Sunday, August 22, 2010

Opal Basil Lemonade

Handful of Opal Basil leaves (less is okay, more can be too much. 

2 Quarts prepared lemonade (from fresh, concentrate, your call).


Puree them in a food processor or blender with a can of lemonade concentrate.  Make the lemonade and steep the pureed leaves for 5-10 minutes.  Then strain it and enjoy!  The bits of leaf become bitter if they are left in the pitcher, but once strained they leave behind a brilliant pink color!

Wednesday, August 11, 2010

One-Pan Ratatouille

I’ve always wanted to try Ratatouille. But always thought it complicated.




Here’s a recipe I will be trying tonight, courtesy of the August 4th newsletter from my CSA, Blue Moon Farms.


One-Pan Ratatouille

One-pan anything is something to strive for, and I love ratatouille.  I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake.  A friend introduced me to this method, which is much easier.  Serve over pasta, with crusty bread, or over baked tofu or polenta.  Don’t stick to the quantities listed if you have a different assortment of veggies at home.  Just use what you have!  


3  tablespoons  olive oil 

1  onion, peeled and diced  

2  cloves garlic, peeled and minced 

3-4 medium tomatoes, diced 

1  medium eggplant, rinsed and diced 

About 1/2 teaspoon salt 

About 1/4 teaspoon pepper  2 peppers, seeded and diced 

1 Medium  zucchini, diced  

1 Medium  yellow summer squash, diced 

1/2  cup chopped fresh basil leaves


In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.  Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes.  Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender.  Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.

Sunday, August 1, 2010

Re: Using up the patio garden...

Thanks for this recipe! I love tomitillo salsa and I love rick bayless!

On Fri, Jul 30, 2010 at 1:03 PM, Joanna Messer <> wrote:
I like my tomatillo salsa (salsa verde for those of you out there)

8-10 fresh tomatillos (approx. 1 1lb)
1/2 onion (white works best)
2-3 serrano chiles
2-3 cloves garlic
lime juice, salt and pepper to taste

Roast the tomatillos and chiles under a broiler, about 10 minutes (turn over halfway through), making sure to reserve the liquid from the roasting. Dice the onion and either press or mince the garlic. Put it all together in a food processor (preferred) or blender and process to your desired texture. Add salt, pepper and lime juice to taste. This, too, stands up to a day or so of melding.
(loosely adapted from Rick Bayless's Mexican Kitchen)


On Fri, Jul 30, 2010 at 11:48 AM, Michelle Bowman <> wrote:

What to do, what to do, with all those tomatoes, banana peppers and soon to come red peppers? 




Salsa, anyone?


Will be making a variation of the Mango Salsa recipe given to me by a friend.


·         1 chopped mango

·         1 chopped avocado

·         1 finely diced onion

·         1 handful of cilantro, send through the food processor (to taste. I find it a little overwhelming)

·         ½ of the juice of 1 lime


I've heard it works best to let this sit over night in the fridge, to allow the flavor to really come together.


I am a salsa newbie, so always looking for suggestions. Please share!