Today’s recipe for mouthwatering bruschetta with tomatoes, is a quick and tasty version that works great when you don’t have a lot of time. It also uses up all those juicy tomatoes and zesty basil leaves that are flourishing this time of year!
We love to cook and experience food from all cultures here at The Sprouted Cottage. Dave is a classically trained chef who loves the adventures of Asian cuisine and classic French techniques. He works as a chef at a local bakery in a neighboring town and gets to play with food everyday. I have always enjoyed learning about other cultures because of my love for art and textiles. I love discovering the unique traits of different people. There is one thing that both Dave and I see in every culture; sharing a meal is a common way to enjoy others company.
In true American fashion, our Sprout is a melting pot of ancestry. She has Italian, German, Polish, Norwegian, Irish, English, Scotch and possibly even Mongolian. We love how unique this makes her and have enjoyed watching her grow and seeing different characteristics show up as she matures. It also inspired us to expose her to foods and cultures that make up her ancestry. Continue reading “Mouthwatering Bruschetta with Tomatoes (Bruschetta con Pomodoro)”
Our Cucumber Pinwheels with Sun Dried Tomatoes and Goat Cheese are a quick and easy appetizer to bring to family bbq’s, beach picnics or even to have in the fridge on those hot nights when you can’t stomach a full meal. They pair well with lots of dishes.
This has been one crazy week! When we planned out this Summer Produce Series, we chose this week in July because our produce would be ripe and our schedule was open.
We kicked it off Monday, and then Tuesday hit… Continue reading “Cucumber Pinwheels with Goat Cheese & Sun Dried Tomato Cream”
Day one of our Summer Produce Series is “filled to the brim” with fruits! Or within ¼ inch of the brim, actually. 😀
Last week we went to visit both of our families for a week; half with each family. While we were at the Gerszewski’s place, we picked pounds and pounds of strawberries and we also jammed some cherries from their early summer crop. Dave’s family has their own farm up in the mountains. They have an abundant variety and thanks to his dad and youngest brother, that variety is constantly growing! My in-loves are pros at processing and preserving their crops to enjoy all year. Their cherries were pitted, bagged and frozen. While frozen cherries are a pretty amazing treat all on their own, they also make a tasty jam for toast or cookies.
This is our go to jam recipe for fruits that we pull from our yard or receive from the Gerszewski side up in the sierra foothills. All in all we ended up with almost 2 gallons of jam to enjoy even when the winter weather hits. Continue reading “Simple Strawberry Jam”