Pesto from my friend Jayne’s garden + tomatoes from my boss’ garden + more tomatoes & basil from our garden = a delicious dinner!
To continue with the tradition of not being completely Paleo here I served this with french bread to sop up the delicious sauce! For the chicken, I browned 5 boneless, skinless breasts in a pan with some olive oil for a few minutes on each side and then finished them off in the oven at 400 for 20 minutes. The sauce started with sauteed garlic, onions & mushrooms and then I threw in a can of diced tomatoes, a can of tomato sauce, some fresh basil and a diced yellow bell pepper and then simmered the whole thing for 20 minutes. I didn’t really miss the pasta. OH, and the carrots were tossed in olive oil and sprinkled with salt & pepper before roasting alongside the chicken. Sorry for the blurry picture.
I made this recipe for lasagna from Kraft a few weeks ago when we were going to my in-law’s house. I split the recipe into two 8×8 pans, one for us, one for them! My only substitution to this recipe is italian sausage for the ground beef. I love that the lasagna noodles don’t have to be cooked. It’s not only a time saver, but it saves me the frustration of trying to separate wet noodles. Anything that does that gets two thumbs up!
This recipes makes 8 servings (or 6 generous ones). I’m contemplating making this when it’s my turn to host the Cooking Club a friend and I are starting next month (with 6 others). Maybe I’ll make 2 and have one version made with spinach…Can’t wait!
Mmmm, mmmm good. It actually would’ve been a lot better with summer-ripe tomatoes. Here’s the recipe in case you want to get it so you’re ready when tomato season comes back around! By the way, mine looked a lot like the picture here…except I had about 20 croutons in mine.
This is a recipe from my latest Taste of Home magazine. Buying cookbooks just isn’t enough so I have to subscribe to food magazines, too. This was my first attempt at making salsa and I still can’t believe how good it was (at the risk of tooting my own horn). Here’s the recipe as I made it, with some omissions:
2 pounds tomatoes (about 6 medium)
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Grill tomatoes, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes (there will be lots of liquid in the bowl).
Peel off and discard charred skins. Cut tomatoes into fourths. Set aside. Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, and tomatoes (discarding excess liquid); cover and pulse until blended.
Transfer to a bowl; stir in lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4 cups.
Shhhh. I just made this to eat with dinner tonight. I don’t know how much of it is actually going to make it to dinner time, though. It’s SOOO good I can’t stop eating it! It probably tastes better because the tomatoes and basil were from my garden. I am a little sad about using up my baby yellow cherry tomato supply but hope to have more from my garden in a few days. You don’t really need the recipe for this, do you?