Oscar begging for a taste.
The weather has been feeling more and more fall-like the past few days and as autumn quickly approaches I get that craving for grilled cheese and tomato soup. This is my first attempt at making tomato soup and I believe it was a rather successful one, although next time I may try pureeing it so it’s not so chunky. Another important thing to note is that I used all organic ingredients! From the onions to the canned tomatoes, right on down to the heavy cream, everything was organic. In my mind, it makes everything taste better knowing that the ingredients are safe for me to eat.
Creamy Tomato Basil Soup
- 3 cloves of garlic, minced
- 1 small white onion, finely chopped
- 2 tablespoons of olive oil
- 1 28 ounce can of crushed tomatoes
- 1 28 ounce can of whole tomatoes
- 2 cups of chicken stock
- 1 teaspoon salt
- 1/2 teaspoon of fresh ground black pepper
- 1 teaspoon of sugar
- 1 teaspoon crushed red pepper flakes
- 1/4 cup grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup of heavy cream
- handful of fresh basil, julienned
In a large stock pot, saute garlic and onion in olive oil on medium low heat for about one minute or until onions have begun to sweat. Add in the can of crushed tomatoes. Then add the whole tomatoes one at a time, using kitchen scissors to cut into bite-size pieces. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper, sugar, red pepper flakes and parmesan cheese. Cover and cook on medium at a simmer for 25 minutes. Using an immersion blender or working with a regular blender in small batches, puree soup to desired consistency. To finish, reduce the heat to low and stir in the butter, heavy cream and basil.
Posted by Appetizers, Main Dishes, Recipes
Tags: basil, classic, cream, creamy, CSA, fall, farm share, grilled cheese, healthy, italian, lunch, organic, porter farms, soup, tomato, vegetables, vegetarian
At a party two weekends ago, I had tasted a delicious savory fruit salad made with watermelon and cantaloupe, loads of fresh ground pepper and basil. I have literally been thinking about this salad everyday for two weeks. Much to my surprise and delight, for the first time in two years, cantaloupe showed up in our farm share and all I could think about was recreating this delicious dish. The original didn’t have feta in it, but I thought it was a nice compliment to the typical sweetness of the fruit. I’ll definitely be making this again and probably again and again and again because it was that good.
Fresh Melon, Feta and Basil Salad
- 1 small cantaloupe
- 1 mini seedless watermelon
- 1/4 to 1/2 cup of crumbled feta cheese
- handful of basil
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lemon juice
- loads of fresh ground black pepper
Peel rinds away from cantaloupe and watermelon, then slice both in half. Seed cantaloupe and dice both melons into approximately 1-inch cubes. Stack basil leaves on top of one another, roll tightly into a small cylinder then slice thinly into strips. This technique is known as a chiffonade. Combine remaining ingredients and serve immediately.
Posted by Appetizers, Recipes, Side Dishes
Tags: basil, cantaloupe, cold, CSA, easy, farm share, feta, fruit, healthy, low fat, lunch, melon, organic, pepper, porter farms, quick, salad, savory, side dish, sweet, vegetables, vegetarian, watermelon
Grilled pizza seems to be all the rage nowadays, but I’ve never had the opportunity to try making it myself. I’ve heard from other people about either how easy it was to make or how much of a disaster it was. I decided to give it a go and hope for the best. I must say I was a little nervous when the dough first went on the grill, but boy was I really happy with the end result. I was lucky enough to have some fresh tomatoes from my father-in-law’s garden, but you can use whatever ingredients you have on hand. I also went with store bought dough to save on time (which I haven’t had much of lately), but if you’ve got the time you can make your own. Grilled Margherita Pizza
- store bought or homemade dough
- generous amount of olive oil
- toppings of your choice
Preheat grill to 300 degrees. Divide dough into two portions. With a rolling pin on a lightly floured surface, roll each portion into two 1/4″ thick pizzas. Coat one side in olive oil and place directly on grill grates for about 5 minutes or until dough begins to rise. Once dough has risen, flip pizzas over and coat other side with olive oil. Cook for about 5 more minutes. Remove from heat and add toppings of your choice to each pizza. Add back to the grill until cheese begins to melt and the bottom crust has browned.
Posted by Main Dishes, Recipes
Tags: basil, cheese, dinner, dough, easy, entree, grill, italian, margherita, pizza, summer, tomatoes, vegetables, vegetarian
Quinoa, Black Bean, Summer Squash and Feta Salad
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- 1-1/2 cups raw zucchini and yellow squash, chopped
- 1 cup crumbled feta cheese
- 1 green onion, sliced thin
- handful of fresh chopped basil or 2 tablespoons dried
- salt and pepper
Cook quinoa according to package directions, it will make about 3 cups cooked. Combine all remaining ingredients into a large bowl and stir until well incorporated. Serve hot or chilled.
Posted by Recipes, Side Dishes
Tags: basil, beans, cold, farm share, feta, low fat, organic, quinoa, salad, side dish, squash, summer, summer squash, vegetarian, Zucchini
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