Preserve the pesto, please! Because I LOVE pesto so much, I have to extend my consumption of devouring it. Every year I freeze batches that seal in Summer’s freshness that sustains our family throughout the year. Today, I’ll share with you how to freeze pesto. This technique has worked for me over the years so I want to entice you to do the same. There are two ways I generally freeze our pesto: In bulk batches. As a mom of four, I do a lot of bulk cooking in the fall and winter months so I freeze up to 1-2 cups per airtight container. The ice tray method. (On display)…
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garden fresh basil pesto
Garden fresh basil pesto because what’s summer without it? {Pictured: Genovese Red Freddy Basil} We’ve been down this pesto road before. I kicked off the Garden to Table Series with this delicious spinach pesto, but my summer wouldn’t be complete unless basil pesto made its debut here on the blog. Plus, what else are you going to smear on EVERYTHING? There are many color variations to making pesto the most common color is bright green. What you see on display is a dark green pesto with purple flecks throughout that’s because I grew purple basil this year. Yay! 🙂 It has a combination of both green and purple leaves that…
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bite size zucchini fritters with lime glaze
My last post was for sustenance, today’s post is strictly for pleasure. Introducing: Bite-size zucchini fritters with lime glaze. If your ears pricked at the mention of FRITTERS, you’re in the right place. As I mentioned in my previous post, the garden is in HIGH production mode, and my Zucchinis are coming in prolific. This squash is a MUST HAVE in your garden, one plant can produce up to 5-10 pounds of fruit just in one growing season. Isn’t that AMAZING? And yes, zucchini is a summer squash. What I appreciate most about zucchini is its moisture factor it lends to batter for: Muffins Quick bread and FRITTERS What will…
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yellow squash and cherry tomatoes with black bean penne
Back with another recipe from our garden to table series. If you missed the first recipe, you can find it here. I’m excited to announce the garden is in full production mode. Every week we’re feasting on summer’s bounty and this week, we harvested yellow squash, cherry tomatoes, and zucchini, but more on the zucchini later. First and foremost, I love SQUASH because it’s: highly versatile great for grilling, roasting, stuffing and sauteing A prolific producer in the garden LOADED with VITAMIN C BUT I have to admit publicly, TOMATOES are the key to my heart! They’re healthy and nutritious They scream Summer! Excellent for lowering blood pressure & Cholesterol…
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summer apricot oatmeal bake
The point I intend to make here today is this summer apricot oatmeal bake is a TASTE OF YUMMY!! It’s incredibly easy, it’s delicious and you can now justify having dessert for breakfast. To manifest this glowing crisp topping with a sweet-tart center you’ll need the following: Apricots Organic Oats The typical baking ingredients First, the incredibly easy part: Combine all ingredients with the exception of the apricots into a large mixing bowl- give it a good mix, fold in the apricots (set aside some for topping), pour into a buttered cast-iron skillet or you can use buttered ramekins-I prefer ramekins for that intimate ALL MINE experience, then bake to…
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yellow charred stuffed peppers with rutabaga
These stuffed peppers with rutabaga should be on your dinner table tonight. My favorite thing about stuffed peppers is that the center options are endless. Case in point: Enter Rutabaga. If you’re not familiar with rutabaga here are a few facts to get you acquainted: It’s a root vegetable. They’re a cross between a turnip and cabbage. You can consume them raw or cooked. And they taste absolutely AMAZING! This not so attractive root vegetable cleans up well when peeled and diced into little kibbles of sweet caramelized goodness. Ok. Let’s do this. Exhibit A: If you’ve ever had Yukon Gold potatoes, rutabaga is similar, but next level without the…
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blueberry pineapple yogurt bark
The heat of summer has arrived! Direct your attention to these BEAUTIFUL blueberry pineapple yogurt bark because an icy treat is what you need right about now. In the ranking of frozen treats, these chilly yogurt bark are what my children crave during scorching temperatures. Frozen yogurt bark is no stranger here, the original recipe was made with GREEK VANILLA YOGURT, fruit, and trail mix if you’re interested and would like to give it a try, you can grab it here. Today’s bark is made with a thick creamy layer of almond vanilla yogurt that’s by far the best in the Universes of yogurt. It has the perfect amount of…
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overnight strawberry honey oats bowl
Overnight Strawberry Honey Oats Bowl because Sunday is the first day of SUMMER! Nothing says Summer like a warm, creamy bowl of oatmeal topped with real fruit packed with healthful ingredients that make breakfast worth waking up to. In this bowl of oats you have: A base made with organic oats submerged in almond milk overnight, softening, creating a swell that delivers the perfect creamy factor. I added honey to showcase a touch of sweetness coupled with garden-fresh thyme for a hint of lemony flavor. For the toppings, I went simple with fresh succulent strawberries and blueberry perseveres for bursts of sweetness in every bite, an addition of orange zest…
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pickled red onions are a thing
These pickled red onions are Super-Happening in my life right now. I’m pickling EVERYTHING to the likes of: red onions cucumbers peppers turnips yellow squash And it won’t stop there the garden is in production mode and no vegetable shall be left unpickled. 🙂 This made from scratch DELICIOUSNESS adds value to your salads and sandwiches enhancing the flavor along with a bright pop of color that will liven up your taste buds. So here’s how it went down. First, you’ll need a large red onion sliced into thick slices. Then, place the onions in the oven under broil to tenderize and charr, be careful not to burn. Next, place…
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green banana potato salad
Green bananas? You’ve seen them prepared here before. Do you remember the green banana french fries I made covered with fresh green zings of Thai basil, green onions, drizzled with a soy-free vegenaise? Or how about the yellow lentil curry with bok choy made with hearty rich chunks of green bananas that made the perfect stand-in for starchy white potatoes? Noooooow, you remember. 🙂 There are so many variations to preparing potato salad it’s kinda like preparing chili, there are many ways to make it tasty. I’m happy to report that you’ll love the way this green banana potato salad was made, it has all the complexity of flavors you’ve come…
