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99 degree soup.

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Ok, we get it – it’s hot. The news won’t stop talking about it. And you’re constantly reminded that it is as your steering wheel practically burns your hands as you’re trying to drive and your glasses fog up immediately upon stepping outside and the thought of wearing more than a swimsuit makes you overheat and you feel the need to apply deodorant roughly 3 times per day. So we get it. It’s hot.

So, what are we going to do about it?

My deep love for soups stems from it’s ability to warm me from the inside out. But how about cooling me down from the inside out? Hmmm. That’s where this soup steps in.

The inspiration for this soup stems from Ina Garten, but, I did modify it quite a bit based on taste. And it ROCKED! It was everything that was necessary for a sticky summer night. It chilled my throat on the way down and left me with a completely cooled off feeling. Like jumping in a pool, but for your appetite.

I served it with a dot of sour cream on top, which cut the harshness of the onions and garlic quite well and helped give the soup a smoothed out consistency. Also, to dip in for crunch, tortilla chips. This will be my go to lunch and dinner for as long as this heat wave lasts!

Gazpacho
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Ingredients
  1. 4 ripe summer tomatoes, cut into extra small chunks. L and I picked some up at the farm stand!
  2. 1 hot house cucumber, seeds removed and cut into extra small chunks
  3. 1 red onion, minced
  4. 3 garlic cloves, minced
  5. 2 red bell peppers, seeds removed and cut into extra small chunks
  6. 3 cups tomato juice (I used Campbells)
  7. 1/4 cup white wine vinegar
  8. 1/4 cup olive oil
  9. dash of red pepper flakes
  10. 1/2 tsp salt
  11. 1 tsp freshly ground black pepper
  12. sour cream, for garnish
  13. basil, julienned, for garnish
  14. tortilla chips, for the side
Instructions
  1. Put everything in a big soup pot and set in the fridge to hang out for at least 6 hours - even better overnight.
Adapted from Ina Garten
Adapted from Ina Garten
A Life From Scratch. https://a-life-from-scratch.com/

I’m savoring this 99 degrees. Bring. It. On.
Courtney

Summer sauce that cooks itself.

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Yes, another tomato based recipe because fresh tomatoes are everywhere! So let’s take advantage of them before they go from bursting with juicy sweet flavor back to a rubber like consistency – ick!

This is the PERFECT summer sauce. First of all, it’s fresh, light and healthy – second of all it literally cooks itself! There is some chopping work involved up front but you get to throw that all together in a bowl and forget about it. So get your chop on early in the day and get out and run those errands or relax at the pool. Know that at home the garlic and the salt are doing all the work – literally drawing out the flavors of the tomatoes and basil until you can almost taste the sunshine that grew them.

Where you go with this sauce is up to you – I tossed it with some whole wheat spaghetti and topped with dots of fresh ricotta and shaved parmesan. Another dose of fresh basil on the top for good measure. And it was divine.

Sunshine Pasta Sauce
Serves 3
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Ingredients
  1. 1 pint fresh cherry tomatoes, halved
  2. 1 orange sweet pepper, chopped
  3. 2 cloves of garlic, minced
  4. 9 basil leaves, julienned
  5. 1/2 tsp kosher salt
  6. pinch of red pepper flakes
  7. 1/2 tsp pepper
  8. 1/4 cup olive oil - the best you have!
Instructions
  1. Toss all together in a bowl and let sit out for at least 4 hours.
A Life From Scratch. https://a-life-from-scratch.com/

Dinner’s done!
Courtney

Charleston, SC + Fried Green Tomatoes

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fried green tomatoes

Whew – what a whirlwind of a week and a half! We were blessed to spend a week in Charleston, SC on the beach with M’s family and then head to Union Pier, MI for the long 4th of July weekend with some dear friends. Too much sun, too much wine, and all in all too much FUN. That is what vacations are all about, right? Indulging the ‘too much.’

I have to say as exciting as it is seeing new places I do miss the comfort of my kitchen. There is something to be said for knowing exactly where your favorite well seasoned skillet is or where your trusty grill seasoning lives in the pantry. A good part about being gone though is you get to experience new foods. I have come back with so many more great ideas for summer I’m wondering how I’m going to cram them all in before the leaves begin to change.

So, where to begin? A Charleston classic: Fried Green Tomatoes. You can’t find a menu in the town that doesn’t include them for breakfast, lunch, and dinner – and it makes perfect sense why. They are delicious! SO delicious. Fried of course, but ever so lightly crisp that the flavor of the green summer tomato still bursts through. There is a bit of health in there somewhere – just take a huge bite and you’ll find it.

Enjoy pictures from the trip as well including a surprise engagement (congrats Becky and Tyler!), the happiest kid in the candy store, a rainbow after a storm and more.

Fried Green Tomatoes
Serves 4
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Ingredients
  1. 2 large ripe beefsteak or heirloom tomatoes, cored and sliced 1/2 inch thick
  2. 1 tsp sea salt, plus more to taste
  3. 1 tsp freshly ground pepper
  4. 1/2 cup all purpose flour
  5. 1/2 cup yellow cornmeal
  6. 2 TBS sugar
  7. 1 large egg
  8. 1/2 cup well shaken buttermilk
  9. canola oil for frying (about 1/2 cup or so)
Instructions
  1. Season the sliced tomatoes with salt & pepper.
  2. Mix together the flour, cornmeal, sugar, 1 tsp salt, 1/2 tsp pepper in a small bowl.
  3. Whisk together the egg and buttermilk in a separate small bowl.
  4. Pour enough oil in a large skillet to fill 1/4 inch deep and heat over medium high heat until the oil sizzles when you drop a small amount of flour in the skillet.
  5. Dip a tomato slice in the egg/buttermilk mixture and turn to coat both sides. Then dredge it in the flour mixture to coat and place in the hot oil. Repeat with enough tomatoes to fill the skillet but not crowd it. Fry the tomatoes until golden - about 2 minutes per side. Don't mess with them too much otherwise the breading will fall off. Transfer tomatoes to a plate lined with a paper towel to drain.
  6. I served mine on top of freshly sliced heirloom tomatoes along with goat cheese and basil. Good olive oil and balsamic vinegar were drizzled over the entire dish.
A Life From Scratch. https://a-life-from-scratch.com/

 

This is officially summer comfort food. Wow.
Courtney

We’re off! Southwest pilots totally rock!


View from our deck


Moments before Tyler proposed to Becky L randomly asked him ‘why do you like Becky so much?’ L then responded to his own question – because Tyler wants to marry her. Eerie.


Mango Smoothie + pop rocks. Life doesn’t get much better.


These cheery pink flowers were every where we turned:


Wait for it…..


Canon Ball!!! (He is in fact mid air – not sitting on the side of the pool)


Enjoying the smooth boat ride (before it rained) given by Captain Grandad!


Whether you’re 4 or 60, rainbows are just plain cool.


Dinner out to celebrate Dave and Ginger – will never forget that night!


Thank you both for an amazing family trip!

Asparagus lovers come here.

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Look at the above picture. I was presented with this dirty, uneven, ‘just dug up from the farm’ asparagus Wednesday morning from our dear nanny, MB. And I could not have been more thrilled about it. From that point forward a good chunk of time was spent day dreaming about what to do with this gloriously fresh vegetable. Since M was out of town, I knew it could be the main ‘feature’ of the meal as opposed to just a side. Ahhh…what to make?

I had one of those days where I really couldn’t remember sitting down. With a busy weekend ahead of me including tons of time spent in the kitchen (yea!) I wanted to treat myself to a nice dinner and a glass of wine to plan out my cooking schedule for the next few days. For me that ‘treat’ would be pasta. I rarely have it as I prefer to eat my sugar/carbs/heavier calories in the form of a baked good, but every once in awhile a pasta recipe comes around that just seems so light and fresh that it (easily) tempts me into trying it out.

This recipe is no exception. I love that it highlights the veggies that are freshest right now. I love that the ingredients are minimal and simple. And I love that the flavor of the whole wheat pasta and the farm vegetables is not drowned in a creamy sauce. This IS a good for you pasta dish. Eat up and use the energy it gives you towards something useful. For me that would be another (1/2) glass of wine and a rerun of Mad Men. Don Draper is always useful.

Spring Vegetable Pasta
Serves 4
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Ingredients
  1. 1 lb whole wheat spaghetti
  2. 1 small red onion, or a few shallots, minced
  3. 1 large bunch asparagus, trimmed and cut into 1 inch pieces
  4. 1 cup fresh peas
  5. olive oil
  6. salt & pepper
  7. 2 tsp lemon zest
  8. 4 large leaves of basil, julienned
  9. grated fresh parmesan
Instructions
  1. Bring a large pot of water to a boil, salt it, and cook the pasta al dente.
  2. Meanwhile, heat a large saute pan over medium heat with a few TBS of olive oil. Add in the minced red onion and cook until translucent, about 5 minutes. Throw in asparagus for a few minutes, and lastly add the peas to heat through.
  3. Drain the pasta and add to the large saute pan. Toss together with the veggies, a little more olive oil, salt & pepper, lemon zest, basil and parmesan. Top with more basil and parmesan if desired.
Adapted from DinnerALoveStory
Adapted from DinnerALoveStory
A Life From Scratch. https://a-life-from-scratch.com/

I INHALED this:


Courtney

Summer sides update: Part 1

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The next few posts on ‘A Life From Scratch’ are going to be all about updating your summer sides. I find, more often than not, when asking the hostess the question ‘what can I bring’ you are often answered with ‘a side.’ Hmmm. You don’t want to be the person to bring over another bowl of mayo filled potato salad or cole slaw and obviously you’re beyond the basic fruit salad or baked beans. So, these next few posts will be a shot of life to your summer sides repertoire.

I have a new ‘cook’ crush in my life. Her name is Sara Foster and she is the founder of Foster’s Market in North Carolina and the author of a few beautiful cookbooks. Her fresh and seasonal inspired cooking, seasoned with a southern twang, is just what I need for inspiration this summer.

So, that brings us to the recipe. Skillet Cornbread Panzanella Salad. Panzanella salad is typically an Italian bread salad made up of juicy tomatoes, basil, garlic and other flavors that sit on top of day old rustic bread. Sara Foster gives this concept a southern twist and puts it on top of skillet cornbread. Genius.

Now, there is a pretty big short cut here if you want to go that route – buy corn bread from the store. (Unwrap it first and no one will know). If you’re feeling up for it and have a trusty oven proof skillet I suggest you make it from scratch. It was easy as mix the dry ingredients and add the wet ones. And baking with a skillet is just plain cool. Right y’all?

Skillet Cornbread Panzanella Salad
Yields 4
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Ingredients for Panzanella Salad
  1. 4 cups cornbread in 1/2 inch cubes (bought or 'skillet cornbread' (recipe follows))
  2. 1/2 cup olive oil
  3. 2 large heirloom tomatoes, the freshest you can find
  4. 1/2 small red onion, thinly sliced
  5. 1/4 cup red wine vinegar
  6. salt & pepper
  7. 8 basil leaves, julienned
  8. smoked mozzarella, cut into small chunks
  9. 1 avocado, 1/2 inch cubes
Ingredients for Skillet Cornbread
  1. 2 TBS olive oil
  2. 1 1/2 cups yellow cornmeal
  3. 1/2 cup flour
  4. 3 TBS sugar
  5. 2 tsp baking powder
  6. 1/2 tsp baking soda
  7. 2 tsp salt
  8. 2 cups buttermilk, well shaken
  9. 2 large eggs, lightly beaten
  10. 2 TBS unsalted butter, melted and cooled
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss the cornbread cubes with 3 TBS olive oil, salt, and pepper and toast in the oven until golden, about 15 minutes. Let the cornbread cool slightly.
  3. Combine the tomatoes, onion, salt & pepper, mozzarella, and toasted corn bread in a large bowl and toss. Whisk together the remaining olive oil with the red wine vinegar and drizzle over the salad. Add the basil and avocado and toss gently together. Serve immediately.
Directions
  1. Preheat oven to 425 degrees.
  2. Pour the olive oil in a large cast iron (or other ovenproof) skillet and coat the bottom and sides. Place in the oven to warm.
  3. Mix together all of the dry ingredients. Add in the buttermilk, eggs, and butter and mix until just combined.
  4. Remove the hot skillet from the over, pour the batter in, and bake for 20 minutes. Let stand for 10 minutes before cutting.
Adapted from Sara Foster - Fresh Every Day
Adapted from Sara Foster - Fresh Every Day
A Life From Scratch. https://a-life-from-scratch.com/

South Carolina is calling my name…
Courtney

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