The weather is starting to get colder, and today is a combo of cold and rain. Summer has left us too soon 🙁
Today’s soup is pretty simple, and if you’re looking for something that is hardy and will warm you up, give it a try.
I used a small bag of frozen cheese ravioli, and they were perfect.
Quite some time ago, I posted another recipe for Tomato and Bread Soup, but with all the wonderful tomatoes ripe for the eating, I thought I’d give you an even easier recipe, this one dating back centuries. Pure Tuscany. 🙂
Right now, we’re awaiting Hurricane Irene. The clouds are low and heavy outside my window, and its pretty breezy. The main part of the storm will come later tonight. So, my rationale for making this soup, which is more like a porridge, is that you don’t have to heat it. You can serve it room temperature. If I loose power, I’m not going to go hungry. With this stick to your ribs recipe, I’ll be set. I hope you’ll give it a try, even if it’s a beautiful day in your neighborhood.
With the super-abundance of fresh tomatoes and other veggies right now, there’s no better way to blend them all together than by making a delicious gazpacho.
Although the recipe has a lot of ingredients and may seem complicated, it really isn’t. Be sure to chill the soup well before serving. 🙂
My mom called me the other day, enthused about her super abundance of tomatoes. She wanted to start making sauce, and lot’s of it 🙂
The Pomarola Sauce from a couple of weeks ago hailed from Naples. Today’s recipe is a Tuscan classic. In Tuscany, the rule of thumb is is combine only necessary ingredients, of the highest quality, and in perfect proportions, in order to produce the very best results.
Given the fact that this recipe only has three ingredients, I think you’ll have the chance to taste a bit Tuscany, and how could that not be a good thing?
Tomorrow is the Feast of St. Ignatius of Loyola, who grew up in the castle depicted to the left. Because he was born and raised in the Basque country of Spain, where Loyola castle is located, I thought it would be fun to find an appropriate recipe to share with you this Saturday. So, in honor of St. Ignatius, I hope you’ll try this hearty vegetarian paella, which can be easily adapted to include chicken and shrimp.
I was out for a hike at the Nature Center near my house the other day. Many of the trails there border acres and acres of corn, and it’s been pretty cool to watch those stocks grow from week to week.
I don’t know where I heard it, but there’s an old saying that, in these parts, a farmer is happy when the corn is knee-high by the fourth of July. The farmers must be very content this year 🙂
Unfortunately, most of the corn grown in my community is feed corn, not meant for us humans. Luckily, some farmers grow delicious corn for us, and my next door neighbor always tells me that the tastiest comes from Old Mrs. Leister, just off Route 27. That sounds far away, but in reality, it’s less than 10 minutes from my house. Yes, her corn is wonderfully sweet. I’m sure you’ll enjoy this healthy recipe, no matter where you get your corn 🙂
So, are you one of the lucky one’s who presently have zucchini coming out their ears? Zucchini are one of the easiest vegetables to grow, and they are prolific at this time. If you aren’t growing them yourself, don’t worry. They are in abundance at a farmer’s market near you 🙂
This easy recipe is sure to please. Just a few ingredients and simple steps make short work of turning a fair amount of zucchini into a tasty appetizer.
Hope you’re having a great start to your weekend. Today’s pasta sauce comes from Naples, and you can use either fresh or canned tomatoes.
My brother gave me a couple of earthbox containers a few years ago, and that’s where I plant my tomatoes. Although they grow a bit smaller, the tomatoes have great flavor and I’ve been harvesting for about three weeks now. I had to supplement my crop with some from my local Farmer’s Market for this recipe, but I’m sure we’ll enjoy every drop of this tasty sauce.
Hope you’re having a good weekend. I’m cheating a little today. I’ve got the ingredients for this potato salad, but I haven’t made it yet. I’m saving it for Monday. But, I figure, how can it turn out badly?
So, for this recipe, which is an updated version of the higher calorie classic, I hoping we can all test it out together. Feel free to post a comment or two, letting everyone know how it turned out.
It’s funny how things work. The hot weather has just about cooked my basil plants and they are looking a bit sad, but the heat is helping my tomato plants thrive. I guess I’ll have to go out and get a couple of more basil plants, since we’re nowhere near August, when Maryland tomatoes are at their peak.
I’m thinking the tomatoes I used for this recipe came up from Florida. They’re good, but Maryland tomatoes are better. 🙂
This is a very easy recipe to prepare. Serve it up with a baguette and salad, and you’ll have a terrific summer meal.