We have been planning for months for the visit of my niece and her husband and children and this is the week! We have a family get together on Saturday and lots of fun planned for the days before.
I thought I would share the menu with you!
Lunch
Cheese Quesadilla for most and corn dog for one who doesn’t like cheese!
I know that Cheese Quesadilla is simple to make – but the best ones I have had – add some butter to the pan and brown the outside of the flour tortilla while the cheese is melting inside and that gives the rich crunchy taste that I love! Try it instead of just heating the tortilla!
Corn dogs are so unhealthy but once or twice a year – why not?
Dinner
Steak and fries – we have lots of meat eaters in our family – and these little ones need lots of protein as they never sit down for a second! Swimming, farm chores and projects around the farm mean lots of energy is spent so lots of food is eaten!
Haagen Daz Chocolate and Vanilla Icecream bars for dessert!
Snacks in the afternoon – fresh peaches and nectarines and plums – the garden is rich with these wonderful organic fresh fruits this year!
Pre Party Dinner on Friday
Roast Tomato Soup and fresh home made Challah ( yes I do make it!) followed by Roast Rosemary Chicken and Roasted Potatoes with Little Farm Salad – and a special salad of shaved yellow and green squash with lemon and olive oil – an experiment – hope it turns out ok!
Dessert is fruit salad and homemade pound cake – a grandchild favorite!
Here is the recipe for the Tomato Soup – Enjoy! ( The Roast chicken and potatoes recipes are in the Archives of former posts)
Roast Tomato Soup
Ingredients
· 3 pounds fresh tomatoes (about 4 cups, halved)
· 6 cloves garlic, peeled
· 2 small yellow onions, sliced
· ¼ cup extra-virgin olive oil
· Salt and freshly ground black pepper
· 3 cups vegetable stock
· 2 bay leaves
· Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
Directions
1. Preheat oven to 450F/230C.
2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
4. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
Garnish in bowl with chopped fresh basil or cilantro.
