I was overjoyed to find this recipe in Simply in Season. I thought it would be a great way to use up some heirloom tomatoes from my CSA!
Corn Quiche with Tortilla Crust
August 30, 2010 By 12 Comments
Whole Wheat Peach (or Blueberry) Kuchen
August 27, 2010 By 4 Comments
Squash and Basil Salad
August 26, 2010 By 3 Comments
I was a little skeptical upon first reading this recipe from Simply in Season. I was pleasantly surprised!
Blueberry Peach Delight
August 25, 2010 By 7 Comments
Teriyaki Mahi Mahi with Mango Salsa
August 24, 2010 By 2 Comments
Have I mentioned how great of a cook DH is? Although this recipe doesn’t really use local ingredients (unless you count the hot pepper we used from our CSA), it’s still healthy, mostly clean, and a hit every time we make it. DH made it for his post-100 mile bicycle ride cookout last Sunday.
Four Bean Salad
August 24, 2010 By Leave a Comment
Bruschetta with Grilled Bread
August 23, 2010 By 6 Comments
This is a great appetizer from Simply in Season to make while the grill is hot and you’re waiting for some people to arrive, as was the case on Sunday when DH and his friends rode for 100 miles on their bicycles. Yes, they are crazy. So we celebrated with a cookout. I’ll post more of the recipes throughout the week as I get them typed up.
FOR PRINTABLE VERSION CLICK HERE: Bruschetta with Grilled Bread
1 loaf French bread (sliced)
2 large tomatoes (yellow, diced; I used orange since that’s what I had)
2 large tomatoes (red, diced)
1/2 cup mozzarella cheese (diced)
1/2 cup green olives (chopped)
1/2 cup olive oil
1/2 cup fresh basil (chopped)
2 Tbs lemon peel (freshly grated; I omitted this because I used lemon infused olive oil)
1 Tbs capers
6 cloves garlic (minced)
salt and pepper to taste
1. Lightly grill the slices of French bread on both sides.
2. Combine remaining ingredients and use as topping for the bread.
Servings: 8
The Verdict: Everyone scarfed this down, and not just because they were starving from the bike ride. Even our friends’ kids loved it, although they are little foodies. The photo above shows DH helping them. They ended up eating the bruschetta separate from the toast, and begged for more olives. Gotta love ‘em! The fresh heirloom tomatoes and homemade mozzarella took center stage, but the overall taste profile was just so addictive.
Nutrition Facts
Serving size: 1/8 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 186.94
Calories From Fat (76%) 141.94
% Daily Value
Total Fat 16.11g 25%
Saturated Fat 2.87g 14%
Cholesterol 5.28mg 2%
Sodium 200.19mg 8%
Potassium 302.35mg 9%
Total Carbohydrates 8.61g 3%
Fiber 2.22g 9%
Sugar 1.58g
Protein 3.84g 8%
This recipe also shared on Meatless Mondays and Made by You Mondays, Two for Tuesdays, Tuesday Twister, and Tempt My Tummy Tuesdays
Fresh Tomato and Basil Pasta
August 19, 2010 By 5 Comments
This recipe is loosely adapted from Simply in Season and is perfect for a quick supper.
FOR A PRINTABLE VERSION CLICK HERE: Fresh Tomato and Basil Pasta
4 cloves garlic (minced)
2 lbs tomatoes (chopped, seeded, and drained)
1/2 cup fresh basil (chopped)
1/4 cup olive oil
1 tsp salt
1 lb whole wheat pasta shells or ziti
1. Combine all ingredients except whole wheat pasta and let stand at room temperature for 1-2 hours.
I really didn’t have 1-2 hours to spare, and I was just cooking for myself, so I sautéed 2 cloves garlic (minced), a couple of tablespoons of fresh basil (chopped), and a few heirloom tomatoes in a splash of olive oil while the pasta boiled.
2. Cook pasta and combine with the tomato sauce. Serve with parmesan or feta cheese.
I simply added some of the mozzarella that I made earlier this week.
Servings: 6
The Verdict: Quite nice for a simple throw together recipe. But then, how can you go wrong with heirloom tomatoes, fresh basil, and fresh mozzarella?
Nutrition Facts
Serving size: 1/6 of a recipe (7.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 247.14
Calories From Fat (36%) 88.25
% Daily Value
Total Fat 9.98g 15%
Saturated Fat 1.37g 7%
Cholesterol 0mg 0%
Sodium 399.13mg 17%
Potassium 526.22mg 15%
Total Carbohydrates 34.56g 12%
Fiber 3.91g 16%
Sugar 4.05g
Protein 6.36g 13%
For more recipes check out Fight Back Friday, Wholesome Whole Foods, Food on Fridays
Make Your Own Mozzarella
August 18, 2010 By 16 Comments
Ok so the photo isn’t great, and my mozzarella balls are nowhere the smooth perfectly round ones you find in the store, so you’ll have to take my word for it that it tastes great!
These are a huge hit whenever I make them into Caprese skewers (cut into cubes and thread onto skewers with cherry tomatoes, then marinate in vinaigrette) or even just sliced into a salad.
It’s not as hard or as time-consuming as you’d think, either! Here are the basic steps. For a photo tutorial, check out cheesemaking.com, where you can also buy ingredients. You can find most of these ingredients online at other cheesemaking shops as well; or, if you live in West Michigan, you can buy them at Sicilianos, which is where my husband buys his brewing supplies.
What you’ll need
- 1 gallon of milk (raw is best; ‘ULTRA’ pasteurized won’t work)
- 1/2 C cool non-chlorinated water
- 1 1/2 tsp- 2 1/2 tsp Citric acid (I use 1 1/2 on my raw milk and it works fine)
- 1/4 Rennet Tablet (or 1/4 tsp if using liquid rennet)
- 1-2 tsp cheese salt (to taste)
- 4 qt pot (non reactive, not aluminum or cast iron)
- Crush the 1/4 rennet tablet in 1/2 C cool water, stir to dissolve, and set aside.
- Pour 1/2 C cool water and 1 1/2 tsp citric acid into the pot and stir to dissolve.
- Add 1 gallon of milk and heat to 88F. Remove from burner and add the rennet solution, stirring for 30 seconds. Allow to set for 5-8 minutes.
- Cut the curds with a knife into 1 ” cubes
- Ladle curds into a microwaveable bowl and press gently, removing as much whey as possible.
- Microwave the curds for 1 minute; gently knead (you want to get as much whey out as possible as this can cause souring later) until it cools off; reheat for 35 seconds and knead again. Reheat another 35 seconds and on this kneading cycle add the salt.
- You can tell when it’s done because it will stretch like taffy and it will be shiny.
- Place in ice water until cool and voila! Homemade mozzarella cheese.
This recipe also shared on Kitchen Tip Tuesdays, Real Food Wednesdays, Works for Me Wednesday,
Things I Love Thursday, Pennywise Platter Thursday , Simple Lives Thursday
and Frugal Friday
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