My favorite quick late night fix….
a frozen pizza, I only get the plain cheese ones…
then let the doctoring up begin, I added sliced roma tomatoes, fresh basil, peperoni, a dash of paramasiam regeno, and topped it off with a little mozzarella….. so quick and delicious!!!
You will need:
Chopped all the pepper, add the vinegar and the pectin in a stock pot on the stove, cook until it is boiling… then add all of the sugar at one time… bring the whole mixture to a soild rolling boil, and let boil for one minute….
remove from heat, and then place in prepared hot jars… this recpie makes 6, 8 oz. jars….
The way to eat this is to pour it over a block of cream cheese… and then heat it all up and serve with crackers… it is also awesome on quesidillas…
You will need
I put the tomatoes in the food processor, added in the peppers sliced the leeks mixed it all in with the pepper, and let it sit over night to season… delish
In the food processor dump the chick peas, add little oil and lemon juice, puree, add in the basil , salt, and pepper… mix until smooth… then spread the hummus mixture on the bread… top it with goat cheese, tomatoes and Swiss chard or spinach…… then grill in the panini maker ( or stove stop if you do not have a panini maker) 
The pictures don’t do justice to how delicious these are…..
Ok theses are Darryl’s creation….from my inspiration…. Take English muffins and lay them out on a cookies sheet…. Next slice up tomatoes and saute them in a pan, this is what Darryl calls his secret sauce… not so sure what he adds, but I think some pepper and garlic… then once the tomatoes are cooked down a bit spread them on the muffins….add toppings… let your imagination run wild … we had some mozzarella, goat cheese, basil, rosemary, onions, peppers, and peperoni…
Boil water, and add the pasta cook it up
On the stove top add cored tomatoes to a saute pan, cook them down with some salt and pepper, add a little oil to caramelize them if desired…
then add tomatoes, to the pasta, top with fresh basil, cherry tomatoes, and slice of mozzarella cheese…
This beautiful little pepper surprise was waiting for me to enjoy on a perfect little plate… little did my stomach know what a delightful surprise was in store for it….
Inside of the pepper was a combination of fresh corn, black beans, kidney beans, lemon garlic orzo pasta,tomatoes, peppers, salsa, and onions, Darryl topped it off with the salsa and melted cheddar cheese and a touch of chopped fresh basil….
it was hard to finish this whole pepper of delciousness all by myself but I managed…
Darryl was on a roll…. this is the meal he prepared on Thursday when I got home from the CSA drop off…
He started with the red potatoes and sliced them very thin, then added some olive oil, salt and pepper, then placed them on tin foil and in the oven in a single layer on a cookie sheet, and they turned into tasty little potato crisps…. then he cooked some roma tomatoes, caramelized purple onions added sesame seeds, peppers, and salsa to make the red sauce. Last he boiled the basil wheat pasta… and put it all together with one of his favorite beers… Dog Fish Head Indian Brown… Yummy
This delicious feast was waiting for me when I got home from work on my First day of school this year….
Darryl took potatoes sliced really thin, added some tomatoes on top, chopped some garlic, added pepper and salt with a dash of chopped basil, tucked it all into time foil to place on the grill right next to some delicious t-bone and porterhouse steaks from Beef Oreo…
The results were delcious with a nice bottle of fine red wine from our friend Doug Dahl…
Thanks to Kathy for sharing the recipe!!!
CREAM OF CELERY SOUP
1 onion, cut into wedges
4 tablespoons butter, melted
2 cups celery, cut in 2-inch chunks
1 cup peeled potatoes, cut in 2-inch chunks
1 small bay leaf
1 cup chicken broth or water
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 cups milk
8-10 parsley leaves
1/2 cup light cream
In a blender or food processor, chop onion. In a medium saucepan, saute onion in butter until golden brown on edges. Add celery, potatoes, bay leaf and broth or water. Reduce heat and simmer vegetables until tender.
Process cooked vegetables in blender or food processor until smooth. (If you have a small blender, process in small batches). Add milk, seasonings and cream. Pulse until parsley is chopped.
Return soup to pan and heat through for 2-3 minutes until steaming hot (do not boil). Season to taste before serving.
This soup can be served as is, or use in casserole or other recipes calling for Cream of Celery Soup.
The soup can be made ahead, cooled and frozen (leave out the cream). Thaw in microwave and add cream before serving or using.
