Something Yummy for the Family

Where has the summer gone? It is almost August and school and routines and schedules will be back before we know it....yikes. No surprise. Time is passing too fast.

By now, cooking for the fam has kind of gone out the window. It's so hot and everyone is going in a dozen different directions. Maybe a couple of new recipes will help your house begin to slip back into a more structured schedule. Dinner. Together? What an idea!

Here is an easy cold soup that utilizes summer cucumbers. It has only five ingredients and can be made in a jiffy. Just give it an hour to really chill.

Cold Cucumber Soup
Peel and chop 4 medium cucumbers. Thinly slice about 3/4 cup green onions. In a blender, combine both with 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon sea salt, 1/2 teaspoon ground pepper and 1-1/2 cups Swanson's Vegetable Broth. Puree. Stir in 1/2 cup sour cream and chill well. Serve topped with additional chopped cucumber, green onion and lemon zest. (If you like, add a teaspoon or so of dill)

The second recipe utilizes those yummy homegrown tomatoes available now. Enjoy.

Tomato Pie
4 medium tomatoes
1 9 inch pie shell-baked
1 cup chopped white onion
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chopped, fresh basil
1/2 cup Hellman's mayonnaise
1/2 cup grated Parmesan cheese
1 cup grated cheddar cheese

Preheat oven to 375. Cut 6 tomato slices for garnish and set aside. Halve the rest and remove seeds. Cut into 6 wedges. Place half the wedges in the bottom of the baked pie shell. Sprinkle with 1/2 cup onion, 1/4 tsp salt and pepper and 1 tablespoon basil. Stir mayo and cheeses together and spread half the mixture over the onion layer. Repeat all layers again and place reserved tomato slices on the top. Bake 30- 40 minutes , until golden brown. (If pie crust starts overbrowning, cover edges with aluminum foil.) Allow pie to set up and cool for about 15 minutes before serving.

Enjoy the rest of Summer!!! Chrissie