Breakfast Bagels with Baba Ganoush

I really do love bagels. Often, I have my mom’s voice ringing in the back of my head saying, “Oatmeal is a better choice”. But then I just push it away, because bagels are worth it. Especially on Saturday and Sunday mornings.

Breakfast Bagels with Baba Ganoush

Besides, when you use bagels as a canvas for garden veggies, they can be considered an excellent choice, right? Maybe even better than oatmeal.  Don’t worry mom, that’s a whole wheat everything bagel plated below.

And it’s loaded with creamy baba ganoush.

Breakfast Bagels with Baba Ganoush

Recently, I’ve been using bagels as a platform for vine ripened tomatoes, spilling out over a nice smear of cream cheese and layered with sweet onions. It’s what I consider a perfect breakfast. Throw a farm fried egg on the side, and breakfast feels flawless. Cue Beyonce: I woke up to this.

Breakfast Bagels with Baba Ganoush

The days of huge tomato harvests are beginning to slow down though, just as eggplants are quickly populating the nearby plants. Those purple guys were the inspiration for ditching the cream cheese in favor of a new kind of spread.

Buttery baba ganoush on a chewy toasted bagel – it’s a match made in heaven, no cream cheese needed. Feel free to keep it vegan, or throw some salty feta on top. I recommend some chopped tomatoes, too, if you have them.

CLICK HERE FOR RECIPE…

Pesto Rice with Slow Roasted Tomatoes and Walnuts

When you’re having a tomato party on your kitchen counters, turn up the heat and bring the celebration to your oven.

Slow. Roasted. Tomatoes.

Three words that equal magnificence. And a guaranteed party for your plated pasta, toast, or pesto.

Pesto Rice with Slow Roasted Tomatoes and Walnuts

Giving tomatoes a good roast enriches their sweetness and draws out an intensity of flavor that makes them almost feel rich. I love them with a drizzle of olive oil on a piece of crusty bread. I also love them with pesto, again for that sweetness I mentioned, which they’ll bring to the dish.

Roasted Tomatoes

August is a beautiful time, given that you can reap bounties of both tomatoes and basil. Feel free to throw some sauteed zucchini on top of this dish too, or any other harvest you might find from your garden or in your farmer’s market basket. Really though, this dish doesn’t need much else, except maybe a cool glass of white wine and a table al fresco. Enjoy!

Pesto Rice with Slow Roasted Tomatoes and Walnuts

CLICK HERE FOR RECIPE…

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

Earlier this week, I received an “OMG” message from one of my coworkers, followed by a link to a version of this zucchini noodle recipe. In an instant, it was on my must-make list. I mean, obviously that’s how you treat a recipe that gets sent at 10p.m. with an OMG note written in all caps. Wouldn’t you agree?

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I love the simplicity of this recipe and the seasonality of it. The sauce itself is just a handful of ingredients but is rich in flavor from fresh roasted tomatoes. It’s tangy and gets a nice touch of cream from the cream cheese – but not in an overly rich, alfredo-like way that would for sure overpower delicate zucchini noodles.

Instead, I found the two went quite well together.

Zucchini Noodles

You’ll see this recipe is quite saucy. I added an additional zucchini to the instructions below, but would recommend picking up a baguette as well to sop up its piquant flavors. This will also help to bolster what is naturally a fairly light meal. Add a side salad, and dinner is complete.

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

What are your favorite ways to use zucchini noodles? I’ve enjoyed this recipe, and also peanut sauce variations, but am always looking for new ways to utilize them…especially as I head off to my parent’s house this Sunday, and sneak away with some of their garden’s green glory 😉

Hit me with your best zucchini noodle recipe!

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

CLICK HERE FOR RECIPE…

Eggs Simmered in Fresh Summer Sauce

One of my favorite dishes this time of year is a fresh sauce filled with all of the garden’s golden ingredients. Summer sauce always tastes a little sweeter, with herbs that cut through the acidity with a touch more confidence, and veggies that add texture you just can’t find in supermarket sauces. It’s comfort meets clean eating at its best.

Eggs Simmered in Fresh Summer Sauce

Summer sauce needn’t be a recipe reserved solely for pasta, and in fact, I find sometimes I prefer it elsewhere. Like on sautéed and buttered zucchini noodles or a crusty slice of sourdough scattered with feta and basil.

Yet, used to simmer fresh-from-the-farm eggs undoubtedly ranks at the top of my preferential usage list. This is a breakfast – and sometimes lunch and dinner – I will reach for whenever the ingredients present themselves.

Luckily, it’s August, so that means this is showing up in my skillet quite often.

Eggs Simmered in Fresh Summer Sauce

This particular version is similar to a shakshouka, but with the inclusion of some extra garden power from grated zucchini. That being said, it’s not quite as delicate and sweet as traditional shakshouka, but it’s certainly as fresh and possibly slightly more flavorful. Feel free to vary it given the veggies you might have on hand. I’ve also kept this version on the chunky side, but you could certainly give it a pulse in the blender or food processor to go saucier. If you have super fresh/local ingredients though, I might advise against this.

Eggs Simmered in Fresh Summer Sauce

Be sure to keep an eye on the eggs once you crack them in. They can go from an over-easy yolk to a solid state in a flash as they near that final finishing point.

When they do get to that resting state you love, remove your eggs and sauce from the heat and plate it on up. I like to add blue corn tortilla chips for a nice texture and color contrast, sometimes crunching the chips straight on top of my eggs. You could also pair this with your favorite bread to sop up all the juices.

Cheers to doing summer breakfast right.

Eggs Simmered in Fresh Summer Sauce

CLICK HERE FOR RECIPE…

Slow Cooked Garlic and Greens TapenadeKristen Miglore and Merrill Stubbs of the Food52 crew swung through Philadelphia a couple weeks ago to promote their newest book, Genius Recipes: 100 Recipes That Will Change the Way You Cook. 

My friend and fellow Philly food blogger, Emily, and I jumped at the opportunity, of course, to go hear them speak. And afterwards, we gushed over the ten trillion genius recipes we had to recreate from the book.

Slow Cooked Garlic and Greens Tapenade

This was spun off of one of those recipes, the famous Food52 posted “Broccoli Cooked Forever” from Chef Roy Finamore. It was a strange-sounding idea that involved cooking broccoli for, well, forever (2 hours) and adding in a bunch of olive oil and anchovies. Sounds…errr…kinda gross, right? Yeah, that was my thought, too.

Yet, the ladies from Food52, a food site I absolutely adore, were raving about this creation. So much so that they’ve bestowed it with the title of “genius”. The commenters on the online version of the recipe, (it can be found in the cookbook as well), were raving about it too. Naturally, I was intrigued and had to try it for myself.

Slow Cooked Garlic and Greens Tapenade

Intrigued — but with no available broccoli in my house. Yet, vested with a TON of tough summer greens growing in my garden. And so began the birth of this recipe, which I might have to label as an unforeseen amazement…if not downright ingenious.

Slow Cooked Garlic and Greens Tapenade

What better way to beat late season toughness out of greens than to cook them forever? Okay, so in my version, I only make you sit through 60 minutes of cooking time because, let’s be real, while broccoli might reach the consistency of butter, collard greens aren’t ever going to get there. They will, however, reach a buttery, super tender texture, which can be achieved within just an hour of simmer time. Voila.

Placed on top of crusty bread with a grating of fresh Parm and a few chopped tomatoes to cut the richness of the olive oil, I think this may have become my new greens go-to. I’ll definitely be making this dish again soon.

Trust me, it may sound a little strange,but I promise, it’s…brilliant!(?)

CLICK HERE FOR RECIPE…

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