Happy Friday! We’re enjoying some fantastic “fall like” mornings here in Kansas City.
This is just a handful of what was waiting in the garden when we came back from visiting family for a week. It was exactly what I needed to kickstart school lunches for the year. This is my favorite time in the garden when most of the vegetables are at their peak and I’m inspired to send the boys off with nourishing meals. After being away from home off and on for the past month it is SOOO good to be home and slowly settling into a routine again. Since my counters were overflowing with food I made pickles, marinara sauce, and salsa.
For the quick pickles and the salsa I used the recipes from this recent post. I added fresh peppers to the salsa recipe and no kohlrabi this time. I’m anxious to try some new pickling herbs next time and experiment with apple cider vinegar.
For the Marinara sauce I usually don’t use a recipe and I don’t chop the ingredients small because I blend it up at the end. You do not have to to this, but my kids eat it much better when it’s a smoother sauce.
olive oil and butter (3 T. of each, or just olive oil)
garlic cloves (4-5)
onions (1 large) or several small
I add as many tomatoes as I can, all varieties. (around 4 cups of chopped tomatoes)
peppers – 2
If I have other vegetables on hand I like to add them too, such as carrots, zucchini, summer squash.
handful of fresh herbs (rosemary, basil, thyme) Again, it’s not necessary to chop these finely if you are blending it at the end.
If you have some greens on hand mix in a handful (swiss chard, kale, spinach, or a mixture)
a couple drizzles of balsamic vinegar and sometimes a T. of honey.
salt to taste (aprox. 1+ t.)
Heat the butter and olive oil, sauté onions and garlic for a few minutes and then add everything else. I cook this on the stove for a couple of hours or a super simple way is to let it cook away on a low setting in the crockpot for the day. (Thanks to my dear sister-in-law Julie for giving me this genious idea for cooking sauce). After the sauce has cooled blend until smooth in a food processor or blender.
I know this is a very loose recipe but it changes often based on what I have available. Dried herbs can also be used but I have an abundance of fresh right now. If you make extra sauce, freeze for another meal or to add to school lunches.
SOME FAVORITES LATELY
Add some color to your walls with Limited Edition art prints from Minted.
Kiwi Crates are awesome gifts, but take a look at their DIY page for an enormous amount of creative art, craft, and science ideas. Kiwi Crate DIY page.
12 ways to preserve the August Harvest without canning. Aimee from Simple Bites has some great ideas for easily preserving your harvest. Since peaches are in season, I am planning to roast them instead of the strawberries she recommends.
Cilantro inflammation busting smoothie. Kate taught an ayurvedic workshop here in Kansas City this past spring that was amazing and she always has some excellent healthy practices. Take a peek at her blog and recipes. Here is great post of hers on ayurvedic menu planning.
I will be sharing some simple school lunch ideas soon. This week a favorite school lunch was black-eyed peas mixed with homemade salsa and chips for dipping.
Enjoy the weekend!