1
Easy Slow Cooker Cabbage Roll Casserole
2
Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!
3
Slow Cooker Mexican Vegetarian Tomatillo Soup
4
5 Minute Mexican Burrito Bowl
5
Creamy Roma Tomato Soup
6
Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)
7
Truffled Three Cheese Flatbread
8
Mexican Vegetarian Lasagna
9
Arugula Refried Bean Burrito
10
Melted Kale Arugula Cheese Sandwich
11
Roasted Tomato Salad
12
45 Minute Vegetarian Chili
13
Mexican Arugula Corn Salad
14
Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!
15
Vegetable Farm Omelette
16
Avocado Sailboats Filled With Mexican Corn Salad
17
Ricotta, Basil, Tomato Tea Sandwiches
18
Roasted Vegetable Hoagie
19
How to Make Tomato Powder Out of Tomato Skins
20
Crazy Tomato and Watermelon Harvest – 83 pounds worth!

Easy Slow Cooker Cabbage Roll Casserole

Easy to make and extra delicious Cabbage Roll Casserole made in 3 hours in the Slow Cooker!  These are also called Halupkie!

Halupkie (aka Cabbage Rolls) were a big deal in my house.  My Mother is Polish, so the recipe was passed down from generation to generation and ended up being one of my favorite meals she would make. She would add ground beef, rice and tomato sauce into a big piece of cabbage, roll it up, throw it in the fridge overnight to sit and then we would have them for Sunday dinner.  Just the smell of cabbage takes me back to my childhood!

Easy to make and extra delicious Cabbage Roll Casserole made in 3 hours in the Slow Cooker! These are also called Halupkie!

This Cabbage Roll Casserole is a direct spin off my Mother’s recipe, but we’re making this in casserole form in the slow cooker.   Honestly, cabbage rolls once cut open aren’t the most pretty food, so just think of this as a big bowl of comfort food and see past the non-perfect visuals.  A nice warm bowl of cabbage roll casserole is the perfect dinner for a cold Winter night.  Even better is that this recipe only takes 3 hours in the slow cooker – so it’ll be ready before you know it!

Easy to make and extra delicious Cabbage Roll Casserole made in 3 hours in the Slow Cooker! These are also called Halupkie!

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Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!

Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes.  This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread.   I love this dish because it’s easy to make, filled with healthy vegetables and is delicious.  If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.  I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead.   You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!  See, isn’t this salad awesome because it’s so flexible?  Hope you enjoy!
Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

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Slow Cooker Mexican Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded.   It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make.  Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.     This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices.  It’s a comforting soup but doesn’t feel heavy like many other Fall soups.    I suggest serving this alongside some rolls or biscuits for dipping.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

It warms my heart (literally) to see so many of the vegetables we grew in this soup.   The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

The other personal star in this soup are the black beans.   Last year we started growing our own dry beans and since then I’ve been hooked.  We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.   This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

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5 Minute Mexican Burrito Bowl

This recipe is a sponsored post written by me on behalf of Minute® Ready to Serve Rice. All opinions on flavor are my own.  Enjoy this quick Burrito Bowl!Tracking Pixel

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa.  Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

Day 3 of Tomato Week!  Monday was Marinated Italian Diced Tomatoes.  Tuesday was Creamy Roma Tomato Soup.  Now I want to show you how to easily use fresh tomatoes in a Mexican dish. 

I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden.   It’s perfect for lunch (at home or take to work) because it’s so fast to make.  I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time.   If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too!  You could even add some extra protein to it, such as chicken or more beans.   

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

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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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Mexican Vegetarian Lasagna


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!

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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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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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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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

Tracking PixelThis Mexican Arugula Corn Salad recipe is sponsored by Earthbound Farm.  Recipe and opinions on taste are my own!  

I’m about to say something I never thought would be typed.  Are you ready?

Here goes.

I love this salad.

There’s something about this Mexican flavored Arugula Corn Salad that leaves me seeing hearts in my eyes.  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 (small) dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

Mexican Arugula Corn Salad

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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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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Vegetable Farm Omelette


I might have declared on social media yesterday that this omelette changed my life.  I might have texted a few friends who thought they were heading into a serious conversation with me but instead I just declared my love for a omelette that’s packed full of veggies.   This omelette is a winner.  

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”.

Perfect Vegetable Farm Omelette

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.
Perfect Vegetable Farm Omelette

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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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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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Roasted Vegetable Hoagie

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. 

Veggie lovers don’t miss out on your next tailgating party, instead warm up to this Roasted Vegetable Hoagie!

It’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold,  it’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold.  Can the weather make up it’s mind already?  Between 80 degree days and 55 degree days, I can’t decide if I should eat watermelon for lunch or a nice bowl of soup.  I’m a chilly loving girl so I would like to say to Fall: Bring it on.  Winter too,  Bring it on.  I love you.  

On those chilly nights that we’ve been having in between and for future chilly weather I can’t get enough of this warm Roasted Vegetable Hoagie.  I mentioned in my Double Chocolate Oatmeal recipe post that I’ve gone meat free a few months ago and I’ve noticed that sporting events and parties are probably one of the hardest parts.  Sometimes there’s some celery, tomatoes and cheese with dip, but for the most part it’s burgers, wings and hot dogs.  What’s a girl to do?  Make some hoagies that are full of vegetables that will have the meat lovers swooning at the smell of these roasted veggies.  And to make it even better, this is a sloppy hoagie that you’ll need a paper towel to hold.  That means you’ll fit in with those football friends that are licking their fingers from their BBQ sauce.  There’s something about finger food that screams SPORTS to me! 
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.

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How to Make Tomato Powder Out of Tomato Skins

You’ll never waste tomato skins again with this easy recipe to make tomato powder and tomato flakes.

It’s raining tomatoes!  Don’t I always say that during July and August? Well it’s true.  You won’t believe how many pounds of tomatoes we grew this year and I’m not going to tell you because I will save it for the big Summer harvest weight chart post coming sometime in September.  You guys know I love my Stewed Tomatoes recipe but with that comes alot of extra tomato skins.  I’ve been composting them for years but this year I was set on using them in a recipe.   I wanted to use the tomato skins in a unique way that can be enjoyed in different recipes and ways throughout the seasons.  So making tomato powder and tomato flakes it is!

What can you do with tomato powder?
-Sprinkle on slices of pizza.
-Use on sandwiches on subs.
-Throw in soups, stews and chili. 
-Use as a meat seasoning.
-Throw in tomato sauces for more tomato flavor!
-Popcorn. (Thanks Kelly!)

It’s up to you if you want to make tomato powder or tomato flakes.  Both are dried the same way, but the decision comes in how you process it.  Do you want it flaky? Or fine powder? For a powder use a coffee grinder, and for flakes use a food processor (or even a mortar and pestle would work).  

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Crazy Tomato and Watermelon Harvest – 83 pounds worth!

This week was a big harvest weekend where we spent a whole evening picking vegetables and the entire day of Sunday making stewed tomatoes, diced tomatoes and tomato sauce.  I am pretty sure that I will never need to buy tomato sauce again.  This Summer we bought a mini storage freezer just for our garden and it’s about 75% full and we have a good 2 months left of gardening this year (not counting Fall veggies).  I’m going to have open a produce stand, anyone want to stop by?  I give veggies out for free! :D)

(I apologize for the quality of these pictures, it was already dark out by the time we got the tomatoes inside)

First up tomatoes.  We picked 43 pounds of tomatoes this weekend!  Wild, right?  
This is a really heavy crate, too heavy for my weak arms.  I picked it up, Matthew snapped the picture, I threw the crate down and then fell to the floor in weak power.
Hahahahaha...help!

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