Cabbage Summer Salad

I made this salad recipe that I found in this month's Sunset Magazine. However, I used the purple cabbage we received from the farm this week, to substitute for the spinach the recipe called for. Add grilled chicken for added protein!
Delicious!

Ingredients:
8 oz orzo pasta
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 tsp. minced garlic
1/4 cup toasted pine nuts (optional)
4 oz feta cheese, broken into chunks
1/2 cup Greek olives, pitted and halved (optional)
2 cups purple cabbage (or spinach)
1 tbsp. Extra virgin olive oil
2 tbsp. balsamic vinegar
salt and fresh ground pepper

Directions:
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add the cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.

Banana Smores

We've had a crazy few weeks with vacation and family in town... but here is a little treat for the kiddies after a bbq, or out by a campfire.

You will need:
Graham crackers
Hersheys chocolate bar
bananas

Cut the bananas into thick (1") slices, and put them onto a stick- we used skewers. Roast them over a flame as you would a marshmallow, and put them onto graham cracker with chocolate piece. Squeeze together and serve. Yum, delicious and not a choking hazard! : )

Nonna's Ratatouille

One reason I love having my mom come visit is because she always knows what to do with all my fresh farm vegetables. She makes this vegetarian ratatouille that's so delicious. She's a farm girl even though she'd never admit it!
We have so many vegetables from the farm this week so I decided to make up some meals to freeze to bring on our vacation next week.

Here's how I made this delicious dinner:

Ingredients

* About 1/2 cup extra-virgin olive oil (add more later on if you think it needs more)
* 1 onion, any variety (I used lots of green onion)
* 1-2 large cloves, minced garlic (depending how garlicy you like it)
* 3-4 yellow squash, cut into 1/4-inch pieces
* 3-4 zucchini, cut into 1/4-inch dice, about 1 1/2 cups
* 2 tomatoes
* 1 cup homemade marinara sauce or 1 can tomato sauce
* 1 tablespoon coarsely chopped fresh basil leaves
* salt
* Freshly ground black pepper
* grated Parmesan cheese (to sprinkle on when served)

Directions:
Heat olive oil in a large skillet over medium-high heat until hot. Add all the vegetables, sauce, basil and seasonings. Simmer vegetables for about an hour, until it's all melded together.

You can serve along with pasta, or eat alone with good Italian bread. Delicious!

Fava bean potato salad

My little girl had so much fun peeling the fava bean pods. I was glad because the pods had been sitting in the fridge for over a week... too much work for me! It kept her occupied for about an hour- great activity!

I boiled about 1/2 lb of fava beans until tender, and peeled the second shell off of them.
At the same time, I boiled about a dozen small potatos (mixed variety), until tender, and cut them into chunks once they cooled. I added one diced onion, and 1 stick of celery, also diced.

For the dressing:
1 garlic clove
1 small wedge of fresh fennel (optional- I did not use)
1 tablespoons dijon mustard
4 tablespoons red wine vinegar
salt
a squirt of honey
1/2 cup of olive oil

I put the ingredients into a sealed jar and shake until blended.
Toss the salad with the dressing and refrigerate until ready to eat.

This potato salad was great. Even if I didn't have fava beans, the dressing is great on any potato salad. Great summer salad. Enjoy!
p.s. No, the kids didn't eat any of it... but try it anyway, my kids don't eat much of anything!