Month: July 2022

Nacho Fries with Cheddar Sauce
July 13, 2022

Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce are one of our favorite appetizers. I start these fries by deep-frying sliced up potatoes. Next, I make a creamy cheddar cheese sauce. Finally, I top the fries with a fresh tomato salsa. We like these French fries for several …

Uncategorized
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by Sharon
Farfalle with Pesto and Tomatoes
July 12, 2022

Farfalle with Pesto and Tomatoes

Farfalle with Pesto and Tomatoes is one of our favorite summer dinners. I start this dish by making a basil and pine nut pesto. Next, I toss the pesto with farfalle pasta, arugula, tomatoes, olives and feta cheese. Finally, I garnish the dish with fresh …

meatless
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by Sharon
Heirloom Tomato Caprese Salad
July 11, 2022

Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad is one of our favorite summer salads. I start this simple Caprese salad by making a red wine vinegar vinaigrette. Next, I arrange creamy fresh mozzarella and colorful heirloom tomatoes on a platter. Finally, I add fresh basil leaves and cherry tomatoes over the top. We like this Caprese salad for several reasons. First of all, I like that I can make this salad in just fifteen minutes. Secondly, I like that this salad really showcases summer tomatoes. And, lastly, we all love the juicy tomatoes and creamy mozzarella cheese.

The Equipment I Used

  • A Mandoline Slicer- You don’t need to use this – you could use a knife. But I used the mandoline slicer to thinly slice my tomatoes.
  • A Small Jar- I used this shake up my dressing.

The Ingredients Needed for Heirloom Tomato Caprese Salad

  • Mozzarella Cheese- Use fresh mozzarella cheese.
  • Tomatoes- I used a mixture of red and yellow heirloom tomatoes. I also added multicolored cherry tomatoes to add extra color.
  • Basil- Fresh basil is an important ingredient in this salad.
  • Salt and Pepper- These add lots of flavor to the tomatoes.
  • Olive Oil- Use a good quality, mild extra olive oil for the vinaigrette. I like the California Olive Ranch brand.
  • Red Wine Vinegar- Use a good quality red wine vinegar to make the vinaigrette.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Mustard- Be sure to use Dijon mustard not a regular yellow mustard.

How I Made my Caprese Salad

  • First, I made the vinaigrette. Be sure to add this right before serving.
  • Next, I used the mandoline to slice the tomatoes.
  • Finally, I arranged all the tomatoes in overlapping slices with the mozzarella on a platter.

If you like tomatoes, you need to try this fresh and simple Heirloom Tomato Caprese Salad.

Heirloom Tomato Caprese Salad
Heirloom Tomato Caprese Salad
Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad

Heirloom tomatoes, fresh mozzarella, and basil drizzled with a red wine vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 235 kcal

Ingredients
  

  • 2 large heirloom tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • ¼ tsp. each kosher salt and black pepper
  • 8 ounces fresh mozzarella, thinly sliced
  • ½ cup basil leaves

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar.
  • Next, arrange the tomato slices and mozzarella on a large platter. Add the cherry tomatoes and basil. Drizzle on as much dressing as you like.

Nutrition

Calories: 235kcal
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Lamb Gyros with Cilantro Sauce
July 10, 2022

Lamb Gyros with Cilantro Sauce

Lamb Gyros with Cilantro Sauce are one of our favorite summer dinners. I start my gyros by mixing together ground lamb and spices. Then, I bake this mixture in a loaf pan. After letting the cooked lamb cool, I slice it thinly and grill it. …

Uncategorized
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by Sharon
Leek and Bacon Cheddar Quiche
July 10, 2022

Leek and Bacon Cheddar Quiche

Leek and Bacon Cheddar Quiche is one of our favorite dinners. I start this quiche by making my foolproof butter pie crust. Then, I make the rich cheddar custard quiche filling. Finally, I bake the quiche until it’s golden brown. We like this quiche for …

pork
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by Sharon
Garlic Scape Pesto Pizza
July 9, 2022

Garlic Scape Pesto Pizza

Garlic Scape Pesto Pizza is one of our favorite summer pizzas. I start this pizza by making my garlic scape pesto. Since garlic scapes are only available in early summer, I can only make this pesto this time of year. Next, I make pizza dough in my bread machine. Then, I top the pizza dough with the pesto, fresh mozzarella cheese and lots of cherry tomatoes. We like this pizza for several reasons. First of all, I like that this pizza uses all the fresh summer ingredients like the garlic scapes and farmstand tomatoes. Secondly, I like that all the components of this pizza can be prepped in advance. You can even make the pizza dough a couple days in advance. In fact, the flavor improves as it sits in the fridge. And, lastly, we all love the fresh and delicious flavors in this pizza.

The Equipment I Used

  • A Bread Machine- You’ll need this to make this dough. But I’m attaching a recipe for my hand kneaded dough below.
  • Pizza Stones- If you have one bake your pizza on a pizza stone.
  • A Pizza Peel- I assemble my pizza on the peel so I can just slide it in the oven.

The Ingredients Needed for Garlic Scape Pesto Pizza

  • Flour- Use all- purpose flour. I always use King Arthur flour.
  • Yeast- Be sure to use active dry yeast. Don’t use instant or quick rising yeast.
  • Garlic Scapes- You can find these at the farmer’s market or farmstand.
  • Walnuts- I used walnuts for my pesto, but you could also use pine nuts.

How I Made my Pizza

  • First, I made the pizza dough. If you want to make the dough in advance, just put it in a big oiled bowl. Cover the bowl with plastic wrap and refrigerate it for a day or two.
  • Next, I made the pesto.
  • Finally, I added all the toppings and baked it until it was browned and bubbly.

If you like garlic, you need to make this cheesy and delicious Garlic Scape Pesto Pizza.

Garlic Scape Pesto Pizza
Garlic Scape Pesto Pizza
Garlic Scape Pesto Pizza

Garlic Scape Pesto Pizza

Two pizzas topped with fresh mozzarella, garlic scape and basil pesto, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
rising time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 350 kcal

Equipment

  • Bread Machine
  • 2 Pizza Stones
  • 2 Pizza Peels

Ingredients
  

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. each honey and salt
  • 2 tsp. active dry yeast

For The Basil Pesto Sauce:

  • ½ cup extra virgin olive oil
  • 1 cups fresh basil leaves
  • ⅓ cup chopped garlic scapes (bulbs and tough stems removed)
  • 2 tbsp. chopped walnuts
  • ½ cup Parmesan cheese
  • ¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

  • 3½ cups fresh mozzarella cheese, thinly sliced, and divided
  • 3 cups red and yellow cherry tomatoes

For the Garnishes:

  • ½ cup fresh basil leaves
  • ¼ tsp. crushed red pepper flakes

Instructions
 

  • Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
  • While the dough is rising, make the pesto sauce: Place all the ingredients, except the oil, in the food processor. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is emulsified.
  • Preheat the oven to 425 degrees, with two pizza stones inside of it.
  • When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
  • Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
  • Garnish the pizzas with the rest of the pesto, basil, and the red pepper flakes.

Nutrition

Calories: 350kcal
Keyword meatless
Tried this recipe?Let us know how it was!
Buffalo Chicken and Mozzarella Pizza

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.
Print Recipe Pin Recipe
Prep Time 13 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 43 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 1 cup warm water (110 degrees)
  • 1 tsp. honey
  • 2¼ tsp. active dry yeast
  • 3 cups bread flour
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil

Instructions
 

  • In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
  • In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
  • Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
  • Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.
Keyword bread
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Bacon Cheddar Macaroni and Cheese
July 8, 2022

Bacon Cheddar Macaroni and Cheese

Bacon Cheddar Macaroni and Cheese is one of our favorite family dinners. I start this dish by making a creamy white sauce. Then, I stir in the macaroni, extra sharp cheddar cheese, and crispy crumbled bacon. Finally, I top the macaroni and cheese with buttery …

pork
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by Sharon
Easy Chocolate Cheesecake Bars
July 7, 2022

Easy Chocolate Cheesecake Bars

Easy Chocolate Cheesecake Bars are one of our favorite desserts. I start this recipe by making a chocolate cookie crust. Then, I make a creamy chocolate cheesecake batter. Finally, I top the bars with a sour cream topping and a chocolate drizzle. We like these …

dessert
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by Sharon
Watermelon Feta and Blueberry Salad
July 3, 2022

Watermelon Feta and Blueberry Salad

Watermelon Feta and Blueberry Salad is one of our favorite summer salads. I start this salad by making an easy Lemon Vinaigrette. Then, I use a star cookie cutter to cut watermelon stars from thin slices of watermelon. Finally, I toss these all together with baby arugula, tangy feta cheese, and sweet blueberries. We like this salad for several reasons. First of all, I like that I can make this beautiful salad in just about fifteen minutes. Secondly, I like that I can make this salad ahead of time. I like to make it early in the day and add the dressing right before dinner. Thirdly, I like making this salad for all the patriotic American holidays. This is the perfect salad to serve for the Fourth of July. And, lastly, we all love the creamy feta, juicy watermelon, and sweet blueberries in this salad.

The Equipment I Used

  • A Salad Spinner- Use this to dry your arugula. If the arugula is wet, the dressing won’t cling to it.
  • A Small Jar- I use this to mix together my vinaigrette.

The Ingredients I Used for Watermelon Feta and Blueberry Salad

  • Feta- Use a good quality feta cheese. My favorite is the French feta cheese that comes in brine at the cheese shop.
  • Arugula- Buy baby arugula. I like the Earthbound Farms brand.
  • Watermelon- Use seedless watermelon. If you want to cut out stars, first cut your watermelon into thin slices.
  • Lemon- Use fresh lemon juice for the vinaigrette.
  • Olive Oil- Be sure to use a good quality extra virgin olive oil.

How I Made my Salad

  • First, mixed together all the vinaigrette ingredients.
  • Next, I sliced my watermelon thinly and cut out watermelon stars.
  • Then, I tossed together all the ingredients in a big bowl.

If you like watermelon, you need to try this fresh and delicious Watermelon Feta and Blueberry Salad.

Watermelon Feta and Blueberry Salad
Watermelon Feta and Blueberry Salad
Watermelon Feta and Blueberry Salad

Watermelon Feta and Blueberry Salad

Arugula tossed with blueberries, feta, and watermelon. Tossed with a Lemon Vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Vegetables
Cuisine American
Servings 0

Ingredients
  

  • 4 cups baby arugula
  • 2 cups watermelon cubes
  • 1 cup blueberries
  • ½ cup feta cheese, crumbled

For the Lemon Vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tsp. honey
  • ⅛ tsp. kosher salt and black pepper

Instructions
 

  • Begin by making the Lemon Vinaigrette: Simply shake all the ingredients together in a small jar.
  • Then, toss together the arugula, watermelon, blueberries, and feta cheese. Add as much vinaigrette as you like and toss some more.
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
vegetables
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by Sharon
Tahitian Vanilla Ricotta Pancakes
July 1, 2022

Tahitian Vanilla Ricotta Pancakes

Tahitian Vanilla Ricotta Pancakes are one of our favorite summer breakfasts. I start these pancakes by making a sweet Peach Syrup. Then, I make a fluffy Tahitian Vanilla Whipped Cream. Finally, I make the ricotta pancakes and top them with the syrup, whipped cream, and …

breakfast
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by Sharon