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.
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.
- 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.
Instead of using mayonnaise I made an avocado spread using 1 tbsp goat cheese, 1/2 avocado, 1 diced roasted, seeded and peeled jalapeno pepper, 2 tbsp fresh lemon juice and 1 tsp honey
Thanks to my sister-in-law Wendy for sharing this picture. The dishes she makes are always wonderful and filled with flavor and love. This looks like a great way to enjoy the season’s fresh harvest.
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.
Coat zucchini with olive oil, lemon zest, lemon juice and finely crushed sea salt. Grill over medium heat, turning once grill marks appear. Remove from grill then add a little more zest and salt.
- 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.