Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Wednesday, May 28, 2014

Summer Eggplant, Squash & Tomato Casserole

I love this casserole. Fresh, garlicky, sweet...it tastes like summer to me. The eggplant, squash and red bell pepper is first roasted in the oven to sweeten and caramelize. Then everything is layered in a casserole dish with onion, tomatoes, herbs, cheese and pine nuts. Everything just melts together resulting in a delicious taste combination. I could eat this weekly during the season. (actually, I do!)

Of course this is a perfect side dish for grilled chicken, steak or fish. I even serve as a vegetarian main course paired with a green salad. Try serving as an appetizer spread on a crunchy baguette. Chop it up and top a pizza crust...or spread between bread and press into a panini...or use as an omelet filling....or stir into pasta. I can think of many ways to use this wonderful casserole. Welcome summer...I am so happy you are (almost) here!

Summer Eggplant, Squash & Tomato Casserole
(serves 6-8)

Ingredients
1 large eggplant, cut into 1/2 inch slices
extra virgin olive oil
2 zucchini, cut into 1/2 slices
1 yellow crookneck squash, cut into 1/2 slices
1 red bell pepper, cut in half and sliced
1 red onion, cut in half and sliced
2 tbsp garlic paste, homemade or purchased
1 750 grams box (26.46 oz) chopped tomatoes (I like the Pomi brand) or, in season, 3 cups peeled and seeded fresh heirloom tomatoes
1 tsp dried red pepper flakes
2 tbsp fresh Italian parsley, chopped
sea salt
freshly ground black pepper
1 cup shredded cheddar or mozzarella cheese
1/2 cup pine nuts

Preheat oven to 425 degrees. Drizzle 2 tbsp olive oil on parchment paper lined rimmed baking sheet. Dredge both sides of eggplant slices in the oil. Sprinkle with sea salt and pepper. Roast in preheated oven for 25 minutes.

Line a second rimmed baking sheet with parchment paper and drizzle with 2 tbsp oil. Dredge squash and red bell pepper in the oil, sprinkle with salt and pepper and add to oven with the eggplant. Roast for 15 minutes or until vegetables have softened. The eggplant should be soft and caramelized in spots. Remove both trays from oven. Spread the garlic paste over the top of each eggplant slice. Reduce heat to 400 degrees.

Layer the onions in the bottom of a 9 x 13 inch rectangular or oval casserole pan. Top the onions with the eggplant slices. Overlap slices to cover any gaps. Cover slices with half of the chopped tomatoes. Sprinkle red pepper flakes and 1 tbsp parsley over top of tomatoes. Sprinkle half of the cheese over tomatoes.

Layer the squash and red bell pepper over the cheese. Cover the vegetables with the remaining tomatoes. Sprinkle remaining parsley, pinch each salt and pepper and remaining cheese over top of casserole. Scatter pine nuts over top.

Bake in preheated oven for 40 to 45 minutes or until casserole is bubbling, cheese melted and pine nuts toasted. Remove from oven and let sit for 10 minutes. Serve hot, warm or room temperature.

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It is "Summer Casseroles" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite casserole recipe? Share in the comments section and/or link to your blog if you have one.
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, May 13, 2014

Almond Vanilla Chai Smoothie

I decided this was the week to post my favorite seems-decadent-but-is-actually-amazingly-healthy smoothie. Vegan, gluten free, no sugar added, chock full of protein...this smoothie has it all. Best of all it tastes delicious!

I have been having a healthy smoothie every day for breakfast or lunch for the past few weeks. I usually start with almond or coconut milk and a scoop of my favorite organic raw protein powder. Then I mix it up with different ingredients: greens, fruit, nut butters, spices, vegetables, unsweetened dark chocolate, healthy fats, whatever I have on hand. These smoothies are so filling, satisfying and delicious that I don't need to eat anything until the next meal.

Today's version is a take on chai. Almond milk, vanilla protein powder, almond butter and loads of spices blended together until thick and creamy. I often add berries or a handful of greens to amp up the nutrients. Either way fast, easy, delicious and healthy. How good does that sound?

Almond Vanilla Chai Smoothie
(makes one meal size smoothie or 2 side servings)

Ingredients
12 oz unsweetened almond milk
1/4 cup almond butter (no sugar added)
1 tsp cinnamon
1 tsp ginger
1 tsp allspice plus more for sprinkling
1/2 tsp nutmeg (freshly grated if possible)
1 tbsp pure Tahitian vanilla extract
pinch sea salt
1 scoop organic raw vanilla protein powder
2 ice cubes

optional ingredients
1 cup blueberries or raspberries
or
1/2 cup baby spinach
or
1/2 kale

Place all ingredients in blender or food processor. Process until smooth and frothy. Pour into large glass and sprinkle with additional allspice. Serve immediately.

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It is "No-Cook" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite no cook recipe ? Feel free to share in the comments section or link to your blog if you have one. Blogger's recipes will be posted at noon on Thursday.

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, May 6, 2014

Cheese & Grilled Vegetable Quesadillas

Food Network asked us to contribute a recipe using cheese and vegetables on our blogs this week. I immediately thought of quesadillas. What a perfect year round dish! Grilled tortillas, gooey melting cheese and your favorite vegetables...What could be better than that? (If you are me, the answer would be adding salsa and guacamole...and maybe a margarita or two)

This non-recipe recipe is more of a technique. Use the amount of cheese and vegetables you like, (but don't overdo the cheese). I plan on serving 2 quesadillas per person and I like using whole wheat tortillas because I like the taste with the grilled vegetables. White or corn tortillas can also be used. Add a salad and lunch or dinner is served! Enjoy.

Cheese & Grilled Vegetable Quesadillas
(make as many as you like)
Ingredients:
whole wheat tortillas
grated cheese (cheddar, monterey jack, mozzarella, or your favorite type)
fresh, organic or sustainably grown in season vegetables...whatever you like or is in your CSA box. I used red and yellow bell peppers, leeks, anaheim chiles, jalapenos and spring onions)
marinated tomatoes (or fresh, in season)
salsa homemade or purchased
guacamole homemade or purchased
sour cream
lettuce/greens
extra virgin olive oil
seasoned rice vinegar
sea salt
freshly ground black pepper

Wash and cut vegetables into slices or bite sized pieces. Lightly oil your grilling surface. Grill either outside on a BBQ or inside using a grill pan or panini press. Remove from heat and set aside. Oil the grill or grill pan and place the tortillas on the hot grill. Cook for 1-2 minutes or until grill marks show. Add a small handful of cheese (about 1/4 cup) and let the cheese melt. Add a handful of vegetables and fold tortilla in half. Flip over and grill on other side for a minute or two.

Remove from heat and cut in half. Serve immediately with salsa, guacamole, sour cream and greens lightly dressed with olive oil ,rice vinegar sea salt and pepper.

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