Saturday, August 25, 2012
Saturday, August 18, 2012
Friday, August 17, 2012
I'm always looking for ways to use our farmshare veggies. We had some cucumbers, tomatoes, basil and flat leaf parsley. I also picked up some "fresh yesterday" bread and fresh mozerella. I had a lemon that was about to go, and the usual garlic and olive oil in the pantry.
First, I crushed some garlic and heated it up in olive oil to flavor the oil.
I cubed up the bread and tossed in the olive oil. Then I toasted it in the oven.
I used the leftover oil, juice and zest of a lemon, a grated garlic clove, salt, pepper and fresh oregano from the garden to make a vinagarette.
Then I chopped up a cucumber, one and a half tomatoes, and some fresh mozarella.
I took the toasted bread cubes, veggies, and cheese, and toss with the vinagarette.
Then I took a fistful of basil and parsley, chopped it up and sprinkled on top.
It may need extra salt
Let it sit so the bread can soak in the dressing
Wednesday, August 8, 2012
1 cup blueberries
1/12 cup cornmeal
2 tsp baking powder
1/2 cup flour
1/2 cup softened butter
2/3 cup sugar
1 tsp almond or hazlenut extract
1 tsp vanilla extract
zest of 1 lemon
- Preheat oven to 350
- combine cornmeal, baking powder, flour and salt
- cream butter and sugar
- add eggs, extract and zest
- slowly combine dry into wet
- by hand stir in blueberries
- bake 1 tbsp drops in 350 oven for 12-14 min or until edges start to brown