Archive for the ‘garden’ Category

“I began to realize how important it was to be an enthusiast in life. If you are interested in something, no matter what it is, go at it full speed. Embrace it with both arms, hug it, love it and above all become passionate about it. Lukewarm is no good.” ~Roald Dahl

Before the rains came and split all the vine tomatoes, I happened upon golden heirloom tomatoes and juicy sweet peaches covered in velvet. Having fallen in love with the tomato-watermelon gazpacho I made a few weeks back this recipe is a slight variation from the original and just as good. Serve with toasted baguettes topped with prosciutto, goat cheese, and fresh basil.


Heirloom Tomato and Peach Gazpacho // Serves 4

5 cups chopped peaches
8 cups chopped golden heirloom tomatoes – use only yellow tomatoes for color
2 tablespoons red wine vinegar
1/4 cup walla walla sweet onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
sweet pea shoots to garnish

Combine all ingredients in a blender and whirl until smooth. Chill in the refrigerator up to 2 hours. Serve and enjoy.


“Summertime is always the best of what might be.” – Charles Bowden

Summer fruit shows off it’s true vibrant colors in this savory-sweet soup. A perfect meal for lazy hot evenings, be sure to serve this chilled and garnish with your favorite ecruitments.


Watermelon-Tomato Summer Gazpacho // Serves 4

5 cups chopped seedless watermelon
3 cups chopped vine ripened tomatoes – use only red tomatoes for color
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 shallot, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
cilantro, parsley, or micro greens to garnish

Place the watermelon through pepper in a blender and puree until smooth. Transfer to a bowl, cover, and chill for up to one hour. Pour chilled soup into bowls and garnish with greens and coarse salt and pepper.

“Deep summer is when laziness finds respectability.” -Sam Keen


The lazy days of summer are finally here and I’m still unwilling to cook more than simple peasant fare. My days are filled with fly fishing and archery shooting, making me quite possibly the happiest girl on earth, leaving little time for elaborate meals in the kitchen. Saturday trips to the farmers market feed my body and soul all week long.

Romanesque cauliflower, also known as Romanesco broccoli, is an edible flower bud of the species Brassica oleracea. It’s chartreuse color is striking especially when paired against pale white cauliflower and marcona almonds. You can find both at your local farmers market or grocer.

Lemon Thyme Roasted Cauliflower & Marcona Almonds // serves 4

1 Head each Romanesco Cauliflower and Cauliflower, sectioned into florets
2 tablespoons olive oil
1/2 cup marcona almonds
2 teaspoons dried thyme
Zest of one lemon
Coarse sea salt and cracked pepper
Parmesan (optional)

Preheat oven to 400˚F

Toss cauliflower with olive oil until fully coated. Place on a baking sheet tray in a single layer and roast in oven until golden brown and cooked through, about 15 minutes.

Remove from the oven and cool. Then, place the roasted cauliflower in a large mixing bowl and carefully fold together with the almonds and remaining ingredients. Stir well. Season with salt and pepper and top with grated parmesan (if desired).

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