The Garden Dinner

I've wanted to make an entire meal from the garden for a while.  Everything you see here is out of the garden except for the wild salmon of course.  We enjoyed Mashed Potatoes with fresh rosemary, thyme and caramelized onions;  Tomato, Basil Spaghetti Squash with garlic and a little mozzarella; Fall Greens with cucumbers, carrots and heirloom tomatoes and made an Herb Crusted Salmon.  And for desert a perfectly ripened watermelon!  I was stuffed to the rim!  It was all so good!

Herbed Crusted Salmon

This is a combination of fresh herbs of your choice.  I used rosemary, oregano, tarragon and thyme from my garden all equal parts.  Chopped them up finely and drizzled olive oil over the salmon with the herbs.  A little sea salt and fresh cracked pepper for taste and baked at 350` until done.

Roasted Spaghetti Squash with Fresh Tomatoes and Basil

Cut into one large spaghetti squash, halved.  Scrape out the seeds in the middle and place 4-5 garlic cloves in each half.  Drizzle olive oil over the top and cover with foil.  Place onto pan and bake at 400` for 1-2 hours depending on how large the squash is.  

While the squash is baking chop up 2 cups fresh tomatoes and 1/2 - 1 cup fresh basil, 1 cup shredded mozzarella  and salt and pepper to taste.  

Once it is completely cooked through it should be easy to pull apart with a fork away from the tough skin.  Place the warm squash over the tomatoes and basil mixture and mix thoroughly until cheese is melted.  Serve immediately.

Mashed Potatoes with Herbs and Caramelized Onions

3-4 pounds Yukon gold potatoes, scrubbed clean of any dirt and chopped into 1/2 inch pieces.  

Boil potatoes until soft.  Drain and put back into the pot they cooked in.

Add your choice of either butter, sour cream, cream, milk of any kind, until you have a good consistancy

Add 1 tablespoon or more if you like of fresh rosemary and thyme

Add caramelized onions (cook onions in butter or olive oil with salt and pepper until deep brown, stirring constantly).  Mix well and serve warm.

Healthy Chocolate Chip Pumpkin Bread

This is Emma's favorite treat!  I love anything pumpkin and fall time is the perfect season to get a great deal on pumpkin puree or to even make it yourself!

2 cups spelt or whole wheat flour or a combination of any grain flour

1 teaspoon baking powder

1 teaspoon baking soda

1 (15 ounce) can pumpkin puree

1/2 cup organic raw agave

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

4 tablespoons organic canola oil

2 eggs

1 teaspoon vanilla

1 cup chocolate chips

In a large bowl mix together the flour, baking powder and soda.  Set aside.

In another large bowl mix together with a whisk the pumpkin puree, agave, spices, salt, oil, eggs and vanilla.

Add the flour mixture to the wet ingredients and fold in until just combined.  

Fold in the chocolate chips.

Place the batter into a greased 8 inch loaf pan.  Bake at 350` for 50-60 minutes until a toothpick comes out clean from the center.  Allow to cool on a wire rack for 10 minutes before serving.

Oven Dried Tomatoes

These oven dried tomatoes are so good!  This is a great way to use up all those extra tomatoes you may have on the vine before the first freeze.  I could eat an entire pan if I let myself!

Start with 10 pounds tomatoes, any kind will do.  Halve or quarter the tomatoes so they are about the same size and place in a large bowl. 

Add about 4-5 tablespoons olive oil and balsamic vinegar to coat the tomatoes.  

Add 1 tablespoon Italian seasoning and kosher salt and pepper to taste. 

Mix gently with clean hands.

Allow to marinate for at least 4 hours and up to 8 in the refrigerator.  

Spoon out the tomatoes with a slotted spoon.  There will be a lot of juice in the bowl.  

Place on a greased, rimmed baking sheet.  Be careful not to over crowd or stack the tomatoes.

Place in a 200` degree oven overnight.  

Be sure to turn the tomatoes after the first 8-10 hours a few times to prevent burning.

After all that, I packed about 2 of these jars with tomatoes and some olive oil!  

Worth every bite!