Whole Wheat Bruscetta Tortellini

Run on out to the garden and git some! This simple meal is quick to prepare on a Summer's night, and uses herbs and tomatoes from your own garden.

Whole Wheat Bruscetta Tortellini

• 1 package whole wheat prepared cheese tortellini (or any flavor you'd like)
• 2 Tbsp each chopped basil and parsley
• 2 cloves garlic, crushed
• 1 - 1 1/2 cups fresh chopped tomatoes
• 1/3 cup fresh mozzarella bocconcini (tiny ball size)
• 1/3 cup chopped Kalamata olives
  
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• Parmigiano-Reggiano, to taste

1. Cook tortellini according to package directions in a large pot of salted boiling water.
2. Meanwhile, chop all ingredients and put in a bowl.
3. When the pasta is done, mix thoroughly with the tomato mixture.
4. Top with freshly grated Parmigiano-Reggiano cheese and a sprig of fresh basil

Zucchini and Black Bean Burritos

If you're growing zucchini in your garden, you're probably up to your ears in them and are looking forward to a new way to chow down on these suckers.

These delicious burritos re-heat nicely and can be stowed in the freezer for later in the year.

Zucchini and Black Bean Burritos
(makes 4)

• 2 Tbsp olive oil
• 1 cup chopped onion
• 1 cup carrots, sliced
• 4 cloves garlic, chopped
• 1 1/2 cups zucchini, chopped
• 1 chili, chopped fine (use whatever you'd like, I used a mild Poblano)
  
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp pepper
• 1 tsp salt
• 1 can black beans, drained
• 1 cup baby spinach, roughly chopped
• 4 flour burrito-size tortillas
• 2 ounces each pepperjack and cheddar cheeses, grated
• oil for drizzling, or oil spray
  

Directions:

1. Heat oil over medium high heat and add the onions. After about 4-5 minutes, when they soften, add the carrots. Continue cooking until carrots get tender to your liking (5-8 minutes).
2. Add garlic, zucchini and pepper, and cook for another 5 minutes, until zucchini starts to get tender. Stir in spices.
3. Pour in the black beans and add the spinach, and continue to cook for another few minutes. Remove from heat.
   
4. Pre-heat the oven to 325 degrees.
   
5. Heat the tortillas briefly on the skillet or in the microwave to soften.
   
6. Divide the filling in the pan into 4 portions, by slicing thru the center, then slicing the other way, like a pizza.
   
7. Lay the tortilla on a clean surface and add the burrito filling. Add 1/4 of the cheese, then roll up.
   
8. Spray or rub with oil, and bake for 10 minutes. Turn the burritos and continue to cook another 7-10 minutes, until the burrito gets browned to your liking.
9. Top with your favorite toppings and serve. I used guacamole, sour cream and salsa.
   

Watermelon and Heirloom Tomato Salad

I'm still here, folks! Just been super busy again with these Summer Festivals!! Here's a quick and super tasty salad that is really refreshing!

Watermelon and Heirloom Tomato Salad

• 3 large Heirloom tomatoes, chopped (about 4 cups)
  
• 4 cups watermelon, cubed
• 1 tsp lemon zest
• 2 Tbsp chopped fresh mint
  
• 2-3 Tbsp lemon juice (juice of 1 lemon)
  
• 4 Tbsp olive oil
  
• 3 Tbsp chopped fresh basil
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp pepper

Combine ingredients and allow to chill for at least an hour. That's it!

Garnish with basil sprig. This makes a big salad, about 8-10 servings, so cut it in half if ya need to.

We had it with fettuccine with pesto and a cucumber salad.

How ya got here, June 2009 Edition

Recent search queries to this blog:

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What's shakin on the homefront

Maybe ya been wonderin' where I'm at?? Well, I've been super busy preparing for Summer festivals, including my favorite--the Rothbury Festival; which you can read about here.

I'll share a few sneak peeks of some new pieces.

This one is made from hempcel (hemp and tencel blend). I dyed it to a lovely mauvy-deep lavender color using Procion Dyes.

This next one is made from the same blend, but dyed a multi-color purple, rust, even a bit of yellow. Each of these skirts take about 3 yards of fabric, and it's not cheap! But it's really amazing how these feel when you put them on. Half-circle style, with an attached waistband/ties with carriers around for multiple sizing. I also put pockets on the side of each one.

A big event did take place last month. I really don't like to bring ANY kind of negativity to this blog and try to keep everything on a positive note. Cuz who the hell wants to read about ya bitchin???

Well, here it goes. Having been a few weeks, I've managed to recoop a bit. At Delfest last month, we had to leave early. The fest was to run Thursday thru Sunday night, but on Saturday, a rain storm proceeded to rip my entire display down. I've NEVER been in such a terrifying moment in my whole life. What started out as big rain drops turned into hail, lightning, and then TERRIBLE winds. I had two great vending partners with me this time, and we began doing the usual rain maintenance. Pulling the sidewalls down, moving items from the areas prone to leakage, pushing out the rain from the bellies that form at the canopy cover, etc. Then the winds picked up. We each held on to a compromising leg--meaning ones that weren't weighed down by gridwall or weights. After the front tent lifted up from the wind, with all 130 lbs of my partner Rebecca, hanging onto it, we knew there was no way we were going to beat this storm. We ran for cover inside my cargo trailer, and held the doors shut, peeking out from time to time to check out the destruction.

2 hours after the storm started, we began the clean up. Both of my canopy tents were destroyed, the legs and arms snapping like small twigs, and all of our beautiful merchandise was thrown into muddy water. We were walking around in a big huge sponge, littered with what had become our home for the weekend.

The devastation immediately took effect. All the items that we spent so much time on, were thrown down in an instant, with no relief from mother nature.

We are okay. Most of my merchandise is okay, too, although some pieces are ruined, and will need to be discounted or given away. It just made me think how quickly things can change, for apparently no given reason.

We later found out that an actual tornado had been in the area. In the end, my canopy tents lay in the destruction graveyard, which we started in the center of the field. We saw at least 10 tents in the pile as we drove off, defeated.

What doesn't kill us makes us stronger, right??

Leaving on a positive note, here's some mini tarts you can drool over. I got to use my thrifted French mini tart pans and felt so food-network-y.

Spinach, mushroom and caramelized onion

Chocolate chocolate raspberry dessert tarts (still one left!)