Wax Bean and Roasted Tomato Salad with Sun Dried Tomato Vinaigrette
July is when my garden starts to produce a bounty of vegetables. Beans, tomatoes, cucumbers, radishes, peppers, zucchini…I love it! I create recipes (like Wax Bean and Roasted Tomato Salad with Sun Dried Tomato Vinaigrette) based on what the garden gives us for the day. Tender crisp wax beans are tossed with sweet, roasted tomatoes, onion, and fresh dill. Bright sun dried tomato vinaigrette adds tang along with salty crumbles of feta cheese. The perfect summer salad! Wax Beans – They’re not waxy I grew up eating wax beans but they seem to not be as readily available as they used to in the past. Wax beans are closely related to green beans. They do not have chlorophyll which gives them a bright yellow color instead of green. The taste is almost identical. For more information, check out this brief article from The Spruce Eats. Roasted Cherry Tomatoes It seems like cherry tomatoes ripen all at once. You go from no tomatoes to large bowlfuls overnight. When that happens, I love to roast them. Roasting deepens the flavor and brings out the sweetness. Roasted cherry tomatoes also make an awesome, easy pasta sauce! Check out my Creamy Roasted Tomato Sauce! When you combine tendercrisp wax beans and sweet, roasted cherry tomatoes – then the magic happens! It is a beautiful blend of flavors that is ramped up with the tangy Sun Dried Tomato Vinaigrette. Your taste buds are in for a treat! Perfect alongside grilled chicken! If you can’t find wax beans, use green beans. The important thing is to make sure your ingredients are fresh! How to Make Wax Bean and Roasted Tomato Salad with Sun Dried Tomato Vinaigrette Dressing Combine Combine all the ingredients in a food processor or blender. Pureé until smooth. Season with salt and pepper to taste. Set aside. Salad Preheat Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Halve the cherry tomatoes and spread out on the baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning. Toss to coat. Roast Roast for 20-25 minutes until the tomatoes start to blister and slump. Let cool for 5-10 minutes. Blanch While the tomatoes are roasting, bring a large pot of water to a boil. Add the wax beans and cook for 3-5 minutes until tender crisp. Drain into a colander and rinse with cold water to stop the cooking process. Assemble Toss In a large bowl, add the blanched wax beans, roasted tomatoes (and their juices), red onion, and fresh dill. Add the sun dried tomato vinaigrette and toss well. Let the salad sit for an hour to allow the flavors to meld. Right before serving, sprinkle the top with the feta cheese. Refreshing twist on a bean and tomato salad! Tender crisp wax beans with sweet, roasted cherry tomatoes tossed with a tangy vinaigrette and topped with bright feta cheese and fresh dill. You might also enjoy
Easy 5-Minute Bruschetta
The weather in Northeast PA has been swinging back and forth from the mid-80’s down into the 40’s as we work our way through April. On those warm days though, I love spending time on our patio, soaking up the sunshine! That’s when I want bright, fresh appetizers! My go-to is Easy 5-Minute Bruschetta! Perfect for appetizers, great with grilled chicken! It literally takes me only 5 minutes to prepare. Appreciating life… I made this version of bruschetta right after I successfully finished all of my breast cancer treatment last summer. It was late July, hot and humid. I had a bit of time to myself and an overabundance of grape tomatoes growing in the garden. So, I made this Easy 5-Minute Bruschetta, sliced up some fresh mozzarella, and grilled a few crostini. I layered everything together and enjoyed it on the patio – grateful for the second chance on life that I had been given. For those of you that have gone through cancer treatment or a major life-altering event, you’ll understand what I mean. After surviving cancer, you really take the time to reflect on how important it is to enjoy the small things in life everyday. I hope you try my Easy 5-Minute Bruschetta and remember – enjoy the small things! How To Make Easy 5-Minute Bruschetta Tomatoes Rinse and drain grape tomatoes. Add to a food processor with the garlic cloves and pulse a few times until chunky but not puréed. Pour into a medium bowl. Dressing Add aged balsamic vinegar, olive oil, sea salt, and pepper. Mix to combine. BAsil Stack and roll the fresh basil leaves. Slice into thin ribbons. Add to the bruschetta. Mix to combine. Rest Stack and roll the fresh basil leaves. Slice into thin ribbons. Add to the bruschetta. Mix to combine. Serve Layer crostini with fresh mozzarella and a spoonful of bruschetta. Great for a light meal or appetizers! Recipe Notes Grill boneless chicken breasts and top with Easy Bruschetta for a Mediterranean inspired meal – my Bruschetta Chicken! Perfect summer appetizer made with fresh grape tomatoes, basil, and garlic! Serve with fresh mozzarella and crostini! You might also enjoy
Immune Boosting Chicken Noodle Soup
My family loves chicken noodle soup – especially on a cold, snowy day! When my kids were smaller, nothing was more comforting than a big pot of soup simmering on the stove all afternoon while the kids were building snow forts and sledding. They would troop into the house, all snowy and wet. As soon as they got inside, they would smell the soup simmering and, with a hopeful look, ask if it was ready. I would peel all the wet layers of hats, gloves, boots, and jackets off and set them down at the table. As soon as that bowl of steaming soup was in front of them, they would taste that first spoonful and grin. I still picture those rosy faces slurping up all that chicken noodle goodness! Fast forward to 2021. I was diagnosed with breast cancer and underwent an aggressive treatment plan. I battled breast cancer and won. One of my weapons of choice was food. Healthy foods helped keep up my strength during chemotherapy, helped me heal after surgery, and helped reduce inflammation after radiation. In particular, there was an amazing mineral broth recipe my friend shared that I drank on a regular basis. Made from tons of vegetables and kombu, it was nutrient dense, with tons of natural electrolytes, yet gentle on your stomach. Perfect for those days after chemo when you were nauseous but still needed to eat to keep up your strength. It worked better than Ensure, or any of the various electrolyte drinks doctors suggested. Now, I am always finding ways to boost the health impact of my recipes. My Immune Boosting Chicken Noodle Soup does take a couple hours to prepare – I worked in some of the mineral broth ingredients – but I promise you it is totally worth it! It has all the feel good noodles, some simple additions that add great health benefits, AND tastes awesome! What are the health benefits? Chicken thighs vs. Chicken breasts Dark meat chicken contains vitamin K2 (menaquinone), a naturally occurring, fat-soluble vitamin that has antiangiogenic properties. What does that mean? A lot. Vitamin K2 helps suppress the growth of new blood vessels needed by cancerous tumors to grow and metastasize. Eating K2 rich foods can significantly reduce your chances of dying of heart disease. It also interferes with the body’s ability to make cholesterol and can prevent hardening of the arteries. Kombu Kombu is a type of thick, flat seaweed commonly used in Asian cooking. You can find it in your local Asian markets or on Amazon, dried and packaged in large strips. It has a wonderful umami flavor and is often used in Dashi broth for ramen bowls. It is a nutritional powerhouse; high in iron, calcium, and vitamins A and C. The amino acids in kombu also help your body to break down and digest food easier. Turmeric Tumeric has an active ingredient, curcumin, which has both antioxidant and anti-inflammatory properties. Rich in phytonutrients, turmeric protects the body by neutralizing free radicals and preventing cell damage. Diets rich in plant-based foods with lots of phytonutrients are associated with the prevention of conditions such as cancer and heart disease. Can you see why I like this soup so much??? How to Make Immune Boosting Chicken Noodle Soup Prepare the Stock Cut carrots, celery and onion into large chunks. These veggies are to add depth and flavor to our stock. Place the chicken thighs in a large stockpot. Add the carrots, celery, onion, bay leaf and kombu. Cover with about 10 cups of water. Turn heat to high and bring to a boil. Reduce heat and simmer for 45 minutes. As the chicken simmers, occasionally skim off the foam. Prep Veggies and chicken While the stock is simmering, peel and slice the carrots, slice the celery, and chop the onion. Once the chicken is cooked through, pull it out and let cool enough that you can shred the chicken and set aside. Scoop out the carrots, celery, onion, kombu and bay leaf from the stock. Discard. Prepare the Chicken Soup Add 3-4 more cups of water. Add the carrots, celery, onion, thyme, parsley, turmeric, black pepper, and bouillon. Bring the stock back up to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Simmer and Serve Add the shredded chicken back in along with the pasta and chopped spinach. Simmer for an additional 6-8 minutes until pasta is cooked. Add additional salt and pepper to taste. Enjoy! Immune Boosting Chicken Noodle Soup is filled with healthy ingredients, feel good noodles, and tastes awesome! Health Benefits You might also enjoy
Blood Orange Balsamic Dressing
When fresh blood oranges are in season, this Blood Orange Balsamic Dressing is the one you want to make! The bright citrus notes with the rich, aged balsamic is balanced with the sweetness of maple syrup to create a luscious dressing for salads or drizzled over your favorite roasted vegetables. How to Make Blood Orange Balsamic Dressing Prepare all of your ingredients. Whisk all ingredients together in a small bowl. Store Store in the refrigerator for up to 2-3 weeks. Blood Oranges Blood oranges are only in season for a short time. If you cannot find them, you can substitute equal parts fresh orange juice and lemon juice (approximately 3 Tbsp. of orange juice and 3 Tbsp. lemon juice). Cinnamon Cinnamon in this dressing gives a fall/winter vibe. If you want a more all-around dressing, omit the cinnamon. Flavorful dressing with fresh squeezed blood oranges, aged balsamic, and a touch of maple syrup! You might also enjoy
Roasted Tomato and Feta Frittata
After the holiday rush, I wanted something easy and delicious for breakfast…with a reasonable amount of veggies to make it healthy. What to make??? Frittata! A great frittata is creamy, custardy, and full of veggies. It should not be dry or bland. They are also great to use up the bits of veggies in your refrigerator for an easy brunch recipe or weeknight meal. Frittatas also are great to pack and reheat for work lunches. Serve it with a side salad and you are good to go! My version is a hands-off, baked frittata filled with sweet, roasted cherry tomatoes (Look at those golden beauties from my garden!), chopped kale, and creamy feta cheese. Sooo good!!! How to Make Roasted Tomato and Feta Frittata Wilt veggies Warm a small pan over medium heat. Drizzle with olive oil and add kale and minced garlic. Add a pinch of red pepper flakes. Sauté for 1-2 minutes until kale is wilted. Add in the roasted cherry tomatoes to combine. Sauté for one more minute. Preheat Preheat the oven to 400°F. Spray an oven-safe skillet with cooking spray. Add the roasted tomatoes, kale, ¾ of the feta (reserve a couple tablespoons to sprinkle on top), and the basil. Whisk eggs In a large bowl, whisk together the 8 eggs, heavy cream, and sea salt. Pour the egg mixture over the vegetables. Bake Bake for 20-25 minutes until the eggs are set. Remove from the oven and sprinkle the reserved feta cheese on top. Let the frittata cool for 5 minutes. Slice and garnish Slice into 6 pieces and serve with a drizzle of balsamic glaze and additional basil. Enjoy! A baked frittata filled with sweet, roasted cherry tomatoes, chopped kale, and creamy feta cheese! You might also enjoy
Super Easy Creamy Roasted Tomato Sauce
Super easy, FRESH Creamy Roasted Tomato Sauce will elevate your pasta! Make this with just 7 ingredients. It’s a great way to use those beautiful, summer tomatoes! Freeze for later to enjoy that summer flavor all year long. What kind of tomatoes should I use? Use ripe, seasonal tomatoes. Here, I’ve used cherry and San Marzano tomatoes from my garden. You can also use slicing tomatoes like Beefsteak and Brandywines. Slicing tomatoes have more liquid, so you may end up with a slightly thinner sauce. Do I need to peel and seed the tomatoes? Nope. Not at all. This recipe is focused on keeping things simple! Which herbs work best? The beauty of a roasted tomato sauce is it’s versatility. You can use whatever herbs you have on hand. My garden had plenty of thyme, oregano, and rosemary so I cut a small handful and spread them across the baking sheet. If you don’t have any fresh herbs, you can easily substitute dried Italian seasoning. How to Make Creamy Roasted Tomato Sauce Prep the tomatoes Preheat oven to 400° F. Line a large, rimmed baking sheet with parchment paper. Rinse the tomatoes. If you have cherry tomatoes, they can go directly onto the baking sheet. For larger tomatoes, like Campari or plum tomatoes, cut off the stem end and cut into large pieces. I quarter plum tomatoes and cut larger, slicing tomatoes into big chunks. Spread them in a single layer. Add garlic and herbs Cut the top off a small head of garlic and add to the sheet. Spread the fresh herbs across the tomatoes. Drizzle with a generous amount of olive oil, add a few pinches of sea salt and fresh, cracked black pepper. Roast Place in the oven for 30-40 minutes until tomatoes have slumped and their skins are starting to blister. Cool slightly so you can handle them. Remove woody herb stems and discard. Blend veggies Scoop the roasted tomatoes into a pot. Squeeze the roasted garlic cloves into the tomatoes. Blend with an immersion blender until smooth or until the consistency you prefer (You can also use a blender or mash with a potato masher for a chunkier sauce). Warm sauce and add cream Warm gently over medium-low heat. Stir in heavy cream and heat through. Season to taste. Serve over your favorite pasta! If you are staying low-carb, substitute zucchini noodles. Sooo good! CAn I freeze the sauce? The answer is YES! Once your sauce is cooled, transfer to freezer bags or freezer safe containers. I freeze in 2 cup portions that are easy to thaw and add to my favorite dishes. The sauce will keep for 3-4 months. Super easy, FRESH Creamy Roasted Tomato Sauce will elevate your pasta! Just 7 ingredients. Great way to use those beautiful, summer tomatoes! You might also enjoy