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.
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