Tomatoes Three Ways! Ciabatta Crostini with Roasted Cherry Tomatoes and White Bean Pesto, Stuffed Tomatoes, and Heirloom Tomato Salad with Tomato Jam and Garlic Croutons

Jersey tomatoes are simply the best. While we tend to get lots of flak (insert turnpike joke here) the truth is that NJ is the garden state for a reason. We may have fewer farms than we used to, but there are still small produce farms all over and at this time of year, an incredible abundance of produce. While there are tons of goodies around, NJ in particular reigns supreme in tomatoes, corn, blueberries, and cranberries. And right now is tomato season.

With our local CSA and farmers market overflowing with heirloom tomatoes, sweet cherry tomatoes, and delicious cutting tomatoes, I couldn't resist purchasing by the handful. Eager to make the best possible use of the bounty, I decided to channel Top Chef and present farm-fresh tomato three ways. While you can make simply one of these, I urge you to go for all three... there are ingredients in common that are utilized across recipes (e.g. middle of stuffed tomatoes made to make the tomato jam) and by featuring all three, you'll have a robust dinner without any need to do anything more than love tomatoes. So jump on in and enjoy!

Pro-tip: Making all three? Start by prepping your ciabatta to get croutons roasted (for stuffed tomatoes, heirloom tomato salad) and roasting your cherry tomatoes (crostini), move on to prepping your stuffed tomatoes and making the jam, turn back to stuffing your tomatoes and baking them, and finish up the crostini and heirloom salad as the stuffed tomatoes bake!

Time: 1 hr

Pizza Night! Blackberry-Basil-Honey, Wild Mushroom, and Pistachio-Red Onion

Welcome to the world of making brick-oven style pizzas at home! I got my husband an Ooni backyard pizza oven for his 40th birthday and suddenly we can't get enough pizza. He's eagerly mixing up dough (luckily, he hasn't yet started slinging it up into the air in the house) and playing with his pizza peel as he chars up the crust for delicious, fresh, at-home pizza. However, me being me, I quickly realized that sticking to classic pizzas wasn't going to be enough, especially if we were doing this often. I started crafting and am pleased to share three very delicious and very different pizzas: blackberry-basil-honey pizza, wild mushroom pizza, and pistachio-red onion pizza. I know it may sound a bit unusual, but trust me, give it a whirl, and let me know how it goes.

I do structure the recipes below for use in an outdoor pizza oven, which cooks very quickly. All of these can be adapted for an oven indoors, too. I tried to note where changes should be made, but mostly it means longer cooking times and that some delicate items (e.g. pistachios, blackberries) can go on sooner. You'll still want to just drizzle on things like honey, oil as a garnish, and herbs at the very end. And finally, if you're cooking on an outdoor oven, the cook process is just 60-90 seconds so make sure you have everything completely ready to go or else you'll miss out on the delicious fun!

Spinach-Salmon Wellington

I am ashamed to say that I have made poor use of my air fryer since purchasing it a couple years ago. I've concentrated on fries (delicious, of course) and perhaps some other similar items, with little attempts to explore all the myriad possibilities. Well, I realize the folly of my actions now! I was clearly missing out, as this delicious spinach-salmon wellington demonstrates. It is quick to come together, easy to prepare, and absolutely delicious. I will definitely be exploring more recipes in the future.

Keep in mind, the one trick here is to defrost your puff pastry in advance. It had been years since I'd last worked with puff pastry and forgot to remove it from the freezer the first time I planned to make this. I had to punt and try another day... so do remember to take out your puff pastry and spinach the night before and stick them in the fridge (or set on the counter about four hours in advance) so that they properly defrost!

Time: 25 min for two fillets, 40 min for four (assuming you only have space to cook two at a time)

Black Bean - Corn Enchiladas

In my house, enchiladas are sorely underrated. We turn to tacos, fajitas, quesadillas, but ignore the ever-so-humble enchilada... and we miss out because of it. Finally, we've started to remedy this oversight and variations on these delicious enchiladas have now appeared several times. The best part? They not only come together quickly but can use a wide variety of (frozen!) veggies making this something you can dive into last minute when it's a post-work scramble to figure out a healthy dinner.

Unfortunately, I haven't quite convinced my kids to dive into these wholeheartedly yet but perhaps yours are more adventurous... and  I hold out hope. Just keep in mind that these can have as much or as little of a kick as you want, so plan accordingly to tastes in your household. I share a relatively mild version below.

Time: 45 min (nearly all baking time)

Tapas! Gambas al Ajillo and Patatas Bravas

Who doesn't enjoy a tapas night? Facing more weeks at home and getting bored of the same recipes, we decided to go for some tastes of Spain. It became a family affair, with the kids helping peel endless cloves of garlic, mix sauces, and, of course, sneak endless bites throughout the process. We played flamenco music in the background, which is surprisingly soothing, and it became a night to remember. I won't go so far as to say my extremely picky toddler tried most of this food (what child won't even try potatoes?!?) but he at least loved the process of making them and my young daughter (four at the time) couldn't get enough.

In fact, this meal was so popular that we repeated it a few weeks later for our first extended family meal in a year - which took place outside at separate tables, and we still wore masks other than eating - but it was special indeed. I'm a little behind so this all happened April 2021. We made three times the shrimp and potatoes listed below (which meant peeling 42 cloves of garlic...) and added in a mix of traditional Passover foods, including homemade matzah, and it hit the spot. Just ignore the part about shrimp at a Passover seder and it was incredible. So dig in and make your own!

You'll also see some crusty bread in the picture. I highly recommend making some to sop up the amazing sauces on the shrimp and potatoes. We obviously couldn't do that on Passover (yes, shrimp okay, bread not... don't ask too many questions) but it was incredible. I also tried my hand at gazpacho which only turned out 'eh' so I won't put that recipe here. Please send in your own if you have a good one, though!

Time: 45 min

Air-Fried Coconut Shrimp and Pineapple

I love my new toy! After hearing about them repeatedly, I decided that I needed my own air fryer for Hanukkah. As a health-conscious person, I keep my fried foods to a pretty low count. I mean, some days you just need some fries (or samosa! I love samosa...) but most fried foods are reserved for special occasions. The idea of filling that craving without the artery-busting cholesterol that comes with it was too much to pass up. Research was done, air fryer was purchased, and the experimenting began.

However, before you dive in, it's important to note that air fryers do NOT completely mimic the taste of truly fried food. I knew this going in and have been very happy with the results, but if you expect to not be able to tell the difference, you'll be disappointed. They create crispy food, delicate and moist yet crispy, which is absolutely delicious and DOES fill some of the same cravings, but it's not identical. Still, I highly recommend them and look forward to trying many more recipes.

Time: 55 min (prep is hands on ~10 min and then moving in/out of air fryer regularly throughout rest of time)

Maple and Tahini Roasted Salmon and Carrots

It's been a while, but I'm back once again and so happy to continue to share some of my favorite recipes. Turns out, having little kids and working full-time with some travel means very little time for creative meals. Many of my weekly menus went from being exciting, creative, and risk-taking to really reflecting how to get a homemade, reasonably healthy meal on the table in 30 minutes or less. With two little ones at home, you may still see that as a common theme, but I'm also sneaking some creativity in there (both fast creativity and some that takes slightly longer) and will make sure to share the best recipes with you.

To kick things off after a year hiatus, here is an absolutely delicious meal that is ready in no time - and involves very little clean-up. It's full of rich, warming flavors as the tahini and maple syrup combine for a luscious but not overly sweet sauce that actually tastes quite a bit like a Thai peanut sauce (one of my favorites!) To really make this stand out, I can't recommend using Soom Tahini enough. I'm a tahini fan and have had my fair share over the years, but this one is creamy and rich and never separates or gets hard. Order it now! (And I recommend grabbing a chocolate one too for fun..! Makes a fantastic spread.) No, they aren't paying me for this, but they are indeed a great local company run by three fabulous sisters.

So jump on in and enjoy this recipe. It's good to be back!

Time: 40 min (but 30 min is roasting time when you are free to do whatever!)

Roasted Onions and Portabellas with Swiss Chard-Grain Pilaf

Oh, winter. Or, to be fair, late fall. Is it weird to anyone else that winter doesn't start until the end of December? To me, December will always be winter and March will always be spring but, alas, I guess I don't get to make that determination.

Still, with the cold weather, whatever season it may be, comes the craving for warm, filling, comfort food. However, comfort food and health have historically rarely gone together... but that simply doesn't have to stay that way. This vegan (yes! vegan comfort food!) meal hits all of the right notes - thick textures, hot food, sweet and savory notes - without any of the guilt. You can feel free to bring out the big (really, quite enormous by historical standards) dinner plates this time because there's no reason to skip seconds on this dinner. It's packed full of veggies and whole grains with little else, leaving you content and full yet happy with your decisions.

Time: 55 min

Vegetable Noodle Passata

Passata? Eh? If you aren't familiar with the term, don't worry. I had never heard it before coming across this recipe I adapted from Wegmans, but I was curious to learn more. Turns out, it's a tomato puree used most frequently in Italian cooking. It's pure tomatoes, cooked and strained, and ends up thinner than a paste but thicker than a sauce. Can't find it in your local supermarket, though? Not a problem! Simply substituting tomato sauce (the canned, no sodium version) with a bit of tomato paste (ditto) mixed in will yield a similar-enough result.

This recipe makes the passata into a (what else?) fresh tomato sauce over veggie noodles and potatoes. It's hearty enough to be a stand-alone dinner but healthy enough that you don't have to worry about going back for seconds. I made it with zucchini and yellow squash "noodles" but get creative here - really any vegetable noodle would work well! Let us know in the comments if you find a particular tasty combination.

Time: 40 min

Tahini Cauliflower and Chickpea Quinoa

Yum! This vegan dish manages to hit all of the right notes. Even dedicated meat-eaters won't realize they're enjoying an animal-free meal since this entree is filling, delicious, and flavorful with a mix of textures and colors that leads to a delightful meal.

I served it along with some roasted delicata squash (an easy and delectably sweet favorite of mine) but this could easily stand alone or go with many other sides. Or, mix together a big batch and take it to work for lunch all week. The added bonus of a vegan meal? It keeps extremely well (and this one works at room temperature just fine) making it an easy to-go lunch.

Time: 40 min

Poached Eggs over Bulgur and Broccoli Rabe

Unfortunately I forgot to take a picture, but this meal is still worth remembering! This marked only my second foray into the use of bulgur, but it definitely won't be my last. This whole grain is not only delicious, and even somewhat "meaty" in a way, for those omnivores reluctantly having a vegetarian dinner, but also packs in fiber, protein, and iron along with several other key nutrients. You can enjoy it guilt-free, though of course, as with all carbs, moderation is still key.

Here, the bulgur bulks up a delicious stew-like meal that is topped with broccoli rabe, onions, and poached eggs. This dinner in one will leave you feeling satisfied and content without being overly stuffed nor guilt-ridden at your binge. Always a fan of breakfast for dinner, this savory meal even had my husband raving... a husband who is generally not a fan of mixing his meals and used to see eggs at dinner as anathema. No longer - he's already asking for this meal again! Let me know what you guys think in the comments.

Difficulty: medium-easy
Time: 40 min

Coconut Curry Salmon and Apple-Cheddar Kale Salad

Very few dinners in life are more satisfying than those involving curry sauce - and this one hits a home run. The rich coconut curry sauce pairs perfectly with thick salmon. You'll be licking the plate clean when no one's looking.

The richness of the curry is perfectly contrasted by a fresh kale salad. The coconut milk will warm you up while the crisp apples and kale leaves will lighten the meal overall and leave you craving more. Make this dinner to impress without sacrificing any health at all!

Pea and Mushroom Fettuccine with Sweet Poached Pears

I'm almost always a fan of red sauce, not white. First, I simply love tomatoes. Second, I hate heavy food items. Thick, cream-filled, salty alfredos simply don't usually do it for me. However, this delicate and extremely lightened version hit the spot. There is just enough sauce to coat the fresh fettuccine without overwhelming, letting the mushrooms and peas shine through. So even if you're not usually a fan of white sauce, give this one a chance!

You'll also find a recipe for poached pears below. Although I'd enjoyed them elsewhere before, I'd never personally tried my hand at cooking this dessert. When there were some quickly-ripening pears on my counter, though, it seemed like the perfect chance. They turned out absolutely delicious and will definitely be made again!

Difficulty: medium-easy
Time: 1 hr

Indian Spice-Rubbed Salmon, Lemon and Garlic Spinach, Turnip Fries, Pomegranate Ketchup

Thick salmon, crispy fries, and sweet-tangy ketchup combine for a delicious meal that is full of surprises. The meaty salmon is heart-healthy and served over onions that provide a nice, contrasting texture and a slightly sweet addition (the natural sugars come out with cooking while the spice abates.) At the same time, the garlicky, citrus spinach pairs perfectly with the spice rub on the salmon. It's one of those meals that works out perfectly.

I also want to call out the turnip fries. While baked fries are always a massive improvement over fried, these ones really pack in the veggies. With no potato in sight the turnip provides a huge boost of vitamins with less starch than it would otherwise. Yet when it comes out of the oven, crispy and hot, you'll be shocked at how similar it tastes to its potato cousin! The pomegranate ketchup is definitely sweet, not a problem for someone like me who has a big sweet tooth, but if you prefer savory it may be too much for you. Still, it's so different it's worth trying!

Difficulty: medium
Time: 45 min

Rosemary Fingerlings, Pan-Fried Tilapia with Sauteed Cherry Tomatoes, and Sauteed Snap Peas with Goat Cheese

Well, it turns out I didn't forget *all* the pictures recently! And this one makes me hungry as soon as I look at it. Of course, tomatoes are one of my favorites, but who doesn't want to dig in when they see this pile of freshly sauteed tomatoes and basil? In fact, I think you'll find that all of the recipes below are healthy, delicious winners that will leave you eagerly wanting more.

I whipped up some pan-fried tilapia to go with this luscious topping of tomatoes and basil and then added some sugar snap peas with goat cheese and the always delectable fingerling potatoes - this time with some rosemary. In fact, it was dried and kept from my summer garden, making it taste extra special as does anything grown on your own. Each piece of this meal can be made separately or make them all for a dinner to impress.

Difficulty: medium-easy
Time: 45 min

Guacamole Stuffed Beet Veggie Burgers

I had never made veggie burgers before, always eating mine frozen out of a box. And while I really enjoy a lot of the frozen varieties, these are definitely worth the effort if you have the time. The're made with beets so they are actually a bit sweet with a crunchy texture on the outside and a creamy inside. Of course, if you don't like beets these aren't for you, but if you do, you're in for a treat!

I also made use of my burger stuffer recently purchased from Sur la Table, but you certainly don't need it. While I will call for it in the recipe below you can easily just put the guacamole on top rather than inside. However, of course, it won't be as fun without an additional fun gadget!

Time: 45 min
Difficulty: medium

Forbidden Black Rice with Salmon, Mango, Green Onions, and Spinach

If you haven't cooked with forbidden black rice before, you're in for a treat. It's not only tasty but absolutely gorgeous. Legend says that it was once eaten solely by emperors in China and was rumored to increase health and increase life longevity. Today it's still rarely used, which is a shame. The black rice turns a deep, royal purple when cooked (that stains fingers!) that is undeniably beautiful.

Surprisingly, it also doesn't taste like other rices. It has a much richer flavor, almost nutty in nature, that will leave you wanting more. That's okay, though, since this heirloom treat is actually far better for you than it's white cousin. It's whole grain and has more nutrients than any other rice, including huge stores of iron and antioxidants. So dive right in, prepare this striking meal, and feel good while eating it... just like an ancient emperor of China.

Difficulty: medium-easy
Time: 40 min

Pea-Shiitake Risotto

I love risotto. It's endlessly delicious and good in all situations. Summer? Winter? Casual? Fancy? It always works. In this case I made it with peas and mushrooms and it was delicious. Feel free to start with this base and add whatever you have around, though, to use up leftover veggies or just to enjoy your favorites.

I made some fresh corn on the cob to go with the risotto to add some extra veggies. It's in season so it's hard to resist! But feel free to whip up your favorite vegetable or a tasty summer soup to go with this entree.

Difficulty: medium-hard
Time: 40 min

Kale, Whole-Wheat Spaghetti, and Poached Eggs

Welcome to the world of kale! This superfood is hot right now, but still relatively new to my world. I have eaten it a few times but have had little experience cooking it. Yet spring is the season for it and its delicious flavor makes it easy to prepare – either raw or cooked. It also packs in a burst of nutrition with absurd amounts of vitamins C and A, an abundance of potassium and some other vitamins, and decent amounts of fiber, protein, and iron. What’s not to like?

I have to give credit for this delicious, vegetarian dinner to my husband, however. While I picked it out and helped instruct him on the fine art of poaching eggs, he made this meal. It turned out wonderfully and I got to relax on the couch and enjoy a fine meal that appeared in front of me. As much as I enjoy cooking this was an excellent way to mix it up!

Difficulty: medium-hard
Time: 1 hr

Albacore Tuna with Avocado Salsa and Roasted Baby Artichokes

Tuna is always a tricky one. There are many varieties and many nuances –and many of them are not sustainable. However, if you’re willing to whip out your Sustainable Seafood Guide from the Monterrey Aquarium and ask a few questions you’ll be able to get a sustainable variety just as I did here! That way you can continue to enjoy this delicious fish while ensuring we’ll be able to continue to enjoy it for years to come.

In this situation I served my tuna with avocado salsa – basically guacamole that hasn’t been mashed up. I paired it with some roasted baby potatoes, one of my favorites, and some roasted baby artichokes. Unlike big artichokes the babies don’t have any choke, making them easier to serve. However, you’ll need to pull off a number of the tough outer leaves and cut the sides off the stem before cooking in order to make them safe to eat in their entirety at the end.

Difficulty: medium-hard
Time: 1 hr