*CopyCat* Creamy Tomato Basil Soup

This yum­my, cream-based veg­e­tar­i­an toma­to soup is a per­fect copy­cat ren­di­tion of the toma­to basil soup at a lit­tle place I came to love dur­ing my time in Dal­las ((La Madeleine)). I first came across La Madeleine while get­ting my Master’s at SMU and thanks to it’s prox­im­i­ty to cam­pus — not only did I get a Master’s degree, I also became very famil­iar with the taste their sig­na­ture soup. Con­tin­ue read­ing

Tomato Avocado Spinach Salad w/ Lemon Basil Vinaigrette

Here in Okla­homa, we are in that sea­son­al blur between sum­mer and fall, some days feel just like mid-July and oth­er days whis­per of change with gray over­cast skies and cool breezes. Yes, it’s time for some­thing a lit­tle dif­fer­ent but while while sum­mer keeps hang­ing on, I feel the urgency to make the most of summer’s pro­duce. This sal­ad is a blend of fresh sum­mer good­ness and still per­fect­ly points to fall’s hearty, com­fort­ing, fla­vor-packed sides. Con­tin­ue read­ing

Spicy Bean & Rainbow Veggie ((No-Peek)) Veggie Stew

A pound of dried beans, a col­or­ful med­ley of fresh veg­gies and a few pantry sta­ples are often my tick­et to a sim­ple, tasty din­ner­time solu­tion. While away on our recent vaca­tion, NO-PEEK bean stew made it’s way to our din­ner table sev­er­al times. In order to bring a lit­tle vari­ety to my favorite no-peek method ((see more ideas HERE)), I switched up the veg­gies, spices and cook­ing liq­uid.

It’s always fun­ny to watch the kids com­pare my dif­fer­ent “No-Peeks” espe­cial­ly when left­overs from the last no-peek still exist. Con­tin­ue read­ing

S’mores Scones

I will admit, chop­ping choco­late bars, quar­ter­ing jum­bo marsh­mal­lows and crush­ing gra­ham crack­ers are not on the list of break­fast-mak­ing activ­i­ties I ever imag­ined I would be check­ing off at 8 o’clock in the morn­ing. But, with that first sticky, gooey, choco­latey bite — s’mores for break­fast sud­den­ly made sense. BIG TIME. Con­tin­ue read­ing

3-Bean ((NO-PEEK)) Soup Meets Orcas Island

I took a lit­tle break from the blog — I both missed it and enjoyed it all at the same time. While the blog was qui­et, life was very full. We took a 16 day trip to my most favorite place in the world :: Orcas. For the first 10 days, it was just me and the herd. We left the bread-win­ner at home to win bread while we island-hopped, trail-hiked, beach-walked, tide pool-stud­ied and good food-ate (just to name a few of our time-con­sum­ing delights). Con­tin­ue read­ing

Pacific Northwest Blueberry Brownies

On the way to the Ana­cortes Fer­ry there is the most delight­ful out­door mar­ket. I first dis­cov­ered this mar­ket on our trip to Orcas Island 2 years ago. On that trip, I loaded up on fresh, sweet corn, herb bun­dles as big as my head, toma­toes, car­rots, sev­er­al types of fruit and two flats of blue­ber­ries. The blue­ber­ries were my most trea­sured pur­chase — one taste and my entire per­cep­tion of that lit­tle blue fruit was for­ev­er changed. Unfor­tu­nate­ly, blue­ber­ries end­ed up being the only item I cooked with while on that trip. Con­tin­ue read­ing

Orcas Island Wild Plum Streusel

Thanks to a wild ((or at the very least aged, unfet­tered & pro­lif­ic)) plum tree and the kind-heart­ed gen­eros­i­ty of my friend, Orcas Island pot­ter, Mr. Weath­er­man, I have the plea­sure of shar­ing this sim­ple sour plum streusel. I went to vis­it Mr. Weath­er­man and his Olga Pot­tery shop dur­ing our sec­ond day on the island. His place is always a favorite stop of mine because of his beau­ti­ful pot­tery, his friend­ly con­ver­sa­tion and his gra­cious accom­mo­da­tion of my “bub­bly” herd. Con­tin­ue read­ing

Easy 5-Ingredient Heirloom Tomato & White Cheddar Farmhouse Pie

There is noth­ing quite as tasty as a per­fect­ly ripe gar­den toma­to. I am tick­led to say my gar­den is cur­rent­ly pop­ping out some of the tasti­est, acidic, slight­ly sweet toma­toes I have ever tast­ed. They are per­fect with a pinch of salt and a dash of black pep­per, but with the boun­ty that I am har­vest­ing, I decid­ed to expand my toma­to recipes a bit. This 5-ingre­di­ent recipe is almost as easy as slice, sea­son and eat!

Con­tin­ue read­ing

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