Tomatoes and Basil

Here’s a couple ideas of what to do with all those tomatoes and basil. 

Here’s a lovely appetizer Wendy made.  I love the tiny little mozzarella balls!  She dressed these with extra virgin olive oil, sea salt and freshly ground pepper.  So pretty and very tasty.


Tomato Salad:  Peeled tomato, red onion, and basil with balsamic/olive oil vinaigrette.



Apple Pancake

This is a thin apple pancake.  I didn’t have milk so I used almond milk and it worked fine.  These apples were picked yesterday from my brother’s orchard.  It looks like a good year for apples.  Makes 2-3 servings.


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  • 2 tart cooking apples, peeled, cored, and sliced into 1/4-inch slices
  • 2 tbsp sugar
  • 1 1/2 tsp cinnamon
  • Dash of freshly ground nutmeg
  • 2 eggs, beaten and room temperature
  • 1/4 tsp salt
  • 1/3 cup flour
  • 1/3 cup almond milk, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons butter


Preheat oven to 425° F. Place oven rack in the middle of your oven.

Combine sugar and cinnamon; set aside.

In a medium bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth (batter will be thin); set aside.

In a non-stick ovenproof skillet over medium heat, melt butter.  Add apples and sprinkle with sugar and cinnamon mixture. Reserve a little sugar mixture.  Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.  Add batter and bake in oven for 15-20 minutes.  Flip pancake upside down onto serving plate.  Sprinkle with reserved cinnamon sugar.

Antonio’s Pizza at Home

To save time I picked up fresh dough from Antonio’s.  The pizza crust from their Parma restaurant is simply the best.

Toppings:  Fresh spinach, mushrooms, sliced hot pepper, diced fresh tomato, roasted garlic, sliced provolone, grated mozzarella and fresh basil.   Layer toppings starting with a thin layer of sauce, then half the topping, shredded mozzarella, the remaining topping and provolone.  Save some of the basil for garnish.

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Kale and White Bean Soup


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove finely diced
  • 4 cups vegetable broth
  • 3 cups water
  • Kale remove center rib, rinse and roughly chopped – about 4 cups
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup diced carrots
  • 1 cup chopped tomato
  • 1 can white beans rinsed and drained
  • Dash hot pepper flakes

Cook onion in oil until softened about 3 minutes.  Add garlic and cook another minute.  Add broth, water, kale, rosemary, salt and pepper.  Simmer 15-20 minutes until kale is tender.  Add carrots, tomato, beans and pepper flakes and cook another 5 minutes or until carrots are tender.  Garish with diced green onion and fresh basil.

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