Roasted Red Pepper and Tomato Soup

I love the autumn! The air is crisp, my lawn is covered with crunchy leaves, and sweaters are on.  This season is the best, and it has me totally craving soups!  I love how they warm you up, and as a busy mom… I love that they are a one pot dinner.   This Roasted Red Pepper and Tomato Soup is a fun twist on good old fashioned tomato soup.  It takes a little planning since you have to roast the veggies for an hour, but otherwise the soup comes together ultra fast.  I served it up with homemade sourdough bread my neighbor dropped by, and we ate the leftovers the next day with grilled cheese sandwiches.  Hope you enjoy!

Roasted Red Pepper and Tomato Soup

Author: Mindy

Ingredients

• 3 garlic cloves


• 1 medium onion, roughly chopped


• 2 pounds tomatoes, quartered (can substitute 2 14.5 oz cans diced tomatoes)


• 2 red peppers, deseeded and roughly chopped


• 1 tablespoon olive oil


• 1/2 cup chicken broth


• 1/2 cup coconut milk (can substitute regular milk or cream)


• 3/4 teaspoon sea salt


• 1/4 teaspoon ground black pepper


• 1/8 teaspoon paprika


• Optional: garnish with foccacia croutons (I get mine at Costco)

Instructions

1. Place garlic, onion, tomatoes, and red peppers on a cookie sheet and cover with olive oil.


2. Roast at 375 degrees for 1 hour.


3. Remove from oven, and allow to cool.


4. Transfer roasted vegetables to blender and blend until smooth.


5. Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan and simmer for 20 minutes to enhance flavors.


6. Garnish with foccacia croutons and serve.

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Feta Dip

 

I have a ridiculously easy and seriously delicious dip to share with you today.  I have made this dip several times now and it is always a big hit.  It comes together really fast with no cooking involved. Since the Feta cheese is the star here, make sure you get a good one.  I think the precrumbled kind can be dry.  I like the Presidents brand at Costco.  I buy it in bulk and cut it into squares and freeze it for when needed.  I have found this works perfectly.  The original recipe called for this Greek seasoning that I easily found at my local grocery store:

 



 

I realized that  the Greek seasoning has MSG (something I try to avoid) in it and so the next time I made the recipe I tried this seasoning and it was FANTASTIC!  I have since found another Greek seasoning that does not have MSG--so just look around in the spice isle:)



 

I found that the leftover dip--if you're lucky enough to have any--is fabulous over grilled chicken or fish, or even tossed with a green salad.  This is a great dip and you will find that people always request the recipe when you serve it:)

Today on my other blog I am sharing my favorite quick and healthy snacks for Raw Energy.  I feel so much better lately since I have been more careful to choose nutrient dense snacks.

Feta Dip
submitted by Melanie~www.thesisterscafe.com

Here’s what you need:
olive oil
1 block (1#) of feta cheese
tomatoes (any kind)…I use about 3 Roma’s
1 bunch of green onions
1 baguette--make sure it is fresh!
Greek Seasoning or Italian Rub (see above)
1 large platter or pretty dish of choice:)

Wet the platter or dish generously with olive oil.  Dice the green onions and tomatoes and sprinkle them on the olive oil.  Crumble the feta cheese and throw that on top the tomatoes and onions.  Sprinkle the Greek or Italian Rub Seasoning on top approximately 3 tsp.   If you want you can sub the seasoning pictured  with some oregano and a little pepper and some salt to taste.  Mix together gently.  Slice a fresh baguette thin and serve.  If desired (or if the baguette is not too fresh) spread each slice with a little olive oil or butter and toast .  If toasting the baguetter then be sure to serve dip with a spoon.

Recipe Source:  Clover Lane Recipes

Avocado Feta Salsa

I am pining for summer!  Who's with me?  I saw this avocado salsa dip on pinterest, and I thought with all those fresh herbs it must taste like summer.  I was right!  I sat close to the window with winter sunlight streaming in and imagined I was sitting at the patio table eating fresh herbs and tomatoes from my garden.  It wasn't quite the same (especially since I was wearing fleece pants at the time), but it was a nice day dream all the same.  Who says salsa can't be comfort food,right?

So I want to know.  What do you eat when you are pining for summer?  Or maybe I am the only one who recreates summer in a bowl to get my sunshine fix!

PS This only makes a few cups of salsa, so if you are making it for a crowd you better make more!

Avocado Feta Salsa
Submitted by Mindy ~ The Sisters Cafe

2 roma tomatoes
2 tablespoons red onion chopped (sweet onion is great too)
1 tablespoon fresh oregano, chopped (Can substitute 1 teaspoon dry oregano)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 small avocados, chopped (or one large avocado)
1 clove of garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
Dash of lime juice
1/2 cup feta cheese, crumbled

Combine all ingredients, adding the feta last.  Toss and refrigerate at least 2 hours.

 

Adapted from: Tastebook

Quinoa, Avocado and Grilled Corn Salad with Cilantro Vinaigrette

 I realize that it is not exactly corn on the cob season, but I made this salad when it was and then forgot to share it with you.  (oops)  I came across the picture and remembered how amazingly delicious it was! If you want to make it now,  I have noticed in the freezer section you can still buy corn on the cob.  Also, I used a grill pan to cook the corn indoors, which would be perfect for this time of year!  Another option is just leaving the corn out.  There were still lots of other ingredients to make a great salad without it.  I love that quinoa is so high in protein.  It makes it a great replacement for meat in a meal.  This salad makes the perfect lunch or dinner!  Yum!  I would suggest drizzling the vinaigrette on the amount you are eating and not storing it that way.  It is better to dress it right before eating, in my opinion.  The original recipe did not have quinoa in it, and I loved it.  So you could always try it both ways!  Hope you enjoy. :)

Quinoa Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Submitted by Melanie~ The Sisters Cafe

2 cups of cooked Quinoa (rinsed and cooked according to package directions)
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
2 TB of chopped fresh cilantro leaves (optional)

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss.

Recipe Source: adapted from authenticsuburbangourmet.blogspot.com

7 Layer Dip

This is one of my all time favorite appetizers and I realized that I have never posted it.  7 Layer dips are one of those classic, simple dishes that everyone loves.  I usually have all the ingredients on hand (thanks to the pre made fresh guacamole from Costco) and can whip it up in minutes for a Sunday afternoon snack, appetizer for a party or to serve to hungry guests while we wait on dinner.  There are lots of variations of this recipe, but this is our favorite:)  I like to add the salsa for extra flavor--so technically I guess this is a 8 layer dip--oh well!    Hope you enjoy!

7 Layer Dip
submitted by Melanie~The Sisters Cafe

refried beans
salsa   -we like the Herdez brand--just strain some of the juices  with your spoon to make it a little thicker
favorite guacamole  -I keep the real guacamole bags from Costco in my freezer
sour cream  -sometimes I mix in part  of a fiesta ranch dressing packet if I have it
shredded cheddar cheese blend
sliced black olives
green onions, sliced
tomatoes, chopped

Tortilla chips or Frito Scoops for dipping

**I never measure these ingredients--I just use enough to fill my dish and make the layers even and appealing!  The thickest layer is usually the beans on the bottom.

First mix about a 1/4 cup or so of water to a can of refried beans. This will make them a much better consistency for chip dipping.  Spread the thinned beans in the bottom of a casserole dish.  Top with a layer of your favorite salsa and then carefully spread dollops of gaucamole on top.  Next carefully spoon on the sourcream and spread it over the guacamole.  Now your ready to sprinkle on the shredded cheese, black olives, green onions and fresh diced tomatoes.  And Viola--you are done:)  You can dig in now or chill it for later.  Enjoy!

Salad on a Stick

I just got back from a ten day vacation to Canada visiting my mom's family.  We had a blast!  We had lots of fun and lots of great food.  One night we spent having a picnic in a provincial park with my Aunt Cindy. She packed us a fabulous dinner with "salad on a stick," which I thought was genius!  I hate having to pack lots of stuff on picnics, so if I can find a way to leave the cutlery at home... count me in!  I already know these are going to be a must for us at picnics from now on... and I'm really excited to start experimenting with lots of different types of "salads" for sticks.

Salad on a Stick
Submitted by Mindy ~ The Sisters Cafe

Small head of iceberg lettuce
Cucumbers, sliced
Mushrooms, sliced if large
Cherry Tomatoes
And any other salad ingredient you want!

Cut iceberg lettuce in half.  Then cut each half into 4-5 wedges.  Cut wedges in half.  String lettuce on the stick first, then follow with the rest of the salad ingredients.  Either drizzle with salad dressing and eat right off the stick or remove ingredients from the stick onto a plate, drizzle with salad dressing, and eat with stick as utensil.  Enjoy!

 

Roasted Tomato Caprese Salad

Want to try a fantastic variation of the much-loved, traditional Caprese Salad?  Well here you are.  And oh my, is it fabulous!  My friend made it for a bunch of us girlfriends and everyone was oohing and aahing!  I couldn't wait to pick up some fresh mozzarella and tomatoes and share it with you all.  The roasted tomatoes and creamy cheese are arranged on pesto, then drizzled with hot garlic-chili oil.  It is a beautiful and delicious appetizer and a fun twist on a favorite classic.  Enjoy!

Roasted Tomato Caprese Salad
submitted by Brittany ~ The Sisters Cafe

4 medium tomatoes on the vine
3 Tb olive oil
2 garlic cloves, minced
2 pinches red pepper flakes
2 pinches kosher salt
6 oz fresh mozzarella (1 large ball)
3-4 Tb pesto

Preheat oven to 400 degrees F.  Place the tomatoes, still on the vine, in a small baking dish.  Combine olive oil, garlic, red pepper flakes, and salt.  Drizzle over tomatoes.  Roast the tomatoes for about 15-20 minutes until the skin on the tomatoes is splitting and there is some golden color to them.

While the tomatoes are roasting, place several spoonfuls of pesto on a large plate.  Cut fresh mozzarella ball into slices and arrange over the pesto in a circular pattern.
When you remove the tomatoes, hot from the oven, place them on top of the mozzarella.  Then pour the oil in the bottom of the dish over the tomatoes and cheese.   Serve while the tomatoes are hot and the cheese will be melting and stringy.

Fried Tomato Sandwiches and a Giveaway!

This week we would like to highlight a recipe from The Gathering of Friends volume 1 and offer one of you a copy of your own. I received this beautiful book as a Christmas gift from a dear friend several years ago. I spent the holidays going thru it page by page and dreaming of all the gatherings I would host that coming year. It even inspired one of my New Years Resolutions that year:)

I LOVE how this book includes 16 different gathering ideas, complete with a unique theme, coordinating recipes, table setting ideas, shopping list, and even a page for notes. This book is full of inspiration and directions to make entertaining easy and fun! I have since gifted this volume many times for birthdays, Mothers Day and Weddings and it has always been recieved with rave reviews!

To enter this weeks giveaway answer this question...

What gathering would you love to plan and why?  

For additional entries you can become a Sisters Cafe follower or blog about this giveaway on your own site. Just leave a link to your post in the comments section. Don't forget that buy 3 get one free special is going on now at the Gathering of Friends Website here. Perfect for gifts!

The recipe I am sharing with you today is from Chapter 14 'A Garden Brunch'. These little sandwiches are divine! Your guests will be asking for the recipe for sure!

PS My weekly menu is now at the top of Melandboys in the tabs!

Fried Tomato Sandwiches

1/4 cup butter

3 ripe tomatoes, sliced

5 oz cream cheese, softened

1/3 cup sugar

salt and pepper

1 baguette cut in 1/4 " slices (20 slices)

Melt butter in frying pan. Place sliced tomatoes in pan and sprinkle with 1/2 of the sugar, salt and pepper. Fry for 4-5 minutes, flip and sprinkle with remaining sugar, salt and pepper.

Put baguette slices on cookie sheet and broil till golden. Spread with softened cream cheese and return to oven till cream cheese bubbles. Spread toamotes over open faced toast. Enjoy!

Chopped Pizza

Another recipe from my trusty Rhodes Bake n Serve cookbook. :)  I've been loving their great ideas in that book. And the idea of serving pizza "chopped" turned out to be a hit!
I make homemade whole wheat bread a few times a month, and when I do I usually reserve a portion of the dough to make something for dinner that night. Usually I make a regular pizza crust out of it. But recently I've made this chopped pizza instead, and it's been a fun and yummy way to change things up!
You don't necessarily have to have everything measured out just perfectly. When I make this I don't measure anything. I just have piles of all the ingredients and add handfuls as I need them. That's the beauty of pizza. :)
Hope you enjoy!

.

Chopped Pizza

Submitted by Erin  ~ The Sisters Cafe
Recipe from Rhodes Bake n Serve

8 Rhodes Texas™ Rolls, thawed and risen (or 12 regular Rhodes dinner rolls)
1 cup diced ham
4 tablespoons chopped green onions
4 tablespoons chopped green pepper
4 tablespoons sliced mushrooms
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
4 tablespoons sliced olives
6-8 cherry tomatoes, cut in halfPlace 2 rolls on a bread board. Top with 1/4 cup ham, 1 tablespoon green onions, 1 tablespoon green pepper, 1 tablespoon mushrooms, 1/4 cup each of mozzarella and cheddar cheese. Chop everything with a knife until ingredients are mixed into the rolls and top with olives and cherry tomatoes. Lift with a spatula onto a sprayed baking sheet and shape into a 6-inch chopped pizza. Repeat process with remaining ingredients. Covered with sprayed plastic wrap. Let rise 20-30 minutes. Bake at 350°F for 20-25 minutes or until golden brown.

Servings 4, Per Serving 1 pizza, Food Exchange: 4 Bread, 1 Very Lean Meat, 2 Lean Meat, 4 Fat
Calories 564, Fat 23gm, Sodium 1127mg, Carbohydrate 56g, Cholesterol 77mg, Dietary Fiber 2g, Sugar 7g, Protein 35g

Breakfast Burrito--vegetarian and oh so good!

Oh this was seriously so mouthwatering D E L I C I O U S that I could not wait to share it with you! I loved it so much that I actually made it twice last weekend. My little boys spent lots of time sitting at the bar "helping" me create these gems. In fact my 3 year old who loves to see what is going on in the kitchen at all times, has a problem with not paying attention and he somehow manages to fall off the stools daily--more than once this weekend--ouch! I think I need some of these adjustable bar stools that can sandwich his little legs snugly against the counter top so that he can't possibly flop to the floor no matter how animated his antics are. Luckily there were only a few tears and no real damage done--but we sure did enjoy these creations. And by the way--no my little boys did not want all of the veggies pictured in their burritos. Their burritos were a little plainer, but I LOVED it and hopefully my veggie eating example will rub off! They did have fun helping me whisk and chop everything though!

These were fantastic and I think they would make a wonderful week night meal or Saturday breakfast picnic. Yum!

PS Every Monday I post my Weekly Menu here

Breakfast Burritos
submitted by Melanie inspired by Sprouted Kitchen

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.

While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!

Chicken Enchilada ‘Pizzas’

This recipe comes from my Betty Crocker's Quick & Easy Cookbook. It's a glorified quesadilla, and it is soooo good!  I made it for dinner last Saturday night and we all loved it. I got home from church the next day and whipped it up again for a quick and easy lunch.  I used the Costco tortillas that you cook yourself, which makes any tortilla recipe better. :)  Anyway, hope you enjoy!

Chicken Enchilada Pizzas

Submitted by Erin  ~ The Sisters Cafe

4 flour tortillas (8-10 inches in diameter)

1 T. vegetable oil

1 medium onion, thinly sliced

2 c. chopped cooked chicken breast

½ c. green salsa (salsa verde)

1 can (2 ¼ oz) sliced ripe olives, drained

1/3 c. sour cream

1 c. shredded Monterey Jack cheese (4 oz)

1 large tomato, chopped (optional)

Chopped fresh cilantro

Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat.  Cook onion in oil, stirring frequently, until tender; remove from heat.  Stir in chicken, salsa, and olives.

Spread sour cream on tortillas.  Top with chicken mixture, chopped tomatoes if desired, and cheese.  Bake 5 to 6 minutes, or until cheese is melted.  Sprinkle with chopped fresh cilantro.

4 serving total. For 1 serving: Calories 445 (Calories from Fat 205); Fat 23g (Saturated 10g); Cholesterol 95mg; Sodium 650mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 33g.  Diet Exchanges: 2 Starch, 4 Lean Meat, 1 ½ Fat.

5 Minute Marinara Sauce

This is my favorite marinara sauce. It is incredibly flavorful and delicious and amazingly comes together in only 5 minutes!! It is perfect over pasta and sauteed veggies or leftover grilled chicken for a quick dinner. It is also perfect for dunking calzones, or pizza rolls or stromboli in. We love this easy and delicious sauce. Hope you do too!

PS

Need some FOOD for THOUGHT? I got so many sweet emails (thank you!) requesting the notes from the class I taught about the importance of family dinner and how to make them as stress-free as possible--that I promised to share. Well, I finally got it posted. If you are interested go here.

5 Minute Marinara

Submitted by Melanie ~ The Sisters Cafe

2 tablespoons extra-virgin olive oil (I use less)
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes (crush in palm before throwing them in to release flavor)
1TB tomato paste (I usually leave this out, and it still works great)
1 32-ounce can chunky-style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful flat-leaf parsley leaves, chopped (I normally don't have this)

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

Recipe Source: Rachel Ray--I wrote it down years ago from a 30 minute meals episode and have LOVED it ever since!

One Minute Salsa and Healthy Baked Chips

This is just a small little healthy break from all the desserts we have been featuring lately:) But it will be short lived because I have an absolutely amazing Pumpkin Cream Trifle to share with you on Monday. So, with that tempting dessert coming your way, you may want to snack light this weekend:) I have joined a " lose 10 pounds by Christmas weight loss challenge". I know call me crazy! I have been following the weight watchers program (that I have from when I joined after baby boy #4). It is going great! I love that you can still have a yummy treat (like trifle) if you are smart with other choices. This is my favorite "smart" snack. It is only '2 points' on the WW program. Although, I really think that even if you are not watching your calories, this is still a great snack. It comes together fast, tastes delicious and doesn't add inches, you know?!  I got the salsa recipe from My Kitchen Cafe. Thanks Mel!

One Minute Salsa
Printable recipe here
submitted by Melanie

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. You can place the salsa in a fine mesh strainer or sieve and drain briefly if you want (I don't). Transfer to a bowl and serve.
Makes 3 cups.

Healthy Baked Tortilla Chips
4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)
Cooking spray
Kosher salt

Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat. So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!

Navajo Tacos

 

We grew up in Arizona, and I remember learning a lot about Native American culture while we were there. Whenever I have Navajo Tacos it reminds me of Arizona. Don't  you just love meals or recipes that carry memories with them?
Anyway, I loved Navajo Tacos then and I still love them now!  They are so yummy! When I saw this recipe in my Fresh Ideas with Frozen Dough cookbook from Rhodes Bake 'n Serve, I just had to try it! And wow, I didn't realize that the Rhodes rolls would work so well as Indian fry bread! It was fantastic!



Navajo Tacos ~ from Rhodes Bake 'n Serve
submitted by Erin ~ www.thesisterscafe.com
printable recipe


12 Rhodes Texas™ Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired

Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.

Fresh Pizza Sauce

I didn't have any tomato paste to make pizza sauce a few weeks ago, and I thought.... Man! I have all these garden tomatoes... there has to be a good fresh recipe out there. So I googled it and settled on one I found on allrecipes.com I've made it a couple of times now, and turned out fabulous every time. It is a thin, kind of watery pizza sauce, but it packs a lot of flavor so you don't miss the thickness of traditional sauce. I was wary of the cinnamon the first time, so I only put a small pinch in.... it turned out awesome! Not overpowering, but added another subtle layer of flavor that was fun. The second time I added a couple of shakes of the cinnamon shaker. It was still good, but the cinnamon came through a little bolder and I liked it better as a faint background flavor. So the moral of the story: don't be afraid of the cinnamon, but only one small shake (or pinch). :) Hope you enjoy!

Fresh Pizza Sauce
Submitted by Mindy ~ The Sisters Cafe

2 ripe tomatoes (I highly suggest fresh garden tomatoes if you can get them)
1 clove garlic
1 packed tablespoon chopped fresh basil
1 pinch cinnamon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon white sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 teaspoon chopped fresh parsley (I used dried parsley, as well, and it works great)

In a food processor, combine all ingredients: the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil, and parsley. Blend without liquifying. It should remain a little chunky.

Adapted from Aligorn at Allrecipes.com

Margherita Pizza

A hundred years ago (was it really only 13??) I spent a summer in Italy doing study abroad. For 2 weeks I actually got to live with an Italian family... so I really got to experience authentic Italian food! Wow, was it delicious. My mouth still waters thinking about some of the amazing fresh pasta, sauce, pizza and antipasto I got to try there. Oh and let's not forget the nutella gelato. Mmmmm! During that summer I fell in love with the margherita pizza. (Which was partly due to the fact that it was routinely the cheapest thing on any menu and I was a poor starving college student that had sold her car to even make it to Europe!) But once I had tried it, I was hooked. I'm sorry to say that there is just no replicating it... however, this pizza was so tasty I thought it was a worthy enough wannabe to share the name. After attempting a NY style thin crust in Utah with my family (uh, sorry guys) I found a much better recipe for dough that ended up deliciously chewy and perfect. I still love our basic pizza dough but I was ready for a change and wanted to try something new. The 3 main toppings for margherita pizza are tomatoes, fresh basil and a little mozzarella. No heavy red sauce. It makes a simple but fantastic pizza. Trust me.

Margherita Pizza

submitted by Brittany at www.www.thesisterscafe.com

printable recipe here

3 medium vine-ripened tomatoes (of course from your own garden is best!), chopped in large chunks

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp black pepper

1 Tb olive oil

1/3 cup+ loosely packed fresh basil leaves, julienne cut

mozzarella cheese, shredded (fresh mozzarella is wonderful)

parmesan cheese, shredded

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.

Pizza Dough

1 1/2 cups very warm water

1 Tb sugar

1 scant Tb yeast

1/2 tsp salt

2 Tb olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts. Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.

*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.

Farmers Market Salsa

I am still here in Utah staying at my parents home in Highland. It has been great with everyday a party and gathering with family and friends! Remember that recipe I promised to share for the salsa from my friend Starlie? Story here. I made it last week and it was YUMMY! Mmm-- proved to be the perfect snack to bring to an afternoon swim party with some dear friends. It was delightful to munch on with all the other Mommas as we chatted away, while all our squealing happy children splashed in the water. A delightful summery snack for a delightful summer day! Thanks Amy for the pool party and thank you Starlie for this wonderful recipe! I had the leftovers the next day on top of crustless quiche made this time with cremini mushrooms and zucchini from the garden. yum! I recommend enjoying this recipe both ways!

Farmer’s Market Salsa
Submitted by Melanie recipe from Starlie S

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Pico de Gallo Chicken Quesadillas

These chicken quesadillas are yummy for a low-key summer dinner. This recipe comes from my friend TerriLyn. She brought them to a cooking club we had a few years ago and they won first place. :) I would highly recommend making them with those amazing Costco tortillas I was telling you about in this post. :) They made the quesadillas oh-so-good.
Hope you all in the U.S.A. had a wonderful Independence Day over the weekend. We've been listening to songs like "Yankee Doodle" and "The Star Spangled Banner" at our house. :) And with all this heat we've been playing in the blowup pool and the slip-'n-slide in the back yard. Quick and delicious dinners like this have been coming in handy!

Pico de Gallo Chicken Quesadillas
submitted by Erin ~ The Sisters Cafe
printable recipe

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. To make the pico de gallo salsa:  In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Fried Green Tomatoes

I was leaving for a month long trip to Utah and couldn't wait for my tomatoes to ripen, so I made some Fried Green Tomatoes and they were DE-LICIOUS! You know they are a very popular dish in the South, and since I am a southern girl now I thought I better give them a try. The recipe I decided to use came from my sweet friend Starlie. All her recipes are wonderful and they always come with a story. I sure love this girl, she makes everything beautiful and special. This was the email I got from her regarding this recipe:

I would love for you to post the fried green tomatoes...brings back sooo many memories! My Dad loves to cook and that was one of his recipes from humble beginnings. He always makes do with little and when there are green tomatoes in September/October he never wasted them. I want you to have his Farmer's Market Salsa recipe too so I will attach that one also. At the end of the Market day he always traded his wares with the other farmers and one day we came home with all the goodies for this salsa so we made a big batch and sat with warm tortilla chips on the back patio enjoying this before the grilled steaks were done...I love those memories!

Thank you Starlie for sharing your family recipes and sweet memories! I can't wait to make a big batch of that Farmers Market Salsa up next! I will share it with you all soon.

Fried Green Tomatoes
Submitted by Melanie--Recipe from Starlie
Printable Recipe here

1 cup flour (*I used half the flour and buttermilk and had plenty for 3)
2 cups buttermilk
Kosher salt
Fresh ground black pepper
Pinch of paprika
Pinch of cayenne pepper
3-4 medium green tomatoes
2 cups panko bread crumbs, or plain bread crumbs
6 cups of canola oil (*I used about 2 cups)

In a large, deep, heavy pan, heat the oil to 350 degrees. In a medium bowl; whisk the flour and the milk together. Mix in the salt, black pepper, paprika and cayenne pepper.

Slice the tomatoes into 1/3 inch slices. Dip into the batter coating thoroughly. Cover both sides with crumbs. Carefully add to the hot oil and fry until golden brown. Serve immediately with Ranch Salsa.

For Ranch Salsa, mix 1 Tablespoon of mild Picante sauce with ½ cup ranch dressing. Mix well and serve with fried green tomatoes.

Amazing Veggie Sandwich

I am not sure if this would be considered a recipe...but I had to share this delicious sandwich. I was trying to decided on a healthy lunch one day for me and a friend when I remembered reading about this little creation on someones blog. It was not a cooking blog, but the writer was so passionate about this lunch she created that she posted a picture and description. So from memory (I must have been hungry when I read about it) I recreated it for myself and my friend Celeste. It was sooo good! I think you should give it a try! So, here is how it goes in order:

Sesame bagel (fresh and soft)-sliced

Hummus (I used jalapeno & cilantro from Publix deli)-spread on both sides of bagel

Feta cheese--sprinkle crumbles on top of hummus

Cucumber slices

Tomato slices

a little salt and pepper, if you want

Purple onion slices

Fresh sprouts

Close it up and enjoy!!

I had this 3 days in a row, until the bagels were gone:)

Thank you so much to whoever came up with this delightful veggie masterpiece and blogging about it! I can't find the actual post, but it made quite an impression on me. If it was you--please let me know and I will give you credit! I loved it!