RIDICULOUSLY EASY Rustic Tomato Basil Parmesan Bread

A couple weekends ago I met my girlfriends for a weekend trip in Nashville. I'd like to take a moment and say that the only thing more wonderful than homemade bread is sharing it with women who can laugh at themselves. And you. And then make even you laugh at you.

We went to the spa in honor of one of our friend's new baby--instead of a baby shower. And as if that weren't smart enough (wish I could take credit for that genius plan)...two of the significant others of the girls...well, they made us food. Like real food. Not microwave popcorn food, but like BAKED bread, NYT recipe egg strata, oven roasted potatoes and onions, and buckwheat pancakes on the griddle. We need more of these men in our lives, no? I mean, it's been a while since a man made me French press coffee like this...

Well, we took the bread to the spa. Because that's what one does when olive oil is the spa theme. Here's a picture of girlfriend, Harmony, enjoying the fruits of a man's labor before the spa. (And check out her absolutely hilarious blog HERE.)

Now, tell me you wouldn't want to eat, drink, and be merry and then rubbed down with women who are probably going to cause problems in a nursing home with you one day...instead of making small talk with people you may not know over tissue paper and diapers (sorry Jolene).

Anyway, when I got back from Nashville, I started craving homemade bread again. Just like that. Even if the temperature has been in the 80s. Years ago, my good friend, Erinn, would make tomato basil bread in her breadmaker. It was delicious. And now years later, I miss it (and her, since we're discussing friends) and wonder what a rustic tomato-bread loaf would taste like. So, after playing around, the conclusion is that it is delicious and almost as easy if you don't mind waiting overnight (so worth it). I urge you to try my little experiment because I think it's going to turn out beautifully for you. And again, if you know me by now, you know...NO KNEADING!

This bread is the perfect transition between summer and fall. If you have basil growing on your porch like myself, give it a go. Read this slowly: This bread is idiot proof. I mean, it is RIDICULOUSLY EASY. 

All you need that's considered special equipment is a cast iron pot (a dutch oven if you will) like the ones Le Creuset or Staub makes. Even Aldi sells knock offs these days. You can find these pots on Amazon, at Target, TJMaxx, Marshalls, even Walmart. It is THE ultimate 'tool' in making rustic breads. You definitely need one. LOVE LOVE LOVE these pots.

RIDICULOUSLY EASY RUSTIC TOMATO BASIL PARMESAN BREAD

• 3 cups all purpose flour
• 3/4 tsp. yeast
• 1 1/2 tsp. salt
• 3 Tbsp. grated Parmesan cheese
• 1 large handful of fresh basil, rinsed and patted dry
• 5 sun-dried tomatoes, preferably NOT oil-packed
• 1 1/2 cups water
• *A DUTCH OVEN (I used a 3.5 qt size--which is about 3.3 L)

Using a food processor or large knife, process or chop finely the dried tomatoes and basil.

Using a stand mixer OR a medium to large sized bowl and spatula, mix all the ingredients, except the water. Then pour in the water and mix until the dough is shaggy and comes together easily. This should only take a minute or two.

Cover the bowl with plastic wrap and set aside for 12-18 hours. Overnight is really ideal.

When you are ready to bake the bread, place some flour on a clean kitchen towel. Dump your dough onto this floured towel and flip it over once or twice until it is a round shape and evenly covered with flour. Flip the towel to cover the round shape. Next, place a lidded dutch oven pot in the oven and turn the oven on to 450 degrees. When the oven has preheated, continue to let the pot heat or 'bake' on its own for another 10-15 minutes.

When the pot is good and hot, carefully take the pot out. Then, carefully lift up dough with edges of the damp cloth/towel and dump your dough into the hot dutch oven pot. Shake the pot gently side to side to let the dough even out in the pot. Cover with lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread for another 15 minutes until it is baked throughout and golden in color.


Check out the green and red flecks of color...

I made two loaves. So glad I did. And that's how you meet your neighbors in a big city.

Before I forget....some major things to keep in mind with the breads I post on this blog:

1. If you want a crispy crust, store the bread in a paper bag.
2. If you want a chewy crust, store the bread in a plastic bag after it has cooled. 
3. I suggest refrigerating it after a couple of days and warming it up either in the oven (which can restore some crispi-ness, the microwave--which can restore some chewiness, or just toast it). Due to the fact that it doesn't have preservatives, the bread can spoil faster than store-bought breads.

And boys? Thanks again. You done good. Sorry I didn't take your picture as you smiled when you served us food. Your mommas would be proud. 

*You can use a bigger size pot, but the bread will be a bit thinner and spread out more. The 3.5 quart size is probably my favorite for rustic breads. I use the Le Creuset brands (mainly round shape) and if you have these brand of pots and don't know what size they are, check the number on the bottom of the pot. I found this little chart on a message board and it is helpful in understanding what size I'm dealing with--so if your Le Creuset pot has a 16 on the bottom of it, it's a 1.5 quart pot, etc. See below:

For Round Dutch Ovens:

16: 1.3 liters (L) = 1.5 quarts (qt) 
18: 1.8 L = 2 qt
20: 2.4 L = 2.5 qt
22: 3.3 L = 3.5 qt
24: 4.2 L = 4.5 qt
26: 5.3 L = 5.5 qt
28: 6.7 L = 7.25 qt
30: 8.4 L = 9 qt
34: 12.4 L = 13.25 qt

HAPPY BAKING!

Almond and Herb Crusted Roasted Heirloom Tomatoes

Alright, this is another one of those non-recipe-recipes that I urge you try. I know everyone's super busy with the kids going back to school and the cramming of the last bits of errands and family vacations and activities before this season is out. The last thing you may want to do is try something complicated for dinner. This is not a complicated side dish. Bear with me. I mean, really. TRY IT. Throw a piece of fish, steak, tofu, or chicken on the grill. Then boil some potatoes, nuke some frozen green beans or saute some spinach, and MAKE THESE TOMATOES! Because, they turned out INCREDIBLY delicious!

We've had a bumper crop of heirloom tomatoes because my parents have decided to turn their tiny backyard into a tomato sanctuary. They somehow manage to make time for these beauties despite their long work hours. They baby them. They worry about whether they get enough water. They love to share them. It's truly precious. And because of their nurturing, I get to share in this amazing bounty. But there's only so many tomatoes a person can eat before getting creative. So, after spying my pantry ingredients...it was either pistachios or almonds. I went with the almonds because I thought of the beloved Romesco sauce...check out the nutty coating:

So this side dish, is summer boiled down. Garden tomatoes. Herbs. Nuts. It's low-carb....it's vegan...it's delicious. We served these little veggie wonders with some hot crash potatoes (thank you Pioneer Woman--those are a dinner staple in our house), edamame, a Costco veggie souffle, and some ciabatta bread. Our little family loved them. LOVED them.

Try them with a variety of heirloom tomatoes for the best presentation--I had yellow, green, and red tomatoes. The savory crunch really compliments the flavor of the roast tomato. They shrink down a bit when you roast them...in fact, I'm making a double recipe next time because they were that good. And then I'm going to put the leftovers in a sandwich. Maybe with Havarti cheese and some turkey or veggie bacon.

*In my 'recipe,' I used a mixture of both fresh and dried herbs. Remember that if you're using dry herbs, use a little less than fresh herbs--dry herbs tend to be much more potent in flavor. 

My three year old wanted to 'take my picture'---the result is below. Have to encourage creative outlets...

ALMOND and HERB CRUSTED ROASTED HEIRLOOM TOMATOES
Loosely adapted from www.familyfreshcooking.com

Serves 2-4

• 4 heirloom tomatoes, sliced in ~1/4 inch slices (or just slightly bigger)
• 3/4 cup almonds (roughly)
• One handful fresh herbs--your choice, rinsed and patted dry--(I used fresh basil, mint, rosemary, and dill and added a small dash of DRY parsley and oregano)
• Sea salt & freshly ground pepper
• ~1/2 tsp. garlic powder 
• ~1/2 tsp. smoked paprika
• Olive oil spray

Preheat oven to 375 degrees.

Spray a baking sheet with olive oil spray and set aside.

Place the almonds and herbs in the bowl of a food processor. Pulse until combined and the nuts have been made to look similar to bread crumbs. 

Place crumbs in a shallow bowl and add the rest of the seasonings (salt and pepper, garlic powder, and paprika). 

Dip each tomato slice in the nut mixture and pat the mixture on if it starts to come off. Place the tomato slices onto the baking sheet and spray the tomatoes lightly with olive oil. 

Bake for 15 minutes and then gently flip each tomato piece--being careful not to scrape off the herb-nut coating. Continue to bake for another 15 minutes. They should be browned and crispy. 

Serve the tomatoes warm or at room temperature.

Serves about 3-4 as a side dish OR 2 people if they are more of the main entree.

I think these tomatoes would be amazing with a piece of good cheese (layer with some goat cheese for a pretty presentation), some fresh bread, and a lovely Chardonnay. But they'll probably taste best if you eat them on the porch during a cooler August evening. 

Dark Chocolate Lavender Truffles....LOVE at First Bite

WOW. I have been dreaming of lavender recipes lately....and finally, I tried something with my dried lavender (courtesy of the bulk spice department in Whole Foods). Chocolate & lavender are an amazing team. If you like the smell of this herb, then you will like the taste of this treat. If you don't...then maybe you should still try it--but make 1/2 a recipe. Lavender is native to the Mediterranean region. I've heard a lot of people say that they can't imagine lavender in food--that it just reminds the of soap. I suppose it is clean & relaxing. And the word does come from the latin, lavare, which means 'to wash'...It's one of those herbs like cilantro or tarragon--you either love it or hate it. I happen to love it. My aunt and I dream of visiting lavender fields across the globe!

Here's one in Tasmania (photo from Wikipedia):

and one in Provence (photo from Lizzie Shepherd: Photography):

There is something incredibly decadent about combining these two flavors--the peaceful, calming nature of lavender--with the explosive, luxurious, and deep flavor of chocolate. It's like having a vacation in a bite! Truffles are an easy, but heavenly, treat to make.

When making these heady treats--read my recipe all the way to the end first--I wrote a note on whether to include or eliminate the lavender flowers.

I made a double recipe of these awesome truffles (so I'd have something to give out at the tail end of the Christmas holiday) and tried hard to remember the yield....I think 25-35 for a double recipe. But of course, it also depends on how big you make your truffles....now, I can't wait to try other flavor possibilities--these chocolates are otherwise expensive at the store! Somehow, they tasted expensive at home too.....

DARK CHOCOLATE LAVENDER TRUFFLES
Adapted from www.voilawithemily.com

• 8 oz. dark chocolate (53% cocoa or above), chopped--the better the quality, the better the truffle
• 1/2 cup heavy whipping cream
• 2 tsp. dried lavender buds
• 1 tsp. pure vanilla extract
• 1/4 cup unsweetened cocoa powder or 1/4 cup blanched almond crumbs (I needed more like 1/3 cup)

Chop chocolate into small chunks (I actually didn't even bother to chop them!), place in medium size bowl and set aside. Simmer cream in small sauce pan. Once simmering, pour in lavender buds and vanilla, whisk together. 

Now, this is just my suggestion-- let sit a few minutes to let the lavender flavor fully set and then strain the lavender pieces out through a sieve (RESERVING HOT CREAM!) Some people don't like their chocolate to have anything in it--like herb leaves/buds. I prefer my chocolate smooth so I can be undistracted during my afternoon moment of bliss as I tune out the cats that are in heat on my porch, the crashing of some dish off the countertop my toddler has pulled on, or the sound of the garbage truck dragging my recycling across the street. But, that's just me and my untethered moment (bliss).

Add cream/lavender mixture to the chopped chocolate. Let sit for a few minutes before stirring until smooth. (I just stirred immediately until it was all combined.)

After the mixture is smooth, place in fridge for 3 hours or more.

Remove bowl and with a teaspoon or melon baller, roll out balls of the chocolate, placing on a cookie sheet lined with parchment paper. Place the cookie sheets back in the fridge for another 30 minutes. When truffles are firm, roll in your (clean) hands quickly to form small spheres (the temporary heat of your hands helps the cocoa/almonds to adhere to them better). Roll these round spheres in cocoa powder or the chopped almonds, and either serve or return to the fridge for safe keeping. 

Store in refrigerator. They save for at least several weeks!!

Really: BLISS BITES!

Back in Business: Crusty Rosemary-Olive Peasant-Style Pot Bread

Alright, so I realize that I have slacked on posting...life has been chaotic for our family. Between doing a half marathon, my husband's crazy schedule, the holidays, flus & colds, extensive travel, house repairs, managing a toddler, and general busy-ness of everyday life, my little blog has suffered. Everyone is busy, I know! But after I made this bread, yesterday, I was motivated to post again. It was that good. Especially if you're into rustic food. This bread would be amazing with the hearty soups of this season, along stews, and as a sandwich bread. I'd even use it as the foundation of a broiled caprese toast (think pesto, fresh mozzarella, vine-ripe tomatoes).

If you have seen any of my other posts, you will see that I am insanely into this nice woman named Nancy Baggett and her fabulous bread cookbook, Kneadlessly Simple. By the way, the book has gone down in price on Amazon. And how can you not want to make something from someone that emails you back every time you email her with a question?! Anyway, I was so excited about this bread because it reminds me of the fantastic Italian bread served at Maggiano's Corner Bakery (in Chicago area). I usually get the tuna salad on this kind of olive bread and never imagined I could make something like it at home! And so easily!

The bread is very easy to make--you just have to patiently wait and go about living your life--which shouldn't be hard considering the holidays are around the corner...right? However, I will confess that while in a hurry, I misread the directions after the second rise, and let the bread rise on the counter instead of the fridge overnight. Imagine my surprise to see that the bread STILL turned out amazingly well--I'm not saying I recommend doing what I did, just that it was surprising to see that the dough continued to rise, air pockets were visible, the crust was intact, and it tasted wonderful with a piece of hard goat cheese and a crisp apple. YUM! Enjoy!

Make the basic white version if it's your first time making a bread, or add in the kalamata olives and fresh rosemary like I did (I brought in my outdoor plant and somehow it's surviving inside!)--you will be very surprised that you can make a bread with the same quality of that at your local European bakery.

NOTE: The crust softens if you store the bread in plastic wrap or plastic bags.

From the author, Nancy Baggett:

Pot boules — round, peasant-style breads that are simply popped into a sturdy, lidded pot and baked — are about the easiest loaves possible, but among the most gratifying. They puff up well, brown beautifully and always come out crusty, due to the moisture trapped inside the pot during the first few minutes in the oven. (In fact, the pot actually serves as a minioven.) As a bonus, the loaves need no hand shaping because the dough just conforms to the container shape as it expands.

Like the basic black dress, this basic white loaf is always appropriate and in favor. The interplay of light mild crumb, crunchy golden crust and deep, sweet yeast taste and aroma (coaxed out by long, slow rising) is downright amazing. In fact, eating this bread is a far more complex and exciting sensory experience than one might expect from the simple ingredients.

Should you ever want a change of pace from the basic loaf, it's an easy matter to add a few accents for a rather different effect. See the rosemary-black olive variation at the end of the recipe.

CRUSTY WHITE PEASANT-STYLE POT BREAD-with Rosemary-Olive Variation 

Makes 1 large loaf, 12 to 14 slices.

• 4 cups (20 ounces) unbleached all-purpose white flour or white bread flour, plus more as needed (I used 3 cups white flour + 1 cup whole wheat flour + ~1 Tbsp. Vital wheat gluten)
• 1 teaspoon granulated sugar
• 2 teaspoons table salt
• 3/4 teaspoon instant, fast-rising or bread-machine yeast
• 2 cups ice water, plus more if needed
• Corn oil, canola oil or other flavorless vegetable oil or oil spray for coating dough (I used olive oil for the Rosemary-Olive version I made)

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt and yeast. Vigorously stir the water into the bowl, scraping down the sides and mixing until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, stir in more water, a bit at a time, just enough to blend the ingredients. 

Don't over-moisten; the dough should be very stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for three to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once about halfway through the rise.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough in toward the center, all the way around, until mostly deflated; don't stir. Brush or spray the surface with oil. Re-cover the bowl with plastic wrap that has been coated with nonstick spray. Let rise using any of these methods: for a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size; remove the plastic if the dough nears it.

Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees. Heat a 3 1/2- to 4-quart (or larger) heavy metal pot or Dutch oven in the oven until sizzling hot (test with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking: Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 425 degrees. Bake for 15 to 20 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 209 to 212 degrees on an instant-read thermometer). When it seems done, bake 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack and cool thoroughly.

VARIATION: Crusty Rosemary And Olive Pot Bread — Stir 1 cup pitted, coarsely chopped kalamata olives (well drained) and 3 tablespoons finely chopped fresh (not dried) rosemary needles (discard the stems) into the dough along with the water. Proceed exactly as directed in the original recipe.

Serving And Storing: Cut or tear the loaf into portions; it tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degree oven for a few minutes. The bread will keep at room temperature for three days, and may be frozen, airtight, for up to two months.

Snappy Red Sauce

I have a dirty little secret. I know we all have those--whether we want to admit it or not. I'm almost too ashamed to admit it. Pause. But, here goes. I watch a bad show. It helps me realize I'm really not crazy. That there are other people out there who absolutely define crazy. People out there who put their lives front and center so that we, as viewers, can watch with shame and horror and then feel downright normal. Who are these people? They are The Real Housewives of New Jersey.

I know some of you may be take a higher road and don't watch reality tv. Or own a tv. Well, more power to you. Can someone come and take mine away? Because this really is like watching a train wreck. Do I recommend this show? No. Do I have a problem because I continue to watch it? Most likely. I always feel like I need an emotional shower and the need to pray after this show. Yet, I continue to watch it and then say to myself....'See, you're fine!' It's totally ok that you apologize before any new thing you serve to friends and family before they taste it. It's totally ok to have to physically force and rip open your tupperware drawer because everything in there is jammed in unorganized. It's totally ok to refuse to wear hosiery from February to November. It's totally ok to think the Mr. Clean magic eraser is really magical. And it's ok to be Dharma to your Greg.

Anyway, I digress. My point is that on this crazy show, the mother of all that is crazy is a character named Teresa. Who has an obnoxious life. And an obnoxious house. And an obnoxious husband. And seeminly obnoxious children. But, my goodness! It looks like her cooking is to die for! She has written two cookbooks so far (watch out Giada!). The first was 'Skinny Italian' and the second is 'Fabulicious' (because everything in her life is 'fabulous'--and you know, I think her attitude is awesome! I think we should all go around saying our lives are fabulous--whether we wear animal print and have a gold bathroom or not). Anyway, after an internet search of some of her recipes, I'm convinced that she may know what she's talking about. Her recipes make one salivate in anticipation. And they don't look that complicated! So, as a warning, I will be trying a few here and there.

Below is Teresa's 'snappy red sauce'. A basic (slightly spicy) red sauce that is a staple in her Italian family's home and the basis of many of her recipes. I tried it and really like it. And what's strange is that 2 year old ate it up by spoonfuls. It really is a fast and basic red sauce that is delicious on pasta. I'm considering using it on pizza dough. The recipe is a great jumping-off point for other additions. But it's very balanced and uses ingredients you would not have a hard time finding in your home or grocery store.

SNAPPY RED SAUCE*
Adapted from Fabulicious by Teresa Giudice

• 1 Tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1/4 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. red pepper flakes
• 1 28-oz. can crushed tomatoes in thick puree
• 3 Tbsp. chopped fresh Italian parsley

Heat oil in a large saucepan over medium heat. Add onion and salt. (Teresa says that a little salt brings out the onion flavor.) Cook, stirring occasionally, until onion is translucent, about 5 minutes.
Add garlic and red pepper flakes and stir until garlic is fragrant, about 1 minute. Stir in tomatoes with their puree and parsley and bring to a boil.

Reduce heat to medium-low. Cook at a brisk simmer, stirring occasionally, until slightly reduced, about 5 minutes. Serve hot as a pasta sauce.

Makes 3 1/2 cups (enough for 1 pound of pasta)

*For my tastes, I prefer to add a little more salt and stir in about a teaspoon of olive oil at the end. Also, if I'm not serving it with a dish already using these same herbs, I would add some basil or oregano in with the parsley.

Minted Citrus Iced Tea

In preparation for the warm weather that is coming our way, I wanted to leave you all with a refreshing drink recipe. I first made a version of this a few years ago from a Better Homes & Gardens recipe. This week, while craving it, I could not locate that recipe, so I improvised and am happy with the result--preferring this honey version to the BH&G sugar version. If you're not a honey fan, try it with agave nectar. Or, you'll have to try it with a simple sugar syrup and find your own sweetness level (sorry). But try it with honey--haven't you read all the research that is coming out about local honey and the wonderful allergy relief?!

The craving for this minted citrus fruit tea started last weekend when we met my mother in law and our friends at one of my favorite lunch places in Nashville, Bread and Company. They make this amazing fruit tea that I used to stock up on whenever I have been in town for work over the last 8 years. I think my recipe comes really close to the B&C recipe. I LOVE LOVE LOVE it and prefer it to regular iced tea. If you like Arnold Palmers, you will love this. File it away for the hot days that are going to be upon us shortly....

I tried it with Tazo Zen Green Tea, but I like it equally well with orange pekoe black tea. Try making both versions and see which you prefer. It's going to go quick on hot day when you're taking a break from yard work....

MINTED CITRUS ICED TEA

• 8 cups water
• 8 black or green tea bags (orange pekoe is best, but flavored green teas are good too)
• ~18 mint leaves or roughly about a 1/2 cup (washed)
• 1 cup honey (local is preferred)
• 3/4 cup freshly squeezed lemon juice
• 1 1/2-2 cups orange juice (use a good quality brand or use freshly squeezed orange juice)

 Bring water to a boil. Add the tea bags and mint leaves; cover and let steep for 10 to 20 minutes. Remove tea bags and mint from the tea mixture.

Mix the warmed tea with honey in a 4-quart pitcher and stir well. Add the lemon and orange juices and stir.

Chill. Serve over ice. Garnish with mint leaves and/or lemon or orange slices, if desired.


Makes ~4 quarts. Should keep covered in the refrigerator for at least 1 week.

Simple Strawberry-Mint Sorbet

Ice-cream, eat your heart out and make room for something lighter: strawberry mint sorbet!!

Thanks to Brooke at http://www.bakingwithbasil.com/ for the inspiration on making sorbet. It's as if she was reading my mind...I have clipped about 5 sorbet recipes and when I saw her post on mango sorbet, I had to jump on the bandwagon. So, I threw away all my other versions with sugar and decided to try the sorbet with agave nectar--brillliant idea!

This dessert will make use of the strawberries that are almost in season. It's fat free, smooth, icy, and wonderfully delicious! The mint also adds a superb cooling element (VERY essential to us since our air conditioning went out and we are having 80+ degree weather in March--I know, can't really complain...yet...). I'll have to try Brooke's mango-lime version sometime--right after pineapple-mint. And maybe even try it in the ice-cream maker to compare texture.

Either way, try this sorbet--it's so EASY! You won't even feel guilty giving it to your kids...I think.

STRAWBERRY-MINT SORBET

• 4 cups strawberries, rinsed, hulled, and chopped (or 32 oz. frozen strawberries)
• 1/4-1/2 cup freshly squeezed lemon or lime juice (I used 1/3 cup lemon juice)
• 1/2 cup agave nectar
• 1 small handful of fresh mint, rinsed (about 1/4 cup)

If using frozen strawberries, let them thaw for a few minutes. If using fresh strawberries, freeze them for a couple hours.

In a blender, add the agave nectar, citrus juice, strawberries, and mint; puree until smooth. You can add more lemon/lime juice or water if you need to thin it down enough for the food processor to do its job.

Place the strawberry-mint puree in a shallow pan or bowl (I used an 11 X 8 inch glass pan).

Freeze for about 45-60 minutes and try to stir the strawberry mint puree every 15 minutes or until you are ready to serve it.

Makes about 5-6 portions (possibly 4, if you're restrained).

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

Now that we have weather back in the 70s, it's time to plant some herbs! When I saw fresh mint and basil at the grocery store, I was inspired to make this wonderful orzo salad again--a simple lunch or side dish that is great side to grilled meats/burgers. This is the perfect salad to take to potlucks or serve at picnics (since you can safely leave it at room temperature). Even kids like it! I used to take it to the office with me when I worked outside of the home--it's a great meal for the office. The flavors sit and the salad is even better the next day!

A few things I have learned in making this INCREDIBLY DELICIOUS salad:

• Try adding the vinaigrette at the point where the pasta is hot to soak the flavors up better
• I prefer to add the tomatoes right before serving to keep them from getting “mushy” or watering down the salad. This salad can be made ahead and served at room temperature.
• If you want to take the bite out of the raw onion, try adding the onion to the hot pasta right away
• Feel free to substitute cannellini beans if you don't like or can't find garbanzo beans
• Feel free to substitute green onions for red onion
• You can also crumble feta on top of the salad--it's delicious
• The salad adapts well with the addition of sun dried tomatoes, roasted red peppers, and/or black olives
• The original recipe includes honey in the vinaigrette, but I don't think it needs it so I never include it. If you're in a pinch, store bought vinaigrette works fine, but the one below is really good!

ORZO WITH GARBANZO BEANS, RED ONION, BASIL & MINT
Adapted from Food Network's Giada di Laurentis

Makes 6 servings.

4 cups reduced-sodium chicken broth or water
1 ½ cups orzo (tiny pasta that looks like rice)
1 (15 oz.) can garbanzo beans (aka chickpeas), drained and rinsed
¾ cup chopped red onion
½ cup chopped fresh basil
¼ cup chopped fresh mint
¾ cup red wine vinaigrette (recipe follows)
salt & pepper, to taste
1 ½ cups teardrop or grape tomatoes, halved

Salad:
Bring the broth to a boil in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bit, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, herbs, and enough vinaigrette to coat; you may not need all ¾ cup. Season the salad with salt and pepper, and serve.

Viniagrette:
1/2 cup red wine vinegar
3 Tbsp. lemon juice
2 tsp. salt
Freshly ground black pepper
1 cup olive oil

In a small bowl, whisk the vinegar, lemon juice, olive oil, salt, and pepper (OR, add the ingredients in a lidded jar and shake).

Basil Tomato Soup with Battered Okra

This was a truly Southern American meal....

It was SO exciting to finally try this soup! We have a friend staying with us for a couple nights & I finally got a reason to make this recipe I got out of Southern Living months ago. It was a huge hit with the guys & have a feeling this will be a hit with guests and family of all ages if you make it in your home.

I've changed the recipe to make it easier--the original recipe called for whole tomatoes and then using a blender, but why not just use pureed/crushed tomatoes and eliminate that step?? It worked awesome to do less work. And, the half & half really made it.

We had this soup with some sliced honeycrisp apples and clementine tangerines (got to make an effort to counteract the sauteed okra--which by the way, was totally worth it) and pimento cheese toasts (if you can get the Palmetto cheese brand, GET it! It's amazing. Some Costcos sell it. It's not some sweet, fake cheese spread--it's the real thing.). To make pimento cheese toasts, just spread pimiento cheese onto crispy multi-grain European bread and broil until cheese gets hot, melty, and bubbly. It's to die for!

BASIL TOMATO SOUP WITH BREADED OKRA
adapted from Southern Living

Makes 15 cups (or about 8 servings)

2 medium onions, chopped
3-4 Tbsp. olive oil
3 (28 oz.) cans crushed tomatoes (Italian-style only if you can find it)
1 (14 oz.) diced tomatoes
1 (32 oz.) can (or 4 cups) chicken broth or vegetarian 'chicken' broth like McKay's
1 cup loosely packed fresh basil leaves or 1/3 cup dried basil (+ extra 2 Tbsp basil if you can't find Italian-style tomatoes)
3-4 garlic cloves
1 tsp. lemon zest
1 Tbsp. lemon juice
1 tsp. salt (or slightly more as the lemon can make it too tart)
1 tsp. sugar
1 cup half and half
Parmesan cheese (optional)

Sauté onions in hot oil in a large Dutch oven (or soup pot) over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes.

Add the rest of the ingredients (EXCEPT for half & half) and cook 10 minutes or until thoroughly heated. Mix in the half and half. Turn off heat.

Meanwhile, cook okra according to package directions (I sauteed the okra with Pam-style cooking spray). Serve with soup (on top of). Sprinkle with Parmesan cheese (if desired).

Savory Ricotta Basil Corn Pudding

Another fabulous holiday recipe that I can thank Ina Garten for---I've been making it for years now and this savory corn pudding has become a family tradition and makes an appearance at Thanksgiving. Of course, I have adapted it to make it somewhat lower in fat--all Ina's recipes are terrific--the same way restaurants recipes are terrific. Mainly, because all the recipes have a ton of butter and cream--haha! Even with the tweaking, this dish is still very good--I hope you enjoy it.

SAVORY RICOTTA BASIL CORN PUDDING (aka Sagaponack Corn Pudding)

1/4 pound (1 stick) unsalted butter (I use 1/2-3/4 stick LIGHT butter)
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (or frozen or canned--I'm not cutting corn from a cob!!)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs (or 5 large eggs) 
1 cup milk (skim) 
1 cup half-and-half (fat-free) 
1/2 cup yellow cornmeal
1 cup ricotta cheese (part-skim)
3 Tbsp. chopped fresh basil leaves
1 Tbsp. sugar
1 Tbsp. kosher salt
3/4 tsp. freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. (I have SKIPPED this step and it turned out just fine) Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.


Serves 8-10 people.

Dr. Oz's Green Drink--Maybe This IS Craziness....Stay With Me....

Every once in a while after bad behavior (i.e.-frying, excess cheese, lack of gym time)....I turn to this "detox" drink--Cort would probably ask if this was my penance....

I don't really believe in detoxification (sorry those of you that are "so sure"--I believe in moderation and all around day-to-day healthful living with occasional splurges (although I could do better with the healthful living part, but here's step #1....).

I know that everyone is shuddering as they read this and I am dangerously close to losing my credibility....

At first, I was sort of grossed out by the combination of ingredients, but I'm not sure you'd be able to pick out every single one and to me, it doesn't taste that bad....makes me feel a bit energized. Figured I wasn't the only one who veers off the healthy path so thought I'd share this recipe for those of you who are brave.


DR.OZ'S 'GREEN DRINK'

Makes 3-4 servings (feel free to scale it back)

Dr. Oz says he makes a breakfast drink for himself many mornings that he calls his green drink.

2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

Combine all ingredients in a blender. Sometimes, I need to add a little ice or water to process the mixture smoothly.

This recipe makes 28 to 30 ounces—about three to four servings--if you can get someone else to drink it with you (ha! you should see my husband's face....). I really sort of enjoy it....call me weird.

Apparently, during the episode in which this drink was featured on the Oprah show, Oprah took a sip and was pleasantly surprised, "It's a glass of fresh," she said. I can hear you now..."fresh what?!"

A toast to your health!!! On our way to 5 a day! And on our way to more 'normal' recipes from now on....

Fresh Herbs & A Meatless Summer Meal

Another easy, WONDEFUL, summertime meal of vegetarian sides: Black Beans with Feta & Mint, Roasted Potatoes with Olives, and Baked Garden Tomatoes ("easy" if you can have a little patience with chopping--I need my own sous chef!).

My herbs and I have a complicated relationship. They won't grow as well until I snip from them and I can't snip from them until I have a good reason to do so. Well, after spending the afternoon outside with my daughter splashing in the baby pool and enjoying the cooler summer weather, I finally found more reasons to snip....every time the wind blew, I could smell the mint, basil, rosemary, and parsley. There was dinner to make! (My basil needs some help from the aphids though and the rosemary was not used in this entry)

I highly suggest that if you cook with herbs a lot, you purchase one of these scissors made specifically for chopping herbs. It was in my Christmas stocking one year from my mother in law and these scissors have been so useful! Find them at places such as Bed, Bath & Beyond.

When we first moved into our house, the previous owners (whom we loved), mentioned their uses for the herbs left in the garden. While running across a note left by the owner, I emailed them, desperate to attain the recipes they mentioned. I am so glad I did--Laura Curlin, you are a vegetable side genius!!! The black beans and the potatoes are from Laura. Thank you! You have restored my faith in gardening again and conquering these pesky moles that have destroyed my attempts with their tunnels this year. I will prevail!

The baked tomatoes are from Gourmet magazine--something I've been dying to try. Reading the reviews though, people mentioned that they turned out a soupy--but to us, that's just a reason to use crisp, hearty bread to sop up the juices of summer tomatoes! I added basil and green onions, but here is the original recipe if you would like to see it.

This was an amazing meal for us. Hope you try these--you won't be sorry you did.

QUICK BLACK BEANS WITH MINT AND FETA

You can serve these as a side with grilled chicken, etc. or as a middle-eastern dinner when plated together with hummus, naan or pita crisps, falafels and sauteed peppers and onions...Top Falafel with Greek Yogurt

2 (15oz) cans black beans, rinsed and drained
½ c. red onion, very finely chopped
½ c. reduced fat crumbled feta cheese
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
½ c. fresh mint leaves, chopped

salt and pepper to taste

Toss all ingredients place in refrigerator for 30 minutes. Bring to room temp. 10 min. before serving.

Serves 4

ROASTED NEW POTATOES WITH OLIVES

You can serve this cooled instead of traditional potato salad.

2 lbs. small red new potatoes, rinsed dried and halved or med. size red potatoes, cut in 1" cubes
2 Tbsp. olive oil
1 ¼ tsp. dried Herbes de Provence or dried thyme
salt and freshly ground pepper
½ cup pitted and coarsely chopped kalamata olives (I used a blend of Greek blend)
1/2 small red onion, cut into thin slivers
2 Tbsp. chopped fresh flat leaf parsley
1 tbsp. malt vinegar or rice wine vinegar (I used red-wine vinegar)
1 Tbsp. Greek yogurt
1 small garlic clove, minced
3 Tbsp. extra virgin olive oil

Toss potatoes in oil and herbs. Add salt and pepper; place cut side down in s single layer on a cookie sheet. Set pan in a cold oven; heat to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20-25 min.

Whisk vinegar, yogurt, olives, onion, garlic, and parsley. Add salt and pepper and then whisk in a slowly poured stream of olive oil. Pour dressing over warm potatoes toss to coat. Serve room temp. for best results.

Laura's Note: Whenever we have these potatoes leftover, I add them to an omelet for dinner or I spread it in a single layer on a plate and top with salad greens, red or yellow sweet pepper slices, feta, grape tomatoes, chicken, olive oil and a squeeze of fresh lemon juice.

BAKED GARDEN TOMATOES WITH CHEESE

**You can core and seed the tomatoes if you'd like to make this less "soupy". Or serve with a slotted spoon.

2 tablespoons extra-virgin olive oil

3 garlic cloves, chopped

1 medium onion, chopped

1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces

3 tablespoons chopped fresh chives

1 green onion (my addition)

1 cup (packed) freshly grated Parmesan cheese

1 cup (packed) freshly grated Romano cheese

2 Tbsp. chopped fresh basil

Two more ways to go: Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color.

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives (and green onion if using); season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Top with basil (if using).

Bake until cheese melts and begins to turn golden, about 20 minutes. Serve warm with big chunks of crusty European bread.

Makes about 4 servings or so.