Potato salad with tomatoes and fresh basil

My sister made this potato salad years ago and it is my favorite potato salad ever.  I don’t care for mayonnaise so that is partially why.  But also because this is a delicious salad.

Potato salad with tomatoes and fresh basil

1 pound new potatoes, cut into 1 inch pieces

1 pound ripes tomatoes (2 large) cut into chunks (including juice)

1/4 cup minced fresh basil

1 Tbsp. olive oil

pinch of salt

freshly ground black pepper

1 clove garlic, minced (optional)

Steam the potatoes over boiling water until tender, 12 to 14 minutes.  Drain, pat dry and place in a large bowl.

Add the tomatoes, basil, olive oil, salt and pepper and toss well to combine.  Serve warm or slightly chilled.

Enjoy!

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Family Fun in the Sun

There weren’t many posts this week because our family was in sunny Marblehead, Ohio.

We climbed some rocks.

And went swimming.


And fed animals from our car at the African Safari Wildlife Park.

We were on vacation from our CSA as well, so I don’t have the weekly post on what we received.  But we did go raspberry picking today at Rosby Berry Farm.

Hopefully, I’ll have some good raspberry recipes to post using some of the 6 quarts we picked.  The berries were so plentiful, we picked quite a few.


Blackberry blueberry upside down cake

The original recipe was for blueberry upside down cake but I wanted to use some of the blackberries we just got so I did half and half.  I think it would be good with any berries and probably with some vanilla ice cream as well.   It’s definitely good for breakfast.

Blueberry Blackberry  Upside-Down Cake
Source:  Adapted from Canadian Living Magazine, August 1983

1/4 cup melted butter
1/2 cup brown sugar
2 cups berries
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch cake pan, combine melted butter and brown sugar;spread evenly on bottom.  Spread blueberries evenly over top.  Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light.  Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using.  Add dry ingredients alternately with milk to creamed mixture.  Spread batter evenly over berry layer.  Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean.  Let cool 10 minutes in pan, then turn out on to large flat plate.


Fresh Fork week #12

1 pint blackberries

1 quart yogurt

1 lb nitrate free bacon from Berkshire hogs

Approx 1.5 lbs slicing tomatoes

1 head leaf lettuce

3 lbs yukon gold variety

1 bunch swiss chard

1 pint heirloom cherry tomatoes

Approx 1.5 lbs peaches

We’ve had some BLT’s.  And made a little sweetness with some berries.


Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves

Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves.

Interesting (scary) article about honey from China.  Makes you wonder what else is still tainted from China.

Just buy local honey (and whatever else you can)!


Tomato slicing how-to

Perhaps this is common knowledge.  But it wasn’t common enough for me until recently.  In the past when I have sliced tomatoes, I get a juicy slimy mess all over the cutting board.  Then I read this tidbit somewhere and it works!

Using a serrated knife, you core the top of the tomato by cutting diagonally making a V.

Then turn the tomato over and slice down from the bottom of the tomato to where the stem was attached.

No muss, no fuss.  Just a sliced tomato.


Refreshing Summer Veggies

Uncooked veggies are not usually a favorite of mine.  I eat green salads but rarely enjoy them.  I’m not really much of a cold sandwich girl either.  So I was a bit nervous about this dish but it sounded so refreshing, I made it for the family Sunday dinner.

Turns out, raw veggies can surprise you.

No Cook Summer Vegetables

Adapted from Sweet Peas and Pumpkins

4-5 cups diced vegetables (I used about 2 ears of corn, straight off the cob–no need to boil, 2 yellow squash,
and a cucumber.  But you could also use zucchini, sweet peas, or even thawed frozen green beans)
2 tablespoons fresh basil, chopped
1/2 cup mozzarella, monterey jack or cheddar, cut into 1/4 inch cubes
1 tablespoon olive oil
1 tablespoon flavored clear vinegar (ex: white wine, tarragon, or cider)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Combine vegetables, onion, basil and mozzarella in a medium or large bowl.

Add the oil, vinegar, salt and pepper. Stir well.

Let sit for at least one hour before serving. The vinegar in the dressing “cooks” the vegetables a bit
and they are soft to eat.

This is a nutritious way to eat these veggies, and you dont have to turn the stove on to prepare it!