Yesterday I attended a class at a local nursery and garden shop about how to cook with your summer bounty. While I don’t really have a garden (just a couple containers), our CSA box is full of lots of summer garden goodies.
The nursery staff showed us how they make a few of their favorite dishes using items they grow themselves. We even got a little mini-cookbook and were able to sample the goods. I didn’t try the banana and apricot or blueberry muffins, but I imagine they were pretty tasty. I had spearmint ice tea which wasn’t overpowering but still refreshing and I enjoyed the basil and Parmesan rounds as well as the bruschetta topping. They also served a cowboy caviar with blueberries instead of beans, which made it light and perfect for hot days.
Here are few recipes from the class:
1/2 Walla sweet onion
Fresh basil, coarsely chopped
2-3 cloves crushed garlic
Grey or sea salt
1-2 Tbsp balsamic vinegar (the more aged the better)
Chop tomatoes and onions. In a small bowl, add the vinegar then whisk in olive oil and garlic. Add the tomatoes and onions. Stir gently. Stir in basil and salt and pepper to taste. Bruschetta is best served after a few hours, at room temperature. If not serving immediately, omit the basil until right before you serve. Spoon on grilled or toasted baguette slices.
Rounds of Pesto (from the cookbook California Sizzles)
3/4 cup slivered basil leaves
1 cup grated Parmesan cheese (grate yourself or buy a good quality cheese already grated)
1 clove garlic, pressed
1/2 cup mayonnaise
Stir together basil, cheese, garlic and mayonnaise until blended. Spread each piece of bread with a generous amount of mixture. Broil bread approx. 3-4 minutes on a cooking sheet, until bubbly and lightly browned.
These were pretty tasty but I try and avoid too much bread. This mixture might be tasty on squash rounds or other veggies.
Teresa’s Mixed Berries with Marscarpone-Limoncello Creme
3/4 cup chilled whipping cream
4 oz container marscarpone cheese
3/4 c sugar
3 tbsp limoncello
8 cups assorted fresh berries
3/4 c raspberry preserves
1 tbsp grated lemon peel
Combine cream, marscarpone, 3 tbsp sugar, and limoncello in a large bowl. Beat until soft peaks form. In another bowl, combine 1/2 sugar, berries, preserves, and lemon peel. Toss gently. Divide berry mixture into 8 dishes and top with cream mixture.