Easy Dinner Quiche for #WeekdaySupper #ChooseDreams

Happy Monday!  I am excited to participate in this month's #WeekdaySupper with the theme Family Favorites Turned Healthy sponsored by American Family Insurance.  Every day of the week we will bring you a different recipe for a dish that is healthy and on the dinner table in about 30 minutes.  Take a look at this weeks great line-up

Monday -      Easy Dinner Quiche by The Not So Cheesy Kitchen
Tuesday -     Tuna Frittata by girlichef
Wednesday - Farmer's Market Wrap with Avocado Hummus by Seduction in the Kitchen
Thursday -    Easy Pad Thai by The Dinner-Mom
Friday -         Fresh Watermelon and Chicken Salad by Peanut Butter and Peppers


Be sure to also check out the great Pinterest Board to find many more delicious Family Favorites Turned Healthy dishes. American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn.

What does eating healthy mean to you?  Is it something that is easy to incorporate in your daily lives? To me eating healthy means having a varied diet with plenty of different vegetables, fruits, and all kinds of protein sources.  During the week it can be a little bit more tricky to stick to this rule however I have found that including

- fruit with breakfast,
- packing either a side salad and/or crunchy carrot sticks in the lunchbox, and
- serving a side salad with dinner

helps us to achieve our goal; yes for the entire family kids an all.  Of course my children - and maybe myself and Ron - love to snack on pretzels, chips…..but our philosophy is that moderation is key...

One of our dietary challenges is eliminating {ga}lactose {milk sugar} from recipes so many our families favorite dishes have had a complete make-over including quiche.  Quiche is one of those delicious dishes that come together in a snap and can be filled with almost anything.  It is one of those perfect dishes for a #WeekdaySupper; fill the quiche and while it bakes make the side salad.  Leftovers become a perfect lunch the next day….and yes, if there are picky eaters around your dinner table there are plenty of vegetables that you can sneak in there :)

Easy Dinner Quiche

• 2 frozen pie crusts 9" {be sure to check label}
• 2 medium tomatoes, seeded and sliced
• 4 garlic cloves
• 5 oz. salami, cubed
• 3 large shallots, sliced
• 1/2 C Kalamata Olives, sliced
• 1 C fresh spinach cut {packed cup}
• 1/2 C Parmigiano Reggiano
• 1 C Emmenthal {or vegan cheese}
• 1/2 tsp black pepper
• 1/2 tsp salt {or more to taste}
• 1 tsp. dried Italian herbs
• 1-2/3 plain soy creamer  {or other milk}
• 5 eggs

***Preheat oven to 400 F***

1. Thaw pie crusts according to directions, and gently poke bottom with a fork
2. Lay tomato slices in the bottom of the pie crusts
3. In a pan gently heat cubed salami with garlic and render some of the fat.  Remove from heat and place in a large bowl.
4. Add salami, shallots, Olives and spinach; toss it all up an season with some pepper and salt. Divide the salami - vegetable combo up amount the two pie crusts
5. In a bowl beat eggs with soy creamer add cheeses; season with dried Italian herbs, paper, and salt.  Evenly pour the egg/creamer mixture over both pie crusts. 
6. Place on a baking sheet and bake immediately for about 25 - 30 minutes, or until golden

Enjoy with a large salad!

This post is sponsored by American Family Insurance. All opinions are my own. 

Strawberry Vanilla Canapés for #choosedreams #SundaySupper {#dairyfree}

This post is sponsored by American Family Insurance. All opinions are my own 

Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.

Is one your goals to eat healthier? This event has you covered as this week's #SundaySuper theme is Family Favorites Turned Healthy and our gracious host this week is Katie of Ruffles & Truffles.

What does eating healthier mean to you?  Is it eating more vegetables, reducing fat, or is it adjusting to special dietary needs?   Whatever it is just know that it can be done by making a few changes. Add a salad with some light dressing to every meal,  cut up carrots and celery sticks for an easy after school snack, or add some chopped up or grated vegetables in your favorite foods.  For the person that does not really love vegetables you can always add some grated vegetables to any dish.  I have added shredded carrots to meat loaf, diced carrots, turnips, celery to hearty meat sauces turning these dishes even more delicious.

If eating healthier for your family mean adjusting to special dietary needs to due allergies or other food related medical issues know that it can be done.  Honestly, believe me  I can tell you this from experience. Both of our children were born with a rare metabolic disorder called Classic Galactosemia;  neither of them can eat foods containing any form of (ga)lactose {milk sugar}.  When Alena was first diagnosed I was thrown for huge loop.  What will we eat - what about our favorite recipes, desserts…but then looking beyond that I saw the challenge.  I learned to adjust recipes, learned which substitutions work, and which ones do not.  Believe me you get used to working with different ingredients, it is beyond gratifying to know when a meal is prepared that the entire family can eat, plus I absolutely love the challenge.  It is not possible does not exist in my playbook - have fun playing with substitutions, trying them out and finding your favorite ones.  You know, just follow my favorite saying "When live throws you lemons make lemonade" and yes,  lemonade is always delicious.

In our kitchen I like to use almond milk to substitute milk, vegan sour cream standard sour cream, plain soy creamer instead of heavy creamer, vegan margarine instead of butter etc.  It works for most recipes and most guests would never guess that the dishes served at our house are also (ga)lactose {milk sugar} free.

Are you ready to hear about our delicious Strawberry Vanilla Canapes?!  In German we call them Erdbeerschnittchen and it has been one of my all time favorite early summer desserts.  It is a dessert that does not meet the girls diet but how they can miss out such a delicious dessert, right?!  Plus we have picked these strawberries now take a look….

Strawberry Vanilla Canapés

• 1 pack of puff pastry defrosted {double check label}
• 1 C sliced almonds plus 1/2 C for topping
• 1 pack Vanilla pudding
• 1 C Almond milk
• 1 C plain soy creamer
• 1-1/2 - 2 lb strawberries sliced, sprinkled with a pinch of sugar

1. Prepare pudding according to directions using almond milk together with soy creamer.  Let pudding cool for at least 1-1/2 hr.
2. Preheat oven to 400 F, line a baking sheet with parchment paper
3. Roll out 3/4 of the puff pastry to cover the baking sheet. Roll out the remaining 1/4 of the puff pastry and place it around the edges of the baking sheet forming an edge
4. Cover puff pastry with 1 C of sliced almonds
5. Bake for about 20 - 25 minutes until slightly golden
6. Let shell cool down, then fill it with the prepared vanilla pudding
7. Top vanilla pudding generously with strawberries, and sprinkle with almond slices
8. Cover with kitchen wrap and place in fridge for about an hour before serving
9. When ready to serve cut into slices

Enjoy!

Now are you ready for all the other great healthy options we bring you today?  Take a look….

Savory
  Angel Hair & Zucchini Noodles with Fresh Tomato Sauce by Ruffles & Truffles
  Baked Vegetable Egg Rolls by Curious Cuisiniere
  Beef Stroganoff by Country Girl in the Village
  Buffalo Cauli-Tots by Cupcakes & Kale Chips
  Corn and Crab Chowder by The Dinner-Mom
  Crab Cake Salad by Family Foodie
  Grilled Portabella Mushrooms On Red Pepper Slaw with Cucumber Dressing by Seduction In The
  Kitchen
  Healthy Chicken Salad by Run DMT
  Lighter Beef Tacos by Alida's Kitchen
  Meatballs with Vegetable Noodles and Fresh Tomato Sauce by The Girl In The Little Red Kitchen
  Roasted Cauliflower Mac & Cheese by The Messy Baker
  Spaghetti Squash with Mushrooms and Spinach by Cindy's Recipes and Writings
  Superfood Pancakes by girlichef
  Tex Mex Enchilada Skillet Lasagna by Neighborfood
  Zucchini Meat Lasagna by Peanut Butter and Peppers

  Sweet
  Chewy Coconut Granola Bars by Savvy Eats
  Enlightened Southern Banana Puddings by The Weekend Gourmet
  Mom's Fruit Salad by Magnolia Days
  Strawberry Vanilla Canapés by The Not So Cheesy Kitchen
  Zucchini Carrot Snack Cake by The Foodie Army Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Overnight 4th grade trip…{are not so scary after all ~ #Galactosemia}

How are you today?  I am so behind on my posts…lately it seems that they only take place in my head and never make it onto the screen….this one is long overdue.  This is about something I have wondered abut for a very long time.  What will it be like if our girls go on overnight camp trips.  Will the food be "safe" for them?  Will they be singled out, or will they be included?  Will it be an issue?  Well, the answer to my question came earlier this month as Alena went on her first trip to outdoor school.  Her class actually went for two nights, and as chaperones were needed I asked to join.

Let's just say that both of us were very excited; I was probably more nervous than Alena.   I went being all nervous and came back excited. Oh, we had SO much fun…it was simply amazing; Alena's teacher had called ahead to make sure the kitchen knew about her dietary restrictions.  Every meal a person came out to her and explained which foods were not safe.  There was pudding for Alena, soy milk, treats, and they even made special breakfast sausage for her.  I was just blown away as were my worries.  Alena herself - yes, she decided to sit at a different table from mine a couple of times - always asked and other chaperones told me how impressed they were that she always made sure that the food was safe for her.  Yes, I will say it here and now I am so proud of our big girl :)

The camp itself was beyond amazing; the setting was on 550 acres in nature away from the city right at the foot of Mt. Hood.  We slept on bunks in cabins, and enjoyed a large camp fire every night.  During the day there was outdoor school and we hiked through the woods exploring nature around us.  The most amazing thing to me was that the "Solo hike"; it is what it sounds like.  Everyone goes on a hike all by themselves.  The teacher went ahead and put little notes down and signs where to turn; then one kids and/or chaperone followed alone every 5 minutes.  To say that I was nervous about my girl hiking alone is clearly an understatement; yes I was beyond nervous and so was Alena as well as all the other kids.  Take a look there she is before the hike…

…however the Solo hike was the most amazing event.  Each kid got to experience nature by themselves, each kid was challenged and then realized what they can do. It was the single most empowering moment.  Simply amazing…and you know what? It was the favorite event of almost every single kid...

I have learned so much on this trip.  Our children are so strong, they stand up for themselves, and yes they do understand their dietary restrictions.  It makes me so happy…..

Orzo Salad for a #picnic #PicnicGame {#dairyfree}

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket. I'm going on a picnic and I'm bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie

                          and

                            Orzo Salad

Delicious Orzo Salad packed with olives, shallots, olives, arugula, red pepper…take a look - what do you think?!

Orzo Salad

• 1 C Orzo
• 3 oz pickled red peppers ~ 1/8 C of the juice reserved
• 1/2 C pitted, mixed olives
• 4 shallots sliced {1/2 C firmly packed}
• 3 Tb Olive Oil
• 2-1/2 Tb white balsamic vinegar
• Salt & Pepper to taste
• 1 C washed arugula

1. Cook orzo according to directions. Drain and cool
2. Dice red peppers into bite sized pieces
3. Slice olives
4. In a large bowl combine the cooled orzo with red peppers, olives, and shallots
5. In a separate bowl combine Olive Oil, white balsamic vinegar and reserved juice from the pickled red peppers. Mix up thoroughly, add salt and pepper to taste.
6. Pour dressing over the orzo vegetable mixture and combine well.  Cover and let rest for about an hour before serving.
7. Before serving, place arugula in a ring around the top of the salad.
8. Mix orzo with arugula when ready to serve.

Enjoy!

Stuffed Pork Chops for #SundaySupper on #FathersDay

Happy Sunday and Happy Father's Day to all the wonderful Dad's!  Today's #SundaySupper event is 

Manfood and is hosted by my friend Susan The Girl in the Little Red Kitchen, be sure to visit her great blog.

When the Manfood #SundaySupper event was first announced I asked Ron what manly meal he would like me to make for him.  His answer? Well, yes you guess right Stuffed Pork Chops because I can tell you that my husband really, really loves pork chops and a stuffed pork chop just makes it even better.   Now let me share a couple of pictures of Ron and the family with you….

 yes, he also loves strawberries, the occasional donut, and beer….

Now let me tell you a little bit about these Stuffed Pork Chops; they are stuffed with mushrooms, shallots as well as some Emmental Swiss Cheese.  It was super easy - really, I kid you not - to prepare plus this dish was an absolute hit not only by Ron but also the girls loved it.  Serve on a bed of egg noodles, and a side salad….

Stuffed Pork Chops - serves 4

2 C Crimini mushrooms, sliced

1/2 shallot, diced

Pinch of salt and pepper

1/2 tsp Herbs de Provence

3/4 C shredded Emmental Swiss Cheese

1/2 C Panko bread crumbs

4 boneless pork chops, ask your butcher to cut a pocket into each of them

3 tsp Herbs de Provence

3 tsp salt

1 tsp black pepper

2 tsp smoked paprika

1. Preheat oven to 350 F
2. Saute crimini mushrooms and shallots with salt, pepper, as well as Herbs de Provence. Once mushrooms and shallots have softened put them into a medium size mixing bowl.
3. Place cast iron pan into oven
4. Add Panko crumbs, as well as Emmental to the mushrooms and mix well
5. Mix Herbs de Provence, salt, pepper, and smoked paprika together 
6. Rub pork chops generously with the herb, salt, pepper, paprika mixture
7. Divide the stuffing into quarters and place a quarter into each pork chop.  Lightly press together 
8. Carefully remove cast iron pan from the oven - be careful not to burn yourself - and place the stuffed pork chops into the pan.
9. Place in oven and bake for a total of 20 - 25 minutes.  Turn the meat over after 1/2 of the baking time.

Enjoy!

Now be sure to check out the amazing spread the rest of the #SundaySupper contributors brought to the table today…

Manly Starters:

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

It's Hood #Strawberry Season & #Recipe for Strawberry Dutch Baby #Pancake {#Dairyfree}

Let me tell you about all the blog posts I have written in the last couple of weeks…ahhhhm setuugxfzhfcf, yes you are right there have not been very many lately.  Okay, I admit time has been at a premium in our little green house and it is hard to keep up.  However,  I have written many, many posts in my head but just have not managed to get them out on paper screen.  Will someone please invent a device that let's you transpose posts straight from the mind to a blog post?!

Anyway, exciting things are happening in the Willamette Valley and you know what it is?  Yes,  Hood Strawberries are in season;  the sweetest most amazing strawberry ever.  We first learned about this varietal when moving to Oregon twelve years ago, before that a strawberry to me was a strawberry.  Yes, this is the most delicious strawberry you will ever meet and you can never have too much…

So it will not be much of a surprise for you to hear that it is has become a tradition to go strawberry picking each year. It is fun, and it is so important for children to learn where our food comes from, that it does not magically gets placed into pint boxes and that it takes a lot of work…

In past years we have been picking at various farms on Sauvie Island but this year we decided on a change of pace and went out to visit Unger Farms in Cornelius. Let me tell you it was not only fantastic strawberry picking but also pretty, with the pluses of a small playground and nice little cafe where both girlies enjoyed a strawberry lemonade each...

Now we have 20+ pounds of Hood Strawberries.  Some already made it into jam,

many others made it into the freezer {tip ~ freeze them first individually on cookie sheets before transferring them to freezer bags},

some become delicious accents for salad and vinaigrette,

while others became part of

Strawberry Dutch Baby

•  3 Tb Earth Balance, cut into chunks (or other "butter" of your choice)
•  1 C    flour
•  1 C    Almond Milk (or other  "milk" of your choice
•  4 eggs
•  1 C strawberries cut into chunks
•  Powdered sugar
• 1 pint strawberries sliced and add a sprinkle of sugar if needed

1. Place "butter" in cast iron pan.
2. Place pan in oven and preheat the oven to 425F (yes, pan should be in the oven when you preheat it)
3. While the oven is preheating with the pan in it prepare the batter
4. Mix flour, "milk", and eggs together until you have a smooth batter. Add 1 C of strawberry chances to the batter.
5. When the oven is preheated carefully remove the pan and pour the batter  into the pan.  Place the pan back into the oven and bake for 20 - 25 minutes.
6. Remove from the oven and sprinkle with sifted powdered sugar.  
7. Serve with a side of fresh cut strawberries

Bring to the table and serve right away as the pancake will deflate as it cools :)

Enjoy!!!

Garden Vegetable Pasta for #ChooseDreams #WeekdaySupper

Happy Friday!!!  I am so excited to participate in #WeekdaySupper;  the theme for this entire month are easy recipes from the garden.  Perfect timing as this is the time of year when the first vegetables crops are ready for harvest in the garden,  CSA's {Community Supported Agriculture} deliver vegetable shares, and local vegetables are in abundance at local market's.  To me,  nothing compares to eating homegrown vegetables or at least locally grown vegetables; it is almost magical. 

Here in Portland many of our neighbors grow vegetables in raised beds right in their front yard. 

Yes, almost everybody is growing vegetables and our children learn how to grow gardening in their school's learning garden.  

Let me tell you it is contagious.  What do you think?  Start with growing some herbs; get a couple of different plants at your local nursery, plant them in a pretty pot and set them  either right outside the kitchen, or in a sunny windowsill.  Just remember to water and you are all set to add some fresh, homegrown flavor to just about any meal.  Toss the herbs with salad, add it to pasta, add it to a pita, sandwich, eggs…the options are endless and delicious.  Believe me,  soon you will want to start growing all kinds of herbs and vegetables…

The #WeekdaySupper Recipes from the Garden theme is sponsored by American Family Insurance.  American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style can help us reach our dreams.   Fin inspiration  for Recipes from the Garden on the #ChooseDreams Pinterest Board, or connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn.

Now let me tell you about this quick, delicious, and easy #WeekdaySupper dish that your entire family will love.  It is an easy dish packed with fresh vegetables and dinner will be on your table within 30 minutes.  This is all you need...

Garden Vegetable Pasta

• 1 pack of your  favorite pasta {I like Fusilli} - reserve 1/4 C cooking water
• 1 leek cleaned, cut into rings using white and green parts
• 1 bunch of green asparagus, cleaned and cut into bite size pieces
• 3/4 lb. bulk sage sausage
• 1/4 C dry white wine
• 1/4 C pasta cooking water reserved from pasta
• 2 Tb or more Italian parsley
• 1 C Parmigiano Reggiano
• Salt & pepper to taste

1. Cook pasta according to directions
2. While pasta is cooking brown sausage in a cast iron pan until crumbly
3. Add leek together with asparagus to the sausage and sauté for a couple of minutes
4. Add white wine, cover and sauté for another couple of minutes until vegetables have cooked
5. Drain pasta - reserve 1/4 C of the cooking water
6. Stir 1/4 C of cooking water to the vegetable, sausage mixture   
7. Add parsley together with salt and pepper to taste
8. Add cooked pasta to the pan and mix pasta with the vegetables until well combined
9. Add Parmigiano Reggiano and adjust salt/pepper to taste

Serve with a side salad!

Serve this all summer long and change the vegetables as they grow in your garden.  The perfect  #WeekdaySupper dish.

Inspired by American Family Insurance, the Sunday Supper team is bringing you garden fresh recipes all month long. Take a look at all of this week's amazing #WeekdaySupper recipes 

Monday – Strawberry Basil Goat Cheese Flatbread Salad by Family Foodie
Tuesday – Potato Corn Chowder by Cindy’s Recipes and Writings
Wednesday – Huevos Rancheros by Bobbi’s Kozy Kitchen
Thursday – Veggie Quesadillas by The Foodie Army Wife 
Friday – Garden Vegetable Pasta by The Not So Cheesy Kitchen


This post is sponsored by American Family Insurance. All opinions are my own.

Garden Focaccia for #SundaySupper #ChooseDreams

This post is sponsored by American Family Insurance. All opinions are my own

Happy Sunday!!! Today's #SundaySupper event is sponsored by American Family Insurance and I am very excited to be one of their Brand Advocates for this event.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.  Is one one of your pursuits to eat more garden fresh vegetables?  You have come to the right place as this week's #SundaySupper theme is Recipes from the Garden.  It is a theme that just in time for the start of planting vegetables for a new growing season and something certainly many of us dream off.

Do you grow your own vegetables?   Do you start them early from seeds, or do you buy seedlings?  Every year I plan to start seedlings, but just like that it never happens.  We plant a few seeds and buy tomato, cucumber, and {for the first time this year} green bean seedlings. I love going to the nursery to pick them out;  there is something magical about picking out the plants and thinking of the food they will reward us with later in the summer.  We cross our fingers that we will be able to keep up with their watering needs and yes, we do live in Oregon but many of you may not know that it does not rain here at the entire year.  Yes, our glorious, dry summers are a well kept secret :)

Don't let a lack of space keep you from growing your own vegetables. We live in the city and do not have a lot of space for a vegetable garden, I therefore plant most of our vegetables in pots.  The beans grow in a large planter are by our front door, and the girls love to pick them as they grow. The tomatoes grow in pots and we usually keep them in the side yard but they can be easily moved to get more sun if needed.   The cucumber grows yet in another pot…small space gardening :)

The girls planted the peas from seed - as every year - at the south side of our house; I am happy to say that both of our girls like to garden.   They learn about gardening as part of the curriculum at their school includes time in the school garden;  each class has their own garden box, they grow herbs, vegetables and get to eat the harvest.

Growing your own vegetables is only half the fun.  The second best part is eating them, and I for one am always on the look-out for more Recipes from the Garden. What about you?  Now don't you worry just follow the #ChooseDreams Pinterest board for lot's of inspiration...

Are you ready for a Garden Focaccia?  This recipe is very versatile and you can modify it according to the vegetables in season.  Today I have added some fresh asparagus, a yellow potato, onion, and garlic.;  I added rosemary from our garden to the dough.

Garden Focaccia

Dough - slightly adapted from Tylor Florence as published on Food Network 

• 3-3/4 C flour
• 1 Tb fresh rosemary coarsely chopped {or more if you like}
• 2-1/4 tsp yeast
• 2 Tb sugar
• 1 C warm water {not hot}
• 1 Tb salt + 2 Tb warm water {not hot}
• 1/4 Olive Oil
• 1/4 C medium grind Cornmeal {for rolling out the dough}

1. Combine yeast with water and sugar.  Stir gently - after a couple of minutes
2. Slowly add flour along with rosemary {you can either use your hands - like me; or use the kneading hook of your kitchen machine} then
3. Dissolve salt in water and add to flour/yeast mixture along with the olive oil
4. Knead until a smooth elastic dough forms {when kneading by hand I like to "beat" the dough down, fold on each other and knead some more - this is a good workout :)}
5. When the dough is nice and smooth place it in a large bowl, cover with plastic wrap and leave to rise at a warm spot.
6. Dough is ready when it has doubled in size.
7. About 30 minutes before you are ready to bake line a deeper cookie sheet with parchment paper as well as a tiny bit of olive oil
8. Roll out your dough the size of the cookie sheet, place it on the prepared cookie sheet, cover again with plastic wrap and let rise until ready to assemble {step 3 below}

Topping - Assembly

• 1/8 - 1/4 C Olive Oil + 1 Tb 
•    5 garlic cloves, coarsely chooped
•    6 slices of bacon diced {optional}
•    1 medium yellow potato, peeled and cut into thin slices
•    1 bunch green asparagus, cleaned and cut into bite size pieces
•    1 medium yellow onion, sliced
•    Salt & Pepper to taste

*** Preheat oven to 400 F ***

1. Brush rolled out dough with 1/8 - 1/4 C olive oil {lesser amount if using bacon}
2. Press garlic into the dough
3. If using, spread bacon pieces on the dough
4. Place potato slices, asparagus pieces and onion slices into a large bowl.  Toss with 1 Tb olive oil, season with salt and pepper
5. Spread oiled potato, asparagus, and onions onto the dough
6. Bake for 20 - 25 minutes

Serve with a large salad!

are ready for more delicious Recipes from the Garden - be sure to check them all out.

3 Cheese Naan Pizza with Sausage, Mushrooms, and Arugula by Neighborfood

Asparagus Penne with Bacon Cream Sauce by Country Girl In The Village

Basil, Honey and Walnut Gelato by The Girl In The Little Red Kitchen

Chimichurri Skirt Steak by Magnolia Days

Garden Foccacia by The Not So Cheesy Kitchen

Greek Stuffed Tomato by Yours And Mine Are Ours

Grilled Shrimp with Grilled Sweet Peppers by Daily Dish Recipes

Herbed Chicken Kabobs by Momma's Meals

Individual Indian Corn Pudding Souffles by Delaware Girl Eats

Lemon Herb Slow Cooker Roast Chicken by Cupcakes & Kale Chips

Quinoa Tabbouleh by Supper for a Steal

Rosemary and Lemon Chicken Thighs with Asparagus by Bobbi's Kozy Kitchen

Rosemary Cornbread by Alida's Kitchen

Salmon Peppers and Onions by Family Foodie

Spinach Pasta with Roasted Red Pepper Sauce by Cindy's Recipes and Writings

Strawberry Basil Pasta Salad by Peanut Butter and Peppers

Summer Pasta Puttanesca by That Skinny Chick Can Bake

Summer Vegetable Lasagna by Hezzi-D's Books and Cooks

Tortellini with Garden Fresh Pesto by The Foodie Army Wife

White Bean Cilantro Chopped Vegetable Salad by Shockingly Delicious

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Potato Cucumber Salad {Kartoffel-Gurken Salat} for #SundaySupper with Idaho® Potatoes

Happy Sunday and welcome to a special #SundaySupper where we share twenty different versions of potato salad featuring delicious Idaho® potatoes. Oh yes, twenty as in 20 different recipes for potato salad perfect for all of the BBQ parties coming up this summer, right?! One very important thing to remember when bringing potato salad to a party is food safety; the Idaho Potato Commission has a lot of great safety tips just click on this link including tips such as using store bought pasteurized mayonnaise, leaving eggs out, etc. Be sure to check out those important safety tips. 

Let me tell you I am just a wee bit excited about today's event.  Yes, because not only do I love potatoes but everyone in my house does.  We love potatoes in just about any shapes and form; baked, mashed, fried, cooked…you get the picture, right?!  How about you?  Do you love potatoes just as much as we do?  Be sure to check out the potato recipe contest by our friends at the Idaho Potato Commission  amazing prizes await including tickets to the 2014 Food and Wine Conference.  Don't forget to check out the Idaho Potato Commission on Facebook, Twitter, Instagram, and Pinterest.   

At my house no party is complete without potato salad.  There are so many choices when it comes to potato salad and German potato salad.  Our favorite potato salad is not just German but Swabian i.e. Southern German style potato salad.  The Swabian potato salad  never contains mayonnaise but instead broth, oil, and vinegar. It is perfect any time of year and adding cucumber to it makes it even more delicate as well as refreshing.

Yellow Idaho® potatoes work best for my Potato Cucumber Salad and be sure that you have plenty of time before planning to serve it. 

Potato Cucumber Salad

• 3-1/2 lb yellow Idaho® potatoes 
• 2 C of your favorite broth
• 1 C diced onion
• 2 Tb Canola oil
• 3 Tb red wine vinegar
• 1 Tb kosher salt
• 2 tsp fresh ground pepper
• 1 Tb Dijon ustard
• 1/2 C firmly packed minced parsley
• 1 cucumber, peeled and thinly sliced.

1. Cook potatoes in jackets until soft.
2. Drain potatoes and let them cool off.  Peel potatoes when they are cool enough to handle but still warm and slice them thinly.  Place sliced potatoes in a large salad bowl.
3. Gently heat broth together with the onions in a sauce pan.  
4. Pour warm broth together with onions over the potatoes.
5. In a small bowl whisk canola oil with vinegar, salt, pepper, and dijon.  Pour over the potatoes.
6. Mix potatoes with the broth and vinaigrette.  Cover salad bowl with a plate, or some foil. Let potato salad rest at room temperature for at least 2 hours or until most of the liquid is soaked up by the potatoes.
7. Adjust salt, pepper, and vinegar to taste.
8. Add minced parsley as well as cucumber slices.  Let rest for at least another hour

Now are you ready to check out all of the Idaho® potatoes salad creations...

• Asian-Style Potato Salad by NinjaBaking.com
• BLT Potato Salad Stacks by Magnolia Days
• Chipotle Bacon Potato Salad by Peanut Butter and Peppers
• Ciao Bella Potato Salad by The Weekend Gourmet
• Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
• Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
• Italian Potato Salad by Chocolate Moosey
• Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
• Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
• Nona's Potato Salad by Webicurean
• Parsley Pesto Potato Salad by Alida's Kitchen
• Peruvian-Style Potato Salad by Foxes Love Lemons
• Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
• Roasted Balsamic Rosemary Potato Salad by Melanie Makes
• Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
• Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
• Salmon Asparagus Potato Salad by Family Foodie
• Southern Style Potato Salad by Hezzi-D's Books and Cooks
• Tzatziki Potato Salad by Kudos Kitchen By Renee
• Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.  Disclaimer: This post is sponsored by the Idaho Potato Commission. All opinions are my own.