1
Creamy Roma Tomato Soup
2
Ricotta, Basil, Tomato Tea Sandwiches
3
Family Recipe Italian Pasta Salad – Perfect for Summer veggies!
4
No Boil Rotini Pasta With Plenty of Vegetables – Quick Dinner Recipe!
5
Oven Roasted Beef Tomato Sauce
6
How to Make Diced Tomatoes Recipe
7
Cheesy Lasagna Meatball Skillet
8
Lunch Ideas In Mason Jars to Clip Money!
9
Cold Peanut Butter Pasta Salad
10
Spicy Italian Crushed Tomato Sauce
11
Basil Pesto Pasta (Made with Almonds)
12
Hearty Harvest Chicken Vegetable Soup
13
Easy Cheesy Lasagna Skillet
14
Oven Roasted Creamy Cherry Tomato Sauce
15
Pepperoni Pizza Cauliflower Casserole
16
Preserving Strawberries, Kale and Basil
17
Tri Color Pasta Salad
18
Frozen Pesto Cubes
19
Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches

Creamy Roma Tomato Soup

Comforting Creamy Roma Tomato Soup using roma tomatoes.   This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes! 

We’re back for Day 2 of tomato week! Yesterday was Marinated Italian Diced Tomatoes, today is all about one of my favorite comfort meals: tomato soup!  

There’s something romantic about tomato soup isn’t there?  Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid.   Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket.  For me, it’s all 3 of these.     Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering.  But the best tomato soup is homemade.  It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.

Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

The first step to making homemade tomato soup is getting the tomatoes peeled and diced.  If you’ve never made tomato soup from scratch, don’t worry, this is easy.   Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes  (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.  
Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

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Ricotta, Basil, Tomato Tea Sandwiches

Tracking PixelThis is a sponsored recipe post written by me on behalf of Hunt’s canned tomato products.  Relax and enjoy a Ricotta, Basil, Tomato Tea Sandwich!

There’s something about a afternoon get together with mini sandwiches that makes me happy.  Can you imagine a brunch with friends and there’s heart shaped delicious sandwiches waiting for you on the table?  Doesn’t that scream love and yum at the same time?  In this super easy to put together recipe we’re going to make Ricotta, Basil, Tomato Tea Sandwiches that you can whip up in just a few minutes.

You only need a few ingredients for this recipe: bread, ricotta/garlic/basil mixture, Hunt’s Diced Tomatoes, and more basil.   You’ll also need some adorable cookie cutters where you can be creative.  I used hearts here because I love you guys, but stars and festive shapes like pumpkins for Thanksgiving would be super cute too.  Also, cat cookie cutters are always a good idea.  Anything cat is always a good idea.  Trust me.
Ricotta,-Tomato-and-Basil-Tea-Sandwiches_Combo3

You can use any type of bread, I used whole wheat because that’s always something I have in my refrigerator.  You can also use some fancy bread but that’s something I pretty much never have in my refrigerator.  Grab a bunch of pieces of bread and start cutting your shapes out.
Ricotta,-Tomato-and-Basil-Tea-Sandwiches_Combo1

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Family Recipe Italian Pasta Salad – Perfect for Summer veggies!

This is a sponsored post written by me on behalf of Newman’s Own for IZEA. All opinions are 100% mine.

When it’s hot out all I crave is fresh vegetables.    That’s why this Family Recipe Italian Pasta Salad is one of my favorite dinner meals of the moment.  

The last few days have been hot.  It’s that humid dry heat that melts you when walking to work to the point of where you have to dry yourself off before stepping into the studio.  There you work in the AC until it’s time to go home.   Now it’s time to sweat again.  Once home, I don’t want to even think about turning our oven on.  I also don’t want to even think of drinking or eating anything hot, so that’s why chilled pasta salad is the winner! Family Recipe Italian Pasta Salad_1

One thing that I do enjoy about the Summer is that it means fresh vegetables are being picked in the garden by the handful.  Our tomatoes have taken off and are already close to outgrowing their 54 inch tomato cages.
Tomatoes already outgrowing their 54 inch cages.  #tomatoes #garden #urbangarden #urbanfarming #vegetablegarden #monsters #containergarden

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No Boil Rotini Pasta With Plenty of Vegetables – Quick Dinner Recipe!

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Barilla®, but all my opinions are my own. #pmedia #OnePotPasta http://my-disclosur.es/OBsstV

It’s not often that taking photos of a recipe actually takes longer than how long it took me to make the dish!

We’ve been busy with work lately so when we get home we usually want a quick  meal so we can gather in front of the television and watch NBA playoffs (best time of the year, go Cavs, go Net).  Pasta is a great quick meal but are you ever so hungry that you can’t even wait for the water to boil?    Let me introduce you to Barilla’s Pronto pasta which is one pan, no boil, no drain pasta.   I wasn’t sold on it when I first heard about it – I mean seriously, I didn’t have to boil the water? But after multiple recipes, I’m hooked.  A great tasting pasta dish with fresh vegetables that actually only takes 10 minutes?  Totally sold.  

No Boil Rotini Pasta With Plenty of Vegetables_1

Say hello to No Boil Rotini Pasta With Plenty of Vegetables, it’s my new favorite quick dinner recipe. Fact: We had it for dinner last night!  This recipe calls for red peppers, yellow peppers, tomatoes and basil so it’s a fresh harvest meal!  I can’t wait until Summer time when I can pick our peppers and tomatoes from our garden and throw them right in this dish.   This dish is entirely customizable too,  add whatever vegetables you want!  It’s a great dish to clean out that refrigerator!   Never let a pepper go bad, life motto to live by. :D)
No-Boil-Rotini-Pasta-With-Plenty-of-Vegetables_Combo-1

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Oven Roasted Beef Tomato Sauce

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It’s great to use with beef or heirloom tomatoes.

Have you guys tried my Oven Roasted Creamy Cherry Tomato Sauce (or with a kick)? It’s delicious. I promise you.  

But sometimes you might not have a over abundance of cherry tomatoes.  Sometimes your garden might be full of beef tomatoes. Can you make a simple and quick oven roasted tomato sauce with them? You bet your tomatoes you can!  

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

 

The beef tomatoes are cut up into bite size pieces, a little olive oil is poured on then a little onion powder is sprinkled on top.  At this time the good smells are about to start.  Then they go into the oven for 35 minutes.  Now the good smells are really starting to happen.  I dare you not to get hungry after smelling this Oven Roasted Beef Tomato Sauce in the oven.  It won’t happen, you’ll immediately want to eat it, trust me.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

What can you do with this sauce? Anything! Pour it on some pasta.  Bake some lasagna.  Use it in a stew. Eat it by the spoonful (hey, it happens, and it should!).

Enjoy this Oven Roasted Beef Tomato Sauce!  It’s a garden favorite!

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.   

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes. 

 Enjoy!

Oven Roasted Beef Tomato Sauce
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Ingredients
  1. 4 cups of beef tomatoes - cut into 1 inch chunks
  2. 1/4 teaspoon onion powder
  3. 2 tablespoons olive oil
  4. 1 tablespoon dried basil
  5. 1/2 teaspoon garlic powder
  6. salt + pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
  3. Bake for 35 minutes, your tomatoes should be wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor.
  5. Add dried basil, garlic powder and salt + pepper to taste in food processor.
  6. Blend to smooth and creamy.
  7. Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
  8. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

 You may also like:

Oven Roasted Creamy Cherry Tomato Sauce
Oven-Roasted-Creamy-Cherry-Tomato-Sauce

Oven Roasted Cherry Tomato Sauce With a  Kick
Oven Roasted Cherry Tomato Sauce With A Kick_4

How to Make Homemade Diced Tomatoes
How to Make Diced Tomatoes Recipe_19

The Best Stewed Tomatoes Ever
The-Best-Stewed-Tomatoes-Ever

Chicken and Cherry Tomato Toss Stir Fry
Chicken-and-Cherry-Tomato-Toss-Stir-Fry_3

 

How to Make Diced Tomatoes Recipe

Easy step by step instructions with pictures on how to make diced tomatoes from fresh tomatoes.  Steps walk you through the beginning all the way up to freezing them. This is a great way to preserve garden tomatoes if you’re picking a lot of them!

It’s raining tomatoes still.  A ton of them!

Right now we have a explosion of cherry, roma and beef tomatoes of all sizes currently occupying our counter.    I love seeing a kitchen full of fresh vegetables but it also gives me a slight overwhelming fear of anxiety because I know I have to go to work on them and start preparing our tomatoes to last the next few months.

We pretty much only buy tomato sauce or tomato products during the months of May and June.   July, August and September gives us fresh tomatoes by the basket full while October-April supplies us tomatoes that were canned or frozen months prior.   It’s always a special feeling when its a cold Wintry day and you can still enjoy some fresh tomatoes you grew months prior when the garden wasn’t covered in snow.

Easy step by step instructions with pictures on how to make diced tomatoes from fresh tomatoes. Steps walk you through the beginning all the way up to freezing them.

 

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Cheesy Lasagna Meatball Skillet

Delicious Extra Cheesy Lasagna Meatball Skillet.   This is a quick, easy recipe if you are craving lasagna but don’t have the time to bake it!

This Cheesy Lasagna Meatball Skillet rules! If you make it I hope it becomes one of your favorite go to easy dinner recipes!

I love myself some lasagna.  There’s something about pasta noodles slathered in various types of cheese with tomato sauce that does the trick to me.  How about you?  Do you start to see hearts when you hear the word lasagna too?  I was in the mood for lasagna but I wasn’t in the mood to do the stacking that lasagna usually involves.  I also wasn’t in the mood to turn my oven on because Summer is here and who wants to heat up their home?  So I used my original Lasagna Skillet recipe to come up with a Meatball twist.

The recipe calls for 15 cooked meatballs.  It’s really up to you what kind you want to include. Store bought is quick, but homemade is also awesome.  For this skillet I used our lettuce meatballs which was the perfect touch.  The meatballs are filled with cups of lettuce so it was the perfect way to get some vegetables in here.  If you haven’t tried the lettuce meatballs, you have to!  They are bursting with flavor! We’ve been having them a few nights a week in various ways.  We even just planted more lettuce seeds just so we can keep eating these meatballs all Winter long!

Enjoy this Cheesy Lasagna Meatball Skillet!

Delicious Extra Cheesy Lasagna Meatball Skillet. This is a quick, easy recipe if you are craving lasagna but don't have the time to bake it!

 Delicious Extra Cheesy Lasagna Meatball Skillet. This is a quick, easy recipe if you are craving lasagna but don't have the time to bake it!

Delicious Extra Cheesy Lasagna Meatball Skillet. This is a quick, easy recipe if you are craving lasagna but don't have the time to bake it!

Cheesy Lasagna Meatball Skillet
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Ingredients
  1. 12 lasagna noodles - broken in half
  2. 15 cooked meatballs (I used my lettuce meatballs recipe)
  3. 24 oz jar of spaghetti sauce
  4. 15 oz container of ricotta cheese
  5. 2 cups shredded mozzarella cheese
  6. 8 oz mushrooms - sliced
  7. 1 tablespoon dried basil
Instructions
  1. Break lasagna noodles in half and cook as directed. Drain.
  2. When noodles are cooked add them to the skillet with meatballs. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese and mushrooms.
  3. Cook 10 minutes on medium heat until melted and well heated. Stir so ricotta is distributed evenly.
  4. Put remaining 1 cup mozzarella cheese on top. Sprinkle dried basil on top.
  5. Cover and cook until cheese is completely melted.
  6. Serve and enjoy!
Notes
  1. Servings: 4
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Delicious Extra Cheesy Lasagna Meatball Skillet. This is a quick, easy recipe if you are craving lasagna but don't have the time to bake it!

Lunch Ideas In Mason Jars to Clip Money!

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

I work from a mixture of at home and a mixture of our shared work space.  The work space is only about a 10 minute walk away which is great because it’s close enough that you can get home quickly if a storm is coming but yet it’s far enough from the cats to actually get work done.  It’s so hard to get work done when you have 4 pretty kitties crawling all over you!  Meow!  In the last few weeks I have been spending most days at our work space but there’s been one thing bugging me about it – lunch!  If you’re a person who loves to cook (you probably do, you’re here!) then you probably hate buying take out.     We have been getting sandwiches almost every single day from this place across the street from our space but that is easily $10-$20 a day!   I love saving money so I have been exploring some new apps on my phone to clip lunch time savings!

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Cold Peanut Butter Pasta Salad

Happy Monday everyone!

First of all, do you have World Cup fever?  I get so darn excited every 4 years.   If you’re from America, did you watch the USA vs Portugal game yesterday?  Did you scream, yell, cheer, cry, then become confused why you are crying because after all tying Portugal 2-2 is actually ok?  Yeah, me too.  The game had so many ups and downs and the last 30 seconds.. oh man.  I can’t even talk about it!   Let’s get psyched for USA vs Germany on Thursday though!  Here in NYC they have been showing all the World Cup games on a big screen under the Manhattan Bridge in DUMBO (part of Brooklyn).  Being a Sunday evening, the game was packed with USA USA USA chanting fans.  We went and it ended up being such a blast.  Large groups of people cheering with positivity and little negativity (basically only when Ronaldo is on the screen) is always a good time.

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Spicy Italian Crushed Tomato Sauce

Doesn’t a big bowl of pasta just fill you up with happiness for dinner?  How about we add a touch of spice with some crushed tomatoes?  Magic, right?

That’s how I feel about this recipe, it’s absolutely magical.  I think most times when we think of tomato sauce it doesn’t have that kick to it, but this Spicy Italian Crushed Tomato Sauce definitely has some spice.   It’s not overly spicy, but there’s enough that gives it a extra zip zap taste.    Also, can we talk about the aroma that that this sauce has?  It’s delicious.  If you give this sauce a shot, just watch your  kitchen start to fill up with people asking when dinner is ready.   Tell them them a few more minutes and kick them out of your kitchen.  Then take a few big spoonfuls of this sauce first. 

Speaking of tomatoes… our tomatoes have adjusted from their transplanting period and are now firm in their containers.  I love seeing them start to add a few inches of height and turn a nice green color.  Expect a big garden update post at the end of this week!  The other fresh star of this recipe is the basil.  I was able to throw in a big bunch of basil chopped up in this sauce and it was a perfect fit (not to mention the smell was amazing!).  Don’t you just love fresh basil?  Mmmm!

Spicy Crushed Tomato Sauce

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You can totally use whatever pasta you want to use.  This was one of those nights where I threw a bunch of quarter filled boxes together for a pasta mix!

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Spicy Crushed Tomato Sauce_4

 Now go on and have a great pasta dinner tonight.. enjoy!

Spicy Italian Crushed Tomato Sauce
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Ingredients
  1. 1/4 cup olive oil
  2. 6 cloves garlic, minced
  3. 1 teaspoon red pepper flakes
  4. 1 28 oz can of crushed tomatoes (or fresh crushed tomatoes)
  5. 1 8 oz can of tomato sauce
  6. 1 bunch of fresh basil, chopped up
  7. 1 small bell pepper, chopped up
  8. 1 12 ounce package dried pasta of choice
Instructions
  1. Heat olive oil in a large pan over medium heat. Add garlic and saute for 2 minutes.
  2. Add red pepper flakes and saute for 1 minute.
  3. Stir in crushed tomatoes, tomato sauce, basil and pepper.
  4. Simmer for 20 minutes, stirring a few times.
  5. Bring a large pot of salted water to a boil. Add your pasta of choice and cook as instructed on box. Drain.
  6. Add pasta sauce to pasta and stir.
  7. Serve hot and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Basil Pesto Pasta (Made with Almonds)

This Basil Pesto Pasta recipe is made with fresh basil and almonds. It tastes delicious!  Pine nuts are expensive so this is a much more cost effective pesto.

I’m in love with this Basil Pesto. Big time.

This Basil Pesto Pasta recipe is made with fresh basil and almonds. It tastes delicious! Pine nuts are expensive so this is a much more cost effective pesto.

Growing up, pesto wasn’t big in our house. It’s one of those things that I honestly can’t even remember having until I was in my 20’s.   Then I started to make it and fell in love. Then when started to grow our own basil and could pick it and immediately make the freshest pesto possible, then I really fell in love with it.

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Hearty Harvest Chicken Vegetable Soup

Hi lovelies,

I have a bunch of different things to tell you so I thought I would do it by the numbers.

I made 4 different kind of cookies this past weekend.  

Next week will officially be “COOKIE WEEK” here on Brooklyn Farm Girl.  All cookies, all the time, wear those stretch jeans if you have them.

There’s 16 days until Christmas.  

I’ve told myself that we need to buy a tree at least 3 times a day for the past week, but it’s been busy.

We’re busy working on a holiday project which consists of very large props.    

The amount of times I’ve washed my hand of paint is near 100 times this week while painting these props.

The amount of times I’ve told myself to wash the paint stained clothing that lays on the bedroom floor is many. But guess what – it’s in the washing machine now.  Go me.

The amount of times I check the washing machine for a cat before it starts is approximately 6.  They love the washing machine.  Usually Xanadu rides it on top until it’s done.

The amount of times I’ve worked out in the past week is 4, not bad.

The amount of episodes of Scandal I watched is the whole first season and half of the second season. I just started watching, usually while working out, and it’s an amazing show!

The amount of times I’ve fallen in love with the President on Scandal is every single time he’s on the screen.

The amount of bananas I eat in any given week is many.  This follows my Google searching of “How many bananas can I eat a day?”

The amount of tacos I ate the past week: 6.

The amount of times I’ve gotten acupuncture in the last 2 weeks: 5.  Maybe I will do a post about it, it’s working wonders.

The amount of times I watch the Brooklyn Nets lose and think about how expensive those season tickets we got were are too depressing to even count.

The amount of times I ate soup this past week: 4.

So that’s the numbers..  Hoping your week is full of tacos, soup and President Fitzgerald Grant as well.

Now on to this soup (of course).  This delicious Hearty Harvest Chicken Vegetable Soup.     Do you know when you got a hit for a soup? When your dining companions spoon this soup in and out and tell you how good it is. You pat your mouth, wink at them and shake your head.  After all, you know how good it is.    You should be feeling good about yourself right now.

This soup is delicious because it’s full of vegetables to fill you up and keep you warm during the winter months.    It’s also incredibly easy and quick to make.    At the end we throw in some instant potatoes to thicken up the soup to make it a bit more creamy then brothy.   Instant potatoes are my new favorite thickener for soups, I love using them this way.  

And then there’s kale in this soup, my dear kale.   Do you know we’re still growing kale? Yup, under the green house there are multiple kale plants all big and strong that are providing me bags full of  this hearty green vegetable in the refrigerator.  

The last week I’ve been using kale in soups and pastas  frequently which really makes me happy.   I love kale in soup as it really turns into a soft green vegetable in a few minutes of broth,  that also packs a great punch of nutrition.  I just run up to the garden, get the green house off,  and fill up my basket.  All with a winter coat and mittens on of course.

Hearty Harvest Chicken Vegetable Soup_3

And then I run back down and start my soup.  This soup has so much harvest happiness happening, there’s kale, carrots, potatoes and many dried herbs.  I threw in some chicken to make it more hearty, but if you want to go the vegetarian route, feel free to leave out the chicken and add more vegetables or use tofu or pasta instead.  

What I do hope is you give this soup a try, I think it will really warm your heart and taste buds!Hearty Harvest Chicken Vegetable Soup_1

Hearty Harvest Chicken Vegetable Soup_2

Hearty Harvest Chicken Vegetable Soup_5

Hearty Harvest Chicken Vegetable Soup

Hearty Harvest Chicken Vegetable Soup_4

Hearty Harvest Chicken Vegetable Soup
Print
Ingredients
  1. 2 large carrots - peeled and cut up into bite size pieces
  2. 1 extra large potato - cut up into bite size pieces
  3. 1 cup kale - ripped up into small pieces
  4. 1/2 pound shredded cooked chicken breast
  5. 2 cloves garlic - minced
  6. 4 cups chicken broth
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon dried thyme
  9. 1/4 teaspoon dried basil
  10. 1 teaspoon dried parsley
  11. 1 teaspoon salt
  12. pinch of black pepper
  13. 1/2 cup instant potatoes
Instructions
  1. Combine all ingredients except instant potatoes in a pot over medium high heat.
  2. Bring to a boil then simmer for 20 minutes.
  3. Add instant potatoes and cook for 2 more minutes, stirring so everything is mixed.
  4. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Easy Cheesy Lasagna Skillet

Welcome to a new week, I hope you all had a lovely weekend.   

We have a new favorite dinner that we’ve been making almost bi-weekly now, it’s Easy Cheesy Lasagna Skillet.   Lasagna is hands down one of our favorite dinners, but sometimes you just don’t have the time to organize the layers and bake in the oven, this skillet is quick, cheesy and oh goodness is it delicious.    What makes this lasagna extra special?  Well besides the ricotta cheese which makes everything creamy, there’s Sweet Italian Sausage which I’m pretty  much in love with at the moment.  After I brown the sausage there’s a good 3 minute period where I just stand by the stove and eat it out of the pan.   

Easy Cheesy Lasagna SkilletIMG_7431

Added into the lasagna is garden fresh spaghetti sauce, fresh basil, green peppers and some mushrooms.  In my opinion life is better when there is mushrooms and green peppers involved.  Lately, we’ve been putting them on our pizza too – what a great combo.  

Easy Cheesy Lasagna SkilletIMG_7463

So next time you are craving lasagna but don’t want to wait or do the extra work, throw all these ingredients in a skillet and you’ll have the creamiest dinner in all the land!  This is definitely a keeper.  Bonus: Leftovers are delicious!

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Easy Cheesy Lasagna Skillet
Print
Ingredients
  1. 12 lasagna noodles - broken in half
  2. 1 pound sweet Italian sausage - out of their casings
  3. 24 oz jar of spaghetti sauce
  4. 2 cups ricotta cheese
  5. 2 cups shredded mozzarella cheese
  6. 8 oz cut up mushrooms
  7. 1 green pepper diced
  8. handful of fresh basil
Instructions
  1. Brown sausage in skillet.
  2. Break lasagna noodles in half and cook as directed. Drain.
  3. When noodles are cooked add them to the skillet of browned sausage. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese, mushrooms and diced green pepper.
  4. Cook until melted and well heated, about 10 minutes on medium heat. Stir so ricotta is distributed evenly.
  5. Put remaining 1 cup mozzarella cheese on top, sprinkle fresh basil on top. Cover and cook until cheese is completely melted.
  6. Enjoy!
Notes
  1. Servings: 4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Oven Roasted Creamy Cherry Tomato Sauce

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.

My life has officially been taken over by tomatoes.   Is there anything else to talk about except tomatoes right now?    Tomato this, tomato that, do the tomato dance.

Do you know how many cherry tomatoes are in this big bowl below? 16 cups! And there’s a few plants that need to be picked… so double that or more.  And that’s just cherry tomatoes!

Oven Roasted Creamy Cherry Tomato SauceIMG_3689

I love cherry tomatoes and they work great for snacking and halved in pasta, but what about tomato sauce?  Cherry tomatoes aren’t usually the first choice  to use for homemade tomato sauce but I’m out to change that.  Cherry tomatoes can result in a creamy tasty sauce which will knock your red socks off (red because it’s tomato season – what, you don’t match your socks to your harvest?).    The key to this recipe is first we oven roast the tomatoes – oh yeah, baby.  Then after that we throw them in a food processor with some fresh basil and season them.  Then it’s made!  It’s that easy.   This homemade sauce doesn’t require you to simmer over the stove for 2 hours.   I really love this creamy sauce over pasta, with lasagna, stuffed shells.  It’s also pretty fantastic to add to pizza as a creamy sauce.    

Oven Roasted Creamy Cherry Tomato SauceIMG_3756

So when you pick your cherry tomatoes,  change it up a bit and make some sauce.   Bonus: You can freeze this sauce, throw in the freezer and defrost it months later for a spaghetti dinner in February.  

Oven Roasted Creamy Cherry Tomato SauceIMG_3760

 

Oven Roasted Creamy Cherry Tomato Sauce
Print
Ingredients
  1. 4 cups of tomatoes cherry tomatoes (stems off)
  2. 1/4 teaspoon onion powder
  3. 2 tablespoons olive oil
  4. 1/3 cup fresh basil
  5. 1/2 teaspoon garlic powder
  6. salt + pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
  3. Bake for 35 minutes, your tomatoes should be wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor.
  5. Add fresh basil, garlic powder and salt + pepper to taste in food processor.
  6. Blend to smooth and creamy.
  7. Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
  8. Enjoy!
Notes
  1. This makes 3 cups of sauce.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Oven Roasted Creamy Cherry Tomato SauceIMG_3692
Gather your tomatoes, make sure to take the stems off.

Oven Roasted Creamy Cherry Tomato SauceIMG_3706
Put them in a pan, single layer.  I was making a few batches so I had multiple pans.

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Drizzle your olive oil over the tomatoes.  Take a picture and completely miss the olive oil coming out of the bottle.

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Sprinkle your onion powder over the tomatoes.  Take a picture and completely miss the onion powder being sprinkled. 

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Bake for 35 minutes until your tomatoes are all wrinkly.

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Let them cool then put them in the food processor with your other ingredients.  Fresh basil – doesn’t it smell great?

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Give it a few pulses, it doesn’t take much.

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And you are left with some creamy, amazing smelling cherry tomato sauce!

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This makes 3 cups of sauce.  Feel free to use immediately after, put in the fridge for tomorrow, or freeze (in a freezer bag) for a few months later.

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Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it’s as thin as possible.  Then once it’s frozen, I stand it up.  This saves space and lets you have a better organized freezer.

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To defrost it I throw the bag into a pot of hot tap water.  It defrosts pretty quickly.  Then into a saucepan it goes to heat up.

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Enjoy! This sauce is a favorite. 🙂

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.

Pepperoni Pizza Cauliflower Casserole

You’ll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.  

Who doesn’t like pizza?  I love it.

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

Who doesn’t like cauliflower? I love it.    

Cauliflower pizza casserole is born!

When I first found a great cauliflower pizza casserole recipe it called for pureed cauliflower, but pureeing cauliflower that we grew seemed like a absolute sin to me.  I can’t give so much energy and love to our garden cauliflower and then just blend it up, that would be the saddest thing ever.  If we were ever to sell produce commercially I would put on every single package a (cute) warning sign that says “YOU MAY NOT PUREE ME, IT WILL MAKE PAMELA VERY SAD, PLEASE LOVE CAULIFLOWER WHOLE.  THANK YOU VERY MUCH”.  So in my recipe, we cut it into small bite size pieces.  I prefer it this way as well as the cheese will get in all the nooks and crannies of the cauliflower.    And who doesn’t’ like cheese?    Especially with cauliflower.  This is a absolute win situation.

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Here’s your cauliflower.  Mine happens to talk.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Here’s your cream, butter and garlic mixture.  Pizza always needs a little garlic.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.And here’s your pepperoni.  I quartered each slice.  Do this with scissors, a knife or just tear it apart with your hands.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.This is step 1 of the casserole, your cauliflower/butter mixture/pepperoni are all mixed up. 



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 2: Add your pizza sauce.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 3: Add your cheese!  Be brave, cover this sucker.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 4:  Pepperoni time.  Feel free to eat a few slices too, I won’t tell anyone.

Then into the oven it goes…



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.And out of the oven it comes! Mamma-Mia!



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.The cheese is melted, a little bubbly, a little brown. I have pure joy right now.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Then take a few whole basil leave and put it on top.  I love pizza with fresh basil. 

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

Cauliflower Pepperoni Pizza Casserole, it’s like having your own garden pizzeria!  Major winner here – enjoy!

Cauliflower Pepperoni Pizza Casserole
Print
Ingredients
  1. 1 large cauliflower head - cut up into small bite size pieces
  2. 4 tablespoons heavy cream
  3. 1 tablespoon butter - melted
  4. 2 cloves garlic - minced
  5. 15 slices of pepperoni - quartered
  6. 1/4 cup shredded mozzarella cheese
For on top of the casserole
  1. 3/4 cup pizza sauce
  2. 12 slices pepperoni
  3. 1 cup shredded mozzarella cheese
  4. fresh basil to garnish
Instructions
  1. Chop your clean cauliflower into small bite size pieces. Steam for 2 minutes, drain. Put into casserole dish.
  2. In a bowl mix your butter, heavy cream and garlic.
  3. Pour butter mixture over cauliflower.
  4. Add quartered pepperoni slices, 1/4 cup shredded mozzarella on top of your cauliflower.
  5. Mix everything up so cauliflower is coated.
  6. Spread your pizza sauce evenly on top of your cauliflower.
  7. Pour your 1 cup shredded mozzarella evenly on top.
  8. Put your sliced pepperoni on top.
  9. Cook at 375 degrees for 15 minutes.
  10. Garnish with basil when it comes out of the oven.
  11. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

 

Preserving Strawberries, Kale and Basil

As the garden season takes off, I will be doing a series of posts on how to preserve everything you grow so you can enjoy them now and many months later.   We won’t let any of our hard work that went into planting and caring for these plants go to waste here!

I often say “I garden because I cook”.    My love for being in the kitchen goes hand in hand with getting my nails dirty pushing down seeds.    My fulltime job is being an artist with my partner Matthew, and I would say our “day job” couldn’t be farther away from gardening and cooking.   Did you ever go from shooting a pair of shoes that cost close to your monthly rent, to sprinkling manure over your soil?    But it’s amazing because away from the stressful world of advertising, fashion and due dates, there is the kitchen and garden.    These are the stress-free zones for me.  Sure, there comes stress like weather that can destroy crops, oven temperatures that can burn cookie bottoms – but those are all you, noone is judging.  It’s just you with your apron or garden raincoat on, singing along to a rap tune, cats at your feet, enjoying your time.   One hour we can be in our home, sending over files to complete a job.  But wait, the creative director didn’t like that change, so now redo those last 8 hours you spent cutting it together.  Take a deep breath.  Eat a cookie.  Then go up to the garden.  None of this stress exists there.  You can just sit in your garden, with NYC surrounding you, listen to the hum of police sirens (it turns into a hum after you’ve lived here for a while) and forget about everything else.  I love it.

Here are other reasons why I love bringing these worlds of gardening and cooking together:

-You learn where everything comes from.  Did you know Brussels Sprouts grow the way they do? I didn’t either!    By gardening you see the process from seed to harvest, it often surprises you!
-You respect everything you grow.   Those pumpkins that I grew? They came from me pollinating them for a week straight at 5:30AM in the morning.   Those tomatoes that are beautiful red and perfect?   They stayed alive because you ran out into the pouring rain to make sure their windblocker fabric was up and everything was secure.    Those sugar snap peas?  Do you know how long they take to pick? Oh my!
-You try new vegetables.   I hated lettuce before we had our garden, now I’m like a rabbit where Matthew has to shoo me away.    I never tried radishes before, now I eat them whole.  
-This results into trying new dishes in the kitchen.  Pesto? Never made before, except now I have about 10 different recipes for it with every different plant.   I scour websites and cookbooks looking for new ways to use tomatoes, broccoli, carrots.  Dinner, Lunch, Desserts – I try it all!    The most important part is starting with a base you love.  So grow what you like!  
-Preserve! Preserve! Preserve!   This is the big one for me.  There are a few weeks in July and August that I am spending many hours every single day preserving our tomatoes to last us (forever).  So you just grew those kale plants – but did you have any idea how much kale grows on a plant? Or those edamame plants that I grew last year – did I know that I would get 20 pounds of edamame, all at once?  What are you going to do?  Well you just spent so much time and energy and love on these plants to grow great vegetables so now we’re not going to let it go to waste! Oh no we aren’t!  We are going to preserve it!    Did you know I had to buy my first can of diced tomatoes earlier this month because I had enough saved from last summer’s harvest?  Do you know how awesome of a feeling that is to have fresh vegetables you grew in your freezer all winter long?  Oh it’s snowing out and 3 degrees, let me just grab a extra fresh pack of frozen green beans that I grew a few months back.  *High 5’s*

 I spend quite a bit of time preserving everything we grow, and figuring out new ways to try.  One year I went as crazy as literally not wasting any of the broccoli plants, by finding ways to use the leaves and chop up the stems.    I blanch, I freeze whole, I puree,  I turn into sauces, I chop, I husk, I dry.  I do whatever it takes to preserve everything.   This post will be dedicated to strawberries, kale and basil.    Sometimes in future posts, I will give you another idea for the same vegetable.  There are many ways to preserve each plant, so I want to share some options for whatever is best for you in your kitchen. 🙂

Strawberries
Who doesn’t love strawberries?  And is there anything better than a sweet strawberry picked right off the vine and plopped straight into your mouth?  Oh yum!  But what happens when you are are harvesting pounds of strawberries?  Or what happens when you go the grocery store and find out that they are selling pints of strawberries for 89 cents.  Buy a bunch, we can keep your strawberry love stocked up for months!

We are going to freeze strawberries.   Strawberries keep in a freezer for a long time, I’m talking  a year.  Amazing, right?

What can we do with frozen strawberries? Well I’m glad you asked.
Smoothies!  My favorite.  Throw frozen strawberries in your blender and continue as usual in creating your favorite smoothie.
-Throw them into pies.
-Strawberry jelly!
-Strawberry sauce! Blend them up and pour over ice cream, cakes and waffles.
-Strawberry butter.  Yup,  you heard me right!
-Make strawberry bread.
-Strawberry salad.

Here are your beautiful strawberries.  
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Seriously, aren’t they the most loveliest things in the world?   I hope one day I can be at least 1% cool and classy as strawberries.
Now you want to wash them, wash them real good.
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Then once they are washed, you want to hull them.  Basically you want to rip off their green tops and cores.  You can do this a variety of ways with special tools, or just a knife.  Personally I just use my finger nails to get in there.   Then lay them on a cookie sheet and let freeze.    Once they are frozen, put them into freezer bags.  
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Then when you need some strawberries, take them out of your freezer and bask in the glory of them!  Use them however you want.  I will be making myself one happy strawberry smoothie. 🙂
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Kale
Kale, the winner of everything cool in 2013. Do you hear all the buzz about kale?  What a popular guy.    It seems to be the king of greens!  One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.  Can we say it’s healthy?  


So what to do with kale?  When you’ve eaten your share of fresh raw kale, let’s figure out ways to preserve it, so you can be eating this vegetable powerhouse for months to come!
I like to make kale cubes, which is basically kale all chopped up, frozen into cubes.  It’s all kale, nothing else added in. 

What you can do with those frozen kale cubes?
-Smoothies! Again!  Want a real pick me up?  Throw a kale cube into your next smoothie.  
-Defrost and mix into pasta.  Warm through.  
-Throw a cube or two into any soup or stew.   Just a little bit of frozen kale goes a long way in getting your vitamins in!
-Defrost and mix with meats to make delicious ravioli.
-Defrost and mix with meats to make delicious meatballs!

Kale!  You hearty animal you (not really a animal). 
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I destem it.  I do this with my hands too, I just rip it off.  Maybe I’m the animal here.  Then I rip it into pieces to fit it into my food processor.preserveIMG_2401
A few pulses later and your once entire food process cup hardly has any kale in it.  Kale likes to shrink.  preserveIMG_2403
Then spoon it out and throw in some ice cube trays.
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Fill them up to the top.    A entire bushel of kale filled up one ice cube tray, so pack it down.  Now put into the freezer.
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Once they’re frozen, poke them out with a fork.    I find it works best to let them sit on your counter for a few minutes, then poke them out.  They defrost pretty quickly for you to grab one out of the tray.  From here you can keep them in the tray and use as you want, or throw them in freezer bags.
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Because you packed them in, they stay in cube form nicely.preserveIMG_2475

 

Basil
Who else loves the smell of basil?  I love picking fresh basil and putting it in pasta, and especially on pizza! A slice of margarita pizza with basil is the key to my pizza loving heart.   But what do you do when you have pounds of basil and you can’t eat 8 pizzas a nights (don’t try this, just believe me).  You can dry it!
I love dried herbs.  Almost 80% of the time if a recipe calls for fresh herbs, I will ignore it and use dried herbs.  Why? Because I know the dried herbs are ones I grew, loved and they will taste just as good in the dish!  
What can you do with dried basil?
-Any dish call for fresh basil? You can substitute with dried basil.
-Use in any tomato pasta.
-Sprinkle over each lasagna layer.
-Sprinkle over pizza.
-Use in rices.
-Use in a varieties of stews and soups for extra seasoning.
-Use in pasta salad.
-Sprinkle on garlic bread.

So let’s pick your basil!  What you want to do is wash it, then let dry.  I do this by putting it on paper towel sheets and then help blotting excess water on top.  Let dry completely.
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Then find a space of your home that you want to smell like basil for the next few weeks.  Grab a rubber band and hang on something.  We have screws in the top of our loft that we drilled in just for drying herbs.  This is at the very front entrance of our loft, so as soon as you walk in… it’s fresh city USA.preserveIMG_2412
Then just let dry until they are completely brittle.  If the basil seems “fresh” and flexible they aren’t dry enough.  You basically want them to the point of if you touched a leaf, it would crack.  You can see in the top right of this picture I have some dried oregano ready to go.  
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Then pick the leaves off the plant (do this over a bowl, the leaves are going to fall apart beautifully).  Throw in your food processor and you’re done.  If you don’t have a food processor, just crumble with your fingers.  Now you have dried basil ready for whenever you want!preserveIMG_2467

 

Tri Color Pasta Salad

As I’m writing this, it’s raining.  It’s a dreary morning.  The sky is grey, the weather requires a sweater, the “drip drip” sound is heard on the windows.   May brings rain showers, and it’s definitely brought rain this past week.  It seems like this week it was either extra sunny to the point of sunburn, or you needed a umbrella.    Even when I wake up in the morning and check the weather, it would give me high hopes, then afternoon would come and suddenly I’d get a unexpected alert on my phone “Rain is coming”.  By the way, who else sets up weather alerts on their phone? We do it for the garden.  It’s good to know when a heavy storm or high winds are about to roll in, gives us a few minutes to throw on some shoes and get up to the garden to protect it.    With all the rain I needed some cheerful colors in my life, and something that reminds me of picnics in the park or on the roof.  I made pasta salad.   What kind of memories does pasta salad give you?  As a kid pasta salad was always served at family picnics, it was a fork happy staple of my youth.

 The great thing about pasta salad is once you have the basics of pasta, salad dressing, herbs – the vegetables are really up to you.  There needs some type of tomatoes (I prefer halved grape tomatoes).   There needs to be celery chopped up.   What else?  Well that’s up to you.  You can add carrots.  You can add onions.  You can add broccoli.  You can add chopped up cauliflower.  You can can add black olives (yum!).  Mushrooms are always a hit too, especially when they get marinated by the salad dressing.  Peas, corn, sundried tomatoes, chopped up kale – throw in whatever you  like.   To finish it all, you need some type of cheese to sprinkle all over, I like to add some shredded mozzarella.   How do you like your pasta salad?

You can make your pasta salad with a wide variety of noodles, so use what you like.  I’ve been making our pasta salad with tri color rotini pasta.  The extra color  kick of this pasta makes it special in my opinion.   Bow ties and penne pasta are great too!

Finally, pasta salad is a favorite because you can make it advance.  You want it chilled, so all the pasta and vegetables pick up that salad dressing taste.  Plus when it’s a hot summer day, a little chilled pasta salad will bring your spirits up.    You can make this a few hours in advance, or even the day before.  If I have leftovers, I will eat it for a few days after.   The celery stays crunchy, I love that.  

So go ahead, let’s make it feel like summer and make some pasta salad.  

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Tri Color Pasta Salad
Print
Ingredients
  1. 12 oz bag of tri color rotini pasta
  2. 1/2 cup Italian salad dressing
  3. 3 stalks of celery (chopped up)
  4. 1 pint of cherry or grape tomatoes (halved)
  5. 1/2 cup sliced black olives
  6. 1/2 cup shredded mozzarella
  7. 1 tablespoon dried basil
  8. 1 tablespoon dried oregano
Instructions
  1. Prepare your pasta as directed. Drain.
  2. Put your pasta in a big bowl.
  3. Add your chopped vegetables, salad dressing and dried herbs.
  4. Mix together so everything is coated in salad dressing.
  5. Add in your mozzarella cheese, toss around.
  6. Cover, put in fridge to chill.
  7. Enjoy!
Notes
  1. If your pasta salad looks a little dry when it comes out of the fridge, add a tablespoon of salad dressing and mix.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Pretty vegetables.  I love black olives, but Matthew hates them.  When he eats pasta salad, it’s just a bowl left of black olives.  Then  I steal his bowl and eat them all.

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Tri color pasta – it’s a beauty, isn’t it?

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This serves up a big fresh bowl of pasta salad.  

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This can be a side dish or main dish.  In my opinion, it makes a great dinner!

Frozen Pesto Cubes

If you are growing herbs in  your garden then right now you might have alot and not sure what to do with them. Do you dry them? Do you use them as is? How about we make delicious pesto and freeze them? Yes, let’s do that!  Here we will use our fresh parsley and basil.  Just think about in December when it’s freezing out and you’re in a bad mood because your boot has a hole in it and you stepped in a big slush pile.  You come home, cranky, boil some pasta.  What to put on top.. pesto… from your garden.. oh the summer time  memories.. everything feels better now. 🙂

What can you do with pesto besides put in pasta? Use it as a pizza sauce.  Marinade chicken or steak or shrimp in it.  Use it as a vegetable dip.  Make soup.  So many options!

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Frozen Pesto Cubes
Print
Ingredients
  1. 3 cups fresh parsley
  2. 4 cloves of garlic
  3. 3/4 cup Parmesan cheese
  4. 1/2 cup olive oil
  5. 1/4 cup walnuts
  6. 1/2 cup fresh basil
Instructions
  1. Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours. Take out and then package in freezer bags. Can it get more simpler?
What you’ll need to freeze
  1. Ice Cube Trays
  2. Clear Wrap
  3. Freezer Bags
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Let’s make some pesto and freeze it!

Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours.  Take out and then package in freezer bags.  Can it get more simpler?

From the recipe/ingredients above I made 2.5 batches of it which equaled 6 cups of fresh parsley and 1.5 cups of basil. I also made a quick batch of just basil pesto.

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Gather your supplies.

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I have 2 bags of walnuts just in case.  I totally didn’t need all those but I’m overly prepared (in life).  I have so many bottles of soy sauce in the pantry.. just in case.

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Beautiful fresh parsley and basil, picked minutes before.  MMMM. Smell it!

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Parsley, I love you.

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Basil, I love you.

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Put your herbs and your garlic in your blender/processor.

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Add your cheese.

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Add your nuts. I like to use walnuts,  some people use pine nuts.  Whatever.

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Put your olive oil in.  Look at this.

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Blend, blend, blend.

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Take it out and put it in a plastic bag.  Seal it shut.

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Get your ice cube trays and some scissors.  Cut the bottom corner of your plastic bag, you’re basically going to make it into a cake icing bag.

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Start to fill them up…

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All done? Yay! Cover them up with wrap and put them in the freezer.

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Magic, they are frozen now!

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Now you need to work quick when you take them out of the freezer because they like to melt pretty quickly.  Work them out of the trays.

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Put in bags. Label them if you must.

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Hooray, frozen pesto cubes!

Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches

I made these for a tea date lunch that I had with some dear friends.

Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches
Print
Ingredients
  1. 8 Pieces of Bread – I used Arnold’s Whole Wheat
  2. 8 oz Ricotta
  3. 5 Fresh Fresh Basil Leaves + Extra Basil On Top
  4. 3 Garlic Cloves
  5. Tomatoes
  6. Olive Oil
  7. Salt/Pepper
Instructions
  1. Marinade slices of tomatoes in olive oil, salt/pepper mixture overnight.
  2. Mince garlic and some basil (leave some for the topping) and mix with ricotta. Store overnight.
  3. Cut your bread into hearts with a heart cookie cutter.
  4. Add some ricotta on top.
  5. Add either a fresh basil leaf or a marinated tomato on top.
  6. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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You want to marinade your tomatoes overnight.  Just a little tablespoon of olive oil goes a long way.

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Mince your garlic and basil.  Smells so good!

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Add your ricotta.  Store overnight.  Tastes so good!

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Right before your tea date, get your bread ready.  You will basically be able to do one heart per piece of bread.

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Well aren’t they lovely…

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Now put some ricotta on top of each one.

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Top with a fresh basil leaf..

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Or a marinated tomato.

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Serve fresh or throw in the refrigerator if your friends like to be late (*cough cough*).

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Have a great afternoon! 🙂

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