Summer and tomatoes, what could be better! Give this salad a try, I love making it with some multigrain bread from the day old bread rack. The fresh sweet tomatoes and hearty crunch will make your mouth sing!
Tomato and Crusty Bread Salad (Serves 6)
1-1/2 cups diced ripe tomatoes 1 cup diced green sweet bell peppers 1/4 cup thinly sliced red onion 1/2 cup shredded mozzarella cheese 2 ounces Spanish or black olives, rinsed and drained 7 large fresh basil leaves or 1 tablespoon dried basil 1-1/2 tablespoons vinegar 1/4 teaspoon black pepper 2-1/2 cups (3 ounces) cubed day-old bread (sourdough, French, or multigrain)
1. Wash your hands and work area.
2. In a large serving bowl, combine tomatoes, sweet peppers, onion, cheese and olives.
3. Wash, dry, and cut basil leaves into strips. Add to mixture.
4. Sprinkle vinegar and black pepper over salad. Mix well.
5. Cover and refrigerate.
6. Meanwhile, preheat oven to 300˚F.
7. Place cubed bread on baking sheet and bake for 8-10 minutes, until slightly crisp, stirring occasionally. Shut off oven.
8. Just before serving, toss bread cubes with salad mixture.
9. Cover and refrigerate leftovers within 2 hours.
Nutrition Facts: Serving size—1 cup Calories—100, Total fat—4g Cholesterol—5mg, Sodium—220mg Carbohydrates—13g, Fiber—2g Protein—5g Diabetic exchanges: 1/2 starch, 1 vegetable, 1/2 fat
1 cup chopped fresh spinach
Salt and pepper to taste
1 cup chopped fresh basil
1 (8 oz) package cream cheese, softened
1 teaspoon minced garlic
1 (4 oz) package feta cheese, crumbled
1/4 cup olive oil
2 tablespoons sun-dried tomato paste
1 cup freshly grated Parmesan cheese
1. Wash hands and work area.
2. In a food processor, blend the spinach,
basil and garlic. Gradually mix in the olive
oil and Parmesan cheese. Process until smooth.
Salt and pepper to taste.
3. Blend cream cheese and feta cheese in a
4. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese
mixture in the bowl. Top with sun-dried tomato paste and spinach mixture.
Cover with remaining cream cheese mixture. Pat together, cover and chill in
the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl
onto a medium serving dish to serve. Refrigerate leftovers immediately.
Serve this yummy, zingy dip with crackers or bread at your next party. It’s best when chilled overnight before serving.
(This recipe was featured at our July Saturday Sampler, Beyond Basic Basil.)
1 large roma tomato, thinly sliced
2 teaspoons olive oil, or as needed
Salt & ground black pepper to taste
1 green onion, sliced
1 slice prosciutto ham, sliced
1 clove garlic finely chopped
6 leaves fresh basil, roughly chopped
8 slices mozzarella cheese
2 tablespoons grated Parmesan cheese
Substitute naan bread for pizza dough and top with
mozzarella cheese, tomatoes, and prosciutto creating
a quick and easy dinner.
1. Wash hands and work area.
Preheat oven to 350˚F (175˚C). Line a baking sheet with aluminum foil.
2. Place naan breads on the prepared baking sheet; brush each naan with olive oil.
Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese
onto each naan; top with tomato slices. Season tomatoes with salt and pepper.
Top tomato layers with prosciutto, basil, and Parmesan cheese.
3. Bake in preheated oven until pizza is crispy on the edges and cheese is melted,
about 8 minutes. Turn on oven’s broiler and broil until cheese is lightly browned and
bubbling, about 2 minutes. Refrigerate leftovers immediately.
If you missed out on the Grow Good Food Workshop this past Saturday (or if you had to leave early), here are the handouts for you to download. They are all PDFs, and some of the files are pretty larges, so be warned!
I just learned about this Kansas seed company yesterday, so I thought I ought to share the information!
Skyfire Garden Seeds is a small, Kansan-owned seed company, based out of Kanopolis, that sells heirloom seeds. Not all of the seeds are grown by the owner, but she does trial and save seeds from a number of vegetables. This intrigues me, because heirlooms are notoriously difficult here in Kansas, so having someone trial them and save the seeds of the best performing plants sounds like a great way to get some better production out of some of the heirlooms.
The only other Kansan-owned seed company that I know of is Seeds from Italy, which is a distributor for the Italian Franchi seeds.
Do you know of any other Kansan-owned vegetable seed companies that I’m missing out on?
Here’s another one that I wasn’t familiar with: El Dorado Heirloom Seeds.