Simple Dinners from the Garden

Years ago before I had kids I would spend hours each night cooking incredible, fresh and creative meals.  It was fun!  But now my two little munchkins keep me so busy that cooking an intricate meal every night is just beyond my scope of possibilities.  So, I have spent the last few years practicing simple recipes from home grown ingredients.  This allows us to eat the freshest, healthiest ingredients without sacrificing my sanity!  Read on for two simple dinner ideas from my garden to yours. 

Caprese Salad

Nothing says summer like Caprese!  Fresh, juicy tomatoes and mozzarella with fragrant basil and balsamic vinegar.  This traditional dish incorporates flavor summer ingredients to make a hearty and satisfying salad.  You can use any tomatoes you like for this recipe, and any size!  If you have large tomatoes, cut them into chunky diced sizes, and if you have cherry or grape sized tomatoes simply slice them lengthwise. To keep life simple, I like to keep a pre-made balsamic dressing and balsamic glaze on hand for

Nothing says summer like Caprese!  Fresh, juicy tomatoes and mozzarella with fragrant basil and balsamic vinegar.  This traditional dish incorporates flavor summer ingredients to make a hearty and satisfying salad.  You can use any tomatoes you like for this recipe, and any size!  If you have large tomatoes, cut them into chunky diced sizes, and if you have cherry or grape sized tomatoes simply slice them lengthwise. To keep life simple, I like to keep a pre-made balsamic dressing and balsamic glaze on hand for quick flavor in recipes like this.  You can make your own easily, or find some at your local market.

Ingredients: 

• 2 cups fresh tomatoes, chopped 
• 1 cup mozzarella balls
• ¼ cup chopped, fresh basil
• ¼ cup balsamic dressing
• Drizzle of balsamic reduction glaze 

Directions: 

1. Add all ingredients to a medium sized bowl and toss gently until everything is coated by the dressing. 
2.  Add a garnish of basil leaves to the top and drizzle of balsamic glaze for presentation.

Sunshine bowls

What makes a meal simple?  For me, it’s not having to make an extra trip to the grocery store for ingredients I don’t have on hand.  That’s why I love making sunshine bowls!  The basic idea and ingredients can be tailored to what you have growing in your garden any time of year.  Simply cook up your favorite rice, add your freshly picked veggies on top in whatever way you prefer to cook them (or keep them fresh to save even more time) and top it all with a flavorful dressing or cheese.  My favorites are tahini dressing, cilantro lime dressing or feta cheese.  Below is a recipe for a summer sunshine bowl using squash, tomatoes, parsley and peppers from my garden, topped with a sour cream sauce I flavored with limes from my garden as well.  

Ingredients:

• 2 cups cooked rice
• 2-3 ripe squash or zucchini chopped
• 3 garlic cloves, minced
• 1 cup cherry tomatoes sliced lenghtwise
• 1 bunch chives, chopped
• 1 bunch parsley, chopped
• 1-2 tablespoons of cooking oil
• ¼ cup feta cheese crumbles
• Salt and pepper to taste

Directions:

1. Cook the rice using your preferred method.  I love my electric rice cooker!  
2. Chop and prep all your veggies and herbs. 
3. Heat up a pan, add 1-2 tablespoons of oil and allow to warm.  Add the squash and sauté for a few minutes, stirring only a few times to allow them to brown a bit for flavor.  
4. Add the cherry tomatoes and stir, sauté for 1-2 minutes
5. Add the garlic and sauté for 1 minute more, season with a sprinkle of salt and pepper.  Remove from the heat.  
6. Add cooked rice to a bowl, top with sauteed squash and tomato mixture.  Sprinkle chopped herbs and feta cheese on top.  Season with salt and pepper to taste