One of my favorite, straight from the garden, flavors this time of year is basil. That’s why I’m excited about this Tomato Basil Bruschetta recipe from Dei Fratelli.
My basil plants are in overdrive right now. I’ve been trying to keep the flowers pinched off and keep them branching out and tender. I’m losing the battle. My basil is blooming faster than I can pinch off the blooms.
I need to make some basil pesto to freeze soon, but maybe in the meantime I’ll use some of it fresh to make this recipe. If I make it, I might have to pair …read more

If you are lucky enough to have fresh tomatoes around, here’s a Mediterranean dish that features both the red and yellow kind, as well as basil, Kalamata Olives, and garlic. Yum! It’s a specialty of the Glen-Ella Springs Inn, in Clarkesville, Georgia. 

GREEK TOMATO PIE
Crust and Custard Filling:
1 (9 inch) unbaked pie crust
5 red onions, cut in eighths. Leave roots on but carefully trim them
2 tablespoons olive oil
3 egg yolks
5/8 cup heavy whipping cream
6 oz. crumbled goat cheese
Salt to taste
Tomato Relish:
2 yellow tomatoes, finely chopped
2 red tomatoes, finely chopped
6 basil leaves, finely chopped
1 clove garlic, minced
12 Kalamata olives, pitted and sliced …read more

This weekend, my friend, Jackie, was over and we drank a couple of Bloody Marys with spicy tomato juice. They were so good – like salsa with vodka in it. Ever since then, I’ve been thinking about Gazpacho, which has always tasted like salsa soup to me. Yum. 

Here’s a recipe for Gazpacho from the Sherwood Forest B&B, in Saugatuck, Michigan. 
The Sirens Gazpacho 
Ingredients:
6 large tomatoes
2 cups tomato juice
1 medium sized cucumber, chopped and seeded
1 medium sized green pepper, finely chopped
1 medium sized onion, finely chopped
1 medium clove garlic, minced
1 quarter cup extra virgin olive oil
2 tablespoons vinegar
3-4 drops Tabasco sauce
1 teaspoon …read more

My family love pizza and I love making it! Of course, as the kids have gotten older they like helping out too, putting the pepperoni and mozzarella on their pizza or the sliced tomatoes, mushrooms and grilled chicken on mom and dad’s.
I use Wolfgang Puck’s dough recipe and double it, which gives me four really good-sized pizzas. I also like doing it in the food processor with the dough blade though you have to be patient and help it get the flour worked in. I usually only let it rise for an hour and it doubles very well (this …read more