Caprese Salad

Slice the 3-4 large beefsteak tomatoes into 1/2 in slices
Slice the 3-4 large fresh mozzarella balls into 1/2 inch slices as well
Layer the mozzarella on top of the tomato slices
Layer with fresh basil leaves
Sprinkle with extra virgin olive oil and season with saltpepper



4 avocados
1/2 tomato, diced
1/4 onion, diced
lime juice
sea salt


Smash the avocados in a bowl until you’re achieved your desired consistency
Add in the tomato and onion
Squeeze in the fresh lime juice, to taste
Salt to taste
Serve with chips!

Pizza Margherita

Straight from the most recent Bon Appetit! We used Trader Joes out of the bag whole wheat dough… probably should have rolled it a bit thinner, but it’s so sticky!


1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
2 4-ounce balls fresh mozzarella in water
1/3 cup chopped fresh basil leaves plus small leaves for garnish


Moroccan Chicken Minestrone

This is Tami’s version of Minestrone Soup, with Moroccan influenced spices and  chunks of chicken. You can use any ratio of veggies you happen to have on hand. This is just what we used when we took the pictures.


Fresh Tomatoes
Canned Skinned Tomatoes
Tomato Paste

Equal Parts:


Curried Chicken Salad

We got this recipe from the Nourishing Traditions cookbook (no surprise) and made a couple modifications (also no surprise). The original ingredients are listed below, with our modifications or substitutions in italics and parenthesis.


shredded chicken meat from one whole chicken
1 red pepper, diced (we left this out)
1 bunch green onions, finely chopped (we used a whole red onion instead)
3-4 stalks celery, diced
1/2 cup crispy almond slivers, toasted (we totally leave this out when we don’t have any on hand)
2 cups mayonaise (1 cup mayo plus 2 tablespoons curry powder)
2 tomatoes, sliced for garnish
1 avocado sliced for garnish
bread or pita to eat it on!


Peter’s Minestrone Soup

Monday is Peter’s night to cook, so he used up all the vegetables in the fridge to make his “world-famous” (his words) Minestrone Soup! You can use whatever ratio of veggies you happen to have on hand, or use our list of ingredients below as a general guideline. The main key is to cook all the vegetables individually. That and add lots of tomatoes. Oh, and don’t forget to season and taste as you go along!


4 sticks of celery
4 carrots
Bunch of broccoli
A handful of green beans
1 can of white beans
1 onion
4 cloves of garlic
4 cups of chicken stock (to start)
1 can of tomato paste
3 blanched tomatoes
4 chopped and crushed tomatoes
2 cups of pasta
2 tablespoons of chopped parsley
2 tablespoons of chopped fresh oregano & 1 teaspoon dried oregano
Salt & Pepper to taste


Salmon Nicoise Salad


2 lemons, zested and juiced
1/8 cup olive oil
1/8 cup Dijon mustard
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
3/4 pounds haricots verts, stems removed
1.5 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
6 hard-cooked eggs, peeled and cut in 1/2
1 small bunch watercress or arugula
1/4 pound large green olives, pitted
1 can anchovies, optional

Vinaigrette Ingredients:

1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil


Black Bean Ful


2 cups dried black beans
6-8 cups water

1/4-1/2 cup olive oil
4-5 cloves garlic
1/2 cup fresh lemon juice
1 1/2 cups chopped tomatoes
1 cup copped parsley
salt and pepper to taste


Tortilla Casserole

Taken (and only slightly modified) from the Sundays at Moosewood Restaurant cookbook.
We had tried this before, so we doubled the recipe so we would have leftovers!


1 medium organic onion
1 roasted garlic clove, minced or pressed
3/4 teaspoon dried oregano
3 tablespoons olive oil
jar of organic tomatoes, chopped (you can use fresh, just saute longer)

10 sprouted tortillas

1/2 pint organic heavy cream
1/3 cup grated parmesan
salt and ground pepper to taste

1/2 cups grated organic Monterey Jack cheese

Prep time: 10-15 minutes