fresh tomato sauce

This is nice to make while the pasta cooks.  While bringing the pasta water to a boil, peel a pound of delicious tomatoes from your garden or the Farmers Market.  Crush them with your hands into a bowl.  I find that pound of tomatoes will sauce about 1/2 a pound of pasta.  While the pasta cooks, saute the tomato pulp in a Tbs. of olive oil with a chopped clove of garlic and a pinch of salt.  Once it is reduced to sauce-like consistency I add a few sliced fresh basil leaves, a tsp. of balsamic vinegar, and a pinch of dried red pepper flakes.  Taste for salt.  Drain the cooked pasta and mix in with the sauce to heat for a couple of minutes.  Serve topped with freshly grated Parmesan. 

fresh tomato soup

This is a spicy Asian-flavored fresh tomato soup that can be served either hot or cold.  Garnished with crab meat and pea tendrils (I can usually find pea tendrils at the local Asian market).  I wanted to keep using the wonderful tomatoes from the Farmers Market. 

my kitchen patron saint

San Pascual is is reported to be a shepard from Spain who was a lay brother in the Franciscan order in the late 1500's.  He is the patron of kitchens because legend has it that an angel attended to his kitchen duties while he prayed before the Eucharist.  I have several depictions of him hanging in the kitchen - some include the lovely phrase "panza llena, corazon contento" (after a good meal, the heart is content).

taco treat

Pretty plain, simple and delicious.  We like our tacos with a softly fried corn tortilla, seasoned ground beef, homemade salsa, shredded cheddar, and lettuce. 

balsamic berry salad

Just a touch of balsamic vinegar does wonders for the berries.  I like my fruit at room temperature so I make this up about an hour before serving and just let it set.  Mix a pint EACH of strawberries, blueberries and raspberries.  Gently mix in 1/4 c. sugar and 1 Tbs. balsamic vinegar.

homemade flour tortillas

Using a very old griddle, once in a while I treat us to fresh homemade flour tortillas to go with our New Mexican dinner.  They may look rustic, but the taste just can't be beat.  I have to have the right tools and ingredients - besides the antique griddle (we call it a 'comal'), I use a tiny little ancient rolling pin, and lard for the shortening.

garden tomatoes

The season will be ending soon.  No tomato worms this year!  We harvested just enough from this little plant to enjoy a few tasty salads and BLTs with garden ripe tomatoes.