It’s been awhile since I posted a new recipe, but there’s a great one coming soon, I promise! Besides, I’ve been so busy working on the manuscript for the new slow cooker book.
In the meantime, I wanted to share a few photos of the amazing produce that has been gracing my kitchen of late. The red tomatoes and day-glo yellow zucchini (yes, they’re zucchini, not the (pale) yellow summer squash) were part of the bounty we brought home with us from a trip to Lancaster County, Pa, home of some of the best-tasting vegetables I’ve had in awhile. The cute little yellow pear-shaped tomatoes were a gift from our neighbor’s prolific garden — apparently WE got the tomato caterpillars, and THEY got all the tomatoes! 😉
We’ve been enjoying the various cherry tomatoes in salads and as a sweet snack, but I transformed many of the larger tomatoes into this fabulous baked sauce.
We had it over some long fusilli and I’m sure you could hear our moans of ecstasy for miles.
I adore virtually all vegetables, but artichokes are up near the top. Whenever I find fresh artichokes at a reasonable price, I buy several and we eat them in one sitting. Speaking of artichokes….
Help my recipe for Walnut-Crusted Artichokes make it to the Huffington Post. — Just “Like” it via the Facebook Like button on this page on One Green Planet. The recipe getting the highest # of Likes will be displayed on The Huffington Post! And while you’re at it, make some of these fabulous artichokes hearts (the recipe is on OneGreenPlanet).