Summer weather lasted longer than usual this year, which made me a very happy home vegetable gardener. I didn’t get my plants in the garden until the first weekend in June because the nights were still cool and frost was a risk. That’s why I’ve been especially thankful for warm days continuing into October. Thank you, Mother Nature. I’m still picking tomatoes, eggplant, squash, peppers and herbs; and I’m hoping the first frost stays away a little longer. Fingers crossed!
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This is my fifth year making this pesto. What makes this extra special for is the garlic scapes came straight from my raised bed garden for the second year in a row! I must thank my brother-in-law Mark who has been growing music garlic and generously shared his massive haul over recent years … and then got me hooked on growing garlic on my own! It’s been so fun watching the scapes sprout and grow and finally transforming them into my homemade pesto. I have to admit, the pesto seems to get even better every year. I’m sure I’m biased, but frankly, I don’t care!
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Tourtière, a French Canadian meat pie, is a cozy and delicious savory meal that warms your soul on a cold, wintry evening. While it’s easy enough to make and certainly a company-worthy main course, it also fits perfectly on your holiday table. I stumbled upon this dish by chance at a former, beloved local bistro that served it occasionally. I’m so grateful I tried it for the first time with my mother.
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The time is here to make basil pesto at my house. While later than usual due to weather conditions and a delayed start planting, I can’t get through summer without sharing my traditional basil pesto. Every summer, I make sure to plant plenty of basil to make at least one giant batch (usually two) to gift to family and friends and stow in the freezer.
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A simple pasta sauce (sometimes with shrimp!) is something I like to whip up for dinner especially when I get a surplus of cherry tomatoes in the heat of summer. Adding in raw shrimp at the end, elevates this dish from simple to sophisticated in no time! This recipe also works well with larger tomatoes cut into chunks. If you have homemade pesto on hand, simply swap it out for the garlic and fresh basil, making this main course even simpler to make.
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I’ve been making sheet pan dinners decades before this method became the rage on Pinterest. When we built our house, I insisted we needed two ovens and it was the best decision. Sheet pan dinners are my go-to during the week, especially during the winter, and there’s always something on hand that will make a tasty, quick meal. Plus, I don’t have to babysit the cooking process. I just need to check on the progress and give the sheet pan ingredients a quick stir a few times while it roasts.
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