Winner winner Tomato Pesto Salami Ravioli

Sorry for the lapse in updates.  Three of our kids are back in school so things have been very busy around here.  Poor Farmer Chris must drive to the farm without any helpers...so we are all adjusting. 

A couple weeks ago we had our first Purple Porch Coop’s Community Food night… Building relationships through good food!  It is similar to a ministry we do at our church, but for this one everyone brings a favorite dish...and WOW were they beautiful...and the conversations were awesome!  Most of the recipes were ingredients from local farmers or their gardens and everyone got to vote on which one they liked the most by putting coins in a paper bag!  We had brought several items to compensate in case someone wasn't able too.  We we brought coleslaw with blueberry's (Chris made), Blueberry Crumble (Kyra and her friend made) - see recipe in last update and Tomato Pesto Salami salad that I made!  The Tomato pesto Salami salad won (by I think 10 cents)...but it was awesome so I wanted to share it!

Tomato Pesto Salami Ravioli

1 9-ounce package refrigerated cheese filled tortellini or ravioli
1 medium tomato, chopped (FFC)
½ cup purchased pesto (or homemade)
6 ounces salami, chopped
Thin tomato slices (optional)(FFC)

Directions:

Cook tortellini according to package directions. Place chopped tomato in a large colander; drain pasta over tomato. Return mixture to a hot pan. Place in a medium mixing bowl. Add pesto and salami (we used our own beef salami); toss gently till pasta is coated with pesto. Serve warm on individual plates lined with a few pieces of thinly sliced tomato or in a bowl for a buffet. 6 to 8 servings. (when I made it I doubled everything)

I am going to make it again tonight for us, our next community night is September 10th, so if you are local we hope to see you there with your good food!  You can bring anything you love to eat and it is very kid friendly!

Have a great day!

Michelle

Blueberry picking and Blueberry Bars yummm!

Friday night Chris called and asked if we wanted to go last minute Blueberry picking...so we did!

Luckily it was closing in the next hour -- so it wasn't too painful to the kids!

Then on Saturday Kyra made this...

BLUEBERRY CRUMB BARS

We have met so many wonderful farmers through Purple Porch - and one of them offered to teach Kyra how to bake (because everyone learns better from someone they aren't related too :)  So Marianne Christy from (Christy's Clean Crops) taught her to cook this last week!

BLUEBERRY CRUMB BARS

Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg (from FFC)
1/4 teaspoon salt (optional)
Zest and juice of one lemon
4 cups fresh blueberries (from the Orgnaic Blueberry Ranch)
1/2 cup white sugar
4 teaspoons cornstarch


Directions


Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

1.  In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

2.  In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
 
And since we ate it all, Kyra made it again yesterday and it was awesome.  Now Chris says if we keep the blueberries in stock she should be able to make it twice a week!  :)
 
Have a great week!
 
Michelle