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Volume III
October, 2013

Newsletter Home / Table Talk

Dine from the Vine

By Jeanne Wolfley

Our family can hardly wait until this time of year when the tomatoes and squash are ripe so we can "Dine from the Vine." Even if you didn't plant your own garden this year, produce is at its peak in the grocery stores and farmers markets.

Fresh from the vine simply means ... meals are fresh, easy and delicious. A few nights ago, we had delicious stuffed zucchini. The night before last, we made garden tomato soup and yesterday we had mini penne with zucchini sauce and sausage.

All three of these meals were keepers and we have so loved picking, preparing and tasting new recipes with our zucchini and tomatoes. Tomorrow, we bottle salsa so we can have some of that garden goodness all year long too.

Stuffed Zucchini

I have to say that the stuffed zucchini was a real treat. I think the sausage made this quite a hearty meal but you could certainly make a great vegetarian meal by leaving out the sausage.

Stuffed Zucchini

Serving size: 5
Calories per serving: 262

4 medium zucchini
3/4 pound ground sausage or ground beef
1/3 cup chopped onion
1 (15-ounce) can diced Italian tomatoes
1/3 cup long grain rice
1 tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1 3/4 cups shredded cheese (3/4 cup for top)
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
12 to 16 cherry tomatoes (cut in half for garnish)

Cut zucchini lengthwise and clean the middle and seeds out with a spoon. Microwave halves for 2 minutes and set aside.

Cook sausage and onion together, drain. In a large bowl, mix all ingredients except for 3/4 cup of cheese in a pot and simmer for about 20-25 minutes or until rice is cooked. Spoon rice and sausage mixture into the hollowed out zucchinis and sprinkle with remaining cheese and top with small cherry tomatoes.

Bake at 375 degrees for 15 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Tuscan Tomato Soup

Creamy tomato and basil soup using fresh tomatoes is so satisfying. This is a different recipe than I usually make but this is, by far, the best recipe I have ever tried.

Tuscan Tomato Soup

Serving size: 5
Calories per serving: 338

3 tablespoons olive oil
1 large onion (diced small)
5 cups diced tomatoes
3 cups chicken stock
1 1/2 cups heavy cream (or half and half)
1 cup basil pesto (in the deli section)
salt and pepper, to taste

Heat the oil in a medium/large pot. Add onion and cook over low heat until completely translucent. Add tomatoes bring to a simmer on low heat. Add chicken stock. Return to a simmer for 15 minutes on low heat. Add whipping cream and pesto. Blend in a food processor or blender. Salt and pepper to taste.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Mini Penne with Zucchini and Sausage

Mini penne with zucchini and sausage was to die for. Even the little kids loved this one.

Mini Penne with Zucchini and SausageCreamy Chicken Stew

Serving size: 5
Calories per serving: 462

1 pound ground sausage
1/3 cup olive oil
2 cups chopped zucchini
1 cup chopped tomato
10 fresh basil leaves (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon pepper
1 box mini penne
1/4 cup grated Parmesan cheese
1 teaspoon chopped parsley

Cook sausage in a skillet. Remove and set aside. Heat oil in skillet; sauté zucchini, tomato, basil and garlic. Add salt and pepper. Cook for 6-8 minutes or until vegetables are tender. Stir in sausage.

Meanwhile, cook pasta according to directions on the box. Reserve 1/2 cup of pasta water. Mix all ingredients together and sprinkle with cheese and parsley.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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  • Photos by Jeanne Wolfley

Jeanne Wolfley
Monthly Newsletter Contributor since 2008

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