with spring so close all i can think about is my main summer food...tomatoes from the garden. beefsteak, cherry, grape, purple, yellow,orange,in sauces salads soups and eaten like and apple. i cant get enough. i have canned before but most of the time they are gone before thanksgiving, and nothing compares to tomatoes still warm from the sun. you can buy store tomatoes in the winter,but they taste like nothing and cost at least 2.50 lb....so i dont even bother.
but now. NOW! that the weather is lightening (actually somewhat early) i cant shake the thought from my head that soon ill have my garden in. and the sooner those plants land in the ground, the sooner those first little yellow flowers come out and the sooner i can graze in the garden for breakfast lunch and dinner.
here is one of my favorite quick summer dishes. i eat it without the creme'which is why it is an addition,but my family loves it added in. whichever way you please, enjoy!
...and please please please, dont try this recipe with tomatoes from the stove. you truly need garden tomatoes to make this simple sauce shine.
8 soft tomatoes
4 garlic cloves
2 sprigs of each: fresh basil, thyme, oregano
3 sprigs fresh parsley
2 teaspoons each: black pepper, garlic powder, onion powder, thyme, apple cider vinegar
1lb frozen or fresh spinach
1/2 Cup Heavy Cream
2 Tablespoons Olive oil
2 teaspoons salt
2 teaspoons sugar
1 package frozen tortellini
1 fresh baguette made into garlic bread
blend garden sauce and heat on low on the stove. you are not looking to cook the sauce through or reduce, but just to warm it
blend creme' addition and set aside. this mixture with be thick and flavorful and butter-like. you will need to spoon it out of the blender
boil tortellini and brush the sliced baguette with olive oil and spices and broil (watch closely!!!!)
top tortellini with sauce and a dollop of the creme so that diners may toss the sauce and pasta to incorporate. you may also add the creme' the the sauce on the stove and serve only melted in an combined