Heirloom Tomato Summer Salad
Summer Caprese’Salad 1 pound local tomatoes. Add your favorites Heirloom Tomatoes from your garden. We here at Angel Field used our Muchamiel “The Spaniards” Historical Heirloom Tomato from Spain, Crnkovic Yugoslavian, Hawaii Pineapple, White & Black Tomatoes, with ½-pound fresh mozzarella cut into 1in. cubes. Lots of "Baked Garlic" cooked in oil "about 8-12 cloves". Fresh local basil leaves from our Garden about five leafs, roughly torn. Kosher salt & fresh ground white pepper to taste Method: Peel the garlic cloves and place in a small sauce pan; add enough extra virgin olive oil to just cover the cloves. On a very low flame, slowly poach the cloves until soft and deep brown around color of peanut butter. Gently wash the tomatoes under cold running water, drain and pat dry with a kitchen towel. Cut the tomatoes into bite-sized pieces. For small cherry tomato varieties, just cut in halves or quarters, larger ones in chunks. Than place into a medium sized mixing bowl. Add the cubed mozzarella, garlic cloves, oil, and torn basil. Season with kosher salt and freshly ground white pepper to taste, serve immediately. Serves 2-4
Grilled Stuffed Anaheim Peppers Over Black Zucchini Dinner
1. Left-over Cooked Chicken, Turkey Or Beef
2. Angel Field Anaheim Chile Peppers from your garden
3. Angel Field Jalapenos from your Garden
4. Angel Field Black Zucchini From your Garden
5. Angel Field Heirloom Cropped tomatoes from your Garden.
6. Greek Yogurt
7. Guacamole
8. Lettuce
9. Mushrooms
10. Onion
11. Salsa,
This as an awesome meal that everybody in the family and a great way to enjoy the food from your garden.
Summer Time Grilling tastes so Good. Grilled stuffed Anaheim peppers served over spicy grilled zucchini. All you need per person for this recipe is two decent sized Anaheim peppers, one zucchini, toppings of choice (guac, salsa, etc), and some leftover meat and spices for the filling. The filling can be whatever already cooked leftover meat you have laying around – beef, chicken, and ground turkey, whatever. We here at Angel Field use cooked left-over Beef & Chicken. Add some onions; giving the onion a couple minutes in a pan on the stovetop if you don’t want it to be too strong along, with Chopped Chiles, chopped jalapenos, chopped mushrooms, Chopped Heirloom Tomatoes. Season with some tomato paste, a splash of coconut milk, oregano, cumin seed, and chili powder.
Make sure all the ingredients in your filling are already cooked the way you like them before stuffing the Anaheim’s Peppers. "Stuffing the Anaheim Peppers". It made get a little messy but try placing the top of the Anaheim Peppers with two toothpicks per pepper at an angle.
Cut each Black Zucchini into four slices. A little oil and then more seasoning of your choice. Try seasoning with Old Bay Seasoning or Cayenne pepper, cumin, and chili powder on one side, and oregano, salt, garlic powder, and pepper on the other side. Skin can be removed from Anaheim as you enjoy your meal.
2. Angel Field Anaheim Chile Peppers from your garden
3. Angel Field Jalapenos from your Garden
4. Angel Field Black Zucchini From your Garden
5. Angel Field Heirloom Cropped tomatoes from your Garden.
6. Greek Yogurt
7. Guacamole
8. Lettuce
9. Mushrooms
10. Onion
11. Salsa,
This as an awesome meal that everybody in the family and a great way to enjoy the food from your garden.
Summer Time Grilling tastes so Good. Grilled stuffed Anaheim peppers served over spicy grilled zucchini. All you need per person for this recipe is two decent sized Anaheim peppers, one zucchini, toppings of choice (guac, salsa, etc), and some leftover meat and spices for the filling. The filling can be whatever already cooked leftover meat you have laying around – beef, chicken, and ground turkey, whatever. We here at Angel Field use cooked left-over Beef & Chicken. Add some onions; giving the onion a couple minutes in a pan on the stovetop if you don’t want it to be too strong along, with Chopped Chiles, chopped jalapenos, chopped mushrooms, Chopped Heirloom Tomatoes. Season with some tomato paste, a splash of coconut milk, oregano, cumin seed, and chili powder.
Make sure all the ingredients in your filling are already cooked the way you like them before stuffing the Anaheim’s Peppers. "Stuffing the Anaheim Peppers". It made get a little messy but try placing the top of the Anaheim Peppers with two toothpicks per pepper at an angle.
Cut each Black Zucchini into four slices. A little oil and then more seasoning of your choice. Try seasoning with Old Bay Seasoning or Cayenne pepper, cumin, and chili powder on one side, and oregano, salt, garlic powder, and pepper on the other side. Skin can be removed from Anaheim as you enjoy your meal.
