Archive for the ‘Recipe’ Category

Best Use of Fresh Picked Vegetables – Greek Salad Sandwich

Fresh Picked Garden Feast

Greek Salad Sandwich

Any type of flat bread
Hummus
Romaine lettuce leaves
Tomato sliced
Red, Yellow or Orange sweet pepper, seeded and sliced.
Cucumber, thinly sliced
Feta cheese
Minced greek oregano leaves
Greek vinaigrette dressing

Spread humus on both halves of bread. Layer a slice of bread with Romaine, sliced tomato, sweet pepper slices, crumble feta cheese, cucumber slices and drizzle with Greek vinaigrette. Top with remaining bread slice.

Enjoy the Greek Salad Sandwich with a bottle of sweetened water.

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Future Pumpkin Pie

Future Pumpkin Pie

Yum.

Harvested the first pumpkin of the season and have visions of pumpkin pie swimming around in my head.

Via Williams Sonoma:

Ingredients:
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust (see
related recipe at left)
Directions:
Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

From Garden to Table

A week ago, I picked from the garden a few peppers:

Peppers and Cucumber

and a few carrots and pimento peppers:

Carrots, Pimento Pepper

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