It's that time of year for creative fall harvest recipes, especially when the garden has exploded with fresh herbs like basil, parsley, and chives. And if one has a green tomato thumb... there may even be a bushel of tomatoes.
This garden fresh bruschetta was inspired by Robin and her bountiful garden.
To make this lovely garden recipe, Little Bee and I simply grabbed a handful of fresh basil and a bowl full of cherry tomatoes from our garden. Little Bee helped wash the basil and tomatoes before I chopped them up. I also minced 4-5 cloves of garlic. Then I sauteed the garlic with a dab of olive oil in a cast iron skillet. After the garlic had browned up a bit, I added the chopped tomatoes and basil. I let the tomatoes and basil soften just enough so that the colors were still bright in the skillet. Then I topped this delicious heap onto my favorite bread for Little Bee and I to enjoy. Yum!
Montessori: Kids in the Garden
Montessori: Kids in the Kitchen
Little Bee had a blast washing the herbs in the flowing water from the sink. What tot doesn't love playing with running water? Plus, it was helping Mama in the kitchen! We are a team! 🙂I can't tell you enough how delicious this cauliflower recipe is! I know... I know... it's cauliflower... how can that be yummy? I tell you the truth, if you don't like cauliflower... you will love it in this dish! 🙂 So here is the recipe modified from the "Ladies' Home Journal," which in turn was reprinted from the book "Barefoot Contessa: How Easy is That?" by Ina Garten 2010. Here is her website: barefoot contessa.
1 head garlic, cloves separated and peeled
1 large head cauliflower, cut into bite sized florets
3 tbsp olive oil
2 tsp salt
1/3 cup finely chopped garden fresh parsley
3 tbsp pine nuts, toasted
1 1/2 tbsp fresh lemon juice
Heat oven to 400*F. Bring a small pot of water to a boil and add the whole garlic cloves. Boil for 15 seconds and drain water. Cut the large cloves in half. On a rimmed baking sheet, toss the cauliflower with garlic, 3 tbsp olive oil. Spread into a single layer and roast, stirring frequently until the garlic is lightly browned. This can take about 15-20 minutes. Transfer the cauliflower to a large bowl with the garlic. Add the remaining ingredients: parsley, pine nuts, and lemon juice. Toss and serve hot or warm. Serves 3-4
This is a delightful side dish for all your festive meals. It has become a family tradition to have this dish every Thanksgiving. My mouth is watering...
For another amazing easy Fall recipe, visit Montessori Toddler in the Kitchen.