Caprese Skewers & Tomato Sandwich

Being overrun with delicious tomatoes of all varieties, I found this recipe for caprese skewers. I marinated the mozarella bites in a vinaigrette and then alternated them with cherry tomatoes and fresh basil. Knowing that wouldn't be enough for us, we also made a tomato, lettuce, mozarella sandwich on locally made sourdough bread. The skewers came out great and the sandwich was already a staple here with all our great tomatoes.

Wow, It's been awhile!

Sorry I am so out of date on this blog. I have other entries I need to go back and add in. I will make an effort to do so in the near future.
Ta!

Salad

We were supposed to make A Big Tomato Sandwich but when we went to make it, the bread had gone bad. So we improvised since I had already roasted the bell pepper. I made an impromptu caprese type salad with the pepper, heirloom & cherry tomatoes, basil and a herb vinaigrette. Even though it wasn't what we originally planned, it was still mighty good!

Produce

Some of the pretty, delicious produce we received; summer squash, a cucumber and some cherry tomatoes.

Vanilla Ice Cream with Fresh Blueberries

A tasty (somewhat naughty) sweet snack.

Quinoa salad

This dish had quinoa, corn, pine nuts, zucchini, green onions, basil & mint in it. I don't think we cared for it very much. It was lacking something if I remember correctly. Oh well, can't win them all!

Medley of Greens with Potatoes & Onions

We didn't have any leeks on hand so I made this dish again using just regular onions. Not nearly a tasty as with the leeks I must say.

Veggie Omelet

Again, I can't recall where this recipe came from but it was delicious. It was a large omelet I cut in two for us. The veggies appear to be broccoli, bell pepper, zucchini & onion. Probably some garlic in their too. The sauce on top is a delicious smokey chipotle hot sauce I had picked up at a tradeshow. A great way to start the day!

Fajitas

These fajita's come from Cathe Olson's The Vegetarian Mother's Cookbook. The recipe calls for tofu but we just used veggies. I used broccoli, bell pepper, zucchini, onion, and carrots. The fajita sauce is really what brings the flavor on. It consists of garlic, salt, cumin, chili powder, hot sauce, lemon juice, water & oil. We use locally made flavored corn tortillas, I believe these ones were red chile. They are mighty tasty on their own! And of course, we topped them with a bit of grated cheddar cheese.

Mashed Potatoes with Leeks and Green Beans

Considering it is actually October 13 now, I can't remember exactly what this dish was called but I do know we liked it! We used purple potatoes to mash up with the leeks and the green beans were buttered with sunflower seeds. The potatoes were really tasty but what could go wrong with potatoes & leeks! :-)

Medley of Greens with Potatoes and Leeks

I just had to have this favorite again with all the great kale we have been getting. As usual it was delicious and satisfying.

Tomato Salad with Arugula and Shaved Parmesan

This recipe came from our produce delivery farm and it was both simple and flavorful. The dressing was olive oil, balsamic vinegar, garlic and salt. The salad consisted of just what the title implies. I added some fresh ground pepper on top. Yum!

Braised Rosemary Beets & Tomato Cucumber Salad with Mint

We decided to try some red beets and I have to say neither of us liked them. I braised them according to a recipe I received from our produce delivery farm. The Salad was delicious of course as it was last time. We both really enjoy the golden beets we had in the past but any red beets we received after this went into the animals' veggie mix. :-)

Vegetable Stir Fry

This lunch was supposed to be a tofu vegetable stir fry but we didn't have any tofu on hand. It's from the book The Vegetarian Mother's Cookbook by Cathe Olsen. It was really tasty. The vegetables I used were broccoli, bell pepper, onion, carrot, & snow peas. The sauce was soy sauce, sesame oil, arrowroot powder, water & red pepper flakes. I would probably make some more sauce next time as it didn't go as far as I thought it would.

Cherries!

We bought these cherries at the co-op and boy were they tasty! What a delightful snack.

Stir-Fried Tofu with Greens & Cashews

We were getting overrun with kale and I remembered this dish we made before that didn't come out quite right. I got brave and decided to try it again using no salt. And it came out perfectly. Only used kale this time but everything was cooked and seasoned just right.

Veggie Burger

Today for lunch we just threw together a veggie burger with a veggie patty, red onion, leaf lettuce, tomato, bbq sauce, mustard, and a bit of smoked cheddar on some fresh buns from the co-op. Pretty satisfying!

Smoked Mozzarella-Snap Pea Sandwiches

I was looking online for some snap pea recipes and ran across this one from the May 2005 issue of Vegetarian Times. We weren't sure how it would come out but it was really tasty! I halved the peas and cooked them with some onions, salt & pepper and then balsamic vinegar. We used Naan as our bread and ate the sandwiches open faced after baking them just long enough for the cheese to melt. It had a very unique flavor with the smoked mozzarella and the balsamic peas. Again, yum!

Vegetarian Hot Pot

We hadn't made this soup in a while and since we had just received some bok choy I pulled the recipe out. It was ok, it wasn't as flavorful as it had been before but I blame that on the new/different veggie broth we used. We had run out of our regular kind and the co-op had been out for the last 2 weeks so we picked up something else. Not quite as tasty so it was a bit disappointing as we both really liked the soup in the past. We had been receiving red carrots for a few weeks and used them in this dish as well as in some salads we had made. The red carrots aren't quite as sweet as the "regular" ones but they were still good and added a nice touch of color.

Medley of Greens with Potatoes and Leeks

I made this tasty dish again since I enjoyed it so much last time. It still wasn't a quite a medley as I only had kale on hand. I used baby Yukon gold potatoes I got in the delivery and they were quite tender and tasty.