Tagged: tomatoes

Black Bean Chili

Black Bean Chili

Posted in Soups Tagged with , ,

Growing up in Cincinnati, my definition of chili was different than everyone outside the city limits. Cincinnati chili is a mix of ground beef, tomatoes and beans served over spaghetti. I think of it more

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Ingredients
  • 1 tablespoon vegetable oil
  • 1 large red onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 chipotle, roughly chopped, plus 2 tablespoons adobo sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, roughly chopped
Mushroom Tomato Farro

Mushroom Tomato Farro

Posted in Starters & Sides Tagged with ,

One word to describe my mood lately is reluctant. Maybe stubborn would be a more honest way to put it.  Reality is starting to set in that all cooking will soon move indoors.  I know

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Ingredients
  • 1 cup farro, rinsed
  • 3 cups water
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced, white and green parts separated
  • 8 ounces cremini mushrooms, sliced
  • 2 cups halved cherry tomatoes
  • 1 cup chopped Lacinato kale
  • 1 garlic clove, minced
Fresh Corn Tomato Salad

Fresh Corn Tomato Salad

Posted in Salads Tagged with ,

Our neighborhood farmers market was packed with people yesterday—more than unusual. Perhaps the three-day weekend inspired everyone to shop despite the early morning rain and stubborn clouds. It could have been the selection, too. It’s the

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Ingredients
  • 2 ears corn, shucked, kernels sliced from cobs
  • 1 pint cherry tomatoes, quartered, halved if small
  • 1/4 cup olive oil
  • 1 tablespoon white wine vinegar
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 garlic clove, minced
  • Pinch red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Roasted Garlic Sheet Pan Gnocchi

Roasted Garlic Sheet Pan Gnocchi

Posted in Mains Tagged with , ,

The more browned and banged up my sheet pans get, the more I feel the urge to keep using them. There are few kitchen tools that come in handy for such a wide range dishes.

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Ingredients
  • 1 pound shelf-stable or fresh gnocchi
  • 1 zucchini, diced 1/2-inch
  • 1 yellow squash, diced 1/2-inch
  • 1 pint grape tomatoes
  • 1/4 small red onion, thinly sliced
  • 3 garlic cloves in their skins
  • 4 sprigs of fresh thyme
  • 3 tablespoons olive oil
Roasted Eggplant Tomatoes and Chickpeas

Roasted Eggplant Tomatoes and Chickpeas

Posted in Starters & Sides Tagged with ,

I’ve been dipping my toe back into roasting. Just my baby toe. With Labor Day and the first day of school, fall seems unofficially official. That doesn’t mean I’ve completely given up on corn and

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Ingredients
  • 1-1/2 pounds eggplant, cut into 1/2-inch dice
  • 1 pint cherry tomatoes, halved
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-1/2 ounces baby arugula
  • 1 tablespoon minced chives
Heirloom Tomato Bruschetta Pasta Salad

Heirloom Tomato Bruschetta Pasta Salad

Posted in Mains Tagged with , ,

It’s July 1st, and we still haven’t planted our container garden. At this point, we aren’t going to have any plants on our deck this year. Things have gotten so busy lately that the thought

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Ingredients
  • 2 pounds assorted heirloom tomatoes, roughly chopped
  • 1 garlic clove, peeled and smashed
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes
  • 8 ounces fusilli
  • 1/4 cup torn fresh basil
Fattoush Salad

Fattoush Salad

Posted in Salads Tagged with ,

I’m always looking for an excuse to put bread in my salads. Not as a dinner roll teetering on the side of my bowl, but actually in the salad. Greens are my thing. I love

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Ingredients
  • 3 pitas, torn into 1-inch to 2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon sumac plus more for dusting
  • 1 large head romaine (about 1 pound) roughly chopped
  • 1 English cucumber, thinly sliced into rounds
  • 5 radishes, thinly sliced into rounds
  • 1/2 cup halved cherry tomatoes
  • 2 scallions, thinly sliced
Chickpea Arrabiata

Chickpea Arrabiata

Posted in Mains Tagged with ,

When you have a 5-year old you end up at a lot of red sauce, old school Italian restaurants. Our little guy is a big fan of carbs. His favorites are pasta and pizza. That

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Ingredients
  • 2 tablespoons olive oil
  • 1 small white onion, roughly chopped
  • 2 garlic cloves, minced
  • 1-28 ounce can crushed tomatoes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-14.5 ounce cans chickpeas, drained and rinsed
Roasted Tomato Pesto

Roasted Tomato Pesto

Posted in Jams, Spreads & Condiments Tagged with , , ,

A love of pesto runs in my family, but we’re not Italian. My mom introduced me to pesto when I was a kid, and I’ve been hooked ever since. I always have a jar of

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Ingredients
  • 1 garlic clove, peeled
  • 1 cup oven roasted tomatoes (about 15 whole: from the olive bar or jarred)
  • 1/3 cup chopped walnuts
  • 1 ounce grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
Tomato Carrot Lentil Soup

Tomato Carrot Lentil Soup

Posted in Soups Tagged with ,

After weeks of denial, I threw on a pair of jeans and a sweater. I get it—it’s fall. Sweater weather is one of my favorite things, but for some reason, this year I just couldn’t

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 1 pound carrots, peeled and diced
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Fresh Tomato Farro Puttanesca

Fresh Tomato Farro Puttanesca

Posted in Mains Tagged with ,

These days all I crave for dinner is pasta. I want giant bowls of noodles with juicy tomatoes and salty shards of Parmesan. To me that just tastes like August. But I am a guilt-ridden

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Ingredients
  • 1 cup farro, rinsed
  • 3 cups water
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon capers, roughly chopped
  • 1/2 cup roughly chopped Kalamata & Castelvetrano olives
  • 2 cups halved cherry tomatoes
  • Pinch of red pepper flakes