My Lime Green Kitchen

Archive for August 1st, 2009

Basil, Mozzarella & Tomato Salad

2 – 3 large tomatoes, peeled and chopped into bite size pieces
8 oz. fresh mozzarella, cut or torn into bite size pieces
black olives, pitted and drained (as many as you like)
red pepper flakes, as many as desired
sea salt
black pepper
1/4 c. fresh basil leaves, torn into large pieces (mainly to break the leaves so they release more flavor)
1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
1/2 c. olive oil
4 T. balsamic vinegar
2 – 3 cloves garlic, chopped

Mix the balsamic, olive oil and garlic. Set aside.

Place the tomatoes, black olives, mozzarella, basil leaves, red pepper flakes, oregano, salt and pepper in a bowl with a tight fitting lid.

Pour the vinaigrette mixture the salad. Stir well. Refrigerate several hours before serving. While it’s sitting in the fridge, stir every now and then. If the bowl doesn’t leak, just turn it upside down and then after a while, turn it right side up again.

This will keep for several days in the fridge but it is better the first or second day.

Spaghetti Sauce

Garden Fresh Spaghetti Sauce

1 lb. Italian sausage
1 onion, chopped
1/2 green pepper, chopped
4 cloves garlic, chopped (I use the already chopped garlic in the big plastic jars from Sam’s)
12 fresh tomatoes or canned tomatoes (I used 3 quart jars of home canned tomatoes)
3 zucchini, sliced (I chopped mine pretty fine so Chad wouldn’t see them in there)
1 lb. mushrooms, sliced (chopped fine to disguise also)
4 carrots, shredded
2 T. sugar
1 tsp. salt
1/4 c. parsley, chopped
1/3 c. fresh basil, chopped
1 c. dry red wine (I used Shiraz because it was handy)

Remove casings from the Italian sausage (if yours has casings). Chop into chunks and brown. Drain any excess grease but leave a couple of teaspoons. Add the onions, green pepper, garlic and saute til the onions are clear.

Add the tomatoes, wine, sugar, salt, parsley, basil. Simmer for about an hour.

Add the shredded carrots, zucchini and mushrooms. At this point, I added meatballs that were already browned. Continue to simmer for another 20 minutes.

Serve over spaghetti noodles with salad and crusty bread.