Charred Corn & Bean Salad

I jumped on board the "dense bean salad" meal prep trend and I am a fan. Being back in an office setting, meal prepping has made it easier to eat better meals at work. So far this has been a favorite.

Pin It Now!

Spinach and Cherry Tomato Pasta

Living on my own I often look for simple recipes that can be made without much effort. This recipe is one of my go-to quick dinners for days when I really don't want to make anything too time consuming, but I still want a tasty dinner. If you ever feel like mixing it up, omit the spinach and add 1/4 cup chopped basil. That's my other go-to weeknight pasta dinner. Either way, this is a very simple and satisfying meal.

Pin It Now!

Spaghetti Squash with Arugula Pesto and Roasted Tomatoes

I've been on a spaghetti squash kick lately. Every time I stop by the farmer's market I come home with one. I had a basket of cherry tomatoes that started to burst after 2 days, so I decided it was time to roast them. I used arugula pesto in this recipe but feel free to use a classic basil pesto as well, especially if you want a slightly milder flavor. You can adjust this recipe very easily to suit your preferences. I love a lot of tomatoes on mine, as well as lots of cheese. After I took these photos I added about another 1/4 cup of shredded Parmesan to each squash half. Parmesan gets used up very quickly in my kitchen, but I love the flavor it adds.
Pin It Now!

Balsamic Roasted Tomato and Goat Cheese Crostini

I have a slight obsession with goat cheese. I know this probably sounds terrible to a lot of you (my grandma being one of them), but I can honestly eat it plain, by the spoonful/slice. My fiend first made this snack during the summer when we decided to have a picnic by the lake. She's an extremely talented cook, so I was thrilled when she unpacked all the components to make these. I was seriously under-prepared with my store bought salsa and chips. These can be made ahead and assembled before you serve them. Just make sure the tomatoes are at room temperature when served. The goat cheese will also be a little easier to spread if you let it sit out a little it before serving.

Pin It Now!

Fresh Corn and Tomato Salad

My office recently had a potluck and I decided to take advantage of all the delicious summer produce at the farmer's market. I found this recipe and it sounded like a great option. I prepped most of the salad the night prior and it received rave reviews at the potluck. This was the first food devoured by my coworkers and many for them wanted the recipe. If you're in the mood food for an easy, tasty summer salad, look no further.

Pin It Now!

Tomato and Gruyere Tart

This tart makes a delicious snack or started for any occasion. You can make one larger tart or smaller individual tarts. Even though I would typically serve this as a starter, it also makes a great, light dinner option paired with a salad. As with most puff pastry based foods, this tart is best served straight from the oven. Though you can prepare it ahead of time, the dough is most crisp when it's made right when you need it. If you make the tart ahead of time, reheat it in a 300F oven until it is warmed.

Pin It Now!

Chopped Tomato Basil Salad

Luckily I live in an area where summer produce is still available in November. As much as I love apples and pumpkin and chard, summer produce is still some of my favorite. I was able to find some great heirloom tomatoes and decided to make one of my favorite, super easy salads. I love eating this wish some fresh olive bread to mop up any extra dressing. If that sounds crazy, just try it. Make sure you use fresh basil since that brings a lot of flavor to the salad.

Pin It Now!

Tomato, Feta and Caramelized Onion Tart

I have always been a fan of tomato and feta based snacks. One of my favorite sandwiches is a fresh pita stuffed with tomatoes, feta cheese and basil. This tart is the fancy, guest approved version of that. I serve this with a salad and it makes a great summertime dinner. Don't go too heavy on the onions or the tart may become soggy. This tart is best straight out of the oven (plus a few minutes of cool down time). If you reheat it try avoiding the microwave.

Pin It Now!

Simple Shrimp and Garlic Pasta

We all have those days when you feel like you don't have any time for cooking, but you still want to have a delicious dinner. This recipe fits that description perfectly. This pasta is very easy to make. You can use any noodles you have at home. Make sure to use fresh or frozen basil. I sometimes freeze my basil with a little bit of olive oil and it comes in handy for recipes like this. If you don't like shrimp, I've had this plenty of times without any protein. Leftovers heat up pretty well, but the basil will look less appetizing on day 2 (the taste is still great though).

Pin It Now!

Texas Caviar

I've been slacking off and not cooking or baking that much this past month. Luckily I have very inspiring family members who also love to cook. This recipe was first tried by my mom and came highly recommended. If you enjoy fresh Tex-Mex flavors, you will love this dish. I can eat it by the spoonful, but when I'm around other people I serve it with tortilla chips, pita chips, or pita wedges. This is extremely easy to make and the flavor won't let you down.

Pin It Now!

Tomato and Roasted Garlic Tart

I opened my fridge the other day and realized I had way too many tomatoes needing to be used. I didn't want to make another caprese salad or bruschetta since the weather was cool and foggy. Instead I opted for comfort food and made this tomato and roasted garlic tart. I looked at a few tomato tart recipes and loved that this one used roasted garlic. Yes, you will probably smelly like garlic after you eat this, but it will be worth it. Just make sure everyone around you has a slice so you will al be equally guilty. I didn't have the proper baking form to make this dish and just used a pyrex. It may not have been as pretty as one baked using a tart form, but it still tasted great.

Pin It Now!

Seven Layer Dip

I absolutely love 7 layer dip, but I had never tried making it at home. It's actually pretty easy to make and has been a hit every time it is served. The dip needs to be made the same day you serve it, but since it's easy to make it shouldn't be a problem. Technically, the dip does last overnight, but the guacamole will brown in some places and the tomatoes and salsa will release some water. I'd eat the leftovers myself but wouldn't serve them to guests.

Pin It Now!

Green Bean and Tomato Sauté

When I was younger, I remember eating green beans in a tomato sauce at friends and families homes. I loved the dish, but then forgot about it for years. Out of the blue, and after running across the recipe accidentally, I decided to try finding a recipe that sounded similar to what I remembered. This one was the closest bet, and the result was pretty perfect.

This recipe is really simple, but takes a little while to cook. It's a good one to put together when you get home and then get started on the rest of your meal. This makes a great side dish to just about anything. I served this with grilled chicken and fresh bread and ended up with leftovers. It will still be great the next day as well, so you could either prepare it ahead of time or have some delicious leftovers.

Pin It Now!

Roasted Eggplant and Tomato Stacks

I've been wanting to try an eggplant stack recipe for a while now. I've been bookmarking various recipes, but it took until now for me to finally try one. I am a huge eggplant fan, so this dish was right u my alley. I made this recipe as a vegetaran friendly main course, each person having 2 stacks. The feedback was mostly great and really helpful.

The skin on globe eggplants tends to be tough, which I did not think about when making these the first time. Peeling the skin either before roasting or after roasting would remove this tougher texture from the eggplant stacks. You could also use skinny Japanese eggplants and smaller tomatoes and make mini stacks as a bite sized appetizer. Or you could layer the ingredients in a pyrex dish and make a casserole/gratin with the same delicious flavor.

The roasted tomatoes are delicious and tasted great even on their own. I roasted the end bits of the tomatoes so I could try them before making the stacks. Pure garlicky goodness. I had never roasted tomatoes before, but I am kind of hooked now.

Pin It Now!

Quinoa Tabouleh

I recently realized that I hadn't made an Mediterranean food in months. I always say if I had to choose one type of food to live off of my entire life, it would be Mediterranean. So it was time to take action and make one of the most refreshing side dishes/salads there is: tabouleh (also spelled tabouli). I know tabouleh is considered a salad, but I use it more as a very healthy side dish. Last time I made this I served it along panko crusted trout.

I've been on a quinoa kick lately since I realized I have tons of it in my pantry (well, more like a food cupboard). Tabouleh is usually made with bulgur, but also tastes great when made with quinoa. You could probably use other grains in this recipe and still get a delicious tasting side dish. Feel free to add more parsley to the dish. I tend to skimp on the parsley since I don't like when it overwhelms the mint and lemon flavors.

Pin It Now!

Turkey Cacciatore

I've recently been eating what I consider lazy day meals (baked potato with cheese, pasta, etc...). Finally, after a week of my all-carb diet, I went out and bought tons of produce, meat, and other delicious things I had forgotten about. After coming home with a seemingly random mix of supplies, I realized I had everything to make this recipe, thanks to a quick google search.

This is a great, easy cacciatore recipe. The ingredients are simple, fresh, and come together perfectly in this Italian classic. The fresh basil is a must and adds more depth to the dish' overall flavor. You can use chicken or turkey, whichever you have at home will be good. I suggest eating this straight away, but leftovers will still be good the next day.

Pin It Now!

Vivian's Cod with Tomatoes and Herbs

When I was going to college in Illinois, my parent's friends took me in for all holidays as well as occasional family dinner nights. This was always a treat for me since Vivian, the lady of the house, is an excellent cook as well as great company. She made this dish at one of the many times I was invited over. I loved it and asked for the recipe. Vivian is the kind of cook that doesn't need a recipe, so she gave me the list of ingredients she uses (with no specific amounts) and the cooking process.

As it turns out, this recipe is really easy to make and really difficult to mess up. It's extremely healthy and flavorful, thanks to the spices and herbs. You can make this with any kind of white fish you want, as long as it doesn't fall apart too easily. I've tried it with tilapia before and that combination was just as good. Also, adjust the crushed red pepper amount to your liking. If you feel like the dish is drying out in the last 15 minutes of baking (this has never happened to me, but if you double the amount of fish without adding more sauce, it may occur), add a little bit of water to the dish. I've made this dish many times and it has always turned out great. This is a perfect, easy, weeknight dinner idea.

Pin It Now!

Pasta with Sun-Dried Tomatoes

This Ina Garten recipe has been a go-to pasta dish that I've been making since college. It's one of those meals everyone always loves (though some of my friends have been know to pick out the olives). The flavor combinations of the capers, sun-dried tomatoes, and mozzarella make this pasta hard to resist. I usually go back for seconds and thirds when I make this, and will gladly eat the leftovers for lunch.

Though the dressing tastes better if you can puree it in a food processor or blender, I've made this in kitchens where neither were an options and just chopped everything as finely as possible. The result was still delicious, even if the dressing was not as smooth. I once made this without any basil, but do not suggest doing so as you will feel like something is missing from the dish. Ina finds a way to feature all these different flavors in one delicious tasting pasta dish. I like this past most served at room temperature. Give it a try on a night when you don't feel like spending hours in the kitchen for a tasty dinner.

Pin It Now!

Green Beans with Cherry Tomatoes and Olives

Ever now and then I don't really feel like having much for dinner, especially when it's hot outside or if I've been snacking all day. When this happens, I love to have a salad. Sometimes I'll have some bread and cheese as well (yes, we always have a decent stash of cheese in the fridge). This green bean salad makes a great, light evening meal. It's also a colorful side dish for any occasion.

Right now, my local grocery store has been selling green beans pretty consistently. When something is in season, I tend to buy it, especially in Wengen. Otherwise I'd be living off of the same 10 vegetables that are offered year round. This salad is a great way to use up fresh veggies and really let their texture and flavor come through. Make sure you don't overcook the beans, or else you will end up with mushy, limp, and fragile bits of green beans.

Pin It Now!

Gratinéed Tomatoes with Herbs

I somehow ended up with lots of tomatoes in my fridge. Every time I went to the grocery store, I forgot I already had some at home and bought more. I made lots of salads and managed to make a dent in the tomato stash, but I needed to find a dish that would use up a majority of them. I didn't have quite enough to make scalloped tomatoes, so this recipe looked like the perfect solution to my tomato problem. When I made this dish, I made 2 dishes with the nicely cut slices of tomatoes and a couple personal sized ones with the reject bits and pieces. The both turned out great, but the personal ones weren't as nicely laid out. You could definitely make individual ramekins of this dish if you prefer that look.

The original recipe calls for Asiago cheese, which I could not find in my teeny, tiny grocery store. I substituted freshly grated Parmesan cheese and was really pleased with the result. Use whichever cheese you prefer or can find in your local grocery store. I also used less tomatoes but the same amount of cheese and breadcrumb topping since I love having a thick layer of it on my tomatoes. I'll post the recipe as intended, but feel free to increase the amount of topping on your tomatoes if you're also obsessed with it. I also did not use beefsteak tomatoes since I didn't have any in my stockpile. Instead I used 6 vine-ripe tomatoes. As you can see, you can really play around with this recipe and end up with a great side dish.

Pin It Now!