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by Caitlin Saniga

Heirloom tomato spaghetti with fresh basil

Please forgive me for sharing what may be the simplest, most generic summer meal. I can’t get enough of heirloom tomatoes!

  • 4 medium heirloom tomatoes, the more colorful, the better
  • 2 tablespoons extra-virgin olive oil, plus more
  • salt and pepper, to taste
  • 2 shallots
  • 4 garlic cloves
  • 1/4 cup basil leaves
  • 1 8-ounce package spaghetti

Chop the tomatoes and place them in a large bowl, along with their juices. Drizzle the olive oil over top, and season well with salt and pepper. Let the tomatoes rest.

Mince the shallots and garlic. In a small saucepan, heat a couple splashes of olive oil over medium heat. Add the shallots, season with salt and pepper, and cook until softened, about 5-7 minutes. Next, add the garlic and cook until fragrant, about 1 minute. Remove from the heat, and add to the bowl with the tomatoes. Tear the basil leaves, and add them to the bowl. Stir to combine, and let rest while preparing the pasta.

Cook the pasta according to package directions, and drain. Add the pasta to the bowl with the tomatoes, and toss well to coat with the sauce. Divide among 4 bowls, and serve warm.

Makes 4 servings.

Recipe adapted from: Mission Delectable

by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.

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by Sarah Steimer

Sesame-miso vinaigrette

This vinaigrette can serve double-duty as a marinade. I added a few tablespoons to some firm, cubed tofu overnight and grilled it (along with some veggies) the next day. I drizzled more vinaigrette over everything and a little brown rice — simple and de-lish.

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by Sarah Steimer

Blueberry balsamic vinaigrette

Looks like a smoothie, right? I served this vinaigrette over spicy greens and grilled salmon. What to do with the rest? I’m thinking a salad with chicken and goat cheese, or perhaps even as a dip with a cheese and baguette plate?

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by Caitlin Saniga

Herbal balsamic vinaigrette

I serve this dressing drizzled over fresh beet greens, roasted beets, and toasted walnuts. Use whatever herbs you have — dill, mint and tarragon might also be nice.

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by Caitlin Saniga

Carrot ginger dressing

This carrot ginger dressing looks and tastes striking with fresh greens, shaved zucchini, edamame, you name it.

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