Double Duty Roasted Garden Veggies

This is the time of year to buy veggies and make a ton of sauces and soups to freeze.... everything is in season, fresh and CHEAP!!! Try this recipe and make a couple recipes out of it... 

1 Whole Large Onion, Thick Sliced

3-4 Whole Zucchini, Thick Sliced

4 Chiles, I used Anaheim you can also use Bell Peppers

13 Cherry Tomatoes (I used what I had, you can also use 7 Roma), Sliced in Half

1 Large Tomato, Sliced into 4-6 Pieces

10 Cloves of Garlic

3 Carrots, Peeled and Rough Chopped

1 Tablespoon Oregano

1 Teaspoon Cumin

1 Teaspoon Fresh Ground Pepper

2 Tablespoons Kosher Salt

1 Tablespoon Ground New Mexico Chile

5 Tablespoons Olive oil

I used a roasting pan... tossed all ingredients together and bake for 40 minutes at 400 degrees. 

After 20 minutes... I mix everything.... 

My brain goes nuts.... I can think of dozens of dishes to make!!!

Garden Fresh Pasta Sauce

This is a wonderful recipe and uses 1/2 of the roasted veggies from above. This recipe makes 25 servings of sauce!!!!! I will show you below how to freeze the sauce for future use...

1/2 of the Roasted Veggies from above

1 6-lb Can of Crushed Tomatoes

1 Tablespoons Oregano

Fresh Cracked Pepper

2 Tablespoons of Kosher Salt

2 Cups of Water

1 Cup Fresh Basil

Split the veggies from above... 

I buy these at Sam's Club.... they are about $ 2.25 a can!!!

I use the same roasting pan that I used for the veggies... 

Add the Oregano, Salt and Pepper...

Add the Basil... 

Simmer for about 30 minutes... 

Using a hand blender...

Blend to your liking.... some people like it chunky... I blend it smooth.

Let it cool.

I use a pitcher.... stick the bag in the pitcher to ladle the sauce into the bag. 

The pitcher system keeps the process clean. 

Bring the pitcher to the sauce (keeps things clean)

5 Ladle fulls will feed a family of 5.

Adjust accordingly.  If you are only doing a 

couple of servings.... use a sandwich bag and 

use a cup or glass instead of a pitcher. 

Take the air out of the bag.... 

Lay flat... 

Makes 5 batches of 5 servings each.

Put on a baking sheet and freeze flat... 

Once the sauce is frozen... label it and stand it up in your freezer.

Roasted Garden Veggie Tortilla Soup

I enjoy making recipes that will save me time in the end... this is one of them.  It is a huge batch so you can freeze the leftovers... or give some away.  Regardless this is a healthy, fun way to eat a ton of veggies!

Base Recipe Above.... 

For the Soup:

1/2 of the Roasted Veggies from Above

12 Cups of Water

4 Tablespoons Tomato Bouillon

( You can also use 12 Cups of Chicken or Veggie Stock & Omit the water and Tomato Bouillon)

2 Corn Tortillas

Cheese for Garnish

Corn Chips for Garnish

Cilantro for Garnish

Bring water to a boil and add 1/2 of the roasted veggies from above. 

Add the tomato bouillon (if you are using it), and the tortillas.

Using a hand blender blend until smooth.... the tortilla will thicken the soup and 

give it that delicious tortilla flavor... 

You are left with a divine, silky, velvety soup... 

I freeze it and use it as a base for other soups... 

Get creative and add other ingredients to make it your own!

Lemon Cucumber, Daikon & Shrimp Ceviche

So I received my Harvest 2U yesterday and in front of me where these strange looking lemons...! I thought... Huh... that's a bit different!  Turned out they were Cucumbers!!! Beautiful little 

lemon cucumbers!! This is a very simple, fresh and crispy ceviche! 

4 Lemon Cucumbers, Diced

1/2 Daikon, Peeled and Diced Small

5 Cherry Tomatoes, Diced

1/2 Onion, Chopped Small

15-20 Shrimp, Cooked in Salted Boiling Water for 2-3 minutes

(Cooled)

2 Tablespoons Mirin

3 Tablespoons Lime Juice

Pepper

Lemon Cucumbers

Daikon

Inside of Lemon Cucumber...

Daikon... 

Combine all ingredients and chill before serving.