So we have avocado, peppers, strawberries, tomatoes, and herbs. Ready to cook something good?!
We got the peppers today but also some of my favs : green beans, tomatoes, and corn!
I’m not a big peppers fan, in fact I don’t use them in my cooking at all. However, I know many cooks love them and my mother was one of them. This photo was so well taken that I just had to share it!
I had never heard of kohlrabi until I came across this dish. It’s a part of the cabbage and no wonder why I like this photo. I LOVE cabbage! This one has tomatoes and olives with melted cheese topped with herbs.
A healthy lunch as well as filling. I love how grilling brings out the flavors and melted cheese is my favorite way to finish it off!
Summer’s coming and I’m getting ready! Serve this dish up for your picnic table or bring to a potluck. AND, today I have the recipe for you!
Ingredients (Taste of Home)
In a small bowl, mash avocados. Stir in the mango, onion (if you choose them), cilantro, jalapeno, lime juice, lime peel, salt and pepper. Serve with chips. Yield: 3 cups. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Good advice!
For the love of tomatoes…they’re so good in anything cooked…
A healthy kinda meal plus it’ll satisfy your appetite! Meat lovers, add some chicken 🙂
Casseroles are those comfort meals that are just perfect to eat when I’m having a bad day or if it’s stormy and cruddy outside. Wrapping up in a blanket and eating a bowl while watching an old movie just makes my heart happy!
Cabbage is so good and I grew up eating it. The tomato sauce adds that extra flavor! This recipe cooks them slowly making the whole house smell good!
12 leaves cabbage
1 c. cooked white rice
1 egg, beaten
1/4 c. milk
1/4 c. vidalia onion
1 lb. extra-lean ground beef
1-1/4 tsp. kosher salt
1-1/4 tsp. lemon black pepper
1 (8 ounce) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes and drain. Let sit to cool down so it won’t be too hot to handle.
In a large bowl, combine 1 c. cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 c. of meat mixture in center of each cabbage leaf and roll up, tucking in the ends. Use toothpicks if necessary. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on Low 8 to 9 hours.