Dinner in July

Dinner in July

From Atelier Farm

The whole point of the dish is to pop warm cherry tomatoes in your mouth—you can tell how sunny it has been that week by how sweet the tomatoes are. The flavor of the dish stands on the flavor of its basic ingredients, which is why I like it, as I really feel as though I’m savoring the farm.

Ingredients, Quantities By Feel

  • Summer Squash
  • Cherry Tomatoes
  • Basil
  • Garlic
  • Salt
  • Olive Oil


Spiralize summer squash into noodles using a spiralizer. Heat skillet to medium heat and add two teaspoons of olive oil. Toss in squash noodles and saute for several minutes until they become soft


In another skillet, warm over low-medium heat: whole cherry tomatoes (cut some of the largest cherry tomatoes in half for a bit of saucey-ness), ripped basil and minced garlic. Stir to mix ingredients and warm through.

After warming, add olive oil and salt to taste and mix with the squash noodles. Enjoy!

Goat Cheese Egg Melt

Goat Cheese Egg Melt

from Catoctin Creamery


  • 2 eggs
  • 1 tablespoon butter
  • 1 tablespoon milk
  • 1 tablespoon basil
  • 1/2 teaspoon salt and pepper
  • 1 clove of garlic
  • 2 ounces of goat cheese


Beat together 2 eggs, 1 tablespoon of milk and a little salt and pepper.

In a small pan, melt 1 tablespoon of butter. Add a clove of fresh garlic pressed and 1 tablespoon of basil once cooked a little, maybe 20 seconds (Note: can add any other vegetables or cooked meat that you like at this time – I like to add a little cooked ham most of the time)

Then add the egg and milk mixture above.

Once bubbly but when the eggs are still liquid, add 2 ounces of chevre goat cheese, and mix together. Once the eggs are fully cooked, take off the heat and eat!

Blueberry Crisp

Blueberry Crisp

Ingredients For The Filling

  • 2 to 2 1/4 pounds fresh blueberries, rinsed & well-drained
  • 2 Tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest zest of 1 lemon
  • 3 Tbsp all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

For the Crumble Topping

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 1/8 tsp generous pinch of salt
  • 8 Tbsp 1 stick cold, unsalted butter, diced
  • 1/2 cup quick-cooking oats
  • 1 cup sliced almonds divided


Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.

Whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13-inch baking dish.

Combine and mix 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt.

Add the diced cold butter and smoosh with your fingers until the butter is the size of peas.

Add 1/2 cup oatmeal and use your hands to make large crumbles. Add 1/2 cup of the sliced almonds and mix to combine.

Spread the topping over the fruit and cover evenly, then sprinkle 1/2 cup of almonds over the top. Bake 40 minutes at 350˚F. Let sit for at least 15 minutes before serving with a scoop of Moo Thru vanilla ice cream!