Scenes from a Long Weekend-Part II: Garden Eats

In my last post, Dad, Eileen, Gary and I were in Saranac Lake getting our local food on… I managed to pick up a few goodies….

My new addiction...

My new addiction…

 

I have a weakness for goat cheese....

I have a weakness for goat cheese….

After bringing Farmer Ben a surprise coffee, I took Gary and my Dad for a long walk on a bike path by the lake. It was hot…and sticky.

I then rushed home to clean-up and make some more delicious eats….

Here is what I whipped up….

Avocado-Tomato Bruschetta

Bruschetta... under a mountain of parmesan

Bruschetta… under a mountain of parmesan

What you’ll need:

  • 1 baguette…preferably local
  • 4-5 cloves of garlic
  • 2 tbsp. olive oil, plus more for drizzling on bread
  • 2 large tomatoes (or 3-4 small-medium)
  • 15 fresh basil leaves (approximately)
  • 1 tbsp. or a splash of balsamic vinegar
  • Sea salt and cracked pepper to taste
  • 1 avocado

What to do:

  • Preheat oven to 350
  • Mince garlic.
  • Heat olive oil in a small skillet over medium-high heat, add garlic. Stir…cook garlic until it softens-do NOT let burn. This won’t take long. Pour garlic and oil into a metal mixing bowl and set aside.
  • Chop/dice tomatoes (this will be depend on how big you want your chunks to be–side note: chunks is not an appetizing word.) Add to mixing bowl with garlic and oil. 
  • Also, if you don’t want soupy bruschetta, drain some of the juices before adding to bowl.
  • Chop basil. (tip: stack some leaves on top of each other, roll them length-wise and slice into thin strips) Add to mixing bowl.
  • Add in remaining balsamic, salt and pepper and stir. Set aside
  • Slice baguette on the diagonal into 1/4 -1/2 inch slices. Place on baking sheet and drizzle lightly with olive oil.
  • Place in oven and let brown. Meanwhile, dice up your avocado and add to the bruschetta mixture–do NOT do this until ready to serve.
  • Remove toasted baguette from oven and top with bruschetta mixture.

If you’re feeling extra naughty, grate some parmesan over the top.

Serve immediately and enjoy!

Garden Delight Pasta

wpid-2013-08-31_19-04-03_1.jpg

(Or…trying to use up all the veggies on your counter/in the fridge pasta)

What You’ll Need:

  • 1 lb whole wheat pasta (I used angel hair)
  • 2 tbsp. olive oil
  • 1 large yellow onion (or 1/2 a giant onion like I used…), diced
  • 1 medium zucchini, chopped
  • 1 medium eggplant, chopped
  • 6 large kale leaves, sliced (I just ripped it up)
  • 2 large Swiss Chard Leaves
  • 2 sprigs fresh parsley, chopped (about 1-2 tbsp.)
  • Juice of half a lemon
  • 1 large tomato, chopped (or, if you have leftover bruschetta mix, that will work too!)
  • 3 oz. goat cheese (optional)
  • Salt and pepper to taste

What to do:

  • Heat water for pasta and cook according to package
  •                  While your water is boiling….
  • Heat olive oil in a large sauté pan over medium heat.
  • Add in onion, until it starts to soften.
  • Add in zucchini and eggplant, stirring occasionally, be careful not to let veggies stick/burn. Reduce heat to medium low. (This should take about 10-15 minutes, depending on your veggies/size of pan)
  • Add in Swiss chard and kale, cover and let wilt. Stirring occasionally.
  • Stir in cooked and drained pasta (it should be hot) and mix in remaining ingredients.

Remove from heat and Serve hot. Makes 4-6 servings.

Favorite seasonal meal? How do you use up all of your leftover veggies? Goat cheese in pasta, yes or no?

Stay Tuned for Scenes…Part 3!

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2 Comments on “Scenes from a Long Weekend-Part II: Garden Eats”

  1. […] Scenes from a Long Weekend-Part II: Garden Eats Scenes from a Long Weekend-Part I […]

  2. […] Scenes from a Long Weekend-Part II: Garden Eats → […]


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