http://www.foodnetwork.com/recipes/chayotes-relleno-recipe/index.html
Vegetarian, side or main dish. Great meal to impress those around your table. 🙂
-The Noisy Rabbit
http://www.foodnetwork.com/recipes/chayotes-relleno-recipe/index.html
Vegetarian, side or main dish. Great meal to impress those around your table. 🙂
-The Noisy Rabbit
http://abcnews.go.com/GMA/recipe?id=6877112
used this recipe last night, it used most of the basket. Family & friends loved it. The recipe says it is 4 servings, but I feed 5 people and had almost half left over.
Here’s a recipe for spaghetti sauce…
· 8 cups of fresh garden tomatoes, prepared (see below)
· 15 oz of Hunt’s tomato sauce
· 2 cloves of garlic
· 1/2 cup of minced onion
· 1 teaspoon salt
· 1 teaspoon basil
· 1/2 cup of water
· Dash of sugar (optional)
· Splash of red wine (optional)
To prepare the tomatoes for the sauce, first heat a pot of boiling water. Carefully dunk the tomatoes in and remove in 1 minute. Now put the tomatoes in a bowl of ice water. The skins will slide off easily. Next, cut the tomatoes in half and squeeze out the excess water and seeds. Take the tomatoes and place in a large pot. You can cut them if you wish but they should break up as you simmer them. Add the tomato sauce, garlic, onion, salt, basil, and water. Simmer the sauce for approximately two hours. Taste the sauce and add more ingredients to your taste, such as sugar or red wine. Stir the sauce occasionally to make sure the tomatoes are breaking up and the sauce has thickened. The spaghetti sauce is now ready to eat or to be put in containers for the freezer.
One great way to use those tomatoes!
Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Going to try this today w/ the zucchini & tomatoes, but I’m going to add ground Italian sausage for my meat-loving husband 🙂
http://www.halfhourmeals.com/recipe/baked-gnocchi-with-zucchini-and-tomatoes
-Danielle Roberts
How I used the spinach and tomatoes from last week’s basket… Very good! Turned out perfectly. Hubby & I liked it quite a lot, and my 7YO son asked for seconds. I will try panko next time based on other reviews, and see if it’s even better than the first try! Will definitely make again.
http://www.myrecipes.com/recipe/creamed-spinach-gratin-10000000222585/
-Lisa Davis
From my garden – 2 zucchini, chives, cilantro
Dice all the veggies, finely chop herbs, combine and toss thoroughly. Squeeze lime to keep it fresh. Salt and pepper to taste.
Makes a huge amount of salad.
Its the bomb.
Have not tried this yet, but most of the supplies are in this weeks basket.
http://www.eatingwell.com/recipes/roasted_eggplant_dip.html
-Mandy Deming