Archive for the ‘Summer Recipes’ Category

Sweet potatoes may make you think of Thanksgiving, but their harvesting season has already begun. I had not thought to use sweet potatoes in quesadillas before, so when I found this recipe I was anxious to try it out. We were not disappointed — the quesadillas were a great mix of Mexican spice and savory fall flavors.

1 1/2 cups onion, minced

1 cup red or green sweet peppers, chopped

2 cloves garlic, minced

-Saute in large frypan in 1 tablespoon oil

2 teapspoons dried oregano

1 1/2 teaspoons marjoram, chili powder, and cumin

-Add and cook another minute

4 cups sweet potatoes, cooked and mashed

-Add and heat through, frequently stirring to prevent sticking.

8 tortillas

1 cup sharp cheddar cheese, shredded

1 cup chopped fresh mushrooms

-Layer sweet potato filling, cheese and mushrooms on one half of tortilla. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400 degrees for 15-20 minutes.

Serve with sour cream, beans and salsa. Enjoy!

Sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. So this recipe is a great way to sneak in extra vegetables without compromising taste. And if you leave out the cheese, it’s vegan!

(This recipe was adapted from Simply in Season, my very favorite cookbook!)


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I’ve spent time over the last month canning salsa, tomatoes and tomato sauce. I’ve decided not to put up instructions on how to can on the site, because there are lots of great resources about canning out there (and I don’t want to miss a step). I will say however, that canning highly acidic fruits and vegetables like cucumbers, tomatoes, and peaches is really easy.¬† I think it is a great step toward eating more sustainably. I chose to can local tomatoes that were bought in season from a farmers market, and by preserving them we can eat tomatoes even in the winter!

Check out these sites for more information:



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We make bruschetta pretty often around our house. I find it’s great for last minute company, or an easy weekend lunch. All you need is bread, basil and tomatoes. The rest of the ingredients can vary.

Fresh basil from our garden.

Unripe tomatoes growing in our garden.

Mix together olive oil, tomatoes, fresh basil, salt and pepper. Also try mixing in these other ingredients for great variations: fresh oregano or thyme, balsamic vinaigrette, lemon, or whatever you can come up with. It’s hard to mess up this easy recipe. You need just enough olive oil to coat the tomatoes well. Add other ingredients to taste. Pour tomato mixture on top of bread and slightly toast. I added goat cheese on top, but it tastes great without cheese, with parmesan or feta (feta is my favorite option).

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This recipe is adapted from my VERY favorite cook book entitled Simply in Season. I have never made anything from it that I haven’t loved. You can also find some more recipes at http://www.worldcommunitycookbook.org. Enjoy!

Roasted Summer Vegetables and Pasta

8-10 cups of Summer Vegetables (zucchini, yellow squash, eggplant, onions etc.)

4 cloves minced garlic

1/2 cup olive oil

2 tbsp fresh oregano and basil

3 tbsp balsamic vinegar

1 tablespoon of dijon mustard

1/2 tsp salt

1/4 tsp pepper

Pre-heat oven to 350 degrees. Chop veggies into small 1 inch  cubes. Mix next 7 ingredients together and toss with vegetables. Put in large roasting pan and cook for 20-25 minutes. Meanwhile cook pasta (I used spaghetti because I had it on hand, but I think penne might have worked better). In pasta bowls layer pasta, vegetables, and then some parmesan cheese.

The vegetables also work well as a side dish without pasta. If you’re thinking this is way too much food for only 1 or 2 people the recipe easily cuts in half. Or check back in a few days and I’ll let you know what we do with our leftovers!

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