August Favorites

I've got other priorities right now, but am still cooking the most delicious foods and want to capture our favorite recipes, so I'm starting a monthly blog post. No photos. No extra text. Just links to the best food that's coming out of our kitchen each month. We'll see if this strikes that happy balance I'm looking for: a place to store my recipes that I want to come back to make again and again without a huge time commitment.

Hummus:
https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

And if I'm really lucky, we'll grill this chicken to pile on top of the hummus:
https://www.bonappetit.com/recipe/grilled-chicken-skewers-with-toum-shish-taouk
Especially important is the garlic sauce. I've loved this garlic sauce since I was pregnant with Hazel and have only now found this amazing recipe to make it at home.

I was super excited to find a new recipe for my overflowing amounts of basil. Moving beyond pest is a great accomplishment!
https://smittenkitchen.com/2016/08/burrata-with-lentils-and-basil-vinaigrette/

And what about all those tomatoes?? We're finally getting a harvest....like 20 pounds at a time, so I've really focused in on both fresh tomato consumption and preserving for winter.

Fresh tomatoes
https://smittenkitchen.com/2013/08/burst-tomato-galette-with-corn-and-zucchini/
This is the perfect galette for August. Tomatoes, leftover corn on the cobb, zucchini, and I even added some gorgeous purple cauliflower and wild mushrooms. Don't be put off by the lack of spices... this galette captures the essence of fresh vegetables perfectly and doesn't need a single spice.

https://www.bonappetit.com/recipe/tomato-galette
As I loaded this into the over, I was struck at how much this looks like a frozen pizza, so I'm going to experiment with making these smaller so they'll fit in my food saver bags and can be frozen.

Preserved Tomatoes

Paste:
https://zerowastechef.com/2018/10/03/tomato-paste-from-scratch/
I made this recipe without the honey and bay leaves. We did a side by side taste test and LOVED this flavor.

Canned tomatoes:
https://zerowastechef.com/2014/10/08/roasted-tomatoes/
I used the guidelines from Better Homes and Gardens cookbook to add 1T of lemon juice per quart before canning in a water bath for 45 minutes.

Tomato sauce/soup:
This one comes from Grandma and I can't find it on the web, so we're going to have to stick with a photo of the magazine..... and grandma's notes:
I use this roughly. I oven roast the tomatoes and garlic at 350. I add a head of garlic. I don’t add the brown sugar. If I have parsley I add it but usually I don’t. I add red pepper but you probably won’t.