It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes! This is the perfect light summer meal, but if you would rather use it as a side dish, make our honey lemon basil grilled chicken breasts to go with it!
When you find something that the whole family will eat, you make it in every form possible! By some miracle, all my kids will eat pesto. PESTO! Of all the things! I’m not complaining because pesto is life!
This recipe is so tasty with a little smokiness from the roasted tomatoes and grilled corn. I love the addition of the bocconcini for the creaminess and added protein. It’s also healthy and so satisfying!
What Ingredients Go in Roasted Tomato Pesto Pasta?
This ingredients list is simple and so yum! You’ll need the ingredients for homemade pesto sauce and then just a few other items to get this recipe on the table. Here is your list:
Penne
Pine Nuts
Garlic
Basil
Olive Oil
Tomatoes – We like the little vine ripe tomatoes but cherry tomatoes or grape tomatoes work great too.
Grilled Corn – Definitely grill your own corn on the cob if you have the time, but if not, grab a back of roasted corn from the freezer section at the grocery store.
Parmesan (fresh)
Sea Salt
Pepper
Bocconcini: Also called fresh mozzarella balls or pearls.
So much fresh summer flavor! I love it! The measurements for each can be found in the recipe card at the end of this post.
How to Make Roasted Tomato Pesto Pasta
I said this recipe was going to be added to your list of quick dinner ideas, right? Here are the steps to have a healthy meal on the table in 15 minutes:
Get the water boiling and the pasta cooking. Follow the package directions and cook to al dente.
Toast the pine nuts
Roast the tomatoes.
Make homemade pesto while the pasta is cooking and tomatoes are roasting.
Boil and then char the corn (If you have the time, follow our grilled corn recipe). Cut the corn from the cobs.
Drain the pasta and add pesto and stir to combine.
Add grilled corn, roasted tomatoes and bocconcini and fold everything together. Salt and pepper to taste.
Sprinkle from some fresh parm and serve!
That’s it! 15 minutes! All the detailed instructions can be found in the recipe card down below.
I love this ridged penne pasta because the pesto clings all over it. You could do bowtie or rigatoni. It’s really great with any pasta you have on hand.
How Long Does Pesto Pasta Last?
If you store this pasta in an airtight container, it will last for up to 5 days in the refrigerator.
And now we come to one of my favorite parts of this pasta dish, it makes GREAT leftovers! Eat it warm for dinner and then cold the next day for a quick healthy lunch!
If you need a fabulous addition to your arsenal of quick dinner ideas, then you must try this grilled corn and roasted tomatoes pesto pasta! It’s a perfect weeknight family meal!
More Quick Dinner Ideas:
Servings: 8
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes!
Prevent your screen from going dark
Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you’re unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta. Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.)
8 Oz Penne Pasta
Meanwhile, heat a small skillet to medium heat and add the pine nuts.
2 Tablespoons Pine Nuts
Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma.
Remove from the heat and allow to cool slightly.
Add the pine nuts, garlic, and fresh basil to a blender or food processor.
2 Cloves Garlic, 1 Cup Sweet Basil
Process until as smooth as possible.
While the blender/processor is running drizzle in the olive oil, run the processor another 10-20 seconds and place in a bowl.
1/4 Cup Olive Oil
Stir in the parmesan cheese, salt and pepper. Set aside.
1/4 Cup Parmesan Cheese, Sea Salt and Fresh Black Pepper
Boil 2 ears of corn and then char over a gas burner or cook on the grill following our best corn recipe.
2 Ears Corn on the Cob
Preheat oven to 450 and place 1 vine of vine tomatoes on a parchment lined baking sheet and drizzle them with a little olive oil, salt and pepper. Roast for 15 minutes.
Vine Ripe Tomatoes, Sea Salt and Fresh Black Pepper
Once the pasta is done, drain and place in a large bowl.
Mix the pesto and pasta, cut the kernels off of the corn and pluck the tomatoes off of the vine. Chop the bocconcini and toss everything together with salt and pepper to taste.
7 Oz Bocconcini, Sea Salt and Fresh Black Pepper
Top with a sprinkle of fresh parmesan. Serve immediately.
1/4 Cup Parmesan Cheese
Cover left overs and store in the refrigerator for up to 5 days.
Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
Gardening in the low desert of Arizona during July is difficult. Learn how to maximize your Arizona garden’s potential in July and navigate the challenges of hot weather to ensure your plants’ survival. Keep reading to learn which tasks to do, how much to water, what pests to expect, and what to plant. I’ve also included a helpful “July Garden Task Checklist.”
July is typically the hottest month in the low desert. Monsoons may bring humidity and moisture, but they may not. It’s essential to pay attention to your plants’ watering needs this month. The average temperature is 107°F (81°C), and the average rainfall is 1.22 inches. When you’re in the garden this month, remember to work outside in the cooler morning and evening hours and stay hydrated.
What To Do in the Low Desert Arizona Garden in July
Click on the title to jump to that section and learn more about what to do during July:
Low desert includes elevations below 3500 ft in the Southwest, such as the Phoenix and Tucson metro areas.
Vegetable Gardening in the Low Desert Arizona Garden in July
A few keys to gardening during July in the low desert include:
Clear out squash and other plants that have stopped producing or show signs of heat stress and disease to make room for monsoon and fall planting.
Don’t prune or fertilize most plants. Most need to be in summer dormancy to survive. Pruning can expose new areas to sunlight damage, and fertilizing can cause stress.
Bell peppers can get sunburned if fruits get direct sun; provide some shade if scalding is a problem.
Tomatoes may be finishing up. Remove spent or diseased plants. Note which varieties you liked and which did well. If tomato plants still look healthy, let them stay in the garden and keep them alive. They will produce again when temperatures fall.
Cucumber production slows or even stops this month as temperatures heat up. Pull plants if necessary if cucumbers are bitter or pests or diseases are an issue. Plant Armenian cucumbers in their place. Although other cucumbers may not like the heat, Armenian cucumbers thrive all summer.
Pot up any indoor-grown seedlings outgrowing their containers if it is not time to plant them outside. Fertilize indoor-grown seedlings every other watering.
Go through your seeds and plan for fall and winter planting.
Onion blooms have developed seeds. Save them and try growing your own from seed. You can also save bolted parsley and dill seeds.
Possible Harvests This Month:
Roma tomatoes
Harvest crops early in the day when temperatures are cooler, and their moisture content is higher. Bring harvests inside right away to prolong storage life and increase food quality.
Here’s a tip for cucumbers after harvesting: Immediately immerse them in cold water to disperse “field heat” to increase the increase storage life and keep cucumbers crisp.
Immersing cucumbers in ice water cools them quickly
(click on the link to read “How to Grow” articles about each crop)
Vegetable Watering Guidelines:
Hopefully, monsoon humidity and added moisture will come to the low desert this month. A rain gauge is helpful for measuring how much rain you receive. If you measure .5 inches of rain, check that the rain penetrated your soil and then turn off your water timer. You can also insert a screwdriver into grass or rocks to determine whether to water. If it passes easily into the soil, you can wait to water. Monitor plants for signs of stress and ensure they get enough water and have good drainage.
During hot weather, annual vegetables need more frequent watering. Water to a depth of about 8-12 inches every 2-3 days, allowing the top of the soil to dry out before watering again.
During July, I usually water my raised beds every other day.I use the garden grids from Garden in Minutes to water my raised beds. Use code Angela10 to save $10 off $100 or GITG5 to save 5 percent on any size order.
If you haven’t already, check the irrigation system and timer. Run the system; inspect all drips and sprinklers for leaks and proper watering.
Rachio Smart Sprinkler Controller
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Twice a month, I share my personal garden journal. From the first seedling to the last harvest, you can follow my gardening adventures in Arizona’s unique low desert. As a member, you have access to the past 3 years of garden journals and monthly classes.
Join me, and let’s make your garden thrive under the desert sun!
Low Desert Arizona in July: Pests & Wildlife to Watch Out For This Month
Monitor plants for pests and diseases. If plants are struggling or overwhelmed with pests, it is often best to remove them rather than treat them. The heat is stressful for plants – they probably won’t recover if they are overtaken.
Damage from leaf-cutter bees
Common Pests During July:
You may see circles cut out from leaves on roses, pomegranates, and other plants. Leaf-cutter bees are responsible and use the leaves to build their nests. It’s cosmetic damage only and nothing to worry about. These solitary bees are excellent pollinators.
Monitor squash and melon plants for squash bugs in all stages: adults, eggs, and nymphs. Keep a soapy bucket handy to drop them into. If numbers increase or get out of hand, consider pulling the plant.
Three-lined potato bugs are a common nuisance on tomatillos and ground cherries. If spotted, check plants several times a day. Keep a soapy bucket handy to drop them into. If numbers increase or get out of hand, consider pulling the plant.
Leaf miners on cantaloupe or other melons. Remove damaged leaves.
You may still have aphids or chrysanthemum lace bugs on sunflowers, but hopefully, beneficial insects like lacewings and ladybugs will take care of them for you. If not, you can remove damaged leaves and spray them with water.
Spray off beans with water to discourage spider mites
Spider mites are common on beans, especially in hot, dry conditions. Spray the area often with water to discourage them. If you need to treat, a combination of Safer Insect Killing Soap and Monterey Horticultural Oil can be effective. Use at sundown and then rinse the leaves well afterward to prevent burning. Follow package instructions and use sparingly– only on affected areas to prevent harming beneficial insects.
If rollie-pollies are eating seedlings (they especially love beans) before they sprout, an effective solution is to sprinkle a small amount of this slug and snail bait when you plant. It is iron phosphate with an attractant for slugs. It’s non-toxic to worms and safe to use.
Monitor tomato, pepper, and eggplants for tomato hornworms. If you see insect frass (droppings) or eaten leaves, look closely for hornworms. Handpick and feed to chickens.
A soapy bucket of water is essential for catching squash bugs and leaf-footed bugs
Monitor pomegranate trees for all stages of leaf-footed bugs. If spotted, daily vigilance and dropping them into a bucket of soapy water are effective solutions to this difficult pest.
Other common pests include katydids, crickets, and grasshoppers. Birds and spiders are natural predators.
Milkweed and other seed bugs are common on seed pods and best left untreated; they usually don’t cause damage.
Lovebirds on branching sunflowers in Mesa, Arizona
Wildlife and Beneficial Insects:
Lovebirds and lesser goldfinch are commonly seen on sunflowers this time of year. They love the seeds, and the lesser goldfinch also enjoy eating the leaves.
Bees, hoverflies, wasps, lacewings, praying mantids, syrphid flies, parasitic wasps, assassin bugs, and other beneficial insects are active now.
Other wildlife may include lizards, hummingbirds, butterflies, and moths.
Keep your chickens cool by providing water for them to stand in. Consider adding a misting stand. Keeping them hydrated with extra cucumbers and watermelon can also help.
Gulf Fritillary caterpillar
Low Desert Arizona in July: Container Gardening Tips
If possible, put small containers away until the fall. Use the soil from the containers as mulch or add to compost.
Move containers to areas of your yard that receive afternoon shade naturally.
Group containers and grow bags close together for an insulating effect.
Container Watering Guidelines:
As temperatures heat up, monitoring containers closely and watering often is crucial. You may have to water every day. If you’re not sure, use a moisture meter to check soil moisture levels.
If containers dry out too much, the soil may become hydrophobic. When watering, check the soil to ensure water is absorbed and not repelled by hydrophobic soil.
During July, I usually water my containers every other day and fill up the ollas each time I water. Adding ollas to containers helps with watering during the summer. I use ollas from Growoya. For a discount, use code GROWING.
Flower Gardening in the Low Desert Arizona Garden in July
Arizona gardening in July wouldn’t be the same without sunflowers! I love this branching variety. They are everywhere in my yard, and I love them. There are many reasons to plant sunflowers: they provide shade, can be used as a trellis, attract wildlife and pollinators, and are simple to grow from seed in nearly any spot in your yard.
Rudbeckia attracts pollinators, grows well from seed, and makes an excellent cut flower.
Tithonia is a heat-loving favorite that also makes an excellent cover crop.
Globe Amaranth thrives in the heat with consistent watering. I like to harvest the flowers for cut flowers. I’ve planted them in my flower beds and throughout my garden beds to attract pollinators.
Cut back spent hollyhocks and save the seeds this month. Leave the roots in place.
Zinnias are a champion of Arizona gardening in July. Give them consistent moisture, and enjoy the lovely blooms! They are also excellent cut flowers.
Zinnias growing up through trellis netting for cut flowers
(click on the link to read “How to Grow” articles about each flower)
Bee balm
Flower Watering Guidelines:
As temperatures heat up, annual flowers will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.
Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona. • PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors. • BLOOMING GUIDE: Photos show what may be in bloom that month.
Looking for more ideas for flowers that can take the heat of an Arizona summer? This article shares my favorite ones with tips for how to grow them.
Fruit & Fruit Trees in the Low Desert Arizona Garden in July
If you haven’t already, mulch your trees well. Adding worm castings, compost, and mulch three times a year will prepare and help your trees from high summer temperatures. Learn more in this blog post. Valentine’s Day, Memorial Day, and Labor Day are the best times to do this. However, it is beneficial at any time of year and will not burn plants.
Keep fruit picked up to discourage insects and pests.
Pomegranates may drop some fruit this month. Read this article for more information about how to grow pomegranates.
Anna’s apple harvests finish up this month. Fruit left too long on the plant may cook! Harvest and bring indoors. Here are our favorite recipes to use Anna apples.
Monitor grapes and blackberries for harvest readiness. Cover to protect from birds if necessary.
Shade newly planted fruit trees to help them survive their first summer. Monitor watering closely.
Grapes
Citrus:
Citrus is developing on all the citrus trees throughout the yard. Last month, the trees self-thinned, and the fruit that is left on the tree is growing well. Citrus trees appreciate the monsoon rains and higher humidity this month.
Paint or wrap any trunks exposed to sunlight to protect them from damage. Any water-based paint works to paint citrus. I prefer using tree wraps over paint. It’s like wearing sunscreen versus a swim shirt. The wrap offers better protection.
Monitor your fruit trees for signs of water stress. Leaf curling is usually the first noticeable sign. Wet the soil from the tree trunk to just past the tree’s drip line.
Established citrus trees should be watered once every 7-14 days to a 2-3 feet depth.
Water annual fruit and high water use vines every 2-5 days to a depth of 8-12″.
Water established fruit trees every 7-10 days to a depth of 18-24″.
Grape vines need deep watering every 5 days.
Water annual fruit and high water use vines every 2-5 days to a depth of 8-12″.
Grapefruit in July
Herb Gardening in the Low Desert Arizona Garden in July
Mrs. Burn’s lemon basil
Lemongrass grows quickly in the heat.
Lightly harvest perennial Herbs like rosemary, thyme, sage, and oregano. Cutting back too much can be stressful.
Mint doesn’t look great over the summer. When temperatures moderate in the fall it will rebound.
Basil is the champion herb of summer. The more you harvest, the more it will grow. Use it and preserve it by freezing or freeze-drying.
Harvest seeds from bolting parsley, fennel, and dill.
Bolted fennel
Herb Watering Guidelines:
As temperatures heat up, annual herbs will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.
Water desert-adapted landscape perennial herbs (like rosemary) every 7-21 days (water to a depth of 18-24″).
Many Mediterranean herbs, such as sage, rosemary, lavender, oregano, and thyme, are more likely to die from overwatering and root rot in the summer than from underwatering. Take care not to overwater them.
Arizona Herb Planting Guide helps you learn when to plant over 30 different herbs in Arizona and whether to plant seeds or transplants.
Landscape Plants in the Low Desert Arizona Garden in July
Sparky Tecoma
Prepare for monsoon winds by staking any small trees requiring extra support and properly pruning trees and shrubs. If limbs or branches break, prune back to the main trunk if possible. Learn more about preparing for monsoons in this blog post.
Tecoma is in full bloom and doesn’t mind the heat. Hummingbirds and pollinators love it. This is an excellent addition to an Arizona garden landscape.
Yellow Dot is a vigorous ground cover that grows rapidly in well-drained soil and can grow in full sun or shady areas. It looks great most of the year and provides a living mulch to trees in the summer heat.
Ornamental Sweet Potato Vine is a fast grower available in several colors. Lavish greenery and filler even in the hottest months. This vine is easy to start from cuttings; root in water first and then plant. It’s that simple. Regular watering keeps it lush. Learn more about how to grow sweet potato vine in this article.
July is not the month to prune or fertilize landscape plants, trees, and shrubs. Pruning and fertilizing encourage new growth and expose new areas to damaging sunlight, which is stressful for plants when temperatures are above 100°F (38°C).
If plants die, don’t replace them. Instead, look around at other plants in your neighborhood growing well for replacement ideas. For desert-adapted plants that require less water, check this guide, Landscape Plants for the Arizona Desert. Wait to plant until the fall.
If stinknet sprouts in your yard, pull it and dispose of it so the seeds do not spread. If the flowers are dried and the plant is dead, remove it carefully— it will shed thousands of seeds. Bag it up in a sealed bag and throw it in the trash.
Landscape Plants for the Arizona Desert
Palms are an exception to planting. They grow and get established best in warm soils, and July is an excellent month to plant them. Keep the roots and area around the roots hydrated to encourage growth into the surrounding soil. Support the plants until they become established to avoid disturbing the growing roots.
If you are considering removing Bermuda grass, July is an excellent time. Learn more in this blog post.
SEED, TRANSPLANT, OR BOTH? S = Seed / T= Transplant
Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona. • PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors. • BLOOMING GUIDE: Photos show what may be in bloom that month.
Low Desert Arizona in July: Flower seeds to start indoors
(Click the link for seed sources.)
Sources:
1 – For additional information on watering practices, visit: “Association of Municipal Water Users Authority. (2023). Landscaping with Style in the Arizona Desert.” https://www.amwua.org/landscaping-with-style.
This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.
Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.
A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.
Easy to make and no cooking required makes this dish a favorite for everyone!
Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche
Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.
While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .
The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.
Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.
Variations
Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche
This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
Chop the shrimp into bite-sized pieces (recipe below).
Whisk together the citrus juices & pour over the shrimp to marinate.
Add remaining ingredients except for avocado & marinate.
Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.
If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.
What to Serve with Shrimp Ceviche?
So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.
Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.
Storing Shrimp Ceviche
Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.
More Mexican-Inspired Faves
Did you enjoy this Shrimp Ceviche? Leave a rating and a comment below!
4.97 from 164 votes↑ Click stars to rate now! Or to leave a comment, click here!
Easy Shrimp Ceviche Recipe
Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.
Prep Time 20 minutesminutes
Marinating Time 30 minutesminutes
Total Time 50 minutesminutes
Prevent your screen from going dark
Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results. Shrimp Ceviche is best enjoyed the same day it’s made. *We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche). If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.
Hands down, this is our favorite guacamole recipe!
Loaded with fresh avocados, onion, jalapeno, tomato, and cilantro, this recipe is brightened up with a dash of lime juice to bring out all the zesty flavors of Mexico!
This easy recipe comes together quickly and can be enjoyed immediately.
Serve as a dip, spread, or a dressing!
Homemade guacamole can be made smooth or chunky, depending on how you like it!
Ingredients for Guacamole
Avocados:For perfectly ripe avocados, choose fresh, firm ones without any bruises or tears on the skin. Even frozen avocados work well, once they’re thawed of course.
Mix-Ins: I love to use fresh ingredients in my guacamole. Stir in fresh tomatoes, jalapenos, onions, and lime juice to enhance the flavor and texture. Tomatoes add juiciness and a touch of sweetness, jalapenos bring a spicy kick, onions offer a crunchy texture and sharp flavor, and fresh lime juice gives a tangy taste while keeping the avocado from browning.
Seasonings: Just a little fresh cilantro, garlic, salt, and pepper are all that is needed to bring out the buttery avocado flavor.
Guacamole Variations:
Stir in a couple of spoonfuls of your favorite salsa or a can of Rotel.
Add chopped black olives, corn kernels, serrano pepper, or green chiles.
Take it to the next level with a dash or two of taco seasoning or a spicy adobo blend. Even a shake or two of Tabasco will spice it up!
How to Make Guacamole
Cut, peel, and remove the pit from the avocados (recipe below).
Mash avocados with lime juice (mash them less for a chunky-style guac).
Fold in the remaining ingredients and adjust the seasonings before serving.
We made guacamole in a cooking class in Mexico, and a tip they shared with us was to save the pit of the avocado. Once the guacamole is prepared, add the pit to the bowl to keep it from browning.
Guacamole Tips and Tricks
Keep the pit from the avocado and store it in the bowl with the guacamole. To prevent leftover guacamole from turning brown (oxidizing), press a piece of plastic wrap over the surface so the wrap is touching the surface. Store in an airtight container for up to 2 days.
My Favorite Things to Serve With Guacamole
Did your family enjoy this guacamole recipe? Leave a comment and a rating below.
5 from 19 votes↑ Click stars to rate now! Or to leave a comment, click here!
Our Fave Guacamole Recipe
Guacamole is a classic Mexican staple that adds flavor and color to a variety of dishes.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
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Cut the avocados in half, peel, and remove the pit. Place in a mixing bowl.
Squeeze the juice from one lime into the bowl and use a fork to gently mash the avocados. They should be a little chunky.
Add the onion, tomato, jalapenos, and cilantro to the avocado mixture and stir to combine. Taste and season with salt and pepper and additional lime juice as desired.
Serve immediately.
To store leftovers, press plastic wrap directly onto the surface of the guacamole to limit contact to the air. Keep in the fridge for up to 2 days.
A classic chef salad should be in every recipe box!
Fresh veggies, ham, turkey, eggs, and cheese are served over lettuce and served with a ranch or Thousand Island dressing.
It’s light, crisp, and refreshing for an easy and elegant salad.
This salad is a great way to clean out the fridge and use up the vegetables you have on hand.
Filled with fresh ingredients, it’s just right for light summer dinners at home.
This is a classic Chef salad recipe with protein, fiber, dairy, and veggies; it’s a main meal salad.
Chef Salad Ingredients
Lettuce:Iceberg lettuce is the base of this recipe. Romaine or bibb lettuce also are great in this recipe.
Protein:Use both turkey and ham slices for this recipe. You can also use leftover grilled chicken, shrimp, salmon, or a handful of bacon crumbles for extra flavor.
Cheese:Sliced or shredded cheddar cheese is my favorite in Chefs salad. You can also use Swiss, provolone, or feta cheese.
Veggies: Classic Chef’s salad ingredients like cherry tomatoes, red onions, and cucumbers add crunch and flavor to this recipe.
Dressing: I prefer a creamy dressing with chef’s salad such as Thousand Island or Ranch, but you can also use Italian dressing.
Dressings for Chef Salad
Variations
Top with homemade croutons, or toasted nuts like sunflower or pumpkin seeds.
Add chopped kale, spinach, or a bag of shredded cabbage.
Mix in other veggies like shredded carrots, avocado, black or kalamata olives, or pepperoncini peppers.
Make this classic chef salad as a hearty lunch or light dinner.
Tear the lettuce and add it to a large salad bowl (recipe below).
Top with the remaining ingredients.
Dress with your choice of salad dressings and serve.
To save time, prep the ingredients for Chef’s Salad ahead of time and store them separately until ready to be assembled and served.
Try a pre-shredded bag of mixed greens in place of the lettuce.
Make a batch of hard-boiled eggs in advance so they are chilled and ready. Peel and store them in an airtight container in the refrigerator for up to 1 week.
Holly’s Favorite Tips & Tricks
Homemade dressing is really easy to make, and the taste is much better.
The best, bistro-worthy chef salads are served extra cold! Chill the serving bowl, the ingredients, and the dressing.
You can toss this salad, but I prefer the presentation when it’s not tossed.
This salad is best enjoyed the same day as making it, but leftovers (without the dressing) can be kept in a covered container in the refrigerator for up to 3 days.
When ready to serve, add new greens and veggies for crunch. Drizzle with fresh dressing before serving.
The Best Summer Salads
These delicious recipes turn a side salad into a full meal deal!
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5 from 15 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chef Salad
This chef salad is a classic with lettuce, ham, turkey, eggs, and cheese. Simply delicious.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
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Wash the lettuce and spin it in a salad spinner to dry. Tear into bite-sized pieces.
Slice the ham and turkey into ½-inch strips.
Place the lettuce in a large bowl (or divide over 4 individual serving plates).
Arrange the ham, turkey, cheese, eggs, red onion, tomatoes, and cucumber over the salad. Garnish with a little bit of parsley if desired.
Serve with Thousand Island or Ranch dressing.
Ingredients can be prepared and stored in the fridge for up 3 days before serving.
Leftovers will keep in the refrigerator for up to 3 days.
Mexican sauces can bring extra summer heat – but this recipe blends in a little chill….try marijuana tomatillo salsa verde.
In Canada and the US, 1 out of every 10 restaurants are Mexican, people love Mexican food. Polling shows that almost one-third of people love spicy food (31%), nearly two-fifths like it (36%), less than a fifth don’t like it (19%), and the remaining percentage don’t have a strong opinion (14%). The question is what’s wrong with the 19%? This summer time marijuana tomatillo salsa verde salsa verde brings both heat and chill…and can be served any day on chips when you just want to relax.
Salsa verde is a spicy, green Mexican sauce based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire. Make this and some mocktails and you will have epic backyard fun.
Using the water soluble cannabis sugar will help tame and balance the tartness of the late-season tomatillos, while roasting or charring helps concentrate the flavors and adds some depth and sweetness. We usually can around 20 pints of this salsa to make it through the winter months without a garden. Enjoy this as a salsa or use it to braise a pork shoulder. Either way, you win.
Photo by Chef Sebastian Carosi
Using the water soluble cannabis sugar will help tame and balance the tartness of the late-season tomatillos, while roasting or charring helps concentrate the flavors and adds some depth and sweetness. We usually can around 20 pints of this salsa to make it through the winter months without a garden. Enjoy this as a salsa or use it to braise a pork shoulder. Either way, you win.
Tomatillo Salsa Verde
*best made in late summer when the local farmers markets are over ran with fresh garden grown tomatillos, peppers and herbs…
prep time: 20 minutes
cook time: 15 minutes
yield: 1-1½ quarts
total thc/cbd: 50mg thc / 50mg cbd
equipment needed: cast iron skillet, tongs, blender, cutting board, chef’s knife, large bowl, blender
Ingredients
3 lbs organic tomatillos (husks removed by soaking in a bowl of warm water)
1 large sweet onion (peeled and medium diced)
6 cloves of garlic left in their peel
1 bunch of organic cilantro (rough chopped, stems and all)
1 cup fresh cannabis leaves
3-4 jalapeno peppers (depending on how hot you want your salsa)
3 Tbsp fresh lime juice
¼ to ½ cup water (depending on your overall desired consistency)
In a hot dry cast iron skillet over med/high heat, place the tomatillos, peppers and the garlic cloves in their peel. Sear the vegetables on all sides until lightly charred, moving around with the tongs. Remove the vegetables from the pan… let them cool to room temperature. Place the cooked vegetables and all of the remaining ingredients in a blender. Pulse until the mixture reaches your desired consistency. Adjust seasonings (lime juice, salt, pepper and cumin) mix well. Place in a container and cool overnight in the fridge before serving.
Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite.
Chickpeas are combined with juicy tomatoes, crisp cucumbers, and creamy avocados all tossed in an easy homemade lemon-kissed dressing.
This easy salad recipe is the perfect side dish for almost any meal or a great lunch. Add some protein like grilled chicken breasts to make it a hearty dinner!
It’s incredibly easy to make with almost any salad veggies you love.
This chickpea salad recipe is packed with protein and nutrients and tastes so delicious.
The dressing is fresh and needs just a few ingredients.
It’s great to make ahead and perfect as a side dish or for lunches all week long.
Ingredients in Chickpea Salad
Chickpeas: Also known as garbanzo beans, this recipe calls for canned chickpeas. Be sure to rinse them to remove excess salt.
Cucumbers: Use English, Persian, or baby cucumbers, as they have nice, thin skins and don’t require peeling.
Tomatoes: You can use grape (or cherry tomatoes) or seeded and diced Roma tomatoes.
Bell peppers: Green bell peppers add crunch and flavor. Use red bell peppers for a sweeter flavor.
Parsley: Parsley adds a lot of flavor (and it doesn’t always get enough credit for the freshness it adds!). It can be replaced with other fresh herbs like cilantro or dill.
Variations
This chickpea salad recipe is so versatile. Swap in your favorite vegetables; red pepper for green pepper, white or green onion for red onion.
Try adding kalamata olives or a bit of feta cheese. Feta is quite salty itself, start with less salt when you add the seasonings.
How to Make a Chickpea Salad
Add the veggies and rinsed chickpeas to a bowl (recipe below).
Drizzle with oil, vinegar, and seasonings. Toss to combine.
If using, top with avocado and enjoy!
Chickpea salad will last for up to 5 days in the fridge. If you’re making this ahead of time, cut the avocado just before serving!
Chickpea Salad Dressing
This salad is full of fresh ingredients so I keep the dressing nice and light. A simple mixture of red wine vinegar and olive oil with a hint of seasoning is all that’s needed.
Choosing Olive Oil: Extra virgin olive oil is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (but it isn’t lighter in fat or calories). We prefer a lighter version of olive oil in this recipe. Vegetable oil or avocado oil will also work.
Fresh and Flavorful Salads
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Chickpea Salad
Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
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In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.
Refrigerate for at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 5 days.
This Ranch Pasta Salad is one you will make over and over again. It is super versatile and a wonderful favorite year round. The homemade dressing is a game changer!
If you love pasta salads you will want to try this Bow Tie Pasta Salad! It’s loaded in vegetables and perfect for any gathering.
❤️WHY WE LOVE THIS RECIPE
We love the homemade Ranch on this salad, it just gives it a great flavor and really blends the vegetables. You could always add pepperoni, rotisserie chicken, chopped ham to this salad to make it more of a meal. Super versatile and always a hit!
🍴KEY INGREDIENTS
Rotini pasta (could use any kind of pasta you like)
Cherry tomatoes, cut in half (could use more or 1 large tomato, chopped and drained)
Cucumber, coarsely chopped
Dressing Ingredients:
Mayonnaise or salad dressing (your preference)
Buttermilk
Sour cream
Dried parsley flakes
Garlic powder
Black pepper
Salt
Dillweed
SWAPS
You can add any vegetables you like to this and remove any you don’t. It’s a salad that will work with just about anything, and it’s always a hit!
🍽️HOW TO MAKE
This salad is super easy, the longest part is taking the time to chop up all the delicious vegetables!
Step 1 Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients.
Step 2 Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below.
Step 3 Let cool in the refrigerator for several hours before serving or overnight.
⭐TIP
This salad will keep for a few days in the refrigerator, if it becomes dry just add some mayo. Also this dressing is one of our favorites, you an double it and put it in a mason jar and enjoy it on other salads, dip veggies in it, etc.
OTHER RANCH SALADS
STORING & SERVING SIZE
We store this in an air tight container in the refrigerator and it makes about 10-12 servings.
This ranch pasta salad is so refreshing on a summer day. Make this to enjoy with family and friends for any gathering. The ranch dressing is delicious too!
Prep Time 20 minutesmins
let chill overnight or a few hours 4 hourshrs
Total Time 4 hourshrs20 minutesmins
Course Salad
Cuisine American, southern
8ouncessalad rotini pastacould use any kind of pasta you like
1can medium pitted ripe olivesweight 6 ounces, drained, chopped
1/4cupreal bacon bits
1cupsharp cheddar cheeseshredded
1/2cupgreen onionchopped (or about 3 onions)
12cherry tomatoescut in half (could use more or 1 large tomato, chopped and drained)
1cupcucumbercoarsely chopped
Ranch Dressing Ingredients
1/4cupmayonnaise or salad dressingyour preference
1/2cupbuttermilk
1/2cupsour cream
1/2teaspoondried parsley flakes
1/4teaspoongarlic powder
1/4teaspoonblack pepper
1/4teaspoonsalt
1/8teaspoondillweed
Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients.
Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below. Let cool in refrigerator for several hours before serving or overnight. Makes about 10 to 12 servings. Serve over lettuce or as is. (Note: This salad will keep in the refrigerator for several days. If becomes dry after a few days, add more mayo.)
Can easily add cooked chicken, pepperoni, salami, ham, etc.
This Italian inspired tortellini salad recipe is a full meal deal!
Tortellini, salami, cheese, and veggies are tossed in Italian dressing for a hearty pasta salad. Serve it as a side dish or main dish all year long.
Bright and beautiful, this recipe is jam-packed with flavor.
This tortellini salad is great as a side dish but hearty enough to serve as a main dish, too.
It’s great for parties or lunches since it’s easy to prep ahead.
Ingredients for Tortellini Salad
Tortellini: Cheese or spinach tortellini is great in this recipe. Tricolor tortellini adds a pretty punch of color.
Veggies: Vegetables including onions, red and green bell pepper, and cherry tomatoes add both color and lots of flavor.
Bold Flavors: We love salami but you can use pastrami, prosciutto, ham, or pepperoni.
Cheese: Since I use cheese-filled tortellini, I only add a sprinkle of parmesan for flavor. If using spinach tortellini, you can add chopped mozzarella.
One of the best things about tortellini salad is the ingredients can be mixed and matched for whatever you have on hand!
Artichokes, sun-dried tomatoes, and olives great additions.
Up the protein with leftover shredded chicken or even grilled shrimp.
How to Make Italian Tortellini Salad
Cook & drain tortellini. Rinse with cold water to stop the cooking.
Combine with remaining ingredients according to the recipe below.
Cover & chill before serving.
As with most pasta salad recipes, the pasta will soak up some of the dressing as it sits. Cook the pasta until just firm and dress it very generously.
Leftovers
Italian tortellini salad will last up to 5 days in the refrigerator in a covered container. Simply stir and serve!
More Summer Salads
Did you make this Italian Tortellini Salad? Be sure to leave a rating and a comment below!
4.99 from 95 votes↑ Click stars to rate now! Or to leave a comment, click here!
Italian Tortellini Salad
Bright, flavorful, & full of fresh veggies, this Italian Tortellini Salad is the perfect dish for a potluck or backyard BBQ!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
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Cook the tortellini in a large pot salted water al dente according to package directions.
Once cooked, drain well and rinse under cold water to cool and stop from cooking.
In a large bowl, combine cooled tortellini, tomatoes, salami, onion, bell pepper, Parmesan, and parsley. Add the dressing and toss well to mix.
Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.
Optional additions:
1 cup marinated artichoke hearts, drained
1/2 cup pitted olives
1/2 cup sundried tomatoes
Any color bell pepper will work in this recipe. If the onion is really strong, soak it in cold water while you prepare the other ingredients. Do not overcook pasta. To save time, start the pasta and chop the other ingredients while the pasta is cooking. The pasta will soak up dressing as it chills, be sure to dress generously. Store in an airtight container in the fridge for up to 5 days.
Bacon –Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing
The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.
Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.
Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.
Variations
Try adding any of the following to this salad:
chopped celery, bell pepper, or red onions
sliced black olives
green peas
How to Make Bacon Ranch Pasta Salad
Prep the dressing and set aside (recipe below).
Boil the pasta according to package directions.
Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.
Recipe Tips
Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
The pasta will soak up the dressing as it sits, so dress generously.
The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers
Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.
More Pasta Salad Recipes
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Bacon Ranch Pasta Salad
A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.
In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.
Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.
Set aside 1 tablespoon of green onions and half of the bacon for garnish.
In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.
Garnish with sliced avocado if using and remaining bacon and green onion.
Use rotisserie chicken or leftover chicken.
For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.
Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.
This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make. You’ll never buy salsa again and you might find yourself eating it every night!
Best Homemade Salsa Recipe
This post has been a long time coming. It’s no laughing matter to set out to make the Best Homemade Salsa Recipe. It all started years ago when my friend, Krysta, made the most delicious homemade salsa EVER.
What’s the key? Oh, friend let me tell you…
Restaurant Salsa Recipe
A restaurant salsa is not big and chunky, that’s a pico de gallo. No, this easysalsa recipe is actually more similar to what you’d pour out of a jar with 100% better flavor.
What makes it a restaurant salsa? Two things:
Canned Fire Roasted Tomatoes
Blending versus strictly chopping the ingredients.
Oh Sweet Basil Pro Tip
If you live anywhere like we do, fresh tomatoes might not be super easy to get all year round, however they do make for the best salsa.
Let’s break it down even more so that you can be successful whether at the grocery store or at the farmer’s market.
Which Tomatoes are Best for Salsa?
When making a homemade salsa like our chunky tomato salsa you can use a variety of tomatoes, but for a restaurant style salsa you’re going to want to stick to Roma Tomatoes.
How to Pick Good Tomatoes
Tight Skin- Look for tomatoes with really tight, smooth skin, no wrinkles as that’s a sign of withering from age.
Coloring- Even coloring without yellow or orange or green marks means it ripened on the vine as it should.
Weight- The heavier the tomato the better! This is the most important of all. Pick it up and resist squeezing it. The more often you feel tomatoes the better you’ll get at feeling the weight.
Should You Add Sugar to Salsa?
A dash of sugar is used to balance the acidity of the tomatoes which often comes from using store-bought vs garden tomatoes.
Salsa Ingredients
While you can use all canned items (not the onion) for salsa, I’ve found that a combination of fresh and canned works the best for a copycat Mexican restaurant salsa recipe. I think that’s because the canned tomatoes add a more thick and saucy salsa versus a pico de gallo like salsa.
Here’s what we use for Mexican Salsa:
Tomatoes: Roma tomatoes are the best for this recipe.
Cilantro: Fresh, bright green bunch with or without stems.
Garlic: Fresh minced garlic cloves.
Onions: Red onions have a subtle flavor and add great color.
Jalapeno: Add flavor and a little heat. You can use other spicier peppers if preferred, like serrano pepper.
Canned Tomatoes: Fire roasted tomatoes pack the best flavor.
Salt: Adds flavor
Lime Juice: Fresh lime juice is preferred!
Sugar: Cut through the acidity of the tomatoes.
Seasonings: Chili Powder and Ground Cumin
How to Make Salsa from Scratch
Making salsa at home is really easy. All you need is a blender (a food processor would also work great)!
Chop the tomatoes, onions, cilantro and garlic.
Place all ingredients except the salt in the blender.
Pulse until desired consistency.
Stir in salt to taste and serve.
Oh Sweet Basil Pro Tip!
Guess what, this homemade salsa is even better the second day!!!! Make it a day ahead and take half of the work out of Taco Tuesday.
Our Favorite Recipes to Add this Salsa to:
The truth is that this salsa would go great with any of our Mexican Recipes. Here are just a few of our top recommendations:
Do You Need To Peel Tomatoes For Salsa?
You do not have to peel tomatoes for salsa. In fact, I prefer you not peel them because it adds more texture and flavor to the salsa. Plus, peeling tomatoes is a hassle so be glad you don’t have to.
Should Salsa Be Cooked?
Salsa does not need to be cooked, that’s why we love it so much! Fresh, uncooked salsa has a bright, refreshing taste and color. If you’re wanting to can the salsa then most people will cook it to be sure there isn’t any bacteria etc.
How Long Will Fresh Salsa Keep?
Alright, so how long will homemade salsa last? 5-7days in the refrigerator in an airtight container.
How to Store Salsa
Salsa is best kept in a jar with a tight fitting lid or if you don’t have a jar use a plastic container.
Can Fresh Salsa Be Left Out?
It is only safe to leave fresh salsa out for about 2 hours. After 2 hours bacteria may begin to grow.
How Do You Know If Salsa Has Gone Bad?
To tell if salsa has gone bad, look for significant discoloration, and any signs of mold around the edge of the container.
You can also tell by changes in the smell; If salsa has become mushy and has an off odor, it should be thrown away.
Is It Cheaper to Buy or Make Salsa?
You’ll for sure save money by making your own salsa, especially if the vegetables are from your own garden. And homemade salsa is generally healthier than most of the sugary varieties you’ll find in stores.
Craving some fresh and flavorful salsa? Skip the store-bought stuff and try this quick and easy homemade salsa recipe that tastes just like restaurant-style salsa in just 5 minutes! Perfect for dipping, topping, or snacking on its own.
More Homemade Condiment Recipes You’ll Love:
Servings: 20
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make.
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Place all ingredients in a blender and pulse so that the salsa is slightly chunky in texture. Not as big as pico de gallo but not smooth either.
Summer is the perfect time to enjoy grilled vegetables.
Mix and match your favorite summer veggies, toss in a zesty marinade, and grill on the BBQ until tender-crisp!
This recipe makes the best side dish or healthy snack!
Best Vegetables for Grilling
This grilled vegetable recipe produces perfectly grilled vegetables with lightly charred edges and a sweet, smoky flavor.
sliced zucchini
bell peppers
mushrooms
onion
asparagus
tomatoes
eggplant
mushrooms
Ingredients for Grilled Veggies
Vegetables – Choose a variety of fresh vegetables from the list above or use what’s your fridge. If using firm veggies they can be slightly pre-cooked (like potatoes, carrots, or cauliflower).
Seasoning Mix – This flavorful sesoning mix adds flavor to the veggies. Once cooked, I love to sprinkle with fresh herbs from the garden like basil, parsley, or cilantro.
How to Grill Vegetables
Grilled vegetables are super easy to make and are full of delish flavor!
Toss prepared vegetables in seasoning mix on a rimmed baking sheet.
Grill veggies on a preheated grill, in a grilling basket, or on a grill mat until cooked to the desired doneness.
Garnish with fresh herbs or lemon wedges, if desired. Serve warm.
Fast and flavorful, grilled vegetables can be cooked on the grill next to steak, salmon, shrimp skewers, or chicken. Easy peasy!
Tips for Perfect Grilled Veggies
Timing: For the best results, be sure to toss or turn vegetables frequently as some will cook faster than others. Set cooked ones aside and when they are all cooked, you can wrap them in foil and keep them warm on the grill or in the oven until ready to use.
Serving: Sprinkle finished vegetables with parmesan cheese or fresh herbs before serving. You can also drizzle them with chimichurri or pesto.
Meal Prep: Grill up an extra batch or two and enjoy them as an addition to salads, stir them into pasta sauce or serve as wraps for weekday lunches.
Leftovers: Keep leftover grilled vegetables in an airtight container for up to 4 days.
More Grilled Vegetable Recipes
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Grilled Vegetables
This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
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Preheat grill to medium-high heat, about 375°F-400°F.
Place prepared vegetables in a large bowl or on a rimmed baking sheet.
Add the seasoning mix and toss well to coat.
Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).
Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.
Garnish with additional fresh herbs if desired. Serve warm.
Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave.
Prepping it is easy and even more so if you make it with rotisserie chicken or leftover Oven Baked Chicken Breasts!
Ingredients for Chicken Spaghetti
Chicken– I usually make this chicken spaghetti recipe with rotisserie chicken since it’s easy – simply shred two cups. If using raw chicken breasts, either poach or bake and then shred it. You can also make a big batch of crock pot shredded chicken to keep in the freezer.
Spaghetti –Use any long pasta you have on hand. Cook it al dente (which means firm) as it will cook more in the oven as the spaghetti bakes.
Sauce – I love the from-scratch version of the sauce for this recipe but, if you’re in a rush, I’ve included a shortcut version too. Green or red peppers add flavor while cream cheese helps thicken the sauce. Use a sharp cheddar for the best flavor.
How to Make Chicken Spaghetti
This is an easy chicken spaghetti recipe:
Boil the spaghetti until al dente
Prepare the cream sauce (per the recipe below) and cook until thick and bubbly. Remove from the heat and add in the cheese.
Combine the pasta, chicken, and diced tomatoes and in a greased casserole dish.
Top with more cheese and bake until bubbly!
Allow the baked chicken spaghetti to rest for five minutes to help the sauce thicken.
Short Cut Chicken Spaghetti Sauce
Short on time? Make a Short Cut Chicken Spaghetti Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead – be sure to buy the Rotel without lime added!
Here’s a quick and easy shortcut sauce for chicken spaghetti:
Sautee the bell pepper and onion in butter until tender.
Stir in ¾ pound diced processed cheese (like Velveeta cheese) and one can of cream of mushroom soup (or cream of chicken soup). Heat until melted and creamy.
Season with ½ teaspoon each of onion powder, garlic powder, and black pepper if you’d like. I skip the salt, as the cheese and condensed soup have enough for my liking.
Continue as directed in the recipe by adding diced tomatoes and shredded or bite-size pieces of chicken.
What to Serve With Spaghetti Casserole
Baked chicken spaghetti is rich and filling so it doesn’t need much on the side. Serve up the same favorites you serve with lasagna like a fresh salad and some and some dinner rolls, biscuits, or garlic bread.
Leftovers & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Chicken spaghetti freezes very well and can be frozen before baking for up to four months.
To bake from frozen, cover with aluminum foil to prevent the cheese topping from overcooking and bake at 375°F for about an hour, or until it is piping hot throughout! Be careful as most glass dishes cannot go from freezer to oven)
If preparing ahead of time and freezing, line your baking dish with parchment paper. Once frozen, lift the casserole from the baking dish, wrap it tightly with plastic wrap, and freeze. You can use your your casserole dish in the meantime and pop the chicken spaghetti bake into the dish when you’re ready to bake it.
More Family Favorite Casserole Recipes
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Homemade Chicken Spaghetti
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Preheat the oven to 375°F. Cook the spaghetti al dente in salted water according to package directions. Drain well, do not rinse.
Meanwhile, in a medium skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
Gradually add the broth and cream, a bit at a time, stirring until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
Remove from heat and whisk in parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9×13 dish.
Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
Don’t overcook the pasta, it’ll cook more as it bakes.
Pre-shredded cheese does work in this recipe but shredding your own makes for a smoother sauce.
Does eating every other day prevent the metabolic slowing that accompanies weight loss, or does it improve compliance over constant, day-to-day caloric restriction?
Rather than cutting calories day in and day out, what if you instead ate as much as you wanted every other day or for only a few hours a day? Or, what if you fasted two days a week or five days a month? These are all examples of intermittent fasting regimens, as you can see below and at 0:10 in my video Alternate-Day Intermittent Fasting Put to the Test, and that may even be how we were built. Three meals a day may be a relatively novel behavior for our species. For millennia, “our ancestors could not eat three meals every day. They consumed meals much less frequently, and often consumed one large meal per day or went for several days without food.”
Intermittent fasting is often presented as a means of stressing your body—in a good way. There is a concept in biology called hormesis, which can be thought of as the “that which doesn’t kill you makes you stronger” principle. Exercise is the classic example: You put stress on your heart and muscles, and as long as there is sufficient recovery time, you are all the healthier for it. Is that the case with intermittent fasting? Mark Twain thought so: “A little starvation can really do more for the average sick man than can the best medicines and the best doctors. I do not mean a restricted diet, I mean total abstention from food for one or two days.”
But, Twain also said, “Many a small thing has been made large by the right kind of advertising.” Is the craze over intermittent fasting just hype? Many diet fads have their roots “in legitimate science,” but over time, facts can get distorted, benefits exaggerated, and risks downplayed. In other words, “science takes a back seat to marketing.” At the same time, you don’t want to lose out on any potential benefit by dismissing something out of hand based on the absurdist claims of overzealous promoters. You don’t want to throw the baby out with the baby fat.
Religious fasting is the most studied form of intermittent fasting, specifically Ramadan, a month-long period in which “Muslims abstain from food and drink from sunrise until sunset.” The effects are complicated by a change in sleeping patterns and also thirst. The same dehydration issue arises with Yom Kippur when observant Jews stop eating and drinking for about 25 hours. The most studied form of intermittent fasting that deals only with food restriction is alternate-day fasting, which involves eating every other day, alternating with days consuming little or no calories.
At rest, we burn about a 50:50 mix of carbohydrates and fat, but we usually run out of glycogen—our carbohydrate stores—within 12 to 36 hours of stopping eating. At that point, our body has to shift to rely more on our fat stores. This metabolic switch may help explain why the greatest rate of breakdown and burning of fat over a three-day fast happens between hours 18 and 24 of the 72 hours. The hope is to reap some of the benefits of taking a break from eating without the risks of prolonged fasting.
One of the potential benefits of alternate-day fasting over chronic calorie restriction is that you get regular breaks from feeling constant hunger. But might people become so famished on their fasting day that they turn the next into a feasting day? After your fasting day, if you ate more than twice as much as you normally would, that presumably would defeat the whole point of alternate-day fasting. Mice fed every other day don’t lose weight. They just eat roughly twice as much food in one day as non-fasted mice would regularly eat in two days. That is not, however, what happens in people.
Study participants were randomized to fast for a day and a half—from 8:00 p.m. to 8:00 a.m. the second morning after beginning. Fasting for 36 hours only led to people eating an average of 20 percent more the day after they broke the fast, compared to a control group who didn’t fast at all. That would leave the fasters with a large calorie deficit, equivalent to a daily caloric restriction of nearly a thousand calories a day. This particular study involved lean men and women, but similar results have been found amongst overweight or obese subjects. Researchers typically found only about a 10 to 25 percent compensatory increase in calorie intake over baseline on non-fasting days, and this seems to be the case whether the fasting day was a true zero-calorie fast or a modified fast day of a few hundred calories, which may lead to better compliance.
Some studies have found that participants appeared to eat no more, or even eat less, on days after a day-long mini-fast. Even within studies, great variability is reported. In a 24-hour fasting study where individuals ate an early dinner and then had a late dinner the next day after skipping breakfast and lunch, the degree of compensation at the second dinner ranged from 7 percent to 110 percent, as you can see in the graph below and at 4:40 in my video. This means that some of the participants got so hungry by the time supper rolled around that they ate more than 24 hours’ worth of calories in a single meal. The researchers suggested that perhaps people first try “test fasts” to see how much their hunger and subsequent intake ramp up before considering an intermittent fasting regimen. Hunger levels can change over time, though, dissipating as your body habituates to the new normal.
In an eight-week study in which obese subjects were restricted to about 500 calories every other day, after approximately two weeks, they reportedly started feeling very little hunger on their slashed calorie days. This no doubt helped them lose about a dozen pounds on average over the duration of the study, but there was no control group with whom to compare. A similar study that did have a control group found a similar amount of weight loss—about ten pounds—over 12 weeks in a group of “normal weight” individuals, which means overweight on average. For these modified regimens where people are prescribed 500 calories on their “fasting” days, researchers found that, from a weight-loss perspective, it did not appear to matter whether those calories are divided up throughout the day or eaten in a single meal.
Instead of prescribing a set number of calories on “fasting” days, which many people find difficult to calculate outside of a study setting, a pair of Iranian researchers came upon a brilliant idea of unlimited above-ground vegetables. Starchy root vegetables are relatively calorie-dense compared to other vegetables. Veggies that grow above the ground include stem vegetables (like celery and rhubarb), flowering vegetables (like cauliflower), leafy vegetables (like, well, leafy vegetables), and all of the fruits we tend to think of as vegetables (like tomatoes, peppers, okra, eggplant, string beans, summer squash, and zucchini). So, instead of prescribing a certain number of calories for “fasting” days, researchers had subjects alternate between their regular diet and helping themselves to an all-you-can-eat, above-ground vegetable feast (along with naturally non-caloric beverages, like green tea or black coffee) every other day. After eight weeks, the subjects lost an average of 13 pounds and two inches off their waist, as you can see below and at 6:59 in my video.
The same variability discovered for calorie compensation has also been found for weight loss, as seen in the graph below and at 7:10 in my video. In a 12-month trial in which subjects were instructed to eat only one-quarter of their caloric needs every other day, weight changes varied from a loss of about 37 pounds to a gain of about 8 pounds. The biggest factor differentiating the low-weight-loss group from the high-weight-loss group appeared to be not how much they feasted on their regular diet days, but how much they were able to comply with the calorie restriction on their fast days.
Overall, ten out of ten alternate-day fasting studies showed significant reductions in body fat. Small short-term studies show about a 4 to 8 percent drop in body weight after 3 to 12 weeks. How does that compare with continuous calorie restriction? Researchers compared zero-calorie, alternate-day fasting head-to-head to a daily 400-calorie restriction for eight weeks. Both groups lost the same amount of weight, about 17 pounds, and, in the follow-up check-in six months later after the trial had ended, both groups had maintained a similar degree of weight loss; both were still down about a dozen pounds, as you can see below and at 8:10 in my video.
The hope that intermittent fasting would somehow avoid the metabolic adaptations that slow weight loss or improve compliance doesn’t seem to have materialized. The same compensatory reactions in terms of increased appetite and a slower metabolism plague both continuous and intermittent caloric restriction. The longest trial of alternate-day fasting found that “alternate-day fasting may be less sustainable” than more traditional approaches. By the end of the year, the drop-out rate of the alternate-day fasting group was 38 percent, compared to 29 percent in the continuous calorie-restriction group.
Although alternate-day fasting regimens haven’t been shown to produce superior weight loss to date, for individuals who may prefer this pattern of calorie restriction, are there any downsides? Find out in my video Is Alternate-Day Intermittent Fasting Safe?.
I packed a lot into this one. Bottom line: Fasting doesn’t appear to provide an edge over traditional calorie cutting, but if you prefer it, why not give fasting a try? Before you do, first check out Is Alternate-Day Intermittent Fasting Safe?.
What about total fasting? For that and even more, check out the related videos below.
I have a whole chapter on intermittent fasting in my book How Not to Diet—order now! (All proceeds I receive from my books are donated to charity.)
BLT Dip is a creamy and delicious dip that is a true party sensation.
All of the flavors of our favorite BLT Sandwich are combined in a creamy cheesy mixture and topped with bacon, lettuce, and juicy tomatoes!
This is the perfect dip for chips, veggies, or tortillas!
Ingredients in BLT Dip
If you’re looking for the perfect appetizer, this BLT Dip recipe will have everyone coming back for more!
Creamy Base – Cream cheese is the base of this recipe, light cream cheese can be used. Mayo and sour cream make it smooth and easy to scoop.
Seasonings & Flavors – A bit of garlic powder and smoked paprika flavor this dip. Sharp cheddar and green onion (or swap ½ teaspoon of onion powder) add a boost of flavor.
Crispy Bacon – Prepace bacon in the oven and crumble it or save time with real bacon bits. If using real bacon bits, fry or microwave them until crisp and let them cool.
Lettuce – Iceberg or romaine lettuce add a fresh crunch.
Tomatoes – Any ripe and juicy variety of tomatoes works here. I most often use either cherry tomatoes or Roma tomatoes.
Use a hand mixer to combine cream cheese, mayonnaise, sour cream, and seasonings per the recipe below.
Gently fold in the remaining ingredients and chill for 1 hour.
Garnish with shredded lettuce, bacon, and diced tomatoes.
Prep Ahead
This BLT dip can be made 48 hours before serving as long as it’s tightly covered and chilled in the refrigerator. Add the toppings just before serving so they stay fresh and crisp.
Dippers for BLT Dip
Veggies: vegetable sticks like celery sticks, zucchini slices, or cucumber coins are great for scooping and dipping.
Chips:pita chips, tortilla chips, or pretzel chips.
More Cold u0026 Creamy Dips
Did your family love this Creamy BLT Dip? Leave us a rating and a comment below!
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Creamy BLT Dip
This creamy BLT Dip recipe tastes like a classic BLT sandwich in a creamy dip!
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Author Holly Nilsson
In a medium bowl, combine cream cheese, sour cream, mayonnaise, smoked paprika, and garlic powder until fluffy with a hand mixer on medium.
Gently fold in the green onions, diced tomatoes, cheddar cheese, and ⅔ of the bacon.
Cover and refrigerate for at least 1 hour before serving.
Remove from the fridge, top with lettuce, remaining bacon, and chopped tomatoes.
Serve with bread, crackers, chips, or vegetables for dipping.
Spices can be replaced with your favorite spice mix or ranch or Italian dressing mix. This dip can be stored in the fridge in a covered container for up to 4 days. Freezing is not recommended.
Tomatoes are a favorite in the garden, but sometimes, they refuse to ripen on the vine. This can be due to early frost, disease, extreme heat, or the end of the growing season. This article explains the science behind tomato ripening and provides practical solutions for turning those green tomatoes red, even when it’s too cold or hot outside.
The Science Behind Tomato Ripening
Tomatoes are warm-weather crops, and their ripening process is significantly influenced by temperature. When the weather gets cold, the enzymes responsible for breaking down chlorophyll and converting other pigments to give the tomato its red color slow down or stop working altogether.
This is why tomatoes don’t ripen in cold weather. They need warmth to activate these enzymes and kick-start the ripening process.
On the other hand, if it’s too hot, tomatoes may overripe, become mushy, and lose their flavor. Sunscald and sunburn are also common during extreme heat in a hot summer climate.
During the daytime, tomatoes thrive in temperatures between 70°F (21°C) and 85°F (29°C). At night, the temperature should ideally be between 60°F (15°C) and 70°F (21°C) for optimal growth 1.
Temperatures above 90°F (32°C) during the day and above 70°F (21°C) at night can negatively impact tomato growth and productivity 2.
4 Solutions for Ripening Tomatoes in Cold (and Hot) Weather
1. Topping the Plants to Ripen Tomatoes
Topping involves cutting off the top of the tomato plant a few weeks before the first expected frost or end of the season. This stops the plant from producing new flowers and redirects its energy towards ripening the existing fruits.
Cutting off the growing tip of tomatoes encourages the ripening of existing tomatoes.
2. Reducing Watering to Turn Green Tomatoes Red
By reducing watering, you’re stressing the plant slightly, which can stimulate it to ripen its fruit faster. Be careful not to overdo it, though, as too much stress can harm the plant. Learn more about how to grow tomatoes in this blog post.
3. Using Row Covers and Shade
When nighttime temperatures go below 60°F (15°C), row covers, or plant blankets can provide additional warmth to your plants, protecting them from frost and helping them ripen their fruit.
Once daytime temperatures are above 90°F (32°C), providing shade can cool the soil and the temperature around the plants. This allows the plant additional time to ripen before becoming too hot.
4. Bring the Tomatoes Indoors to Turn Green Tomatoes Red
If the weather gets too cold or temperatures are rising fast, consider picking the tomatoes and bringing them indoors to ripen. Here’s how to do it:
Select tomatoes that have a slight blush to bring inside.
First, pick the tomatoes that are mature but not yet ripe. They should be full-sized, with a slight blush of color. Immature green tomatoes probably won’t ripen off the vine.
Wipe off any dirt from the tomatoes. If they’re wet, dry them to prevent mold growth.
Option one:
Put tomatoes stem side down in a basket on the counter. They will ripen, and you’ll be able to see how quickly they are ripening and use them as they become ripe. I put the most green tomatoes on the bottom and the ones closer to being ripe on the top layer.
Place tomatoes stem side down to ripen.
Option two:
Place tomatoes in a paper bag or box and close it. The bag traps ethylene gas the tomatoes produce and speeds up the ripening process. If desired, place a ripe banana or apple in the bag with the tomatoes. These fruits emit additional ethylene gas and will accelerate the ripening process.
Tomatoes ripening in a box.
Check the tomatoes daily. Depending on their maturity and the room temperature, the ripening process may take anywhere from a few days to a couple of weeks.
Remove any ripe tomatoes. A ripe tomato will be bright red (or yellow, orange, etc., depending on the variety), slightly soft to the touch, and have a fresh tomato scent.
What about the flavor? Will they taste as good as vine-ripened tomatoes?
Many gardeners believe tomatoes taste better when left to ripen on the vine. However, studies have shown that tomatoes picked at the mature-green stage and ripened indoors under controlled conditions can taste just as good as those left on the vine. There is one way to find out: try it for yourself and see if you can taste a difference.
Storing Ripe Tomatoes
Once your tomatoes are ripe, store them at room temperature, away from direct sunlight, for use within a week. To extend their shelf life, consider canning, drying, or freezing your tomatoes.
If this post about how to turn green tomatoes red was helpful, please share it:
Learning how to grow tomatoes may feel overwhelming. Entire books have been written about growing tomatoes, but these 10 tips will fast-track you to tomato-growing success.
The taste of homegrown tomatoes is the reason many people begin a garden. In the United States, it is said that more gardeners grow tomatoes than any other vegetable.
Wondering about how to grow tomatoes in Arizona, the low desert, and other hot climates? Keep reading; there is plenty of information for you too!
Low desert includes elevations below 3500 ft in the Southwest, such as the Phoenix and Tucson metro areas.
Disclaimer: This post contains affiliate links See my disclosure policy for more information.
10 Tips for How to Grow Tomatoes
Tip #1 for Growing Tomatoes: Choose a tomato variety suited for your tastebuds and climate
Decide which type of tomato you want to eat. Different types of tomatoes are suited for eating fresh, canning, making salsa, or cooking.
Choose a type of tomato suited to your climate for the best chance of success. Because of the heat of Arizona summers, we have a short growing season. Look for plants with short (60-90) days to maturity. These are often types with small to medium fruit or Roma or paste varieties.
Varieties highly recommended for desert climates like Arizona include: Punta Banda, Celebrity, Pearson, Speckled Roman*, Black Krim*, Atomic Grape*, Sungold, Sweet 100, Yellow Pear, Canestrino*, and Cherokee Purple.
(* Local Master Gardener Carol Stuttard recommended varieties.)
Florida gardeners battle high heat and humidity. The Everglades tomato does well in those conditions.
Different climates have other considerations and growing conditions. Ask a local grower for varieties that do well in your area.
Tip #2 for How to Grow Tomatoes: Plant tomatoes at the correct time
To give tomato plants the best chance for success, plant tomatoes right after the last spring frost date. This is usually around February 15th – March for the low desert of Arizona. For this planting, start seeds indoors from December – January.
Once planted, if necessary, protect plants from cold nighttime temperatures. Plant tomatoes in the morning, so tomatoes have the day to settle in before cooler nighttime temperatures.
There is a second (monsoon) planting window for planting tomatoes in Arizona’s low desert from July through September. For this planting, start seeds indoors from May – July.
Once planted, protect plants from high daytime temperatures with a shade cloth. Plant tomatoes in the evening so tomatoes have a cooler evening to settle in before hot daytime temperatures.
Tomatoes grow best in temperatures of 70℉ to 90℉, with nighttime temperatures consistently above 55℉. In Arizona, you want tomatoes to flower and set fruit before it gets too hot. Once temperatures reach 90℉, tomato pollen is not viable. Fruit that has set will continue to mature, but new fruit will not set if pollen is not viable.
Tip #3 for Growing Tomatoes: Plant tomatoes in the right location
The most important requirement for productive tomatoes is plenty of sunshine.
Give tomatoes full sun for the entire plant with adequate growing space around each plant for air circulation.
Allow 2 feet between each plant for healthy and productive plants.
Do not plant tomatoes in the same location year after year. Rotate the location to prevent the build-up of disease in the soil.
Tip #4 for How to Grow Tomatoes: Prepare soil correctly
Tomatoes need soil rich in organic matter; make a habit of amending your soil with compost. Good drainage is important as an area with standing or puddling water invites disease. Prepare your soil correctly, and your plants will thank you. If you are growing tomatoes in raised beds, this article talks about the best soil for raised beds.
Tip #5 for Growing Tomatoes: Plant tomato seedlings deeply
Planting deeply encourages a more extensive root system and a healthier plant.
Remove the bottom 2/3 of the leaves on the tomato transplant.
Dig a shallow trench or deep hole (depending on the depth of the planting bed) and plant transplant so that only the top leaves are above the ground.
Roots will grow along the entire stem of the plant.
Bear in mind that plants may appear to do nothing for a bit after planting the tomato- but they are growing roots.
Tip #6 for How to Grow Tomatoes: Mulch tomato plants well
Use compost, straw, leaves, or pine needles to reduce evaporation and insulate the soil from extreme hot and cold temperatures; soil will stay at a more even temperature.
Mulching helps control weeds, and plants will not have to compete with weeds for water and nutrients. Most mulch ultimately becomes fertilizer as it decomposes into the soil around the plant. Learn more about how to mulch in this post.
Tip #7 for Growing Tomatoes: Water tomato plants correctly
Water early in the day to prevent excessive evaporation.
It’s best to water at the soil level, so leaves do not get wet. Wet leaves encourage disease.
Water to a depth of at least 12 inches to encourage roots to grow deep in the soil to find nutrients and moisture.
Water slowly and deeply.
Deep, extensive roots help plants withstand dry spells.
Water regularly as needed, but do not allow plants to become soggy as plant roots need oxygen. How often you water depends on your soil and the weather conditions. Water deeply each time you water and then let the top few inches dry out before watering again. During the hottest months of the summer, that might mean every day. During the winter, that often means every 7-10 days.
Tip #8 for How to Grow Tomatoes: Feed tomato plants
When planting, if your soil is low in phosphorus it’s important to provide a source of phosphorus (bone meal or rock phosphorus) and again as plants begin to bloom and produce fruit. A soil test can determine if your soil is low is phosphorus. Without proper fertilization, plants do not produce well and are prone to weeds (which invite pests and other diseases).
Bring luck to the new year with a Hoppin John recipe.
This tried-and-true recipe will make anyone look forward to the New Year! Beans, rice, ham, tomatoes, and more are simmered in deep rich broth.
This hearty meal is bound to make the New Year celebration just right, and with the beans prepped overnight, this recipe can be made in 3 simple steps!
What is Hoppin John?
Hoppin John is a southern dish served for the New Year and is thought to bring good luck and prosperity. This recipe is said to have first appeared in 1847 in Sarah Rutledge’s “The Carolina Housewife.” However, there is some debate as to how the name came about.
Regardless of the name origin, it’s the perfect dish to enjoy on New Year’s Day with black-eyed peas, pork (such as bacon, hog jowl, ham hocks, or a ham bone), some seasoning, and rice.
Ingredients for Hoppin’ John
Beans – This recipe calls for dried black-eyed peas. If you’re short on time, use canned beans that are rinsed and drained.
Ham – I make this recipe with a leftover ham bone (often from our Christmas ham) or ham hock as the bone adds lots of flavor to the broth. If the hock or bone is not available, a dash of liquid smoke or even smoked paprika can flavor the broth and then add some diced ham near the end of the cooking time. Smoked turkey can be used in place of pork.
Rice – Use long grain rice which is cooked in the ham broth for extra flavor. Other varieties of rice can be used and cooked according to package directions; use the ham broth in place of water for more flavor.
Broth – Chicken stock, broth, or low-sodium chicken broth can be used in this recipe. Bell peppers and celery stalks add flavor along with herbs. You can add a tablespoon of cajun seasoning for an extra kick if you’d like.
Variations – Add a bit of extra broth to this recipe and use it to cook the rice at the end. The broth is flavored with the ham bone making the rice extra delicious! If you’re not going to cook the rice in the ham broth, reduce the cooking liquid by 2 cups in this recipe.
How to Make Hoppin’ John
Saute veggies and seasonings until onions are translucent and fragrant.
Add remaining ingredients, and simmer until beans are tender (per recipe below).
Serve this black beans mixture over seasoned rice.
Make Ahead and Leftovers
Treat Hoppin’ John just like any soup or stew-like entrée. Keep leftovers stored tightly covered in the refrigerator and simply pop into the microwave to reheat.
To freeze, just scoop it into quart-sized freezer bags after it is cooled to room temperature, and don’t forget to label it with the date!
What to Serve With Hoppin’ John
Did your family enjoy this Hoppin John Recipe? If so, leave a comment and rating below!
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Hoppin’ John
Hoppin John is a Southern-style dish made with ham chunks or hocks to bring out the rich flavor of the black-eyed peas and veggies! Serve with collard greens.
Prep Time 20 minutesminutes
Cook Time 1 hourhour45 minutesminutes
12 hourshours
Total Time 14 hourshours5 minutesminutes
Place the black-eyed peas in a large pot or bowl. Fill with cold water 1-inch above the peas and let soak at room temperataure overnight (see note). Drain well in the morning.
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, bell pepper, celery, garlic, and seasonings and cook until the onion is translucent, about 5 minutes.
Add the broth, bay leaf, ham hock/ham bone, and drained black-eyed peas. Bring to a boil, reduce the heat to low, and simmer for 45 to 60 minutes or until peas are tender (see note on cook time).
Once the peas are tender, transfer the ham hock/bone to a plate.
Ladle 2 cups of the broth into a medium saucepan. Add the rice, cover, and simmer for 15 minutes. Turn the heat off and let rest covered for 5 minutes.
While the rice is cooking, add tomatoes with their juices and meat from the ham bone to the black-eyed peas. Simmer uncovered.
Remove and discard the bay leaf. Season the black-eyed peas with salt and black pepper to taste.
To serve, spoon the rice into bowls and top with the ham and peas.
Broth I add 8 cups broth/water so I have enough to cook the rice in. If you are not using the cooking liquid to cook your rice, reduce the broth to 6 cups. HamIf you do not have a ham bone or ham hock, cubed ham can be added after the first 30 minutes of cooking. Quick Soak BeansTo quickly soak black-eyed peas, place them in a large saucepan. Add enough water to cover 2-inches above the peas. Bring to a boil over medium-high heat for 2 minutes. Remove from heat, cover, and let rest 60 minutes. Cook Time Allow for extra time, black-eyed peas can sometimes take even longer if they are dried (up to 90 minutes). If your dish is ready ahead of time, simply turn off the heat and keep it covered until serving time. If using a ham hock in place of a ham bone, I like to allow the hock to simmer for about 60 minutes before adding the peas to make it extra tender.
Homemade Chicken Spaghetti is an easy, cheesy casserole that definitely tops our list.
