This is my favorite time of the year! With no intention of sounding braggy, I have to share that grocery shopping at my parents’ farm is awesome!!! They work insane hours as they plan, plant, weed, harvest, and can tons of vegetables, most of which for the purpose of giving away! Those are some serious givers…but that’s another post entirely.

Whether you have access to fresh groceries from a local farm or the grocery store, this is the time of the year for tomatoes and squash. Yum!

Stewed Tomatoes

4 large Italian canning tomatoes (or Romas, or whatevs)

6 cloves of garlic, minced

Splash olive oil

Salt & Pepper to taste

Steps

1. In a pot, boil water and add tomatoes once boiling. Keep an eye on the tomatoes (few minutes) and remove them from the water once the skin has broken (a little slit in the skin). Dump the water.
2. While the tomatoes are cooling, splash some olive oil in the pot and add the garlic. While the garlic is heating up, skin the tomatoes, and then slice them right into the pot. Add salt and pepper to taste. Hint: I tripled this recipe and used the rest to make Around The Way Chili.

Squash & Shrimp

1 large spaghetti squash

1lb of shrimp

1 can of coconut milk

4T butter

4 cloves of garlic, minced

Red pepper flakes (optional)

Fresh basil (optional)

Salt & Pepper to taste

Steps

1. Preheat oven to 400. Slice the spaghetti squash, scoop out the seeds and lay face down in a greased pan. Bake for 25-40 min, or until the flesh is easily pierced with a knife. 
2. In a skillet, add the butter and garlic. Sautee the garlic until golden. Add in the shrimp and cook (6-10 min).
3. Add the stewed tomatoes to the shrimp, along with red pepper flakes if you want a little kick. Now add the pulp from one can of coconut milk (save the milk for countless other recipes).
4. Once the squash is done, scrape out of the skin using a fork. Return it to the shell if you’re feeling fancy (or need a pic for your blog). Cover with shrimp marinara and top with a little fresh basil. Yum! Enjoy!