FIRST KITCHEN BLOGS

If any of you took our advice and planted a few herb pots, you're now realizing that they are ready to harvest in great abundance.  The basil, thyme, parsley, mint- just to name a few.  I even got brave and planted an heirloom tomato seedling in  a pot on the deck and believe it or not it has tomatoes on it!   I can't wait to make a simple salad with those tomatoes and my fresh basil and maybe a typical caprese salad.  Or make this great tomato salsa to top some grilled chicken.

1 ½ cups red and yellow cherry tomatoes, cut in half
2 tablespoons chopped sun dried tomatoes
2 teaspoons capers (optional)
½ teaspoon minced garlic
2 teaspoons fresh thyme leaves
2 tablespoons olive oil (or lemon flavored olive oil)
2 tablespoons wine vinegar
Salt
Pepper

Toss all ingredients in a skillet and heat slightly to bring out the flavors.  Serve over grilled chicken. Yumm!

                                                      

Okay, you didn't plant those herbs-  Well you're in luck.  Your local farmers market or stand is loaded with  seasonal produce right now- and the price is right.  Go out this weekend and explore and enjoy!

For all those fearless garlic lovers…It’s garlic season!  Garlic is an extremely healthy food that is found in abundance during the fall months at your local farmer’s markets and grocery stores.  There are many claims for the  fearless garlic bulb-  an anti-viral, anti-fungal, and anti-bacterial agent. It also is believed  to be an immune system booster with many anti-inflammatory properties…but one thing we do know- it can be a tasty addition to many dishes. 

For a great and simple fall treat try my favorite- roasted garlic.  All you need is a head of garlic (the whole thing), olive oil, tin foil, sharp knife and an oven or toaster oven (not a toaster!)

 

-Preheat oven to 425 degrees

-Peel the excess layers of the garlic bulb but leave the individual skins of the garlic cloves in tact

-With a sharp knife cut the pointed top of the garlic head (about ½ inch) so the individual garlic cloves are revealed

-Enclose the garlic head in a tinfoil and drizzle with a few teaspoons of olive oil and cover completely with the tinfoil

-Stick it in the oven for about 45 minutes or until the top of the garlic is slightly brown and soft throughout

 

This can be eaten many ways- most simply spread on a piece of French bread…once the cloves have cooled you can simply squeeze out the soft garlic cloves and enjoy!  Roasted garlic is much more mild than raw garlic or even sautéed garlic, so don’t be afraid to try this healthy and tasty food!