Posts Tagged ‘Tomato’

Tomato-Simmered Lemon and Oregano-Scented Bison Meatballs

Thursday, October 16th, 2014

Tomato-Simmered Lemon and Oregano-Scented Bison Meatballs

On our dinner table growing up, the most unusual meat to be found was venison. (Which my sister and I never liked, not only because of its gamey flavor, but also because the thought of eating Bambi didn’t sit well with us.)

I know that’s probably crazy to some of you who eat a whole gamut of meat. (more…)

Eggplant with Tomato Compote, Toasted Almonds, & Fresh Mint

Tuesday, September 17th, 2013


Normally as summer winds down I start to hoard summer vegetables.

Cucumbers get pickled, tomatoes get stewed (for beautiful things like creamy tomato soup in the middle of winter), and zucchinis get baked. (By the way, while I haven’t tried freezing the chocolate zucchini cake I linked to, I’ve found that in general, baked goods with zucchini freeze pretty well if wrapped tightly.)

With the weather being so different here in Kuwait than it is in New York, I’m not sure how long we’ll have access to fresh summer veggies. I guess I’ll wait and see!

Instead of hoarding summer’s bounty for later, I’m trying to make the most of it now with simple dishes like this that really celebrate the last of summer’s sweetness in vegetable form. (more…)

Creamy Wintertime Tomato Soup {Cooking Red to Remember}

Saturday, November 24th, 2012

Toward the end of summer I was tomato-obsessed, going to the farmers’ market to buy tomatoes by the half-bushel almost every other week. Since, as I’m sure you can well imagine, it’s not possible for two people to go through all those tomatoes (despite my summer salad obsession), I had a few adventures in canning.

I know, I’m a terrible food blogger for not sharing my canning experiences on the blog, lol. But sometimes I just want to make a dish, eat a meal, or play around in the kitchen without having my camera at the ready, waiting for perfect lighting and thinking about the right angle, composition, etc.

Getting in the kitchen and cooking without a care in the world is relaxing and therapeutic, and I find this to be especially true of things like canning. Preserving fresh produce at the peak of its season ties us simultaneously to local foods, farmers, and simpler times. (more…)

Refried Lentils & A Fiesta of a Meal!

Wednesday, August 10th, 2011

In college I dormed with three other girls my junior year.  We didn’t do much cooking (since there was one kitchen for the whole floor and it never seemed to be without a sink full of dirty dishes, a food-spattered stovetop, and a sticky counter…and who wants to have to clean someone else’s kitchen mess before they can make dinner?), but when we did one of our favorite things to make was fajitas with refried beans.  We didn’t make them often, not only because of the kitchen issues, but also because making fajitas was always a whole night affair. (more…)

Zucchini-Tomato Gratin

Monday, January 31st, 2011

I think my body is longing for summer.  It’s not only the fact that I’ve been cold for about two months straight, but also that I’ve been craving summer fruits and veggies.  Zucchini isn’t in season right now and even though I usually like to eat my produce seasonally, I couldn’t help making this.  When I crave a particular veggie I think of it as my body’s way of telling me what it needs…and I’ve been dying for zucchini, so I went with it.  This dish was delicious, and in about seven months it will become indispensible when I’m looking for any and every way to use up the abundance of zucchini. (more…)

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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