Tomatillos, Cherry Tomatoes, and Basil with White Vinegar



1/2 cup halved cherry tomatoes

1/2 cup halved yellow cherry tomato

1 cup quartered tomatillo

1/3 cup basil vinegar

1/3 cup water

1/2 tablespoon kosher salt

6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)

2 slices lemons, cut in tiny triangles

1 clove garlic, smashed


  • Combine the tomatoes and tomatillos in a mixing bowl.
  • Put the basil vinegar, water and salt in a saucepan over high heat.
  • Bring to a boil, then remove from the heat and set aside to cool.
  • Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
  • Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
  • Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
  • Marinate for 2 hours at room temperature before refrigerating. Serve chilled, as condiment or add to salad greens.

Summer Vegetable Hash

The Martha Stewart Magazine



1 boneless, skinless chicken breast cut into 1/2" cubes

1 tbsp EVOO

1 1/2 cups of quartered potatoes (leave the skin of for added potassium, B6 and iron!)

2 cups fresh corn kernels

1 small leek, thinly sliced

1/2 jalapeno chili, stem, ribs and seeds removed, minced (1 tbsp)

1 cup grape tomatoes, halved

1/2 cup chicken stock

1 tsp coarse salt

1/8 tsp black pepper

1 tbsp fresh marjoram (roughly chopped)


  • Heat a large skillet over high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown. Transfer to a bowl.
  • Add 2 tsp of the oil and the potatoes to the skillet. Cook, stirring occasionally, until golden brown (approx. 4 mins.). Transfer to a small bowl.
  • Add remaining tsp oil, the corn, 2 tbsp leek, and the jalapeno to the skillet. Cook, stirring occasionally until the corn turns dark brown in spots, about 2 mins. (Some kernels may pop!)
  • Add tomatoes and cook until the skin just begins to soften (approx. 1 min). Add stock, salt, pepper and reserved chicken; bring to a boil. Fold in the reserved potatoes, and sprinkle with marjoram and remaining 2 tbsp leeks. 
  • Place in a large serving dish and allow everyone to serve themselves!


Chicken and Okra Gumbo 


3 1/2 pounds frying chicken

1 onion, cut in chunks

Celery leaves

1 teaspoon salt

5 cups reserved broth

6 slices bacon, diced

1 pound smoked andouille or smoked sausage, sliced 1/4" thick

1 1/2 cups chopped onion

2 green bell peppers, chopped

2 celery ribs, chopped

3 cloves garlic, minced

3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes

1 can (approx. 15 ounces) tomato puree

1 package (10 ounces) frozen corn kernels, thawed

10 ounces sliced okra

1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


  • Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
  • Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
  • Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
  • Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
  • ENJOY!

Quick Broccoli and Cheddar Quiche

Milk Calendar

Fantastic for lunch or dinner! Pair with salads or soups.


4 eggs

1/4 cup all-purpose flour

1 1 /4 cups milk

1 tbsp Dijon mustard

1/4 tsp each of salt and freshly ground black pepper

1 cup finely crushed thin while wheat crackers (i.e. Wheat Thins, Breton, Stoned Wheat)

2 cups chopped broccoli florets, blanched or steamed lightly

1 cup grated Cheddar cheese, divided

1/2 cup thinly sliced tomatoes


  • Preheat oven to 400F. Lightly butter a 9" deep-dish glass pie plate. 
  • In a large bowl, whisk eggs until blended. Whisk in flour, milk, mustard, salt and pepper.
  • Stir in crackers and 3/4 cup of the Cheddar cheese. and pour into the prepared pie plate. Sprinkle broccoli into the filling, pressing on the florets to submerge. Arrange tomatoes cut side up on top and sprinkle with remaining cheese.
  • Bake for about 30 minutes, or until puffed, golden and knife inserted into centre comes out clean.
  • Let stand for 5 minutes before cutting into wedges.