Masterchef australia

Our cucumber plants are producing like crazy this year, and we can't use them enough. We've made lots of different kinds of pickles (dill, curry, spicy, and more) and drank lots of cucumber water. But the best creation came from Rachel Meeker, who substituted cucumber for zucchini in a lemon zucchini bread recipe and topped it with frosting for the most dense, moist cake I've had in recent memory! Today it will be available at our farm stand from noon to dark! Come grab a slice if you're in the area :D

We have LOTS of lettuces, kale, and chard, and we're constantly trying to find new ways to keep our salads interesting. I love the flavors of tomatoes with basil, so anytime I've added tomatoes to the salads, I've also added a garnish of basil. But I've realized that it's such a treat to have basil in salads that I've begun adding it regularly to the salads to keep the flavor of the salad mix interesting without having to add lots of dressing or other ingredients. I like to chiffonade basil leaves to keep the flavors simple and bright. Any other ideas for salad mixes with herbs?

Melba's pasta Noodles of your choice 1/2 onion, chopped 1-2 cloves of garlic, chopped 1 carrot, chopped 1 celery stick, chopped 4-6 tomatoes Handful of fresh basil, chopped Dash of white wine Olive oil salt, pepper parmesan cheese Turn on a huge pot of water. Prepare your tomatoes. On the side with the part you normally cut out, take a knife and make an x across the mark maybe 1-2 inches long in each direction cutting thru the skin only. When it boils, put the tomatoes into the water. let them boil 4 minutes or until you can see the skin starting to fall off. Remove the tomatoes and put them into a bowl with ice/water mixed. I now let them stay a minute or so in here. Add pasta and start your timer in the now empty big boiling pot, add a dash of salt to it (the flavor of the water should be like the ocean in salinity) Simultaneously, I add the olive oil into a medium hot stirfry/wok and then add the carrot, garlic, onion and celery and salt and pepper and let it cook maybe 5 min. I now get the tomatoes from the ice bath and remove the skin without burning my fingers. i cut out the mark thats at the end after i dump it into the stirfry pan with the rest of the veggies. i smash the tomatoes in with the veggies. Then i add the basil to it and maybe an ounce of wine and let it cook a few minutes. sometimes we serve this with parmesan cheese and make it a vegetarian dish. sometimes i buy some good sausage and cut into pieces and stirfry and add on top. this is really very simple but very delicious. My hubby likes more tomatoes in his sauce, so i often add a few extra.