Sharing the Bounty

Dear Sis,

Last night, we delivered Labor Day cookies to our backyard neighbors. They sent us home with four huge garden tomatoes they wouldn’t be able to eat fast enough. Little did they know, we already had two perfectly ripe tomatoes on our kitchen counter. What to do with so many yummy tomatoes! We made Three Cheese Tomato Basil Pie for dinner, bought more pie crust in the morning, and made two more to share.

We knocked on our backyard neighbors door and said, “Hi, your tomatoes are back.” We also gave one to the vegetarian family that lives across from us. 

In the afternoon, we made a stop at the library for some new reading material and the local quilt shop, so we could pick up some Civil War Era reproduction calico for Evelyn’s pinafore. We got home in time to start cooking dinner.

In the middle of August, our vegetarian neighbors gave us three homegrown butternut squashes because they had too many. We steamed one and ate it for dinner right away, but after a few days of leftover squash, William and I were all squashed out. We needed to give squash a taste makeover! We made risotto, because everything is good when made into risotto!!! My handsome kitchen assistant did most of the stirring.

We also tried a new chicken recipe. Both were super yummy and went really well together. 

Butternut Squash Risotto
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Ingredients
  1. 1 lb. butternut squash cubes
  2. 2 T avocado oil
  3. salt & ground pepper
  4. 4 c chicken stock
  5. 3/4 c red onion, minced
  6. 1 T butter or ghee
  7. 1 c Arborio rice
  8. 1/2 c white cooking wine
  9. 1 c Parmesan, grated
  10. 1 t ground sage
Instructions
  1. Preheat oven to 400. Line a jellyroll pan with foil. Peel squash, half and remove seeds, cube into bite size pieces. Toss squash with oil, salt, and pepper and spread over prepared baking sheet. Roast 15 minutes. Stir and roast 5 more minutes.
  2. In a large saucepan, melt butter or ghee. Sauté onion, stir in rice, add wine and cook 2 minutes. Add chicken stock 1/4 c at a time stirring and cooking down between additions.
  3. Remove from heat. Stir in Parmesan, sage, and roasted squash.
Adapted from Adventures in Veggieland by: Melanie Potock
Adapted from Adventures in Veggieland by: Melanie Potock
Tag Sis, You're It! http://www.tagsisyoureit.com/
Lemon Pepper Chicken
Serves 6
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Ingredients
  1. 6 thin cut boneless skinless chicken breasts (about 2 lb.)
  2. 1 T fresh ground lemon pepper seasoning
  3. 1/3 c unbleached flour
  4. 2 T avocado oil
  5. 2 T butter
  6. 2 t lemon juice
  7. 1 t parsley flakes
Instructions
  1. Heat oil in a heavy skillet over medium high heat.
  2. Sprinkle chicken with lemon pepper. Then, dredge in flour.
  3. Panfry chicken 5 minutes per side, until cooked through. Remove to a serving dish and cover with foil.
  4. Remove skillet from heat. Melt butter, add lemon juice, and stir to deglaze pan. Pour over chicken and sprinkle with parsley flakes just before serving.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Tag Sis, You're It! http://www.tagsisyoureit.com/
Since we had a freak storm in the afternoon, during nap time, the evening was nice a cool. Perfect for a walk. We drove to the river trail near our house and walked 2 miles. Well, Mama walked 2 miles. William walked 1.5 miles:)

Our sun hat, which fit wonderfully at the beginning of summer, is hilariously small. Time to look for one on sale for next year:)

Love,

b

 

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