Let’s make some blender tomato soup. So rumor has it summer is coming to an end. LOL The weather in my neck of the woods is blisteringly hot, but already I’ve noticed leaves on our trees have started to change. This seasonal transition will be met with great opposition by many. Quarantine part 2 are murmurings in many conversations as others can’t fathom the thought of retreating indoors for another round with COVID. In my attempt to get through this transition, I’ll be blending tomato soup with Zulu sweet peppers to nourish my body. This blended beauty is made with heirloom tomatoes loaded in lycopene with a tangy tomato flavor. Made…
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oven roasted pesto potatoes
You say, “potatoes,” I say: garden-grown oven-roasted pesto potatoes. 🙂Growing potatoes this summer has to be one of my biggest accomplishments in the garden this year. There’s nothing more rewarding than harvesting potatoes from nature’s soil knowing you planted the seed potato that produced the bounty. I must admit, I thought it would be a tedious process, but once I learned the different potato types and their growing methods I was fine. Well…almost fine, there was a potato debacle that I recall, but we won’t go into that today. LOL In case you’re wondering, there are two potato types: Indeterminate: Indeterminate potatoes can be harvested within 100-120 days most often…
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garden fresh basil pesto
Garden fresh basil pesto because what’s summer without it? {Pictured: Genovese Red Freddy Basil} We’ve been down this pesto road before. I kicked off the Garden to Table Series with this delicious spinach pesto, but my summer wouldn’t be complete unless basil pesto made its debut here on the blog. Plus, what else are you going to smear on EVERYTHING? There are many color variations to making pesto the most common color is bright green. What you see on display is a dark green pesto with purple flecks throughout that’s because I grew purple basil this year. Yay! 🙂 It has a combination of both green and purple leaves that…
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yellow squash and cherry tomatoes with black bean penne
Back with another recipe from our garden to table series. If you missed the first recipe, you can find it here. I’m excited to announce the garden is in full production mode. Every week we’re feasting on summer’s bounty and this week, we harvested yellow squash, cherry tomatoes, and zucchini, but more on the zucchini later. First and foremost, I love SQUASH because it’s: highly versatile great for grilling, roasting, stuffing and sauteing A prolific producer in the garden LOADED with VITAMIN C BUT I have to admit publicly, TOMATOES are the key to my heart! They’re healthy and nutritious They scream Summer! Excellent for lowering blood pressure & Cholesterol…
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yellow charred stuffed peppers with rutabaga
These stuffed peppers with rutabaga should be on your dinner table tonight. My favorite thing about stuffed peppers is that the center options are endless. Case in point: Enter Rutabaga. If you’re not familiar with rutabaga here are a few facts to get you acquainted: It’s a root vegetable. They’re a cross between a turnip and cabbage. You can consume them raw or cooked. And they taste absolutely AMAZING! This not so attractive root vegetable cleans up well when peeled and diced into little kibbles of sweet caramelized goodness. Ok. Let’s do this. Exhibit A: If you’ve ever had Yukon Gold potatoes, rutabaga is similar, but next level without the…
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eating garden fresh food with spinach pesto
Welcome to my Garden to Table series! Before we jump into this spinach pesto, let me set the tone for our upcoming series. If you’ve been a follower of this blog, you already know this was coming. For those new here, Taste of Yummy promotes a self-sufficiency lifestyle by way of preparing REAL, TASTY, homecooked meals, and growing your own food is a key factor in sustaining your health. In this series, I’ll showcase spring and summer vegetables grown by yours truly with weekly recipes as the garden produces, as well as gardening tips & tricks, and How-Tos for preserving your bountiful harvest. Which leads me to my next question. …
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green banana potato salad
Green bananas? You’ve seen them prepared here before. Do you remember the green banana french fries I made covered with fresh green zings of Thai basil, green onions, drizzled with a soy-free vegenaise? Or how about the yellow lentil curry with bok choy made with hearty rich chunks of green bananas that made the perfect stand-in for starchy white potatoes? Noooooow, you remember. 🙂 There are so many variations to preparing potato salad it’s kinda like preparing chili, there are many ways to make it tasty. I’m happy to report that you’ll love the way this green banana potato salad was made, it has all the complexity of flavors you’ve come…
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baked chickpeas with butternut squash
Got chickpeas? Baked chickpeas with butternut squash in a beautiful casserole dish is the move thanks to its healthy rich, satisfying filling, and its toasted chickpea crumble. Now, that social distancing has been extended to April 30th, nothing will be more comforting than the aromas wafting from this baked chickpea casserole to get you through. In addition to being outrageously tasty, it’s an oral explosion of essential ingredients with plot twists of flavors under each layer. Doesn’t that sound great? Indeed it does. Let’s make baked chickpeas with butternut squash and peel back the layers. The bottom Layer: Consists of a mushroom, kale, leek sauce sauteed then swelled in with…
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yellow lentil curry with bok choy
All roads lead to this yellow lentil curry soup. This curry soup has all the variables that make it super satisfying: Hearty rich with chunks of green bananas that are the perfect stand-in for starchy white potatoes. The Lentils add a burst of sweet nuttiness. Bok Choy delivers a healthy dose of wellness, and freshness adding a delicious flavor profile. Curry and cumin spices pack a fragrant punch that imbues the essence of the soup. To create the magical synergy of this soup, begin with the base. Here’s what I did: Step 1: Get the aromatics poppin’ by sauteeing the onions and garlic, then add in the flavorful warm spices…
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curry zucchini noodles
Curry zucchini noodles because I’m on a CURRY kick! Last week, I shared my tomato curry bowl with you and I’m still daydreaming about it. If you missed it check it out here. Noodles and curry are a common pairing so I thought it would be a perfect match to marry this super savory curry with zucchini noodles. Zucchini isn’t known to be a powerhouse of flavor it’s actually quite mellow with a hint of sweetness making it the perfect conduit to complement this savory base. So with that said, let me introduce to you a big hearty bowlful of warm noodles submerged in BIG eye-opening flavors. Today’s curry bowl…
