Tag Archives: quick meals

Eggplant and Cherry Tomato Bruschetta

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Eggplant and Cherry Tomato Bruschetta

eggplant bruschetta 2When people ask you what’s your favorite season, most people answer with Fall, Summer, Spring, or Winter. Well honestly I’d be hard pressed not to say my favorite season is tomato season.

Laugh all you want, but there is no other time in the YEAR where tomatoes taste as good as during the heart of summer. You just can’t get it any other time.

I’ve been known to give myself belly aches from eating too many at one time, didn’t stop me, but it happened.

Sometimes it can be challenging to use up all the tomatoes in new ways.Enter this delicious bruschetta with roasted tomatoes to save the day. Not only are the tomatoes delicious and because you roast them down, you use quite a bit of them.

But tomatoes aren’t the only star of this dish. Because #EGGPLANT. Ohhh eggplant. You weird little veggie. Who decided to name you eggplant? You don’t look like an egg at all. Other people call you aubergine, or brinjal, which are also weird. But whatever your name, you are delicious and nutritious.

There are so many health benefits of adding eggplant to your regular diet. Many of which I did not know until reading Helen from Well Being Secrets post about this veggie’s awesomeness. Two of my favorite facts are that 1) eggplants are actually berries!(say what?) and 2) eggplants are over 90% water! If you want to read more about this, check out this post HERE.

This recipe is one of my favorite go to’s for summer and when we have guests over or need a dish to pass. So easy to make and healthy to eat! Enjoy!Roasted Eggplant & Cherry Tomato Bruschetta CSA RecipeYou can serve with toasted bread, not toasted bread, crackers, just eat it by the spoonful(the last method is my preferred way to eat it) In the hot summer months serve with a Pinot Grigio or Sauvignon Blanc and enjoy!!Eggplant Bruschetta 1Embarrassing Fun fact. Here’s the original blog picture from when I first made this recipe for the blog back in 2013…. aren’t we all so happy my food photography has come such a long way 🙂 🙂eggplant

xoxo

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*Original Post published 5/19/2013 and subsequently updated on 11/22/2016

Lemon Baked Tilapia with Spinach & Carrot Lentils

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Lemon Baked Tilapia with Spinach & Carrot Lentils

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Lentil Recipe

Ingredients

  • 1 quart water
  • 1/2 cup lentils
  • 1 carrot, finely chopped (1/2 cup)
  • 1/2 onion, finely chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 dried bay leaf
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 8 ounces spinach, stems removed, leaves washed well

Directions

  1. In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
  2. Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Serve 🙂

* Later in the week I made this recipe again but added ground turkey and just had it for lunch a couple days at work- it was equally amazing! Seriously so delicious!!!

Tilapia Recipe

Ingredients

  • 2 tilapia filets (*or really you could adapt this to however many you want to make as ingredient measurements aren’t exact)
  • Lemons (I used 1 lemon- the juice of 1 half and then sliced the other half)
  • Salt and Pepper

Directions

  1. Preheat oven to 350 degrees
  2. Line a glass baking dish with foil and grease with non-stick spray or olive oil 
  3. Put the fish in the dish
  4. Pour lemon juice over the fish filets
  5. Season the fish with salt and pepper(you can also really use any spices you choose)
  6. Place the slices of lemon over the fish
  7. Cover the dish with foil and bake in the oven for 20-30 minutes.

There you go! Seriously so easy, and healthy and most importantly delicious!! Hopefully you guys enjoy as much as we did.

Thanks for stopping by 🙂

xoxo

G

Spring Asparagus, Tomato, & Lemon Pasta

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YUM! This recipe is seriously SO fast and easy and healthy oh and delicious 🙂

I sorta made this up- so I don’t have exact measurements because I eye-ball things, but I’m gonna do my best to give good directions.

Ingredients:

  • Pasta(I used fettuccine but you can use whatever you would like)
  • Olive oil
  • 2 cloves of garlic- minced
  • 1 pound of Asparagus cut into pieces
  • 1 cup of grape tomatoes-halved(Approx. more or less depending on preference)
  • Fresh lemon Juice(I used the juice from one half of the lemon)
  • Feta Cheese-crumbled

Instructions:

– Bring pot of water to a boil, add a teaspoon or so of salt along with your pasta and cook uncovered for about 10 minutes, stirring occasionally.

– In a large skillet  heat 3 tablespoons of olive oil over medium/high heat. Once hot, add your minced garlic and sauté for about 3 minutes or until it softens a bit-but be careful not to burn it!

-Add your Asparagus pieces and sauté for 8-10 minutes. Add your tomatoes.

-Once your veggies are heated through and soft enough to your liking, remove the pan from heat and squeeze in your lemon juice.

-Drain pasta and place into skillet with asparagus and tomato mixture. Toss enough to combine and then add your chunks of Feta cheese. Add salt and pepper to taste.

See?!?!!? SO EASY and healthy and delicious. Hope you enjoy!

Thanks for checking out my blog!

xoxo

-G