#seasonal recipes
Canning Fire Roasted Tomato Salsa Recipe
Tomato season is finally upon us. You have no idea how giddy this makes me. Yesterday I pulled off two Sungold cherries, two Jaune Flamme saladettes and who knows what the other red variety was. I’ve lost track. And my peppers are not far behind. It’s time to start thinking about salsa!
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Canning Fire Roasted Tomato Salsa Recipe
Tomato season is finally upon us. You have no idea how giddy this makes me. Yesterday I pulled off two Sungold cherries, two Jaune Flamme saladettes and who knows what the other red variety was. I’ve lost track. And my peppers are not far behind. It’s time to start thinking about salsa!
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Ginger Broccoli Stir-Fry Recipe
This ginger broccoli stir-fry recipe is the perfect way to incorporate fresh vegetables and herbs from your garden into a healthy, satisfying meal.
By the MOTHER EARTH NEWS Editors
PHOTO: FOTOLIA/ILDI
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It’s the time of year when we get focused in on tomatoes. Drying, boiling, freezing, slicing, and seed saving.
We finally got a chance to taste test the new potato onions in a delicious stir fry.
I learned recently that late spring is the best time to eradicate ragweed instead of mid summer.
Wineberries are extremely yummy but they produce so little fruit we decided to delete our patch.
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Fresh, seasonal ingredients are the secret to this vegetarian pasta dish.
Collezione Spaghetti with Butternut Squash, Oyster Mushrooms, Vidalia Onion And Mustard Micro Green
Ingredients
1 box Collezione Barilla spaghetti
1 cup Vidalia onion, chopped
1 small butternut squash, diced
6 tbsp. extra virgin olive oil
1 lb. oyster mushrooms, sliced
1 garlic clove, gently pressed
1/3 cup mustard micro green [optional]
TT Salt and black pepper
TT Parmigiano cheese
Instructions
1. Preheat the oven to 425 F.
2. Bring one large pot of water to boil.
3. Season butternut squash with two tbsp. of extra-virgin olive oil, salt and pepper and roast in the oven until thoroughly cooked, about 15 minutes.
4. Meanwhile in a skillet sweat Vidalia onion gently with two tbsp. extra-virgin olive oil for about five minutes.
5. At the same time in a separate skillet sauté mushrooms with remaining olive oil and garlic until slightly crispy, season with salt and pepper and set aside.
6. Cook pasta draining two minutes early.
7. Meanwhile combine squash, mushrooms and Vidalia onion, add 2/3 cup of pasta cooking liquid and simmer.
8. Toss mixture with pasta over high heat for two minutes. Serve topped with mustard greens and cheese.
Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni
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