Tomato, Avocado, and Arugula Salad with Queso Fresco

This summer, my husband and I are trying to grow as much as we can on our kitchen windowsill and tiny back pouch. The herbs, especially the basil and mint, are thriving. We've managed to grow a few strawberries. Our arugula plant has produced enough leaves for some very small salads. This salad features tomatoes and avocado prominently and uses arugula more as a garnish. Even though there wasn't a lot of leaves, it was a great feeling to eat arugula we'd grown from seed!

Tomato, Avocado, and Arugula Salad with Queso Fresco
Serves 2

1 large tomato
1 avocado
Handful of arugula
1 ounces queso fresco
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh chives, chopped
Salt and pepper

1. Slice tomato and avocado.
2. Layer tomato and avocado on a platter.
3. Top with arugula and crumbled queso fresco.
4. Mix together olive oil, balsamic vinegar, salt, and pepper. Pour over salad.
5. Garnish with chives and more cracked black pepper. 

Southwest Salad with Creamy Chipotle Lime Dressing

The highlight of this salad is the tangy dressing made with chipotles. I was inspired by a similar salad on the Nutmeg Notebook. I served this salad for Father's Day, along with this recipe from Chocolate Therapy for Crockpot Chicken Tacos.

Southwest Salad with Creamy Chipotle Lime Dressing
Serves 6-8

Romaine lettuce chopped
1/2 can black beans
1/2 can corn
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 cup sliced red onion
1/4 cup light sour cream
1/4 cup light Kraft Mayo with Olive Oil
1 canned chipotle chili, finely minced
Juice from 1 lime
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

1. To make dressing, combine sour cream, mayo, chipotle chili, lime juice, cumin, chili powder, salt, and pepper.
2. Toss lettuce, black beans, corn, avocado, cherry tomatoes, and red onions with dressing.

Roasted Tomato Quinoa

I've been seeing quinoa everywhere in foodie blogs and magazines lately. It's an easy to cook grain that is packed with protein and fiber, making it perfect for a vegetarian meal. I decided to make this quinoa with roasted cherry tomatoes that are literally bursting with flavor. I served this Roasted Tomato Quinoa with sauteed haricot verts.

Roasted Tomato Quinoa
Serves 4

1 cup quinoa (I used Organic Tricolored Quinoa from Trader Joe's)
2 cups chicken or vegetable broth
1 pint cherry tomatoes
1 tablespoon olive oil
Fresh parsley, chopped
Fresh chives, chopped
Salt and pepper

1. Toss tomatoes with olive oil, salt, and pepper. Roast tomatoes in pan with sides at 350 degrees for about 20 minutes, or until they burst.
2. Meanwhile, bring broth to a boil. Add quinoa and cook, covered, over low heat for 15 minutes.
3. When tomatoes are done, they will have burst and the tomato juice has cooked with the olive oil. Toss together quinoa with roasted tomatoes and the juices in the pan.
4. Season with salt and fresh cracked black pepper.
5. Top with fresh parsley and chives and serve.

Smoky Vegetarian Chili

I made this chili for a Chili Cook Off my friends hosted. Of course, a beef chili won, but I thought this vegetarian chili turned out very well. This recipe gets its strong smoky flavor from smoked paprika and chipotle chili powder.

Smoky Vegetarian Chili
Serves 8

2 cans black beans
1 can red kidney beans
2 large carrots, pealed and diced
1/4 of a white onion, diced
2 garlic cloves, crushed
1 cup corn
1 large tomato, diced
1/2 cup tomato paste
4 tomatillos, husks removed and diced
1 tablespoon smoked paprika
1 tablespoon chipotle chili powder
1 teaspoon cumin
1 teaspoon red pepper
1 tablespoon olive oil
1 cup vegetable broth (optional)
Salt and pepper

1. In large pot, heat olive oil over medium heat.
2. Add onions and saute about 5 minutes.
3. Add carrots and saute 5 minutes more.
4. Add garlic and saute for one minute.
5. Add beans, corn, diced tomatoes, tomato paste, tomatillos, smoked paprika, chipotle chili powder, cumin, and red pepper. Stir to combine.
6. Cover and reduce heat to low. Simmer for at least one hour, stirring occasionally. If chili gets too thick while cooking, add a cup of vegetable broth or water.
7. Season to taste with salt and pepper.

Roasted Tomato and Bacon Macaroni and Cheese

My husband adores bacon. It seems like every time we go out to eat, he orders a bacon cheeseburger--probably because that's a meal I'd never make at home. But on occasion, I do use bacon in my cooking. I prefer to use a few slices to add flavor to a meal, instead of using bacon as one of the main ingredients in a recipe. This Roasted Tomato and Bacon Macaroni and Cheese gets it's wonderful flavor from a few slices of bacon and roasted cherry tomatoes.

Roasted Tomato and Bacon Macaroni and Cheese
Serves 4-6


2 cups of cavatappi or macaroni
2 strips of bacon
1/2 cup cherry or grape tomatoes
2 cups milk
6 ounces sharp cheddar cheese, shredded
1/4 cup bread crumbs
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon red pepper
Salt and pepper

1. In baking dish, combine tomatoes with olive oil, salt, and pepper. Roast at 400 degrees about 20 minutes, or until tomatoes burst.
2. Meanwhile, saute bacon over medium heat until crispy. Remove from pan and place on a paper towel.
3. Cook pasta for 2 minutes less than package recommends. Drain and set aside.
4. In sauce pan, melt butter over medium heat. Add flour and whisk constantly for one minute. Add milk, salt, red pepper, and black pepper and continue whisking. Reduce heat to low and cook milk for about 10 minutes. Remove from heat and add cheese.
5. In large bowl, combine pasta and cheese sauce. Pour in tomatoes and their juices. Crumble bacon and add to pasta.
6. Pour pasta back into baking dish used to cook tomatoes. Top with bread crumbs.
7. Bake at 375 degrees for about 20 minutes.

Italian Green Pepper Sandwich

This recipe was inspired by Italian beef sandwiches, which are often served topped with green peppers. I decided to make peppers the starring ingredient in these sandwiches, by simmering them in red wine and tomato paste to bring out the flavor. 

Italian Pepper Sandwich

Serves 4

1 large green pepper, cut into thin strips 

1 small can tomato paste

1/2 cup red wine

4 slices of mozzarella cheese

4 slices of salami (optional)

1 teaspoon sugar

1 tablespoon olive oil

1 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic power

Salt and pepper

1 long baguette, cut into 4 pieces

1. Heat olive oil over medium heat. Saute green pepper for about 5 minutes.

2. Add tomato paste, red wine, sugar, oregano, red pepper, garlic power, salt, and pepper. Bring to a simmer.

3. Cover and cook about 30 minutes, stirring occasionally. 

4. Preheat oven to 350 degrees.

5. Top each piece of baguette with salami, mozzarella, and peppers. Bake in oven for about 5 minutes, or until cheese is melted. 

Yellow Tomato and Goat Cheese Ravioli

I picked up a large yellow tomato at the farmers market and used it to make this yellow tomato and goat cheese ravioli and a salad of yellow tomatoes on a bed of mixed greens.

Yellow Tomato and Goat Cheese Ravioli
Serves 4


1/2 cup diced yellow tomatoes
2 ounces goat cheese
1 package cheese ravioli
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon crushed red pepper
Fresh basil
Salt and pepper

1. Cook ravioli according to package directions.
2. Meanwhile, whisk together olive oil, oregano, crushed red pepper, salt, and pepper.
3. Toss ravioli with olive oil mixture, yellow tomatoes, and goat cheese. Top with cracked pepper and fresh basil.

Yellow Tomato Salad

Thick slices of tomato on top of a bed of mixed greens make a beautiful presentation. Make sure to generously salt the tomatoes for the best flavor.

Yellow Tomato Salad
Serves 2

1 yellow tomato
1 cup mixed greens
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Generous salt and pepper
Fresh chives

1. Slice yellow tomato into four thick slices.
2. On plate, spread mixed greens. Top with tomatoes.
3. Whisk balsamic vinegar and olive oil together.
4. Top salad with vinegar and olive oil.
5. Top with generous salt, pepper, and fresh chives.

Spinach Tortellini with Cherry Tomatoes, Fresh Mozzarella, and Basil

You can whip up this meal in the time it takes to boil a pot of water. I used spinach tortellini from Trader Joe's that cooks in less than 5 minutes.

Spinach Tortellini with Cherry Tomatoes, Fresh Mozzarella, and Basil
Serves 4

1 package spinach tortellini
1/2 cup cherry tomatoes, sliced in half
1/2 cup fresh mozzarella balls, sliced in half
1 tablespoon olive oil
Salt and fresh cracked black pepper
Fresh basil

1. Cook tortellini according to package directions.
2. Drain and toss with olive oil.
3. Add tomatoes, mozzarella, salt, pepper, and basil.

Tomato, Basil, and Parmesan Salad

This salad is similar to Caprese, but with Parmesan instead of mozzarella.

Tomato, Basil, and Parmesan Salad
Serves 2

2 medium tomatoes
2 ounces Parmesan cheese, shaved
Fresh basil
Salt and cracked black pepper

1. Lay out tomatoes on a plate.
2. Top with Parmesan, basil, salt, and generous cracked black pepper.

Classic Bruschetta

Bruschetta is one of the first dishes I learned how to make out of my very first cook book Vegetarian Dinner In Minutes. I think the first recipe I ever learned for bruschetta is still the best. This recipe lets the flavor of garlic and tomatoes shine. 

Classic Brushetta
1 baguette
2 large tomatoes, diced
1 garlic clove cut in half
2 garlic cloves, crushed
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper

1. Slice baguette.
2. Rub garlic half over both sides of each baguette slice.
3. Lay bread out on a baking pan. Bake at 350 degrees 5 minutes.
4. Meanwhile, combine crushed garlic, tomatoes, olive oil, white wine vinegar, and generous salt and pepper. 
5. Turn bread slices over. Top with tomato mixture, including the liquid.
6. Bake at 350 degrees 5 minutes more.

Vegetable Sandwich on Multigrain Bread

I often see versions of this sandwich in cafes. This recipe is also good with hummus in place of the cream cheese. I used micro arugula I bought from a farm called Tiny Greens at the Logan Square Farmer's Market, but you can substitute sprouts.

Vegetable Sandwich on Multigrain Bread
Serves 2

4 thick slices of multigrain bread
1 tomato, sliced
1 small cucumber, sliced
1 avocado. sliced
Spouts (I used micro arugula I found at the farmer's market. Yum.)
2 slices mozzarella cheese
2 tablespoons cream cheese
Fresh herbs, such basil, parsley, or chives, minced
Cracked black pepper

1. Mix cream cheese with herbs and black pepper.
2. Spread cream cheese on bread and top with other ingredients.

Fried Green Tomatoes with Peach Salsa

I haven't found Southern food to be particularly vegetarian friendly. Fried green tomatoes are one of the few vegetarian Southern dishes I've tried. Pair this with a salad, fried chicken, or catfish.

Fried Green Tomatoes
Serves 4

2 large green tomatoes
1/2 cup corn meal
1 egg
1 tablespoon milk
1/2 teaspoon cumin
1/2 teaspoon red pepper
1/4 cup vegetable oil
Salt and pepper to taste

1. Cut tomato into large slices.
2. Whisk egg and milk together in one bowl. Mix corn meal, cumin, red pepper, salt, and pepper in a another.
3. Dip tomatoes first in egg and then in corn meal.
4. Meanwhile, heat vegetable oil in a large pan over high heat.
5. Add tomatoes in a single layer. Cook five to ten minutes or until browned. Carefully turn over and cook five minutes more.
6. Serve topped with peach salsa.

Peach Salsa

2 peaches, pealed and diced
1 tomato, diced
1 red jalapeno, finely diced
1/4 cup water
2 tablespoons sugar
Salt to taste
1 teaspoon olive oil

1. Heat olive oil over medium heat. Add jalapeno and cook about 3 minutes.
2. Add all other ingredients and cook for about 30 minutes.

Green Pepper and Onion Chicago-Style Deep Dish Pizza

Deep dish pizza is one of my favorite foods. With the numerous delivery places in Chicago, I don't usually think to make it myself. If you don't live near Chicago, however, I've heard it's very difficult to find authentic deep dish pizza. This is for all my Chicago readers in exile.

 

Green Pepper and Onion Chicago-Style Deep Dish Pizza
Serves 6 (In theory at least)

2 teaspoons active dry yeast
3 teaspoons sugar, divided
1 and 1/4 cup lukewarm water
2 and 1/2 cups bread flour
1/2 cup corn meal, divided
3 tablespoons olive oil
1 teaspoon salt
4 ounces mozarella cheese, shredded
2 ounces Parmesan cheese, shredded

1 large green pepper, coarsely diced

 1/4 of an onion, coarsely diced
1 can diced tomatoes
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper
1/4 teaspoon black pepper

1. Mix yeast, 2 teaspoons sugar, and water in a bowl. Let stand 10 minutes, until yeast is bubbly.
2. In a food processor using a dough blade, mix yeast mixture, flour, 1/4 cup corn meal, olive oil, and 1 teaspoon salt.
3. Cover with a towel and let stand 30 minutes in a warm place.
4. Remove towel and punch down dough. Return cover and let stand another 20 minutes.
5. Meanwhile, place tomatoes, oregano, basil, remaining teaspoon sugar, garlic powder, red pepper, and black pepper in a small sauce pan. Simmer over medium heat about 20 minutes, stirring occasionally.
6. While sauce cooks, combine pepper, onion, mozzarella, and Parmesan.
7. When dough has risen for 2nd time, roll out or toss. Spread dough in a cake pan. Make sure dough is evenly distributed up the sides of the pan.
8. Add vegetable and cheese mixture and press down into pan.
9. Top with tomatoes.
10. Cook at 400 degrees for 35 to 45 minutes.

**A few notes: This recipe is less cheesy and more veggie heavy than your average delivery pizza. Adjust the cheese to vegetable ratio to your preference. Also, sausage would go great in this recipe, if you'd like.

"Bruschetta" Pasta

Prepping the ingredients for this pasta reminded me of making bruschetta. The result is a garlicy pasta with fresh tomatoes.

 "Bruschetta" Pasta
Serves 2

1 cup Penne pasta
1/2 cup ricotta cheese
1 cup grape tomatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon white wine vinegar
Fresh basil
Salt and pepper

1. Cook pasta according to package directions.
2. Meanwhile, combine tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.
3. Drain pasta and mix with tomatoes.
4. Stir in ricotta and serve. (Pasta will be warm, but not hot.)
 

Heirloom Tomato Margarita Pizza

Here's a different take on margarita pizza. Spreading ricotta on the bottom makes it cheesier than your average margarita pizza. I like using heirloom tomatoes of a variety of colors and sizes for added flavor and color.

 Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Heirloom Tomato Margarita Pizza
Serves 4

Basic pizza dough

1/2 cup ricotta cheese
4 ounces fresh mozzarella pearls, quartered
An assortment of fresh heirloom tomatoes, diced
Fresh basil
Salt and pepper

1. Mix tomatoes with salt and pepper, set aside. (The salt with absorb some of the moisture of the tomatoes.)
2. Cook pizza dough at 350 degrees about 15 minutes.
3. Remove from oven, spread with ricotta and top with tomatoes and mozzarella.
4. Return to oven and cook about 5 minutes more, until cheese has just started melting.
5. Remove from oven and top with fresh basil.

Mixed Greens with Herb Vinaigrette

Summer is here and with it an abundance of cheap fresh herbs. We grow what we can at home (currently we have thriving chives and rosemary) and purchase the rest. If you have plenty of basil, toss some into the mixed greens for an extra burst of flavor.

Mixed Greens with Herb Vinaigrette

Serves 4 - 6

Mixed salad greens

1/4 of a red onion, sliced

1 large tomato, diced

4 ounces of fresh mozzarella pearls, cut in half

1 red or yellow pepper, sliced

About 10 Kalamata olives, cut in half

1 tablespoon olive oil

1 teaspoon red wine vinegar

1 teaspoon grainy mustard

Fresh herbs such as basil, parsley, and chives

1. Finely chop herbs.
2. Whisk herbs with olive oil, vinegar, and grainy mustard.
3. Toss all other ingredients with herb vinaigrette.

Arugula and Grape Tomato Salad

A simple, light salad for any occasion. Add goat cheese, if desired. I served this with Classic French Onion Soup.

Arugula and Grape Tomato Salad

Serves 2

1 bunch of arugula
1/2 cup grape tomatoes, cut in half
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon grainy mustard
1 pinch sage
1 pinch rosemary
1/2 teaspoon sugar
Salt and pepper to taste

1. Combine olive oil, vinegar, mustard, sage, rosemary, sugar, salt, and pepper. 
2. Toss dressing with arugula and tomatoes.

Toasted Ravioli

In high school, I worked at the Dominick's booth at the Taste of Chicago. We had a an agreement with the nearby vendor Tuscany where we could get as much food as we wanted from their booth. I could never get enough of their toasted ravioli. Until the Taste comes again next month, enjoy these Toasted Ravioli at home.

Toasted Ravioli
Serves 4

20 square cheese ravioli
2 ounces Parmesan cheese, shredded
1/2 cup bread crumbs
1/2 cup corn meal
2 teaspoons oregano, divided
2 teaspoons basil, divided
1 egg
1 can diced tomatoes
1 teaspoon sugar
2-4 tablespoons olive oil
Salt and pepper

1. Cook ravioli according to package directions. Remove from water and let cool.
2. Meanwhile, whisk egg in bowl. In another bowl, mix cheese, bread crumbs, corn meal, 1 teaspoon oregano, 1 teaspoon basil, salt, and pepper.
3. Dip each ravioli in egg mixture and then in Parmesan mixture.
4. Meanwhile, heat olive oil in large pan over high heat. Add ravioli in a single layer and cook until browned on each side, about 5 minutes per side. (If your pan is not large enough, you may need to cook ravioli in batches.)
5. Meanwhile, cook tomatoes in small pot. Add remaining oregano, basil, sugar, salt, and pepper.
6. Remove ravioli from oil. Top with tomatoes and serve.

Gnocchi in a Heirloom Tomato Cream Sauce with Fresh Mozzarella and Basil

This gnocchi tasted as good as a fancy Italian restaurant. It was great to serve for guests, since the sauce can be made in advance and gnocchi take only a few minutes to cook.

Gnocchi in Heirloom Tomato Cream Sauce
Serves 6

About one pound of heirloom tomatoes
2 packages 12 ounce packages of gnocchi
One half a cup of half and half
8 ounces small pearl mozzarella
1/4 of a white onion, diced
1 tablespoon olive oil
Fresh basil
Salt and cracked black pepper

1. Heat olive oil over medium heat in a large pot. Cook onions 5 to 10 minutes, until translucent.
2. Cut larger tomatoes into chunks. Keep smaller tomatoes whole. Add tomatoes to pot.

3. Cook over medium heat for 30 minutes. Using potato masher, mash tomatoes. Scoop about half of tomato mixture into blender and blend until smooth. Leave other half of mixture in pot. Combine pureed tomatoes with pieces of tomatoes.
4. Add half and half to tomato sauce. Add salt and pepper to taste. Cook over low heat 15 minutes more.
5. Meanwhile, cook gnocchi.

6. Combine gnocchi and tomato cream sauce. Right before serving, add fresh mozzarella and top with basil.