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

Veggie Moo Shu with Homemade Pancakes

I love moo shu. It has been one of my favorite dishes for as long as I can remember, but it's also now one that I rarely order... because the pancakes have changed. As a kid, it was a regular go to. I couldn't get enough of it. Perhaps I am dating myself here and falling into the grumpy adult category, but as I got older, I noticed more and more Chinese restaurants were using pre-bought moo shu pancakes which, in all honesty, feel like plastic and, to the best of my knowledge, taste like plastic. One by me held out and I loyally only got moo shu from them, enjoying the delicious homemade pancakes that held this delicious cabbage stir fry mix. Eventually, that restaurant closed and I was left moo shu-less. No matter how good the filling is, it can't shine when it's enclosed in a cheap plastic-y holder... hardly appetizing.

BUT - if you're willing to put in the work, you can still enjoy this delicious and healthy meal. Inspired by some cabbage at the farmer's market, I made my own moo shu, with a few fun tweaks like adding king oyster mushrooms into it. The filling hit the spot, with all the tangy and savory flavors of moo shu, and the pancakes brought it home. Even my children, new to moo shu, declared it "not bad." My daughter went back for more! (And my son helped cook everything even though he ate less of it.) So jump on in, make this delicious dish, and definitely do not substitute for the pancakes. That would just be depriving yourself!

Time: 1.5 hours (some is sitting time, but you can prep veggies while batter sits)

Tomato-Zucchini-Pesto Orzo

You know what's even more fun than cooking? Cooking with your completely fascinated six year old. While my daughter (age nine) avoids cooking like the plague, my son cannot absorb lessons fast enough. He wants to learn what everything is, how everything works, and do everything himself. Now, this certainly makes the cooking take a lot longer... especially since he wants to learn every knife skill and cut everything himself... but it also increases the enjoyment. And, in this case, not only was this meal delicious, but Asher (my son) contributed to nearly every step. He did 100% of the knife work. He blended up the pesto. He stirred on the stove. And, most importantly, he taste tested throughout. This means my once picky little guy is now tossing tomatoes in his mouth, stealing pinches of pesto, and, of course, gobbling down the fresh mozzarella. (One slice in his mouth, one slice on the cutting board... this may have also extended the timing of the process.)

It didn't hurt, of course, that this was an absolutely delicious dish and one that, if made solo by a decently adept adult, would come together fast enough for a week night. The orzo amused my kids with a new pasta shape while I was able to pack in lots of veggies. And the melted cheese brought the dish home. Make this alongside a salad for a delicious, veggie-forward meal. If you purchased all your veggies at a local farmer's market, as I did at this time of year, extra bonus point! Enjoy.

Time: 25 min

(sans children)

A Rosh Hashanah Middle Eastern Feast!

L'shanah tovah! There are many ways of celebrating, but all of them definitely involve food. In this case, I decided to embrace my Sephardic roots and cook a Middle Eastern feast with a special focus on Moroccan food. (My Mom is Moroccan and my grandmother cooked Moroccan food at many family meals growing up.) You'll find a veggie-heavy meal full of Middle eastern flavors, but served alongside some challah, Jewish apple apple cake, and chocolate honey cake to connect to a few Ashkenazi and traditional Rosh Hashanah dishes.

I served the meal across three courses - and the recipes included below are in italics. A few aren't listed since they are elsewhere on the site or were my husband's creations instead of mine.

We started with appetizers:

Roasted Eggplant with Garlic Confit (pictured above)

Matbucha

Hummus

Pita

(paired with some manchego, brie, and crackers)

We moved on to the main course:

Yemenite-Spiced Cauliflower with Schug Labneh

Roasted Citrus-Pomegranate Glazed Carrots

Egyptian Moussaka

Moroccan Lamb Shoulder

Couscous with Dates and Pistachios

Round Challah (challah is elsewhere on blog... just make it round instead of braided)

And we finally ended with dessert:

Tut (marzipan)

Chocolate Honey Cake

Jewish Apple Cake (elsewhere on blog)

We started prep the night before and I'll note below where I did that and then started cooking about five hours before dinner time. I'll note the time for each recipe below, but you won't find a total time for this meal since each piece may add up differently and not all recipes are in full detail below. Most importantly, though, it was absolutely delicious and everyone had a great time. Here is a to a good next year!

Crispy Gnocchi and Brussels Sprouts

Well this was absolutely delicious! I've never made gnocchi in this way before, but I definitely will be again. Instead of boiling, the gnocchi is pan seared and then allowed to plump up, leading to a soft, pillowy inside but a slightly crisp and therefore intensely flavored outside. It's gnocchi at it's best.

In this case, it's paired with some crisp-tender brussels sprouts and an olive oil-brown butter sauce, but you could use the same technique with other sauces, pairings, and toppings. Give this one a whirl and let me know if you come up with other great combinations.

And - the best part of this meal? My eight year old daughter couldn't stop eating the brussels sprouts. She tentatively tried one, and then went back for more and more and more. It's kid approved!

Time: 20 min

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!

Farro-Cauliflower Parmesan

I had to trick my husband into this one. Not a huge fan of the 'parmesan' series of dishes and doubtful of tomato sauce mixed with veggies, he hesitated when I whipped this one up for dinner... but not for long. After some encouragement (and/or threats) he gave it a shot and it immediately became one of his favorites. The roasted cauliflower, the hearty and chewy farro, the cheese that is enough without being overpowering, all work together for an absolutely delicious combination that just hits the spot on a cool or wintry day.

This meal can also come together quite quickly! I note the time below with pre-cut cauliflower since, despite knowing it's somewhat ridiculous to pay extra for it, I do buy pre-cut florets for this meal. Between kids and work, it makes life a lot easier. Just add some time if you're cutting yourself. Also, do spring for fresh cauliflower. While I'm a huge fan of frozen veggies wherever you can use them, this is a time you'd end up with a soggy mess.

Time: 1 hr 10 min (nearly entirely baking time... just about 10 min hands-on!)

Please note: This recipe is adapted from a NY Times recipe.. mostly to make it healthier!

Shrimp Po'Boy and Caesar-ish Salad

Have I mentioned my unbridled love for po'boys? Yet I feel like I need to caveat that. I love them... but only certain ones. Heavy, thickly-breaded, deep-fried shrimp? No thanks. More sauce than shrimp? I'll pass. But crusty fresh bread with some flavorful sauce, luscious shrimp, and crispy vegetables? Yes, please! My all-time favorite sandwich shop, Woodrows, has an amazing po'boy and I used to indulge in it regularly. Unfortunately, a few years ago we moved away and a po'boy sized hole in my life opened up. I'm now happy to say that while it may not be a Woodrows sandwich, I've found a way to satisfy my craving in a relatively healthy manner. Best of all, it comes together quickly. So get moving and enjoy your own version at home right now!

And one more quick suggestion... I tend to pair my po'boys with a crispy "caesar-ish" salad. I've already purchased the romaine for the sandwich and it provides a perfect, light complement that will leave you satisfied but not overly stuffed.

Time: 1 hr 15 min (mostly marinating 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

Russia: Lox and Creme Fraiche Blini with Cabbage Pirog

COVID has brought many changes... but a not-so-terrible one has been a new project with my young daughter - studying a "country/state of the week." Each week, she spins her globe (or US map) and randomly selects a country she wants to learn about throughout the next seven days. This includes things like geography, animals, culture, dancing, music... and food. Each week, we plan and cook a meal from that country together. This one? Russia! While I wasn't immediately excited by a Russian meal, it turns out that Pirog is absolutely delicious. This more or less giant pot pie filled with cabbage, is surprisingly flavorful, deep, warm, hearty, and satisfying. While "cabbage pie" wasn't an immediate best-seller with my family from the name, after digging in we all agreed that this is a keeper.

Since no Russian meal would be complete without some blini, we made some of those, too. These mini pancakes were a fast hit with not only my daughter but my increasingly picky son! We made them with creme fraiche and lox for a delightful appetizer.. or main course in my two year old's mind!

Time: 2 hrs

Roasted Cauliflower Tacos with Cashew Crema and Roasted Garlic Bread

This one is definitely entering the rotation! It took a little advance planning since the cashews needed soaking for quite a few hours and cauliflower needs at least 30 minutes to roast, but once that part is done the tacos actually come together pretty quickly. And that planning is absolutely worth it. The cashew crema is so rich in flavor, absolutely luxurious while being completely guilt free and full of healthy nutrients, while the roasted cauliflower brings nutty sweetness that will delight absolutely anyone. I finished it off with some crunchy romaine and creamy, fresh avocado.

While not exactly a traditional pairing, I bowed in to some family clamoring (from both husband and kids) and made some fresh roasted garlic bread in my breadmaker to finish out the meal. I have been long trying to find a way to make garlic bread in the breadmaker that actually tastes garlic-y. This method, of first roasting a whole head of garlic, adds one extra step but still allows the ease of setting a loaf in the morning before work and having it done when you get home... and at long last, it has a rich garlic flavor that is sure to delight everyone. I encourage you to give it a shot!

Time: 5 hours (but only about 30 min hands-on time throughout that)

Tilapia Po'Boy and Cold Blueberry Soup

It has been a while! Turns out that two young children, a full time job, an adjunct faculty position, volunteer commitments, and a global pandemic do not leave a lot of time for other activities. Yet, I am cooking more than ever these days and am constantly experimenting and looking for new recipes and options. I continue to focus on speed yet health and whole foods, quite a difference from my pre-children days whenever everything was made from scratch, but I also look for constant variety.

In this case, I had been craving my favorite shrimp po'boy sandwich from Woodruffs in Philadelphia... but living in a suburb, I don't get there too often, and especially not now when we go absolutely nowhere. I also recognize that while amazingly delicious, it likely isn't the healthiest option out there. So my solution? A healthy po'boy that hits the same notes but with little guilt. I chose to pair it with a chilled blueberry soup since for some reason I put that in the same 'southern' category, but really, what doesn't go with a delicious po'boy?!? So let's get to it!

Total Time: 4.5 hours (nearly all chilling time for the soup)

Spinach-Artichoke-Cheese Stuffed Spaghetti Squash

Fancy enough for a party but fast enough* for a weeknight? Count. me. in. This spaghetti squash not only came with a stunning presentation in its shell, but was rich and creamy with surprisingly little cheese - leaving you feeling indulgent and healthy all at once. I'll definitely be making it again!

*Fast enough... a relative term. These days, I aim for meals that can be on the table less than 30 minutes after starting them. With a full-time job and two little ones at home, evenings are always a rush and if healthy food can be served quickly, then everyone is happier. In this case, though, I actually cheated. I work at home and popped the squash in the oven a while earlier to let it roast. This took all of two minutes and the rest waited until dinner time. I really many may not have that luxury. However, rest assured! If you do not have time to do that, I'm including some notes with a microwave shortcut. It will work just fine, but if you are able to go my route, the roasting really will lend an extra caramelization and depth of flavor that makes it worth it.

Time: 1 h 15 (25 min active time).. or 35 min if using microwave method

Butternut Squash-Farro "Risotto"

Risotto is best in the winter. It's thick and creamy, full of luscious starch and typically a decent amount of cream or cheese. It is absolutely delicious - even if it feels you leaving a little heavy afterward. And, sometimes, it's worth it. But what if there was a way to capture that rich, luscious comfort-food feeling while filling it with whole grains and veggies? Enter farro risotto! While it's not a perfect mimic, it also doesn't have to be. This is delicious without trying to exactly replicate your traditional risotto, bringing a slightly chewier texture that actually forces you to savor the flavor a little bit more. It's also even better the next day, so make extra for lunch for the week. Rare does a meal re-heat better than the original!

In this case, the butternut squash acts as a creamy agent in and of itself, so it's pretty key to this recipe. However, if you prefer something in addition to it you can certainly add more veggies here. You may also be able to play around with other types of whole grains, though I was quite happy with how the farro worked here.

Time: 1 hr 40 (1 hr active)

Butternut Squash Lasagna (No Noodles!)

Well, it might take a bit of time, but this is worth absolutely worth it. And I say that as a mother of two little ones. I can't whip this up any old night, but I've made it twice now and we couldn't devour it fast enough. Even my two-year-old deemed it "yummy in my tummy!" even if after saying so she was distracted by other food.

This is theoretically a lasagna in that it's built in layers, but little else will resemble the favorite pasta dish. There's no pasta here - instead, the butternut squash is cut into thin strips to duplicate the idea of noodles. There's no tomato sauce - you'll find garlic scape pesto instead that matches the flavor profile of the squash. And, instead of ricotta, it will be a lighter asiago mixed with tantalizingly-flavorful red onions and spinach. That's right - we have packed vegetables into every last nook and cranny but when you eat it, it'll simply be rich and velvety, leaving you craving more of this very healthy meal.

Time: 1 hr 30 (30 min active time, then baking)

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)

Lentil and Mushroom Veggie Burgers with Crispy Brussels Sprout Leaves

Delicious! As someone who hasn't cooked a lot of lentils, I wasn't entirely sure how this would turn out but I was eager to try. I love mushrooms and veggie burgers, after all. It took a little creative maneuvering to get the consistency right, but in the end these burgers turned out amazing. My husband and I eagerly gobbled them down as traditional burgers on a bun, open faced burgers, and also just the patty alone. They are flavorful and guilt-free.

As you'll see below, I chose to top mine with some freshly shredded smoked gouda, but feel free to get creative here. I also felt that these burgers were juicy enough as is, but you could easily whip up a nice mustard or garlic aioli to top these off. If you come up with a delicious combination, let us know in the comments!

Difficulty: easy
Time: 1 hr 10 min (mostly lentil cooking time)

Homemade Potato-Cheddar Perogies and Brussels Sprouts with Almonds and Raisins

Perogies! Who doesn't love them? My husband and I are both huge fans of them in general but we usually simply go the Mrs. T's route, boiling up some frozen ones. This time we decided to make them from scratch. It took a lot of work, and truth be told they didn't taste vastly different from our frozen ones, but the satisfaction and knowledge made it all worth it. Food tastes better homemade!

I also whipped up some delicious brussels sprouts paired with crunchy almonds and sweet raisins. By cutting the brussels sprouts in half you shorten the cooking time and get some crispy edges which are absolutely delicious. They'll be hard to resist!

Difficulty: medium-hard
Time: 1 hr 30 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

Chilled Spinach and Pea Soup with Thai-flavored Shrimp Cakes and Toasted Pine Nut Red Quinoa

Delicious! This gourmet meal did take a little bit of time to prepare, but when my husband and I sat down to enjoy it we discovered that it was well worth the effort. The flavors paired well together yet each dish also stood out on its own. The true star was the spinach and pea soup. We weren’t quite sure how it would turn out, but it was divine and had us eagerly going back for seconds.

Each individual piece could also be made quite easily without the others. This means that if you’re running short on time you can always simplify this overall dinner. Perhaps make the soup but go simple on the rest. Or whip up the shrimp cakes but serve with a salad to move quickly. No matter which route you go you will surely not be disappointed.

Difficulty: medium-easy
Time: 1 hr 30 min