1
Creamy Roma Tomato Soup
2
Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)
3
Truffled Three Cheese Flatbread
4
Mini Sugar Free Apple Muffins Made With Simple Ingredients!
5
Chocolate Peanut Butter Cake Balls (AKA What To Make When a Cake Falls Apart)
6
Mexican Vegetarian Lasagna
7
Arugula Refried Bean Burrito
8
Buttered Cabbage and Rice – 20 Minute Meal
9
Green Bean, Cabbage and Cheese (Just Like Macaroni and Cheese But Without the Pasta!)
10
Sugar Glazed Cucumber Bread
11
Fluffy Birthday Cake Muffins
12
Crustless Broccoli Cheese Quiche
13
Simple Homemade Kale Crackers
14
Melted Kale Arugula Cheese Sandwich
15
Sprinkled Butter Cookies
16
Seltzer Water Chocolate Brownies
17
How To Freeze Bok Choy Whole To Use in Udon Soup
18
Vegetarian Brown Sugar Collard Greens
19
Blueberry Cornbread Muffins – Solar Cooking, No Electricity Needed!
20
Roasted Tomato Salad

Creamy Roma Tomato Soup

Comforting Creamy Roma Tomato Soup using roma tomatoes.   This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes! 

We’re back for Day 2 of tomato week! Yesterday was Marinated Italian Diced Tomatoes, today is all about one of my favorite comfort meals: tomato soup!  

There’s something romantic about tomato soup isn’t there?  Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid.   Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket.  For me, it’s all 3 of these.     Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering.  But the best tomato soup is homemade.  It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.

Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

The first step to making homemade tomato soup is getting the tomatoes peeled and diced.  If you’ve never made tomato soup from scratch, don’t worry, this is easy.   Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes  (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.  
Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

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Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!  Bonus how to make tomato paste below the recipe!

Let me welcome you to tomato week!  If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen!  Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious! Tomorrow is all about creamy tomato soup!  Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would.  So let’s jump in to tomato week!

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!

We use diced tomatoes frequently in recipes so I like to always have some on hand.   Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze.   There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick!  We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job!  In this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes.   You can also duplicate this recipe as many times as you need per how many tomatoes you are picking.  For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!   

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!

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Truffled Three Cheese Flatbread

This is a sponsored post written by me on behalf of Home Chef. All opinions are 100% mine.

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula!  Ready in under 15 minutes! Only 650 calories per serving!

Matthew is back to school this week.  No, not as a student, but he teaches classes at FIT and SVA in NYC.  Not to brag as a proud wife, but he’s a awesome teacher. I know this because I see the looks the students give him at end of the year shows, and the followup emails that last for years after the students leave his class.     Earlier this week after back to back classes that wouldn’t bring it home until 10PM,  I wanted to make a dinner that I knew that he would love.  So I made him these Truffled Three Cheese Flatbread which can also be described as white pizza (no tomato sauce).   It was a big hit! He loved it! 

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula! Ready in under 15 minutes! Only 650 calories per serving!

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula! Ready in under 15 minutes! Only 650 calories per serving!

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Mini Sugar Free Apple Muffins Made With Simple Ingredients!

Mini Sugar Free Apple Muffins made with simple, non-fancy ingredients that everyone has in their kitchen! Recipe makes 20 mini muffins.

I am taking a break from sugar right now and I have to tell you, it’s hard.   Everything has sugar in it!  Or if you go to the grocery store and read the labels, it seems like nearly everything does, even food that you wouldn’t have guessed.  English muffins? Sugar.  Those delicious “natural” raspberry preserves? So much sugar!  Multigrain bread? Sugar.  Spaghetti Sauce? Sugar (make your own!).   Granola and Crackers? Sugar.  It’s crazy and pretty depressing.

It’s nearly impossible to find a sugar free baked good in the grocery store so I started making my own with simple ingredients.    When I started researching sugar free recipes I was kind of put off by the complex, expensive ingredients that so many people were using.   If you are just starting to go sugar free you probably don’t want to break the bank buying these ingredients because you aren’t sure if it’s going to work out or not.  So I made these muffins with ingredients that you probably have already in your kitchen.  

Mini Sugar Free Apple Muffins made with simple, non-fancy ingredients that everyone has in their kitchen! Recipe makes 20 mini muffins.

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Chocolate Peanut Butter Cake Balls (AKA What To Make When a Cake Falls Apart)

Did your chocolate cake fall apart?  Do you have peanut butter in the cabinet?  Then you can put them together to make these delicious Chocolate Peanut Butter Cake Balls!  This recipe is easy to make and a life saver for cake disasters!

One minute it’s happiness, the next it’s sadness. One minute your cake is in the oven, smelling great, you’re surfing Pinterest for frosting ideas to really “wow”.  The next minute your chocolate cake won’t come out of the pan, and then it does, in one million pieces. We’ve all been there.  Actually I was there earlier this week.   So before the tears and bad words come out I’m here to help you save the day.  

Did your chocolate cake fall apart? Do you have peanut butter in the cabinet? Then you can put them together to make these delicious Chocolate Peanut Butter Cake Balls! This recipe is easy to make and a life saver for cake disasters!

These Chocolate Peanut Butter Cake Balls are so delicious that you won’t even mind ruining your cake.  In fact, you might start ruining cakes on purpose to make these!

Did your chocolate cake fall apart? Do you have peanut butter in the cabinet? Then you can put them together to make these delicious Chocolate Peanut Butter Cake Balls! This recipe is easy to make and a life saver for cake disasters!

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Mexican Vegetarian Lasagna

This Mexican Vegetarian Lasagna Bake is filled with veggies, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!

We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese.   Many times I’ll  prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time.   Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces.    Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor.  This is a lasagna that the family will fall in love with.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

This lasagna is filled with veggies that go perfect with the “Mexican” flavor.   Most vegetarian lasagna recipes use eggplant and zucchini but I don’t .  Why?  That’s easy.  We don’t grow those vegetables, hah.  Case closed.  Instead I use the veggies that are grown in our garden to make this as fresh as possible.  There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

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Arugula Refried Bean Burrito

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula.  Dinner is made in 5 minutes!

Can you feel that Summer is here?  I sure can.    With the temperatures rising, the last thing I want to do is eat hot food.  Even worse, I definitely don’t want to turn on my stove!  These fresh burritos are full of vegetables and will cool you down.     They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!

You’ll need 4 flour tortillas.  I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love.     My favorite canned beans are Goya (especially the Rancheros) and Rosarita.  You can eat these directly from the can, or you can heat them in the microwave for 1 minute.  If you’re going for homemade check out my Refried Black Beans recipe!

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Buttered Cabbage and Rice – 20 Minute Meal

Thank you Success® Rice for sponsoring this post. Check out Success® Rice, the ultimate mealtime staple for busy back-to-school schedules.

Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!  It’s a great back to school dinner recipe! 

This is a easy comforting meal filled with vegetables from the garden that I hope you’ll love as much as I do.   Right now kids are going back to school, creating havoc on the Fall schedule.  There’s school, sports, activities, homework and there’s also you! Don’t forget to take care of you!  I wanted to create a recipe that would be ready in 20 minutes that is still wholesome with fresh ingredients – a meal you’ll feel good about serving the family. Enjoy!
Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!

The main vegetables in this recipe are cabbage and peas, 2 things that we have in abundance right now in the garden.   I’ve always liked cabbage, but this Summer I turned into a real cabbage lover.  I can’t get enough of it, especially sauteed and buttered!  Yum.   Our sugar snap peas are coming to a end this season, what’s left is those monster peas that are busting through the pods.   The recipe calls for 1/2 peas so you can either use frozen peas (cook them first) or you can shell fresh peas.   Use whatever you hand on hand and is easiest.  
Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!

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Green Bean, Cabbage and Cheese (Just Like Macaroni and Cheese But Without the Pasta!)

This Green Bean, Cabbage and Cheese casserole is just like Macaroni and Cheese but without the pasta!  It’s a savory, comforting, cheesy dish that uses fresh vegetables.  Your family will love it!

With pounds of green beans and cabbage to be picked in the garden I have been trying to come up with new ways to eat our veggies.  For dinner one night I was craving macaroni and cheese but wanted to use our vegetables so this unique macaroni and cheese but without the pasta casserole dish was created!  

This Green Bean, Cabbage and Cheese casserole is just like Macaroni and Cheese but without the pasta! It's a savory, comforting, cheesy dish that uses fresh vegetables. Your family will love it!

This recipe uses 1.5 cups of fresh green beans, one head of cabbage and cheddar cheese.    It’s a great side dish or main dish that is comforting, but doesn’t make you feel too bad because look at all the vegetables you ate! 🙂   This would make a great new casserole dish for the holidays, as well as a everyday dinner when you have lots of green beans and cabbage.  We are big fans of this dish in our house and I hope you will become one too!

This Green Bean, Cabbage and Cheese casserole is just like Macaroni and Cheese but without the pasta! It's a savory, comforting, cheesy dish that uses fresh vegetables. Your family will love it!

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Sugar Glazed Cucumber Bread

If you are looking for a delicious recipe to use your garden cucumbers in – this is it!  The Sugar Glazed Cucumber Bread is made with 1 cup grated cucumber, similar to zucchini bread.  A powdered sugar glaze is poured on top once baked! 

This weekend there were many surprises in the garden. The monster pumpkin plant just won’t stop growing.  There was a 5 pound bag of potatoes waiting for us under the soil.   Carrots were pulled.   Jalapeno peppers were picked.   Cucumbers were spotted.   These are all vegetables I was hoping for, but maybe in a few weeks…. but in typical garden fashion, they make their own rules and showed up to the party early.  I couldn’t have been more happy to see them!

I saw a few baby cucumbers growing on the vine last weekend but somehow those babies transformed to multiple large cucumbers in just a few days, ready to be picked and enjoyed.    My Half Sour Pickle recipe is a favorite way to use cucumbers, but I was trying to figure out how to bake with them.  This Sugar Glazed Cucumber Bread was created because of that!  This bread is similar to Zucchini Bread, but instead is made with grated cucumbers.  After the bread cools, a delicious powdered sugar glaze is poured on top to make it really special.    This is our new breakfast recipe that I’ll be making weekly until the cucumbers finish in the garden.

If you are looking for a delicious recipe to use your garden cucumbers in - this is it! The Sugar Glazed Cucumber Bread is made with 1 cup grated cucumber, similar to zucchini bread. A powdered sugar glaze is poured on top once baked!

Now let’s get baking!

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Fluffy Birthday Cake Muffins

Fluffy BIRTHDAY CAKE Muffins with sprinkles that taste just like cake! This easy recipe is perfect for kids birthday parties, breakfast or dessert. These muffins are SO pretty and delicious – everyone loves them!

Sprinkles and bright colors make everything funner, that’s why I love baking with them!  Rainbow Birthday Waffles,  Sprinkled Butter Cookies, Confetti Cake Batter Brownies,  and Rainbow Crunch Granola Bars are some of my favorite colorful treats but now we’re adding a new member to the sprinkle family – Fluffy Birthday Cake Muffins!

These Birthday Cake Muffins are super fluffy, just like a birthday cake – and they taste just like it too!  I include sprinkles inside the batter and then add additional sprinkles on top once in the muffin pan to give them a bright rainbow color all over!    These would be perfect for a Birthday Celebration, but they would also be great for just adding some cheer to a breakfast or bringing a snack gift to leave in the kitchen at work.

Fluffy BIRTHDAY CAKE Muffins with sprinkles that taste just like cake! This easy recipe is perfect for kids birthday parties, breakfast or dessert. These muffins are SO pretty and delicious - everyone loves them!

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Crustless Broccoli Cheese Quiche

Crustless Broccoli Cheese Quiche is a easy dinner recipe your family is going to love. Instead of the traditional pie crust, you use kale to line the bottom of the casserole dish. Sprinkled mozzarella cheese on top makes it extremely cheesy! It’s the perfect way to sneak in veggies!

“This is one of the best meals you ever made” said my husband Matthew eating this quiche while eyeing up the last piece in the casserole dish.  I thought I’d post this first because if my meat loving husband can fall in love with this Broccoli Quiche made on top of kale leaves, then I think that’s the only review I need!

This Cheesy Broccoli Quiche is a easy to make dinner recipe! Instead of the traditional pie crust, we're using kale to line the bottom of the casserole dish. It's the perfect balance of cheesy and vegetables!

This quiche is filled with broccoli and kale.  The broccoli is the main contents of the quiche while the kale acts as the pie crust.   I was really craving a quiche but I didn’t have any pie crust and I wasn’t in the mood to make a homemade one so the sudden idea of using kale leaves to lie in the bottom of the casserole dish as a crust popped into my mind.  I have to say this might be one of my most genius kitchen ideas to date because it worked beautifully. The kale turns a bit crusty while holding in all the contents of the quiche.    I was worried that the wet ingredients would fall through the kale leaves but this quiche is not wet or soggy at all.  The eggs bake perfectly. The cheese melts perfectly.  When cutting it into slices it all holds together perfectly just like if you used a pie crust, but you didn’t and you saved yourself some calories.

This Cheesy Broccoli Quiche is a easy to make dinner recipe! Instead of the traditional pie crust, we're using kale to line the bottom of the casserole dish. It's the perfect balance of cheesy and vegetables!

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Simple Homemade Kale Crackers

These homemade crackers are made by combining a bunch of kale and flour.   They are sprinkled with salt to make a delicious snack or appetizer.  You’re going to love these healthy crackers! 

Yup, it’s kale time in the garden which means I have a list of new kale recipes.  Earlier this week I gave you my current favorite lunch sandwich, but now it’s all about snacks.   At around 4PM every afternoon I snack.  I can’t help it! I’m a afternoon snacker while my husband is a late night snacker, but either way is ok because you won’t regret eating these homemade kale crackers.   The crackers are easy to make and I bet that you have all the ingredients already in your pantry.   It’s the perfect way to use a entire bunch of kale!   These crackers are perfect for snacking, serving as a appetizer (especially sprinkled with Parmesan or a thin slice of Sharp cheese), or alongside eggs at breakfast.    

Simple Homemade Kale Crackers. These homemade crackers are made by combining a bunch of kale and flour. They are sprinkled with salt to make a delicious snack or appetizer. You're going to love these healthy crackers!

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Melted Kale Arugula Cheese Sandwich

Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner. 

With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”.   Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich.  I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it.  Since you’ll only have to worry about Step 1 and Step 3,  this sandwich will take you 5 minutes.

Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.

First, start out with some delicious kale and arugula.  Our kale comes straight from our very green at the moment garden.
Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.

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Sprinkled Butter Cookies

Rainbow Sprinkled Butter Cookies! These delicious cookies are easy to make and uses evaporated milk to make the cookies extra soft! They melt in your mouth!  Roll them around in colored sprinkles to make them more fun! Recipe makes 2 dozen cookies.

I don’t know what it is about July but I usually start thinking about holiday season around this time of the year.   Between me going to the library to check out a Christmas stories book, a friend telling me she’s already begun her shopping and my craving for cookies, I believe I have the “Christmas In July” fever!

Dreaming of a tin cannister of Christmas cookies led me to make these Sprinked Butter Cookies which are delicious (and very pretty!).   The ingredients list is short and simple, using butter as the main ingredient that keeps them soft.  The other key ingredient for these cookies is evaporated milk which is going to keep them fluffy and tasty.    Roll around in your favorite colored sprinkles and you have a festive butter cookie – perfect for the holiday season or whenever you’re craving a cookie!

Sprinkled Butter Cookies are delicious! Roll them around in colored sprinkles to make them more festive. This recipe uses evaporated milk to make the cookies extra soft! Recipe makes 2 dozen cookies.

See, I would never lie to you about cookies. They are super soft inside!
Sprinkled Butter Cookies are delicious! Roll them around in colored sprinkles to make them more festive. This recipe uses evaporated milk to make the cookies extra soft! Recipe makes 2 dozen cookies.

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Seltzer Water Chocolate Brownies

FUDGY Chocolate Brownies made with SELTZER water! Easy Homemade Double Chocolate Brownies recipe that uses seltzer water to make the brownies extra fluffy and moist! These gooey brownies are made from scratch and have a amazing chocolate frosting on top! My husband considers these the BEST brownies ever!

My house is a Seltzer water house.  Besides tea, it’s all we drink.  We stock up so we’re never out because a dinner without seltzer water sure is sad!  With that said, I wanted to do a baking experiment with seltzer water because I knew it had the properties to make things extra fluffy.  And long and behold, I baked some of the best fudgy chocolate brownies I ever made with the help of seltzer!

A few things about this recipe before we dive in.  These brownies are extra fluffy. They’re extra fudgy.  They are a chocoholics dream.  Besides cocoa powder, I added in chocolate chips to make them double chocolate.  There’s no butter or milk in this recipe.  For liquid we’re using seltzer water and vegetable oil.  The brownies are fudgy and crumbly when they come out of the oven.   They’re a dream. FUDGY Chocolate Brownies made with SELTZER water! Easy Homemade Double Chocolate Brownies recipe that uses seltzer water to make the brownies extra fluffy and moist! These gooey brownies are made from scratch and have a amazing chocolate frosting on top! My husband considers these the BEST brownies ever!

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How To Freeze Bok Choy Whole To Use in Udon Soup

If you have too much bok choy, don’t worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

We have so much bok choy right now.   Maybe it was a crazy idea planting over 90 plants.  But maybe it was a great idea so we can enjoy it in our favorite udon noodle soup throughout the Fall and Winter months.  Right now it’s hard to imagine cold weather as it’s humid and hot in NYC, but it’s easy to freeze bok choy whole so you throw it in your udon soup once the weather starts to get cold.

If you have too much bok choy, don't worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

In the past I showed you how to freeze cut up bok choy without it turning mushy but in this recipe we’re going to leave it whole as I prefer it that way served in Chinese noodle soups.

Steps:
1. Wash your bok choy good to remove any dirt.  Air dry it or use a cotton towel. You want to make sure you get it pretty dry before freezing.   I use my Oxo Salad Spinner to wash all my greens, it’s one of the best purchases to use during garden season.  The salad spinner is great because it gets the greens dry too.  
If you have too much bok choy, don't worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

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Vegetarian Brown Sugar Collard Greens

Simple Vegetarian Collard Greens recipe.  These greens are simmered in a brown sugar vegetable broth making them full of flavor!

With lots of greens to pick in the garden we are having a side dish of collard greens weekly at the dinner table.  I love these collards so much I’ve been making a big batch to take to work to eat for lunch a few times a week (partnered with some cheese/crackers because I love a mismatched lunch).  So many Collard Greens recipes call for chicken broth and bacon, but in this recipe I’m using vegetable broth to make it Vegetarian friendly.   I’m adding a little bit of brown sugar into the vegetable broth to balance out the natural bitter flavor that collards give, but not making it too sweet.

Simple Vegetarian Collard Greens recipe. These greens are simmered in a brown sugar vegetable broth making them full of flavor!

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Blueberry Cornbread Muffins – Solar Cooking, No Electricity Needed!

Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!

Lets talk about the 2 big things in this post:
These Blueberry Cornbread Muffins are delicious! They’re moist, full of flavor and I’ve been dreaming about them ever since I finished the last one.
Yes, seriously, these muffins are made with no electricity! No gas or electric oven! These are made in a solar stove, meaning they are being cooked with the help of that bright beautiful sun in the sky.  Solar cooking is pretty amazing and life changing.  

Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!

Since it’s Summer time and you’ll be spending lots of time outside at picnics, camping, gardening etc I thought it would be a perfect time to introduce you to solar cooking.  As I mentioned above it’s life changing and I’m obsessed with it.  The first time you cook with just the sun it’s a stunner of a moment.   You’ll feel so proud and happy for doing the world good. You’ll also tell all your friends and family that the food you are serving them is solar cooked because it’s that cool.  Everyone will be amazed.

My solar stove of choice is the GoSun because it works great, is super light (ol “weak arms Pamela” can easily carry it) and looks pretty slick.  With us spending weekends up on the land with no electricity we rely on campfires and this solar stove to keep us fed.  I started using the GoSun a few weeks ago where I easily threw all the ingredients for a cheesy pepper egg omelette into the stove, came back 20 minutes later and breakfast was served.  I love this because time is valuable in the garden so I can just walk away from the solar stove and let it cook while I’m playing in the dirt.

Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!

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Roasted Tomato Salad

Thank you Ellio’s Pizza for sponsoring this post. Visit your local retailer to pick up your own Ellio’s Pizza for a pizza night in!

Fresh tomatoes are roasted with olive oil for 25 minutes to make this Roasted Tomato Salad.  It’s a perfect way to enjoy your fresh Summer tomatoes!

Well we aren’t quite there yet, but we’re close.  Tomato season is almost here! We put our tomato plants in the ground in the beginning of June so in the next few weeks I hope to see (and pick) all the fresh tomatoes I can dream of!  To get you ready for tomato picking season, I created this yummy Roasted Tomato Salad which is perfect as an appetizer, a side dish (especially with pizza), a snack (I eat them with a fork!) or you can throw the tomatoes on a sandwich (like grilled cheese!) or into pasta.  These roasted tomatoes are super versatile and super yummy so I hope you enjoy them.

Fresh tomatoes are roasted with olive oil for 25 minutes to make this Roasted Tomato Salad. It's a perfect way to enjoy your fresh Summer tomatoes!

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