Simple yet stunning, this tomato galette turns juicy, ripe tomatoes into a satisfying, delicious meal. Gouda and smoked mozzarella provide a rich, slightly smoky backdrop to the bright tomato flavor.
With bacon and cheese tucked in the center, this savory noodle cake tastes delicious topped with fresh summer tomatoes. This simple, flavorful recipe is easy to prepare. It’s a great way to use up leftover spaghetti, too!
Ironically, a vegetarian cookbook provided the inspiration for this cheesy bacon noodle cake recipe. I must have been thinking of my vegetarian friends who make an exception for bacon when I set out to prepare it. Somehow I found myself compelled to crumble leftover bacon and layer it with mozzarella in the center of the basic, unfilled noodle cake.
Oh, thank you, contrary vegetarians!
There’s just something about bacon that transforms a simple recipe into something extraordinary, and this noodle cake is no exception. Ever since I first made it years ago, it’s been one of the most requested meals at our house….
Why serve veggies on a platter when you can go vertical instead? Build a Jenga Veggie Tower for your next party. Don’t miss out on this flavorful Creamy Cilantro Dip, either!
Since The Big Short focuses on the collapse of the U.S. housing market, I can’t think of a better appetizer to serve in honor of this best picture-nominated film than a precarious platter of vegetables.
Okay, I may be overstating things. While I do think this Jenga Veggie Tower is super appropriate for your Oscars Party, I need to be totally honest: it was the only I idea I had.
Topped with Lime-Cilantro Sour Cream and sprinkled with chopped bacon, these Savory Corn Pancakes taste like little bites of summer.
While my kids love to make sweet pancakes, like these little chocolate-chocolate chip numbers that are really more dessert than breakfast, I managed to talk Tessa into helping me make some Savory Corn Pancakes the other day. She seemed skeptical at first, but after she nibbled one hot-off-the-griddle, she added — in large, bold letters to the top of my recipe — the words “It’s YUMMY!”
This simple Caesar salad recipe packs serious garlic-lemon-umami flavor along with great crunch from homemade croutons.
Public service announcement: if you’re not slicing up stale bread to freeze for later use, you’re missing out on some serious food opportunities! Thanksgiving’s almost here, and bags of cubed, frozen bread are great to have on hand for making amazing stuffing. If you haven’t started stockpiling, it’s time to get on it!
But wait, there’s more! You can turn cubed bread into HOMEMADE CROUTONS any day of the year, and you should because it’s so easy.
Give stale bread new life in a simple, flavorful Tuscan Bread and Tomato Salad. Garden-fresh tomatoes really shine in this easy-to-prepare recipe.
Most of the time, my family can’t keep up with the steady stream of food experiments taking shape in my kitchen. Fortunately, disposing of cupcakes, cookies, and brownies — even imperfect ones — is easy to do; I can usually count on neighbors or friends to take excess sweets off our hands.
But when it comes to bread, it’s a totally different story. Even if I have it in abundance, I’m often not willing to share. With cupcakes, I don’t actually want to eat two dozen by myself; somehow, though, when left alone with them, I accidentally do. Unlike dessert, bread usually plays a supporting role, and this makes it super versatile. I WANT to eat all of it!
Even when bread starts to stale (which it tends to do if you’re a hoarder ), I see it as an opportunity: cubed and frozen, it’s great to have on hand for making stuffing, fresh croutons, or bread pudding. I love to stockpile it, and I’m pretty good about slicing it up before it’s too late.
Just the other day — knife in one hand and the remains of a rock-hard rustic loaf in the other — I eyed the sheer mass of garden tomatoes lining my kitchen counter. This time, I decided to skip freezing — this loaf was destined for immediate consumption in the form of Tuscan bread and tomato salad.
Roasted tomatoes really shine against a backdrop of rich caramelized onions, nutty Gruyere cheese, and flaky pastry crust in this tomato & onion tart recipe.
Home grown tomatoes, home grown tomatoes What would life be without home grown tomatoes? Only two things that money can’t buy That’s true love and home grown tomatoes It’s playing on a constant loop right now since I’m popping little tomatoes in my mouth just as quickly as the plants produce them in these golden days of summer. Tomatoes are like candy, only better, since you can eat them all you want without any of the sugary guilt. While the zucchini harvest sometimes requires creativity, disposing of an abundance of tomatoes poses no such challenges. There’s no scarcity of dishes that give summer tomatoes’ sweet, bright flavor center stage. On bread or pasta, there’s really nothing finer than chopped fresh tomatoes tossed with basil and olive oil. And as far as lunch goes, what’s better than thick tomato slices tucked in a sandwich along with bacon and lettuce? When I’m feeling the need to get more elegant, though, I make tomato & onion tart.
These zucchini pancakes — featuring grated squash tossed with leeks, herbs, and blue cheese — taste fantastic with spicy dipping sauces.
We’re currently keeping up with our zucchini crop by sharing squash with willing takers, but I can see that soon I’ll need to start doorbell ditching our prolific harvest on people’s front steps. For now, though, we’ve managed to feast on zucchini for days without repeating a recipe: zucchini & basil pasta, zucchini & rosemary soup, sauteed zucchini, and zucchini pizza. My favorite summer squash recipe so far, though, has to be zucchini pancakes.
Once grated and tossed with leeks, garlic, herbs, and blue cheese, zucchini takes on a whole new personality. Eggs, a bit of flour, and a couple handfuls of breadcrumbs bind the mixture together in a thick, textured batter.
Fried on the griddle and served with spicy dipping sauces, these pancakes make a perfect appetizer for any summer party, but if you like them as much as I do, three or four make a fine meal alongside a tossed green salad. They’re flavorful and tender, and they taste quite rich, despite the fact that they’re mostly vegetables.