Heirloom Tomato Pie

Tomato pie is a perfect summertime dinner. Head to your local farmers market (or to your home garden), pick up some heirlooms and get baking! I paired a slice of pie with some roasted corn on the cob to make it extra-summery. This recipe is adapted from Southern Boy Dishes, and makes one pie.

Caprese Pasta Salad

This pasta salad is perfect for a cookout, party, or even a non-occasion because it's super-easy to make with a lot of delicious pay-out. This recipe took some inspiration from Recipe Favorite and makes about 22-ounces of pasta salad. Enjoy!

Guest Post: Grow and Cook With Hydroponic Tomatoes

I am so glad that Chris, also known as Captain Hydroponics, offered to do a guest post for me! There's nothing more rewarding than growing your own veggies to then cook and eat. Check out his awesome post on growing hydroponic tomatoes and drool over the grilled homegrown tomato recipe at the end. If you'd like to start hydroponic gardening, check out Chris' free 50+ page guide. Remember, if you also want to guest post, please don't hesitate to contact me. Enjoy!
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Growing vegetables and fruits hydroponically is not only an environmentally-responsible way to feed you and your family; it's really a lot of fun! You don't need to be an expert to build a good setup. There's so much information available about lighting, feeding solutions, and hydroponic budget builds – all that's required is a little reading and a relatively small investment in equipment or virtually nothing if you make a DIY system.

Tomatoes traditionally take about 90 days to ripen and many of us have a growing season that only allows one major harvest a year. As most of you know, the price goes up considerably when they're out of season, while the overall quality of the fruit you actually goes down. This is because they need to be shipped from tropical growing climates, usually far from where you live to get to your supermarket.

Homemade Ketchup

I have a friend that loves ketchup. Like, the put-it-on-everything kind of love. For his birthday this year, I made some homemade ketchup with the guidance of skinnytaste. This recipe makes about 10 ounces of delicious, and slightly spicy ketchup. Making ketchup yourself allows you to decide on the flavor (more sweet, less sweet, more spicy, etc.) and allows you to control the ingredients (no high fructose corn syrup or "natural flavoring," whatever that means). In that case, enjoy your homemade ketchup!

Four-Bean Salad

Okay, so you know three-bean salads. They're delicious, healthy, full of protein. Well, I upped the ante and added a fourth bean. I know; I take some pretty intense culinary risks. This healthy and filling salad is perfect with tortilla chips, on a green salad, on pasta, or on its own. Enjoy the protein and the hearty taste! This recipe is based off of a Real Simple recipe and makes a huge bowl.

Caprese Appetizers

I made a bunch of these for a friend's party the other night. They were very easy to make (I actually prepped and assembled everything on-site) and people really enjoyed them. This recipe makes about 16-20 servings.

Slow Cooker Three-Bean Chili

I made some chili for a friend's work competition early last month. It was super-easy, since I just put it in my slow cooker all day and let it go. To make it stand out amongst the competition, I used cocoa powder (think mole sauce) and three different kinds of beans (since I wasn't using any meat). This recipe makes about five full servings.

Roasted Vegetable Salsa

I came into a large bounty of fresh vegetables this week, and started brainstorming all of the foods that I can make with them before they go bad. I settled on salsa because it's delicious, easy to share, and uses a ton of veggies! This recipe makes two jars' worth. Enjoy!

Guest Post: Row House Gardening

My friend, Steve, has an awesome vegetable garden that he tends to every year and because he currently lives in a row home, I've become pretty interested in how he is so successful with it (I tried some of the veggies from last year & they were great!). He's taken the time to outline how he plants and tends to his garden throughout the warm months, and hopefully he will be back throughout the growing season to give us updates and tips!

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Spring! Finally a chance to get outside and enjoy some warmer weather. That’s actually how I got started with my garden a few years ago. Being a transplant from Texas, where there are essentially nine months of summer followed by three months of not-summer, by mid-March I’m getting antsy to get outside and do SOMETHING. While March is generally too early to plant annuals and vegetables in Maryland, I can at least get the indoor part started and get to work on my planting areas outside (…errr, not that that’s actually happened yet).

Like many in Baltimore, my wife and I live in a pretty standard-sized row house with a small backyard. My planting area basically consists of an 8’x 4’ raised planter (which was super easy and very inexpensive to build even without any carpentry skills), a 7’x 11’ in-ground planter and about a dozen large plastic tubs which I use for everything from lettuce to carrots and radishes. The tubs are 10 to 20 gallon containers and if you know a landscaper, you can probably get them for free, as they’re commonly discarded after the trees or large shrubs which they contain are discarded. You might even ask at Lowe’s, Home Depot or a local nursery if they have any extra. Help keep some plastic out of a landfill and grow a plant in it instead!

Chik'n & Mushroom Arugula Salad

This salad was a spur-of-the-moment, let's-clean-out-the-fridge salad. Sometimes that can go poorly, but this time it went wonderfully. The flavors worked really well together and we didn't waste any produce. This recipe makes two servings. Enjoy!

Vegetarian Chili

Tonight was one of those nights where I have a lot of food in the house, but nothing to really make. So, I took a bunch of leftovers and things in my pantry and decided to make a chili. This is really easy (especially because I used a slow cooker), and because I used a meat substitute, your carnivorous friends will enjoy it as well. I made a small volume of chili, but you can multiply the recipe as much as you want! This recipe makes three to four servings.

Roasted Eggplant Rolls

This meal takes a little longer to make than some of the others that I post, but it is totally worth it. It's a great variation of eggplant parm (which I also adore). You can stuff the eggplant with whatever you'd like (in my case, just cheese), and you can serve as little or as many folks as you want. My specific recipe serves two, and is a variation of this recipe.

Guest Post: Vegan Lentil Chili

Do you remember my friend, Ben, who made the delicious veggie quesadilla a few weeks ago? He's back with a cozy vegan chili recipe for us!
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It is the holidays, which means it is chilly outside and what better way to combat the cold than with some delicious, hearty chili. Now that I got the obligatory “chilly/chili” joke out of the way I can say that this recipe really was a true delight. I wanted something new and was lucky to stumble across this recipe online. I should note that their recipe calls for quinoa and I am using French lentils because I thought I had some at home and did not feel like returning to the grocery store. Lentils proved to be an excellent substitution. I will be trying it with quinoa in the near future to compare. The recipe you read below is pretty much straight from their website. I just made adjustments to mirror my cooking style.

This does produce a lot of chili, but the great part is that it freezes well. So if you are having a get-together, this will certainly satisfy the masses and be a crowd pleaser. I was able to serve 2 others and still have a plethora leftover, which I divided up into small plastic bowls and put into the freezer. Again, I was blown away. Growing up with one of the best chilis (my dad’s) out there, it was hard to believe that another recipe could be as delectable. 

Creamy Ricotta Pasta

This pasta dish is very creamy without being too high in calories. It's really easy to throw together and you can toss in whatever veggies you have on hand. It is served warm, so it is perfect for these winter months. Here is the original recipe. This recipe serves two to three.

Tomato Chickpea Pesto Soup

This soup is hearty, flavorful, and perfect for my Autumn Soup Exchange. You can add your own spices to personalize the taste. The garlic, salt & pepper, and pesto really added enough flavor for me. This recipe makes 6-7 cups of soup.

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients
One (1) medium onion, chopped
Two (2) cloves of garlic, minced
One (1) 28 oz. can of crushed tomatoes -- You can make this at home, but canned works well too.
One (1) 15.5 oz. can of chickpeas, drained and rinsed
One (1) tablespoon of extra virgin olive oil
One (1) cup of water
Five (5) tablespoons of basil pesto
One (1) teaspoon of sugar
1/2 teaspoon of salt
Pepper to taste

Directions
In a saucepan, use the oil to saute the onions first, and then add the garlic. Cook until onions are soft.
Add the water and the crushed tomatoes. Heat until lightly boiling.
Stir in sugar, salt, and pepper. Reduce the heat.
Add the chickpeas and let simmer for ten minutes.
Finally, add the pesto. You can either dollop pesto on each serving or stir in if the soup will be refrigerated.

Enjoy!

Goat Cheese, Tomato & Pesto Pizza

This pizza is easy, delicious, and a great serving size for one. Of course, there is ample opportunity to make this more homemade (by making the pesto or naan yourself). My way is, obviously, a little faster, so you can get that pizza into your mouth more quickly! Enjoy.

Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients
One (1) piece of naan bread -- I used garlic naan
1 1/2 tablespoons of basil pesto
2 1/2 tablespoons of goat cheese
A small handful (3-5) cherry tomatoes

Directions
Preheat oven to 350F degrees.
Place naan on a baking sheet.
Spread basil pesto over naan. Trust me, get all the way to the outer edges!
Sprinkle goat cheese in an even layer.
Slice cherry tomatoes into halves or thirds and place in an even layer across naan.
Bake for six minutes.
Remove, let cool, and devour.

Tomato Jam

Believe it or not, I tried tomato jam for the first time this year and was blown away by the flavor. How could something be so sweet, spicy, and savory all at once? And now here I am making my own. It's the end of tomato season, so I bought three pounds of various tomatoes (heirloom, slicers, plum, etc.) of various colors from my farmers market. I hope that you enjoy this recipe. I suggest pairing it with homemade biscuits (see recipe here).

Pair with: Pilsner or another pale lager

Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients
Three (3) pounds of chopped tomatoes -- be sure to keep skins on and seeds in. This adds texture and flavor to the jam.

1 2/3 cup of granulated sugar
Four (4) tablespoons of lime juice
One (1) teaspoon of freshly grated ginger
One (1) teaspoon of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of red pepper flakes

Directions

Before cooking

Put all ingredients into a large pot and stir lightly to blend.
Bring pot to a rolling boil.
Reduce heat and let simmer (small bubbles) for three hours. Stir often.
You'll know when its done because it will be thicker, slightly sticky, and boiled down almost completely (little to no chunks) .

Halfway through cooking

Once jam is ready, take off of heat and spoon into jars.
Place jars in cold water or fridge to reduce heat and stop cooking.
Spread jam on your favorite bread, biscuit, or use as a condiment!

Greek Spinach Pasta Salad

This was easy to make, delicious and very summery. It can be made for just a couple people or for a large group. There is no need for prepackaged dressing, as the lemon and EVOO provide a very light citrus taste.

Prep Time: 20 minutes
Cook Time: 20 minutes

Pair with: a light, summery beer (like a Witbeir), such as Dogfish Head's Namaste or Flying Dog's Woody Creek White.

Ingredients
Three (3) ounces of fresh baby spinach
Ten (10) ounces of Great Northern beans, rinsed and drained
Two (2) ounces of crumbled feta cheese
1/4 cup of cherry tomatoes, chopped 
Two (2) green onions, chopped
Two (2) cloves of garlic, minced
One (1) teaspoon of lemon peel
One (1) tablespoon of fresh lemon juice
One (1) tablespoon of extra-virgin olive oil
One (1) tablespoon of chopped oregano 
Eight (8) ounces of whole grain penne pasta


Directions
Cook pasta as directed on package.
While pasta is cooking, toss all other ingredients into a large mixing (or salad) bowl.
Drain pasta once it is done.
If you have time, allow the pasta to cool. If not, rinse pasta with cool water until pasta is cool.
Spoon pasta onto a plate and top with salad mixture.
Dig in!

Santa Fe Salad Sandwich

To those in the DC region, you know what I mean when I say that Chop't is probably the #1 thing I miss about living in the District. And if you've never tried Chop't before (or are a displaced Chop't lover like me), this recipe is for you.  The best part of that restaurant is that they take all of your salad ingredients, toss them together and then literally chop them up with a mezzaluna chopper until it is shredded. While I don't have a mezzaluna knife (yet!), I do always ensure that my homemade salad sandwiches are pretty finely chopped.

My favorite thing on the Chop't menu is the Santa Fe salad sandwich with the Tex-Mex ranch. The salad is not difficult to replicate, but I kept running into an issue with the dressing because it's not sold in the stores. I found a vague recipe online, tweaked it and now make the dressing myself. I think you'll enjoy it!

Prep Time: 20-30 minutes
Cook Time: none

Ingredients
for salad sandwich
Two (2) cups of Romaine lettuce
1/2 cup of tomato, chopped -- I have had the most luck with cherry tomatoes
One (1) avocado, sliced into small cubes
1/4 cup of sweet corn kernels
1/4 cup of black beans
1/4 cup of crispy onions
1/4 cup of pepper jack cheese, cubed
Two fajita tortillas
for Tex-Mex ranch dressing
Two (2) tablespoons of ranch dressing
One (1) teaspoon of lime juice
Two (2) teaspoons of paprika
Two (2) teaspoons of cumin
Directions

Once you've prepped everything (pretty much just chopping all of the salad ingredients up), mix them gently.
Warm tortillas on stovetop.
While you are warming the tortillas, mix all of the ingredients for the dressing together in a separate bowl. Taste as you go, so you can get the flavor to exactly how you'd like it.
Lightly toss dressing into the salad mix.
Spoon salad into tortilla and wrap like a burrito.
Enjoy!

Orzo Salad

This is such an easy and delicious dish, and it can be a side dish or an entree. I usually use another type of pasta, but tonight tried orzo and I think I'm hooked. I actually made two versions: one with mini pepperoni for my partner and one "plain" for me. I hope you enjoy. If you make it yourself, leave a comment on any different ingredients that you put in yours; I can only imagine something like asparagus or artichoke would be an amazing addition.

Prep Time: 10 minutes
Cook Time: 20 minutes (plus waiting time for the pasta to cool)

Ingredients
8oz of orzo pasta
1/8 cup of chopped red onion
1/8 cup of diced cheddar cheese
1/8 cup of quartered cherry tomatoes
1/8 cup of halved black olives
1/8 cup of chopped cucumber
4 tablespoons of Italian dressing -- I am actually guessing this, as I didn't have the foresight to measure, I just poured. I put enough that it was lightly coated, but the flavor was more of an accent than anything else.

Directions
Cook the orzo as directed on the box.
Drain and place aside to cool. I put mine in the fridge and stirred it around occasionally because I was being really impatient and hungry.
Once it has cooled almost completely, pour the Italian dressing into the pasta and toss.
Toss in all of the veggies and cheese (and mini-pepperoni, when applicable).
Serve & enjoy!