Here are a few recipes that might help you eat up some of that good produce that we all have in abundance right now - if you don't , maybe you have a friend who will share. Almost daily someone at my office brings in goodies to share.
Last week I made spaghetti and had lots of noodles left over. I put them in the fridge and the next night I rinsed them under cold water and let drain.
I added several varieties of heirloom grape tomatoes, a pimento pepper from my garden, fresh chopped cucumber, chopped purple onion, fresh parsley, basil and garlic. I drizzled olive oil and balsamic vinegar over the whole thing, tossed in some sea salt and fresh ground pepper. I mixed it all together and topped it with fresh graded Parmesan cheese. I was delicious served with garlic bread. We smelled like garlic for days. LOL!
The next night I added yellow squash and zucchini to the mix, topped it with mozzarella cheese and heated at 400 till the cheese was browned - it was yummy again!
I found this recipe on Martha Stewart web site. It's perfect to use all the fresh veggies and herbs that are in season right now.
Ingredients:
Makes 8
8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish
Directions
Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
Makes 8
8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish
Directions
Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
I had a similar pasta for dinner tonight! roast in 400 oven with s&p, olive oil and fresh oregano: chopped yellow squash, zuchini, yellow onion, whole cherry tomatoes, garlic. about 15 mins. cook thin spaghetti and save 1 cup of the pasta water. mix drained pasta with veggies, pasta water, and lots of parm. It is SO good and good left over too!
ReplyDeleteI have three sedum from your blooming - I love them!
Recipe sounds really good. I'm glad your sedums are doing well, Mine are blooming too, I love the pink ones.
ReplyDeleteDid I tell you that my son has made me a bottle tree? He hasn't delivered it yet and he said it was too big for my hubby's pick up - lord, I hope they don't expell me from the neighborhood!