S U N D A Y 🌿 on Great Island

Published about 5 hours ago • 2 min read

Hey friends❣️

Happy Sunday!

This Sunday message is going to be on the short side...I got my 2nd shingles vaccine yesterday and I'm having a pretty strong reaction (I just want to sleep.)

But first, I harvested basil this week!

Mine came from my daughter's garden, but there is still lots of top quality basil about, not only in gardens and farmers markets ~ but the basil you'll find in your grocery store will be at its best too. Now is the time to put some fresh pesto in the freezer.

Freeze it right after you make it.
Put a thin layer of olive oil over the surface to keep air out.
My recipe includes lemon juice which keeps the basil vibrant.

Some like to freeze pesto in large cube silicone ice cube molds. That works well because you can pop a cube or two out for dinner and keep the rest safely frozen.

What's on my counter...

I stockpiled peaches for a couple of end of summer recipes. Tonight for Sunday dinner I'm making my slow cooked peach barbecue pork chops. I haven't made this in ages but it's perfect for a relaxed dinner tonight because the slow cooker will be doing the work. I'm really looking forward to it. As I say in the post, the pork chops become so tender you can eat them with a spoon, lol.

I'm also going to be making a small batch of old fashioned spiced peaches. This is specifically for my holiday tables. Can't wait.

New: Summer Glow Pasta

I was inspired by this New York Times recipe, and when they compared this pasta dish to the colors of a summer sunset, I was hooked! I took the flavors in a slightly different direction, adding saffron for an extra boost of color and earthy flavor, and swapping feta cheese for a creamier ricotta.

This was a surprise hit ~ unique and easy, with a restaurant quality flavor.

Did you miss my latest emails?

➡ Muffins are making a comeback ~ start here ☕

➡ Sorry spring, maple belongs to fall.

➡ The Chocolate Cake I’ve Reinvented 7 Ways 🤎

Sue Moran

My recipes are bold and vibrant, but always approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun.

~ see you at the table!

DESSERT

DINNER

EXPLORE

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The View from Great Island, Madison, WI 53719
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