Green Tomato Toast


  • 2 large green tomatoes
  • 1/4 small red onion
  • 1 handful fresh chives, fresh basil or oregano
  • 4 slices crusty bread
  • 4 ounces goat cheese
  • Garlic salt
  • Fresh ground pepper


  1. Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Chop or thinly slice the herbs.
  2. Toast the bread slices.
  3. On each slice of bread, spread goat cheese. Top with tomatoes, onion slivers, and herbs. Sprinkle the top of the tomatoes with garlic salt and fresh ground pepper. Serve immediately. 

Ripening Green Tomatoes: Although green tomatoes are great for cooking with, they’re also easy to ripen if you’d prefer to do that. The important thing to know is that unripe tomatoes will ripen if kept at a consistent 68-77°F . To ripen green tomatoes, bring them indoors and place them in a single layer at the bottom of a cardboard box. Keep them at a warm temp and out of direct sunlight, and they’ll change from green and hard to ripe and juicy in just a matter of days. It’s simple.

Other Great Uses For Green Tomatoes

  • Green Tomato Salsa Verde
  • Fried Green Tomatoes
  • Green Tomato Soup
  • Pickled Green Tomatoes
  • Grilled Green Tomatoes
  • Fried Green Tomato BLT
  • Green Tomato Pie

Cabbage Roll Casserole



  1. Preheat the oven to 350 degrees F .
  2. Heat the oil in a large sauté pan over medium heat. Add the minced garlic and cook for up to a minute, until fragrant.
  3. Increase heat to medium-high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
  4. In a 9×13 in (23×33 cm) baking dish, stir together the rice, chopped cabbage, and Italian seasoning.
  5. When the ground beef is cooked through, stir that in. Stir in marinara sauce.
  6. Bake for about 30 minutes, until the cabbage is crisp-tender.
  7. Top with shredded mozzarella, if using.
  8. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

Zucchini & Green Bean Sautee

  • 1 Tbs extra virgin olive oil (divided)
  • 1 large zucchini (halved and thinly sliced)
  • 1 ½ cups trimmed green beans (cut in bite-sized pieces)
  • ¼ cup thinly sliced scallions
  • 2 Tbs lemon juice
  • ¼ cup crumbled cheese (Feta or Shredded Parmesan, or Blue Cheese) – optional garnish
  • salt and pepper to taste
  • red chili flakes (optional)


  1. Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.
  2. Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.
  3. Remove from heat and stir in scallions, lemon juice and garnish with cheese and red chili flakes to serve.

Cheesy Beef & Cauliflower Casserole

  • 1 Tbs extra-virgin olive oil
  • ½ cup chopped onion
  • 1 med. bell pepper, chopped
  • 1 lb. lean ground beef
  • 3 Cups bite size Cauliflower florets
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon ground chipotle (optional)
  • 1 (15 oz) can petite-diced tomatoes
  • 2 cups shredded extra-sharp Cheddar cheese
  • ⅓ cup sliced pickled jalapeños
  • Optional: Tortilla Chips & Sour Cream for serving


  1. Position rack in upper third of oven. Preheat broiler to high.
  2. Heat oil in a large broiler-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Taste and add more salt if needed. Remove from heat.
  3. Sprinkle cheese over the beef mixture and top with sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.
  4. You can serve with Tortilla Chips and top with Sour Cream or eat on its own.
    ***Notes: Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference. • Use less, more or completely omit the cheese. • Mushrooms can be also added, just reduce the amount of spinach a bit.

Perfect Roasted Beets

How to Serve Roasted Beets
Enjoy these roasted beets as a simple side dish, or gussy them up (I use fresh chives, goat cheese and a balsamic reduction). You can also serve them as a component within your meal, or on top of a hearty salad. You’ll find some suggestions below to help you improvise.


  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste


  1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
  2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
  3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
  4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
  • Flavors that pair well with roasted beets:
  • Arugula and other bold greens, including collard greens
  • Avocado
  • Balsamic vinegar, red wine vinegar or apple cider vinegar
  • Black pepper
  • Carrots
  • Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, sour cream and plain yogurt
  • Fennel
  • Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon and thyme
  • Honey and maple syrup
  • Lemon and orange
  • Lentils
  • Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas and sunflower seeds
  • Onions, especially green, red and shallots

Spring Salad with Asparagus & Zucchini


  • Lemon Vinaigrette:
  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • ¼ cup fresh lemon juice
  • Zest from 1 lemon
  • 1 tsp Dijon mustard
  • ½ tsp honey, to taste
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked black pepper, to taste
  • Spring Salad:
  • 5-6 thick stalks Asparagus, ends trimmed
  • 2 cups butter lettuce (or romaine)
  • 2 cups Spinach (Kale can be used also)
  • 1 small Zucchini shaved (w/vegetable peeler)
  • 2 Radishes, thinly sliced
  • ¼ cup fresh Peas (or frozen & thawed)
  • ¼ cup of toasted Hazelnuts (or nut of your choice)
  • Shredded/shaved parmesan cheese
  • Olive oil to taste
  • Salt & pepper to taste
  • Preparation


  1. Lemon Vinaigrette: Make the lemon vinaigrette by combining vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
  2. Make the spring salad by preheating the oven to 375 degrees.
  3. Place the asparagus on the baking sheet then drizzle a bit of olive oil then season with sea salt & freshly cracked pepper, to taste; toss to coat. 
  4. Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife. 
  5. Combine the butter lettuce with the spinach and arugula in a bowl along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well-whisked lemon vinaigrette, to taste. 
  6. Gently toss the salad to coat then pour into a serving bowl. Top with the toasted hazelnuts, and a bit of shaved parmesan, then season with sea salt and freshly cracked pepper, to taste. 
  7. Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy. 

Spinach Asparagus Frittata

  • 3 tbsp Olive Oil
  • 1 Onion, diced
  • 7 ounce Spinach
  • 7 ounce Asparagus Stalks
  • 3 Garlic Cloves
  • 5 Eggs
  • ½ tsp Salt
  • Black Pepper
  • 1 tsp Thyme (or parsley, chives, etc. herbs of your choice)
  • ½ cup Milk
  • 3 ounce Cheddar Cheese, or cheese of your choice


  1. In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
  2. Now preheat the oven to 400 degrees F.
  3. Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
  4. In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
  5. Bake for 15 minutes or until the eggs are set.
  6. Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.

    *Notes: Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference. • Use less, more or completely omit the cheese. • Mushrooms can be also added, just reduce the amount of spinach a bit.

    Calories: 312kcal | Carbohydrates: 9g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 230mg | Sodium: 556mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5587IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 4mg

Greek Stewed Green Beans and Yellow Squash With Tomatoes

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 1 pound fresh green beans, trimmed
  • ¾pound yellow squash (3 medium squash), sliced
  • 1(14-ounce) can chopped tomatoes, or 1½ cups peeled, chopped tomatoes
  • Salt and freshly ground pepper to taste
  • ¼cup chopped fresh mint, parsley or dill
  • 1 to 2 tablespoons fresh lemon juice (optional)

Step 1  Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and ½ cup water. Bring to a simmer, then add salt and freshly ground pepper.

Step 2  Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Great as a side dish or main dish served over rice.

Tip  Advance preparation: This keeps well in the refrigerator, and you won’t have to worry about the beans fading, since the bright green fades during the cooking. The flavor, on the other hand, just gets brighter. It’ll be good for about four days.

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

  • 18 medium Brussels sprouts Kosher salt and freshly ground black pepper
  • 1- 12-oz package center-cut bacon (18 strips)
  • 1/4 cup pure maple syrup, + 1/2 cup more for
  • 1/2 cup mayonnaise
  • 1 Lemon-Zest of 1/2 lemon, + 2 teaspoons juice
  • Crushed red pepper flakes


Step 1:Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 tsp salt.

Step 2: Lay the bacon strips next to each other on a cutting board or baking sheet. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. 

Step 3: Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.

Step 4: Mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.

Step 5: Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

Roasted Brussel Sprouts

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • (Optional ingredients)
  • A squeeze of lime juice
  • Balsamic Reduction
  • Goat Cheese Crumbles
  • Some bacon fat and bacon bits
  • Parmesan Cheese


Step 1:Preheat oven to 400°F. (airfryer option below)

Step 2: Wash and dry sprouts well. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves and Cut the sprouts in half lengthwise through the stem.

Step 3: Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

*Top with an optional topping above and enjoy!
Airfryer Option: Prepare the same as above but set the air fryer to 390 degrees F and preheat for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes.