1
45 Minute Vegetarian Chili
2
Mexican Arugula Corn Salad
3
Corn and Tomato Rice Salad
4
Meatless Cheesy Taco Casserole
5
Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!
6
Easy 4 Ingredient Watermelon Soup
7
Cheesy Vegetable Farm Omelette
8
Vegetable Lo Mein
9
Potatoes and Kale
10
Chipotle Lentil Dip
11
Vegetarian Sloppy Joe Lentil Sandwich
12
Cheesy Vegetable Soup
13
Avocado Sailboats Filled With Mexican Corn Salad
14
Cheddar Cheese Scalloped Potatoes and Broccoli
15
Ricotta, Basil, Tomato Tea Sandwiches
16
1 Pot, 3 Ingredient, 15 Minute Broccoli Macaroni and Cheese
17
Healthy Roasted Vegetable Sandwich
18
Watermelon Jam – A perfect recipe to use watermelon juice!
19
Chinese Buffet Green Beans With Ham
20
How to Make Crushed Chili Pepper Powder from Jalapeno Peppers

45 Minute Vegetarian Chili

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last (last) weekend we had some pretty amazing canned chili for lunch on the land.  The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes.  The thing is though, this was vegetarian chili.  After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili.  This 45 Minute Vegetarian Chili recipe was born!

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

(By the way – Caroline’s is the best canned Vegetarian chili ever.  If you need some cans to take camping or to stock up your pantry, definietely try it!)

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies.  Now comes the beans: black and kidney beans.  There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper.      We’re going to give it that texture that ground meat gives it with meatless crumbles.  If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!).   It has the same texture consistency of meat while being tasty.  I recommend using Neat or Morningstar brands for crumbles.    Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him). 

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

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Mexican Arugula Corn Salad

 

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing!  This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  My family loves this salad, it makes healthy eating easy!

I love this Mexican flavored Arugula Corn Salad!  The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner.   I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing!  This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  My family loves this salad, it makes healthy eating easy!

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.   What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch.  And what’s even better is there no time waiting for lunch or dinner to be heated,  this Mexican Arugula Corn Salad is made within minutes.  

Here’s a video that shows just how easy it is to make this salad!

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Corn and Tomato Rice Salad

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This is a sponsored recipe post written by me on behalf of Minute® Rice.  This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks.  With it’s Mexican inspired flavor it’ll be a hit with everyone!  And even better, it’s ready in 15 minutes!

I’m in love with this rice salad.   I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty.     This is a great fresh ingredient recipe that lightens up dinner.    You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.  What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it.  Anyone else love Mexican flavored everything?  This salad is so good you could even fill up a burrito with it and call it dinner.

This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks. With it's Mexican inspired flavor it'll be a hit with everyone! And even better, it's ready in 15 minutes!

And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.

The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes.   Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time.  I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options.    One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.  

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Meatless Cheesy Taco Casserole

Meatless Cheesy Taco Casserole – yum! By substituting black beans and corn for ground meat, we can make a delicious Meatless Cheesy Taco Casserole that will become a family favorite!

Hi everyone – I hope you’re having a great week!  I’m typing this post from the glamorous back row of a Boltbus that’s traveling back to NYC from Washington DC (more about that next week! I went to the White House! OMGZ.) I’m sorry it’s been a little quiet around here but with building the garden on the land, R+R work, writing/shooting, and some travel (for work) this week has been tough.   I also have to go to the accountant for my taxes tomorrow so this week is super rough. 😉   I ate 2 donuts today. I feel so guilty. 

This Meatless Cheesy Taco Casserole is one of our favorite dinner recipes.  It’s one of those dishes that you don’t get sick of having multiple times a week (we love it that much).  Since going vegetarian, I’ve had to figure out how to change my recipes and that’s what I did for this casserole. Instead of ground beef, I’m adding in black beans and frozen corn.  Mix that with some elbow macaroni, fresh tomatoes, green peppers, tomato soup, taco seasoning mix and taco cheese and you have the perfect weeknight meal!  I don’t want to call this recipe healthy, because it does have the word “cheesy” in the title, but the recipe only calls for 3/4 cups of cheese and if you want you can even add less.   My husband who still eats meat (but hardly does because I’m the chef of the house) loves this meal and doesn’t miss the ground beef at all!  You know it’s a winner when he requests Meatless Cheesy Taco Casserole every week!

So without further ado…here’s our favorite taco casserole!

Meatless Cheesy Taco Casserole - yum! By substituting black beans and corn for ground meat, we can make a delicious Meatless Cheesy Taco Casserole that will become a family favorite!

Meatless Cheesy Taco Casserole_17

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Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!

You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life! 

Spaghetti is a tricky. I don’t mean the process of making it, that’s usually easy. The tricky part is figuring out how much spaghetti you have to make.  Have you ever asked your loved ones “How hungry are you?” in hopes they will tell you precisely how hungry they are so you make the exact amount of food.  Usually the answer is “Sorta hungry” or “Very hungry” which both aren’t that helpful.  So into the boiling pot goes the entire box of spaghetti.  9 out of 10 times, there will be spaghetti left, which then goes into a glass storage container into the refrigerator until someone decides they want to eat leftover spaghetti.  Many times, I’m afraid to admit, noone wants to eat that leftover spaghetti and it goes bad.  I hate wasting food.  It’s the worst.   So I set out on how to bring leftover spaghetti back to life, so it wouldn’t go to waste anymore!

You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

Hack to bring leftover spaghetti back to life:
Put 2 cups of water in a large skillet.  Bring to a boil.  Add leftover spaghetti and cook 30 seconds. Drain water. Serve!
.You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

Now you’re all done and ready to make this delicious Leftover Spaghetti Skillet with Tomatoes and Green Peppers!  
This dish is quick and easy (it takes 5 minutes to make).   It’s full of  diced tomatoes and fresh green peppers which makes it great for a vegetable filled Winter or Summer meal.    Sometimes in the Winter we can get dragged down by heavy casseroles or soups, but this dish is the opposite of that.   Along with the vegetables, this spaghetti is coated in olive oil and Parmesan cheese which makes you feel like you’re eating a Summer time meal!
You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

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Easy 4 Ingredient Watermelon Soup

Watermelon soup is a delicious warm soup.  In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

Yes, it’s the last day of February and I’m giving you a watermelon recipe because I like to go against the blog rules of only putting recipes on your site that are “in season”.  To be honest, watermelon can always be in season if you freeze your Summer watermelons.  If you ever have a watermelon that you think you can’t eat completely, don’t let it go to waste! Just chop it up, or turn it into watermelon juice, throw in the freezer and you’ll have it for months to enjoy!    That way it can be Winter and you can enjoy this Hot Watermelon Soup!

(This is watermelon juice that I freeze. I just throw chunks of watermelon in the blender and then measure 2 cups into a freezer bag).
This Hot Watermelon Soup is very simple to make witWatermelon soup is a delicious warm soup. In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

This Watermelon Soup makes me happy because I just want to grab my sunhat and a shovel and run to the garden.  I have been getting the garden shivers lately.  You know the garden shivers, right?  It’s when you’re so excited for the garden season that every time you think about what you’re going to grow you just start to shake with excitement.  I’m not a doctor but I will confirm that garden shivers are not dangerous at all, instead they cause happiness.   When I eat this Watermelon Soup, either in the Summer or the Winter, it makes me think of the garden and all the great memories that come along with it (not to mention the power of saying “I grew this!”).   So I like to consider it a happy soup!

Watermelon soup is a delicious warm soup. In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

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Cheesy Vegetable Farm Omelette

Cheesy Vegetable Omelette is packed with garden fresh vegetables!   This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step!  The best part is that you can customize it what veggies you have – my favorite are tomatoes, broccoli and peppers to add in!

I call this recipe “Vegetable Farm Omelette” because you can throw into it as man veggies as you can fit.  The omelette can be tweaked depending on the season.   It needs to become best friends with your garden or farmer’s market.   I threw broccoli, tomatoes and peppers in mine because those are my favorites (and what’s always in my fridge).  I think this combo of veggies are a winner, but feel free to add in onions or carrots or chopped up spinach or kale to make your omelette more “you”.

Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have - my favorite are tomatoes, broccoli and peppers to add in!

There’s a few keys to a perfect omelette.  You need a good egg recipe.  You need to have the right size pan.  You need to know when’s the exact time to flip one side over.    I’m here to help you with all of this.

Ready to make a life changing Vegetable Farm Omelette?  Let’s go!

First, cut up your veggies.  You want to cut them pretty small.  If the vegetables are too big your omelette might fall apart and we don’t want that. This is about a tablespoon of tomatoes, green pepper and a handful of broccoli.  If some of it doesn’t fit, that’s ok, you can just throw it on the omelette when you serve it.
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have - my favorite are tomatoes, broccoli and peppers to add in!

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Vegetable Lo Mein

Recipe for Vegetable Lo Mein. Now you can make your favorite Chinese restaurant dish at home!

There’s been one favorite Chinese dish that’s been hard for me to conquer in the kitchen over the years, lo mein.    I love the noodles, the sauce and all the fresh vegetables that are chopped up in it.  I love ordering a plate full of lo mein and shocking everyone as I eat every single noodle.   I love lo mein.    From the Chinese restaurant to my own kitchen has been hard though.  First you have to find the right noodles, and then you have to cook them just right.  The most important part is making the sauce.  The sauce needs to taste authentic while gently coating the noodles and vegetables. 

But finally… finally…. I got it! I’ve made Chinese restaurant quality lo mein noodles at home!  And now I’m sharing with you so everyone can get their lo mein on!

Vegetable Lo Mein. Now you can make your favorite Chinese restaurant dish at home!

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Potatoes and Kale

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.  

We have 4 heads of kale growing in the garden right now.  They are hearty plants so they can hold up with Winter temperatures and a dusting of snow that might fall on their pretty little heads.
Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

But I’m going to tell you something that might make me a bad gardener.  Please don’t hate me.  Kale isn’t a favorite food of mine.  In fact if someone offers me a kale chip, I will take one because I’m nice, but in the back of my head I’m thinking “Oh, gee, a fake potato chip, great”.   Now don’t get me wrong, kale chips can be good, but I don’t trust anyone who is going to pick a kale chip over a delicious kettle potato chip.   You know those people who tell you they’d prefer a green kale smoothie instead of a chocolate milkshake? Yeah, never trust them.  

So here’s my predicament.  We grow kale because the plants themselves rule.  They grow big and they always produce.  Now comes the hard part.  It’s usually hard for me to find something to do with kale that knocks our socks off in the kitchen.  Out of the hundreds of recipes on this blog, there’s less than 10 that feature kale (and you can find them here).  These are our favorite kale recipes, but you can tell the majority of them use kale in a way of “hiding” it (for example, kale meatballs are one of our favorites, but it gets the help of the meat and spices).    There’s nothing wrong with that, I mean who cares how you get your greens in, right?  But I feel like those recipes don’t give kale the respect it deserves.  I need to respect the kale more.  Kale does a awesome job in the garden and here I am not making it a star.  While all the other plants end their garden season, kale stands out there in the freezing temperatures to keep growing for us.  Gosh, I feel like a horrible garden mom now.  I’M SORRY KALE.  I WILL LEARN TO LOVE YOU MORE!  I WILL LEARN TO EAT YOU MORE!

Say hello to “Potatoes and Kale”.  A basic, easy recipe that taught me to respect the kale, love the kale, eat more of the kale.  I can’t believe I’m saying this but I’m in love with this simple meal.  I super can’t believe I’m saying this but I ask for kale for dinner now.  Matthew is all “What should we have for dinner tonight?” and I’m all like “Kale! Kale! Kale!”.   This little dish changed my feelings towards kale.    Also I should give credit where it’s due, thank you Matthew, because this is his recipe. He’s the chef behind Potatoes and Kale.  After asking this for the 3rd night in a week I got him to write out the recipe which I’m sharing here.

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

The ingredients are simple.  Potatoes.  Kale. Olive Oil. Salt + Pepper.  That’s it.     Eat it as a side dish or throw it on a little bed of  noodles and call it dinner (that’s what we do).   Not only is the meal delicious and easy, but it makes you feel like a all-star afterwards because you just ate a healthy meal and you loved it!

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Chipotle Lentil Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #VivaLaMorena  #CollectiveBias

This Chipotle Lentil Dip is smoky, flavorful, and brings a touch of heat.    Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich!  Either way, you can’t go wrong!

Do you snack when you get home from work (or school)? Or do you have the willpower to wait until dinner?  I often get scolded because even if dinner is only 30 minutes away, I usually spoil my appetite just a touch with a snack.   Usually it’s a piece of string cheese, a big handful of almonds, a banana or crackers.  One of my favorite snacks is candied jalapenos on a small slice of cheddar on top of a cracker, but sadly I’m all out of candied jalapenos (weep, weep).   So while I was looking for something to become best friends with my beloved salted crackers I came up with this simple Chipotle Lentil Dip. 

This Chipotle Lentil Dip is smoky, flavorful, and brings a touch of heat. Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich! Either way, you can't go wrong!

This is a type of dip that keeps giving.  You get one taste in your first bite but then it develops into a new taste as you continue.  First you’ll taste the smokiness, then a slight sweetness and finally a hint of heat due to those chipotle peppers.   Some people fear spicy foods so this isn’t a heat overload.  It’s not going to burn your mouth, or even make you wince.  It’s a good middle in the road dip that spicy food lovers and haters can both enjoy.   But if you are a heat seeker, add in 2 chipotle peppers and you’ll get double the kick.    With some major football games coming up be sure you make enough if you have guests coming over or are going to a friends house.   This dip is completely veggie friendly and is a good alternative to snack on instead of those greasy finger goods we all eat while watching the big games.  

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Vegetarian Sloppy Joe Lentil Sandwich

Vegetarian Sloppy Joe Sandwich recipe made with lentils in crushed tomato sauce! This is one of my most requested comfort food meals from kids at dinner time! Families will love how easy these homemade sloppy joes are to make and how delicious they are! It’s also great for leftover lunches!

The love of lentils is a recent phenomenon for me. It wasn’t until I stopped eating meat that I realized how amazing (not to mention delicious and filling) they are. I usually put dry lentils in the mind frame of dry beans. Dry beans are cheap and tasty, but I never want to wait to soak them (or should I say, I always forget to soak them). Then I realized that dry lentils don’t have to be soaked overnight.  Cook them for 30 minutes and they’re ready to go. Once I found that out, it was official: I was in love with lentils.

I’ve been enjoying these Lentils in Crushed Tomato Sauce for a bit now.  They have slowly risen to my top 10 current favorite meals.  It finally feels like winter here, so we curl up with these lentils on sandwich rolls (Vegetarian Sloppy Joes!), alongside some french-fries, and it’s the perfect quick dinner while we watch whatever basketball game is on that night.    Vegetarian Sloppy Joe Sandwich recipe made with lentils in crushed tomato sauce! This is one of my most requested comfort food meals from kids at dinner time! Families will love how easy these homemade sloppy joes are to make and how delicious they are! It's also great for leftover lunches!

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Cheesy Vegetable Soup

If you’re looking for a Winter soup that will warm you up then look no further – this Cheesy Vegetable Soup is it!

*First of all – Happy Holidays, Merry Christmas to everyone! I want to wish you and your family a happy and relaxing Christmas.  I’m virtually sending you a gift wrapped hug and hot chocolate! *

This soup has it all – tons of vegetables, tons of flavor and lots of creamy cheesiness!  When I made this and saw people were going back for seconds (and thirds!) then I knew this soup was a hit.  While spooning a cheesy taste into their mouth and muttering “This soup is really good!” then I knew I had to post this recipe!

Vegetable soups are usually thought of more broth based, but I love cheesy vegetables.   I was able to use our frozen garden green beans and carrots in this recipe.  It’s the best feeling when you can use your Summer veggies on cold Winter days!  For this recipe I’m using frozen green beans, frozen corn and fresh carrots and potatoes, but you can throw whatever frozen vegetables you want into this.  Frozen broccoli, cauliflower, California blend, carrots or peas would all taste great!  If possible, don’t skip the potatoes! It gives the soup a heartiness that will fill you up.  

If you're looking for a Winter soup that will warm you up then look no further - this Cheesy Vegetable Soup is it!

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Avocado Sailboats Filled With Mexican Corn Salad

Tracking PixelThese Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

Avocado, you beautiful thing.  Want to know a surprising fact? I had my first avocado in my 20’s.  As a kid we would never have them in the house and I never tasted guacamole.  Then I slowly started to eat them as a sliced topping on my favorite tortilla soup.  Now today, I’m licking clean (TMI?) the guacamole bowl.    So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties.  I love a good potluck where all your friends gather together and bring all types of food to enjoy.   So I got to thinking about avocados…what could I do besides the usual guacamole?  And what I could do fun with them?  Then one afternoon it hit me, Avocado Sailboats!  And even better they’re filled with my favorite Mexican Corn Salad.

These are simple to make.  You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes.  I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table.    I hope you give these a try!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!


You’ll need 12 avocados which will make 24 sailboats.  If you want to scale it up or down, then do the math accordingly.  Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
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Cheddar Cheese Scalloped Potatoes and Broccoli

Cheddar Cheese Scalloped Potatoes with Broccoli and Cream of Mushroom Soup is a easy and quick recipe that is loaded with flavor!   My family declares this homemade cheesy dish the best casserole I make!  Warm up to this baked classic meal sometime soon!
 

We’ll be having our first Friendsgiving this Friday and I’m so excited to see friends and eat all their yummy casseroles, vegetable dishes and dessert.  I’m also pretty excited to share this Cheesy Scalloped Potatoes with Cream of Mushroom Soup and Broccoli Casserole with them!

To me holidays are all about side dishes.  As my first year as a Vegetarian during the holidays it’s going to be a culinary adventure but that’s ok, side dishes are always my favorite.  In the past turkey has been good, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up!  I made this casserole with the thought of doing a in between of a mac and cheese and mashed potatoes. It’s creamy, it’s cheesy and even better it uses my favorite Cream of Mushroom soup and a bunch of broccoli.  Have you guys noticed my love of broccoli in recipes? I can’t help it. I see broccoli hearts in my eyes.

Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

Instead of using all that milk and a bunch of cheese this recipe is calling for a Family Size can of  Campbell’s Condensed Cream of Mushroom soup.  You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too?   This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.

You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic.  Then you’ll want to cut up a head of broccoli.  Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

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Ricotta, Basil, Tomato Tea Sandwiches

Tracking PixelThis is a sponsored recipe post written by me on behalf of Hunt’s canned tomato products.  Relax and enjoy a Ricotta, Basil, Tomato Tea Sandwich!

There’s something about a afternoon get together with mini sandwiches that makes me happy.  Can you imagine a brunch with friends and there’s heart shaped delicious sandwiches waiting for you on the table?  Doesn’t that scream love and yum at the same time?  In this super easy to put together recipe we’re going to make Ricotta, Basil, Tomato Tea Sandwiches that you can whip up in just a few minutes.

You only need a few ingredients for this recipe: bread, ricotta/garlic/basil mixture, Hunt’s Diced Tomatoes, and more basil.   You’ll also need some adorable cookie cutters where you can be creative.  I used hearts here because I love you guys, but stars and festive shapes like pumpkins for Thanksgiving would be super cute too.  Also, cat cookie cutters are always a good idea.  Anything cat is always a good idea.  Trust me.
Ricotta,-Tomato-and-Basil-Tea-Sandwiches_Combo3

You can use any type of bread, I used whole wheat because that’s always something I have in my refrigerator.  You can also use some fancy bread but that’s something I pretty much never have in my refrigerator.  Grab a bunch of pieces of bread and start cutting your shapes out.
Ricotta,-Tomato-and-Basil-Tea-Sandwiches_Combo1

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1 Pot, 3 Ingredient, 15 Minute Broccoli Macaroni and Cheese

This Stovetop Broccoli Macaroni and Cheese is made with 1 pot,  3 ingredients and only takes 15 minutes to make.   Grab your pasta, Velveeta cheese and broccoli and make this easy creamy homemade mac and cheese for dinner soon!  Kids will love how delicious it is! Adults will love how simple it is to make!

You guys, you’re going to love this Broccoli Macaroni and Cheese.  It’s a real 1 pot, 3 ingredient, 15 minute meal and it’s one of my favorite cheesy pasta dishes.

1 pot – seriously.  
3 ingredients – Noodles, cheese and broccoli.  Boom, easy.
15 minutes – A real 15 minute meal. Not 15 minutes plus prep time.  You might even finish in 13 minutes!

With recent chilly nights where I wrap a blanket around me, I crave comfort food. I want it hot.  I want it cheesy.  But I also want some vegetables because a garden girl always want some freshness.  Plus I like to think that when you add vegetables to recipes it makes them healthy.  Like Glazed Carrot Donuts,  Red Bean Brownies, Sinful Chocolate Black Bean Brownies or Pumpkin Macaroni and Cheese.  See, all healthy recipes. You agree, right?  Ok, great.

So Broccoli and Macaroni and Cheese was the only way to go.  But with comfort food, I want it quick.  That way I don’t have to get out of my warm blanket for more time.  I could wear my pink house robe while cooking to stay warm, but trust me, noone wants to see that.
15 Minute Macaroni and Cheese_7

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Healthy Roasted Vegetable Sandwich

HEALTHY Roasted Vegetable Sandwich is a hoagie filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

What I love about roasted vegetables is that it’s plug and play.  I am using mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes and green beans in this recipe because they’re my favorite and they’re in season veggies from the garden but you do you.  Want to add onions, broccoli or squash? Go for it.  Ready to get your hoagie on?
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now chop and dice them up!  It’s really important to dice your potatoes up into 1/2 inch pieces as they will cook quicker and evenly with the other vegetables. If you cut them up larger then they are going to take longer to cook and your other vegetables will be overly cooked.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Throw them in a large bowl and give them a flip.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now start making your olive oil dressing ready that you’ll be drizzling over these vegetables.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Drizzle it on your veggies and continue flipping them so they’re coated in your oil.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

I had to use 2 cookie sheets for this recipe because it’s alot of vegetables.  Now it goes into the oven… roasting time!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Enjoy that roasting smell in your home…. and now the before and after!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

SWOON!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now grab your rolls.  It’s up to you what you want to use, I love hoagie rolls but I also love big sandwich rolls for a Roasted Vegetable Sandwich!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.  

Put your hoagie on a sheet of paper towel and start adding the roasted veggies inside them. See, aren’t you happy that you put that paper towel under them?
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Grab a slice of cheese and put it on top, watch how it magically melts.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now add some more roasted vegetables on top! We’re going to overflow these hoagies with veggies.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Just seeing this hoagie I just want to dive through the screen and eat it all!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

 

Enjoy this Roasted Vegetable Sandwich friends!

 

Roasted Vegetable Hoagie
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Ingredients
  1. 8 oz mushrooms sliced
  2. 2 green peppers sliced
  3. 2 jalapeno peppers diced (remove the seeds)
  4. 2 large tomatoes cut up
  5. 2 potatoes cut up into 1/2 inch cubes (this is important because you want them to cook quickly)
  6. 1 cup green beans cut into thirds
  7. 1 tablespoon dried oregano
  8. 1 teaspoon dried thyme
  9. 1 teaspoon dried rosemary
  10. 3 cloves garlic minced
  11. salt + pepper to taste
  12. 1/3 cup olive oil
  13. 4 hoagie rolls
  14. 4 slices of cheese
Instructions
  1. Preheat oven to 450 degrees.
  2. In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
  3. Put vegetables on a a large roasting pan or cookie sheet that's been sprayed with nonstick spray. I used 2 cookie sheets because there was lots of vegetables.
  4. Pour olive oil mixture onto the vegetables and toss to coat.
  5. Roast for 30 minutes, stirring half way.
  6. Once out of the oven put vegetables on hoagie rolls and then add a slice of cheese on top.
  7. Serve and enjoy!
Notes
  1. For tailgating, wrap a paper towel around the hoagie for quick clean up!
  2. Serving: 4-6 hoagies
Brooklyn Farm Girl http://brooklynfarmgirl.com/
HEALTHY Roasted Vegetable Hoagie is a sandwich filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!

 

Watermelon Jam – A perfect recipe to use watermelon juice!

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you’ll have jam soon enough to spread on a bagel.

This year we grew a bunch of watermelons in the garden.  If you’re looking for a good container fruit to grow, watermelon is the direction you should go in.  On each plant we usually get 3-4 watermelons which quickly adds up when you have a few plants!   By the way did you know that watermelon is a fruit and a vegetable? It is a fruit because it grows from a seed. It’s a vegetable because it is harvested and cleared from the field like other vegetables and because it is a member of the same family as pumpkins. I had no idea!  
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

With watermelon cut to enjoy in fruit leather (recipe coming soon) we are left with quite a bunch of watermelon juice.  I always freeze some juice to enjoy in smoothies throughout the Winter, but I wanted to do something with the watermelon juice now, so I made some watermelon jam.

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

I love making homemade jam with blueberries so I decided this time to make a watermelon jam recipe. And because I think all jam tastes and smells better with a bit of cinnamon we’ll throw some of that in to make it extra special.  This recipe calls for 16 cups of watermelon juice (watermelon is 92% juice) but if you don’t have that much just scale down the recipe.

 Start with a big pot of your watermelon juice.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

Bring it to a boil on the stove. Reduce heat to medium high.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

And then continue to lightly boil for the next 2-3 hours.  You will see the watermelon start to break down and thicken to a dark jam color.  This is mine after 3 hours.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

I’ll let the jam sit for a few minutes to thicken up completely and then I’ll quickly get it in mason jars,  You can see how thick the jam got here.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

I bet noone will believe you when you tell them this jam is watermelon jam!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

 Now throw in a mason jar and into the fridge it goes.  This would  make a great holiday present too!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

When it’s ready to spread on a bagel or toast, smear a bit all over and enjoy your homemade jam!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

Hope you enjoy it as much as I do!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

 

Watermelon Jam
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Ingredients
  1. 16 cups watermelon juice (seeds out)
  2. 1 cup sugar
  3. 1 tablespoon lemon juice
  4. 2 tablespoons cinnamon
Instructions
  1. Mix all ingredients in large pot. Bring to a boil.
  2. Reduce heat to medium high. Keep a eye on this so it doesn't boil over. Skim foam as it rises. Check and stir every 15 minutes.
  3. Continue to boil for 2-3 hours (mine took 3 hours). Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn't burn.
  4. Let sit for 5 minutes. Immediately place in mason jar. The jam hardens quickly so if you let it sit for longer it will be tough getting it out of the pot.
  5. Place in refrigerator and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

Chinese Buffet Green Beans With Ham

These Chinese Buffet Style Green Beans With Ham are delicious!  A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!

 Chinese food is one of my favorites but I have to admit that usually after I eat takeout I feel guilty and awful.  Over the years I’ve really been working hard to perfect some Chinese recipes to get them tasting like the restaurant but healthier by making them in my own kitchen.  I even have a section of Chinese recipes favorites here, with a little push that the Chicken and Broccoli is a fan favorite on my blog. 

 Right now we have a bunch of green beans growing in the garden.  I love rooting around in the bush beans trying to find the beans.
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

With some freshly green beans just picked I  knew what was on the menu: Chinese Green Beans, just like from the Chinese buffet!    To make this a full all around meal ham is a great addition to Chinese Green Beans.  You can used Cubed Ham or Diced Ham, depending on what you like.  It’s also a perfect recipe for leftover ham. 
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

What else do you need?  I love adding green peppers to Chinese meals because they soak up the soy sauce and other sauces so nicely. Whenever I get broccoli and garlic sauce for takeout, they always add green peppers.  I love it!  I also love how weirdly shaped this pepper from the garden is.  I love weirdos. 
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

And 15 minutes later, your meal is done. That’s faster than calling the Chinese restaurant and waiting for it to be delivered!
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

If you have sesame seeds in your pantry, sprinkle some on top.  They make a nice little crunch on top. 
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

Now load up on beans and enjoy your meal!
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

Chinese Buffet Green Beans With Ham
These Chinese Buffet Style Green Beans With Ham are delicious! A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!
Print
Ingredients
  1. 2 tablespoons vegetable or sesame oil
  2. 2 cloves garlic, minced
  3. 1 pound green beans, ends cut off
  4. 1 large green pepper, chopped
  5. 1 cup chopped ham
  6. 1 tablespoon sugar
  7. 2 tablespoons oyster sauce
  8. 2 tablespoons soy sauce
Instructions
  1. Heat oil in a large pan over medium high heat.
  2. Stir in garlic and mix for a minute or until slightly browned.
  3. Add green beans and pepper and stir for 10 minutes.
  4. Add ham, sugar, oyster sauce and soy sauce and heat for a additional 5 minutes.
  5. Remove from heat and serve.
Notes
  1. For vegetarian option, follow the recipe but don't add ham.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

These Chinese Buffet Style Green Beans With Ham are delicious!  A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!

How to Make Crushed Chili Pepper Powder from Jalapeno Peppers

Have a bunch of jalapeno peppers?  Dry them for a few hours, crush them up and you’ll have Chili Pepper Flakes to last you all Winter long!

This year we planted a little more jalapeno pepper plants.  Actually we didn’t plan on this but some of our jalapeno seeds got mixed up with green pepper seeds and then suddenly as the seeds started to come up and turned ito seedlings, we realized we were going to have a ton of jalapeno peppers.  This was fine with me because you know I love candied peppers and eat about half a cup a day (amazing for a afternoon snack with crackers and thinly sliced cheese).  But a girl can only have so many jars of candied jalapenos stored up for Winter. With a few pounds of jalapeno peppers just picked (and more to pick tomorrow) I got to thinking about what else could I do with them?

How to Make Crushed Chili Pepper Powder and Flakes from Jalapeno Peppers. Have a bunch of jalapeno peppers? Then dry them in the oven for a few hours, crush them up and you'll have Chili Pepper Flakes to last you all Winter long!

I love preserving vegetables for Winter (here is my guide)  to give a little garden memory when it’s snowing here in the Northeast.  If you look at our mini freezer right now it’s stocked up with tomato sauces, salsa verde and pumpkin puree ready for Winter. My goal is not to buy any tomato sauce  ever again and keep it in rotation with all the Summer tomatoes we’ll grow again next year.   Hopefully this dream comes true.

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