donna's daily dish

in a blink of an eye

9/27/2020

It seems like it was just August and I was thinking how summer was almost over and now September has flown by. If I’ve had a busy day, sometimes I just don’t have the energy to sit down at night and write my cooking experiences.

But with the change in seasons and the weather going from hot and sticky to cool and refreshing, I was in a quandary as what type of meals to cook. Recently, my son-in-law sent me four recipes that he thought maybe of interest; they certainly were!

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in between seasons

9/16/2020

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Although I haven’t posted in the past week, I have been busy cooking. I’m still making fresh tomato sauce once a week as I can’t help but take full advantage of New Jersey’s tomato season.

My son grew Sweet Basil, a Rutgers Obsession DMR variety, and had excellent results. He had three huge planters growing on his deck this summer. My basil plants were sufficient for flavoring my fresh tomato sauce, but not quite enough to make pesto for the winter. He and his wife came over this past weekend and helped me by cleaning and plucking leaves while I made the pesto. I made two 16 ounces jars and one 8-ounce for them. After they left, I made two more 16-ounce jars, one for myself and one for a neighbor.

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seasonal delights

9/6/2020

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In the Wall Street Journal’s August 22-23, 2020 edition, there was a recipe for Ricotta, Summer Squash and Fresh Corn Pizza from chef Douglass Williams of MIDA in Boston. This recipe appeared in the Slow Food Fast column and takes all of 30 minutes. It was a nice twist on a white pie, especially with summer corn and yellow squash in season.

Beside the squash and corn, you’ll need 8 ounces of pizza dough, freshly grated Parmesan cheese, olive oil, salt and pepper, ricotta cheese and fresh herbs (basil, mint and chives). As we are not fans of mint, I used just the basil and chives from my garden.

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