This easy recipe for penne with roasted tomatoes and fresh ricotta gives a whole new meaning to pasta with tomato sauce! Simple and delicious.
Here’s the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. It’s one of those times where the finished dish is so scrumptious, but no matter how many times I took its picture while I was writing and testing the recipe, it just didn’t take a pretty picture. And so welcome to the age-old food blogger conundrum: you want to share this deliciousness, BUT THE PICTURE IS MAKING YOU CRAZY.
And so after agonizing for a while, I decided you guys needed the deliciousness, and that you would forgive me on the less than photogenic-ness. If you want to see some prettier recipes, please click here and here and here. In the meantime, let’s make it!
This idea for tomato bun burgers was born during one of my summer rounds of the Whole 30. I was already completely accomplished in the whole idea of using lettuce instead of regular hamburger rolls with my burgers, but because I can never leave well enough alone, I was always on the lookout for healthy hamburger roll alternatives.
And then one day while strolling by a display of particularly lovely local tomatoes at our farm market, a giant lightbulb went off in my head. Tomatoes. Burgers. Who doesn’t love a slice or two of juicy sweet tomato on their burger…but what if those slices were the BUN? Could it work? I think you know the answer…let’s make it!
When I break out this recipe for summer tomato peach chicken salad, you better believe that summer is TRULY here, because this warm weather favorite is the perfect perfect way to use those first summer tomatoes, those first summer peaches, and those first summer herbs, and (dances around in happiness) they are all finally here! Toss them together with some cooked shredded chicken and a bright, snazzy dressing and serve it up outside, and see if you don’t think that this is pretty much summer on a plate.
So grab a local tomato in one hand, a local peach in the other, and let’s make it!
Let me start by saying no toads were harmed in the making of this recipe for toad in the hole. (Phew, right? For SO many reasons.) Nope, toad in the hold is a classic English dish that involves baking sausages in a egg and flour batter, and as far as I can tell, it got its name from the sausage peeking out from the batter, I guess like a toad peeking out from a hole? One way or the other, think of it as sausage baked in a light and fluffy popover dough…and in my unauthentic version, some cherry tomatoes and chopped scallions as well. It is a super easy recipe that bakes up to puffy deliciousness in a skillet, and is one of our go-to comfort dinners around these parts. Let’s make it!
Oh, how I do love this recipe for Greek shrimp scampi! It is a mixture of regular shrimp scampi and that classic recipe where you bake together shrimp and tomatoes and feta, only there is no baking, because this is one of my most tried and true speedy weeknight dishes, and you KNOW how I feel about the 30 minutes and under rule. So this delicious little number does it all in one skillet. Well, and one pot for the pasta if you are going to get all technical on me. Easy, elegant, shrimp, cheese, pasta…you understand my love, right? Let’s make it!