This recipe for pasta with cauliflower is a simple, satisfying dish! Rotini pasta noodles are tossed in a creamy parmesan cheese sauce with steamed cauliflower and lettuce. A quick, easy and delicious dinner that’s perfect for busy weeknights!
Pasta is my go-to meal choice around here these days, mainly because I know that my entire family will happily eat it any night of the week! Best of all, this meal is on the table in less than half an hour, and the delightfully creamy sauce is made with just a handful of ingredients! How can you go wrong with that?
Life changing Peanut Butter Burger recipe! This healthy burger recipe is easy to make with ground turkey, bacon, cheese and creamy peanut butter. Give it a try!
Peanut Butter Burger
If I ask what my husband he wants for dinner, more than likely he will say “burgers.” What can I say, the man loves his burgers! This recipe is a twist on a basic burger recipe and packs a big taste punch with the creamy peanut butter and Worcestershire sauce.
These burgers are made with ground turkey and then topped with bacon, cheese and your favorite toppings! My favorite toppings are dill pickles and tomatoes! What’s yours?
EASY Italian Pasta Salad recipe! This vegetarian recipe uses Italian dressing, tri color pasta, fresh cherry tomatoes, celery and arugula! It’s the perfect garden Summer salad!
Best Pasta Salad for Summer
When it’s hot out all I crave is fresh vegetables. That’s why this Italian Pasta Salad is one of my favorite meals in the Summer!
When it’s hot out, I don’t want to think about turning our oven on. I also don’t want to even think about drinking or eating anything hot, instead I like to rely on chilled recipes, like Chilled Strawberry Soup and this Pasta Salad!
That’s why my family loves this recipe during the Summer months!
One thing that I do enjoy about the Summer is that it means fresh vegetables are being picked in the garden by the handful. And because this recipe is bursting with fresh cherry tomatoes, arugula and celery – it’s a garden lovers dream recipe! I get so excited when we start to fill our basket with garden tomatoes, that means we’ll making this pasta salad often!
If you wanted to add some more Summer time vegetables, you could even chop up some onions or green peppers to throw into this salad!
EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.
I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!
Healthy Recipe
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.
CREAMY Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce. Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner – even kids love it!
Lettuce Soup
Hi,
Do you want to come in?
I’m going to make us some soup. It will be delicious.
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.
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!
HEALTHY, Kale Cheese Sandwich that is only 250 calories! This delicious sandwich recipe is perfect for lunch or a vegetarian 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.
First, start out with some delicious kale and arugula. Our kale comes straight from our very green at the moment garden.
How to Store Lettuce to Last a MONTH! This easy how to keep lettuce fresh tip shows you how to wrap your lettuce in aluminum foil to keep it fresh in the refrigerator. The lettuce stays so crisp after a month I can even use it for salads!
How to Store Lettuce
Lettuce only lasting a few days? Never again! With this easy method using aluminum foil you can store lettuce to last for a month!
In June we pick lettuce. We pick lots of lettuce. I’m talking so much lettuce you begin to get lettuce anxiety. Have you ever had it? It’s when you dream of lettuce chasing you with baskets to capture you. It’s rough.
Mexican Taco Salsa Hot Dog recipe. This hot dog, taco combination is super tasty! It’s perfect for Summer grilling too!
With Summer in full gear are you having outdoor get-togethers around the BBQ? If you’re on a rooftop in NYC and look around you’re guaranteed to almost always find a rooftop full of friends around a grill, laughing and sharing hot dogs.
I really love Mexican food, I mean look at the recipe index I have for it. So when it comes to hot dogs it might not surprise you that I wanted to try to give them Mexican flare. Imagine one delicious beef frank, covered with shredded cheese, salsa, tomatoes and jalapenos on top, inside a taco shell. My mouth is watering just thinking about this.
The key to this dog is you need some quality beef franks.
Now we’re going to place the hot dog inside a taco shell. It’s one of those ideas where if you tried it already you know the magic, but if you never thought of doing that you might have just had a “AHA” moment. By the way, I’m not magic (I wish). I always buy standing shells which if you love tacos will change your life. No more tacos that will fall over!
Now it’s time to load this hot dog up to make it a taco. You’ll need shredded cheese, lettuce, onions, jalapenos and some real delicious salsa. I always use my favorite salsa recipe here.
Now go ahead and put your hot dogs in your taco shells.
As soon as you’ll put the cheese on the dogs it will melt beautifully. Then go ahead and put the rest of the toppings on.
SIMPLE Pea Pasta recipe! This easy and healthy dinner dish uses fresh sugar snap peas and only takes 15 minutes from to start to finish! It’s my favorite Spring and Summer garden recipe! It’s completely vegan too!
Pea Pasta Recipe
There is a strong possibility that while you are reading this I am daydreaming about this pea pasta for dinner. During the Summer time when it’s peak garden season this is our go to dinner that we have a few times a week. Once we start harvesting sugar snap peas by the pound (right now there’s over 10 pounds worth in my fridge!) then we start to sing “It’s pasta time..”.
Let’s start at those fresh ingredients, just picked from the garden. There’s sugar snap peas, chopped lettuce, radishes and one gorgeous tomato. I counted the roma tomatoes a few days ago and there’s over 200 on the plants ready to turn red. July is going to be tomato time!
This salad is 100% picked from the garden which I always love. It’s a mixture of kale, lettuce and radishes with a simple lime dressing that has a bit of sugar added in. It’s the perfect blend of sour and sweet. I am a big fan of lime dressings and I wish they were more popular in restaurants, but for now I’ll just keep making my own!
Before the dressing, let’s admire these roof grown veggies… ooooh…ahhh!
As we gear up for Phase 2 of the garden (that’s Summer time), our Spring plants are in full bloom and ready to be picked. If you open up our fridge right now you’ll see bags and bags of wrapped greens, peas and more.
Soon we’ll be transitioning our containers to the Summer soybeans, watermelons and cantaloupes which means many of our leafy greens need to be picked. Radishes are usually planted 3-4 times a year and the first harvest is already ready. As soon as the radishes are picked, then the new seeds are planted immediately after (literally minutes later!). The radishes reside next to the carrots which we’re all anxiously waiting for.
First up, the lettuce.
The seeds were planted on March 31 and transplanted outside to their containers on May 7. Remember when they were just babies?
Well look at them a month later…! They are bigger than my head!
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Oh you slow cooked tacos with tomatillo salsa roja.
How many ways do I love you? Many.
I made these last week. We already had them twice. They are already being requested a 3rd time. They are out of this world tasty.
What makes them that special? They are slow cooked, they are made with fresh ingredients and they have that authentic taste. Yeah, they are really good.
For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!
Salsa Verde Tacos
The salsa is a mixture of salsa verde + red mexican sauce. For the salsa verde I use my favorite recipe (found here) but I cut it in half. If you can’t make it homemade, just buy a jar of it.
The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe
Just mix these together and we have our Tomatillo Salsa Roja already made! I always take a spoonful of this right away. You know, just to check… 🙂
To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker. Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos.
You’re also going to add some dry black beans to this recipe. See these gorgeous black bean? Yeah, we grew them. And yes, I’m totally proud of them.
When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas. Tostadas are basically a flat taco shell. They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal.
For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?
I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.
And hello beatiful, let’s eat these!
Crunch Crunch. Delicious!
Hope you guys enjoy these tacos! Make it for a Mexican fiesta one night this week!
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Course
Main Course
Cuisine
Mexican
Servings8
Ingredients
For the tomatillo salsa roja
6ouncestomatilloshusked
1/4cupchopped onion
1/2teaspoonminced garlic
1jalapeno pepperchopped
1tablespooncilantro
1tablespoonlime
1/2teaspoondried oregano
1/4teaspoonground cumin
1teaspoonsalt
pinchof pepper
1/4cupwater
1chicken bouillon cube
7ozcan of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
Tomatilo Salsa Roja that you made above
2poundsskinless boneless chicken breast - cut in half
1cupdry black beans
8ozfrozen corn
1/3cupof La Morena Pickled Jalapeno Peppers - drained
Other
Tostadas
Toppings of Choice
Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro
Instructions
To make the salsa
Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
Summer Pasta Salad recipe that uses fresh seasonal ingredients! Recipe ingredients include cherry tomatoes, radishes, green pepper, lettuce and mushrooms! This is perfect for a healthy dinner or picnic lunch.
Summer Pasta Salad
Guys, it’s August 21st. We’re in the 20’s already! Soon it will be September! September…already? Don’t get me wrong you know I love Fall, Halloween and everything that comes along with it but there will be a few memories I miss from Summer.
It’s not over yet, but that doesn’t mean I can’t be dramatic and romantic about the sweltering garden days of picking tomatoes, weeding out the boxes and nurturing seedlings to grow big and strong.
Healthy Pasta Salad
A basket full of harvest is one of the proudest things I could carry. Seeing the fresh colors of red, green, yellow and more topple over the basket makes me a happy girl. Although we’re picking tomatoes, lettuce, radishes and melons as the Summer continues, we’re also getting ready for the Fall garden.
Some plants have already been transplanted while others wait their turn downstairs for containers to be cleared away on the roof. There seems to never be a empty day in the garden, there’s always something that needs to be transitioned and moved in or out.
Mushroom Pasta Salad
Mushroom is one of my favorite ingredients to add to a pasta salad!
For this recipe here I’m really layering in freshness with cherry tomatoes, radishes, green pepper, lettuce and mushrooms! What a combo, right?
Enjoy the end of Summer with this Summer Pasta Salad!
Summer Pasta Salad recipe that uses fresh seasonal ingredients! Recipe ingredients include cherry tomatoes, radishes, green pepper, lettuce and mushrooms! This is perfect for a healthy dinner or picnic lunch.
Course
Main Course, Salad
Cuisine
American
Keyword
mushroom pasta salad, pasta salad recipe, summer pasta salad
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings6
Ingredients
12ozpenne pasta
1pintof cherry tomatoeshalved
1green pepper chopped up
3radishes chopped up
1packed cup of lettuce chopped up
1/2sliced mushrooms
1/2cupItalian salad dressing
1tablespoondried basil
1tablespoondried oregano
1/2cupshredded mozzarella
Instructions
Prepare your pasta as directed. Drain.
Put your pasta in a big bowl.
Add your chopped vegetables, salad dressing and dried herbs.
Mix together so everything is coated in salad dressing.
Can you guys believe it’s August already? Even though Fall is my favorite Season and I’m ready for the months to leap ahead and the leaves to change, there is still something romantic about the Summertime. There’s the gathering of friends in a park for a picnic, there’s barbecues on a rooftop, there’s farmers market stands bursting with the most tasty plums and peaches and there’s full force ahead garden season happening on the roof.
How can’t I love and respect Summer when I can run up to the roof and grab all these beauties from their container? Hello beautiful tomato!
CHEESY STOVETOP Meatball Lasagna Skillet! This quick and easy stovetop lasagna recipe includes ricotta and mozzarella cheese to make it extra cheesy! Ready in 25 minutes!
This Cheesy Lasagna Meatball Skillet rules! If you make it I hope it becomes one of your favorite go to easy dinner recipes!
Stovetop Meatball Lasagna
I love myself some lasagna. There’s something about pasta noodles slathered in various types of cheese with tomato sauce that does the trick to me. How about you? Do you start to see hearts when you hear the word lasagna too? I was in the mood for lasagna but I wasn’t in the mood to do the stacking that lasagna usually involves. I also wasn’t in the mood to turn my oven on because Summer is here and who wants to heat up their home? So I used my original Lasagna Skillet recipe to come up with a Meatball twist.
The recipe calls for 15 cooked meatballs. It’s really up to you what kind you want to include. Store bought is quick, but homemade is also awesome.
CHEESY STOVETOP Meatball Lasagna Skillet! This quick and easy stovetop lasagna recipe includes ricotta and mozzarella cheese to make it extra cheesy! Ready in 25 minutes!
Servings4
Ingredients
12lasagna noodles
15cooked meatballs
24ozjar of spaghetti sauce
15ozcontainer of ricotta cheese
2cupsshredded mozzarella cheese
8ozmushrooms - sliced
1tablespoondried basil
Instructions
Break lasagna noodles in half and cook as directed. Drain.
When noodles are cooked add them to the skillet with meatballs. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese and mushrooms.
Cook 10 minutes on medium heat until melted and well heated. Stir so ricotta is distributed evenly.
Put remaining 1 cup mozzarella cheese on top. Sprinkle dried basil on top.
Collection of 4 Mason Jar Salad Recipes. These salads are healthy and easy to pack for lunch. Recipes include Watermelon and Feta Salad, Caprese Salad, Green Bean and Feta Salad and Southwestern Salad.
Mason Jar Salad Recipes
I’m obessed with Mason Jar Lunches! They are just the perfect lunch time choice because you get to pack lunch. Also, since you’re packing lunch it’s a economical choice. Plus.. they look pretty cute!
Mason jars work great because it’s a vertical layered lunch. Instead of mixing it together like a salad, you stack it together. This allows you to keep some vegetables inside more crunchier instead of wilting at the touch of a salad dressing. I also love how quick it is to make a Mason Jar lunch. I can make the entire weeks worth in 30 minutes. Because you are packing all the ingredients together in the jar you are keeping the vegetables fresher longer.
Easy to make Mason Jar Watermelon and Feta Salad. Ingredients include watermelon, feta, tomatoes, sherry vinaigrette and parsley!
Course
Salad
Cuisine
American
Keyword
Mason Jar Salad Recipes, Watermelon Salad
Prep Time1minute
Total Time1minute
Servings1
Ingredients
2 to 3tablespoonsSherry Vinaigrette
1cuphalved cherry tomatoes
⅓cuproughly chopped fresh parsley
2cupscubed seedless watermelon
2ouncescrumbled feta cheese
1pint-size Mason jar
Instructions
Layer the salad ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon, and feta cheese, in that order. Seal the jar and refrigerate until ready to use.
Easy to make Mason Jar Carpese Salad Recipe. Ingredients for this healthy salad include tomatoes, mozzarella cheese, balsamic vinaigrette and basil.
Course
Salad
Cuisine
American
Keyword
caprese salad, Mason Jar Salad Recipes
Prep Time1minute
Total Time1minute
Servings1
Ingredients
2heirloom tomatoes
8ouncesfresh mozzarella cheese
4tablespoonsBalsamic Vinaigrette
6 to 8fresh basil leaves
2pint-size Mason jars
Instructions
Slice the tomatoes and the mozzarella cheese horizontally into ¼-inch rounds. Place 2 tablespoons of vinaigrette in the bottom of each Mason jar. Starting with the tomatoes, layer the salad — tomatoes, mozzarella, and basil leaves — repeating the layers until the jar is full. Seal and refrigerate until ready to use.
Easy to make Mason Jar Green Bean and Feta Salad. Ingredients for this healthy salad include green beans, tomatoes, shallots, balsamic vinaigrette, feta cheese and basil.
Course
Salad
Cuisine
American
Keyword
green bean salad, green beans and feta, mason jar salad recipe
Prep Time1minute
Servings1
Ingredients
3cupsgreen beans
2½tablespoonsBalsamic Vinaigrette
¾cuphalved cherry tomatoes
¼cupthinly sliced shallots
6or 7 basil leaves
2ouncescrumbled feta cheese
1quart-size Mason jar
Instructions
Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to a boil over high heat (don’t salt the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the cooking process and preserve their color. Drain. When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and continuing with the tomatoes, shallots, cooked beans, basil leaves, and feta cheese. Seal and refrigerate until ready to use.
Easy to make Mason Jar Southwestern Salad. This healthy salad includes lime, black beans, tomatoes, peppers, avocado, corn, salad green and cheddar cheese.
Course
Salad
Cuisine
American
Keyword
mason jar mexican salad, mexican mason jar recipes, southwestern salad
Prep Time1minute
Total Time1minute
Servings1
Ingredients
3tablespoonsLime Vinaigrette
½cupblack beansrinsed and drained
½red vine-ripened tomatodiced
¼red bell pepperdiced
¼yellow bell pepperdiced
½cupdiced avocadooptional
½cupcorn kernelsfresh or frozen
2cupsmixed salad greens
1ounceCheddar cheesegrated
1quart-size Mason jar
Instructions
Start by pouring the vinaigrette dressing into the Mason jar. Then layer in the black beans, tomato, bell peppers, avocado, and corn. Finish with the salad greens and, finally, the Cheddar cheese. Seal and refrigerate until ready to use.
These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!
This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!
With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen! There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed. If that doesn’t sound like a romantic evening then I don’t know what is! So there we stood for the next few hours, in assembly line fashion, making meatballs! How many meatballs did we make? I’m glad you asked. We made 226 of them! After we made them, we divided them into bags for dinner and froze them. With this big lettuce harvest we were able to freeze over 25 dinner meals. Pasta and meatballs? Done! Meatball casserole? Done! Meatball subs? Done!
These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once. Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor. I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!
I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!
Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
Form this mixture into 1-2 inch balls.
Preheat oven to 350 degrees.
Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!
Get ready for a creamy pasta meal full of vegetables! It’s the perfect combination!
As you saw earlier this week we picked a bunch of lettuce so I’ve been going dinner recipe crazy with coming up with ways on how to use it. Most people think salads when they have lettuce but we’re not big salad people so I always want to think of ways on how to use it for dinner. I love using lettuce as a main ingredient in adding crunch and healthy vegetables to a dinner dish. We love creamy pasta for dinner but often vegetables go unlooked when adding to it, especially lettuce. For this recipe here we added a big pile of lettuce and radishes to the dish which complimented the creamy pasta perfectly!
After dinner we both proclaimed this to be one of our new favorite dinner dishes… so bring on the lettuce in this creamy dish!
I hope you guys give this a taste for dinner soon! I think you’ll love it!
For this Taco Tuesday recipe we’re going to turn it into a quick casserole – using only one pan. The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together. Plus cheese is just delicious! 🙂
The first time I made this for dinner it was a hit. So much that I made it 2 time that week. And don’t get me started on the leftovers… they are equally delicious!
Easy Taco Casserole Ingredients
Here’s the ingredients you need for this easy casserole, you probably already have everything in your kitchen!
ground beef
taco seasoning
water
instant rice
shredded Mexican cheese
lettuce
diced tomatoes
corn
cilantro to garnish
So next time you’re craving tacos, try this One Pan Taco Casserole! You’ll be done in no time and will only have to dirty up one pan! Enjoy!
Eggplant Veggie Nuggets - Brooklyn Farm Girl
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