Cabbage and Red Pepper Salad

Veronica sent me this recipe with the caveat that these items aren't in our garden. Ahhh...but the red peppers will be soon. And didn't we just pull up a bunch of cabbage? Looks good. We'll have to give it a try.
Tom

From Veronica:
Here is a recipe I just made this week. Unfortunately, it really doesn't include things in OUR garden, but it is good.

Shred/chop 1/4 head of cabbage
Dice 1 red pepper
Cut corn off of two ears of corn

Mix a couple tablespoons lemon juice and olive oil, two teaspoons honey and salt and pepper to taste. Add to veggies. You can add/lesson ingredients in the dressing to suit your taste. I like it a little sweeter than tart. I actually got this recipe from Real Simple magazine. I think it is good with either chicken or salmon.

It's Basil Time

We harvested our first basil tonight. So what to do with basil? Here's a couple of links to get you going and a favorite recipe of ours. Enjoy!
Tom

Basic Basil Pesto Sauce (toss with pasta, or use as a spread on crackers, or in an omelet, or as a pizza sauce)

Rachel Ray - Three Vegi Penne with Tarragon-Basil Pesto

and our favorite...

Basil-Tomato Tart
1 unbaked pie crust
1.5 cups mozzarella cheese, shredded
3 to 4 Roma or 2 to 3 medium tomatoes
1 cup loosely packed fresh basil
4 cloves garlic
1/3 cup mayo
1/4 cup grated Parmesan cheese
1/8 tsp ground pepper

Place pie crust in 9" pie plate. "Flute" edges by pressing with a fork and press holes in the bottom with a fork. Bake as directed.

Sprinkle with 1/2 cup mozzarella cheese and cool on wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange wedges on top of melted cheese. In a food processor combine basil and garlic (or mince with a chef knife). Cover and process until coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl combine remaining mozzarella cheeses, mayo, Parmesan cheeses and pepper. Spoon cheese mixture over basil mixture, spreading evenly over the top.

Bake at 375 for 20-25 minutes or until top is golden and bubbly. Let sit 20-30 minutes before serving so cheese can firm up. Makes 8 appetizers or 4 main dish servings.

Harvest Time!

It's harvest time!

Sarah and I were watering and wedding tonight and we think it's time to harvest our first harvest of kale, mustard greens, some spinach, and romaine lettuce. We're going to harvest some tomorrow (Wednesday, June 2) at 5:30. If you're not able to be there at 5:30, just let me know (email) and we'll hold some here at the house and you can come by later in the evening or the next day or two. This is just the first of many more harvests!

For those of you who have no idea how to cook kale, I found a recipe from Bobby Flay on the Food Network website. Pretty easy! Here it is.

And here's a recipe for Braised Mustard Greens by Rachael Ray.