If you're a tomato farmer (gardener) or the friend or family member of one, you're either swimming in these delicious fruits right now, or you're about to be.
Of all of the fantastic things you could make with tomatoes, this one is so delicious and diverse. My family first used it as a topping for some roasted turkey. Then I used it as a sandwich topping, a salad dressing, and a dip. All fantastic!
If you're into canning, double (or triple) this recipe and store some for those colder winter months when you're craving a bit of summer.
Roasted Tomato Jam
Makes 2 cups
6 large Roma tomatoes (fewer seeds than other varieties)
2 Tbsp minced garlic
1/2 cup chopped red onion
1/2 tsp salt
1/2 tsp smoked paprika
2 Tbsp molasses
3 Tbsp apple cider vinegar
2 tsp olive oil, divided
Preheat oven to 425 degrees.
Slice tomatoes in half, and glaze with 1 tsp olive oil.
Place in the oven for 20 minutes, or until blistered.
In a nonstick skillet, heat remaining 1 tsp olive oil over medium heat.
Add onion and garlic and sauté until lightly golden, ~8-10 minutes. Transfer to a food processor or blender.
Add tomatoes and remaining ingredients to the food processor or blender and mix until a smooth puree is formed.
Return mixture to the nonstick skillet and heat over medium heat. Allow to reduce for ~20 minutes, stirring frequently, until thickened to coat the back of a spoon. Note, the mixture will thicken additionally when chilled.
Transfer mixture to a container (or multiple containers), cover and refrigerate for at least 2 hours prior to serving.
Nutrition Info per 2 Tbsp: 27 calories, 0.5 g fat, 0.5 g protein, 4 g carbohydrates, 1 g fiber
This Thai-inspired side dish is the perfect way to use up some fresh summer produce that is in abundance this time of year!
Thai Corn, Zucchini, and Quinoa Salad
Serves 6
1 1/2 cups cooked quinoa (I cooked mine in low sodium vegetable broth for a flavor boost)
1 large zucchini, chopped
Kernels from 3 large ears of corn
4 green onions, sliced
2 tsp soy sauce
1/4 cup seasoned rice vinegar
2 limes, juice and zest
2 tsp sesame oil
2 Tbsp chili garlic sauce (Asian aisle)
1/4 cup fresh chopped cilantro
2 tsp minced ginger
Combine all ingredients in a large bowl. Cover and place in the refrigerator for at least one hour, or overnight.
Nutrition info per 1 serving: 137 calories, 4 g protein, 3 g fat, 25 g carbohydrates, 3 g fiber
You may have noticed me posting fewer recipes....
What gives?
Well I'm the busy mom of two, working a few different gigs and trying to keep my balance.
I am often asked if I still cook every day.
And the answer is, honestly, YES, "nearly" daily.
We dine out as a family one meal per week, and have dinner with family on Sundays. Other than that, yes, I am cooking. Now some days it's tossing together a salad (often with the help of my amazing hubby). But in all honesty I plan and prepare healthy meals for my family on the daily.
But I'm not always using Eat8020 recipes, and I'm not always creating new recipes.
There are SO many healthy food bloggers out there creating amazing meals!! I love Pinterest- it is a wealth of beautifully created healthful recipes. I peruse it often for inspiration, and for recipes to make for my fam.
So I thought I would share a few that we have on repeat right now........
Enjoy!
{The Creative Bite}
{Ambitious Kitchen}
{Gimme Some Oven}
{Bon Appetit}
*Also great with shrimp
It's about that time in summer for a new refreshing cocktail recipe! This is a new twist on a classic, prep-ahead white sangria. This one is sure to be the hit at your next get together--- or otherwise ho-hum Thursday night.
Gin & Honey White Sangria
Serves 5
1 bottle sauvignon blanc
2 oz gin
8 oz ginger ale
3 Tbsp honey
1 lemon, juiced
2 one inch slices of fresh ginger, peeled
1 orange, sliced
1 lemon, sliced
Combine all ingredients in a pitcher and refrigerate for 3 hours prior to serving. Enjoy!
How about a new spin on an easy appetizer? This one's so easy to whip up on short notice. And it's healthy!
You can find the spicy Japanese togarashi seasoning at a specialty grocery, such as World Market. It's a combination of sesame, orange peel, chiles, and nori.
Sweet and Spicy Togarashi Edamame
Serves 6
4 cups frozen edamame (in shell)
1 tsp sesame oil
1 tsp chili garlic sauce
2 tsp liquid aminos (or lite soy sauce)
1 tsp maple syrup
1/2 tsp togarashi seasoning
Steam edamame in microwave, or in steam pan over boiling water until cooked though (follow specific package directions).
In a small skillet, heat remaining ingredients over medium high heat.
When edamame is cooked, transfer to a serving dish and pour over hot seasoning mixture. Toss to coat and serve immediately!
Nutrition info per ~3/4 cup: 143 calories, 5 g fat, 11 g protein, 11 g carbohydrates, 1 g fiber
A spring risotto helps bridge that gap between winter and summer. It's warm and comforting, but loaded with spring veggies and gives you a bit of hope for sunny days ahead.
This risotto uses steel cut oats as the grain, boasting a higher protein and fiber content than the rice typically used in this Italian dish. The result is chewy and delicious.
Spring Steel Cut Risotto
Serves 3
3 tsp olive oil, divided (the truffle oil from Pomora is fantastic)
1/2 cup sliced yellow onion
12 slices Canadian bacon (uncured if possible), finely chopped
1 Tbsp minced garlic
1 cup quick cooking steel cut oats
2 oz white wine
3 cups low sodium vegetable broth
2 tsp maple syrup
1/2 tsp ground oregano
1/2 tsp ground parsley
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/2 cup frozen green peas, rinsed under warm water to defrost
1/3 cup shredded parmesan cheese
12 spears asparagus, cut into thirds
Sea salt and ground black pepper
In a dutch oven or heavy skillet heat 2 tsp oil over medium high heat. Add onion, bacon, and garlic and sauce until lightly browned. Add steel cut oats and white wine. Stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring until entirely absorbed before adding the next 1/2 cup. Continue until all broth is used and oats are cooked through. Stir in maple syrup, dried herbs, and parmesan cheese. Gently fold in peas.
In a small nonstick skillet, heat 1 tsp olive oil and sauté asparagus until just cooked through, 3-4 minutes. Season with salt and ground black pepper.
Top each serving of risotto with asparagus spears and additional sprinkles of parmesan cheese if desired.
Nutrition info per ~1 cup: 372 calories, 12 g fat, 45 g carbohydrates, 22 g protein, 7 g fiber
I've teamed up with Banza Pasta (made from chickpeas) to give you a yummy plant-based recipe that's vegan, high in protein, & gluten-free!
The true measure of the integrity of a gluten-free pasta is how it holds up in a chilled state. So I whipped up this salad, refrigerated it for several hours, and kept my fingers crossed. Banza did not disappoint! No soggy fragile noodles to be found!
This pasta is much higher in protein than others (thanks to those beans). More protein equates to a more filling meal or side dish! Look for it at your local grocery (Target or Thrive Market online carry it as well).
Banza Spicy Chimichurri Pasta Salad
Serves 8
1 box Banza pasta (any variety)
1 can low sodium white beans, drained and rinsed
2/3 cup julienned sun-dried tomatoes in Italian herbs (drained from oil)
1/2 cup slivered red onion
Spicy Chimichurri
1 cup cilantro leaves and stems
1 cup parsley leaves and stems
2 tsp minced garlic
1/2 cup red onion
1 Tbsp avocado oil
2 Tbsp red wine vinegar
1 lemon, zest and juice
1/2 tsp sea salt, or to taste
3/4 tsp red pepper flakes, or to taste
Bring 8 cups of water to a boil. Add pasta, bring to a boil, then reduce heat to medium high and cook for 7 minutes (do not overcook). Drain and rinse with cold water immediately.
Add pasta to a large bowl and toss gently with white beans, sun-dried tomatoes, and red onion.
Combine chimichurri ingredients in a large food processor. Mix until a smooth puree is formed.
Spoon chimichurri over the salad ingredients and gently stir to coat. Cover and refrigerate for one hour, or until ready to serve.
Nutrition info per 1/6 recipe (~1 cup): 254 calories, 5 g fat, 15 g protein, 41 g carbohydrate, 10 g fiber
