Summer. It’s finally here! One of my personal favorite ways to while away the summer days is spending time outside any way that I can. In New York City it was always a challenge, no car to escape the city, no mountain to climb to feel the solitude, no hammock to relax in while the hours slipped by. So I would walk by the water, wander in Central Park, take in the farmers market or go to one of the many street festivals. It was at such a festival that I had my first taste of Street Corn. I was instantly hooked!
Chilled Tomato Basil & Roasted Garlic Soup with Avocado Yogurt
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Sometimes a recipe can drop from the heavens and land in your lap. It can come from necessity, a craving, or just some creativity in the kitchen.
This recipe was made from all three. I have a deep love for tomatoes, and I was searching for some ideas for lunch and that would also fit into my clean-eating diet. I also wanted it to be something that I could easily make to take to work for lunch. It needed to be refreshing because I live in Phoenix, and the summers can be brutal. The last thing I want to eat is a hot and greasy lunch when the temperatures can reach as high as 120+ degrees in the middle of summer. This couldn’t be a more perfect summer recipe for any occasion.
My recipe criteria was:
1. Can make in a hurry
2. Easily take to work
3. Super healthy
4. Oh so delicious
5. #dinnerdone
I started to brainstorm recipe ideas and looked in my kitchen cupboard to try to put something together that was filling, low calorie and satisfying. I grabbed my Hunt’s diced tomatoes and basil from the fridge and thought I could experiment with making something yummy.
I choose to use canned tomatoes because they are already cooked, peeled and ready to go. Using peeled tomatoes keeps the texture of my soup the way I like it. I also must admit that I really like the flavor when it’s a premium brand like Hunt’s. I use their diced tomatoes and the main difference with Hunt’s to other brands is that they use a unique flashsteam peeling method. Hunt’s only uses steam and water to peel their tomatoes, unlike other brands that may use lye to remove the peel.
This recipe could not be easier. I make it all the time now and it is great because it just takes a few minutes, and you can make a large batch that can last you all week. I also love this recipe because you can add anything to change it up and add some crunchy texture. On occasion, I sometimes add anything from fresh corn kernels, avocado, diced cucumbers, radishes and peppers. The options are endless.
Easy Restaurant Style Salsa
Spring and summer is here and my favorite thing is chips and salsa. I really think that I have an addiction. I love eating it all summer long. This recipe is so good, and crazy easy to make. I made it with canned tomatoes, but if I could, I would use home grown tomatoes.
I wish I grew my own tomatoes, because there is nothing like the taste of fresh out-of-the-garden tomatoes. For real! Mmmm, my mouth is watering just thinking about it.
But, since I don’t have fresh, I just used canned, and this salsa was totally delicious. You can make a ton of it, and as long as it is refrigerated, it should last up to two weeks.
Gluten-Free Blueberry Rhubarb Crumble
“The time has come,” the Walrus said, “To talk of many things:
Of shoes–and ships–and sealing-wax–
how rhubarb is the King…”
Okay, so maybe that is not exactly what Lewis Caroll said in Alice in Wonderland but I am sure if he had to do it over, he would, especially if he had a bite of this scrumptious Gluten Free Blueberry Rhubarb Crumble. There is something magical about Rhubarb time. Perhaps what makes it special is that it is so fleeting. Now you see it, now you eat it, now you wait until next year, gosh darn it!
My childhood is full of rhubarb tales. Memories rush in any time I take a bite, standing on a wooden stool, watching my mom carefully stir the pot of bubbling strawberry and rhubarb, its thick aroma filling the house with excitement as we waited to spoon it over ice cream. Coming home from working on the ranch in my teens, I would step off the plane tanned by the sun, with my arms full of rhubarb stalks; I would hold them tight and present them like they were a bouquet, greeting my mom with their bright tart magnificence. Then when I was older, I would take a jar of precious rhubarb preserves to college each fall. When I was homesick and feeling low, I would pop open the seal to spread some “home” on a thick slab of sourdough toast, feeling much better about the world and my place in it. Oh yes, rhubarb and I go way back.
Here is a quick, simple dish to start your own love affair with this tart little stalk. Normally, I do strawberry to make it a little sweeter but I am in love with embracing its acerbity with blueberries, trust me it’s divine. Make it now before the rhubarb time is gone!
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