Juicy melon and tangy tomatoes mixed with basil and walnuts for a light side salad. This heirloom tomato and cantaloupe melon salad with a homemade balsamic reduction is great for appreciating the last few days of summer.
This sweet corn tomato gazpacho is a quick, no cook, gluten free, and vegan soup appetizer or light meal. So easy to make ahead and store in the fridge for later.
This summer farro salad has sweet, blistered corn, cherry tomatoes, crunchy green beans, and an intense but balanced homemade sage pesto with walnuts and parsley.
A tangy homemade blackberry tomato ketchup with just enough sweetness and a hint of heat made with fresh tomatoes and summer blackberries. Especially amazing with sweet potato fries, but also so many other things.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.
Fresh tomatoes and cucumber highlight these chicken lettuce wraps with Asiatic flavours. Perfect for summer appetizers or eat several as a light meal.
When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading
A couple of months ago, I gave you a multitude of ways to make pita/flatbread, but no serving ideas. So now I’m remedying that with some lightly roasted vegetables, seasoned with olive oil and paprika for a Mediterranean flair. I hate to use the terms easy or quick too frequently as others might associate dishes with a different difficult level than I do, but this is something that can be put together in under 30 minutes (assuming you already have the bread made or bought). When we ate this it was without any extras, but there are certainly things you…Continue Reading
Sometimes subtle flavors can be some of the best. You don’t need to drown something in sauce to make it taste good. That’s not to say there aren’t delicious sauces that you might want to put on everything. But there are times when you don’t want to put a bunch of effort into a dish, and that doesn’t mean you have to sacrifice flavor. This is one of those quick to throw together dishes which tastes delicious. I tend to keep cooked chickpeas and hard-boiled eggs available as much as possible because they are such easy additions to a salad…Continue Reading
Continuing on the trend of contest entries, I participated in the cooking competition hosted by Il Fiorello as part of this last weekend’s Fairfield Tomato Festival. Obviously, the parameters involved tomatoes. I did several entries as there were multiple categories and I wanted to push myself. For the soup I did a sweet corn and tomato gazpacho, as a salad I did a fried eggplant, tomato, and onion, and for the sauce category I did this tomato coconut chicken – which won the sauce category (even though I think it kind of stretches the definition of sauce). I will post…Continue Reading