(Sing the following words to the tune of “Goin’ to the Chapel”)

Goin’ to a party and we’re gonna bring brusche-e-eta, goin’ to a party and we’re gonna bring brusche-e-eta, goin’ to a party for fun!

Catchy, isn’t it? I had that song rolling through my head the entire evening. Why? I have no idea. I started to prepare the bruschetta for a little neighborhood gathering, and those words and that tune popped into my brain and wouldn’t leave! It’s crazy. Going to the Chapel wasn’t playing on The Current on the way home from work. It just spontaneously combusted! As did the recipe, for this little lively easy-as-pie Friday night treat. The tomatoes, garlic and basil were the only things left from last week’s CSA. Thanks Foxtail Farm!

Fresh Tomato Bruschetta – Recipe


Tomato Mixture:

  • 6-8 medium tomatoes
  • 1 large handful fresh basil leaves
  • 2 – 4 cloves garlic (I used 2 VERY large cloves)
  • 2 Tbs. olive oil
  • 1 tsp. salt
  • freshly ground pepper
  • 1 Tbs. raspberry balsamic vinegar

The Bread:

  • Italian peasant or baguette sliced 1/2 inch
  • Oil to brush-coat each side of bread
  • 2 cloves garlic, minced
  • salt


1) Begin by making the toasted bread. Preheat oven to 425 degrees. I needed two large cookie sheets for one large loaf of Italian peasant bread.

2) In a food processor, mince the garlic. Place it in a bowl and cover generously with olive oil.

3) Brush the garlic infused oil onto both sides of the bread. Place the bread on the baking sheets.

4) Sprinkle the bread lightly with a little bit of salt before baking. Bake until the bread starts to brown.

5) Next, make the tomato mixture. Place the leftover garlic and oil mixture into the food processor.

6) Cut the tomatoes into pieces so they don’t need too much processing.

7) Add the rest of the ingredients to the food processor and pulse as few times as possible. You want the tomatoes to still be chunky.

8) Strain the excess liquid off the tomatoes by placing it in a mesh colander over a bowl. (If there is a smiley face where the eight should be, I have no idea why it is there – some strange thing having to do with WordPress?)

9) Serve with good wine, of course!

Thanks, neighbors for the home tours and the great community building!


Rigatoni Rosada with Broccoli


Our CSA is bangin’ out the broccoli this year big time! This week’s box had another huge bag of the green goddess and we still had half of last week’s. Together we easily had two giant heads and then some. We also have a preponderance of tomatoes both CSA and front yard varieties, so I figured with a little leftover goat cheese and some fresh basil I’d whip up a little baked broccoli with rigatoni. The sauce “rosada” is a simple mixture of pureed tomatoes and cheese. This is a great make ahead dish, and could be easily frozen for later consumption.

Rigatoni Rosada with Broccoli Recipe



4 oz. goat cheese
5 large tomatoes
1 tps. Salt
Freshly ground black pepper


2 Tbs. olive oil
1 large onion
4 cloves garlic, minced
1 Tbs. balsamic vinegar
1-2 heads chopped fresh broccoli
dash water

1 package rigatoni pasta
½ cup parmesan cheese
¼ cup panko breadcrumbs
1 red pepper, diced
1 tsp. fresh basil, chopped


Step 1 – put water on to boil. Cook pasta one minute less than recommended on package. Drain pasta.
Step 2 – Sauté diced onion on low heat in olive oil
Step 3 – Blend tomatoes and goat cheese until smooth
Step 4 – Once onions begin to caramelize, add garlic to sauté. When garlic releases its aroma, add balsamic to the pan until it begins to thicken.
Step 5 – Mix broccoli and water in with the onions and garlic. Raise heat and cover. Let steam for three minutes. Remove cover to let most of the water evaporate.
Step 5 – Mix sauce, pasta and broccoli in large bowl. Taste for salt and pepper. Toss in 1 tsp. chopped fresh basil.
Step 6 – Pour mixture into baking pan. Sprinkle diced peppers, parmesan and breadcrumbs over the top.
Step 7 – Bake for 30 minutes at 400 degrees.

Rice Crusted Zucchini Pie


I’m not sure if you ever heard of Ole and Lena. Well, they live here up north in Minnesota loving life and bumbling around. They will make you laugh for sure especially if you put on your best “Up North” Minnesota accent when you read or tell one of their jokes. I always heard lots of Ole and Lena tales from my dad after he moved far north to Duluth.

Here’s one for you – remember the accent!

Vell, don’tcha know, old Ole got sick and vus dyin’ in his bed. And vhile vaitin’ for her old husband to kick duh bucket, Lena started in to cookin’. She vus makin’ lefsa and a nice zucchini hotdish. Well, Old Ole, he loved nuttin’ better than Lena’s hotdish, and ven he smelled it from da deathbed, up he went to da kitchen. Vhen Lena saw dat he vas eatin’ a plate of hotdish and lefsa she took it from him and said, “Ole, vat are ya doin’? Dat hotdish is for duh funeral don’tcha know!”


Rice Crusted Zucchini Pie Recipe


Make two cups brown rice, saute onions and garlic, slice zucchini, devein and steam dinosaur kale and puree sauce.

Crust Ingredients:

2 cups brown rice, uncooked

1 bunch dinosaur kale

1 tsp. canola oil

1 egg

1/4 tsp. salt

Directions: Preheat oven to 450 degrees. After the rice cooks, turn it out into a large bowl. Fold in the oil, salt and egg first. When it is well mixed, gently fold in the kale. Press this into an oiled baking pan. I used a large 9x13ish pan. Bake the crust for 15 minutes to allow it to firm up a little. This photo is the crust before I baked it.



2 Vadalia onions sliced and sauteed

8 cloves garlic, sauteed

3 thinly sliced zucchini

2 thinly sliced yellow squash

parmesan cheese

Directions: While the crust bakes, saute the onions and garlic. Then slice the squashes into thin rounds.

Sauce Ingredients:

8 ounces feta

5 roma tomatoes

1 handful fresh basil

Directions: Puree together with a food processor.

Assembly: Think of this like a pizza. You make the crust, top it with sauce, add other delicacies and finally, cheese. With this monster, after you bake the crust you will first spread the onion and garlic saute, then add the sauce and finally, decorate with the squash rounds and a sprinkle of cheese.