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If I ever had to describe what I thought summer tasted like, it would be a slice of fresh tomato with a solid sprinkle of salt on top. That is summer. I also tell people that if they ever wanted to know why eating in season is best, do a side by side with a tomato grown from a local farmer versus one grown in a different country (if you can even find one in the summer!) It’s really a stark difference and brings out even more of the delicious flavor. And so, in honor of summer tomatoes, I thought I’d round-up some of my favorite tomato recipes. There’s tomatoes for every meal! Mains When it comes to the obvious, summer tomatoes make great sauces. Those sauces work well with pasta, lentil bites, and enchiladas. Of course, don't stop there. I love roasted and blistered tomatoes as toppings too. Roasted Butter Tomato Sauce Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce Roasted Sweet Corn Polenta with Roasted Tomatoes Summer Pasta with Chickpeas Sweet Corn Bre...

Ok. I had to double post on both SKCC and here because so many of you asked me for this recipe. The first time I made this, I was literally grasping at what was left in the fridge. It made a wet gross mush in a pot that I had no interest in eating, so I tried to save it by drying it out in the oven because I HATE wasting food. It had crispy edges and a deep tomato flavor and I ate it for three meals straight. To be honest with you, I cannot get it as good as it was the first time. Below is something pretty damn close. My family does eat meat, but in an effort towards sustainability and health, we eat a lot of vegetarian meals. Love a good mushroom taco, or even some saucy tempeh, but this mixture has the crumbly, spicy, crisp edges I remember from the ground beef tacos of my youth. Chili, sloppy joes, tacos, hamburger helper, any other babies of the 80’s know that dinner rotation? If you give it a whirl. Let me know your thoughts. I’ve used it in tacos, as shown, but also sprinkled ...

We love Barcelona and if you are following us on social media you might have noticed that we return there in the summers. Our family has an apartment in the Raval area and Barcelona has therefore become almost a second home to us. It has that rare combination of big city vibe, great weather and long beaches. We have shared a few recommendations on instagram but we wanted to put together a more proper guide of the places we like to visit for good food and family friendly places. We are leaving out the Gaudí attractions, the Picasso museum and all other regular tourist attractions and focus on good vegetable centered places to eat, great coffee and delicious ice cream. There are thousands of restaurants and places in Barcelona and this is by no means a complete guide. But it’s the places that we often return to or have been recommended by people that know our preferences. If you think we have missed something good, please leave a comment and we might include it when we update the guide...

There is an incredible amount of zucchini coming out of our garden right now, and I’m focused on using it. This means ignoring recipes that call for small quantities of zucchini, turning my attention to making things that can put a real dent in the supply. Enter this simple, garlic-boosted pasta. It uses two pounds of zucchini, and is endlessly adaptable. Pasta Choices I used long, slender bucatini pasta this time around, but enjoy this recipe with a wide range of pasta shapes. It’s nice with whole wheat pasta, or even some of the alternative lentil noodles. It’s particularly good with textured, short pastas because the sauce and garlicky zucchini chunks get caught up in every bite. Favorite adaptations Once you have your smashed zucchini sauce and pasta as a foundation, you can take this in a lot of different directions. We’ve been finishing it off with lots of halved cherry tomatoes plus garlic bread crumbs in place of the sliced almonds. The flavor pop of sweet from the tomato...

This post is sponsored by Bob's Red Mill. See below for more information. Is there anything better than a fresh salad during the hot summer months? No, at least not in my book. Even better is a salad that uses the delightful stone fruit. It's a salad favorite of mine and when it's an anchor for the smoked farro and maple tahini dressing. Summer Stone Fruit During the summer, I’m lucky if I actually get to use the stone fruit to bake. It’s a family favorite. However, I make sure I sneak a few fruit salads in because they are just absolutely delightful. The sweet from the fruit pairs well with the hearty grains and smoothness of the tahini. Beyond the plums, you could use peaches or even cherries. If you’re looking for easy, I’d go with peaches. Plums, as delicious as they are, can sometimes put up a fight when trying to remove the pit. Bob’s Red Mill Farro It’s no secret I love using Bob’s Red Mill Farro. This hearty grain is a cooking staple. It’s used for grain bake...

I’ve been sharing more recipes on instagram as a way of testing out what people might like to see as more permanent on the site. But, these green beans were actually more of my favorite. I love the ginger/miso/butter combination. I feel like I could eat it on so much. Add a touch of lemon and sesame seeds- that’s the entire recipe! Summer Green Beans It may be obvious based on the recipes on the site but just in case it’s not: I love green beans. When they are cooked perfectly, the green beans are a bright green color, have a nice mild flavor, and the slight crispness of the texture is perfect. If you want to try this mix with something else, I think lathered on grilled sweet corn would be delicious. You could also toss roasted sweet potatoes in the fall or asparagus in the spring. Make it Vegan I’ve made this vegan, quite easily, with the help of miyoko's butter. I’m not a fan of all their products but I love their butter. It melts beautifully and has a nice, salty flavor. I...

Happy Summer, friends! I hope that you’re enjoying tomatoes, figs, evening walks, aimless bike rides, river swims, and the company of people who make you feel good. As time marches on, it feels... Click on the title for the full post! from The Year In Food https://ift.tt/2GrrhHH Kimberley July 23, 2019 at 01:54AM

This is a sponsored post written by me on behalf of BUSH’S® Beans . All opinions are 100% mine. There’s a distinct smell to my Grandmother’s very blue kitchen that I remember: Baked Beans. Thinking back, I feel like nearly every time I went over to her house, she had a pot of beans on and almost my entire family loved them. I came later in life to my love of beans. This sweet corn polenta topped with baked beans is my nod to her (complete with ‘cornbread’ base). It’s a simple dish but a perfect bowl of comfort. The Beans: BUSH’S® Organic Baked Beans I’ve teamed up with BUSH’S® Beans to make this recipe happen. Those beans cooking in my grandma’s kitchen were almost exclusively Bush’s®. Of course, they don’t only make Baked Beans- they actually have a solid line of regular organic beans too. I also love that the company is still family owned (for over 110 years!) and is located in the heart of Tennessee. I’ve found BUSH’S® Organic Baked Beans an easy way to build flavor and add p...

Seasonal acupuncture treatments just four times a year serve to boost our overall health, immunity and can correct minor annoyances before they become serious problems. Acupuncture is popularly known for correcting problems but Americans are ... The Blog Seasonal Acupuncture for Optimal Health appeared first on Jennifer Dubowsky, DIPL.Ac. . from Blog – Jennifer Dubowsky, DIPL.Ac. https://ift.tt/2Sry3SI Jennifer Dubowsky July 17, 2019 at 11:26AM

Before a guard can be passed it has to be opened. These three techniques each employ a specific mechanic that makes it hard for bottom player to keep his ankles crossed and allow the passer to ‘break’ open the guard, from where it’s far easier to get to advance to a control position. The Logsplitter The Silverback The Leapfrog The post 3 Unusual Ways to Open the Guard appeared first on Jiu-Jitsu Brotherhood - Grappling & Brazilian Jiu Jitsu Videos and Techniques . from Jiu-Jitsu Brotherhood – Grappling & Brazilian Jiu Jitsu Videos and Techniques https://ift.tt/2JIDFE8 Nicolas July 15, 2019 at 06:55AM

For most of my career I believed fasting wasn’t a good idea. However, I have since learned that it can actually be a great tool when used properly and for the right reasons. Studying and reading more about the concept of fasting has really opened my eyes. If you have ever wondered about why people fast or the possible benefits of fasting, keep reading! What is fasting exactly? To fast means that you are not ingesting any calories. Generally, while fasting, many people still drink water, tea, coffee, seltzer water and other similar things with no calories and nothing added. Who shouldn’t be fasting There are some people that should not fast because of certain conditions they have. Here are a couple cases where fasting could be harmful – If any of these situations apply to you, please do not fast. If you have extreme adrenal fatigue, fasting can make it so that you cannot sustain your blood sugar. If you are pregnant or trying to get pregnant, you shouldn’t be fasting. The bene...

Let’s talk about how to make a great vegetarian poke bowl. Poke is a much-loved, traditional, raw fish preparation, long popular in Hawaii. Fishermen would season bits of their catch, and snack on it while working. Poke (pronounced poh-kay) has exploded in popularity, well beyond Hawaii, in recent years. The version I’m posting today is for any of you who love the idea of poke or poke bowls, but don’t eat fish for whatever reason. Vegetarian poke bowls are particularly fantastic this time of year because they’re light, clean, filling but not heavy, you know? Vegetarian Poke Bowl: The Components I typically use a watermelon poke , a version of this sushi rice (but any favorite sushi rice / blend will do), and a host of other vibrant toppings. Here you see firm, organic tofu, sliced avocado, blanched asparagus, shaved watermelon radish, and micro sprouts. The bowl is drizzled, simply, with good soy sauce. And there’s a sprinkling of sesame seeds and scallions. The other topping I rea...