepper and adjust to desired consistency with olive oil.
Serve with fresh bread.

Freezer Salsa

I made this tonight from nearly the last of my sun gold tomatoes. I will make one last ground cherry salsa with the truly last of them tomorrow night. I am exhausted. It has been a huge weekend on the homestead.

Thank you to Emilie and The Clever Carrot for posting this recipe for 10 Minute Sun Gold Salsa For the Freezer!


4 cups sun gold tomatoes, or red cherry tomatoes
½ cup diced red onion
¼-1/2 clove of garlic
1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
juice of 1 lemon or lime
½ tsp cumin
½ tsp coarse salt, plus more to taste
¼ tsp red pepper flakes (or less depending on preference)
drizzle of extra virgin olive oil

  1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I'll throw in more cilantro when in the mood. Adjust to your liking.
  2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
  3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
  4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.

Thursday, September 24, 2015

Creamy Gazpacho

I would follow this recipe as is and do not double it. I tried that last night and it doesn't fit in the blender. This is a fantastic, quick and easy recipe to make.  I also skip the fancy crispy cheese addition as it just makes this recipe take much longer than I wanted after a long hot day at work.  The cheese option is made with the pecorino Romano and is step one in the photo above.


2 large garden tomatoes (about a pound, cored)
1.5 cups plain yogurt (I use Greek for extra tang)
1/4 cup Olive oil
12 Basil leaves (best fresh out of the garden)
2 cloves garlic
2 scallions, chopped
2 ice cubes
2 teaspoons (shy) Kosher salt
1 Tablespoon red wine vinegar

Combine ingredients in blender and process until smooth. Adjust seasonings to preference.

Tuesday, September 15, 2015

Ramen Salad with Tofu adapted from Gimme Some Oven

 Thanks to "The Mind of a Chef" we are obsessed with noodles so when I stumbled upon this late summer recipe on my blog feed I was hooked. Talk about a cheap and easy and likely home grown meal on an early September school night. It was heavenly and I can't wait to have left overs in my lunch box.

Adapted from THIS recipe on Gimme some Oven , I made use of garden carrots, beans, peppers, and zucchini in this easy yummy meal. I also served it with none other than my Rosemary Lemon Tofu for a spectacular kid friendly meal.


  • 1 (16-ounce) bag coleslaw mix
  • 2 (3-ounce) packages of Ramen noodles, crumbled (discard the seasoning packet)
  • 1 avocado, peeled, pitted and diced
  • 1 large pepper julienned (or diced)
  • 1/2 cup thinly-sliced almonds
  • 1/2 cup thinly-sliced green onions (scallions)
  • shredded carrott
  • shredded zucchini
  • Asian honey vinaigrette (see ingredients below)

Asian Honey Vinaigrette ( Whisk all ingredients together until combined.)

  • 2/3 cup vegetable oil (or any cooking oil)
  • 1/3 cup honey (or agave, to make this vegan)
  • 1/3 cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • pinch of salt and black pepper


To Make The Salad:

1.  Heat oven to 425 degrees.
2. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
3. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.
4. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

5. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
6.   Serve immediately, or cover and refrigerate for up to 3 days.

* This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown. *

Monday, September 14, 2015

Abby's amazing grilled cheese with avocado butter (thanks again AltonBrown)


I think Alton Brown has put us under a spell. He gives us directions and we follow through. We also seem to complicate his directions by letting our brilliant culinary minds create plans for luscious grilled cheese sandwiches with his amazing ideas.

Take for example this sandwich.

This sandwich is a thing of beauty.

It contains luscious melted cheeses ...

... along with fried sage...

and Alton Brown's avocado Butter.... (RECIPE here)


and fried in the sage oil.


Fermenting Pickles

Alton Brown made SP do it.
I blame him.
We are bravely entering the world of fermented foods.
Wish us luck.
Recipe HERE.

Herbed Feta Corn Fritters
This is a lovely early autumn recipe by Maine cookbook author Kathy Gunst. We made this for supper last night and I doubled it for the four of us. Everybody loves left over fritters!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.


1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination

1. In a large bowl, sift the flour and baking powder.

2. Add the milk and whisk until smooth.

3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.

 4. In a large skillet heat the oil over moderately high heat.

5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.

Makes about ten small fritters; serves 3 to 4.

Thursday, September 3, 2015

Smitten Kitchen's Most Amazing Raw Tomato Sauce over Angelhair

This is the most amazing raw tomato sauce ever, and a perfect summer recipe for home gardeners. Angel Hair with Raw Tomato Sauce will fill you and leave your body and soul humming. Please go and make it tonight, with the garden warm fresh tomato hanging heavily on the vine. Go now. You know you want to!

Angel Hair Pasta with Raw Tomato Sauce
Adapted from Gourmet


3 pounds fresh, best-quality tomatoes (results are uneven with less fresh ones)
1 small garlic clove, minced
2 tablespoons fresh lemon juice or red wine vinegar
1 teaspoon coarse salt, plus more to taste (I used 2 teaspoons total Diamond kosher salt)
1 teaspoon sugar (optional, I found this unnecessary)
1/2 teaspoon freshly ground black pepper
1 poud dried capellini or angel-hair spaghetti
1/2 cup chopped fresh basil
To serve: grated ricotta salata (my choice) or Parmigiano-Reggiano and a drizzle of your favorite olive oil

1. Halve the first pound of tomatoes crosswise, then rub the cut sides against the large holes of a box grater set in a large bowl, discarding the skin.

2. Core  and chop the last two pounds of tomatoes and add to the grated tomato bowl.

3. Add garlic, lemon juice or vinegar, salt, sugar (if using) and pepper and let marinate at room temperature until ready to use, at least 10 minutes but also up to 2 hours if you’re planning ahead.

4. After it has steeped for a while, taste and adjust seasonings as needed.
5. Cook pasta in salted boiling water as package time recommends.

6. Drain then toss with fresh sauce and basil. Serve lukewarm (as it is now) or at room temperature with a drizzle of olive oil and freshly grated cheese on top.


Saturday, August 22, 2015

Cherry Tomato and Ground Cherry Salsa

I just stumbled upon this recipe on my blog feed and I am so excited for it! A Farmgirl's Dabbles posted this recipe today and it is so timely because I just started to harvest them last night and almost freaked out because not only did I buy 6 plants, but had several new volunteers come up in the garden this year AFTER we got down the weed matt. I'm very excited to try this!

Broccoli and Cauliflower Stem "Pasta"

This was such a fantastic and sustainable supper! I will always save my stems and make "pasta" from them - brilliant use of resources that save for a long time. After my recent harvest of almost all of my broccoli heads and some of my cauliflower, I have all the ingredients ready to go in the refrigerator for this recipe. I just wish it would cool down enough for me to want to cook.

From De Ma Quisine, here is Broccoli and Cauliflower Stem "Pasta"

Breakfast for dinner

This meal can look like many different things.

On hot and humid August nights, when the last things you want to do is heat your kitchen one more degree, cooking outside is a luxury. 

Pan made individual omelettes with feta and garden fresh veggies tossed in 

 Heaven on earth

Grilled Feta and Watemelon Salad

As I pondered a grilled water melon and feta salad, I recalled this recipe I did a few years back. A quick search of the blog proved I failed to save it, so without further ado, here they both are.

Grilled Feta with Thyme  from Framed Cooks

Grilled Watermelon from The Food Network

although this one from Alton Brown looks like its even better!

Thursday, August 20, 2015

Sweet and Savory Tomato Jam

I just found this recipe for Sweet and Savory Tomato Jam on dear Jennifer Perillo's website In Jennie's Kitchen.  Yes this is the same Jennie as the Peanut Butter Pie post. My heart still breaks.

Tuesday, August 18, 2015

Veggie Roulade

Never before have I been involved in such a beautiful culinary adventure. It was truly a tarty party.  The vegetable roulade was a magnificent undertaking and was of course another example of Abby's unending bravery! How many people in this world could be so bold and NOT follow a recipe. The best attempt at a recipe would be to follow some of these links below, otherwise I learned from the master by just doing! That deserves a Yoda quote.

The crust is made from many layers of filo and melted butter (at least of stick per tart) and we used layers of thinly sliced eggplant, zucchini, yellow squash, and carrots.

Food Republic



Yes it was all done using the mandolin, but this is picture shows it with onions which are not in this recipe. I used the mandolin and the onions for another recipe. Lesson learned: I won't do that again.