This month's assortment of fresh veggies is really intresting since I getting the last of the season's tomatoes and fall pumpkins all in one week. Here are some of my favorite dishes from this week...
Homemade Pumpkin Bread
I was a little intimidated by my small sweet pumpkin, but prepping them to use in a recipe is so incredibly easy and they make the perfect substitute for canned pureed pumpkin!
To prep, cut the pumpkin in half and scoop out all of the stringy stuff and seeds (you can save the seeds to roast later). Then put the halves face down on a cookie sheet and bake at 350 degrees F for 45 minutes to an hour. Once the pumpkin cools, scoop out the flesh and use as puree. You can freeze what you don't use.
Recipe: Simplyrecipes.com
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| via simplyrecipes.com |
Yummy Tomato Pie
Granted all of the other ingredients in this recipe probably nullify any healthy benefits of the tomatoes, but this is still a favorite at our house! I keep pie shells frozen in the freezer and most of the other ingredients I have on hand at all times so this is a great recipe when I am in a pinch.
This calls for plum tomatoes, but I just use whatever tomatoes I get in my CSA. One of my friends passed along that you can dry out the tomatoes on a paper towel before putting them in the pie shell as a way to keep the bottom from becoming soggy. I haven't tried this yet.
Recipe: Countryliving.com
Panzanella Salad
This last recipe is my take on a panzanella salad, but with fewer ingredients. This is a perfect way to use cherry tomatoes and basil. Again...just a few ingredients so this is simple and easy to throw together.
I roasted the cherry tomatoes based on a Barefoot Contessa Recipe and then tossed with chopped basil, toasted bread cupes and olive oil and kosher salt. All of this is to taste. No specific measurements. Enjoy!
