Our tomatoes are starting to come in. Right now it’s just a trickle but in a few weeks we’re going to have so many, it’ll be time to be creative. We make salads and sauces and soups. Today I’d like to share a wonderful recipe for gazpacho. It took me a long time to try gazpacho. I love tomato soup, but the thought of eating it cold didn’t sit well with me. Once I tried it I was hooked, I hope you’ll be too.

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Grilled Peppers Stuffed with Black Eyed Peas (more…)

As I type this, my husband is making my favorite salad in the world. It’s also one of the most simple. We take zucchini, yellow squash, eggplant, onions and red and green peppers, slice them, brush with a little balsamic vinegar and salt and pepper and put them on the grill. That’s it. Throw them in a bowl and toss them together. I especially enjoy the grilled zucchini and yellow squash. Grilling them brings out their inherent sweetness and that combined with the balsamic vinegar is a flavor that just knocks our socks off. Asparagus and corn on the cob are also terrific grilled.

Today we’re serving the salad with burgers but many summer nights we have this grilled veggie salad by itself. It makes such a nice light meal -especially on hot nights because we cook it outside.

Really, it’s making my mouth water just thinking about it. Try it and see what I mean!

Image: stock.xchnge

My almost six year old son never had eggs. Rather he had them once and refused to eat them again. It didn’t bother me too much as I figured I’d find other ways to get the protein and calcium into him, it’s not worth a tantrum to force feed him eggs.

Then last week we went to iHop for breakfast. They’re having this "Horton Hears a Who" promotion and kids could get this "Who" breakfast with green eggs and ham (the green eggs were really scrambled eggs with broccoli) and "Who" pancakes dripping with the most disgusting neon pink and blue syrup. I figured my son would seriously go for the pancakes and leave the eggs and ham. He gave the ham to my husband and ate the whole big plate of eggs. He hardly touched the sickly sweet pancakes at all (and really, thank goodness for that.)

Now, I know my son loves broccoli, it just never occurred to me he would eat eggs if threw in some veggies. He had some green eggs last week, he asked for them Saturday and again this morning. Who knew the trick to getting my son to eat his eggs and his veggies were to mix them both together?

Gung hay fat choy! Happy Chinese New Year. This is a big occasion for my family, bigger than Christmas even. Normally we spend the day feasting with family under a red and gold backdrop!

Vitasoy has some great ideas for Chinese New Year fare, infusing Chinese and Italian flavors with their “Red, White and Green Pasta Dishes” created by Chef Jim Coleman host of PBS’ “Healthy Flavors.”

“Make a Chinese New Year’s Resolution to explore exciting new flavors and adventurous new uses for your favorite ingredients,” said Chef Jim Coleman, host of the PBS-TV ‘Healthy Flavors’ cooking show. “There is no reason to relegate Chinese noodles and pastas to traditional Chinese dumplings and stir fries! Chinese New Year’s is the perfect time to think outside the wok!”

Indeed, when I received the Vitasoy promotional packet, I couldn’t wait to try the recipe for the Chinese New Year Ravioli. It’s a creative dish, one that never would have occurred to me (but then I’m not a chef!) and it’s very tasty. The spinach and mushrooms didn’t appeal to my five year old, but my husband and I enjoyed it. I think it also makes a great dish for Valentine’s Day!

Here’s the recipe for Chinese New Year Ravioli:

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This is one of my favorite meals and I get to cook it only once or twice a year - once on St. Patrick’s Day [March 17th for those not in the know] and again when either the mood strikes me or I have special guests.  Well, the other day we had special guests in and not only did I make this special dinner, we actually sat at the Dining Room table!

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Here’s an easy salad recipe and the flavor is spectacular.

English cucumber sliced extremely thin.  The thinner the better.  The English works better than the regular cucumber because it’s less seedy.  You may use a regular cuke if you wish.

Seasoned Rice Wine Vinegar [I use Nakano brand, generally found in the Oriental section of your supermarket]

Olive oil

1.  In a bowl that can be covered, place 2-3 layers of cucumbers.  Drizzle olive oil over the top and add the vinegar to almost cover the layer.  Continue until all the cucumber is used.

2.  Refrigerate.

3.  Serve

This salad is especially good served nice and cold and with spicey food.

Rumor has it that vegetables are good for you. Someone is always bugging you to eat more of them, maybe your spouse, maybe your mom, probably the FDA. And yet, you just can’t get excited about the recommended ten cups a day. (OK, it’s not ten cups but it sure feels like it!)

While store bought salad dressings (with their market panel pre-tested flavors and colorful ingredients suspended indefinitely in all that emulsifier) are very convenient, they just are not doing the job of getting you all fired up for your veggies.

This is my favorite raw vegetable dressing. Just about anything can be dipped in it and will instantly taste good. You will find yourself craving your vegetables just for this tasty dressing!

Tangy Buttermilk Ranch Dressing
½ cup buttermilk*

2 ounces goat cheese

¼ tsp lemon zest

½ tsp powdered ranch dressing mix (more to taste)

optional: pinch of cornstarch to thicken

In a blender or small food processor, add all ingredients. Pulse a few seconds until mixed.

* if you don’t have buttermilk, you can make some. Combine ½ cup milk with 1 ½ tsp vinegar and let it sit for about 15 minutes.

Serving ideas: Drizzle it over grilled asparagus, spinach salad, use as a dip for raw vegetables. I often find myself spreading it on a roasted vegetable panini or pita sandwich.

For more vegetable inspiration, consult the “sauces and dips” chapter in your favorite cookbook.