Late Summer Garden Minestrone

We're on the very edge of fall here and I've already been craving heartier soups and stews lately.  Farmers' markets are overflowing with okra, tomatoes, carrots.... add to that, my little backyard garden is bursting with herbs.

This soup creation is exactly what I was in the mood for on a recent cool and rainy day.  It is a minestrone in the classic sense that it's a vegetable soup with a little pasta thrown in for fun.  The ingredients are what's in-season here right now and I think could be easily adjusted to whatever you've got on hand.

2 TBSP olive oil

1/4c yellow onion, diced

3/4c okra, sliced 1/2"

1/4c celery, sliced

1/2c carrots, sliced

2 cloves garlic, minced

4c vegetable broth

1 can red kidney beans, rinsed and drained

1 can black-eyed peas, rinsed and drained

3 large roma tomatoes, diced

3 TBSP fresh parsley

1 TBSP fresh oregano

1/2 tsp. ground black pepper

1 TBSP fresh basil, chopped

1 tsp. fresh thyme

3c fresh baby spinach, rough chopped 

1/2c ditalini pasta

1.  In a large pot, heat olive oil over Medium heat.

2.  Add onion, okra, celery, and carrots.  Saute 3-5 minutes.

3.  Add garlic and continue cooking another 1 minute.

4.  Add all remaining ingredients.  Bring to a boil, then reduce heat to Low.

5.  Cover and simmer 20 minutes.  Adjust seasoning to taste and serve warm.

Classic Coleslaw

To me, coleslaw is a perfect addition to any summertime cookout and was delicious paired with our BBQ Baked Beans last week.  What I like about this one is that the cabbage retains just the right amount of crunch and flavor because it's not drenched in dressing.   I can't stand a soggy coleslaw!

I usually opt for coleslaw mix in a bag because I like the blend of colors.  It's important for my food to be pretty.  :)  Sometimes I also stir in chilled apple chunks for a little something extra just before serving - yum!

3/4c mayonnaise

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. celery seed

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 TBSP apple cider vinegar

14oz. pkg. coleslaw mix

1.  In a medium bowl, combine all ingredients except coleslaw mix.  Stir until well blended.

2.  Add coleslaw mix and toss to coat.

3.  Refrigerate until chilled.

                      

BBQ Baked Beans

I have used this recipe for baked beans every summer for the last several years.  Okay, not this *exact* recipe; the previous one included meat.  We've now had this vegetarian version twice and, as always, it's delicious!

2 (15 oz.) cans baked beans

1/2c brown sugar, packed

1/4c yellow onion, chopped

1/2c ketchup

1 TBSP yellow mustard

1 tsp. Worcestershire sauce

1 tsp. red wine vinegar

1.  Preheat oven to 350*

2.  In a medium bowl, stir all ingredients until well blended.  Pour into an 8x8 baking dish.

3.  Bake 1 hr, uncovered, until sauce is thickened.