What’s 4 Dinner Solutions Cookbooks – Page 6

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.

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

Cookbook News: Summer Into Fall Edition Available Now!

From my cooking blog:

Order What’s 4 Dinner Solutions: Summer into Fall here!

What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.

A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer.

Recipes and menus are seasonal, to take advantage of what is local and fresh when available.

Not ordinary cookbooks. These are more a weekday dinner menu guide, including menus, recipes, shopping lists, and helpful tips. Most menus are thirty minutes or less. Each menu is filled with fresh ingredients that complement each other.

What’s 4 Dinner Solutions: Summer into Fall is available now! Order here.

Over the coming months, I’ll post a recipe and menu from the cookbook each week.

Until then….