Grandgarden pasta with summer vegetables

After a quick trip to the garden, I had tomato, basil, zucchini and its blossoms to go along with the goat cheese and garlic from the market and the Chipolata left from breakfast. This is the result. The very yummy, fresh result.



4 small zuchinni, quartered and sliced
1-2 ripe tomatoes, chopped
4-5 cloves garlic, crushed
2 tsp olive oil
1 Chipolata sausage, cooked and sliced (opt)
4 zuchinni flowers, rinsed and sliced (opt)
fresh goat cheese (chèvre), crumbled
fresh basil, snipped
salt
2-3 cups cooked pasta, hot



Heat olive oil over medium-high heat. Cook crushed garlic for one minute, then add zucchini and sausage. Cook, stirring frequently, until zucchini begins to soften. Add tomatoes and zuchinni flowers. Stir to mix and cook one minute. Taste and salt as needed. Cover and remove from heat.



Serve over hot pasta and top with goat cheese and basil.

Paprika and peach pizza

This was the result of a craving for BBQ chicken pizza at a time that we had leftover paprika chicken fingers and some amazing peaches. The green onions came from the garden and add a nice fresh touch to the sweetness.

1 batch favorite pizza crust
5-6 paprika chicken fingers
1/3 cup tomato paste
3 Tbsp vinegar
3 Tbsp sugar
1 tsp Worcestershire sauce
dash hot sauce
mozzarella
1-2 peaches, sliced
green onions, chopped

Make pizza dough according to instructions thru to spreading out on pizza stone or baking tray.

Prepare sauce by mixing tomato paste, vinegar, sugar, Worcestershire sauce, hot sauce and water. Spread sauce over dough.

Slice chicken fingers thinly. Place them on top of the sauce. Sprinkle with cheese, then top with peach slices.

Bake in preheated oven at 375° for 20-25 minutes or until browned and bubbly. Sprinkle with green onions before serving.

Mango-peach frozen yogurt

1 large ripe mango, peeled and cut off the pit
3 ripe peaches, peeled and cut off the pit
2-3 Tbsp lemon juice
1/2 tsp lemon zest
1/4 cup sugar
3 drops almond extract (opt)
1 cup plain Greek yogurt

Using a blender, stick blender or food processor, purée the fruit, lemon juice and zest. Add the yogurt and almond extract. Stir until smooth.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

Spicy marinated Moroccan carrots

There are many variations on this Moroccan salad called 'Salatat al-Jazar', including both hot and cold varieties. I chilled this one, but we actually preferred it at room temperature. Definitely a new favorite!

1 lb carrots, peeled and sliced into 1/2 inch rounds
1 clove garlic, pressed
Juice of 1/2 lemon
1-2 Tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 tsp sugar
1/4 tsp cayenne
1/4 tsp cinnamon
pinch of salt
fresh mint leaves (opt)

First, make the dressing.

Place the carrots in a saucepan, cover with water and add pressed garlic clove. Bring to a boil and cook over low heat about 5 minutes, just until the carrots are crisp-tender. Do not to overcook.

Drain the carrots and place in a bowl. Toss with the dressing right away. Let marinate at room temperature a few hours, or refrigerate overnight and bring to room temperature. Snip mint leaves over top, then serve.

Bagel with goat cheese and fig

This was the perfect breakfast the other morning.

Homemade or fresh plain bagel
1 round fresh goat cheese (chèvre)
1/2 tsp apricot jam (or other)
1 ripe fig, thinly sliced

Apricot buttermilk cake

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
6-8 dried apricots, cut into thin slices
1 tsp sugar

Cream butter and sugar until light and fluffy. Beat in eggs.

In a second bowl, mix together flour, baking powder and salt.

Alternate adding dry mixture and buttermilk to the creamed mixture.

Pour into non-stick round baking dish. Place sliced apricots gently on top. Sprinkle with 1 tsp sugar.

Bake in preheated oven at 375° for 20-25 minutes or until a knife inserted in center comes out clean.

Toasted turkacadomato sandwich

It started off as an attempt to recreate my favorite Club sandwich from Newscafé in Dakar, but moved off course over to 'let's use this yummy stuff in the fridge'. From there, it quickly made its way into my heart.

toasted sandwich bread
roasted turkey, pulled from the bone
sliced tomatoes
sliced avocado
sliced hard-boiled eggs
lettuce
mayo
mustard (I used Amora brand mild Dijon with warm spices)

Couscous tabouleh with avocado

1 bunch of fresh parsley leaves, chopped
4 Tbsp of fresh mint, chopped
1 onion, finely chopped
3 ripe tomatoes, diced
1/2 tsp salt
1/2 tsp black pepper
2-3 cups cooked couscous, cooled
1 avocado, chopped
3 Tbsp lemon juice
3 Tbsp olive oil
lettuce leaves (optional)
pita bread (optional)

Optional add-ins: chopped cucumber, chickpeas, chopped bell pepper, lentils, chopped green onions, cinnamon, allspice, crushed garlic



Combine all ingredients, stirring to mix. Serve immediately or, if you prefer, chill first.



Serve tabouleh on a bed of lettuce, accompanied by extra lettuce leaves, lemon wedges and warm pita bread.

Cucumber water

My sister-in-law introduced me to this drink: cucumber slices in water. It's so easy, so refreshing, and a great way to get me to drink more water!

1 glass cool water
2-4 slices of cucumber

Voilà!

Marinated mushrooms with red peppers

1 pound white button mushrooms, rinsed and trimmed, cut into quarters
1/2 red pepper, chopped
3-4 Tbsp Italian dressing
black pepper to taste
snipped fresh basil and/or fresh mint (optional)

Toss well in a large bowl. Let marinate 20 minutes before serving, stirring occasionally.

French toast with apricot compote

Yum!

Compote:
8-10 apricots, pitted and cut into slices
1/6 cup sugar
3 Tbsp oranje juice

Combine all ingredients in a saucepan and simmer 10 minutes.

Toast:
6 slices stale bread
3 eggs
1/4 cup milk
1/2 tsp vanilla
1 pat butter

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in milk and vanilla.

Over medium-low heat, heat a little of the butter in a skillet.

Place a slice of bread in the egg mixture for a few seconds, then carefully turn to coat the other side. Transfer the egg-soaked bread to the skillet., cooking it slowly until bottom is golden brown. Turn and brown the other side. Repeat with remaining slices.

Serve French toast hot with apricot compote poured over it.