Fresh Tomato Cream of Tomato Soup
What’s better than Campbell’s cream of tomato soup to go with your grilled cheese? It’s homemade cream of tomato soup using fresh garden or market tomatoes!
Peach Risotto with Crispy Prosciutto
Peaches are obvious choices in sweet preparations, but I love to use them to bring their tangy sweetness to savory dishes. This recipe is a great example with peaches playing with a background of aromatics, side by side with basil and Parmesan, and topped with crumbled prosciutto “chips.”
Melted Summer Squash Pasta with Sausage and Lemon
Do you have more zucchini coming out of your garden than you know how to use? This recipe is a great option. It uses a full two and a half pounds of summer squash. All that squash reduces to a creamy concoction perfect for coating pasta.
Southern Tomato Galette
A mashup of Southeastern U.S. and French traditions. A tomato pie in the form of a galette. Tomato pies are an homage to summer and the bounty of garden and farmers’ market tomatoes that summer brings. This recipe takes an investment of love to pull off, which will be fully appreciated by family and friends.
No Oil Tomato, Cucumber and Red Onion Salad
The concept of a quick pickle improvised to make a salad. Marinate the cukes and onions as you start preparing dinner. Add the tomatoes as you are finishing dinner prep.
Caramelized Summer Squash and Onions
Onions aren’t the only thing you can caramelize. And some things are better caramelized along with onions. This recipe takes the Southern classic dish of summer squash and onions, but reduces it all to a spreadable flavor bomb.
Melted Zucchini Frittata
A frittata is at its best when it has a custardy texture and mouthfeel. The creamy consistency of melted zucchini plays right into that game. This frittata can make an inspired breakfast, or with crusty bread and a salad it can make a nice weeknight dinner.
Beets and Greens Savory Galette
This savory pie for dinner utilizes the roots, stems and greens of the beet plant, root to leaf. The flavors of roasted beets and sautéed greens are complemented by béchamel spiked with fresh goat cheese.
Savory Galette Mother Dish Technique
A galette is a rustic, free form pie that gets its name from its French heritage. Italy has the same dish, which they call a crostata. Like pies in other forms, they are usually sweet. But savory pies can be an amazing, unique option for the dinner plate. They are also very flexible. With a little bit of creative energy, you can utilize seasonal ingredients to make a savory galette in all seasons of the year.
Savory Pie Dough
Everyone loves pie for dinner, and it doesn’t have to be a dessert! Savory pies are a great option. Here’s a dough recipe that literally takes 10 minutes of active time. It skips the sugar and uses 50% whole wheat flour, making it a perfect base for savory pies.
Fava Bean and Snap Pea Risotto with Chèvre and Mint
Fava beans are a spring treat. Their season is short. Enjoy them in this brown rice risotto along with sugar snap peas, chèvre and mint.
You Can’t Caramelize Onions in 10 Minutes!
How often do you see a step in a recipe that goes something like this: “Sauté the onions until nicely caramelized, about 10 minutes”? I’m here to tell you that’s a lie! I’m also here to show you how to properly caramelize onions.