Tag Archives: basil

Tomato, Basil, and Feta Salad

In the summer there are two rules: FRESH and SIMPLE. This salad uses fresh Jersey tomatoes and homegrown basil.

tomato basil feta





Salt and Pepper

1. Slice tomatoes.

2. Rip basil.

3. Crumble feta on top and salt and pepper.

Try it! What’d you think?


Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!



See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!





Lemon, juice and zest




Mint, fresh from garden

Basil, fresh from garden


1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!



Tortellini and Herb Pasta Salad

I think the key to this recipe was the fresh tortellini from Talluto’sthe place for fresh pasta in the Italian Market!

But, even if you can’t get tortellini from Talluto’s, still make this recipe. It was a favorite at the BBQ!

Simple and delicious, as always ūüėČ



Tortellini, 1 lb.

1 Tomato, fresh, chopped

1 Roasted Red Pepper with garlic, chopped

1 Roasted hot pepper, chopped

1 Green Pepper, fresh, diced




Salt and Pepper

Olive Oil

1. Cook pasta.

2. Chop tomato, red pepper, and green pepper and add to the pasta once it is cooked.

3. Add chopped herbs (arugula/spinach would be a nice addition).

4. Season to taste with salt and pepper, add olive oil.

*Serve chilled/room temperature.

Sundried Tomato Zucchini and Herb Spaghetti Salad

pasta salad




Sundried Tomato

Basil, fresh

Parsley, fresh

Thyme, fresh

Salt and Pepper

Olive Oil

1. Cook spaghetti.

2. Dice zucchini and tomatoes ; chop herbs; mix in a bowl with olive oil, salt and pepper.

3. Add pasta to the salad and mix to combine.

Optional: Add fresh parmesan, pecorino romano, or mozzarella balls on top!

I ate this cold/room temp and really liked it. Great work lunch!



Tomato Herb and Cannellini Bean Salad

tomato salad

I can’t wait to make this over the summer with garden tomatoes and herbs–a perfect picnic salad as it is best room temperature!


Cherry Tomatoes





Salt and Pepper

Olive Oil

Champagne Vinegar

Lemon Zest

Cannellini Beans

1. Cut tomatoes in half.

2. Chop fresh herbs and add to tomatoes and beans.

3. Blend zest, vinegar, salt and pepper, and olive oil into a dressing and pour over salad.

This stores for up to a week.

I used it in a couple variations:

1. As a side dish to dinner.

2. Italian roll (toasted) with goat cheese, and the salad as the filling.

3. With a salad of Arugula, Greek Olives, Feta, Roasted Potatoes:



Basil-Spinach Hummus

Fact: You loves hummus. Fact: Hummus is easy to make. Fact: Store-bought hummus is gross.

Great Idea: Make your own hummus!

spinach basil hummus


Served on toast with alfalfa sprouts.



Lemon, zest and juice


Salt and pepper


Basil, fresh

Spinach, fresh (like 3 handfuls)

Water (to dilute consistency)

Olive Oil (for flavor)

1. Put all ingredients in a food processor and blend to desired consistency.

2. Put in bowl and serve as a spread in sandwich, as a dip with crudite or pita chips.

A two-step hummus?! YESSS! Do it. Make it. Try it. Love it.


Vegan: Day 23. *I DID IT*

Today completes¬† my *most of* February vegan challenge! YAY! Go me ūüėÄ

I really am proud of myself for doing this! I thought it would be more difficult than it was. As long as I was prepared with foods that I could eat, I wasn’t tempted to cheat. Plus, who am I cheating? “I can have that on March 1” was my motto to get me through any difficulty.¬† I didn’t crave dairy as much as I anticipated and I loved the creativity that came out of vegan eating for a month. Added bonus: saying no to dairy meant I didn’t have any of the ‘bad’ sweets that tempt someone on a diet: chocolates in the office, cake and ice cream at a party, cookies just-because. I was always satisfied by the meals that I made and the vegan sweets quenched my thirst for chocolate!

The take-away: I plan to continue vegan-ish…but I miss eggs and am craving sushi! haha

I hope that by seeing what I ate over the past 23 days you’re inspired to make a vegan meal and give yourself a challenge to¬†achieve!

Breakfast: Honeybells.

Snack: Crudite (carrot, mushroom, cherry tomato) with cumin-tumeric hummus.

Lunch: Rice and black bean salad. Honeybells. Minty and Nutty Chocolate Bark.

Dinner: Macaroni and cheese with red pepper flakes and fresh basil. Clementines.


Minty and Nutty Chocolate Bark


1/4 c Cocoa powder

1/2 c Coconut Oil

1/4 c Agave

1 tsp Mint Extract

Coconut flakes

Sea Salt

Pecans, chopped

1. Mix cocoa powder, agave, and melted coconut oil until even consistency. Add mint extract into mixture.

2. Pour mixture on parchment paper and spread evenly.

3. Sprinkle toppings (sea salt, coconut flakes, pecans) onto chocolate and delicately press them into the chocolate.

4. Chill bark for at least 5 minutes or until the bark is set and break up and keep chilled ( I prefer freezer) to maintain shape.

Eat a chunk when the craving hits!

*There are literally a million variations of this bark so be creative and tell me what you’ve tried!

-Cinnamon and cranberries -Orange zest and almonds -Coconut flakes and dried mango -Coconut and mint extract