Blog

Farmer’s Market Dinner Menu: Garden Fresh Pasta

It’s my favorite time of the year for cooking when I can choose fresh ingredients from my garden or the farmer’s market. It so easy to toss pasta with fresh produce and have a quick, light dinner.

On the board:

  1. Garden Fresh Pasta
  2. Steamed Zucchini
  3. Crusty loaf
  4. Sliced Peaches (add a touch of sugar to bring out the juices)

Garden Fresh Pasta Sauce

  • 1 tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 1-2 teaspoons crushed garlic (start with one, add more as desired)
  • 4-6 medium to large tomatoes, rough chopped
  • 1/4 cup fresh basil leaves – more as desired
  • 2 tbsp fresh oregano leaves (I like a cute little leaf called ‘pizza oregano’) – more as desired
  • 1 carrot, finely shredded
  • salt & pepper to taste
  • 1/4 tsp red pepper flakes if you desire some heat

saucepan & pasta serving bowl

Heat oil in saucepan, add onions and garlic; saute on medium heat until onions are translucent (don’t carmelize onions or scorch garlic).  Add remaining ingredients and simmer until tomatoes are soft.  Cook pasta according to package directions, drain.  Add to tomato mixture and toss.

serve with grated parmesan.

Serves 4  generously.

x-posted at What’s 4 Dinner Solutions

Farmer’s Market Week: Cucumber-Tomato Salad

Everyone has their favorite way to eat those fresh tomatoes from the garden. This salad is my go-to. And so far I’ve been averaging enough cucumbers and tomatoes to make a batch every few days.

Cucumber Tomato Salad:

  • 2 large cucumbers
  • 3 large tomatoes
  • 3 green onions or 1/2 small onion
  • 1 large green pepper (opt)
  • 1 jalapeno (opt)

Mix together:

  • ¼ cup mayonnaise
  • 2 tbsp vinegar (apple cider or wine vinegar)*
  • 1/2 tsp Italian seasoning*
  • salt & pepper

large bowl

Thinly slice the cucumbers, onions, pepper & dice the tomatoes.  Toss with dressing.  Salt and pepper to taste.  Serves 4-6.

*you can substitute 1/4 Italian dressing for vinegar and Italian seasoning.

x-posted at What’s 4 Dinner Solutions

Garden Bounty: Bring On The Heat

The garden is finally starting to release its bounty. But those jalapenos? I cannot believe how hot they are. I cut into one, planning on adding it to my Cucumber-Tomato Salad (I’ll post the recipe tomorrow) and the fumes about knocked me over. I actually removed the seeds and ribs – something I rarely do, because I love spicy –  and it was still muy caliente!

It’s been a slow start, but I think we are getting into peak harvest. I’m off to buy some Palisade Peaches – I have some great recipes for peach season that we will revisit.

Until then…

x-posted at What’s 4 Dinner Solutions

Farmer’s Market Week: Green Beans w/Red Peppers

The garden is starting to overflow with ready-to-pick goodies. Here are some new flavors to try with fresh green beans. Below are stovetop and instant pot instructions.

Photo: Betty Crocker

Green Beans w/Red Peppers:

  • 1 lb green beans, trimmed
  • 1 red pepper, seeded and sliced in strips
  • 1 tbsp olive oil
  • 2 oz sliced black olives
  • 2 tsp lemon juice
  • ¼ tsp red pepper flakes

Stovetop:

Tools: steamer & saucepan

Place steamer, in saucepan, with just enough water to come to the bottom of the steamer and add beans.  Steam beans until tender-crisp, about 3 to 4 minutes. Drain beans and set aside. Heat oil in saucepan, sauté pepper & olives for 1 minute, toss with beans, lemon and pepper flakes.

Instant pot electric pressure cooker:

Tools: electric pressure cooker and steamer basket

Place steamer, in the electric pressure cooker, with just enough water to come to the bottom of the steamer and add beans.  Use the pressure cooker setting for about 3 minutes for crisp beans (my preference) or 7 minutes for super tender beans. Remove steamer and drain the water from the pan.

Add oil and use the sauté setting to heat the oil. Then add the pepper & olives and sauté for 1 minute, toss with beans, lemon and pepper flakes.

x-posted at What’s 4 Dinner Soutions

 

Duckteen Holds Own Gender Reveal Party

It’s official.  Just before bed last night it was quite clear that Nick’s drake feather popped. Was 99% sure, because of his quack, he was a boy – but didn’t want to make assumptions. Not one of my ducks sounds the same, so figured no reason not to wait until we had a definitive answer.

Without further ado, here are Nick and his drake feather:

So it’s officially Nick and Nora. If they open their own detective agency, I’m sure it’ll make a good story…

________________________________________________________________________________

I’ve been neglectiful and haven’t posted the entire ducteen diaries. For all the duck adventures, click here: Adventures In Ducks