I’m on my own tonight and wanted something tasty to eat. I also wanted something that wasn’t too time consuming to make and that was fresh and healthy. I LOVE chopped salad and I LOVE marinated salads. I looked around to see what I had to choose from and this is what I came up with.
I’m eating it right now and it’s super delicious! Something about the combination of avocados and bacon is magical. I love balsamic on just about anything, and the little bit of microgreens I had left were just the touch needed to make it taste super fresh and delish!
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I am working on harvesting some of our garden surplus like the herbs that we haven’t used up and we had a ton of basil. I harvested two pounds of basil leaves from the walkways in the garden. Man did I smell good! What to do with all this basil? PESTO!
I am allergic to nuts and I don’t know if I will react to pine nuts or not so I wanted to come up with a pesto I could eat too, so I decided to roast up some sunflower seeds to use in place of the pine nuts. I used 1/4 a cup of seeds and toasted them lightly in a skillet.
Toss the toasted seeds in the blender with 2 cups of basil leaves and we also added a couple of dried thai peppers for some kick.
Add 1/4 cup grated parmesean cheese and two cloves of cut up garlic.
Blend until smooth adding olive oil until sauce will blend. Approximately 1/4-1/2 cup.
We used some of the pesto as a topping for some cooked pasta and froze the rest in pint sized jars to use later. It was delicious!
The kids loved this pasta and it was super healthy.
These Little Sprouts have been picking 20-30 pounds of tomatoes a week for the past few weeks, so we have been coming up with all sorts of ways to use tomatoes. Here is a yummy grown up caprese salad that is more for Mr. Kent and me. I haven’t tried it with the kids, but they may actually surprise me and like it if I did. 🙂 One of my favorite things about it is it’s super pretty.
This recipe couldn’t be more simple and the flavor is out of this world AMAZING! Yummy! I love something you can throw together in a matter of minutes with whatever you might have on hand. Fresh mozzarella is the only thing I would have to buy to make this beauty.
Slice up some fresh mozzarella as thin as you can.
Remove a couple of stems of basil from the stems and coarsely chop.
Slice a perfectly ripe juicy tomato.
Layer the mozzarella alternately with the tomato slices on a plate or platter.
Sprinkle with chopped basil, salt and pepper. Then drizzle a little bit of balsamic vinegar and some olive oil over the top. YUM!
Mr. Kent who claims he does not like tomatoes loves this salad. It’s time for us to try it with our picky eaters. 🙂 Enjoy!
Don’t forget to pin this post for later!
Last year during tomato season my friend Candy posted a picture on her Facebook page of some roasted tomato sauce she was making. It looked delicious so I checked out the recipe she was using and did a little tweaking. This is what I came up with. Roasting food somehow makes it so delicious. This sauce is thick and rich and so flavorful. I planted some paste tomatoes this year and have been using them to make my sauce. They have less liquid in them and it makes the sauce more smokey and a little thicker.
Slice your tomatoes in half and toss them on a sheet pan.
Chop some onion and a couple of cloves of garlic and toss it on the pan. You don’t need to worry about peels or seeds or anything since you will be passing your vegetables through the food mill. It takes out all those parts.
Sprinkle the mixture with a tablespoon or two of olive oil.
Add a generous amount of salt and pepper.
Toss the vegetables well and spread them in a single layer with the tomatoes cut side up. Roast them at 400 degrees until the edges are just starting to turn brown.
Dump the mixture into your food mill and process until all the liquid passes through and you are left with the skins.
The sauce is thick and rich.
Now your sauce is ready to use, can or freeze. You can add other ingredients you like as well. Sometimes I add basil or other herbs to mine. You could also use hot peppers, bell peppers, or anything you like in your tomato sauce.
What is your favorite way to make tomato sauce?
Kale Chips are delicious! My older boys planned out many of our summer activities this summer. One of the activities they chose was making kale chips. Most of the kids liked them. I have made them many times for my family, but didn’t know how the kids would respond. The boys had fun making them and they were well received.
Kale chips take just a few minutes to make and they are super healthy and delicious. Kids will love making them and they are far more likely to try them if they prepare them.
We washed up the kale and took the stems out.
Then the boys added salt, pepper, and olive oil and gave them a good toss.
We baked them in the oven at 400 degrees until they were crispy.
They were yummy.