“People who love to eat are always the best people.” – Julia Child
Hello my awesome Maricopa friends and readers! I’m hoping most of you were able to make it out to the market today to pick up your produce (60 lbs for $10), to shop from the other local vendors, and maybe you were one of the few lovely ladies who made it to my free yoga class in the park. If you didn’t make it by my Inspired by Sisters booth (quote painting and natural body products), make sure you stop by and say hi next time!
I was very excited about this week’s produce selection because of the massive amounts of tomatoes and onions! This means a freezer full of pasta sauce and homemade salsa. No complaints here! This month, we got the tomatoes (plum, beefsteak, and yellow grape tomatoes), zucchini, onions, acorn squash, green bell peppers, and grapefruit. Last month, I gave some of my favorite tomato, green bell pepper, and zucchini recipes, so I would encourage new readers to take a look at THIS POST as well 🙂 for some other great ideas.
Of course, I mentioned my tomato sauce and salsa recipes… I’ve posted about the roasted vegetable spaghetti sauce in my previous post about meal prepping. It is a great way to sneak in some added veggies for those in your household who may be leery of them. I found this recipe a few years back from the blog Peanut Blossom. It is delicious! There are soooo many scrumptious salsa recipes, so I am always trying new things. Here is a great recipe for simple and yummy salsa you can make quickly and confidently at home (simply replace the canned tomatoes with your fresh ones).
Without further adieu, let’s get to the rest of my recipe suggestions:
I eat tomatoes like apples; I LOVE them raw. Sometimes, I’ll just slice them up and eat them with balsamic glaze or a sprinkle of salt. I also love caprese recipes:
- Caprese Lasagna Roll Ups from Tastes better from Scratch (vegetarian)
- Lemon Caprese Salad from Little Miss Celebration (vegetarian, uses the yellow tomatoes)
Green Bell Peppers:
I love simply slicing them up and eating them with hummus, but here are a few other ideas:
- Mexican Quinoa Stuffed Peppers (vegan, different from the ones I posted last time. Both are excellent!)
- Crock pot Chicken Philly Cheese Steak by Laa Loosh (use your onions too!)
- Grilled Peppers and Onions by Layers of Happiness (vegan)
- Stuffed Zucchini Boats with Bacon by Quick n Easy Recipes
- Baked Zucchini Chips by Trend Land (vegan)
- Zucchini Lasagna by Skinny Taste (avoid the carbs!)
- Grilled Zucchini by The Pioneer Women (vegan, I LOVE this lady’s blog)
- Cranberry Quinoa Walnut stuffed Squash by Tasteful Venture (vegan)
- Apple and Sausage stuffed Acorn Squash by Cherished Bliss
- Roasted Parmesan Garlic Acorn Squash by Spache the Spatula (vegetarian)
Just like oranges last month, grapefruit is delicious all on it’s own. You can juice it, cut it in half and enjoy it with a spoon, or try one of these recipes below:
- Grapefruit Avocado Salad by Simply Recipes (vegan)
- Quinoa Grapefruit Salad by A House in the Hills (vegan)
- Grapefruit Sorbet by One Hundred Dollars a Month (also vegan, yay!)
Well there you have it! Tons of delicious recipes for you to try. I know everyone has favorite tomato sauce and salsa recipes, so I would love it if you’d share your own and other recipes in the comments below. Also let me know what you think of the recipes you are able to try.
Enjoy your produce and thank you very much for coming out today!
❤ Taryn xoxo