Puttanesca - yum!!

My husband and I joined a wonderful CSA in Philadelphia this year. Our CSA is unique in the fact that farm is located on the grounds of a High School right down the street from our house in the city. If you are not familiar with the concept, CSA stands for Community Supported Agriculture. Our CSA is run by Weavers Way Co-op and the students of Saul High School which centers learning on the Agricultural Sciences. Every week we get a share of the freshest organic, locally grown vegetables.
This week we received cucumbers, basil, arugula, eggplant, squash & a boat load of TOMATOES!

With all of the tomatoes we received this week I decided to make a home made pasta sauce. As I started sauteing the garlic, I noticed that I had most of the ingredients on hand to make a Puttanesca Sauce. It tasted so savory & delicious, I thought that sharing the recipe would be good due to the abundance of tomatoes out there in peoples gardens right now.

Here is what you will need ::
Tomatoes {!!}
Onions
Olive oil
Garlic
Capers
Basil & oregano
S & P
Red pepper flakes (adds the heat)
Kalamata Olives
& Parmesan cheese
and anchovies (which I did not have on hand, they are optional)

First, I sauteed the garlic and onion in olive oil.
then, I added the tomatoes that were cut in to chunks..
Next add the spices and capers.
Let it all simmer up.
After simmering I add the kalamata olives {I like them to keep their true flavor}.
Spoon onto your favorite pasta ......
Sprinkle with Parmesan cheese and Enjoy.

In keeping with the way I like to creatively cook.....just use as much or as little of each ingredient as you like. Spice it up according to how you and your family will enjoy it. Add or delete any of the ingredients.....Make it your own!

Have you heard of Crispy Kale? It's my new favorite Summertime snack !!

A while back one of my best friends sent me a recipe for Kale Chips
& I have finally made them!
Kale is so yummy and healthy, you can taste the vitamins
and feel them running through your body.

All you have to do is
Wash and spin the Curly Kale.
Tear into small pieces.
Toss with olive oil.
and Sprinkle with sesame seeds and salt.
Bake at 350 for about 10 minutes.
Then munch!

I didn't have time to bake and take a photo the Kale after they became chips.
Keep in mind
they are not so pretty, they just taste amazing!
You can also add your own twist with Miso, garlic, pepper and more.....

Some of my friends from the Blog~o~Sphere Think Tank are also sharing their favorite Summer recipes.......
take a look and start to cook!

Andes Cruz: http://www.andescruz.wordpress.com
Brad Severtson: http://hammeringoutaliving.blogspot.com/
Kathleen Krucoff: http://mysticalmythicalmetalwork.wordpress.com/
Barbara Donovan: http://barbaradonovan.blogspot.com/
Shannon Koochin: http://thebassplayersdaughter.blogspot.com/
stephanie clark: http://thethinkingsofacoldweathergirl.blogspot.com
WATTO: http://www.wattoonline.com/news

Mini Frittata

I woke up this morning with a taste for my savory Mini Mushroom and Spinach Frittata.
I wanted to share this recipe with you because it is so easy & healthy.
Keep in mind that you can use any ingredients you like.....these are some of my favorites.

Ingredients for this Frittata ::
Olive oil
Garlic
Rosemary
Pepper & Salt
Mushrooms
Spinach
Goat Cheese
Calamata Olives
Eggs
Milk

First saute the veggies in olive oil and garlic.
Then beat 6 to 10 eggs with a dash of milk.
Portion out the veggies into your muffin pan.
Ladle in the eggs.
Add one olive.
And a dollop of goat cheese.
Sprinkle rosemary, salt and pepper on top.
Bake for 15 to 20 minutes at 350 {or 375}.

The mini frittata is the perfect breakfast....
and you will have a small army of them for the rest of the week!
Enjoy!
~Laura

Good Morning.... Maple Granola!!

A batch of yummy granola is in the oven as I write. I am so addicted to this granola I thought it would be a good idea to share the recipe with you. It is perfect on plain yogurt with frozen raspberries.....or to enjoy your favorite way.
This recipe makes a big batch, lovely to share with your best friends.
Here we go....

Ingredients:
3 cups of old fashioned rolled oats
1 cup of raw wheat germ
1/2 cup of ground flax seeds
1 cup of walnuts (or more!)
1/2 cup of raw sesame seeds
1/2 cup of raw pumpkin seeds
1 tsp. of salt
1 tsp. of cinnamon
1/3 cup of canola oil
3/4 cup of maple syrup
1 1/2 tsp vanilla extract
1 to 2 cups of your favorite dried fruit.

A special note....I love to get artistic with this recipe, you can follow it loosely and add or subtract things that you like or don't like. My favorite part is the way the wheat germ and flax coat the nuts and makes them sweet and crunchy.

Directions:
~Preheat the oven to 300 or 325.
~In a large bowl combine all of the dry ingredients (except for the fruit).
~Combine the oil and maple syrup in a sauce pan heating it up very slightly and add the vanilla.
Stirring until it is all combined together and quite liquid.
~Combine the syrup mixture to the Oat mixture.
~Spread out in baking pan/ pans.
~Roast for 35 to 40 minutes until the granola is golden. Stirring occasionally for even cooking.
During the last 15 minutes of cooking stir more often to prevent scorching the granola.
~When the granola comes out of the oven it will not be crunchy until it cools. Transfer it into a bowl to cool.
~Now add the dried fruit of your choice (craisins and dried cherries!).
~Enjoy!!

Here are some ideas for additions: raw almonds, craisins, dried cherries, dried coconut, agave, olive oil, ginger, nutmeg, cloves, dried pineapple, sesame seeds.

Before and After photos.