In the last two days, we've given entire bowls of them to my Mother-in-Law, my neighbors, and still had plenty to enjoy ourselves. So, between the surprise tomato harvest and what we are getting from our CSA, I thought I would use this post to share some recipes that I have developed to make use of our bounty. We get lots of herbs from our CSA, and instead of letting them go bad before we could think what to do with them, I tried very hard to find ways to use them up each week. These "recipes" are just guidelines, really. I don't know exactly how much I use of each ingredient, and sometimes the ingredients vary depending on what we have lying around that week. But, since most of these are so tasty, I thought I'd share.
Summer Pasta Salad
Whole Wheat Pasta Rotini
three or four handfuls of bite size tomatoes (naturally) sliced in half
ground sea salt
fresh ground black pepper
coarsely chopped fresh basil and parsley
Make pasta, then cool. drizzle with Olive Oil. Add all chopped ingredients. Add in a handful or two of pine nuts. Sprinkle with garlic salt, sea salt, and pepper to taste. Mix well.
Serve cold, or room temperature. Which makes this an easy salad to take to a party or make a day or two ahead of time. Enjoy!
Note: If you have them, you can add spring onions as well...
Best Pasta Sauce
I make pasta sauce all the time, but I was shocked to find out how good this one turned out. I think it was the best I've ever made.
1/2 Large Yellow Onion, diced
Small Eggplant, cut into small pieces
Chopped Fresh Basil and Parsley
One bowl bite size tomatoes
One small can tomato paste (I might have used one with "italian seasoning", but any will do)
A splash of red wine
two cloves Garlic
Dried Oregano (I'm sure you could use fresh, I just didn't have any)
Ground Sea Salt
fresh ground Black Pepper
Brown Turkey & onion with some olive oil (well, it doesn't "brown" per se, but you want it cooked) in large, non-stick skillet, add salt and pepper to meat while browning. Once meat has browned, you can turn off the heat while you do the next bits.
Dump tomatoes (skins and all) and tomato paste into a blender or food processor with a bit of water and a splash or two of red wine. Blend until liquified. Will be watery.
Pour tomato mixture over meat in skillet, turn on low simmering heat, mixing often
Chop and mix in eggplant, let simmer
Chop and mix in basil and parsely
Add Garlic salt and oregano
Smash and mince garlic and mix into skillet
Let simmer for another 7-10 minutes or so, stirring often
Serve over any pasta you like....sooo yummy!
Note: add the garlic at the end, so it stays sweet and not burnt and bitter.
One fennel bulb, sliced thin
1/2 bunch or bag of baby spinach
chopped spring onions (use both green and white parts)
fresh basil, chopped
Fresh parsley, chopped
bite size tomatoes sliced into quarters
turkey bacon (cooked and crumbled)
5 or 6 eggs, scrambled with milk
Sea salt and fresh ground pepper
One store bought fridge pie crust
Sautee onion, spinach and fennel in olive oil in skillet
Press uncooked pie crust into pie plate, crimp edges, set aside
In large bowl, combine scrambled eggs, seasoning, spinach mixture, tomatoes, basil, parsley, and bacon crumbles. Mix well.
Pour mixture into shell
Bake at 375 degree oven for about 30-35 minutes, or until knife inserted near center comes out clean
There have been some other experimentations, but these were by far the best. So, I thought I'd share.