2017 Dirty Dozen and Clean Fifteen

If you’re trying to eat organic then you may be surprised to know you don’t always have to. Every year the Environmental Working Group tests a wide variety of conventionally grown (non-organic) produce for levels of pesticides and publish their findings in two easy-to-understand lists: the Dirty Dozen (highest levels of pesticides) and Clean Fifteen (lowest levels.) Getting familiar with the Clean Fifteen can help us all to save a few dollars... Read More

Long Bean and Heirloom Tomato Summer Salad

This fresh summer salad was inspired by something I had at one of my favorite restaurants, Barbrix.  The original dish was made with green and yellow beans tossed in a light vinaigrette and topped with delicious grilled octopus.  While I don’t usually make octopus at home, their preparation of green beans really inspired me to work them back into my dietary routine.  So when I saw Chinese long beans at the market I knew just what to do with... Read More

Super Simple Roasted Tomatoes and Okra

There are some foods that are friends, but I would call tomatoes and okra best friends. They grow in the same season, they have similar textures, they can be cooked at the same temperature, the are both easy to cook, and they taste great together! Longtime readers of the blog might remember my super simple okra and miso marinara from a back in 2009. The recipes are very similar in that both use less than 6 ingredients and are very quick to whip together.... Read More

Green Zebra Gazpacho

The green zebra is an interesting variety.  They are grouped in with the other heirloom tomatoes but they are actually a hybrid of two different heirlooms.  Heirloom technically means that the seeds come from pure strains (in other words, they have not been crossed with another variety) so by crossing two heirlooms it actually yields a non-heirloom.  Does that make sense?  It doesn’t really matter anyhow, all you need to know is that these... Read More

Lemon Cucumber and Heirloom Tomato Carpaccio

I get so excited when heirloom tomatoes come back in season that I quite audibly squeal.  I don’t know if it’s the short season (about 2 months if we’re lucky,) or the unique taste that can’t be found in conventional tomatoes, but they are the one veggie I dream about all year long. I consider the heirloom tomato to be the darling of the farmers’ market.  Out of all the produce that cycles through the market, it... Read More

Rustic Heirloom Tomato Salad

These tomatoes don’t need much to taste good.  Sometimes I just eat them on their own, but if you are new to heirlooms and need a simple idea for how to enjoy them, try this simple salad.  It features an easy honey dressing which cuts the sharp taste of some of the more acidic tomatoes, and subtly compliments the sweeter ones perfectly.  It’s lightly tossed with fresh basil, parsley and onion in a perfect summer concoction.   Rustic... Read More

10 Tips for Enjoying Heirloom Tomatoes

Tomato season is coming to an end, but there are still a few weeks left to enjoy all of the sweet, tangy, fresh and juicy varieties of seasonal heirloom tomatoes.  You can find the freshest picks and most varieties at your local farmers’ markets.  Since I happen to sell tomatoes at a few farmers’ markets, I’m offering up these 10 tips for successfully choosing, moving, storing and serving those unique and delicate veggies.  Hope... Read More

Baked Eggplant Bruschetta Salad

I love bruschetta. It has tomato and basil, some of my favorite fresh summer flavors, and in this incarnation I even threw in some roasted eggplant.  But what i don’t love is trying to balance all those delicious veggies on top of a little piece of toast before it finds its way to my mouth.  I figured it would be much easier to just chop up the bread too and toss it all together as a salad. Baked Eggplant Bruschetta Salad 2 c cubed bread 2... Read More

curry tomato dipping sauce

this recipe started off as an attempt at ketchup, but the result was much thicker – and tastier – than a traditional ketchup.  the vinegar and brown sugar are standard for a ketchup recipe, giving it a tangy flavor, but i added some curry spices (turmeric, cumin and coriander) as well as some cayenne pepper and ginger powder to give it a little kick. pretty much anything fried would be delicious if dipped in this sauce, like french fries... Read More

Tomato and Fresh Dill Vegan Omelet

Breakfast can be one of the toughest meals of the day for a vegan.  Sure you can do a piece of fruit, a cup of coffee, or even a smoothie, but most of the filling, and tasty, morning-time meals are laden with eggs, cheese, and meat.  Luckily, I recently realized that making an animal-free version of a breakfast favorite, the omelet, is a lot easier than I thought. Like in the spinach asparagus quiche I made a while back, all you need to imitate... Read More