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Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

 

¼ C. olive oil

Juice from 1 freshly-squeezed lemon (or ¼ cup)

Lemon zest

1 small clove of garlic, minced

1 small bunch of fresh thyme, roughly chopped

¼ tsp. salt

⅛ tsp. black pepper

 

4 small zucchini (or 2 pounds)

1 C. halved cherry tomatoes

1 C. freshly shaved Parmigiano Reggiano

 

Lemon Thyme Vinaigrette:

 

In a small glass measuring bowl, mix olive oil and lemon juice.  Add the rest of the ingredients, and whisk until emulsified. Set vinaigrette aside.

 

Zucchini Salad:  Using a wide vegetable peeler, peel zucchini into ribbons (see Note) and arrange on a serving platter so that they aren’t sitting on top of each other. Slightly bend them or twist them so that the presentation is pleasing to the eye.  Randomly place cherry tomatoes on top of the zucchini ribbons and tuck a few underneath. Sprinkle cheese shavings on top. Then, drizzle the lemon thyme vinaigrette over the salad. Serve immediately. Leftovers should be refrigerated, stored in a glass, lidded container and eaten within 2-3 days. Note: Zucchini ribbons are easy to make if you have a wide vegetable peeler. First, cut off both ends of the zucchini. Rest one end of the zucchini on the cutting board, and starting at the top, slide the blade of the peeler down to the other end. Because the first ribbon you’ll make only includes the dark green zucchini skin, set it aside (more info to follow). Continue making ribbons until they start to include the immature seeds. At this point, rotate the zucchini and begin again. Each time your ribbons start to include seeds, rotate to a new side. You’ll probably rotate each zucchini three or four times, depending on its size, before you are done. You can dice up the leftover zucchini skin, flesh and immature seeds, and add them to A leafy green salad, roast them in the oven with other vegetables, or add them to your compost. Nothing will go to waste!

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Zucchini Cherry Muffins

Zucchini Cherry Muffins

Zucchini Cherry Muffins

 

¾ C. whole wheat flour

1 C. unbleached flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

2 eggs

1 C. sugar

½ C. vegetable oil

1 tsp. vanilla

1 C. grated zucchini, grated

1 C. fresh, frozen or dried sour cherries, pitted and chopped

 

Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt.  In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

 

1 C. Rhubarb, chopped

1 C. honey

3 C. water

1 tsp. lemon juice

1/4 packet wine yeast

 

Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.  Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

 

2 pounds zucchini (about 4 medium)

1 teaspoon kosher salt, divided

1/4 cup raw hazelnuts

1 large shallot

1 small clove garlic

1 small lemon

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper

4 thick slices sourdough or other crusty bread

Handful small fresh basil or mint leaves, for serving

Aleppo pepper or red pepper flakes, for serving

Flaky salt, for serving

 

Arrange a rack in the middle of the oven and heat the oven to 350°F. Grate 2 pounds zucchini on the large holes of a box grater (about 6 cups) into a colander set over a large bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Set aside to drain for 15 minutes. Spread 1/4 cup raw hazelnuts out in an even layer on a rimmed baking sheet. Transfer to the oven and toast, stirring occasionally, until fragrant and golden-brown, 8 to 10 minutes. Meanwhile, dice 1 large shallot. Smash and peel 1 small garlic clove. Finely grate the zest of 1 small lemon. Halve the zested lemon and reserve.

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 3 cups. Wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop. Heat 1/4 cup olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, under softened and translucent, 2 to 3 minutes. Add the zucchini, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini cooks down, caramelizes, and softens considerably, about 15 minutes. Reduce the heat if the zucchini starts to burn. The mixture should be jammy and spreadable. Remove from the heat. Toast 4 thick bread slices, then rub one side of each slice with the garlic clove. Divide the zucchini butter between the garlic-rubbed toast and spread out evenly in a thick layer. Garnish with the hazelnuts, fresh basil or mint leaves, and a pinch or two of Aleppo pepper and flaky salt. Squeeze the juice of the reserved lemon halves over the toasts and serve.

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

 

You can use a regular orange, of course, but I found that the blood orange deepened the color of the fruit compote, making for prettier contrasting layers.

 

1-1/2 lb. rhubarb, washed, trimmed, cut into 1/2-inch pieces

1 cup sugar

1 medium blood orange, zested (about 1 tsp.) and juiced (2-3 Tbsp.)

1 tsp. vanilla

Pinch salt

2 cups heavy cream, cold

 

Place rhubarb in a medium saucepan with all but 1-2 Tbsp. of the sugar (reserve remaining sugar for whipped cream).  Add orange zest, juice, vanilla, and salt, and bring to a simmer over medium-high heat.  Reduce heat slightly and gently simmer 7-10 minutes until rhubarb is soft but still chunky.  Let cool.  Transfer to medium bowl and refrigerate several hours until chilled. Just before serving, whisk the heavy cream in a medium bowl until the wires leave trails.  Add the remaining sugar and continue whisking until thick and an upswing of the whisk leaves medium peaks.  To assemble, layer rhubarb mixture and whipped cream in each of four bowls, beginning with rhubarb and ending with cream.  Serve immediately.

Green Tomato Glaze

Green Tomato Glaze

Green Tomato Glaze

This all-purpose glaze made from slow-cooked unripe tomatoes, sugar, spices and local honey pairs well with any cut of pork—brushed onto seared pork tenderloin before roasting, as the base for a subtly-sweet low-acid BBQ sauce or even basted onto ribs in the smoker. A delicious way to use up green tomatoes from a home garden at the end of the season.

6–8 medium-sized green tomatoes

2½ cups cane sugar

½ tsp. salt

¼ cup fresh lemon juice

⅓ cup local honey

2 cinnamon sticks

Lemon zest

 

Roughly chop the tomatoes, and place in a medium-size saucepan. Add the salt, sugar and lemon juice, and begin to cook over medium heat. Bring the mixture to a soft boil, stirring often to break down the tomatoes. Once boiling, reduce heat to medium/low and simmer for about 30 minutes, stirring regularly so glaze doesn’t scorch. Once the glaze has reduced slightly, after about 40 minutes, add the cinnamon and lemon zest and stir to incorporate. Let simmer for another 15 minutes and remove from the heat to cool. Once cooled slightly, transfer the glaze to a container. Store in the fridge to get the final texture, which should be thick but still a little jiggly.

Cucurbit Salsa

Cucurbit Salsa

Cucurbit Salsa

 

2 cups white distilled vinegar

3 cups water

1 cup white sugar

2 T. kosher salt

1 tsp. black pepper

1 T. ground cumin

4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice

1 pound white or yellow onions, finely diced

1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced

1-2 jalapeño chilis, ribs and seeds removed, finely diced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

 

3/4 cup (105 g) cooked pasta

2 tsp. (30 g) Homemade Pesto

1/4 cup (56 g) fresh baby spinach, chopped if desired

1/4 cup (38 g) cherry tomatoes, halved

1/2 carrot, grated, optional

1/2 C. thinly sliced red onion

1 tsp. grated Parmesan cheese

 

Mix all ingredients in a bowl until the pesto is thoroughly distributed.

Quickles

Quickles

Quickles

 

Choose any one of the following (the quantity of which doesn’t matter that much, just chop or slice enough to comfortably fit in your jar with a little bit of room at the top):

 

4 to 6 celery stalks, cut to fit the size of your jar

1 English cucumber or 3 Persian cucumbers, thinly sliced or cut into spears that fit your jar

1 red onion, beet, or fennel bulb, thinly sliced

1 bunch radishes, thinly sliced

4 to 6 fresh chilies, sliced

1 1/2 C. raisins or other dried fruit

 

1 cup cider, white wine, or rice vinegar

1 T. kosher salt

1 T. mustard, coriander, or cumin seeds

1 T. sugar

1/2 tsp. crushed red pepper flakes, optional

Freshly ground black pepper

 

Place the vegetables, chilies, or dried fruit in a large resealable container (preferably glass). Combine the vinegar, salt, seeds, sugar, crushed red pepper flakes, if using, and several grinds of black pepper in a small saucepan and bring to a simmer. Give the pan a swirl or two to help the sugar and salt dissolve, then pour the mixture over the vegetables. Add water to cover and let cool to room temperature. Cover tightly and refrigerate up to a month. You can mix your vegetables when you pickle them if you like. Just remember that if you add chilies everything will be spicy; if you add a beet everything will be red, etc.

Green Garlic Soup

Green Garlic Soup

Green Garlic Soup

 

5 T. unsalted butter

24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)

3/4 cup water

1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered

6 cups (1 1/2 quarts) chicken or vegetable broth

1/2 cup heavy cream

1 1/2 tsp. salt

2 to 2 1/2 tsp. white wine vinegar, to taste

ground pepper to taste

thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)

 

Melt butter in large, heavy bottomed stock pot. Add garlic and 1/4 cup of water. Bring to a simmer, then cover and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 more minutes. Allow to cool slightly. Puree the soup in batches in a blender for 2 minutes until smooth. If a smoother texture is desired, pass the puree through a medium-fine sieve and return to saucepan. Stir in the cream and salt. Add the vinegar, 1 tsp. at a time, tasting the soup after each addition, until it tastes good to you. Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

Chive-Dill Batter Bread

Chive-Dill Batter Bread

Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.

Zucchini Fritters Lunchbox

Zucchini Fritters Lunchbox

 

1 ½ pounds zucchini, grated (about 3 medium)

1 tsp. salt

1 large egg

2 tsp. Italian seasoning (or favorite all-purpose seasoning)

¼ cup all-purpose flour

¼ cup Parmesan cheese

Oil for frying

1–pint of cherry tomatoes

2 T. olive oil

Salt & pepper to taste

 

Place the shredded zucchini in a colander, sprinkle with ¼ tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the excess moisture. In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter. In a large, non-stick skillet, heat the oil over medium-high heat. Add T.-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture. Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper. To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack. Close the lunch container and pack it into a lunch bag with an ice pack.

Zucchini Bread & Butter Pickles

Zucchini Bread & Butter Pickles

Zucchini Bread & Butter Pickles

 

2 firm zucchini, sliced 1/8” thick with a mandoline

1/2 white onion, sliced paper-thin with a mandoline

3 T. kosher salt

1 tsp. celery salt

Ice water

 

1-1/2 cups apple cider vinegar

1/3 cup white sugar

2 T. whole mustard seeds

1 tsp. whole black peppercorns

1 T. celery seed

1/2 tsp. ground mustard powder

1 tsp. ground turmeric

 

Thinly slice the zucchini and onion with a handheld mandoline. In a large bowl, combine the sliced zucchini and onion with the kosher and celery salts. Cover with ice water and stir to dissolve the salt. Soak the vegetables for 1 hour, then drain. Closely pack the zucchini and onions into one or a two clean canning jars. In a medium saucepan, bring the brine ingredients to a boil for 5 minutes. Remove the pickling liquid from heat and slowly pour over the zucchini until about 1/4 inch from the top.  Cover and refrigerate the pickles overnight before serving.  Keep refrigerated. Enjoy the pickles for up to one week.

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

 

About 4 Cups Chopped Escarole and/or Baby Arugula

3 Cup Thin Asparagus (about 1 bunch, bottom ends removed)

2 Cups Sliced English Cucumber

8 oz Sugar Snap Peas (sliced and chopped)

1 ½ Cups Quartered Artichoke Hearts (1 can, drained and rinsed)

1 Cup Thinly Sliced Radishes

½ Cup Chopped Fresh Mint Leaves

lemon vinaigrette:

¼ Cup Fresh Lemon Juice (about 2 large lemons)

¼ Cup Extra Virgin Olive Oil

⅓ Cup Chopped Scallions

1 Tsp Minced Garlic

Zest of 1 Lemon (optional)

Salt and Cracked Black Pepper (to taste)

 

Chop and slice all your veggies before adding them to a large serving bowl. In a small bowl or jar, whisk together the lemon vinaigrette ingredients until combined. Pour the vinaigrette over the salad in the bowl and toss well to coat. Serve immediately or chill in the fridge to marinate and soften until ready to serve.

 

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

 

4 cups all-purpose flour

2 cups granulated sugar

4 tsp. baking powder

1/2 tsp. salt

4 cups rhubarb diced

2 cups milk

6 T. butter melted

 

1/2 cup 1 stick butter

1 cup sugar

3/4 cup heavy cream

 

Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined. Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool. To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly. To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

Slow-Roasted Summer Garden Tomatoes

Slow-Roasted Summer Garden Tomatoes

Slow-Roasted Summer Garden Tomatoes

 

Cherry, grape or small Roma tomatoes

Whole cloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

 

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along. Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

 

1/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp ground cinnamon

1 3/4 oz cocoa

2 1/3 oz flour, pastry, whole wheat

2 1/4 oz flour, all purpose, wheat

1/4 tsp salt

1 cup granulated sugar

 

Combine dry ingredients together in a bowl.  Add wet ingredients (besides chocolate chips and zucchini) to dry ingredients. Add zucchini when all ingredients are blended. Then mix in chocolate chips. Bake in 325 degree Fahrenheit oven for 20-25 minutes. Cool and serve or store frozen.  Pro tip – microwave for 30 seconds and eat with frozen yogurt for a healthier dessert option!

Garlicky Zucchini Spears

Garlicky Zucchini Spears

Garlicky Zucchini Spears

3 large zucchini, quartered lengthwise into spears

2 T. olive oil

1 T. minced garlic

½ tsp. salt

½ tsp. pepper

Preheat oven to 450°F. Toss together zucchini, oil, garlic, salt, and pepper on a rimmed baking sheet. Bake 10 to 12 minutes or until lightly browned and tender, turning once during last 2 minutes of cooking.

Peas with Nasturtium Blossoms and Mache Lettuce

Peas with Nasturtium Blossoms and Mache Lettuce

Peas with Nasturtium Blossoms and Mache Lettuce

 

1 clove Garlic, sliced in fine slivers

1 teaspoon Olive Oil

1 tablespoon fresh Dill, torn from stems

1/3 cup shelled peas

1-2 cups Mache lettuce

6 to 8 Nasturtium blossoms

 

In a medium skillet, heat olive oil.  Add garlic, dill and peas, sauté for 2 minutes. Toss in the Mache lettuce, sauté just until wilted.  Add Nasturtium blossoms and stir for about 10 seconds. Sprinkle with a bit of sea salt and serve immediately.

What to do with Celery Leaves

What to do with Celery Leaves

What to do with Celery Leaves

 

Celery leaves are actually quite tasty and incredibly versatile.

 

Add celery leaves to salads: My aunt likes to cut up the leaves and add them to her green salads. I had never tried it myself until I went to her house for lunch one day. I was surprised to find that it can be a delicious addition to change up and add a burst of flavor to your raw greens. (I think that it especially pairs up well with salads with apple slices.) I think the best leaves for salads are the lighter green, younger leaves, but that is a matter or taste, of course.

 

Add celery leaves and stalk pieces to stocks and bone broths: I like to freeze some of the leaves, and the small, ugly stalk bits I cut from my snacking pieces, so I can have them handy whenever I make stock or bone broth. Celery is probably my favorite vegetable for adding to stocks and broths. Not only is it incredibly healthy, adding its vitamins and antioxidants to your already healthy broths, but it also adds delicious flavor. I also often blend celery leaves and stalk pieces, along with onions, into soups with an immersion blender to give them great flavor and a thicker consistency. (That was a tip I learned from another one of my aunts.)

 

Chop celery leaves and use them as an herb. Celery leaves make a great replacement for fresh parsley in many recipes. You can chop the fresh leaves and add them to salsa and homemade salad dressings, for example. You can also dry the leaves and crumble them, using them as you would dried parsley.

Make pesto sauce with celery leaves.

 

Make celery powder with leftover leaves and ugly stalk pieces. This is actually probably my favorite use of leftover celery leaves and bits and pieces. It’s simple enough to dehydrate the leftover pieces and grind them into a fine powder once they are fully dry. The nice thing about celery powder is that it doesn’t take up much space at all and it keeps very well. I like to add it to soups, sauces, and all sorts of other dishes to add flavor and nutrients.

 

Make celery salt. Celery salt is just a modified use of celery powder. It is often made with ground celery seed that is mixed with salt. Don’t have celery seeds? You can also make a wonderful celery salt using the leaves and other not-so-pretty celery bits. Celery salt is often asked for in recipes, but I like to use it in place of regular sauce in all sorts of recipes to add extra nutrients and flavor!

 

Save for chickens or compost. If you don’t want to use the celery leaves yourself, don’t throw them away! When I’m short on time (and my freezer is full, and I have an abundance of celery powder on hand already), I throw them to my hens and they seem to love them. You can also add them to your compost bin.

 

Celery Powder

 

Wash and dry celery leaves and other celery bits and pieces. (To reduce drying time, consider chopping stalks into smaller pieces.) Fully dry leaves and stalk pieces in a dehydrator or at the lowest heat and convection setting of your oven. (Check occasionally and remove dry, brittle pieces, leaving the rest of the celery pieces to continue drying until brittle.) Once they are fully dry, grind up the celery leaves and stalk pieces until you obtain a fine powder. Celery leaves can be easily pulverized with a mortar and pestle. If using stalk bits, though, I find it much easier to use a spice grinder of coffee grinder.   Store the homemade celery powder in a well-sealed container to keep moisture out, preferably out of direct sunlight.

 

 

Celery Salt

 

2 Tbsp celery powder

2 Tbsp salt

 

Mix together celery powder and salt. Store in a well closed container in a cool, dark place.

Green Tomato Relish

Green Tomato Relish

Green Tomato Relish

 

Slice:

One-half peck green tomatoes (about 8 lb)

12 bell peppers, about 1/3 red or as available

5 large onions (less if Spanish onions, which are larger)

1 large garlic bulb or about 8 cloves of garlic

 

In a crock: Layer these sliced vegetables with about 1/2 cup pickling salt; add scant teaspoon to finish as needed. Push  a clean plate down over the vegetables until brine covers them.  Cover the crock and set in cool corner overnight.   Drain and rinse after 12 hours (approximately).

 

Pickling mixture:   (Heat in resistant pan, enamel or stainless steel)

1 1/2 quarts cider vinegar

2 lb light brown sugar

1 T plus 1 t powdered ginger

1 T plus 1 t dry mustard

In infuser bag or wrapped in cheesecloth

2T whole cloves

2 sticks cinnamon

1 T celery seed

 

Add vegetables and simmer until translucent.  Try to avoid a heavy boil. Can these in pint jars for 15 minutes (hot water bath canning). Pickles can first be chopped in a food processor, taking care not to purée the relish. Allow pickles to mellow for 1 month before using.

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

 

¹⁄³ cup fresh raspberries

¹⁄³ cup chopped shallots

¼ cup raspberry vinegar

½ cup olive oil

Salt and freshly ground black pepper

¹⁄³ cup mascarpone cheese

1 tsp. minced canned chipotle chiles in adobo sauce

½ tsp. minced fresh thyme

12 fresh squash blossoms, pistils removed

Vegetable oil, for frying

½ cup all-purpose flour

 

Beer Batter

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup dark Mexican beer

 

Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside.  Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve. Prep Beer Batter: Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using. Tip: No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.

Pickled Green Tomatoes

Pickled Green Tomatoes

Pickled Green Tomatoes

 

A couple lb. of hard green tomatoes

½ cup pickling and canning salt

4 or 5 garlic cloves, crushed

Extra virgin olive oil

1 T. fennel seeds and/or chiles to taste

 

Core the tough stem-end of the tomatoes and cut them into easy-to-eat sized slices, about ½-inch thick. Mix tomato slices, garlic, any spices, and the salt in a bowl. Layer salted slices in a non-reactive container (a large ceramic crock, glass jar, or deep bowl). Place a round of parchment on top and press it down onto slices. Put a flat plate about the diameter of the container on top of the parchment. Weight the plate with something heavy (a gallon paint can, a pail of rocks, etc). Put the crock(s) in a cool place for two weeks (we use our unheated garage), covered with plastic trash bags. After the two-week ferment, the pickles will have flattened some. Rinse in a colander and remove the garlic. Pack the rinsed tomatoes in sterilized jars and cover with olive oil, use a clean chopstick to remove any air bubbles, and make sure everything is submerged in oil. They are ready to eat right away. Refrigerate for up to 3 months (we’ve had them last closer to a year).

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

 

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula, washed and spun dry

5 green tomatoes, chopped

2 clove garlic, chopped

1/4 cup extra-virgin olive oil plus 2 T.

Salt and freshly ground black pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

 

Bring 6 quarts of water to a boil in a large pot and add 2 T. salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper and set aside. In a sauté pan add 2 T. of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano and serve immediately.

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

 

1 celeriac, diced

1 leek, pale parts only, cut in half lengthwise and sliced

1 small parsnip, diced

1 bay leaf

1 sprig thyme

1 sprig Italian parsley

2 T. packed lovage leaves

¼ cup plus 3 T. extra virgin olive oil

12 large sea scallops (about 1 lb.), feet removed

Kosher salt

Freshly ground black pepper

¼ tsp. celery seeds, ground

2 tsp. freshly squeezed lemon juice

 

Combine the celeriac, leek, parsnip, bay leaf, thyme, parsley, and 2 quarts water in a large, heavy pot. Bring to a boil and simmer for 45 to 50 minutes, or until the celeriac is tender. Meanwhile, combine the lovage and ¼ cup of the oil in a blender and blend until smooth. Gently pat the scallops dry with paper towels. Season them generously with salt and pepper, sprinkle with the celery seed, and set aside at room temperature for about half an hour. Strain the lovage oil through a fine mesh sieve. Heat a large, heavy sauté pan over high heat until very hot but not smoking. Add the remaining 3 T. of oil and swirl to coat the bottom of the pan. Add the scallops and cook without disturbing for 2 to 3 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the scallops and continue to cook over high heat another 1 to 2 minutes, or until the desired doneness. Moisture will just begin to accumulate on the surface of the scallops when they are medium-rare. Remove the scallops to a plate and tent with foil to keep warm. Discard the bay leaf, thyme sprig, and parsley sprig from the soup, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Add the lemon juice and season to taste with salt and pepper. Arrange the scallops in shallow individual bowls, divide the soup among them, being careful not to pour it directly over the scallops, and drizzle with the lovage oil. Serve immediately. Serves 4 to 6. Celeriac is also known as celery root. Leeks tend to be very dirty, so rinse them thoroughly after you chop them. Celery leaves can be used if lovage leaves are unavailable. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving.

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

 

1 large garlic clove, finely chopped

1 T. fresh lemon juice

½ pint grape tomatoes

½ tsp. kosher salt

½ tsp. dried mint

1 T. extra-virgin olive oil

1 cup ricotta or cottage cheese

 

Combine the chopped garlic and lemon juice in a medium bowl; let them hang out while you prep the tomatoes. (The lemon juice will tame the garlic’s bite.) Slice the tomatoes in half lengthwise and add them to the bowl. Stir in the salt, mint, and olive oil and let it sit for a minute or two. Divide the cheese between two bowls and spoon the tomato mixture on top.

Fennel And Jicama Salad

Fennel And Jicama Salad

Fennel And Jicama Salad

 

1/4 cup sun-dried tomatoes (not packed in oil)

3 T. extra-virgin olive oil

1/4 cup fresh lemon juice

3/4 tsp. flaky sea salt, or to taste

1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish

1 large fennel bulb, halved, cored and thinly sliced, fronds reserved

1 small jicama (about 1 1/4 pounds), peeled, halved and cut into thin matchsticks

1 small cucumber, peeled and chopped

1/3 cup black olives, pitted and sliced

1 ounce Feta cheese, crumbled

coarsely cracked black pepper

 

Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them. Meanwhile, in a small, lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified. Finely chop the fennel fronds to make ¼ cup and set aside. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

 

40 unsprayed nasturtium flowers, washed and dried

1 large bunch of fresh watercress, washed, dried, and large stems removed

8 ounces cream cheese, softe3ned

1 medium cucumber, peeled, seeded, and diced

1/2 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

1 small red onion, thinly sliced

6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain

 

Setting aside 12 nasturtium flowers for garnish, finely julienne the rest with a sharp knife. Setting aside 6 watercress sprigs for garnish, finely chop the remaining watercress. In a medium bowl, mix the cream cheese with the chopped flowers, chopped watercress, cucumber, salt, and pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour to allow the flavors to blend together. Remove the cream cheese mixture from the refrigerator half an hour before serving to allow it to soften slightly. With a sharp knife, finely julienne 6 of the reserved nasturtium flowers. Spread the cream cheese mixture on the bread slices. Top each slice with some red onion slices and a sprinkling of the julienned flowers. To serve, place 1 slice of the prepared bread on each plate, and top with a whole nasturtium flower and a watercress sprig.

Rose and Basil Pesto

Rose and Basil Pesto

Rose and Basil Pesto

 

2 C. fresh basil

1 cup fragrant rose petals

3 cloves garlic

1/2 cup pine nuts (or pistachios or walnuts)

3/4 cup extra virgin olive oil

1 tsp. food grade rose water

1 tsp. freshly squeezed lemon juice (don’t substitute bottled juice)

1 cup Parmesan cheese, freshly grated

1/4 cup Romano cheese, freshly grated

Salt, optional

 

Peel and coarsely chop garlic, then add rose petals, basil, nuts and olive oil in food processor. Pulse blend until everything is well pulverized. Add remaining ingredients and mix well. This can be stored for up to 4 days in the refrigerator.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Marigolds and Tomatoes are great buddies in the garden.  They like similar growing conditions, and marigolds deter tomato worms in the soil.

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 cup pecan halves

Petals from 2 French marigolds

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs. Serve immediately or refrigerate up to 24 hours before serving.