A Life in Food by real-life Chef Cheryl Bennett
Fried green tomatoes are a classic Southern dish. Made with firm, unripe green tomatoes dipped in breadcrumbs and fried until golden and crispy.
Crunchy, tangy and so delicious, fried green tomatoes make the best use of unripened tomatoes. At the end of growing season, tomatoes don’t always have enough time to ripen fully. By pulling them while they are still firm and green, you can turn them into a tasty lunch.
Heirloom tomato bruschetta is a simple and delicious way to enjoy ripe, summer tomatoes. Mixed with fresh basil, garlic and olive oil, this classic recipe has only a handful of ingredients and is perfect in its simplicity. Try a bruschetta topping without tomato – this apple chutney bruschetta is a favorite.
Bruschetta is one of those things that you can barely classify as a “recipe”. It has clean, simple flavors that make for an incredibly delicious bite.
It is the perfect summer snack. I don’t think I’ve ever met a single person (kids included) who didn’t like it, so it’s a great little nibble to have on a warm summer afternoon.
…Israeli salad is the perfect summer bite. It takes the absolute best of summer’s bounty and combines it into a light and refreshing salad. It makes a great side or light lunch during the warmer months when we all crave tomato salads and lighter meals.
I first had this salad about 25 years ago. A friend introduced me to it and I fell in love instantly.
It is refreshing on a hot summer day and it’s also good for you! If you have a garden or you happen to have salad ingredients in your fridge, you likely have almost everything you need already.
…This quick and easy tortilla soup recipe is made with shredded chicken and crispy fried tortilla strips in a tomato-based broth. Chiles, avocado, fresh cilantro and lime are added to the bowls to give this soup incredible flavor. For a festive dessert, serve these adorable Mexican chocolate cupcakes.
This tortilla soup recipe is similar to the one I had when I was living in Guadalajara. Smoky heat from the chiles give the broth tons of flavor and the creamy avocados practically melt right into the soup.
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…Simple turkey chili is made with ground turkey and plenty of vegetables for a fast and easy chili recipe perfect for weeknight cooking.
For a delicious slow cooker chili, try my Turkey Pumpkin Slow Cooker Chili. It is creamy and just a little spicy.
This chili is a staple in our house during the fall and winter months. I make double batches to freeze for quick dinners when I need them. Chili always tastes even better the next day, so plan ahead if you can.
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This Tomato Cucumber Salad Recipe is a great way to use up your end of summer bounty. As summer comes to an end, tomatoes and cucumbers are plentiful and this salad celebrates all the flavors of the season.
With ripe heirloom tomatoes, seedless English cucumber, kalamata olives, marinated artichokes and a burst of lemon, this salad is the perfect summer side or light lunch.
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Stuffed tomatoes are a great way to use ripe, summer tomatoes. They are plentiful in most gardens this time of year and if you are fortunate enough to have them; odds are, you are looking for ways to use them up.
Try stuffing them with a mixture of flavorful herbs and breadcrumb mixed with crab meat. For a Greek twist, try them stuffed with orzo, feta and Kalamata olives. Whichever recipe you try, they are the perfect side dish or light summer meal.
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The Divas are back, friends! It’s Friday and that means a week’s worth of dinner recipes along with 2 extras. From pizza to pasta, we have it all this week, including a fresh tomato tart and a gorgeous salad for lighter meals.
How it works: Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. We’ve got so much good stuff this week! I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.
I am over the moon for this Pork Banh Mi Burger from Girl in the Little Red Kitchen, It has everything I love in a burger. Tons of flavor!
Next is this One Pot Pasta with Fresh Tomatoes and Spinach from The Chef Next Door. I don’t know about you, but Tuesdays are always harder for me than Mondays. This is the perfect low effort meal for me.
One of my favorite (and most popular) recipes. This Heirloom Tomato and Goat Cheese Tart is a serious stunner. Although it looks quite fussy, it’s not as difficult to make as you might imagine. It’s a beautiful way to use up those luscious summer tomatoes!
This beautiful Strawberry Mango Salad with Strawberry Poppyseed Dressing from Comfortable Domestic is a great option for a light Summer dinner when it’s just too hot to cook.
Friday means PIZZA and Pastry Chef Online does not disappoint with her Sausage Gravy Pizza with Peppers and Onions.
It wouldn’t be summer without an awesome recipe for potato salad. Girl in the Little Red Kitchen brings Potato Salad with Bacon, Corn and Peppers as an extra treat this week. I would be first in line for this!
Finally, we close out the week with The Best Strawberry Shortcake from Comfortably Domestic. I can’t imagine a backyard gathering without it. What a perfect way to wrap up!
Thank you all so much for being here! Next week, our theme will be RED, WHITE & BLUE! Just in time to plan your 4th of July menu.
Remember, if you make any of these recipes, use the hashtag #DinnerDivas so we can see your creations! See you next week!
Grilled Catalan tomato bread rubbed with cloves of garlic is a delicious and easy snack. Drizzled with grassy olive oil and dusted with flaked sea salt, it is best enjoyed outside with a glass of Spanish rioja. A super simple dinner or appetizer, this bread is bursting with flavor.
I had been dreaming about travelling to Spain for nearly a decade, so when I finally landed there back in April of 2000, I cried. The moment my feet touched Spanish soil, I was almost in disbelief.
I was so overwhelmed that I could not contain my pure joy. It felt as if the entire universe lined up and planted me exactly where I was supposed to be for that one perfect moment. I wanted for nothing, except Catalan tomato bread.
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As many of you are fully aware, I have an exploding tomato population. I went a bit “Little House on the Prairie” thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently. Well, now… I am reaping what I have sown. PUN. FULLY. INTENDED.
It’s mass chaos back there. I think the tomatoes get together in some sort of secret society at night while I’m sleeping, plotting to overthrow me. One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies). OK, clearly I’ve gone off on a tangent……