Tag: Tomato

Fresh & Flavorful Pico de Gallo

By: Hallee

My daughter Kaylee LOVES fresh pico de gallo. She’ll sit with a huge bowl of it and a bag of organic tortilla chips and just inhale it. And because of the health benefits to the fresh salsa, I don’t discourage it. With fresh tomatoes, fresh peppers, and fresh onion, the vitamins and minerals can’t be beat. In running the nutritional analysis of the recipe, this is what I discovered. Fresh Pico de Gallo is has no cholesterol, is low in sodium, very high in dietary fiber, high in manganese, high in magnesium, high in niacin, high in phosphorus, very high in potassium, high in thiamin, very high in vitamin A, very high in vitamin B6, and very high in vitamin C.

It’s also REALLY easy. I make it all summer long straight out of my garden.

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The Tomato

By: Hallee

In December, I had a vine-ripe tomato sitting on my window sill. When I picked it up, the outside felt very bumpy, which was kind of strange. I know this picture is blurry, but maybe you can see the little off-colored bumps along the skin.

Crockpot Ratatouille

By: Hallee

I’d never made Ratatouille before, but my friend Jen (who has posted recipes here for me before) often does and I know her family likes it. As I was preparing the vegan menu last week for our Daniel Fast, Ratatouille came to mind and I decided to give it a go. This was an amazing recipe. The flavors are so fresh. There’s something specific about the layering of the veggies and the order in which you layer them that makes the dish so good. We served it over brown rice, but you could serve it alone, over pasta, over bread – anything, really.

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Daring ‘Omega-3′ Salmon Tacos

By: Hallee

I love fish tacos. I discovered them at the Cheesecake Factory in Boston and haven’t met one I didn’t like yet.

I also love salmon. My parents are from Oregon, and my grandfather loved salmon fishing. I grew up eating salmon fresh off of the grill all summer long.

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Comfort Food Meatloaf

By: Hallee

Meatloaf is one of my favorite dishes, if I prepare it or if my mother prepares it. I’ve learned not to order it in restaurants or get it off of buffets, because a lot of people do something to it that I just don’t do – but I’m not sure what that is. I’ve always used green peppers when I make it, but I didn’t have any the day I made it for these pictures, so I used yellow peppers. I LOVED the difference. I will from now on use yellow peppers to make my meatloaf.

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