Tag Archives | recipe

Ways to Use Summer Ripe Tomatoes

Tomatoes

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My garden is thriving this year which has me thinking I must have done something extra to it. I didn’t realized the obvious answer until recently when, Lynne {from Dreams On34th Street} commented to me about the fruits and vegetables  ripening earlier than normal and the “amazing summer” we are having.  Normally, the temperature in the Northwest will be in the mild 70s and 80s and any hotter doesn’t occur until August.  If this weather is here to stay through September, I will be harvesting more tomatoes than usual.  I’m Looking forward to that!

Here are some ways I’ve been using tomatoes this season by incorporating them in simple mixed greens and roasting to use in appetizers, with pastas, and quinoa salads.

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Summer Barbecue, S’mores and Father’s Day

Father's Day and barbecue

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A sprinkling of barbecue flavor brings out the taste of summer.

Our little Weber grill is out in the backyard and is being put to use again.  This Father’s Day weekend will be filled with many activities for us as a family. Starting early Saturday morning, Dad and the kids will be running in a 5K race, followed by our little town parade, then four soccer games {Saturday & Sunday}, and a Father’s Day barbecue dinner will end the weekend nicely.

Father’s Day Menu

grilled salmon
grilled marinated flank steak
grilled vegetables
{green peppers, tomatoes, onions, and mushrooms}
crusty rustic bread with dipping sauce
watermelon and Rainier cherries
S’mores

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Mother’s Day ⎜Herb Bouquets ⎜Sweet Pastries

Mother's Day - lavender bouquet

A bouquet of lavender leaves and rosemary flowers.

These precious hands {Hannah} held a sweet and simple herb bouquet for Mother’s Day.  Clay pots that were once filled with dried herbs and lavender have new purposes as containers for fresh herbs.  To see and photograph my children holding and preparing these bouquets were as much of a gift as it is to receive them.

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Potato, Fennel and Leek Soup with Asparagus

Potato, fennel and leek soup with fresh asparagus

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A wonderful blend of flavors using basic ingredients to make this delicious and creamy soup for springtime { Potato, Fennel and Leek Soup with Asparagus}.  The anise flavor from the fennel adds just the right amount of sweetness.  To top it off, I decided to garnish the soup with cooked asparagus for color, texture and because it’s in season.

This recipe is a slight variation of Lynn Morris’ Potato, Fennel and Leek Soup.  To see her other recipe for Potato Salad,  click here.

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