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Entries in Garden (5)

Friday
Jul032015

Roasted Garlic Butter Bucatini with Burst Tomatoes

 

Unless it is pasta salad, I don't typically think of hot pasta dishes during the summer. However, on an unseasonably cool night this past week, we decided to take a break from grilling to give this a try. What a great choice that was! As the garlic was roasting in the oven, the house smelled absolutely amazing. The garlic butter was so delicious, that I almost want to make some to keep it in my fridge for everything I can possibly use it for. While the tomatoes we used were store bought this time, I can't wait to give this another try once we have homegrown cherry tomatoes from our garden! Aside from the time that it took for the garlic to roast, which can be done well enough in advance, this meal comes togehter within a half hour. Once again, a great weeknight meal! 

For the Garlic Butter
1 Head Garlic
1 tablespoon Olive Oil
1/2 cup Butter, softened
1/4 teaspoon Sea Salt

Slice the top portion of the garlic head to reveal the cloves. Pour olive oil over the top of the bulb, then wrap it tightly in foil and roast at 350 degrees for about 45-60 minutes. Let the garlic cool slightly, then squeeze the cloves into a bowl, add the salt, and mash with a fork. Add the butter and stir together until the garlic is evenly distributed. Place the butter in a piece of plastic wrap, shape it into a log, and place it in the fridge to firm up. 

For the Pasta
2 tablespoons Olive Oil
16 ounces Cherry Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 pound Bucatini Pasta
1/2 cup Parmesan Cheese, grated or shredded
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup Fresh Basil, chiffonade

Toss the tomatoes with the olive oil, salt, and pepper, and roast them on a bakking sheet at 350 degrees for 20-25 minutes, until they are bursting. Meanwhile, bring water to a boil and cook the pasta according to package directions. When the pasta is cooked and drained, toss it with 1-2 tablespoons of the garlic butter (I may have used the entire log...). Toss with the freshly grated cheese, red pepper flakes, and tomatoes. Top with the basil chiffonade and serve.

SOURCE: How Sweet It Is 

 

Sunday
Sep072014

Greek Cucumber Noodles

Cucumber noodles

I don’t have a spiralizer. While I think they are cool, I also feel like they are a fad. Plus, I don’t need another unitasker to clutter my already full cabinets. Besides, my mandoline slicer has attachments that will julienne any vegetable, which gives just about the same result that a spiralizer would. A quick pass through the mandoline produced the perfect bed of cucumber “noodles” for this summer salad, which made for a delicious dinner and a quick lunch, too. Do yourself a favor and make this before the bounty of fresh summer produce withers away. You will not be disappointed! 

2 Seedless Cucumbers
1 cup Cherry Tomatoes, halved
1/3 cup Kalamata Olives, pitted and chopped
1/4 Red Onion, thinly sliced (I omitted)
4 tablespoons Hummus
1/2 cup Feta Cheese, crumbled
Salt and Pepper, to taste

Julienne the cucumbers using a mandoline slicer or a spiralizer. Divide the cucumber onto plates and top with the tomatoes, olives, and onion. Spoon hummus onto the center of the noodles and sprinkle the top with feta. Season with salt and pepper, to taste. Serve immediately.

SOURCE: Two Peas & Their Pod

Sunday
Sep012013

Tomato, Ricotta, & Prosciutto Tart

Tomato Ricotta Prosciutto Tart

This year, we grew 7 tomato plants in our garden, in several varieties. Wouldn't you know it, they are all starting to ripen at once, leaving us with more tomatoes than we know what to do with. In an effort to use them all before they start to get too soft, we've been incorporating them into every single meal in some way, shape, or form. One such way was this tart, which also helped me to use some of my herbs that are growing like weeds in our garden box! This tart screams summer; insanely easy to put together, minimal baking/cooking time, and the use of fresh produce and herbs. I know we will have one more round of tomatoes that will ripen before the end of summer, so when they do, you better believe I'm coming back to this tart!

1 sheet Frozen Puff Pastry, thawed
6 ounces Proscuitto, thinly sliced (I only used about 6 slices)
1 1/3 cups Ricotta Cheese
1/2 teaspoon Pepper
1/2 teaspoon Lemon Zest
1/4 teaspoon Salt
1 teaspoon Fresh Oregano, chopped
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
1 tablespoon Chives, thinly sliced
2 tablespoons Basil, chopped
1 3/4 pounds Tomatoes, sliced thick

On a lightly floured surface, roll out the puff pastry to desired size. Place the pastry on a parchment paper-lined cookie sheet. Using a sharp knife, lightly draw a border around the perimeter of the pastry, leaving about 1-inch margin. Pierce the inside of the border all over with a fork to prevent it from puffing up while baking. Bake at 400 degrees for about 15 minutes, or until the pastry is golden. Meanwhile, cut the prosciutto slices into ribbons. Remove the pastry from the oven and sprinkle the prosciutto ribbons over the top. Return the pastry to the oven and bake for an additional 15 minutes, or until the prosciutto is slightly crisp. In a bowl, combine ricotta, salt, pepper, lemon zest, oregano, rosemary, and thyme. Remove the pastry from the oven again and spread the ricotta mixture over the top of the prosciutto. Arrange the tomato slices over the ricotta and sprinkle with the chives and basil. Cut into pieces and serve. 

SOURCE: Slightly adapted from My Recipes

Thursday
Sep062012

Grilled Garlic and Herb Bread

I made this recipe as a side to a pasta dish, and couldn't have been happier with how it turned out. Grilled bread, fresh garden herbs and garlic make for a winning combination. It can also be used as a springboard for your imagination: tomato and olives would taste great, and fit in perfectly. If you make the bread yourself, and use your garden for everything else, this recipe can feed about four people as a side dish for around thirty cents.

8-10 garlic cloves
Olive Oil
Handful of Fresh Herbs (Rosemary, Parsley, Basil), chopped
1 Loaf of Bread

Wrap garlic cloves and olive oil in a foil packet and grill until soft and browned, flipping the packet periodically.Cut the bread in half along the long axis so that you have two sections of loaf. Drizzle olive oil on the newly cut surface of both sides. Place the two slices of bread loaf face down on the grill, until slightly browned and charred, but not burnt. Smash the softened garlic cloves with a fork, and spread them along the entire surface of the bread. Sprinkle the chopped herbs on top of the garlic-smothered bread.

 

Thursday
Jul122012

Caprese Sticks

Caprese sticks

One of our favorite things to enjoy during the summer is caprese salads and sandwiches. There is just something about the simple combination of garden fresh tomatoes and basil that scream summer to me; paired with fresh mozzarella and topped with a tangy balsamic vinegar, and I'm hooked! Last night, while we sat in the backyard and enjoyed the summer breeze, I took our love for caprese and adapted it to fit on a toothpick. I plucked a few large basil leaves off of our plant and got to work. I wish I could say I picked the cherry tomatoes off a plant, but instead I took them out of a package, as with the mozzarella balls. With a quick poke of a toothpick, snack was served. I am linking this recipe to the Tomato Love Recipe Exchange, where the theme this week is tomato appetizers. Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven and Bake Your Day, sponsored this week by KitchenAid. Also, visit Recipe for Change to learn more about how to support tomato farmers.  

Whole Basil Leaves
Cherry/Grape Tomatoes
Bocconcini (Mozzarella Balls)
Fresh Cracked Black Pepper
Olive Oil
Balsamic Vinegar
Toothpicks

Poke the end of a basil leaf with a toothpick. Skewer a tomato and mozzarella ball onto the toothpick. Gently pull the basil leaf around the tomato and mozzarella, and feed the other end of the leaf onto the toothpick. Repeat with remaining tomatoes, mozzarella, and basil. Place the skewers on a plate and sprinkle with some fresh cracked black pepper. Lightly drizzle olive oil and balsamic vinegar over the top of the skewers and enjoy!