This is my biggest garden harvest yet! I've got lots of tomatoes ripening now on the 30 plants I grew this year. Tomatoes are my favorite so I grew a lot of different heirloom varieties to try.
[x_video_embed type="16:9"][/x_video_embed]
Tomato varieties shown in this video:
Aunt Ruby's German Green Paul Robeson Blondkopfchen Mexico Midget Green Grape Black Cherry Jaune Flamme
Melon variety shown:
Petit Gris de Rennes
This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don't have to seed the tomato if you don't want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don't throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.
makes 4-6 servings
Ingredients
2 large cucumbers, diced
3 large tomatoes, seeded and diced
1 medium red onion, sliced into half-moons
Salt to taste
Directions
My favorite knife
Sarah Moran is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Today's recipe celebrates some of the best veggies of summer that won't be around much longer. I figured it's time to give them a nice farewell as we start to move closer to fall. But, first things first, I wanted to give a little update about what 
I've been up to. Over the past few weeks I've been in the process of preparing, moving, and getting settled for my dietetic internship. Yippee! I'm super excited for what the year has in store and know that I'm going to learn so much during that time. I just can't wait to get started! Also, I somehow misplaced my camera in the move, so, until I find it, we're going to be working with cell phone pictures. Not the best, but do-able. Now, back to the recipe.
First, I have a confession: I messed up when I made this. You see, I am a severe onion-crier. I've read that cold onions don't make your eyes tear up as much, so I usually put however many onions I need in the freezer when I start cooking and save them to chop last. Well, this time around, I totally forgot the onions in the freezer, so I had two frozen onions and no onions in the oven. Oops. However, the end product still tasted incredible and I'm sure it tastes even better if the onions are included! This veggie packed, vegan dish uses flavor packed basil and cilantro to season some summer super stars, including eggplant and tomatoes. They all bake together to create a delicious dish that has definitely made itself a place on my list of favorite recipes.
adapted from Local Flavors by Deborah Madison
serves 4-6
Ingredients1.5 pounds of waxy potatoes sliced 1/2-inch thick
2 large red or yellow bell peppers
Olive oil
1 cup packed basil leaves
1 cup packed cilantro leaves
3 large cloves garlic
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 large onions, peeled and cut into eighths
1 pound eggplant cut into 3-inch x 1-inch wedges
2 or 3 large meaty red tomatoes, seeded and diced
1.5 cups cooked chickpeas
Salt and pepper
1. Preheat the broiler. Prepare a steamer basket by bringing water in lower-pot to a boil. Steam potatoes until fork-tender.
2. Halve the peppers lengthwise, press to flatten them, then brush with olive oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half, Set the oven temperature to 350°F.
3. Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with the olive oil, cumin, and 1/2 teaspoon salt.
4. Toss all the vegetables with 1 teaspoon salt, pepper to taste, and herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to a large casserole dish. Rinse out the herb container with 1/2 cup water and pour it over all. Cover tightly with foil and bake for 1.5 hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving. Serve alone or over brown rice, whole wheat couscous, or quinoa.
While I love creating my own recipes, I'm equally enthusiastic about finding great recipes from others. Today I want to share a favorite at my house, tabouleh. This is a dish from the Middle East which highlights an herb often relegated to a garnish, parsley. I love this dish because it is quite versatile. It can be served warm or cold (as suggested in the recipe) and can be upgraded to a main dish with the addition of chicken or chickpeas. Even better, it is my 15-year-old brother's favorite meal. This would also be a great option to take to a cook-out or picnic.
from The Food You Crave by Ellie Krieger
1 cup bulgur wheat
1.5 cups boiling water
2 medium ripe tomatoes, diced (about 2 cups)
1 large cucumber, diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
3 tablespoons olive oil
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Place the bulgur in a large heatproof bowl. Pour the boiling water over it, stir, and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.
In a small bowl, whisk together the oil, lemon juice and zest, cumin, salt, and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or up to a day stored in an airtight container. Serve chilled.
