I’ve been obsessing over purple cauliflower lately – mostly due to it’s vibrant color (so pretty!). I LOVE cauliflower but I LOVE LOVE purple cauliflower – not only because of the eye-catching hue but because it’s got a slightly more mild taste than white cauliflower. Purple cauliflower gets it’s color from an antioxidant called anthocyanin, which can also be found in red cabbage and red wine.

Although purple cauliflower is in season year round, it is definitely easier to find during winter months. I must have found some in spring because I wrote a post about purple cauliflower and colorful carrots in May.

I don’t see purple cauliflower at the grocery store often but when I do, I purchase it. I think the only place I’ve found it at is Whole Foods.

purple cauliflower

To add to the “fun” of this special veggie, I found a way to make the purple cauliflower HOT PINK. I typically like to roast my cauliflower with olive oil, lemon/citrus juice, lemon slices, sea salt, black pepper, and garlic but the hot pink color came from roasting the cauliflower with slices of Blood Oranges on top instead of  lemons. Not only is the pink/purple color super pretty, but the blood oranges offered a subtle citrusy flavor as well. I recommend you give it a try. 

Don’t think I won’t be making this for Valentines Day next year. 




Yesterday, I featured a Brussels Sprouts recipe that The Urban Mrs. shared with me for our recipe swap and she featured a Sweet Potato + Banana & Brown Sugar recipe that I shared.  You can visit her blog to learn more about my interaction with a celebrity chef and a recipe I learned from him.

Mashed Sweet Potato with Banana
I want to thank Linda again for the opportunity to share!!

For the love of food and sharing….. xoxo




Tomatoes are in season! I’ve mentioned several times that we’ve got more than we know what to do with in our garden.

I never liked tomatoes as a kid but as I grew up, I learned that tomatoes play an important role in many food dishes so I learned to cook with them. It wasn’t until a few years ago – when I started gardening and growing my own tomatoes, that I grew an appreciation for different varieties of  tomatoes, and it wasn’t until then that I started to enjoy eating tomatoes raw. Now, I actually catch myself in the garden popping little tomatoes in my mouth as I pick them off the vine. There is nothing quite like a vine-ripened, organic, home-grown tomato.

Many of the recipes you see on my blog feature tomatoes as one of the ingredients, below I share six of those recipes hoping to inspire you to use some juicy red tomatoes in to your recipes.

Chickpea & Tomato Salad with Fresh Basil

peach & tomato skewersPeach & Tomato Skewers

garlicky kale & white bean stewGarlicky Kale + White Bean Stew

Heirloom Tomato Chutney
S piced Heirloom Tomato Chutney

corn tomato basilCorn & Tomato Salad






garden garden-3 garden-4 garden-5 garden-6 garden-7 garden-8 garden-9 garden-10 garden-11 garden-12 garden-13
As you can see, we are in the midst of harvest time, the garden is fruitful and full of color. Every day I step foot in to the garden, I find vine-ripened tomatoes and peppers that are ready to be picked and eaten… in fact, we’ve got more cherry tomatoes & serrano peppers than we know what to do with. (but don’t worry, we got this…) I am bummed that our kale never recovered from the little buggers but I’m excited to finally find strawberries that haven’t been eaten by bunnies. (!!)

Check out some of my favorite recipes using ingredients fresh from the garden.




One of my favorite things about summer is gardening. There is nothing more rewarding than planting a tiny little seed or starter plant and then watching it grow in to a beautiful, mature, edible source of food.  I can walk through the garden and find tiny buds, soon-to-be fruits and walk through the very next day finding the fruits ready for harvest. The magnitude of growth that can happen overnight is wondrous.

Below are some of my favorite dishes that I made this year using ingredients fresh from my own organic backyard garden. What did you make with the vegetables and herbs growing in your garden?

watermelon gazpacho Watermelon Gazpacho

garden-salsa Spicy Garden Salsa

peach & tomato skewerPurple Haze Tomatoes & Peaches

Cucumber Watermelon Quinoa Salad // peace. love. quinoaCucumber Watermelon Quinoa Salad

ginger mint ice tea Ginger Mint Iced Tea

fried green tomatoes Fried Green Tomatoes

Heirloom Tomato Chutney
Heirloom Tomato Chutney

Chickpea & Tomato Salad with Fresh Basil Chickpea & Tomato Salad with fresh basil




We have sooooooo many tomato plants this year, seven to be exact.
(Hey! That’s a lot of tomatoes!)
Despite a little scare with a hornworm on one of the plants, every single one of our tomato plants is healthy and producing. Our cherry tomato plant has at least 50-75 tomatoes on it, no joke! 

green tomatoes

green tomatoes

green tomatoes

green tomatoes

green tomatoes

green tomatoes

I found another hornworm yesterday, but I didn’t get my panties in a bunch this time. I pulled him right off and squished him before he had time to do much damage. Wanna know how I knew he was there? I saw a moth fluttering away from the tomato plant as I approached – dead giveaway. 

tomato hornworm

I am in LOVE with Fried Green Tomatoes,
(The Southern & Whiskey Kitchen hooked me with their Fried Green Tomato Sandwiches)
but never knew they were so easy to make.
I guess the trickiest part is finding the green tomato? Grocery stores & markets sell ripe, red tomatoes not greens.

fried green tomatoes
 Fried Green Tomatoes make for the perfect side-dish to any southern comfort-type meal OR you could use them in a sandwich. We made a meal out of these Fried Green Tomatoes, Black-Eyed Peas, Jalapeno Cornbread, and some Sweet Tea. Yum. 

fried green tomatoes

Fried Green Tomatoes
  • 2 green tomatoes, cut in to ⅛-inch slices (we used an heirloom tomato)
  • 1 cup cornmeal
  • ¼ cup raw turbinado sugar
  • 2 teaspoons garlic salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon fresh squeezed lemon juice
  • 2 tablespoons regular unsweetened almond milk
  • 1 cup all-purpose flour
  • vegan butter (Earth Balance) for frying
  • dijon mustard (optional)
  1. In a shallow, wide dish, whisk together the almond milk & lemon juice. Set aside.
  2. In another shallow, wide dish, combine cornmeal, sugar, black pepper, and seasoned salt.
  3. Dip the tomatoes in to flour, then the milk mixture, and finally the cornmeal mixture; turning to coat each side.
  4. Melt vegan butter in a frying pan over medium heat. In a single layer, put the breaded tomato slices in the pan and fry until golden brown; turning to cook each side.

 Serve with dijon mustard or ​a chutney.
fried green tomatoes