Posts tagged tomatoes
Not Your Nonna's Fagiole (Bean) Soup

Lately I’m dropping beans into bowls like they’re hot …
1) ’Cause they’re easy to cook (hello, can opener!) and prepare well ahead of time.
2) They’re inexpensive, while also being filling. See more on #3
3) Finally, they add a meatless, high fiber protein pop to mealtime.
4) If you don’t hound the pot in week, they freeze REALLY WELL.

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Meat + Veggie Lovers Leftover Pizza Omelette

I love eggs. I love my eggs scrambled, sunny side up and poached. Sure, I also love a fluffy filled to the max mega frittata and the popular omelette but, of late, my only true love is the open faced omelette. The open faced omelette, AKA the pizza omelette - made with a thin layer of egg and then piled high with ingredients such as veggies, meats and/or cheese

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Fava Bean Fever

Peeling fava beans was a favorite childhood summertime cooking chore. Way better than mom asking me to get a new roll of paper towels or sending me to the corner store for bread. Splitting open a fava pod and peeling off the beans thick skin is a labor of mealtime love - it takes time, patience and must be done gingerly so as not to break apart your beans.

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Two Salsas For Your July 4th Table

Making salsa is simple. It requires little prep, minimal tools and ingredients that are easy to come by in your grocery store. A certified crowd pleaser, great for vegetarians, vegans and even your meaty buddies (scoop this fruit salsa on a burger, shrimp or salmon) and delight everyone around your table.

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5 Reasons To Get Your Salsa On This Summer

While everyone else is eating warm potato and macaroni salad (gulp) this July 4th, perhaps you can choose to make a side that can double as a salad or a salsa. With interchangeable ways to use these two salsa/sides, you’re guaranteed to please guests and yourself with nutrition, hydration and leftovers.

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Tomato Soup Happiness

Today I had my favorite kind of day; a day spent cooking with a kind hearted, hard working and beautifully spirited client I can call my friend. My clients aren’t people I work for, they’re people I consider friends and those I teach and learn from through shared experiences. Julie and I spent 4 hours in the kitchen making soup, sauce,

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A Hearty Bean & Kale Soup

Today it was 65 degrees and gloomy all day in NYC. A slight chill was in the air, a slight chill only soup could solve.  I’ve been on somewhat of a grind to find work, so I’m a little slow in body and mind these days, but still feel happy and pretty hopeful overall. It’s when I step into my kitchen to cook that the most hope fills me up.

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Farmers Kitchen Sink Summer Salad

Tomorrow I head back to New York after two weeks of being in the south.  I love being with and around my family, close to the beach, the smell of salt water, rainy concrete, morning bike rides with swan sightings and cranes in the distance - I think you get it.  My mom still isn’t feeling herself, which worries me because life is fragile and

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Mambo Italiano Turkey Meatloaf-O: Loaded With Veggies + Herbs

My love for turkey meat has grown over the years. I’ve found ways to jazz it up, from adding vegetables and herbs to the mix, to topping it with onion jam or caramelized cabbage.  Turkey meat on its own still reminds me of diet food and that time my parents bought me these pills called “Fit America” where one eats an Atkins style diet

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Twisted Turkey Balls + Leftovers, It’s What’s For Dinner

Growing up Tuesday’s and Wednesday night meals were often Sunday reheats or leftovers. I always say that eating like a peasant never tasted so rich. Often times for dinner we ate stale bread with tomatoes, pasta with potatoes, canned tuna with olives and sauce, fagioli and leftover Sunday dinner bits and pieces. Our meals were home cooked every night of the week and rooted in preparation, leftovers and simplicity. This is how I developed my cooking style once I was able to understand how I was using food to support me emotionally. Now this process supports me emotionally, creatively and in an entirely new way. 

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A Lighter Bolognese

A few tweaks to this Sunday bolognese make it not so traditional, but lighter and quick to make. Sure we're losing the pork and beef, substituting for turkey, but we've still got a healthy pour of red wine and finish with a splash of half and half to cut some of the acid and cream up this sauce - all without the ritual of cooking for 2-3 hours. 

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