Everyday Fare With Extraordinary Flair
This paleo Baked Eggplant Recipe pairs mild roasted eggplant with a richly spiced tomato sauce, nutty toasted almonds, and fresh mint.
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, that chocolate zucchini cake I linked to freezes well for up to 6 months if wrapped well!)…
Caponata is a delicious balanced sweet and sour Sicilian Eggplant Relish recipe that’s perfect food for any summer gathering. There are so many gatherings that happen in the summer. For starters, Independence Day is right around the corner! And the next two months will be full of block parties, pool parties, BBQs, picnics, and camping trips before Labor Day rolls around. There’s almost always something going on; a cause to celebrate or a reason to get together. Which means most of us are always in need of fresh new summer recipe ideas!...
Low Carb Spiralized Yellow Squash Noodles with Tomatoes, Pesto, and Parmesan is where salad meets pasta! You can feel like you’re indulging, but really just chowing down veggies. If you’re craving something fresh, light, and full of flavor, this Low Carb Spiralized Yellow Squash Noodles with Tomatoes, Pesto, and Parmesan will be your new best friend. Especially if you want to eat healthy, but you’re secretly stifling some hardcore cravings for carby things like pasta....
Similar to fondue, Low-Carb Cheesy Tomato Basil Chowder uses a secret ingredient – a touch of white wine – to help keep the cheese from becoming stringy. Offhand it’s hard to think of a more comforting wintertime meal than tomato soup. Maybe it’s nothing more than Campbell’s has a great marketing campaign (mmm, mmm good!). Or maybe it’s because as a kid I remember my dad making tomato soup on the regular in the winter (and he’d add to it – of all the odd things – macaroni noodles!). Whatever the reason, tomato soup just feels right to me this time of year....
Blushing Strawberry Onion and Tomato Soup is equally delicious served hot or chilled, and makes a refreshing dinner along with a green salad on a hot summer evening. I promise that’s not just poor grammar in the title (as in, where did that comma go?). I’m talking about what is actually called a “strawberry onion”, which was a new-to-me thing until this year when I went strawberry picking here in Florida. (Oddly enough, I never encountered a strawberry onion all the years I went picking back home in New York…maybe it’s a Florida thing?)...
Middle Eastern Spiced Green Beans with Olive Oil and Tomato (Loubieh bil Zayt) is a dish that’s simple to make, but complex in flavor. This dish is heady with aromatic spices, onion, and garlic, and the green beans take on a nutty flavor after being toasted in olive oil. I don’t think there’s anything more intimate than sharing a meal with someone. Food is so deeply intertwined in who we are…meals our moms made for special occasions growing up will always be special. Holiday foods remain festive in our minds and are reserved for once a year. And there’s nothing quite like the feeling of […]...
This Layered Corn, Avocado, and Tomato Salad with Herbed Sour Cream features the best of summer produce and is sure to be a hit at your summer picnic or potluck. At the beginning of summer, one of Mike’s favorite coworkers moved to Hawaii. (It was a sad day when we said goodbye to her, not only because she was funny and sweet and smart, but also because she makes the best brownies I’ve ever put into my mouth. She’s like some kind of evil brownie magician because I swear her recipe is irreplicable despite my 25 pathetic attempts.)...
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....
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....
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 […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
an edible mosaic cookbook
