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.

Showing posts with label tomatoes. Show all posts

Friday, August 12, 2016

Tomato, Peach & Melon Salad

This is one of those simple recipes that should only be made in summer when the in-season produce is perfectly ripe. Please use the absolute best quality extra virgin olive oil, balsamic vinegar, and sea salt because you will taste each ingredient separately in this simple salad. You will not believe how delicious the combination of tomatoes, peaches, and melon is when married into this easy dish.

I made this yesterday for dinner and paired with a pecan crusted grilled trout. Over the top good and perfect for a hot summer night, or make for your next potluck dinner.This salad will be a hit at the party. Enjoy!

Tomato, Peach & Melon Salad
(serves 4)

2 large heirloom tomatoes, cut into wedges
1 large ripe summer peach, cut into wedges
1/2 honeydew melon, scooped into balls
extra virgin olive oil
best quality pure, aged balsamic vinegar
1/4 cup fresh basil, torn or chopped
sea salt

Arrange tomatoes, peaches, and melon in a decorative pattern on a large platter. Drizzle 1 tablespoon of the olive oil over the top. Drizzle about 2 teaspoons balsamic vinegar over the oil. Scatter the basil over the salad and sprinkle with sea salt.
Serve immediately.

It is "Tomato" week at Food Network's Summer Soiree roundup. Do you have a favorite tomato recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale
The Mediterranean Dish: 10 Fresh Tomato Recipes with a Mediterranean Twist
The Mom 100: Pasta with Fresh Tomato Sauce
Homemade Delish: Roasted Tomato and Poblano Salsa
The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread
The Heritage Cook: Tomato and Cucumber Summer Salad (Gluten-Free)
Devour: Praise Caprese with 6 Twists on Tomato Salad
Healthy Eats: How to Use Up Your Last Batch of Fresh Tomatoes
Creative Culinary: Fresh Tomato Summer Pie
In Jennie's Kitchen: Classic Caprese Salad
Napa Farmhouse 1885: Tomato, Peach & Melon Salad
Taste with the Eyes: For Tomato Lovers Only
FN Dish: The Best Fresh Tomato Recipes You to Make, Like, Right Now

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

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

Wednesday, August 3, 2016

Roasted Fingerling Potatoes & Tomatoes with Basil

I am a basil addict and have six different varieties growing in my garden. I used purple basil for this recipe, but any type is just perfect.

The fresher the ingredients, the simpler the preparation. That is my motto for summer, and this recipe is a perfect example. We went to the farmers' market on Saturday morning, and I didn't have a clue as to what I was going to make for dinner. I passed a stand with the most adorable, tiny fingerling potatoes and knew that was the starting point. The next stand had beautiful, sweet-gold tomatoes. My garden at home is overflowing with basil. Ding, ding, ding! Dinner was planned.

I love roasted summer potatoes, and the pairing with tomatoes is especially nice. Excellent extra virgin olive oil, good salt, and a handful of fresh basil scream the season is here. A complete dinner for me (with lots of wine); I added roast chicken for my guests. #keepsummergoing

I love basil in any way, shape or form. I used purple basil for this recipe because it is so pretty and, honestly) I was overdue for pinching off the flowers so two accomplishments for the price of one. (sssh, don't tell anyone that I am behind in gardening duties...our secret) For more information about growing and using purple basil, please check out this article.

Roasted Fingerling Potatoes & Tomatoes with Basil

1 lb fingerling potatoes, scrubbed
3/4 lb cherry tomatoes (preferably sweet gold)
1/2 cup fresh basil leaves, torn into small pieces (any kind. I used purple because it is pretty)
extra virgin olive oil
coarse sea salt
black pepper

Preheat oven to 425 minutes. Line a large, rimmed sheet pan with parchment paper.

Add the potatoes to a large bowl and drizzle 2 tbsp olive oil over the top. Using your hands, roll the potatoes around until they are evenly coated with oil. Pour onto the prepared baking pan and spread out over 1/2 of the pan. Sprinkle with salt and pepper. Place in preheated pan and roast for 15-30 minutes, or until they are light brown and beginning to soften. (The time will depend on the size of the potatoes. mine were tiny and took 15 minutes)

Remove from oven and add the tomatoes to the empty side of the pan. Drizzle with olive oil and sprinkle with salt and pepper. Return pan to oven and roast for and additional 15-20 minutes, or until potatoes are golden brown and soft, and tomatoes have started to burst.

Remove from oven and arrange potatoes and tomatoes on a platter. Drizzle with additional olive oil and sprinkle basil over the top. Serve hot or warm.

Additional basil recipes you may enjoy:

It is "Basil" week at Food Network's Summer Soiree roundup. Do you have a favorite basil recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Devour: Pesto, Change-o: 6 Recipes to Use Up Leftover Basil
Feed Me Phoebe: Brazilian-Style Moqueca Fish Packets with Coconut Milk, Tomatoes and Herbs
In Jennie's Kitchen: Peach & Basil Panzanella
The Lemon Bowl: Thai Basil Shrimp
Elephants and the Coconut Trees: Basil Seeds Limeade
Creative Culinary: Ricotta, Lemon and Basil Pasta Salad
TasteBook: Frozen Basil Daiquiri
Healthy Eats: 7 Summer Dishes That Aren't Complete Without Basil
Napa Farmhouse 1885: Roasted Fingerling Potatoes & Tomatoes with Basil
The Mom 100: Shrimp and Corn Salad with Basil Dressing
Swing Eats: Gluten-Free Gnocchi With Tomato Sauce And Basil
Taste with the Eyes: Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree
FN Dish: 7 Ways to Take Fresh Basil Beyond Pesto

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

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

Wednesday, October 28, 2015

Curried Pumpkin & Apple Chowder

Brrr! The weather forecast for Halloween night this year is clear and cold. 26 degrees. Yikes! I feel sorry for all the trick or treaters. They will be so bundled up that no one will be able to see their costumes. In Taos, very few people actually go door-to-door begging for candy. Our homes are on lonely roads, many are dirt or gravel, and there are few actual neighborhoods. So the big event is held in town at the Plaza and adjacent shopping areas. (Check out the John Dunn Shops by clicking here). I posted a story with photos of Halloween in Taos, New Mexico on my sister blog California Girl in Taos. Learn about Halloween in Taos by clicking here.

So, we will be bundled up too as we make our annual trip downtown to grab some drinks and watch the adorable children. Our usual margaritas won't do...something to warm us up is required. Before we leave, I plan on making this delicious, HOT soup and serving with crusty bread. Pumpkin puree mixed with apples and mildly spiced with curry and a bit of jalapeno for heat. Just what we need to fuel us up before the big night. Happy Halloween everyone!

Curried Pumpkin & Apple Chowder
adapted from Bon Appetit Magazine, November 2000
(6 servings)

2 tablespoons extra virgin olive oil
1 medium white onion, chopped
2 green onions, chopped (white & green parts. Reserve some green onion for garnish)
1 medium red bell pepper, chopped
1/2 small jalapeno, seeded and minced (Use the whole jalapeno if you like it spicy)
1 teaspoon curry powder
1 granny smith apple, cored and diced
32 oz organic vegetable broth (or homemade)
1 cup dry white wine
1 15 oz can pure pumpkin (not pumpkin pie filling)
2 medium tomatoes, chopped
1 teaspoon fresh sage, minced
sea salt
black pepper

Warm olive oil in a large stockpot over medium-high heat. Add white and green onions, bell pepper and jalapeno. Saute until vegetables are soft and onions have just begun to caramelize. Add the curry powder and apple and saute for 1 minute. Add the vegetable broth, wine, pumpkin, tomatoes, sage and 1/2 teaspoon each salt and pepper. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes stirring frequently.

Taste and adjust seasonings if needed. Serve topped with reserved green onions.

Next week is Brussels sprouts week. See you then!