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

Pesto Portobellos with Veggie Fried Rice

I must admit, this started as a bit of a grab-bag meal to use up leftovers in my fridge, but it is definitely going to now make it into the regular rotation. I always love mushrooms, but in this case freshly made pesto elevates them even more, making them the star of the plate.

Meanwhile, veggie fried rice not only lets me make use of a hodgepodge of vegetables (and leftover basmati!) but appeals to even the pickiest of eaters. It comes together in minutes, too, making it a great choice for a weeknight. (And it doesn't hurt that it helps fight food waste... tell your kids they are heroes for avoiding more methane emissions!)

Time: 30 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!

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)

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!

Grilled Portobello Burger

I must admit - I might be biased on this one. I *love* portobello burgers. Or rather, I just love mushrooms of all kinds. But even for the more discerning mushroom eaters out there, I think these are worth trying. It's not because it's a meat substitute... it's just because it's good. This is a delicious meal all by itself without the need for comparing it to other things or sticking it in a group. 

The trick here, of course, is marinating the mushrooms. Give them time to soak up the delicious flavors of balsamic vinegar, rosemary, and more, before grilling them. Don't worry, while the marinading takes a few minutes to sit, the rest comes together quite quickly. I then served my mushrooms with cheese, tomato, and aioli, all of which are in the menu below, but you should feel free to embellish however you like. Grilled (or not) red onion, leafy greens of some sort, and avocado would all be great additions as well!

Time: 50 min

Homemade Black Bean Burgers

Interestingly, while I'm a lifelong vegetarian, I haven't always loved black bean burgers. It was unfortunate since up until a few years ago, that was the main substitute for meat. (I have always loved mushrooms, though!) However, even during that phase, a friend made me homemade black bean burgers with a recipe very close to this one. Since she'd already planned a vegetarian meal just for me, I said nothing, shot a look at my husband to ensure he wouldn't, and chomped away. And... it was delicious. I realized I'd been missing out with dry, flavorless versions at many restaurants that were only tossing in a vegetarian option as an overthought. I began to experiment with my own version and today, these are a favorite in my house.

Black beans do bring a lot of calories, but they are also incredibly filling with lots of vitamins and nutrients, so you don't need much to satisfy you. Just ensure you are buying low-salt or no-salt versions *and* rinsing them off really well. Not only is that key to getting the right texture in this recipe, but it also will get rid of any salt that is remaining. Otherwise, a healthy dinner will quickly leave your sodium skyrocketing. You'll also see I use a little bit of cheese inside mine for an extra burst of flavor and delightful surprise. You can easily leave this out if you prefer, or even tuck something else inside. Like... more guacamole. Who doesn't want more guacamole?!?

Time: 30 min

Tofu Pad See Ew

I am a sucker for Thai food. Even more specifically, I am a sucker for Thai noodle dishes. The appetizers, curries, and salads are all delicious and I could happily enjoy them consistently, but when it comes to the noodles, I simply cannot get enough. And my very favorite? Pad see ew. The dark, slightly sweet sauce and thick rice noodles are amazing. When you add in some vegetables and crispy tofu, it's simply delightful. Unfortunately, it also comes with quite a lot of salt and racks up the calories rather quickly. Getting take out from my favorite thai restaurant means carefully considering calories all day and keeping my portion in check at dinner time. Luckily, it doesn't have to be that way!

This at-home pad see ew keeps the sauce but downplays the salt. Meanwhile, I use brown rice noodles to bulk up the fiber in place of processed grains and pile on the vegetables. The best part? You can customize. I used brocoletti, which is often used in pad see ew, but I also added in king oyster mushrooms en masse. Mushrooms are not a typical vegetable for pad see ew, but I love them and will add them to any and everything as often as possible. Feel free to customize to your favorites.

And, you'll also note the noodles are thin. Unfortunately, I cannot find thick wide rice noodles near me, but that would be more authentic. Luckily, the taste stays the same regardless!

Time: 30 min

(Note: this is using one pan for all the stir frying.. it simplifies clean-up but lengthens time. If you use multiple pans to stir fry everything at once, the time could easily drop to 20 min.)

Southwestern Style Stuffed Sweet Potatoes

I must admit - the first time I saw this recipe I more or less kept skimming. I like sweet potatoes but do not necessarily seek them out consistently. I have a similar feeling about black beans (a good black bean burger? Great! But endless black bean recipes? Eh...) but as I flipped pages looking for inspiration a few weeks ago, this recipe stuck out a bit more. It seemed to hit a lot of great points and in the dog days of summer, seemed like a hearty enough dish to satisfy without being overly heavy in this sweltering heat.

The verdict? I'm officially chastened that I didn't give this recipe its due earlier. It was easy to make and absolutely delicious, hitting all the right notes of sweet and savory and leaving me satisfied but not overstuffed. My husband couldn't agree me, though my five year old preferred her sweet potato plain and my picky 2.5 year old son refused to consider it. His hilarious food groups: chicken nuggets, mac and cheese, lox, and brioche. That's right. He eats about four things total but those include lox and brioche (not together.) Anyway, get going on this recipe and don't leave it waiting like I did!

Time: 30 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

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

Tofu "Cheesesteaks"

 I've made these twice now and I cannot get enough of them. And no, you don't have to be a vegetarian to feel that way. My husband, who is a big fan of eating nearly everything under the sun, loves these as well. While he certainly enjoys a real cheesesteak as well (which is a requirement for living in and around Philadelphia) he finds these absolutely delicious and frequently requests them. So vegetarian and omnivore alike, dig in and click below to get these on the dinner table as quickly as possible.

I must also apologize to all Philadelphia residents out there... there is no cheese whiz here. Note the quotations on cheesesteak above and please consider eating them regardless...!

Time: 40 min

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)

Garlicky Cauliflower "Steaks" and Stir-Fried Mushrooms

Cauliflower? Good. Mushrooms? Good. A full meal of these delicious items complemented by tasty sauces that comes together in under half an hour on a weeknight? GOOD.

With summer in full swing, there is so much amazing produce around that I cannot resist vegetarian, or at least vegetable-forward, meals at all times. It might be a foreign concept to some, but when you move beyond the "vegetablesaregoodformemusteatthem" to really embracing the myriad tastes, textures, and flavors that they can produce, you'll find that  you hardly miss the protein. Worried about nutrition when doing so? Truth is, Americans eat FAR more protein than we really need. That whole "protein at every meal" is a fallacy... and also not dependent on meats. Enjoy nuts, quinoa, and more for other more environmentally and healthful ways of filling up!

Time: 25 min

Spinach and Artichoke Strata

There is no way to go wrong with this Cooking Light recipe (some adaptations in my recipe below.) Creamy spinach-artichoke goodness? Check. Crusty yet tender bread? Check. Hot cheesy, comforting delights? Check. Breakfast for dinner? Check. Sign me up now!

My husband was a little hesitant when I told him I'd be making this for dinner, but he quickly changed his tune after the first forkful. This strata takes everything you love about spinach artichoke dip, but lightens it up and makes it an entire (not so bad for you) entree. Dig in without feeling guilty - and perhaps just get your kids to enjoy a veggie-packed inner, too! My little girl? Totally a fan. But then... she eats everything! (Brag alert) So stop waiting and get cooking. Let me know what you think in the comments.

Time: 25 min prep, 8 hrs chill, 45 min bake