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!
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.
PRETTIEST Cheese Dip ever! MEXICAN Vegetable Bowl MONTEREY JACK Cheese Dip! This easy dip recipe is made with grated Monterey Jack cheese and Mexican spices! Cover the top with chopped up vegetables to make the most beautiful homemade dip! This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Cheese lovers, this dip is calling your name! This Vegetable Bowl Monterey Jack Cheese Dip is made with Monterey Jack cheese, which is perfect for 2 reasons. First, Monterey Jack cheese melts beautifully, it’s one of the best melting cheeses in my opinion, so it makes a perfect cheese for dip. Secondly, when you add a little seasoning and spice, it’s a great cheese to use for Mexican inspired dishes, like this cheese dip!
I got to thinking about what makes the perfect dip. It needs to be cheesy, creamy and full of flavor. But it also needs to have perfect partners in crime, in this case Mission Organics® Blue Corn Tortilla Chips and vegetables! Instead of putting the vegetables on the side, I decided to include them in the dip to make a Vegetable Bowl Cheese Dip!
EASY, SLOW COOKER Cherry Tomatoes recipe! This healthy cherry tomatoes crockpot recipe is ready in 5 hours! Serve these as a side dish, or they make a great sauce on pasta for dinner! You can preserve by canning or freezing them! I love serving them as a Thanksgiving comfort food side dish alongside green beans!
If you haven’t noticed from my past few recipes, I’m kinda obsessed with my slow cooker right now. With a new baby and a garden in full harvest our slow cooker has been saving us (and my sanity!).
August and September is always tomato season and we’re left with baskets filled with beautiful tomatoes, ranging from cherry (to make cherry tomato sauce), beef (to make beef tomato sauce )and roma (to make tomato soup and sun-dried tomatoes) varieties. I wanted to try something new with them so I threw them in the slow cooker and hoped for delicious results!
Slow Cooker Tomato Recipe
The verdict? They’re AMAZING! At first taste my husband said “These tomatoes are something!”. They sure are!
Did I mention this recipe is EASY? All you need to do is throw the cherry tomatoes into the slow cooker with a onion, olive oil and salt. Give them a stir and let the crockpot do the rest of the work. After 5 hours, the tomatoes will cave in, releasing their sweet juices and you’ll have delicious Slow Cooker Cherry Tomatoes to serve!
10 MINUTE Brussels Sprouts Quinoa Rice dish! This EASY clean eating recipe is made with Minute Rice and served with fresh Brussels Sprouts and cherry tomatoes! This wholesome meal is gluten free and vegetarian – make it for a work lunch or easy dinner!
Who knew that once you had a baby you immediately forgot to feed yourself. On the first day home I already found myself looking at the clock at 5PM and remembering I never ate lunch. After this repeated for a few days, along with 3 hour sleep nights, I knew I was going to have to change some things and make sure I was getting the calories and nutrients needed for baby and me.
So I opened up the cabinet and pulled out a couple cups of Minute Ready to Serve. Then I opened up my refrigerator and pulled out Brussels Sprouts and tomatoes. In 10 minutes I had a delicious lunch ready to serve, along with leftovers for the next day. High 5 to Mom for making a wholesome, yummy lunch – 10 Minute Brussels Sprouts Quinoa Rice!
The Minute® Ready to Serve Organic Red Quinoa and Brown Rice with Garlic only takes 1 minute to make which is amazing. It’s a perfect solution for a fast lunch when trying to eat better. While the rice is cooking, throw the Brussels Sprouts in a small pot of water to boil to soften them up so you can easily cut them up. While they’re boiling, chop up your tomatoes too. Once the Brussels Sprouts are done, drain them, and throw everything together in a bowl. Just like that, your 10 Minute Brussels Sprouts Quinoa Rice is ready to be served!
Slow Cooker Tomato Cheese Dip is a creamy easy to make dip that uses fresh tomatoes, peppers and Velveeta cheese! This simple homemade recipe is ready in 2 hours in the slow cooker and perfect to serve with tortilla chips for your next party! We especially love this dip for Mexican meals! This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
We just planted our tomato plants last weekend and already I’m dreaming up tomato recipes to make in a few months. Remember I said we were going to plant less tomatoes to make the garden easier on us this year (hi baby! arriving soon!)? Well we didn’t. We’re going to have a whole lot of tomato plants, so I got to thinking about my Creamy Cherry Tomato Sauce and how I could use that method to create a slow cooker tomato recipe.
For this delicious dip recipe, we’re throwing fresh tomatoes, sweet peppers, salt and pepper in the slow cooker and then adding in cheddar cheese to make it extra creamy. This is the perfect summer dip recipe because it’s easy to make, uses fresh vegetables and tastes delicious dipping tortilla chips into!
What I really love about this recipe is that it tastes so fresh because you’re using real fresh ingredients. Summer time is the perfect time to pick garden ripe tomatoes, the sweetest peppers and a few jalapeno peppers to slice and garnish on top. Besides the cheese, I can grab all these ingredients straight from the garden and throw them right into the slow cooker!
SLOW COOKER Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make – throw all the ingredients in your crock pot for 8 hours and it’s ready! Even better – this meal is economical and doesn’t cost much to make! We love this as a Fall and Winter meal!
This Slow Cooker Shredded Chicken and White Bean Soup warms my heart physically and emotionally. It’s everything a comforting Winter time soup should be – easy to make, makes the house smell great, is filling and makes me feel warm.
On the emotional side it makes me happy because it is filled with vegetables from our Summer garden. Besides the carrots and celery we are using our canned stewed tomatoes which I can’t get enough of. We canned so many of these tomatoes I lost track of how many.
EASY, SLOW COOKER Cabbage Roll Casserole! This easy recipe is made in the crockpot and ready in 4 hours! This is a Polish family recipe called Halupkie!
Cabbage Roll Casserole
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. Just like my Stuffed Pepper Casserole, this is another one of Mom’s famous recipes that my family loves!
What recipe can I make with cabbage?
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!
This Cabbage Roll Casserole is a direct spin off my Mother’s Halupkies recipe, but we’re making this in casserole form in the slow cooker. This is a big bowl of comfort food, just like my Slow Cooker Cabbage and Sausage!
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 4 hours in the slow cooker – so it’ll be ready before you know it!
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 Shrimp, Tomato & Corn Salad made in 15 minutes! Perfect as a healthy salad or side dish!
1poundlarge shrimp - peeled and defrosted
2large tomatoes - chopped
1 1/2cupsof corn
salt + pepper
red pepper flakes
1-2tablespoonslime juicedepending on how much lime you like
Add olive oil to a large skillet over medium high heat. Add minced garlic and stir until fragrant, about 1 minute. Add shrimp and tomatoes and continue to cook for about 4 minutes. Add corn, salt + pepper to taste, a sprinkle of red pepper flakes and lime juice, stirring for 1 more minute. Sprinkle with cilantro and serve.
This makes a great dinner over pasta, a appetizer salad or a light lunch.
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 tomatillorecipes 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. W
henever 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.
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.
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.
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.
Vegetarian Burrito Bowl
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.
CREAMY TOMATO SOUP using fresh roma plum tomatoes! This easy homemade recipe is perfect for when you are picking fresh tomatoes from the garden! You will never buy canned tomato soup again! This is kids favorite 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.
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.
Marinated Overnight Italian Diced Tomatoes 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!
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.
Diced Tomatoes With No Boiling or Peeling
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! I
n 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!
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.
HEALTHY, SIMPLE Roasted Tomato Salad recipe for fresh Summer tomatoes! Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad! Serve as a EASY salad, side dish or appetizer! You can use any type of tomatoes – including roma, 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 with a cherry tomato sauce. These roasted tomatoes are super versatile and super yummy so I hope you enjoy them.
Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!
Last weekend we had some pretty amazing chili for lunch while we were out of town. 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 in my kitchen. This 45 Minute Vegetarian Chili recipe was born!
Vegetarian Chili Recipe
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).
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!
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!
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!
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have – my favorite are tomatoes, broccoli and peppers to add in!
I call this recipe “Vegetable Farm Omelette” because you can throw into it as man veggies as you can fit. The omelette can be tweaked depending on the season. It needs to become best friends with your garden or farmer’s market. I threw broccoli, tomatoes and peppers in mine because those are my favorites (and what’s always in my fridge). I think this combo of veggies are a winner, but feel free to add in onions or carrots or chopped up spinach or kale to make your omelette more “you”.
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.