Italian Sausage and Squash Soup
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do try it. (more…)
Tagged: garlic
Southern Summer Succotash
In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.
This recipe from Deep South Dish puts a southern spin on the classic Native American succotash.
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Morel-Stuffed Pattypan Squash
From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy! (more…)
Spicy Salsa Verde
Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food. Salsa verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats and poultry. This salsa verde recipe, found at whatscookingamerica.net, makes great use of the tomatillos, cilantro, and hot peppers in late summer shares. Feel free to reduce the hot peppers and increase the tomatillos if you don’t want it too spicy. Makes approximately 2 cups. (more…)
Tomato Garlic Salad Dressing
Now that we have tomatoes to spare, why not try an easy salad dressing with some of the tomatoes that are “riper” than others. As we start to ease back into salad greens, it’s a good time to broaden our salad dressing repertoire, too. (more…)
Fresh Tomato Juice and Summer Gazpacho Soup
Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking Close to Home. Enjoy! (more…)
Sautéed Green Beans with Garlic and Herbs
From cooksillustrated.com, this recipe that serves 4 cooks the beans in an unconventional way, thereby keeping them crispy and bright green. Give it a try! (more…)
Green Beans with Walnut-Parsley Sauce
From The Food Network magazine, this recipe serves 4. It is a nice addition to our repertoire for green beans, regardless of how sweet and delicious Farmer John’s beans are all by themselves. (more…)
Escarole and Orzo Soup with Turkey Meatballs
From the food blog smittenkitchen.com comes this delicious recipe. (more…)