Tomatoes Archives - An Edible Mosaic™

25 Heirloom Tomato Recipes

July 31, 2014 by Faith 3 Comments

25 Heirloom Tomato Recipes

In the collage above, on the left, top to bottom: Sun-Cooked Heirloom Tomato Pasta Sauce from From Away and Roasted Heirloom Salsa from Fork & Beans. On the right, top to bottom: Tomato Salad with Burrata Cheese from The View From Great Island; Heirloom Tomato and Avocado Panzanella Salad from An Edible Mosaic; and Kale and Sausage-Stuffed Heirloom Tomato from Running to the Kitchen.

One of my favorite ways to eat a ripe, local tomato in peak season is out-of-hand, just like an apple, except with a salt shaker nearby for an occasional sprinkle.…

Two-Grain Vegetable Salad with Chickpeas and Feta

June 27, 2014 by Faith 6 Comments

“You want to make potato salad again?”, Mike asked me one day. We were headed to a potluck pool party later that day and he was apparently sick of potato salad. (I can’t blame him though; I brought our favorite potato salad to three different parties in the past month! Truth be told, I’m a little sick of potato salad too.)...

BLT Pasta Salad {And a Few Other Pasta Salad Recipe Ideas}

May 22, 2014 by Faith 10 Comments

Out of all my childhood memories, I remember summer vacation most vividly…those memories seem to be brighter, louder, and definitely more full of delicious smells and tastes....

Fried Cheese with Warm Tomatoes

July 19, 2013 by Faith 20 Comments

So it’s 5PM on a random weekday. Dinner is in an hour, but I’m starving. I head to the kitchen in search of a little taste of something that won’t spoil my appetite. I open the fridge and there’s a jar of garlic-dill pickles that looks mighty fine. I happily grab a pickle and crunch on a bite. And then, out of nowhere, the idea of slathering that pickle with peanut butter pops into my head....

The Salad I’ve Been Enjoying All Summer

August 31, 2012 by Faith 19 Comments

I know this might look like a real recipe, but it really isn’t. Yes, it’s food, and yes, it’s satisfying and delicious. But you can swap out any of the ingredients for a customized version, no recipe required. Take a closer peek into this bowl of goodness…...

End of Summer Vegetable Quinoa

September 14, 2010 by Faith 46 Comments

Ever wonder why some people seem to naturally gravitate towards certain foods and other people avoid those same foods like the plague? In undergraduate school I majored in biological sciences, and evolutionary biology was the first required science course. In one of our very first classes we were discussing how genetics influences different peoples’ taste perceptions. To illustrate our discussion, the professor passed out little pieces of paper containing phenylthiocarbamide (PTC) to all the students. The professor told us that about 75% of us would taste a bitter flavor (ranging anywhere from extreme to slight bitterness) and about 25% would taste nothing at all. I […]...

Nature’s Pride Bread Review & Fresh Tomato Soup with Parmesan Croutons

October 5, 2009 by Faith 29 Comments

I recently received two loaves of bread – a loaf of 12 Grain and a loaf of 100% Whole Wheat – from the Foodbuzz Tastemaker Program and Nature’s Pride. (A big thank you to Foodbuzz and Nature’s Pride!) I was very excited to see that both breads are 100% natural. Both breads are fabulously delicious…slightly sweet and nutty. Their texture is light and soft (a true testament to their freshness!), but I actually prefer a denser, chewier bread. I often find that pre-sliced breads aren’t as chewy for my liking, so I actually have a very simple remedy…toasting them! (Try it, I promise it works!) I prefer […]...

BLT Crustless Quiche

June 10, 2009 by Faith 6 Comments

What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...

25 Heirloom Tomato Recipes

Two-Grain Vegetable Salad with Chickpeas and Feta

BLT Pasta Salad {And a Few Other Pasta Salad Recipe Ideas}

Fried Cheese with Warm Tomatoes

The Salad I’ve Been Enjoying All Summer

End of Summer Vegetable Quinoa

Nature’s Pride Bread Review & Fresh Tomato Soup with Parmesan Croutons

BLT Crustless Quiche

email

rss

meet faith