I don't know if you feel the same, but with the return of the cooler weather I can't help but know that summer will soon draw to a close. This makes it the perfect time for simple recipes that leave more time for enjoying all of the best things that these last few weeks of summer bring. One of the best parts of making simple and delicious recipes is that it gives you more time to share what you've made with the important people in your life. We hope that the selection of seasonal produce that you receive in your share encourages you to enjoy a colorful meal with someone you love. We also hope that this week you would remember Canda as she deals with the loss of her father. One of the hardest parts of losing someone so close is knowing that you won't have those simple, loud, family times that so often center around food again. We hope that this week as you enjoy the tastes of summer you would take a moment to sit down with someone you love and relish that time. Please continue to keep Canda and her family in your prayers. She really appreciates it. Keep an eye on your email, facebook, or this blog for updates regarding this weeks share delivery. We may be canceling this week and extending a week in October to due to the funeral arrangements. Thank you so much for your understanding!
The tomato is the center of simple summer meals! These next few meals are best enjoyed outside in the company of your favorite people!
Mix 3 cooked chicken breast with 3 chopped tomatoes, thinly sliced fresh basil, 1/2 of an onion, 1/4 cup pine nuts, 1/4 c. fresh Parmesan, and 1/2 cup mayo. Salt to taste, and serve cold as chicken salad! You can serve over pasta or on ciabatta bread! I put it on top of cold angel hair pasta and tossed with the basil vinaigrette! YUM!
Roast or saute veggies of your choice. I used zucchini, summer squash, peppers (hot and sweet), onions, fresh garlic, fresh sweet corn, and fresh tomatoes. Season to taste with salt, cumin, lemon juice, and fresh cilantro, or parsley. Mix with cooked rice. I made burritos topped with guacamole and fresh salsa. I also made stuffed peppers topped with fresh salsa! YUM! Simply cut your peppers in half, stuff with filling, cover with foil and bake for 1 hour at 350. Add a couple of tablespoons on water to the bottom of the pan to help the peppers steam. You could add black beans if desired. I didn't add cheese since I eat a vegan diet, but I am sure it would be a delicious addition.