Best Butter Beans

A quick-to-make and tasty main or side dish. Additions, including lightly sautéed spices dried tomatoes, spinach and lightly sautéed spices, really add to the flavor profile. 

Best Butter Beans  4 servings

It helps to prep & assembly all ingredient
below preparing recipe.

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream 

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


   
   
   
2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
   
   
   
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
   

   
   
   
4. Serve warm with crusty bread.

Recipe without photos . . . Best Butter Beans  4 servings

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream  

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
4. Serve warm with crusty bread

 

Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Lemon Vinaigrette

Summertime is salad time, and this is an lemon-based and herb infused  we will keep on hand to add even more freshness to garden greens.

Lemon Vinaigrette 

1/2 cup lemon juice, about 2 large lemons fresh squeezed

1 cup extra virgin olive oil

2 cloves garlic, grated

1/2 teaspoon kosher salt

1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried  

1/2 teaspoon fresh basil or 1/4 teaspoon dried

1/4 teaspoon black pepper

2 tablespoons water

1. In a jar with a tight fitting lid — add lemon juice, and olive oil. 
2. Shake well.
3. Add all remaining ingredients except water, and shake until well combined.                      
4. Store in the refrigerator. Since olive oil tends to partially solidify when refrigerated, set out at room temp about 20 minutes before using so it is pourable

Cream of Tomato Soup with basil

Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch. We served it with grilled cheese sandwiches for a classic combo. 

NOTE: The acid in tomatoes can curdle milk. To avoid curdling, the milk used in cream soups is thickened to create a roux and then a little of the roux is gradually added to the tomatoes. 

 

Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.

   

   Above: Flour-milk mixture (roux) when first combined.
   Below: Thickened roux/ 

   
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed. Simmer for a few minutes to merge the flavors. 
   
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
   
8. Garnish with basil leaves and dollops of sour cream if desired. 

Recipe without photos . . .Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto  (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed.Simmer for a few minutes to merge the flavors. 
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
8. Garnish with basil leaves and dollops of sour cream if desired. 

Orzo Risotto

Our nephew (make that great, great nephew) and I prepared dinner that included roasted chicken, Ratatouille (our his request) and finished out the menu with our verion of Herbed Orzo Risotto. He  gave dinner a double thumbs up!

Orzo Risotto        4 to 8 serving  Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         Serves 4:                      Serves 8:

Olive oil                                               3 tablespoons              6 tablespoons

Minced onions, yellow or white           6 tablespoons              3/4 cup

Orzo (grain-shaped pasta)                    1 cup                           2 cups

Boiling chicken stock or broth –          3 cups                          6 cups

   more or less as needed, or swap about ½ cup white wine for /1/2 cup broth

Coarse kosher salt (if chicken stock concentrate is used to make broth, 

you may need to omit or just salt to taste)

Italian parsley, chopped, if desired        3 tablespoons              6 tablespoons

Parmesan cheese, if desired

 

1.    Heat olive oil in heavy, large saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. 

2.    Add orzo and sauté 5 minutes.  Add about 2 cups of the boiling chicken stock and salt. Simmer uncovered until most of liquid is absorbed, add 2 more cups of stock; continue process until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes; stir often.  

3.    Remove from heat. Mix in fresh parsley and Parmesan cheese if desired.

 

Variations: 

q  Add a couple of cloves of minced garlic along with the onions.

q  Add sliced mushroom and sauté along with the onions.

q  Add veggies such as asparagus, diced and cooked butternut squash, etc. 

Make Ahead Option:  Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Aiden & Aunt Meta’s version – In step #1, omit the onions and instead add a tablespoon or two of freshly chopped herbs (we used thyme leaves, basil, oregano and parsley) to infuse the oil with flavor/ We served the Parmesan on the side.  

Bursting with Flavor Tomatoes with honey from Labertew Apiaries

Olive oil, balsamic vinegar and honey from Labertew Apiaries takes these tomatoes over the top with layers of flavor! Labertew Apiaries was featured in the latest issue of KANSAS! magazine. (2022, vol. 78, issue 5). An article about the  Fly Boy Brewery & Eats includes a recipe that uses their honey + there is a one page article about the apiary in Sylvan Grove, owned and operated by Stan and Sandy Labertew and their family. 

Bursting with Flavor Tomatoes 

About 1 pint grape or cherry tomatoes

About 1 tablespoon olive oil + extra for drizzling

1 to 2 tablespoons balsamic vinegar + extra for drizzling 

About1 teaspoon honey 

2 to 3 cloves garlic, halved 

Fresh basil leaves, chopped, plus more for garnish 

1. Preheat the oven to 425°F. B
2. Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. 
3. Toss the grape tomatoes in olive oil, vinegar and honey. 
4. Arrange in a single layer on foil. Bake the tomatoes until they burst, about 6 minutes.
5. Serve warm, at room temperature or chilled. Garnish with fresh basil. 
   
   
   
   
   
   

   

   The Labertew family — Ben, Angie, Sandy, Stan in their  shop in Sylvan Grove.
   

   Honey fans can follow the progression of bee keeping on Facebook: Labertew Apiaries/Labertew Honey 

Ratatouille Cassoulet with Herb Drizzle

Ratatouille is a favorite summertime dish but usually I make more of a "stewed" version. After perusing several cassoulet recipes, this is what I can up with. It was so delicious and combined nicely with baked white fish. 

Veggie amounts are general; I just used the amount that filled the casserole dish I was using.  I ended up with a couple of leftover eggplant rounds so just chopped them up and added them to the sauce. Obviously, it's a flexible recipe!

Ratatouille Cassoulet with Herb Drizzle   4servings

Veggies 

1 smaller eggplant

3 to 4 roma tomatoes

2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini

Sauce

1 to 2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

2 smaller bell peppers — green, red or yellow                       

Salt, to taste

Pepper, to taste

About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)

1 tablespoons chopped fresh basil

Herb Drizzle 

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

Topping

Grated Parmesan cheese 

Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.

Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.

Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir. 

Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange  the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies. 

Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.

 

Make Ahead: Dip prepared eggplant in tomato sauce before spooning into the casserole; this will prevent discoloration of the slices.

Recipe without photos:

Ratatouille Cassoulet with Herb Drizzle   4servings

Veggies 

1 smaller eggplant

3 to 4 roma tomatoes

2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini

Sauce

1 to 2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

2 smaller bell peppers — green, red or yellow                       

Salt, to taste

Pepper, to taste

About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)

1 tablespoons chopped fresh basil

Herb Drizzle 

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

Topping

Grated Parmesan cheese 

Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.

Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.

Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir. 

Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange  the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies. 

Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.

 

Make Ahead: Dip prepared eggplant in tomato sauce before spooning into the casserole; this will prevent discoloration of the slices.

Kamila Dandu's Spicy Basil Pesto as featured in KANSAS! Magazine, Spring 2022

Kamila Dandue is an amazing gardener, cook and person!  Her gardening/cooking story appears in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). In the article Kamila sh shares gardening tips that have turned her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. She also provides recipes for this spicy version of basil pesto and Roasted Eggplant in Spicy Yogurt.

She has also mastered the art of photography. All of the eye-popping photos included in this post are courtesy of Kamila.

Kamila's Spicy Basil Pesto and loaves of her savory babka-style twisted bread that's filled with the pesto.

Kamila’s “Dandu culinary fusion” is evident is her unique version of spiced pesto. She uses it on pizza, bruschetta, pasta, as a marinade, and spread on grilled cheese sandwiches. It’s also an essential ingredient in her savory bakka-style twisted bread, a feast for the eyes as well as the palate. 

Spicy Basil Pesto 

Yield: About 1 cup

INGREDIENTS:

3 to 4 garlic cloves

1/4 cup pine nuts, toasted (almonds or walnuts may be substituted)

4 green chilies (less or more)

2 cups packed basil

Salt, black pepper to taste 

1/2 to 3/4 cup olive oil + extra for covering finished pesto

2 tablespoon lemon juice or to taste

1/4 to 1/2 cup Pecorino Romano or Parmegiano (Parmesan) cheese

INSTRUCTIONS: 

1.    Pulse garlic, toasted nuts and green chilies in food processor until coarsely chopped.

2.    Add basil, salt and black pepper

3.    Gradually add olive oil and lemon juice, process until fully incorporated and smooth. (Begin with lesser amounts and add more to achieve desired consistency.) 

4.    Add cheese and pulse lightly to incorporate. Check for seasonings.

5.    Place in a jar or covered container. Cover top of pesto with a layer of olive oil to protect from darkening. Keeps in refrigerator for several weeks.  

    Kamila has a flair for flavor and her food is always picture-perfect as illustrated here . . .

Slow Cooker Creamy Tomato Basil Chicken

This flavorful, slow cooker chicken dish is great for a busy day. I served it over quick cooking angel hair pasta with a salad on the side. Recipe came from Recipe Rebel blog.

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

   
4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
   
5. Stir in fresh basil and serve over pasta or rice.

Recipe without photos . . .

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
5. Stir in fresh basil and serve over pasta or rice.