Tomatoes Archives - Vegetable Recipes

Cowboy Caviar

Mary Younkin — Wed, 01 Oct 2025 22:21:59 +0000

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. With fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.

I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.

If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Texas Caviar

This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.

I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

Black Bean and Corn Salsa

The ingredients for this hearty Texas caviar salsa are classic favorites:

black beans or black-eyed peas
tomatoes
corn
red onion
bell pepper
jalapeno peppers
cilantro

avocado (optional)

Cowboy Caviar Recipe

Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.

In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

What to Serve with Cowboy Caviar

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

Cowboy Caviar

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 228kcal

Author Mary Younkin

Ingredients

16 ounces black beans or black-eyed peas, drained and rinsed
2-3 Roma tomatoes, diced about 1½ cups
2 ears corn, kernels removed OR 1½ cups canned corn, drained
½ medium red onion, chopped very small about ⅓ cup
1 bell pepper, any color, chopped small
2 small jalapeno peppers, minced about ¼ cup
½ cup chopped cilantro
1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

⅓ cup light olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
½ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Garden Pasta Salad

Mary Younkin — Thu, 07 Aug 2025 18:23:59 +0000

If there is a dish I could eat all year long, it’s a vegetable-packed pasta salad. I used to think of pasta salads as summer side dishes, and yes, they certainly are popular for that reason.

When vegetables are at their peak in a season, they tend to find their way into many dishes in my kitchen. I’m looking at you, zucchini pasta salad. Pasta salads are the ultimate in make-ahead meals that can be enjoyed throughout the year.

Garden Pasta Salad

While I love the sound of a “garden pasta salad” and that’s the name I came up with for this one, we are not gardeners over here. I have the blackest of thumbs and have just about given up on even getting mint to flourish. (Not kidding – HOW did I manage to kill mint, the everlasting weed in most gardens?)

So, I’m grateful for the farmers’ market in our little village and for the fresh local and not-so-local produce available in our stores year-round. Right now, my vegetable pasta salads are filled with tomatoes, cucumber, zucchini, and bell peppers.

I’ve mentioned before, and it holds true with this salad, that I like a LOT of vegetables in my pasta dishes. If I can manage a 50/50 ratio of vegetables to pasta, that’s perfect for me!

Pasta Salad with Vegetables

However you choose to make your garden pasta salad, the beauty is in the fact that the vegetables for pasta salad are about as versatile as you can imagine. Craving broccoli? Make a broccoli lover’s pasta salad.

This creamy macaroni salad is made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. It’s the salad I make more than any other in the wintertime. It keeps well for several days in the fridge, and it’s a favorite make-ahead lunch for all of us.

Pasta Salad with Italian Dressing

As much as I enjoy a creamy pasta salad, they simply don’t hold well for potlucks or other large gatherings where food will be left out a bit longer. That’s where pasta salads with vinaigrette-style dressings really shine.

Pasta salad and Italian dressing are a match made in food heaven. The real magic though, is in the homemade dressing. This one is zesty and flavor-filled, with the perfect amount of tang. If you haven’t made a homemade salad dressing before, this is the place to start.

And because there’s no dairy or mayo in the dressing, this will hold up beautifully at room temperature for any occasion. Whether you’re making this for a party or meal prepping for the week, this vegetable-filled garden pasta salad is a winner.

Garden Pasta Salad

Bite-size pasta and an abundance of fresh vegetables are tossed in a zesty Italian vinaigrette to make this flavorful pasta salad.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 299kcal

Author Mary Younkin

Ingredients

8 ounces bite-size pasta
2 cups cherry or grape tomatoes halved
1 English cucumber diced into ½-inch pieces, about 2 cups
1 small zucchini diced into ½-inch pieces, about 1 cup
1 medium red bell pepper diced into ½-inch pieces, about 1 cup
1 medium yellow bell pepper diced into ½-inch pieces, about 1 cup
4 green onions sliced thin
¼ cup fresh Italian parsley chopped small
12 fresh basil leaves thinly sliced OPTIONAL

Zesty Italian Dressing:

⅔ cup extra virgin olive oil
½ cup fresh lemon juice
2 tablespoons Dijon mustard
4 garlic cloves minced
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper

Instructions

Salad Instructions

Bring a large pot of water to a boil along with 1 tablespoon of kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. Set aside to cool.
In a large mixing bowl, combine the tomatoes, cucumber, zucchini, bell peppers, onion, parsley, and basil. Add the cooled pasta and stir to combine.
Prepare the dressing and pour about half of it over the pasta and vegetables. Toss well to mix throughout. Add more dressing as desired. Stir again. Taste and adjust salt and pepper as desired. Serve immediately or refrigerate until ready to serve.

Dressing Instructions

Combine all the ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. Leftovers will keep well in the refrigerator for up to a week.

Nutrition

Corn Tomato Cucumber Salad

Mary Younkin — Thu, 05 Jun 2025 08:30:00 +0000

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this summer salad.

Corn Tomato Cucumber Salad

There is nothing that can beat the fresh, bright flavors of summer vegetables when they’re combined in a summer salad. I love all of the summer vegetables, but if I’m being honest, corn may always be my favorite.

With its crisp, juicy bite and sweet flavor, fresh corn adds an unforgettable element to any salad. Raw, steamed, roasted, boiled, grilled, sauteed, you can use it however you like and add it to just about any salad.

For this salad, the corn is kept raw both for the extra crunch and for the juicy bright sweetness it contributes. You’ll want to choose firm, ripe tomatoes and crisp cucumbers for the other components of this recipe. Because all of the ingredients are raw and very lightly tossed in the tangy dressing, you want everything to be as fresh and ripe as possible.

Corn Salad with Tomatoes and Cucumber

You’ll need these ingredients to make the dressing:

fresh lime juice
extra virgin olive oil
garlic cloves
kosher salt
freshly ground black pepper

Tomato Corn Cucumber Salad

You’ll need these ingredients to assemble the salad:

fresh corn
tomatoes
cucumber
fresh basil
fresh Italian parsley

Corn Cucumber and Tomato Salad

To make this summer fresh salad with corn, cucumbers, and tomatoes, you’ll start by making the dressing. Combine the lime juice, olive oil, garlic, salt, and pepper in a large mixing bowl. Stir to combine and let the dressing rest while preparing the vegetables.

Add the corn, tomatoes, and cucumber to the bowl with the dressing and toss well to coat. Add the basil and parsley and stir to mix throughout. Taste the salad and adjust salt and pepper, as desired.

Summer Salads

Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!

Creamy and fresh with a bit of tang, this German cucumber salad brings back happy memories. Nothing says summer Sunday dinner at Grandma’s house quite like this old-fashioned salad.

Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty fresh corn salad. (If you haven’t yet tried a raw corn salad, you are missing out!) And this arugula tomato salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.

Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this spicy Asian cucumber salad. This simple side dish is endlessly snackable. Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this zucchini pasta salad. This is a recipe you will make more than once!

Crunchy rainbow bell pepper salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach! Eaten on their own or added to any number of salads or sandwiches, these peppers are a win.

Corn Tomato Cucumber Salad

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this summer salad.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 67kcal

Author Mary Younkin

Ingredients

Dressing Ingredients

2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 garlic cloves minced
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste

Salad Ingredients

2 ears corn kernels removed
3 ripe tomatoes about 1 pound, cut into ½-¾ inch pieces
1 English cucumber quartered lengthwise and sliced thin
8 fresh basil leaves very thinly sliced
¼ cup fresh Italian parsley finely chopped

Instructions

Combine the lime juice, olive oil, garlic, salt, and pepper in a large mixing bowl. Stir to combine and let rest while preparing the vegetables.
Add the corn, tomatoes, and cucumber to the bowl with the dressing and toss well to coat. Add the basil and parsley and stir to mix throughout. Taste the salad and adjust salt and pepper, as desired.

Nutrition

Cucumber Tomato Pasta Salad

Mary Younkin — Thu, 22 May 2025 08:30:00 +0000

Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!

Cucumber Tomato Pasta Salad

I am clearly a vegetable lover, but if you’re anything like me, warmer weather means that ramps up to even higher levels of veggie adoration. Farmer’s market tomatoes and cucumbers are hard to beat, and this pasta salad with cucumbers and tomatoes is a perfect way to eat even more of them!

Zesty Pasta Salad

To get this fabulous pasta salad with tomatoes and cucumbers going, you’ll need to gather up the following ingredients:

small pasta
grape or cherry tomatoes
olive oil
red wine vinegar
red onion
garlic
English cucumber
kosher salt
black pepper
Italian parsley

You can use whichever small, bite-sized pasta you like best. In this recipe, I used mini elbow macaroni, but ditalini, small shells, and mini penne are great, too.

Grape and cherry tomatoes are a natural choice for this summer classic because they’re so easy to find and so economical. Of course, everything in this recipe is pretty readily available all year ’round, so you can eat this whenever the fancy strikes.

Cucumber and Tomato Pasta Salad

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain and rinse the pasta until cold.

While the pasta is cooking, combine the tomatoes, onions, oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir and let rest.

Add the cooled pasta and the cucumbers to the bowl with the tomatoes. Stir to coat everything well.

Sprinkle with parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.

Flaky tuna, crunchy bits of red onion, and bell peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful Tuna Pasta Salad.

Tender noodles and lightly roasted vegetables come alive with a zesty dressing in this Roasted Vegetable Pasta Salad. So good, you’ll make it twice.

Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this Corn Tomato Summer Salad.

Crunchy rainbow Bell Pepper Salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach! Eaten on their own or added to any number of salads or sandwiches, these peppers are a win.

Cucumber Tomato Pasta Salad

Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!

Servings servings

Calories 321kcal

Author Mary Younkin

Ingredients

8 ounces small bite-size pasta: elbows ditalini, or mini penne etc
2 cups grape or cherry tomatoes halved
½ cup olive oil
½ cup red wine vinegar
¼ cup red onion sliced very thin and chopped small
3 cloves garlic minced
1 English cucumber chopped small, about 1½ cups
1 teaspoon kosher salt adjust to taste
1 teaspoon fresh black pepper adjust to taste
2 tablespoons fresh Italian parsley chopped small

Instructions

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain and rinse the pasta until cold.
While the pasta is cooking, combine the tomatoes, onions, oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir and let rest.
Add the cooled pasta and the cucumbers to the bowl with the tomatoes. Stir to coat everything well.
Sprinkle with parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.

Nutrition

Shepherd’s Pie Baked Potatoes

Mary Younkin — Thu, 10 Apr 2025 08:30:00 +0000

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Shepherd’s Pie Baked Potatoes.

Cottage Pie vs Shepherd’s Pie

What’s the difference between cottage pie vs shepherd’s pie? In traditional shepherd’s pie, the filling is made with lamb. It’s called shepherd’s pie, after all. This version is made with ground beef, which technically makes it a cottage pie.

Most people today tend to use the terms interchangeably. The difference is negligible. Both versions are absolutely delicious, with a hearty meat and vegetable filling and a mashed potato topping. So, use whichever meat you prefer.

Baked Potato Shepherd’s Pie

Depending on the size of your potatoes, you’ll likely have both leftover filling and mashed potatoes. I like to combine the two in a small pan to make a mini shepherd’s pie for additional servings.

I tend to err on the side of extra vs less when cooking, especially when the recipes are a little more involved like this baked potato shepherd’s pie. It doesn’t take much more time to make enough to ensure leftovers. That is always satisfying when I’ve spent a little extra effort making dinner.

Cottage Pie Baked Potatoes

This recipe is perfect for my family. Feel free to reduce the recipe as desired for fewer servings. A halved recipe makes four servings.

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes, and they tend to be smaller than Russets most of the time.

As a result, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes when I was photographing this recipe.

Shepherd’s Pie Baked Potato

You’ll need the following ingredients to make this recipe:

Yukon gold or Russet potatoes
olive oil
kosher salt and black pepper
butter and milk
shredded cheddar

Filling Ingredients

ground beef
flour
onion, carrots, and garlic
salt and pepper
parsley, thyme, and basil
petite diced tomatoes
Worcestershire sauce
water or beef broth
frozen peas
fresh Italian parsley

Begin by preheating the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry them well. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle each potato with oil and sprinkle each potato generously with salt. Next, rub with your hands to coat and place in the oven. Bake for about an hour, until fork tender. They should be crisp on the outside and tender inside.

Remove from the oven and set aside until cool enough to handle. Then, slice the top off of each potato and scoop out the potato center, leaving a thin but sturdy wall with the skin. Place the removed portion in a large bowl.

Add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl with the potato fillings. Then, mash everything together and taste. Adjust the salt and/or pepper, then set aside.

Shepherd’s Pie with Cheese

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Add the onions and carrots. Cook for 2-3 minutes, then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Continue cooking for an additional 2-3 minutes until the onions are soft.

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for another couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Continue stirring, then taste and season with additional salt and pepper, as desired. Remove from the heat.

Spoon the beef filling into the potatoes and top each with a heaping of mashed potatoes. Then, sprinkle the remaining cheese over each potato.

Place the potatoes back on the metal sheet pan, then return them to the oven for another 10 minutes until the cheese has melted. Sprinkle with fresh parsley before serving.

Stuffed Vegetables

Looking for more recipes with stuffed vegetables?

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

Savory and sweet, with a touch of heat, blends perfectly in this sausage and apple Stuffed Acorn Squash. And, saucy barbecue Chicken Stuffed Potatoes, topped with melted cheese are mealtime perfection.

If you like the idea of stuffed vegetables, but don’t want to do as much labor, give this one pot Stuffed Pepper Skillet a try. It’s loaded with ground beef, rice, and bell peppers in a flavorful tomato sauce.

Tender carrots and broccoli and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this vegetable pot pie casserole.

Zucchini Pizza Boats are proof that everything is made better with the amazing glory of cheesy pizza toppings. Fluffy baked potatoes stuffed with spicy beef and black beans and plenty of melting cheese are always a hit for dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

Cottage Pie Baked Potatoes

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 1 10

Total Time 1 30

Servings

Calories 583kcal

Author Mary Younkin

Ingredients

Potato Ingredients

3 pounds Yukon gold or Russet potatoes about 8 large potatoes
2 tablespoons olive oil
1½ teaspoons kosher salt divided, adjust to taste
¼ cup butter room temperature
¼ cup milk
½ teaspoon freshly ground pepper adjust to taste
2 cups freshly shredded cheddar cheese divided

Filling Ingredients

2 pounds ground beef
3 tablespoons all purpose flour
1 small yellow onion diced into ¼-inch pieces, about ¾ cup
3 medium carrots diced into ¼″ pieces, about 1 cup
4 large cloves of garlic minced
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried basil
14 ounces petite diced tomatoes
1-2 tablespoons Worcestershire Sauce
¼ cup water or beef broth only as needed
½ cup frozen peas
1 tablespoon fresh Italian parsley for serving

Instructions

Potato Instructions

Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
Drizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
Bake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
Remove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about ¾ of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
Place the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and/or pepper, then set aside.

Filling Instructions

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
Sprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.

Notes

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes

Nutrition

{originally published 9/4/23 – recipe notes and photos updated 4/10/25}

Garden Vegetable Soup

Mary Younkin — Thu, 05 Sep 2024 08:30:00 +0000

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Garden Vegetable Soup

Soup is such a great way to stretch your resources; a handful of vegetables from your garden, a farmer’s market, or the grocery store can feed a crowd! Just as importantly, though, it tastes amazing and is substantial and filling.

This soup, in particular, is a budget-friendly and satisfying way to turn a few easy-to-find, inexpensive ingredients into a feast. With the simple expedient of swapping vegetable bouillon for chicken bouillon, it’s vegetarian, too!

Vegetable Soup with Beans

To make this recipe you’ll need the following ingredients:

olive oil
onion
garlic
carrots
water
bouillon
fresh or canned tomatoes
great northern beans
Italian seasoning
freshly ground black pepper
green beans
corn
lemon juice
kosher salt, ONLY as needed

Garden Vegetable Soup Recipe

In the bottom of a large pot, over medium high heat, warm the oil and add the onion.

Cook while stirring often for 2-3 minutes and then add the garlic.

Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken or vegetable base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, and pepper.

Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes total.

While the soup begins to simmer, trim and chop the green beans and remove the corn from the cobs (if using fresh corn).

After the soup has been simmering for about 8 minutes, add the beans and corn to the soup and return to a simmer.

Taste the soup and add salt, ONLY as needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Vegetable Soups

Old-fashioned Split Pea Soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

Garden Vegetable Soup

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 193kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1 small yellow onion diced small, about 1 cup
4 cloves garlic minced
5 medium carrots sliced thin, or cut into ½-inch cubes, about 2 cups
4 cups water
2 tablespoons chicken or vegetable base (I like the Better than Bouillon brand.)
6 cups diced fresh tomatoes or (3) 16 ounce cans diced tomatoes
14 ounces canned tomato sauce
15.5 ounces canned great northern beans drained
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper adjust to taste
2 cups green beans trimmed and cut into 1-inch pieces
2 cups corn kernels about 3 ears worth
¼ cup fresh Italian parsley chopped
1 teaspoon fresh lemon juice
kosher salt ONLY as needed, adjust to taste

Instructions

In the bottom of a large pot, over medium high heat, warm the oil and add the onion. Cook while stirring often for 2-3 minutes and then add the garlic.
Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, salt, and pepper.
Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes. When the soup has been simmering for about 8 minutes, add the green beans and the corn.
The soup is done cooking when the green beans are tender-crisp. Taste the soup and add salt ONLY if needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Notes

TASTE the soup before adding salt. The chicken base contains salt and you may not need to add any salt at all. However, you might need a good bit depending on how salty the base or bouillon you choose to use is.

Nutrition

Hamburger Cabbage Soup

Mary Younkin — Tue, 20 Feb 2024 09:30:00 +0000

Fragrant and filling, when hamburger cabbage soup is simmering on the stove, anyone wandering through the kitchen is going to grin.

Soups are the epitome of comfort food. The body-warming feeling I get from cupping a warm cup of soup and inhaling the aroma is as comforting and warming as diving into the delicious flavors it offers.

Can you tell I am feeling the Ohio cold and the snow is falling outside my window as I finalize this delicious recipe? A cozy winter day inside is a welcome pause to the busiest of schedules.

Hamburger Cabbage Soup

Cabbage rolls have long been a regular meal on our dinner table. But I admit they do take a bit of time and I don’t always feel like doing all of those steps.

So creating a delicious soup filled with cabbage roll flavors was my goal. And let me say this hamburger cabbage soup is amazing!

Cabbage and Ground Beef Soup

You’ll need these ingredients to make this recipe:

ground beef
chili powder
granulated garlic or garlic powder
freshly ground black pepper
light brown sugar
onion
garlic
tomato sauce
diced tomatoes
beef stock
cabbage
rice
kosher salt
white wine vinegar

Cabbage Soup with Hamburger

In a large stock pot, start by browning the ground beef. If you use a 90/10 blend that is on the leaner side you can skip the grease-draining step and add the seasonings and brown sugar as it browns.

When the ground beef is almost done toss in the chopped onions and garlic. Continue cooking for a few minutes, as the onions begin to soften.

Add the tomatoes and tomato sauce along with the beef stock. Bring the pot to a simmer allowing the ingredients to meld and create the delicious aroma that comes from letting it simmer for a few minutes.

Once the pot is simmering, add the chopped cabbage and uncooked rice. Continue simmering until the cabbage is tender and the rice is cooked.

Remove from the heat and add the white wine vinegar before serving. (Don’t skip this step, that tiny splash of vinegar does make a difference.)

Taste your soup at this point and season it as needed. Sometimes cabbage can take a bit more salt, so taste test and adjust.

Cabbage is one of the easiest and most filling vegetables. I love its versatility and ease of use as an ingredient in so many recipes.

Soup that is filling and flavorful is a winner every time. That puts this cabbage and white bean soup high on the request list at our house.

Cabbage and Noodles flavored with little more than butter and a bit of pepper are going to impress you with their simplicity. This an old-fashioned dish that has become a regular comfort food in our household.

Tender potatoes, crisp cabbage, and spicy sausage adds up to an easy dinner that the whole family enjoys. Chunks of cheese melt into this dish adding just the right amount of richness.

Hamburger Cabbage Soup

Fragrant and filling ground beef cabbage soup is sure to make everyone smile.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 279kcal

Author Mary Younkin

Ingredients

1 pound ground beef
1 teaspoon chili powder
1 teaspoon granulated garlic or garlic powder
½ teaspoon freshly ground black pepper
1 tablespoon light brown sugar
1 medium onion chopped small about 1 cup worth
4 cloves garlic minced
14-16 ounces tomato sauce
28-30 ounces diced tomatoes
6 cups beef stock
1 medium head of cabbage roughly chopped about 8 cups worth
1 cup rice uncooked
½ teaspoon kosher salt adjust to taste
1 tablespoon white wine vinegar

Instructions

In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle the beef with chili powder, garlic powder, black pepper, and brown sugar while it is cooking.
When the beef is nearly cooked through, add the onion and garlic. Continue cooking for a few minutes, until the onions begin to soften.
Add the tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until the rice is tender. Season with salt to taste. Stir in the vinegar.

Nutrition

Easy Salsa

Mary Younkin — Thu, 11 Jan 2024 09:30:00 +0000

There’s plenty of spicy kick in this easy-to-make Canned Tomato Salsa. It just might have you saying goodbye to store-bought varieties forever. (And no one is more surprised that I’m writing that than I am!)

So, I may need to confess something. I’m something of a dip lover. I have made a LOT of different sauces, salsas, and dips over the years. In fact, the earliest version of enchiladas I ever made was actually a dip that was served with chips.

For good or ill, if you knew me back then, you ate those enchiladas at one point or another. When I visited my brother after he joined the Air Force and bought his first house, he asked me to make extra batches to store in his freezer.

Canned Tomato Salsa

All of that to say, despite my love of all things dippable, I’ve never tried making salsa with canned tomatoes. Fresh tomato salsas? Pico de Gallo? Those get made regularly, anytime I have fresh tomatoes in abundance. So, when I saw this recipe in my friend Kristyn’s cookbook, I immediately had to try it and see how it stacked up.

Oh, my friends! I was so very pleasantly surprised! It turns out that salsa made from canned tomatoes can actually be quite good. The flavors in this salsa remind me of the restaurant style salsa that is served at our favorite Mexican restaurants.

(We’re not even going to discuss the weird tomato sauces masquerading as salsa that we’ve been served at random restaurants at one time or another. THIS? This is great salsa – and yes, we’re a bit snobby about salsa.)

Salsa with Canned Tomatoes

You’ll need the following ingredients to make this recipe:

canned diced tomatoes
canned original Rotel tomatoes with green chile
canned diced green chiles
yellow onion
fresh cilantro
fresh jalapeños
garlic
sugar and salt
fresh lime juice

Easy Salsa Recipe

Start by getting out your blender or food processor. Then, add each of the ingredients and spices to the pitcher of the blender. Pulse the motor several times, until the desired texture has been reached.

You just made fresh salsa from canned tomatoes! Grab some tortilla chips and taste the result. Adjust the salt and lime juice to taste.

Restaurant Style Salsa

Looking for more recipes like this easy salsa recipe? Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy Fiesta Corn Dip to create a snack worthy of any occasion.

Sweet bits of pineapple and spicy jalapeño combine to make this Easy Pineapple Jalapeno Salsa one of our favorite condiments and snacks.

When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

Grab a chip and dig right into this creamy Caramelized Onion Dip. This tantalizing appetizer combines the smoothness of sour cream with the sweet and savory essence of onions slow-cooked to perfection.

Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.

Easy Salsa

There's plenty of spicy kick in this easy-to-make Canned Tomato Salsa. It just might have you saying goodbye to store-bought varieties forever.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings (about 4 cups worth)

Calories 14kcal

Author Mary Younkin

Ingredients

14.5 ounces canned diced tomatoes drained
10 ounces canned original Rotel tomatoes with green chile drained
4 ounces canned diced green chiles
½ small yellow onion chopped, about ½ cup
½ cup fresh cilantro
1-4 fresh jalapenos stem and seeds removed, adjust for desired heat
3 cloves garlic
1 teaspoon sugar
½ teaspoon kosher salt
1 tablespoon lime juice

Instructions

Combine all of the ingredients in the blender and pulse several times until the desired consistency has been reached.
Grab a chip and taste the salsa. Adjust the salt and lime juice to taste, if desired.

Video

Notes

We make this salsa with at least 4 jalapeno peppers and we love the spicy heat that creates. If you prefer a milder salsa, I recommend starting with just 1 or 2 jalapenos.

Nutrition

Lasagna Stuffed Peppers

Mary Younkin — Thu, 02 Nov 2023 08:30:00 +0000

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers. This dinner is a guaranteed win for anyone who loves lasagna and can’t get enough of bell peppers.

Lasagna Stuffed Peppers

These pasta stuffed peppers are absolutely delicious. Mafalda noodles are a miniature flat noodle with curvy edges, just like a miniature lasagna noodle, and all the other flavors make it just like the classic comfort food.

This recipe can be made without the pasta for a low-carb option. And, it’s still quite tasty that way, but our preference is to make this with the pasta for a true lasagna taste. The red pepper flakes are optional as well. They don’t add much heat, but they do boost the flavor a good bit.

Can You Freeze Stuffed Peppers?

This recipe takes a little more time than the usual recipe on this site, but the results speak for themselves. It’s well worth the effort.

While most stuffed peppers (made with rice or without a grain at all) can be easily frozen and reheated after they are fully cooked, I handle this particular recipe a little differently due to the pasta.

To prep this as a freezer meal, I double the sauce portion and freeze the extra. When you’re ready to make more stuffed peppers, thaw the sauce while baking the peppers. Then stir in some cooked noodles before filling the peppers and finishing them in the oven.

Italian Stuffed Peppers

The direction for this recipe can seem like a lot, but the truth is that it comes together pretty simply. Just remember to start the peppers first, then the pasta, the ground beef sauce, and last the cheese mix.

The cook times for the various ingredients in these Italian stuffed peppers align so that the pasta will be ready by the time you need it for the sauce, and the peppers will come out of the oven just in time to be filled and topped.

Pasta Stuffed Peppers

You’ll need the following ingredients to make this recipe:

bell peppers
ground beef
pasta (optional, mafalda or other curly pasta recommended)
salt, pepper, and Italian seasoning
fresh basil and parsley
yellow onion and garlic cloves
crushed tomatoes and tomato sauce
ricotta, parmesan, and mozzarella cheese
egg
red pepper flakes (optional)

Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds.

Put the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.

If using pasta: While the peppers are in the oven, cook the pasta according to package directions, to a slightly chewy “al dente” firmness.

Take care not to overcook the pasta on the stovetop, as it will cook more in the oven. Drain the pasta and rinse with cold water to halt the cooking process.

In a large skillet, cook and crumble the ground beef. Season it with ½ teaspoon salt and ½ teaspoon pepper as it cooks.

Then, add the onion and the garlic when the meat is almost done cooking and stir to combine.

When the meat is no longer pink, add the crushed tomatoes, tomato sauce, Italian seasonings, and remaining salt and pepper.

Simmer for 5-10 minutes, then remove from heat. Taste and adjust salt and pepper as desired.

While the sauce is simmering, combine the ricotta, parmesan, and egg in a small bowl. Stir until combined and then stir in the sliced basil.

Remove the peppers from the oven. Stir the cooked pasta into the sauce and then divide the sauce between the peppers.

Top each sauce filled pepper with a spoonful of the ricotta mixture and then top with Mozzarella cheese.

Bake for another 12-15 minutes, until the cheese has melted. Sprinkle with parsley and let rest for at least 10 minutes before serving.

Easy Stuffed Bell Peppers

Looking for more recipes like these easy stuffed bell peppers?

With spicy sausage, tender noodles, and a melty cheese topping, this Lasagna Soup recipe has all your favorite Italian ingredients simmered together in one pot. And, this Bell Pepper Soup has seasoned beef, peppers, and rice that will keep you coming back for more.

Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad. This salad is perfect as a light meal or side dish for your next potluck or barbecue.

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

A quick and easy, flavorful side dish is only a few minutes away with this Bell Pepper Rice recipe. Combining jasmine rice, fresh bell peppers, and chicken (or vegetable) stock, this rice is a staple in our house.

These Stuffed Poblano Peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.

Lasagna Stuffed Peppers

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers.

Course Main Course

Cuisine American

Prep Time 4

Servings servings (2 halves each)

Calories 613kcal

Author Mary Younkin

Ingredients

5 bell peppers assorted colors
6-8 oz mafalda pasta or an alternate curly pasta OPTIONAL
1 pound ground beef
1 teaspoon kosher salt divided
1 teaspoon freshly ground black pepper divided
1 small yellow onion chopped into ¼-inch pieces, about 1 cup
4 cloves garlic minced
28 ounces canned crushed tomatoes
8 ounces canned tomato sauce
1 tablespoon Italian seasonings
½ teaspoon crushed red pepper flakes OPTIONAL
8 ounces whole milk ricotta cheese
½ cup freshly grated Parmesan cheese
1 egg
20 fresh basil leaves sliced thin and chopped, about 2 tablespoons
1 cup shredded mozzarella cheese
1 tablespoon fresh parsley finely chopped

Instructions

Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds. Place the peppers on a large sheet pan. Bake uncovered for about 15 minutes, until softened. Drain any water that might accumulate in the peppers.
If using pasta: While the peppers are in the oven, cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stovetop, as it will cook an additional amount of time in the oven.) Drain the pasta and rinse with cold water to halt the cooking process.
In a large skillet, cook and crumble the ground beef. Season it with ½ teaspoon salt and ½ teaspoon pepper as it cooks. Add the onion and the garlic when the meat is almost done cooking and stir to combine. When the meat is no longer pink, add the crushed tomatoes, tomato sauce, Italian seasonings, and remaining salt and pepper. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside. Taste and adjust salt and pepper as desired.
While the sauce is simmering, combine the ricotta, parmesan, and egg in a small bowl. Stir until combined and then stir in the basil. Remove the peppers from the oven.
Stir the cooked pasta into the sauce and divide the sauce between the peppers. Top each one with a spoonful of the ricotta mixture and then top with Mozzarella cheese.
Bake for 12-15 minutes, until the cheese has melted. Sprinkle with parsley and let rest for at least 10 minutes before serving.

Notes

Mafalda Noodles
What are Mafalda noodles? They’re a miniature flat noodle with curvy edges, just like a miniature lasagna noodle. These small Mafalda noodles are absolutely perfect in these peppers. If you are unable to find Mafalda noodles, pretty much any curly noodle will work for this recipe.

Nutrition

Fresh Tomato Pasta

Mary Younkin — Fri, 06 Oct 2023 08:30:00 +0000

Ripe, juicy tomatoes dance with garlic and fresh herbs, all tossed together a zesty lemon dressing in this irresistible Fresh Tomato Pasta.

Fresh Tomato Pasta

There have been times when we eat a lot of pasta at my house. A lot. And, it can get confusing sometimes trying to explain the difference between one meal and the next to the people who weren’t in the kitchen when I made it.

But, this pasta is so refreshing. The lemon juice brightens the dressing right up, and the freshness of the tomatoes takes it right over the top. It fills you up without weighing you down. And, bonus, it’s simple as heck to prepare.

Tomato Garlic Pasta

Tomato and garlic complement each other so well, they’re a quintessential pairing in pasta sauces. Tomatoes bring sweetness and that tangy acidity, while garlic enhances the depth and aroma.

Truth be told, I am a big garlic lover. I don’t have a problem, per se. I just always end up using more garlic in my cooking than the recipe calls for. So, feel free to sneak in a few extra cloves. It can be our little secret.

Pasta with Fresh Tomatoes

I cannot stress this strongly enough, the most important step in this fresh tomato pasta recipe takes place outside your kitchen. Fully ripe, flavorful tomatoes make all the difference. So, it pays to be choosy at the store.

You can still make this pasta with off-season, or even canned diced tomatoes. But, the tangy juices of sun-ripened summer tomatoes are the star of the show in this dish.

So, make a note on your calendar to try this tomato garlic pasta as soon as tomatoes start ripening in the gardens and produce stands near you.

Fresh Tomato Pasta Recipe

You will need the following ingredients to make this recipe:

angel hair pasta
ripe tomatoes
garlic
olive oil
kosher salt
black pepper
lemon juice
fresh Italian parsley and basil

Start by cooking the pasta. Then, drain and set aside. Next, warm the oil in a large skillet over medium-high heat. Add the tomatoes and garlic to the pan, then cook and stir for a few minutes, until the tomatoes have started to soften.

Add the cooked pasta to the tomatoes and toss to combine. Season with salt and pepper. Then, add the lemon juice. Taste and adjust salt and pepper as needed. Last, add the parsley and basil (if desired) and toss. Serve warm.

Lemon Tomato Pasta

Looking for more recipes like this lemon tomato pasta?

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

Crisp bacon and lettuce, tart tomatoes, creamy hard-boiled eggs, and jalapenos combine to create this creamy, slightly spicy Jalapeno BLT Pasta Salad.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once!

Tangy Vegetable Pasta Salad made with fresh vegetables from the garden, farmers’ market or grocery store is light and refreshing any time of the year.

Fresh Tomato Pasta

Ripe, juicy tomatoes dance with garlic and fresh herbs, all tossed together a zesty lemon dressing in this irresistible Fresh Tomato Pasta.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 355kcal

Author Mary Younkin

Ingredients

½ pound angel hair pasta or thin spaghetti
3 medium-size ripe, large tomatoes about 3 cups, diced into ½-inch pieces
4 cloves garlic minced
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3-4 tablespoons fresh lemon juice about 1 small lemon's worth OPTIONAL
2 tablespoons parsley
1 teaspoon basil optional

Instructions

Cook the pasta, drain and set aside. Warm the oil in a large skillet over medium-high heat.
Add the tomatoes and garlic. Stir and cook for just a couple of minutes, until the tomatoes have warmed through and have started to soften.
Add the cooked pasta and toss to combine. Season with salt and pepper. Add the lemon juice. Taste and adjust salt and pepper as needed. Add parsley, and basil if desired, and toss again. Serve warm.

Nutrition