1
Green Bean, Cabbage and Cheese (Just Like Macaroni and Cheese But Without the Pasta!)
2
Sugar Glazed Cucumber Bread
3
Fluffy Birthday Cake Muffins
4
Crustless Broccoli Cheese Quiche
5
How to Remember To Eat Your Vegetables in the Fridge!
6
Simple Homemade Kale Crackers
7
Mid Summer Update In the Garden, There’s Lots of Vegetables Growing!
8
Melted Kale Arugula Cheese Sandwich
9
Fujifilm Wonder Photo Stop NYC
10
Sprinkled Butter Cookies
11
How to Keep Lettuce and Peas Fresh with Paper Towels
12
Seltzer Water Chocolate Brownies
13
July 9 Weekend Harvest – Sugar Snap Peas, Bok Choy, Lettuce, Kale, Collards!
14
How To Freeze Bok Choy Whole To Use in Udon Soup
15
Vegetarian Brown Sugar Collard Greens
16
July 2 Weekend Harvest – Sugar Snap Peas, Bok Choy, Lettuce, Kale, Collards!
17
Blueberry Cornbread Muffins – Solar Cooking, No Electricity Needed!
18
June 25 Weekend Harvest – Bok Choy, Lettuce, Kale and Collards!
19
Roasted Tomato Salad
20
Creamy Bok Choy Spaghetti

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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How to Remember To Eat Your Vegetables in the Fridge!

This is a sponsored post written by me on behalf of Fujifilm Wonder Photo Shop. All opinions are 100% mine.

Do you forget what vegetables you have in the refrigerator?  With this simple photo project you’ll never let your produce go bad again!

One of the worst things is seeing food go to waste.    Do you sometimes buy beautiful greens at the grocery store, use them for 2 days, and then somehow they get stuffed into the crisper drawer in the fridge to be forgotten about until you notice a funky smell?  It happens.  And it’s terrible.

Even worse is when you grow those vegetables and they go bad.  All that hard work that went into planting the seeds, transplanting the plants, watering them for months, sprinkling powder in mid Summer under the hot spot because those damn caterpillars really need to get away from your broccoli plants.  All for nothing.  Because you forgot you had that beautiful head of broccoli and now it’s bad.    That is a case of garden guilt that you will never forget.  Truthful note, I have wasted a few vegetables and have then sat down on my kitchen floor and cried about it.  It gets rough.

This tip is easy.  You can go the simple route and keep a piece of paper on the fridge with all the vegetables that you need to eat written on it.  Or you can make it a little more pretty then that –  that’s where I introduce you to this photo project.

Supplies:
Vegetables
FUJIFILM instax® camera and film

Do you forget what vegetables you have in the refrigerator? With this simple photo project you'll never let your produce go bad again!

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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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Mid Summer Update In the Garden, There’s Lots of Vegetables Growing!

Hold on to your sunhats because this is going to be a long, picture heavy post.   It takes lots of visuals to show what’s growing in the garden!

First, the break down.  What’s currently growing?
Corn, Tomatoes , Tomatillos, Peppers, Beans, Peas, Onions, Carrots, Radishes, Brussels Sprouts, Cabbage, Collards, Kale, Broccoli, Cauliflower, Potatoes, Pumpkins, Watermelon, Cucumbers, Berries, Grapes, Herbs

What has finished?
Bok Choy and Lettuce

Yup, only 2 plants are done so far, the rest are just starting which means we’re in for quite a haul of veggies for the next few months! 

Welcome to the garden everyone!
Green and Beautiful Upstate New York Garden

As you some of you know, this garden was a work of love this year.  I’m talking about the entire process.  Remember in the Winter when it was 20 degrees and we were Upstate trying to dig through the frozen ground? That’s love.    There was a point in the early Spring where we spoke to each other about the possibility of this completely failing.  What if we can only grow on rooftops?  I’m happy to report that we can grow in the ground!  It wasn’t a failure.   I had a moment of pure bliss while standing in the garden on Saturday morning,  looking around and seeing all green.  We built this, we grew this, we created this garden together. It’s all for the love of vegetables.

Remember just a few months ago this was what the garden looked like?
Green and Beautiful Upstate New York Garden

There’s been some ups and downs.  First there was building this massive garden.  It was hard work.  We don’t live Upstate, we live in NYC, so our time spent on the land consists of working, working and working.   To be honest, we still haven’t had much time to enjoy the land as when we drive up there every weekend, we’re on a mission to get our week’s worth of gardening in one day.  Yup, you read that right.  This garden gets taken care of one day a week.  That’s why the fence is so crazy, we knew we couldn’t prevent animals from attacking while we aren’t there so we decided to make it tough for them to get in. So far it’s working.    Because we only visit once a week,  we rely on good soil filled with nutrients to make sure the plants stay healthy and strong when we’re not there.   We got a pH test done in the Winter and the soil was lacking nutrients.  The soil was super acidic and had low mineral and organic values.     To give you a idea, Phosphorus was “very low”, Potassium was “low”, Calcium was “low” and Magnesium was on the low side of “Optimum”.  The soil pH value was 5.6.  Yuck. We pray to the weather gods that it rains once or twice a week to keep the plants watered, but if it doesn’t, then we water our hearts out when we visit once a week.   Thankfully because of the soil and nutrients that we added in,  the soil stays pretty wet, which means it can take care of itself when Mom and Dad aren’t there.

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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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Fujifilm Wonder Photo Stop NYC

This is a sponsored post written by me on behalf of Fujifilm Wonder Photo Shop. All opinions are 100% mine.

You usually don’t hear from me during the weekend as I spend these days running around happily in the garden but I wanted to introduce you to my new favorite photo craft store in NYC.  If you live nearby or will be visiting NYC, you must stop by! You’ll probably see me there because I’m officially making all my holiday gifts here – better start now!

Isn’t the shop beautiful? Can I move into this photo craft heaven? Fuji Store NYC (7) Read More

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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How to Keep Lettuce and Peas Fresh with Paper Towels


Use paper towels to keep your lettuce leaves and sugar snap peas fresh for weeks. The paper towels help remove moisture that can make your vegetables go bad.  

Right now we are picking pounds of lettuce and sugar snap peas.  Just this weekend we picked 10 pounds (!!) of lettuce and 5 pounds (!!) of sugar snap peas.  We usually don’t pick this much lettuce at once, but the heat hit and we know it’s going to turn bitter if we keep it in the garden so we’d rather pick it now.   Over the past few years I’ve spent lots of time experimenting trying to keep our vegetables fresh for as long as possible as there’s nothing sadder to a gardener then seeing their plants go to waste.  You might have remembered last summer’s tip on how to keep your lettuce fresh for a month with aluminum foil? Yup, works great!    And now I’m back with more fresh tips, this time for lettuce leaves and sugar snap peas.  All you need is your vegetables, paper towels and a produce bag.  

Use paper towels to keep your lettuce leaves and sugar snap peas fresh for weeks. The paper towels help remove moisture that can make your vegetables go bad.

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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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July 9 Weekend Harvest – Sugar Snap Peas, Bok Choy, Lettuce, Kale, Collards!

Yup, it’s another harvest post.   Yup, we’re picking the same veggies as last week again.

This weekend we had off and on rain while visiting the land, with a heavy downpour happening in the late afternoon that followed us back to NYC. I can’t complain about getting wet in the rain though because water is definitely what the garden needs in this stage. 

Our refrigerator is filled with greens right now.  We have no idea how we’re going to eat that much lettuce.  Thankfully I figured out how to preserve lettuce better last year, and now I can freeze all our bok choy.

So let’s jump right in, sugar snap peas, bok choy, lettce, kale, collards.. I’m coming for you!

The sugar snap peas are in full growing mode right now, we’re picking them by the bucket. Last weekend we picked over 5 pounds!
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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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July 2 Weekend Harvest – Sugar Snap Peas, Bok Choy, Lettuce, Kale, Collards!

Did you have a good weekend? The weather was beautiful on the land this weekend, 70 degrees, sunny, and the perfect amount of breeze.  It started out chilly enough in the morning that I had to wear a sweatshirt, to the afternoon being able to wear a t-shirt and then at dinner time I needed a sweatshirt again.   Saturday had it’s ups and downs for me.  I enjoyed gardening, picked lots of vegetables, painted some of the fence (can you guess what color?), had a cookout with some friends who stopped by.  The downs were that I started the morning hitting my head off the car door, and then I found a snake skin (terrified of snakes) where I was sitting, and then I found said snake that was trying to hang out with me (that was not happening) and then I fell near the stream grabbing on to some thorny bushes that need to be cleared on my fall down, cutting up my hand and leg pretty badly.  Thankfully we had a first aid kid and Matthew happily covered up my hand heavily in ointment, gauze and bandages.  

All pain was forgotten when I bit into the campfire made S’more that night. 
Saturday night campfire.

Yum, Yum.

But on to the veggies because that’s what this post is about.
Keeping with the theme of all the greens we picked last week,  you’ll see a repeat of many characters – bok choy, lettuce, collards, etc.   We’ll be picking these for the next few weeks and I’ll continue to keep googling “What to do with lettuce” because there’s lots of it!

This weekend’s veggies we picked:
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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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June 25 Weekend Harvest – Bok Choy, Lettuce, Kale and Collards!

It’s that time again – time to harvest vegetables from the garden!

And it’s time to show you the reveal of the garden, well it’s not really a reveal because it’s not 100% done (still has to be painted and cleaned up) but here it is, in all it’s vegetable glory!  I should have a person in the garden for size comparison, because it’s big.  It’s really big.  There’s endless amounts of vegetables.   I love it.
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Transitioning from growing on the roof to growing on actual land has been a learning process full of hard work. We started the process of building the garden during the Winter to have it ready to go for Spring. We started planting to a new schedule that was scary due to possible surprise frost dates (still scary). We battled (still are) water issues. We’re learning. We’re working really hard. We filled the last garden bed this weekend. And it’s all so very exciting because we’re finally picking vegetables. This garden thing (on land!) is actually working.  

So now starts weekly harvest posts.  We go up to the land once a week to water, clean up, plant and pick.   And then we lug all those beautiful vegetables back to NYC.   We haven’t really had a chance to enjoy the land yet as we’re working constantly there, but soon enough we’ll be able to take a breather and relax alongside the plants.  

What are we picking now?  I’m glad you asked.  There’s lots of Spring greens growing right now at rapid speeds and they’re all ready to be picked.  Does anyone need any bok choy? Seriously.  Maybe I went a little crazy planting 94 bok choy plants.

We have a entire bed of bok choy plants, we started picking fuller plants 3 weeks ago, and they are just growing and growing and growing. And I’m picking, picking, picking.
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Roasted Tomato Salad

HEALTHY, SIMPLE Roasted Tomato Salad recipe that is a perfect way to enjoy fresh Summer tomatoes!  Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad!  You can use any type of tomatoes – including cherry and heirloom! 

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, 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.

HEALTHY, SIMPLE Roasted Tomato Salad recipe that is a perfect way to enjoy fresh Summer tomatoes! Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad! You can use any type of tomatoes - including cherry and heirloom!

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Creamy Bok Choy Spaghetti

HEALTHY Creamy Bok Choy Spaghetti made with Parmesan Cheese!   This is a great way to sneak in vegetables for a meal your family will love! This easy recipe only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!  Sometimes I like adding chicken to it for more protein! 

The garden is filled with bok choy right now.  Every week when we come home from the garden I’m carrying a few pounds of it, thinking of new recipe ideas.    The words “creamy” and “bok choy” dont usually go together but this recipe was such a hit it’s become a staple in our kitchen during bok choy season.

You’ll need 12 oz of bok choy for this recipe, either from your garden or a grocery store.  We grow baby bok choy (we use these seeds) in the garden and it’s a wonderful fast growing plant.  Because we pick it when it’s baby sized, you just yank out the entire plant.  I love baby bok choy so we have planted over 90 plants – crazy, I know!  If you end up with lots of bok choy plants at once, don’t worry, it freezes really well!

Creamy Bok Choy Spaghetti is a delicious healthy meal that your family will love! It only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!

A bonus of this recipe is that even though it’s “creamy” it’s a pretty healthy dish.  I only had to add 1/2 cup of Parmesan cheese to create a nice creamy consistency.  That’s the only cheese you need which is pretty good considering lots of other “creamy” dishes are using cups of cheese.    Also I recommend a skinny noodle, like simple spaghetti, instead of a hollow noodle (example is rigatoni) as it won’t absorb the creaminess as good.   
Creamy Bok Choy Spaghetti is a delicious healthy meal that your family will love! It only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!

Now let’s get cooking.

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