I’ve been enjoying the late summer harvest, particular the foods out of my dad’s garden. We’ve gotten a lot of rain this year so the cucumbers have been doing well. No bitterness as is the case with the cucumbers during near-drought years. The tomatoes are still tasty, but not as good as last year.
For me, that’s part of the fun of gardening, planting, and eating treats from the farm stand. What is going to be extra good this year? That’s what I ask when I shop or enjoy a home garden harvest.
My favorite way to eat garden veggies is to make a salad. Since cucumbers have been extra good, I’ve been making salads with tomato, cucumber, pepper, and garden herbs such as parsley and scallions. Add some feta cheese and Greek olives and I feel as if I’m visiting Greece all over again.
I also love making pasta sauces out of the fresh tomatoes. A good way is to take cherry tomaties and split them in half and toss them in with whole wheat penne, chopped garlic, and olive oil. A little garden parsley or basil acts as a fresh garnish. It’s quick and easy and rich with flavor because the ingredients are so fresh.
How do you enjoy your garden vegetables?
I just had this for breakfast today. It was filling and low in carbohydrates. I think scrambles are easier than omelets but if you would like to turn this into an omelet prepare the sauteed mushrooms and garlic separately and then follow the procedure for making an omelet. For now, I’ll explain to you the scramble version in more detail.
Ingredients:
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 cup sliced mushrooms
1 teaspoon dried oregano
2 eggs, beaten
salt and pepper to taste
2 tablespoons fresh, chopped parsley
grated Parmesan cheese to finish it off
Set a fry pan to medium and let it heat for about a minute. Add olive oil, mushrooms, and garlic. Sautee until the mushrooms are soft. Add scrambled egg, fresh parsley, salt, and pepper. Prepare as you would scrambled eggs. Everyone likes them differently. I like mine a little firmer than usual. Transfer to a plate and top with Parmesan cheese.
I learned today that a balsamic vinegar reduction is great as a stand-alone salad dressing. I had a version of Insalate Caprese that used this reduction instead of olive oil - I thought it was brilliant.
The end result is a product that is still a little tangy but has more sweetness than regular vinegar. It would pair well with a fresh berry fruit salad (use in season strawberries and other berries). I can also picture it drizzled on a crepe that is filled with goat cheese and even on potato pancakes or oven fries.
To make it, just put the vinegar in a small saucepan and reduce it down by half by simmering it. So, if you put two cups in the sauce pan, reduce it down to one cup.
Here are some more ideas on things you can do with the vinegar reductions:
- Drizzle it on cheesecake instead of using the standard fruit fillings
- Use it in place of syrup on pancakes
- Use it as a dip for bread or crudites
- Toss roasted potatoes or roasted vegetables in the reduction after they come out of the oven
Can you think of more ways to use a balsamic vinegar reduction?
