In Season at Tangerini's CSA, Millis Ma

Ice Cream - You Scream

SURPRISE!!! It's National Ice Cream day!! Not gelato day or frozen yogurt day or frozen custard day - but ICE CREAM DAY!! It's a good thing it is right in the middle of the summer (although that was probably planned) and it's a beautiful day - so be sure to get out and get your lick-fix and support a local creamery or ice cream shop that makes their own frozen treats right in your community!

CHEERS!

Morning After Egg Bake

Summer parties are in full swing and if that means you have a full house the morning after the party and minimal energy to make breakfast, try an egg bake with some of your leftovers. We had a BBQ and so I threw together some of our leftovers in the AM and put it in the oven, once all the guests were showered and ready to start their day the egg bake was done! Everything was extra from the night before except for the eggs!

Cornbread
Mushrooms, sliced
Tomatoes, diced
Red Onions, diced
Dried Basil
Dried Sage
Eggs
Shredded mozzarella
Olive oil

1. Heat oven to 375 degrees, then heat some olive oil in a pan to saute the onions. Once they are soft, add mushrooms and herbs let cook another 3-4 minutes and then add tomatoes. Cook until liquid is evaporated.
2. Meanwhile, grease a baking dish (or spray with PAM). Then crumble leftover cornbread over the bottom of the pan.
3. Crack eggs into a bowl and whisk (think 2 eggs per person).
4. When vegetables are done, spoon over top of cornbread. Then pour eggs over the whole thing. Sprinkle cheese over the top and bake. The top may brown because of the cheese but make sure the center is not liquid. Depending on the depth of the pan that could be 30-60 minutes (our pan was 3.5" deep and took 60 minutes but most baking dishes are only around 2" deep)

Enjoy!!

Zucchini Season

Zucchini season (and all summer squashes for that matter) is upon us! Check out your local farmers' market or grocery store for fresh product! I like to slice them in half, drizzle with olive oil, salt and pepper and grill them best but there are lots of things you can do with them including making a salsa type dip!

2# zucchini, cut into small cubes, and roasted
1/2 cup chopped, fresh strawberries
2 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
1/4 teaspoon chopped, fresh  oregano
1/2 cup crumbled feta cheese
1 tablespoon chopped, fresh chives

1. Heat oven to 400 degrees. Line a baking sheet with tinfoil. Toss cubes zucchini with salt, pepper and olive oil. Spread out on baking sheet and then place in oven about 6-8 minutes, until al dente. (The smaller they are the faster they cook, think that you want your cubes to be the size of midget dice - that way they cook quickly and nicely fit onto a pita chip).
2. Remove zucchini from oven and add all remaining ingredients, stir to combine. Serve warm like this or let sit and chill up to 4 hours in ice box.

Serve with pita chips.

ENJOY!!

Mango-Pomegranate Salsa

Trying to think of something to bring to the 4th of July-rain day party tomorrow? Try this new spin on salsa!

1 cup diced mango
1 cup pomegranate seeds
1 small shallot, minced (about 2 tablespoons)
1 tablespoon cilantro, chopped
1/8 teaspoon dried mint, ground up (can use a mortar and pestle)
3 tablespoons fresh squeezed lime juice
1/2 teaspoon chilies minced (optional)
pinch of salt
1 tablespoon extra virgin olive oil

Mix it all together and let sit at least 30 minutes. Serve at room temperature.

ENJOY!!