Category: Recipes

Some foods simply taste like summer! Every year the thought f more and more food items that I am able to buy being grown locally as the summer progresses excites me. Locally grown tomatoes, peaches and fresh picked herbs are some of my favorites. This super simple summer salad is a little unexpected and a lot delicious!

Summery Peach Tomato Salad
Makes 4 Servings
Time: 10 Minutes

2 Peaches, pit removed and sliced into 1/4 inch thick wedges
2 Tomatoes, sliced into 1/4 inch thick wedges
1/4 of a red onion, sliced thinky
2 Tbsp Apple Cider Vinegar
1 Tbsp Balsamic Vinegar
1 Tbsp Extra Virgin Olive Oil
1 Small Handful of Fresh Basil Leaves, thinly sliced
Salt + Pepper To Taste
Optional: Crumbled Blue Cheese

Instructions:
1. Add peaches, tomatoes and red onion to a bowl. In a separate bowl, mix together remaining ingredients to make a dressing.
2. Pour the dressing over the peach, tomato, red onion mixture. Serve with crumbled blue cheese on the side if you’d like!

If you have leftovers, try it over a bed of arugula for lunch the next day!

Growing up, both of my parents made awesome versions of tomato based soups. My mom’s version was packed with veggies and had mini pasta in it and my dad’s version was more rich with oxtail in it. Quick side note – I always wondered about the origins of this soup since my Dad was born and raised in Shanghai and the soup seemed like something you’d find in the US…I stumbled upon this recipe from my favorite Chinese food blog that details the origins of the recipe my dad would make and the western influences on the recipe…if you eat meat, it’s definitely worth giving a try! Since I don’t eat meat and I have a gluten sensitivity, I have been on a quest through the dreary winter months to create an awesome tomato based vegetable soup packed with both flavor and nutrients. This super simple recipe came to be after reading a ton of different classic vegetable soup and minestrone soup recipes. I love making a big batch because it tastes even better the next day and is one of my favorite lunches!

Nutrient Packed Favorite Vegetable Soup

Makes 8 Servings

One sweet onion, chopped
Two carrots, peeled and chopped
Two stalks of celery, chopped
1 tbsp olive oil
3 tbsp tomato paste
4 cloves of garlic
1/2 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes
28 oz can diced tomatoes
32 oz container (4 cups) of veggie broth
2 cups of water
1 large potatoes, diced
1 15 oz can cannellini/garbanzo/kidney beans, drained and rinsed
1/2 medium zucchini, diced
1 12 oz bag of frozen mixed veggies (about 2 1/4 cup)
2 large handfuls of chopped kale
1 tbsp Apple cider vinegar
Salt + pepper to taste

1. Cook the onion, carrot and celery in the olive oil for five minutes over high heat, stirring occasionally to keep from burning.

2. Add in the tomato paste, garlic, oregano, basil and red pepper flakes. Stir well and cook on medium heat for ~3 minutes.

3. Add in the canned tomatoes with their juice, the vegetable broth, the water and the potatoes. Turn the heat to high and bring to a boil. Let boil for five minutes, covered.

4. Add in the zucchini, beans and frozen vegetables. Turn the heat to medium and cook for 10 minutes.

5. Add in the kale. Stir. Stir in the apple cider vinegar. Add salt and pepper to taste.

Serve topped with a drizzle of extra virgin olive oil. Top with Parmesan if you want!

I am OBSESSED with salsa. I love it. I love it with the classics like tortilla chips and tacos but I also don’t hesitate to use it on top of my eggs or baked potatoes. Salsa is an amazing condiment that is packed with flavor without the fat and is also a good source of Vitamins A&C. While there are many amazing store bought brands, I decided to whip up a batch of my own that, if I do so say myself, rivals my favorite store bought brands. Since this salsa recipe is SO easy, I think it’ll definitely be a frequent flier in my house!

Easy 5 Minute Salsa

Yield: About 4 Cups

Ingredients:

1/2 of a Green Bell Pepper
1/2 of a Small Jalapeño, Seeds Removed
1/2 of a Sweet Onion
2 Cloves of Garlic
One Medium Tomato
1 28 Oz Can of Tomatoes (Wegmans Organic Fire Roasted Diced Tomatoes are the best for this!)
2 Tbsp Lime Juice (1/2 – 1 lime)
2 Tbsp Apple Cider Vinegar
1/4 Tsp Salt

Instructions:

1. Cut the green pepper, jalapeño pepper, onion, tomato and garlic into chunks and add to food processor.
2. Drain the can of tomatoes and place half in the food processor. Add the lime juice, apple cider vinegar and salt.
3. Pulse ten times. Add remaining canned tomatoes and mix on low for five seconds. Check consistency and pulse longer if you like a thinner salsa.

Store covered in the refrigerator for 5-7 days. Use on everything.