When dinner needs to be fast, affordable, and satisfying, Taco Sloppy Joes check every box. Lean ground turkey (or beef) simmers with salsa, taco seasoning, chipotle peppers, corn, and vegetables to create a bold taco-inspired filling. It gets piled onto soft potato roll buns with crisp lettuce, juicy tomato, onion, and cheddar cheese. A simple salsa-lime salad adds freshness and crunch, making this one-pan dinner perfect for busy weeknights.

What Are Sloppy Joes and Who Invented Them?

Sloppy Joes are a classic American sandwich made with seasoned ground meat in a saucy tomato-based mixture. The filling is served hot on a hamburger bun and is known for being hearty, messy, and easy to make. The exact origin of Sloppy Joes is debated because several food stories overlap. Some accounts trace the sandwich to loose meat sandwiches that were popular in Iowa during the early 1900s.

In one widely shared version, a cook named Joe in Sioux City, Iowa, added tomato sauce to a loose meat sandwich in the 1930s, turning it into the saucy sandwich many families know today. Other stories connect the name to Sloppy Joe’s Bar in Havana, Cuba, or to a Key West bar with the same name. Those versions add to the mystery, but they also show how a simple, messy sandwich became part of American comfort food history.

 Put Sloppy Joes on Repeat by Customizing Flavors

Sloppy Joes stay popular because they are easy to customize. This taco version swaps the traditional sweet tomato sauce for salsa, taco seasoning, chipotle in adobo, and corn. The result is smoky, savory, and just a little spicy.

A basic Sloppy Joe recipe can turn into a whole new dinner by changing the sauce, seasoning, and toppings. Barbecue sauce creates a smoky BBQ Sloppy Joe.  Marinara and Italian seasoning make a pizza-inspired version. Buffalo sauce, ranch seasoning, teriyaki sauce, or chili powder can also shift the flavor without changing the easy skillet method.  Try adding some peppers, onions, and mushrooms for a Philly Cheese Steak version or swap the turkey for pork and try potsticker sloppy joes.

 Why This One-Pan Dinner Works with Simple Pantry Ingredients When Time Is Tight

Sloppy Joes are made for nights when dinner needs to happen fast. The meat cooks quickly in one skillet, and the sauce builds flavor without extra prep bowls or complicated steps. Once the turkey browns, salsa, taco seasoning, chipotle, and corn go right into the same pan. The filling simmers for just a few minutes, then it is ready to spoon onto soft buns.

Simple pantry ingredients do a lot of the work in this recipe. Salsa acts as the sauce, taco seasoning brings the spices, and frozen corn adds sweetness and color. Lean ground turkey keeps the meal hearty without feeling heavy. A little chipotle in adobo adds smoky flavor, so the filling tastes like it has simmered longer than it actually has.

 This easy skillet dinner also keeps cleanup low. While the filling thickens, the lettuce, tomato, onion, and salsa-lime dressing can be prepared for a quick salad or crunchy sandwich topping. The result is a complete family meal that feels fresh, saucy, and satisfying, even on a packed weeknight.

Smart Swaps Using What You Already Have or Fresh Finds From the Farmer’s Market

Fresh seasonal produce makes this recipe feel bright and fresh. Try sweet corn cut from the cob, colorful bell peppers, cherry tomatoes, green onions, or fresh cilantro. Ground chicken or lean beef also works well in place of turkey. Fresh bakery rolls can make the sandwiches feel special without adding much extra work.

 Tips for Budget Friendly Sloppy Joes

Budget friendly sloppy joes start with smart shopping and flexible ingredients. Buy ground turkey when it is on sale and freeze extra packages for later meals. Frozen corn or frozen peppers also work well when fresh produce costs more, and they keep prep fast on busy nights.

The filling can stretch further with black beans, pinto beans, or extra corn. Leftover salsa from taco night adds flavor without opening another jar. Seasonal vegetables from the farmers market can also bring fresh flavor and better value during

Serving Suggestions

Taco Sloppy Joes pair well with simple sides that keep dinner easy. Mexican-style rice, tortilla chips with salsa, or grilled corn on the cob all bring more taco-night flavor to the table. Roasted sweet potatoes also work well because their natural sweetness balances the smoky chipotle filling.

Fresh sides add color and help lighten the meal. A fruit salad, cucumber salad, or cold watermelon slices make the plate feel bright and refreshing. These easy options turn the sandwiches into a complete family dinner without adding much prep time.

How to Keep It Kid-Friendly While Adding More Heat, Crunch, and Toppings for Adults

The easiest way to make Taco Sloppy Joes work for the whole table is to keep the skillet filling mild first. Use mild salsa, reduce the chipotle in adobo, or stir the chipotle into only part of the filling after the kids are served. The same base stays saucy and flavorful without too much heat, and everyone still gets a filling dinner that tastes like taco night.

For adults, set out a small toppings bar with sliced jalapeños, hot sauce, extra chipotle, pickled onions, crushed tortilla chips, avocado, cilantro, and pepper jack cheese. Kids can keep things simple with lettuce, tomato, cheddar, and a soft bun, while adults build a spicier sandwich with more crunch and sharper flavor. This keeps the recipe family-friendly without making the grown-up plates feel bland.

Using Up Any Leftovers

Leftover taco sloppy joe filling works well in burritos, tacos, quesadillas, nachos, rice bowls, or baked potatoes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.

What Do These Taco Sloppy Joes Taste Like?

These Taco Sloppy Joes taste savory, saucy, and a little smoky with just enough taco flavor to make dinner feel fun. The salsa keeps the filling bright, the chipotle adds gentle heat, and the corn brings a pop of sweetness in every bite. Soft potato rolls make the sandwich feel cozy, while lettuce, tomato, and onion add a fresh crunch that balances the rich filling.

Yield: 8

Taco Sloppy Joes

Craving something different for Taco Tuesday? Try these zesty and oh-so-satisfying Taco Sloppy Joes!

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Ingredients

• 1 pound lean ground turkey
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 cup fat free salsa
• 1 tablespoons chopped chipotle in adobo
• 1 tablespoon taco seasoning
• 1/2 cup frozen corn, thawed
• 1 cup shredded lettuce
• 1/2 cup diced tomato
• 1/2 cup diced onion
• 1 cup fat free cheddar cheese
• 4 potato roll hamburger buns

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Crumble the beef and cook 2 to 3 minutes. Add the onions and peppers and continue to cook until the beef is browned; about 5 to 7 more minutes.
2. Add the salsa, chipotle, taco seasoning, and corn. Bring to a boil. Reduce heat and simmer 7 to 10 minutes or until slightly thickened.
3. Place one bun on each of four plates. Top with lettuce and 2/3 cup of the beef mixture. Garnish with tomatoes, onions and cheddar cheese. Serve with french fries and pico de gallo.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 379Total Fat 19gSaturated Fat 8gUnsaturated Fat 11gCholesterol 90mgSodium 732mgCarbohydrates 26gFiber 3gSugar 7gProtein 27g

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The post Taco Sloppy Joes appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Japanese kani salad is perfect when something cool, creamy, and crunchy needs to come together without a lot of prep. It has the sushi-restaurant flavor people crave, but it uses simple ingredients found at most grocery stores. Shredded imitation crab brings a soft, silky bite, while cucumber, carrot, and cabbage keep everything fresh and crisp. The sesame mayo dressing ties it all together with tang, sweetness, and a little heat.

What is Kani Salad?

Kani salad is the kind of Japanese-inspired salad that feels fancy, but it comes together with everyday ingredients. It usually stars shredded kani, which often means imitation crab in American sushi restaurants. The crab is tossed with crisp vegetables and a creamy dressing that tastes bright, lightly sweet, and a little savory.

This version has shredded imitation crab, cucumber, carrot, cabbage, and black sesame seeds.  Everything is tossed in a quick dressing with mayonnaise, lemon juice, rice vinegar, sugar, sesame oil, sriracha, and tamari soy sauce. It is cool, creamy, crunchy, and just spicy enough to keep you going back for another bite.

What is Imitation Crab, and Who Invented It?

Imitation crab is a Japanese seafood product made from surimi.  Surimi is a paste usually made with finely minced Alaskan pollock or another mild white fish like whiting or cod. It is shaped and flavored to resemble crab meat. In Japan, it is often called kanikama, a word that blends kani, meaning crab, and kamaboko, meaning fish cake.

The history is a little more layered than one single inventor. Sugiyo produced and patented a flake-style imitation crab product in 1974.  At the same time Osaki Suisan launched its crab-flavored Fish Stick in 1974 and first produced and patented imitation crab sticks soon after. Osaki Suisan credits Katsuichi Osaki with developing the Fish Stick that helped shape modern kanikama.

Why Skeptics Should Give This Ingredient a Second Look

Imitation crab has a reputation problem. Some cooks dislike the word imitation. Others remember rubbery seafood salads from deli cases. Some packages also include starches, flavorings, and color.  All of these make the ingredient feel less simple than fresh seafood.

I get it. But in the right recipe, that is not a flaw. It is the point. Kani salad works because the ingredient is mild, tender, easy to shred, and ready to eat. It lets the dressing and vegetables do their best work.  Think of it less as a crab replacement and more as a prepared seafood ingredient. When you choose a better-quality package and build the salad with fresh produce, the dish tastes intentional.

That is why this salad leans into freshness. The cucumber, carrot, cabbage, lemon, rice vinegar, and sesame oil bring balance. The imitation crab adds body and gentle sweetness. Together, they make a salad that feels clean, cool, and satisfying.  It tastes like the cool, creamy kani salad you order before sushi.

How to Choose Better-Quality Imitation Crab

For the best Japanese kani salad recipe, look for imitation crab that lists fish or surimi near the top of the ingredient list. Alaska pollock is common and works well. Choose pieces that look moist, not dry. They should shred into soft strands instead of breaking into powdery chunks.

If you can, buy leg-style sticks or chunks that pull apart by hand. Skip packages with a strong fishy smell, freezer burn, or too much excess liquid. A mild aroma and springy texture are good signs. This one choice makes the salad feel fresh, balanced, and restaurant-style.

 Texture and Sweetness Makes this Side Dish Shine

The best part of kani salad is the texture. Shredded imitation crab turns silky once it meets the creamy dressing. It wraps around the vegetables instead of sitting apart from them. Each bite has crisp cabbage, juicy cucumber, sweet carrot, and tender crab strands.  That contrast makes the salad feel light but still filling. It is not heavy like a mayo-based pasta salad. It is more like a chilled sushi-bar side dish with crunch, creaminess, and a little heat.

This salad has a mild sweetness that plays well with tangy dressing. The sugar and rice vinegar give the mayo a soft sweet-and-sour flavor. Lemon juice keeps it bright. Sesame oil adds warmth. Tamari brings savory depth, while sriracha gives a gentle kick.  The cucumber tastes cooler. The carrot tastes sweeter. The sesame tastes nuttier. The cabbage tastes fresher. That is the magic of this easy kani salad recipe.

Types of Cabbage to Use in This Recipe

Green cabbage is the easiest choice. It is crisp, affordable, and sturdy enough to hold the dressing. Napa cabbage gives the salad a softer bite and a more delicate feel. Savoy cabbage works too, especially if you want ruffled leaves and a tender crunch. Bok choy is another good option when sliced thin, since the pale stems add crispness and the leaves bring a mild, fresh flavor.

Picking the Best Produce for This Japanese Salad Recipe

Choose a firm cucumber with thin skin and very few soft spots. English cucumber and Persian cucumber are great because they have tender skin and fewer seeds. If you use a standard cucumber, scoop out the watery center before shredding.

Pick carrots that feel firm and sweet. Freshly shredded carrots taste better than bagged matchsticks here. Orange carrots work beautifully, but different colored carrots add extra visual appeal. Try purple, yellow, red, or white carrots for a brighter farmers market look. For cabbage, look for tight leaves and a fresh cut end. The produce should taste crisp before it ever touches the dressing.

Build the Salad with Crisp Farmer’s Market Vegetables

This salad loves crunchy, fresh vegetables. Keep the base simple, then add what looks beautiful at the market. Thinly sliced radishes, snap peas, scallions, or baby greens all work well. Just keep the pieces fine and delicate so the salad stays silky.

For the best texture, shred the vegetables and pat watery produce dry. This keeps the dressing creamy instead of thin. Toss the salad right before serving if you want maximum crunch. Chill it for 15 to 30 minutes if you want the flavors to mingle.

Serving Suggestions for This Kani Salad Recipe

Serve this Japanese kani salad as a sushi-night starter, a side for salmon, or a fresh topping for rice bowls. It also works well in lettuce cups, tucked beside dumplings, or spooned over avocado. For a fuller meal, add steamed rice, edamame, and miso soup.

If you are serving guests, pile the salad into a shallow bowl and finish with black sesame seeds. A little extra cucumber on top makes it look crisp and inviting. It is simple, but it feels special.

What does this Japanese Kani Salad Taste Like?

Every bite tastes cool, creamy, and lightly sweet, with just enough tang and sesame richness to keep it interesting. The imitation crab feels soft and silky against the crisp cucumber, carrot, and cabbage. A little sriracha brings gentle heat, while the black sesame seeds add a nutty finish. It is fresh, balanced, and satisfying without feeling heavy.

Yield: 12

Japanese Kani Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

Cool, creamy, crunchy, and ready for sushi night at home. This Japanese kani salad uses imitation crab, crisp veggies, sesame, and spicy mayo dressing.

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Ingredients

• 2 cups shredded imitation crab
• 1 cup shredded cucumber
• 1 cup shredded carrot
• 2 cups shredded cabbage
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 1 tablespoon tamari soy sauce
• 1 tablespoon black sesame seeds

Instructions

For the Dressing:

In a small bowl, whisk together the mayonnaise, lemon juice, rice vinegar, sugar, sesame oil, sriracha, and tamari soy sauce. Whisk until the sugar dissolves and the dressing looks smooth. Taste it, then adjust with a little more sriracha for heat or lemon juice for brightness.

For the Salad:

1. Add the shredded imitation crab, cucumber, carrot, and cabbage to a large mixing bowl.
2. Pour the dressing over the salad.
3. Toss gently until the crab and vegetables are evenly coated.
4. Sprinkle in the black sesame seeds and toss once more.
5. Chill for 15 to 30 minutes, or serve right away if you want the vegetables extra crisp.
6. Serve cold with extra sesame seeds or a small drizzle of sriracha, if you like.
   

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 148Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCholesterol 13mgSodium 379mgCarbohydrates 13gFiber 2gSugar 6gProtein 4g

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Please leave a comment on the blog or share a photo on Instagram

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The post Easy Japanese Kani Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I was introduced to this deliciously versatile sauce when I travelled to Bosnia for work. Right after I got married. Congratulations! You have just gotten married and now you must leave your husband and travel across the pond for work. Fun times.

If you know me at all, I will never miss and opportunity to peruse a grocery store. Remember, I love all things kitchen and food related. One of our counterparts in Bosnia was kind enough to take me to a grocery store. And I gotta tell you, it was so much fun!

I saw things I’d never seen at the grocery before. Quail eggs next to chicken eggs for one. An interesting name vodka and an obsession with tubed sauces. I saw mayonnaise, tartar sauce, and even horseradish in a tube. I managed to schlep home a jar of ajvar sauce and some rakija. Both of which were worth the effort I took to pack them so they wouldn’t break.

What is Ajvar Sauce?

Ajvar is a vibrant, smoky sauce that is crafted from slow-roasted red peppers and creamy eggplants. They are blended with a touch of garlic and a whisper of vinegar. This sauce is a staple in many Balkan pantries. Its rich, velvety texture and farm fresh flavor make it an irresistible companion to breads, meats, and cheeses, or simply tossed with pasta for a meat free dinner.

History of Ajvar Sauce

The roots of ajvar reach deep into Balkan soil. The name “ajvar” is believed to derive from the Turkish word “havyar,” meaning caviar. This is a nod to its prized status on the dining table. Serbia, North Macedonia, and surrounding countries all lay claim to creating this sauce. While its precise origins are still unclear, it’s presence at fall family gatherings is universal across the region.

Historically, ajvar was made in large batches at the end of the pepper harvest. Families would gather to roast and peel mountains of red peppers and eggplants. The vegetables are simmered over open fires. The resulting fiery red sauce was ladled into jars. They offered a vibrant taste of late summer throughout the winter. Over time, ajvar evolved from a homemade staple to a commercial delicacy. However, its importance at the dinner table remains the same.

Ajvar vs Ayvar: Which is Correct?

Originally, I shared my pasta as Ayvar pasta, but that is incorrect. Ayvar is a common misspelling, likely influenced by phonetic pronunciation. In Balkan languages using the Latin alphabet, “ajvar” is standard—pronounced “eye-var,” with the “j” giving a “y” sound. The correct spelling is “ajvar” but no matter how to spell it all tastes fresh and delicious.

 Why Farm Fresh is Best for This Ajvar Recipe

With so few ingredients making this easy sauce, those ingredients need to be top quality. Which is why farm fresh produce is the best. Their sweetness and juiciness are impossible to replicate with supermarket produce. When you use vegetables harvested at their peak, the resulting sauce bursts with natural flavor, color, and aroma.

Farmers’ markets and home gardens are the best sources for ajvar’s foundation. Look for peppers with taut, glossy skins. Eggplants should feel heavy for their size and have no blemishes. The reward? An ajvar that truly captures the exuberant spirit of this classic and beloved sauce.

 Ingredients for Ajvar

The beauty of ajvar is its simplicity. A classic recipe requires only a handful of ingredients so make sure they’re the freshest ingredients possible.

Refrigerator ingredients – red bell peppers, eggplant

Pantry ingredients – garlic, balsamic vinegar, sugar, crushed red pepper flakes

Instructions to Make Ajvar Sauce

There are several different ways to make ajvar, but this one is an easy recipe. Preheat the oven to 400 F. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half, too.

Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char. Alternatively, you could grill the vegetables until the skins are blistered and charred.

I peeled the eggplant, but I did not peel the bell peppers. If you want to peel them, then place them in a zip top plastic bag and let them cool enough to handle. This helps loosen the skin to make it easy to peel. Place the vegetables in a blender with the garlic cloves and pulse until coarsely chopped. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste.

Some simmer the ajvar after pureeing it. This would deepen the flavor of the ajvar, but I don’t believe it’s necessary. This sauce has rich and deep flavors without the added step. But feel free to simmer your sauce. This will make it thicker so keep some vegetable broth on hand in case it gets too thick.

I stored mine in a plastic container in the refrigerator until I was ready to use it. Which was about a week after making it. If you want it to last longer, you can store it in an airtight jar in the refrigerator for up to 2 weeks. Or freeze it for a couple of months.

 Different Uses for This Easy Pepper and Eggplant Ajvar Sauce

Traditionally, ajvar is spread on rustic bread or served alongside grilled meats. However, its uses extend far beyond that. First, it’s great as an appetizer. Serve it alongside some hummus, olives, cheese, and flatbreads as part a mezze platter. It’s great on its own spread on top of crostini or a base for bruschetta.

It makes a great sandwich spread. Use it in place of mayonnaise or mustard on your favorite sandwich. Including burgers. Ajvar adds a kick of flavor to your favorite burger recipes. But it’s really great with these qofte sliders. It is great with grilled vegetables, too. Then there’s ajvar pasta. Toss it with some hot pasta for a quick and delicious meat free meal.

Some unique uses are a base for pizza instead of tomato sauce. Especially if it’s a Mediterranean breakfast pizza. Finally, try spooning it over some poached eggs instead of hollandaise for a twist on a benedict.

 What Does Easy Ajvar Sauce Taste Like?

This easy ajvar sauce is sweet and rich from the roasted red peppers. The eggplant makes it silky-smooth and gives this sauce a hearty flavor. Then there’s the subtle kick from garlic and vinegar. This ajvar recipe has a kick from the crushed red pepper flakes. Feel free to add more if you want it spicier. Or omit it if you don’t want your sauce spicy at all.

Each spoonful offers a balance of sweetness, acidity, and savory. This makes ajvar both comforting and scrumptious. It’s a sauce that invites creativity in finding all the different ways you can use this simple and easy yet totally versatile sauce. Once you’ve tasted homemade ajvar, you’ll understand why it’s cherished from Belgrade to Skopje and everywhere in between.

Yield: 8

Easy Ajvar Sauce

Cook Time: 25 minutes

Total Time: 25 minutes

Add some flavor to your meals without spending hours in the kitchen. Easy Ajvar Sauce is the perfect solution for quick and tasty meals on the busiest of nights.

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5.0 Stars (1 Review)

Ingredients

• 5 large red bell peppers (slightly larger than a tennis ball)
• 1 eggplant
• 4 cloves garlic
• 1/2 cup olive oil
• 1 tablespoons serrano balsamic vinegar
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 F.
2. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half.
3. Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char.
4. Place them in a zip top plastic bag and let them cool enough to handle. Peel the vegetables and place them in a blender with the garlic cloves and pulse until coarsely chopped.
5. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste. Serve the ajvar with pita chips or vegetables. Or toss with pasta. Or spread on grilled meats and vegetables.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 171Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 40mgCarbohydrates 12gFiber 3gSugar 6gProtein 1g

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The post Fresh and Easy Ajvar Sauce is Super Versatile appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love watermelons.  They are so refreshing and hydrating.  And they have the perfect amount of sweetness.  When I saw these baby watermelons at the local farm market, I couldn’t resist grabbing one.

But not just to nibble on.  You see, I had this container of feta that needed to be used up.  So, I married the two in this refreshing summer salad.  After hitting the market, we went to our favorite olive oil and vinegar shop.  Manassas Olive Oil has not only infused oils and vinegars, but they also support local farms and crafts producers.

The Power of a Farmers’ Market for In-Season Produce

There’s a certain magic in strolling through a bustling farmers’ market.  There are stalls overflowing with vibrant fruits and vegetables freshly harvested from nearby fields. Shopping local isn’t just a feel-good ritual.  It is also a gateway to the most flavorful and nutrient-rich produce available.

In-season ingredients, harvested at their peak, deliver a taste that simply cannot be rivaled.  Grocery store produce doesn’t even come close to the intense flavors of locally grown and harvested produce.  Sometimes you can find produce you can’t get in the stores.  Seven different colors of bell peppers, tomatoes in every shade, shape, and size.  When you build your recipes around what’s local and fresh, every bite has such intense flavor.  Supporting local producers also helps sustain small farms.  It fosters relationships built on trust and quality.  This is a win win for your palate and your family.

Local ingredients taste better because they’re allowed to fully ripen before harvesting.  Since it doesn’t have to travel as far, it doesn’t need to be picked before it’s ripe.  This means the fruits and vegetables reach your table full of intense aromas and flavors.  And in the most vibrant colors.

What is Balsamic Vinegar?

Balsamic vinegar originated from the Modena and Reggio Emilia regions. It’s made from freshly crushed grape juice (called must) that is aged in wooden barrels for several years.  This develops a complex flavor that’s sweet, tangy, and deeply aromatic. Traditional balsamic vinegar is aged to an almost syrupy consistency.  It is prized for its ability to elevate both savory and sweet dishes.  However, those aged balsamic vinegars are quite pricey. 

The balsamic vinegar you get in your grocery store probably consists of white wine vinegar and the grape must used in traditional balsamic vinegar.  They’re quite tasty and there’s a variety of ages to choose from.  For this recipe, however, I opted for something a little thicker.  I selected a balsamic glaze.  It has the syrupy thickness to coat the watermelon and feta.  And it has a slightly sweet and sour flavor to it.

Balsamic Vinegar vs Balsamic Glaze

While balsamic vinegar is naturally tangy-sweet and fluid, balsamic glaze is a thick, concentrated reduction.  You can make a balsamic glaze by simmering balsamic vinegar until it reaches a syrupy texture. Some add some sugar to the vinegar to achieve a sweeter glaze.  Balsamic glaze is perfect for drizzling over salads, grilled vegetables, or even desserts.  Just imagine a drizzle of balsamic glaze over your summer strawberry shortcake!

 .

How Do You Infuse Vinegar with Serrano Chile Flavor?

If you don’t have a Manassas Olive Oil store near you, then you can make an infused balsamic vinegar.  Simply select a good-quality dark balsamic vinegar, slice a fresh serrano pepper, and add it to the bottle or a clean jar. Allow the mixture to steep for at least one week in a cool, dark place. The longer you let it infuse, the spicier it will become. Strain out the chile when it’s hot enough for you. 

What is Feta Cheese?

Feta cheese is traditionally made from sheep’s milk (or a mixture with goat’s milk). It comes from Greece and has a creamy but tangy flavor profile.  It adds a distinctive saltiness and richness to everything from salads to baked dishes. Its pleasantly sharp bite pairs beautifully with sweet fruit and bold dressings.

 .

Ingredients to Make This Spicy Watermelon and Feta Salad

Refrigerator ingredients – watermelon, feta cheese, basil, mint

Pantry ingredients – serrano balsamic vinegar, balsamic glaze, red onion

Instructions to make this Watermelon Salad

Cut the watermelon in half.  Mine was about the size of a volleyball.  Slice one half of the melon into one-inch slices and cut the rind off.  Cut the watermelon into one-inch cubes and place them in a medium mixing bowl.  Place the bowl in the refrigerator.

Thinly slice the red onion and place the slices in a bowl of cold water.  Let them sit for at least 30 minutes.  This can help reduce the pungency of the onions, making them milder and crisper.  Drain the onions and add them to the watermelon. 

Stir in the balsamic glaze and the serrano balsamic vinegar.  Add the mint and basil and stir again.  Season with salt and pepper to taste.  Crumble the feta and stir it into the salad just before serving.

Adding a Twist with Infused Balsamic Vinegar

The star of this salad is the serrano-infused balsamic vinegar.  It brings a subtle, lingering heat that accentuates the sweetness of the watermelon and the creaminess of the feta.  With everyone obsessed with the hot honey, I wanted to take the sweet heat down a different path.  However, if you have hot honey feel free to use that instead. 

If you want to go down a different path that’s not spicy, try a Neapolitan herb infused vinegar.  It has rosemary, marjoram, thyme, garlic, and sage.  Or how about bourbon maple, black truffle or garlic.  They have a delicious Sicilian lemon white balsamic that would go well with this watermelon salad, too..

What does this spicy watermelon and feta salad taste like?

This salad is super easy to make.  The longest is waiting for the onions to soak, but if you like the spiciness of the red onion then feel free to skip that step.  Me and onions don’t get along very well so I waited.  You can easily substitute the red onion for a sweet onion like Vidalia or Maui if you’d like instead.

You can make this spicy watermelon and feta salad a day or two ahead of time and just add the feta when you’re ready to serve it.  I wouldn’t put the feta cheese in too early because it will lose some of its brininess.  It will absorb the dressing and taste like the balsamic instead of the creamy and salty cheese it is. 

The contrasting flavors of the sweet and juicy watermelon and the salty feta make this salad and instant hit at any party.  Then you add in the sweet and tart balsamic glaze and the spicy kick from the serrano balsamic and your mouth is just full of complex and delicious flavors.  Finally, the vibrant flavors of mint and basil round out this absolutely wonderful summer salad.  Your backyard parties will not be the same without it.

Yield: 4

Spicy Watermelon and Feta Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Tired of boring salads? Add a kick of heat and sweetness with our Spicy Watermelon and Feta Salad! Guaranteed to impress your family and friends.

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5.0 Stars (1 Review)

Ingredients

• 3 cups cubed seedless watermelon
• 1/3 cup thinly sliced red onion soaked in water
• 6 ounces crumbled feta cheese
• 1 tablespoons serrano balsamic vinegar
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh mint
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Instructions

1. Cut the watermelon into one-inch cubes and place them in a medium mixing bowl. Place the bowl in the refrigerator.
2. Thinly slice the red onion and place the slices in a bowl of cold water. Let them sit for at least 30 minutes. Drain the onions and add them to the watermelon.
3. Stir in the balsamic glaze and the serrano balsamic vinegar. Add the mint and basil and stir again. Season with salt and pepper to taste.
4. Crumble the feta and stir it into the salad just before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 181Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 38mgSodium 472mgCarbohydrates 18gFiber 1gSugar 15gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Simply Easy Spicy Watermelon and Feta Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Growing up my favorite drink as a kid was a Shirley Temple. And yes, that’s basically maraschino cherries and Sprite or 7-Up. Which is also why one of my favorite drinks as an adult is Cherry 7-Up. The love of cherries continues to this day. They’re one of my favorite fruits. And not always the maraschino kind, either. Fresh cherries are sweet and delicious!

Then there’s chocolate covered cherries which are also one of my favorite candies. Every year my parents would get us a box of Godiva chocolates. The last piece I would savor every bite of is their chocolate covered cherries. For those of you that want to get me a gift, just send me a box of those! Consequently, I love all things chocolate and cherry like Black Forest cake!

What is a Black Forest cake made of?

A Black Forest cake is traditionally made of layers of chocolate sponge cake, whipped cream, and cherries. The chocolate sponge cake is rich and moist, providing a deep cocoa flavor that serves as the perfect base for this dessert. The whipped cream adds a light and fluffy texture, balancing out the richness of the cake. Finally, the brandy soaked cherries bring a sweet and tart element that elevates the overall flavor of the cake. All these ingredients come together to create a truly decadent and indulgent cake that is perfect for any occasion.

What’s the difference between chocolate cake and Black Forest cake and red velvet cake?

Chocolate cake and Black Forest cake both have pretty much the same cake. However, Black Forest cake has brandy soaked cherries and whipped cream in it. Chocolate cake is typically spread with a filling between the layers and a coating of frosting around the whole cake. Black Forest cake has layers of whipped cream and cherries between the layers and no coating of frosting. So, while chocolate cake may be a classic favorite, Black Forest cake offers a delicious twist that is sure to impress your taste buds.

Black Forest cake and red velvet cake may be mistaken for each other due to their dark colors, but they are very different in flavor and ingredients. Red velvet cake typically has a subtle cocoa flavor with a hint of tanginess because it’s made with buttermilk. Black Forest cake has no tang. It’s just full of rich dark chocolate.

Why is it called an icebox cake?

Icebox cakes rose to popularity in the early 20th century when actual “iceboxes” were used to keep food and desserts cold before the invention of modern refrigerators. Yes, they had large blocks of ice in a box that would keep food cold. Iceboxes were made of wood with a tin or zinc lining packed with natural insulation like straw or cork. More common styles had a drip pan that required emptying daily while more fancy models captured that melted ice into a spigot that allowed the water to be used for drinking.

hese no-bake cakes gained their name from the method of chilling them in these iceboxes, This allows the layers to meld together over time. The cool temperature of the icebox helps to solidify the whipped cream and puddTing mixture. It also softens the cookies which creates a luscious texture that is both creamy and cake-like.

Ingredients:

• Chocolate pudding
• Milk
• Cherries
• Sugar
• Corn starch
• Whipped topping
• Chocolate crackers

Do you use frozen or fresh cherries in this icebox cake?

Yes, this recipe is about fresh farmers market produce. So, the obvious choice is to select fresh cherries. They’re sweet and make a delicious addition to this icebox cake. Their color is brighter than frozen cherries and extra juicy. And fresh cherries are in season.

Frozen cherries are convenient and available year-round. Simple as that. You can get them any time you want and they usually have a sweet cherry flavor. Sometimes not as sweet as fresh cherries, but when you’re craving Black Forest icebox cake, you have to use what you have on hand.

How do you make this icebox cake?

First, you want to make the pudding. Combine the milk with the pudding mixture and stir with a whisk until it begins to thicken. Cover it with plastic wrap making sure the wrap is touching the surface of the pudding so it doesn’t form a skin.

Make the cherry filling next. Put the cherries with the sugar, cornstarch, and a 1/4 cup of water if you’re using fresh cherries into a saucepan. Bring to a boil and then simmer until thickened. Cover with plastic and cool to room temperature then refrigerate until ready to use.

To make the filling you fold half of the whipped topping into the chocolate pudding mixture in a mixing bowl until there are no streaks of whipped topping visible. Put the cherry mixture into another mixing bowl and fold the remaining whipped topping into the cherries.

To make the cake place a layer cookies into the bottom of your pan. Spread half the chocolate mixture on top. Place another layer of cookies and top with half of the cherry mixture. Then repeat these layers ending with the last of the cherry mixture. Cover with plastic wrap and put in the fridge for at least 8 hours or overnight. This gives the cookies time to absorb the flavors of the layers and turn into soft pieces of fake cake layers.

What does this icebox cake taste like?

The combination of rich chocolate wafers, fluffy chocolate mousse, and sweet tart cherry filling creates a scrumptious blend of flavors in this Black Forest icebox cake. The chocolate wafers provide a chocolate cake-like base for the layers in this dessert. The mousse like chocolate layer adds a light and creamy texture that helps soften the cookies.

Then there’s the burst of cherry flavor from the whipped cream and cherry layer in every bite. This adds a refreshing and slightly tangy element to the overall sweetness of the cake. When the chocolate and cherry flavors come together after chilling in the refrigerator, they meld into a luscious and indulgent treat that is sure to satisfy any sweet tooth.

Yield: 8

Black Forest Icebox Cake

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

Tired of the same old desserts? Elevate your game with this Black Forest Icebox Cake. It's a delicious twist on the classic German treat. Your taste buds will thank you.

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Ingredients

• 3.5 ounces chocolate pudding
• 8 ounces whipped topping
• 4 cups cherries
• 1/2 cup sugar
• 1/4 cup water
• 2 to 3 tablespoons cornstarch
• 9 ounces chocolate cookies

Instructions

1. Combine the milk with the pudding mixture and stir with a whisk until it begins to thicken. Cover it with plastic wrap making sure the wrap is touching the surface of the pudding so it doesn’t form a skin and refrigerate one hour.
2. Put the cherries with the sugar, cornstarch, and a 1/4 cup of water if you’re using fresh cherries into a saucepan. Bring to a boil and then simmer until thickened. Cover with plastic and cool to room temperature then refrigerate until ready to use.
3. To make the chocolate filling you fold half of the whipped topping into the chocolate pudding mixture in a mixing bowl until there are no streaks of whipped topping visible.
4. Put the cherry mixture into another mixing bowl and fold the remaining whipped topping into the cherries.
5. To make the cake place a layer cookies into the bottom of your pan. Spread half the chocolate mixture on top. Place another layer of cookies and top with half of the cherry mixture. Then repeat these layers ending with the last of the cherry mixture. Cover with plastic wrap and put in the fridge for at least 8 hours or overnight.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 370Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 142mgCarbohydrates 51gFiber 2gSugar 44gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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• Fresh Mango Salsa by Karen’s Kitchen Stories
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• Pearl Fruit Platter by Magical Ingredients
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• Thai Basil Chicken by A Day in the Life on the Farm

The post Black Forest Icebox Cake is the Ultimate Recipe You Need to Try appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There is nothing more summer than vine ripe tomatoes. All red, juicy, and perfectly delicious. I remember summers as a kid having tomatoes from the garden freshly sliced and sandwiched between two slices of toast spread with mayo. That is what summer comfort is to me.

Pan con tomate is sort of the grown up version of a open-faced tomato sandwich. Or the Spanish version of bruschetta. But bruschetta usually has a few more ingredients than pan con tomate. That’s why I say it’s an open-faced tomato sandwich.

What is the history of pan con tomate?

Pan con tomate was originally a humble peasant meal from the Catalonia region of Spain. It was born out of the necessity to use up stale bread and make the most of the abundant tomatoes grown in the region. Similar to pinchos from the Basque region, pan con tomate has become a staple in Spanish cuisine. It has evolved into a popular tapas dish enjoyed by locals and tourists alike, known for its simplicity and delicious taste.

What is this appetizer made with?

Pan con tomate is made of just a few simple ingredients, but when combined, they create a burst of flavor that is hard to resist. This traditional Spanish dish typically consists of crusty bread, ripe tomatoes, garlic, olive oil, and a sprinkle of salt. Yes. That’s it. Just five ingredients most people have on hand in their kitchen.

However, since the ingredients are so simple, the key to making a delicious pan con tomate lies in using high-quality ingredients that are fresh and flavorful. Each component plays a crucial role in achieving the perfect balance of textures and tastes in every bite.

Select tomatoes that are the bright red and smell like a tomato should. Pick a nice, rustic loaf of bread that crunches when you gently squeeze it. Buy a delicious first press extra virgin olive oil for a nice fruity flavor. Finally, get some flaked sea salt. It’s a delicious finishing salt that goes a long way and makes for a beautiful presentation.

How do you pick the best tomatoes for this tomato recipe?

When it comes to selecting the best tomatoes for your pan con tomate, it’s important to prioritize freshness and flavor above all else. Look for tomatoes that are ripe, fragrant, and have a deep red color. Give it a gentle squeeze. Avoid tomatoes that are overly firm or mushy. They may not produce the desired juiciness and sweetness that is characteristic of this dish. Look for vine-ripened tomatoes or heirloom varieties for a more intense flavor profile. Since tomatoes are the start of this simple appetizer they need to have the best flavor.

How do you make pan con tomate?

I started by grating my tomatoes with a box grater. After they were grated, I strained the tomatoes to remove as much of the juice as possible. I didn’t want the tomato juice to make the bread too soggy. Please do not toss this! Save it and use it for a smoothie, soup, or add it to a sauce. There’s a wealth of flavor and nutrients in there. Or just drink it like a shot!

Next, I peeled two cloves of garlic. One of them I finely chopped and sprinkled with salt. Using the the blade of the knife, I pressed the salt into the garlic to make a paste. I didn’t want large chunks of garlic in with the tomatoes, but stirring the paste into the tomatoes brings the garlic flavor without biting into raw garlic. The other clove I cut in half to use later.

Now it’s time to toast the bread. There’s two methods in toasting the bread and it all depends on how crunchy you want the bread to be. If you want it super crunchy, then you want to toast it low and slow. Bake it at 350 F for 5 to 7 minutes per side or until lightly browned and crispy all the way through. This sort of reminds me of melba toast.

I wanted mine to be crispy on the outside, but still be slightly tender on the inside. So, I broiled mine on high for about 2 to 3 minutes per side. The edges are a nice golden brown, as you can see, and it didn’t chip a tooth when I bit into it.

How do you serve this appetizer?

As soon as the bread comes out of the oven take the remaining clove of garlic and lightly rub it on the toasted bread. This also brings garlic flavor without having to eat raw garlic. I topped each slice of bread with a little of the tomato mixture and then drizzled with the olive oil. Start to finish, it was about 20 minutes total. Which isn’t bad for a delicious summer appetizer or tapas.

What can you top pan con tomate with?

If you’re looking to take your pan con tomate to the next level, there are endless delicious toppings you can add to enhance the flavors. One popular option is to top it with slices of jamon serrano, a type of dry-cured Spanish ham that adds a rich and savory element to the dish. Thin slices of chorizo would be delicious, too. The spice and the garlic with the vine ripe tomatoes would be a delicious combination.

Then there’s the cheese route. You can add some slices of Manchego cheese for a creamy and slightly nutty taste that pairs perfectly with the tomato and garlic. Mahón-Menorca cheese has a mild flavor but a bold aroma. Finally, you could crumble some fresh goat cheese on top for an extra tang to your tapas. 

For a more indulgent version, you can top your pan con tomate with some flaked tuna, sardines, or anchovies to add a briny and salty kick. You can chop up some fresh herbs like oregano, rosemary, cilantro, or even a sprinkling of smoked paprika. Try sprinkling them with sliced green olives or a few slices of blistered padrón peppers.

What does pan con tomate taste like?

With the first bite you taste the crunchy bread and the tangy tomatoes. Then as you’re chewing you get the garlic and then the salt flavors that come forward. Finally, the fruitiness of the olive oil rounds out the whole tapas experience. All the flavors blend together. There isn’t one that stands out or overpowers the others. It is a perfect tomato symphony in your mouth.

The beauty of pan con tomate lies in its versatility, so feel free to get creative with your toppings and experiment with different combinations to find your favorite. Whether you keep it simple with just the traditional ingredients or go all out with a variety of toppings, each bite will transport you to the sunny streets of Spain.

Yield: 8

Pan con Tomate

Elevate your next party with a Spanish twist by serving Pan con Tomate.  It's a crowd-pleasing appetizer that's easy to make with a handful of ingredients that pack a ton of flavor.

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Ingredients

• 2 medium vine ripe tomatoes (baseball size)
• 2 cloves of garlic
• 1/2 teaspoon salt
• 1/4 teaspoon flaked sea salt (I used Maldon)
• 1/4 teaspoon freshly grated black pepper
• 1 to 2 teaspoons extra-virgin olive oil
• Half a baguette sliced diagonally into 1/2-inch-thick slices

Instructions

1. Preheat broiler on high.
2. Grate the tomatoes onto a large plate or into a large bowl. Strain the tomatoes with a fine mesh strainer to remove as much of the juice as possible. Place the pulp in a small bowl.
   Thinly slice one of the cloves of garlic. Sprinkle the chopped garlic with the
3. 1/2 teaspoon of salt. Using the blade of the knife press the salt into the chopped garlic to form a paste. Stir the garlic paste into the tomato pulp and stir until combined. Slice the other clove in half.
   Broil the slices of bread for 2 to 3 minutes or until golden brown. Turn the
4. bread over and broil an additional 2 to 3 minutes until the second side is golden brown. If you want the bread more crispy throughout, bake at 350 for 7 to 9 minutes a side.
5. Remove the bread from the oven and rub the cut side of the garlic clove onto the bread.
6. Top the slices of bread with the tomato mixture. Sprinkle with the flaked sea salt, freshly ground black pepper, and then drizzle with the olive oil before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 73Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 323mgCarbohydrates 12gFiber 1gSugar 2gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Farmers Market Recipes:

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
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• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Roasted Carrots with Vietnamese Sauce by The Spiffy Cookie

The post Pan Con Tomate Unlocks the Taste of Spain appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

September is the start of the fall growing season in my region. Fall and winter have hearty squash, root vegetables, and winter greens. If that doesn’t scream comfort food, then I don’t know what does. I have a list of 32 produce items that are in season starting in September. There’s plenty of inspiration to cook seasonally and locally from that list.

Root vegetables like radishes, onions, and carrots start making their way to the farmer’s markets. Radishes are not just for salads. Try making some pickles or roasting them for a delicious side dish. Onions are great in salads.   They are delicious cooked as the star of the dish, too. Carrots are delicious in salads and cooked. They’re also great in sweet and savory recipes alike!

Black Radish Pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfect for the summer season.

Caramelized Onion and Pear Tart is a perfect finger food! Sweet, caramelized onions, pears, and truffle goat cheese come together in puff pastry for a delicious appetizer.

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. This recipe celebrates fresh summer zucchini and makes a great appetizer or light lunch.

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegant appetizer.

No one should have to chew their cocktails. Cranberry Margaritas combines cranberry and lime juice. Initially a holiday recipe gone wrong, this recipe gets a revamp making it perfect.

Carrot Cake Muffins are light on calories, but still moist and delicious. They’re packed with rum soaked raisins, freshly ground spices, and sweet carrots. Perfect for a brunch or family gathering.

Raspberry Danish Pinwheels come together in minutes and taste simply delicious! The delicious puff pastry, fresh raspberries, and cream cheese filling makes these irresistible.

I never thought of produce like mushrooms having a growing season, but it makes sense when you think about it. They like damp cool environments like we have in fall and spring. I also don’t think of leafy greens to be a fall or winter crop, but greens like kale and chard are best in fall, winter, and spring months.

Using spaghetti squash as the crust makes a delicious and low-carb Spinach and Mushroom Quiche with Spaghetti Squash Crust. The texture and flavor of the squash enhances the spinach and mushroom flavors in this meal.

Sweet and tangy bacon dressing is drizzled over sweet pears, spinach, and sliced shallots. Top Wilted Pear and Shallot Salad with chopped pecans and sliced hard-boiled eggs for a hearty and delicious salad.

I swapped out cabbage and tried fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.

Collard greens get a makeover with these Creamed Collard Greens. They come together quickly and taste rich and delicious! It’s a great way to get your family to eat their greens!

Roasting radishes changes their flavor completely! If you haven’t roasted radishes, then try these Dill Roasted Radishes for a different side dish.

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

Apples, along with a handful of other produce, are available 12 months of the year. These items are either great in cold storage, like apples and citrus, or can be shipped locally from other areas of North America like bananas, avocados, and mangoes. I like to add apples to my savory dishes like these burgers.

Boneless, skinless chicken breasts are ground up with bratwurst spices and Granny Smith apples to make a homemade Chicken Apple Brat Burgers. They’re easy to make and packed with flavor!

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

Winter squash is a welcomed change from the summer squash and zucchini. If you grow zucchini you’ll welcome the change because they’re very fertile plants. I like butternut squash for it’s sweet flavor. But I also like the spaghetti squash for it’s fun versatility.

Chicken Parm Stuffed Spaghetti Squash is a light but hearty dinner. It’s light because it’s made with chicken breast and squash, but hearty because they are both very filling!

Irish Apple Cake is more quick bread than cake, but it’s irresistible none the less. The apples floating in the slightly sweet cake is perfectly fall and perfectly comforting.

Key Lime Shortbread Cookies are buttery, light, and have a hint of key lime flavor. This dough is simple and quick to whip up in a food processor so you can make these cookies any time you want!

More Farmers Market Recipes for September:

• Garlic Parmesan Roasted Cauliflower
• Low-Carb Cauliflower Mac N Cheese
• Bacon, Leek, and Cheddar Mini Quiches
• Sausage and Mushroom Pasta Sauce
• Glazed Turnips and Carrots

The post 15+ Farmers Market Recipes for September celebrate in season produce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It is the dog days of summer here! That means the hottest days of the year. This phrase goes back to Roman times and referred to the days of the “dog star” which eventually became dog days. I’ve tried to keep the oven off for the most part with this round up of recipes but there’s something about bananas that requires banana bread!

Refreshing cocktails and dips start of this August recipe round up of farmer’s market recipes. It’s a great way to start of any backyard party. Or just a great way to relax after a hard day at work. For me, it’s a hot commute home that ends with walking the dogs in shifts. Meaning I walk them separately because the knee is not healed enough for me to walk them together. That’s twice the steps and twice the hot!

Blackberry simple syrup is the basis for this deliciously simple mixed drink. They’re rich enough to complement the flavor of the gin and ginger in this Blackberry Gin Mule.

Watermelon Basil Sangria is full of sweet watermelon, vibrant basil, and sweet rosé. It’s perfectly chilled with plenty of summer flavor to sit poolside, at a backyard party, or sitting on your deck after work.

Peachy Colada has simple ingredients and tastes perfectly delicious. Made with frozen peaches, 2 types of rum, and crema of coconut, it’s a refreshing summer colada you’ll enjoy.

This Watermelon Strawberry Martini has TONS of watermelon flavor with just a hint of strawberry to make it interesting.

Creamy avocado, sweet mango, and spicy jalapeno make this Sweet and Spicy Mango Guacamole irresistible.

There is a trick to getting super crispy Oven-Fried Green Beans that gives them a super crunchy fried taste without frying. It makes them a healthier version of the popular appetizer….and no it’s not an air fryer!

This sweet and spicy Kentucky gem comes from my Nana! Hot Pepper Jelly is a family favorite that was served for every Derby Party at our house. This small batch will make about 3 half pint jars

Marinated Green Beans are a simple and delicious make ahead side dish that tastes better the longer it marinates. Made with a simple balsamic vinaigrette, it’s a recipe your backyard barbecue guests will love!

The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.

Irish Buttered Carrots, also called (Slieve Na Mbam) is a simple dish that tastes delicious. Simmered in milk and butter, they’re sweet, butter, and packed with flavor.

Eggplants and tomatoes are in full swing right now! This delicious eggplant Parmesan oven fries the eggplant before topping with sauce and cheese. You can also try making my eggplant rollantini if you prefer. It’s requires less oven time!  Or try this Ginger Pork and Eggplant Stir-Fry.

Hearty eggplant is baked with panko until extra crispy. Then it’s topped with delicious, roasted tomato marinara and mozzarella cheese served over whole wheat pasta. This Baked Eggplant Parmesan can’t get any more heart healthy.

Delicious heirloom tomatoes top creamy, baked ricotta in this Rustic Tomato Ricotta Tart. You WILL want to make this all summer.

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It’s perfect for a weeknight or a dinner for guests.

Onions are popping up in my farmer’s markets. I like the sweet flavor of caramelized onions on pizza and on burgers. They celebrate the delicate flavor onions have when they’re sauteed slow until golden and almost like candy.

Steak and Caramelized Onion Pizza is simple to make. The steak is cooked on the pizza which makes it tender and delicious with the caramelized onions.

The caramelized onions make this French Onion Soup Burger over the top. It’s a labor of love but makes for one killer burger.

Let your slow cooker do the work with this delicious chilindron style stew. Slow Cooker Red Pepper Stew is a Spanish version of a cacciatore so make sure to get creative to use what you have on hand!

Banana Thumbprint Donuts are sweet and packed with banana flavor. The thumbprint has a cream cheese and peanut butter filling making this donut irresistible.

Carrot Cake Loaf has all the flavors of carrot cake in a quick bread loaf. It’s moist, full of spices, and super easy to make.

Chai Banana Bread is moist, delicious, and full of chai spice flavors. It’s buttery, sweet, and irresistible.

Stone fruits are synonymous with summer! Juicy sweet peaches, plums, cherries, and pluots are irresistible in the heat of summer. These fruits are perfect for cobblers, pies, crisps, waffles and tarts. Yes, I bet you didn’t think of waffles. I did and they’re so delicious.

Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches.

Rustic Pluot Ricotta Tart is a quick, delicious, and elegant dessert that highlights these delicious stone fruits.

The post 20+ Farmers Market Recipes for August appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Summer is here! That means farmers markets are open, road side stands are popping up, and fresh produce is in abundance. Farm fresh tomatoes and corn are always on top of my list, but also delicious summer squash, berries, and WATERMELON! Don’t forget the fresh peaches that are juicy and delicious.

Drinks and appetizers are a great way to start a backyard party celebrating fresh, seasonal produce. Watermelon and berries are perfectly muddled or frozen into cocktails or mocktails. They are also delicious served up in savory crostatas, guacamoles, and delicious dips.

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but full tingling the palette!

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule.  The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata is packed with fresh cherry and thyme flavors that pair deliciously with the aged, crumbled Stilton cheese.

Corn is so versatile and sweet this time of year. It makes the perfect side dish simply grilled. Or use the leftover grilled corn and make a delicious salad with tomatoes or Mexican corn salad with zesty lime and spices.

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious room temperature salad.  It’s sweet, crunchy, and creamy all in one!

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

With all the sweet, tang, and bacon goodness that’s in it’s traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Spinach Baked Eggs may sound plain, but they’re definitely anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Eggplant and summer squash is in abundance during summer. It’s always good to have a few recipes to use up this fertile fruit, yes it’s a fruit, throughout the growing season. Use them as noodles for your favorite stacked pastas or hollow them out and stuff them with savory meat.

You know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a #MeatlessMonday meal!

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated but are pretty easy to prepare and will amaze your guests and family.

Using in season Florida strawberries, this Strawberry Chicken Spinach Salad is not only packed with strawberry flavor but it’s great a way to start the new year off right!  Not only are strawberries in the salad, but they’re in the dressing, too!

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Leeks are often a forgotten vegetable. They’re play second fiddle in most dishes, but I like to highlight their delicate flavor in simple recipes. Like this skillet pizza and carbonara. The carbonara is perfect for hot weeknights because it’s a quick meal that doesn’t heat up the kitchen.

Potato Leek Skillet Pizza packs amazing flavor in a small package. All the delicious flavors are used in moderation for this crispy crusted appetizer or main dish pizza.

Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with the cheese to make a silky smooth sauce for the pasta.

Made with blackberry cobbler coffee this Blackberry Tiramisu tastes perfectly delicious.  The coffee soaked lady fingers have a hint of raspberry liquor.

I love me some sweet, summer peaches! Here’s two of my favorite ways to highlight these juicy fruits this summer. Simmering them with bourbon makes them taste even more sweet and delicious. And grilling them caramelizes the sugars making them even more sweet and delicious.

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Grilled summer peaches are layered between cream and puff pastry.  Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy.  You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table.  Topped with vanilla ice cream, it’s perfect for summer!

Watermelon is so versatile! It’s great in sweet and savory recipes. But I like to use them in cocktail and mocktail recipes! These grown up popsicles are irresistible with mint and rum. Skip the rum and add mint simple syrup for a non-alcoholic version.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family.  They’re slightly sweet, extra crunchy and super delicious for breakfast or dessert.

All these recipes are simple to make and highlight the best of in season produce in July. Thankfully, most of these are also in season August and September. It’s always a good idea to eat seasonally and eat locally! Support the local farmers and hit your farmers market to get the ingredients for these recipes.

Try these other Farmers Market Recipes for July!

Air Fryer Corn on The Cob

Tomato and Corn Chipotle Salsa

Bacon Tomato Pasta Salad

Watermelon Cosmo Punch

Farmers Market Recipes for July

Watermelon Sparkling Frosé

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but tingles the full palette!

Read More

Blackberry Bourbon Mule

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Read More

Cherry Stilton Crostata

Cherry Stilton Crostata takes on an innovative twist to a classic Italian recipe by combining juicy cherries with creamy Stilton cheese, all wrapped up in a golden-brown flaky pastry.

Read More

Greek Caprese Salad

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Read More

Corn and Tomato Salad

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious sauteed salad.  It's sweet, crunchy, and creamy all in one!

Read More

Chipotle Broccoli Slaw

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

Read More

(Southern Fried) Mexican Corn Salad

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

Read More

Spinach Baked Eggs

Spinach Baked Eggs may sound plain, but they’re definitely are anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Read More

Strawberry Chicken Spinach Salad

Get your daily dose of greens with a twist of sweetness. This Strawberry Chicken Spinach Salad is a light and refreshing meal. Perfect for summer!

Read More

Greek Lamb Burgers

Greek Lamb Burgers have all the delicious flavors of the Mediterranean in one bite! Plus, the blistered tomatoes and Tzatziki spread take them to the next level!

Read More

Potato Leek Skillet Pizza

This rustic potato leek pizza uses thinly sliced russet potatoes, sweet leeks, garlic, mozzarella, and asiago on a store‑bought crust. A cozy homemade pizza perfect for easy weeknight dinners, National Potato Day, or anyone craving a unique potato pizza recipe with simple ingredients.

Read More

Pasta Carbonara with Shrimp and Leeks

Shrimp and leeks add a savory pop to classic Pasta Carbonara, bringing together velvety sauce, al dente pasta, and fresh flavors in one dish. Ready to try something new? Save this recipe for your next dinner inspiration.

Read More

Grilled Chicken and Pasta with Grated Tomato Sauce

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Read More

Family Reunion Stuffed Peppers

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Read More

Eggplant Rollantini

I know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Read More

Courgette and Ricotta Falafel Burgers

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a meatfree meal!

Read More

Watermelon Mojito Popsicles

Summer sweet watermelon and mint are blended with rum in these scrumptious pop-tails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

Read More

Raspberry Crostata

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!

Read More

Homemade Cherry Turnovers

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family.  They're slightly sweet, extra crunchy and super delicious for breakfast or dessert.

Read More

Grilled Peach Napoleons with Easy Bavarian Cream

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

Read More

Bourbon Peach Empanadas

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Read More

Blackberry Tiramisu

Made with blackberry shortcake coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

Read More

The post Try these 20+ Farmers Market Recipes for July appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If your city is anything like mine, then your farmer’s markets are opening up, too. I am super excited for locally grown fresh produce. It tastes so fresh and so full of flavor. More so than the trucked in produce at the local grocery store. And mine not only has produce but meats and prepared foods, too. I will be making a stop at the kimchi guy this year. He makes a delicious Latin sauerkraut. It’s perfect on chorizo or just regular hot dogs. Then there’s his kimchi.

Creamed Spinach Rice combines the vintage spinach recipe with delicious rice for a hearty side. It’s great with ham and lamb for Easter, but also grilled chicken or even steaks.

What’s in season in May?

I think the shorter question might be what’s not in season I may. There’s leftover citrus because in cold storage it lasts a long time. The same is true with apples. But now you have berries starting to pop up. Florida strawberries are just ending their season which means the start of your local strawberry season. There’s also blackberries, blueberries, and raspberries. Nectarines, peaches, plums are a welcome change from the winter citrus fruits.

Mango Mousse has so much fresh mango flavor in this dessert. It whips up in no time and will delight your guests with its mango packed flavor.

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. It’s packed with fresh summer zucchini and makes a great appetizer or light lunch. 

Mango Filled Martabak Manis has a sweet tart mango filling. This popular sweet street food typically has chocolate, peanuts, and even sweetened condensed milk filling.

Peach Crisp Popsicles have delicious summer flavor in an easy to whip up frozen dessert. The granola adds the texture of a crisp without heating up the kitchen.

Taco Stuffed Zucchini Boats have tons of flavor and perfectly fun to eat. Your kids will focus on the boats and not the zucchini.

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Brushetta Salsa is perfect for your backyard parties. It comes together quickly, you can make it ahead of time, and it tastes so so good! #BBQWeek

Made with blackberry shortcake coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

With all the sweet, tang, and bacon goodness that’s in its traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of spring!

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated, but are pretty easy to prepare and will amaze your guests and family.

These Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad are packed with delicious Greek flavor inside tender bites of marinated chicken. It’s served with a simple yet delicious pasta salad for a perfect summer potluck.

The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.

With all the flavor of an Italian sausage sub, these Italian Sausage Fajitas are super quick, delicious, and perfectly kid friendly!

Deliciously nutty, roasted cauliflower pairs perfectly with the salty fontinella cheese. This Cauliflower Sage Fontinella Carbonara has a deliciously aged twist to the typical carbonara.

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegant appetizer.

Check out these other Farmer’s Market Recipes for May:

• Creamy Cauliflower Soup
• Fresh Strawberry Bundt Cake
• Strawberry Sourdough Muffins

The post 20+ Farmer’s Market Recipes for May appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.