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Heirloom Tomato Salad & Herbs de Provence Vinaigrette

02 Sunday Aug 2015

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, recipe, salad, salad dressing, summer, tomato, vegetarian/vegan

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Tags

dairy free, food, food blog, gluten free, healthy, healthy recipe, recipe, recipe blog, summer, summer recipe, tomato, vegan, vegetable, vegetarian

05-06-19

A mid-summer heirloom tomato salad with fresh fava beans, basil, and an herbs de provence vinaigrette. 

The morning air carries a thick, warm, heady breeze from the night before, and all the plants seemed refreshed. Those are my favorite mornings in the summer; post-monsoon, the air vibrates with energy, nurturing our garden and our hearts. The wind buzzes with seeds of change, and I feel it.

Heirloom Tomato Salad with Herbes De Provence Vinaigrette Ingredients

Tomatoes are bursting in the farmers markets, and the smell of them is exactly what tomatoes should smell like. Earthy and vibrant, I knew these tomatoes needed just a touch of a light vinaigrette to really shine. I paired them with fresh fava beans and thinly sliced red onion for a bit of a bite and texture. I dare say, this is the perfect summer salad.

Click here to view the full recipe on my new blog, Nourishing Wild.

Herbes de Provence Summer Tomato Salad

red onions in a serving dish

Herbes de Provence

Summer Heirloom Tomato Salad

Click here to view the full recipe on my new blog, Nourishing Wild.

IMG_4956

Enjoy!

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Roasted Campari Tomato Sauce

09 Sunday Nov 2014

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, Italian, roasted, vegetarian/vegan

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baked, campari tomatoes, dairy free, fall, food, garden fresh, gluten free, healthy, healthy recipe, recipe, recipe blog, roasted, roasted tomatoes, tomato, tomato sauce, vegan, vegetable, vegetarian

Oven-roasted Campari tomatoes with garlic and fresh herbs. 

Oven-Roasted Campari Tomato Sauce Recipe

Late season tomatoes have been on sale around here, but they don’t seem to have the same burst of flavor as juicy summer tomatoes. That didn’t stop me from grabbing a basket of Campari tomatoes when I eyed them on sale. I also brought home a beautiful spaghetti squash and since I already had the oven on to roast the squash, I decided to throw the tomatoes in too – why not?! The garlic, scented oil and herbs from the roasting pan combined with the tomatoes to create a lovely flavor-packed sauce that I’ll be craving long after it’s gone.

Slow roasting tomatoes brings out an incredible depth of flavor. These tomatoes are delicious fresh out of the oven, and I can think of so many uses for them if you choose not to make them into sauce. A roasted tomato crostini with herbed ricotta would be divine. Creamy burrata piled with roasted campari tomatoes, fresh basil and bright extra virgin olive oil would be a delicious way to begin a meal. You could even use these to add to pizza toppings! I’m sure you’ll dream up your own ways to use them once you try them…

Fresh Campari Tomatoes

I borrowed a lot of inspiration for this recipe from David Lebovitz. I tend to trust anything he makes, so when I was trying to decide which direction I wanted to go with these tomatoes, I stumbled upon his recipe. He happened to use exactly the herbs that are abundant in my garden right now along with fresh garlic, which was just what I was thinking.

I let this batch of tomatoes tag along with the spaghetti squash in the oven. My oven was set at 400 degrees F and I put the tomatoes in for about 15-20 minutes at the full temperature, and then I turned the oven off and left the tomatoes in for about an hour, or until my oven had finished its cool-down process.

Roasted Campari Tomatoes Recipe via Tsiporah Blog

Roasted Campari Tomato Sauce

Ingredients

14 Campari Tomatoes, halved
2 tbsp Good olive oil
3 Sprigs each fresh thyme and rosemary
2 Garlic cloves, slivered
Sea salt and fresh black pepper
Fresh basil (optional)

Directions

Pre-heat your oven to 400 degrees* (if you are not already using it for something else). Spread the olive oil in a baking dish large enough to fit all of the tomatoes. Be sure to cover all of the corners and sides of the baking dish. Wash and dry the herbs and lay them in an even layer on the bottom of the baking dish. Next, slice the garlic cloves. You can use more or less depending on your preferences. Scatter the garlic amongst the fresh herbs. Halve each tomato and place them cut-side-down in the pan and sprinkle with sea salt and black pepper.

Place in the hot oven on the middle rack and allow the tomatoes to roast at full temperature for up to 30 minutes, taking care to avoid burning them. Turn off the oven and allow the tomatoes to slow-roast for as long as you like. You can occasionally check on them with the oven light to see how they’re doing, but don’t open the oven and let heat escape. I left mine in the oven for about 15-20 minutes at 400 degrees before turning my oven off and letting them coast for about 45 minutes to an hour.

Roasted Campari Tomato Recipe

If making tomato sauce – allow the tomatoes to cool enough to handle. Remove any tomato stems and rosemary sprigs from the pan and discard. Dump all of the remaining ingredients into a blender. Use a rubber spatula to be sure to get all of the pieces of garlic and every drop of the olive oil into the blender. Optional: add a few fresh basil leaves. Puree into a smooth sauce. Use immediately, or pour the sauce into jars. Use within a week.

Roasted Campari Tomato Sauce

*Note: the temperature of the oven doesn’t matter very much as long as you have time to spare. It can be lower than 400 degrees, but it will take longer for the tomatoes to cook.

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Apple Pie Bars

08 Friday Nov 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, Holidays, sweets, Thanksgiving, vegetarian/vegan

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Tags

apple, apple pie, dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, holidays, pie, recipe, recipe blog, recipe blogger, sweets, thanksgiving, thanksgiving recipe

Apple Pie is one of the most traditional Autumn and Thanksgiving dessert recipes, alongside Pumpkin Pie and Derby Pie (at least in our house!). The combination of apples with warming spices, a buttery crumble topping and flakey pie crust to hold it all together is just dreamy with these upcoming chilly Autumn days. My suggestion? Cozy up on a Saturday afternoon, bake a batch of these and enjoy them alongside a warm mug of chai tea or coffee with cardamom.

Apple Pie Bars Recipe for Thanksgiving  via Tsiporah Blog

Pies in bar form are brilliant, truly. They are easy to eat, they’re great for on-the-go (think bringing lunch to work, or packing a special treat in your kid’s lunch boxes, or a snack while running out the door…), and they re-heat beautifully. After I made my Derby Pie Bars last year I fell in love with the idea and proceeded to create these Apple Pie Bars.

Autumn Apples

These have all of the flavors of traditional apple pie, yet they are more convenient and easier to eat. They would be a great addition to your Thanksgiving dessert table (dessert deserves its own table, obviously). They would also be nice to bring to a party during the holidays, or as a sweet housewarming gift.

Apple Pie Bars

Ingredients

Crust
Whip up a half batch of my favorite cobbler/pie crust recipe

Filling
5 cups apples, peeled and chopped
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
1 tbsp maple syrup
3 tbsp melted butter

Crumble Topping
1 1/2 cups flour
1/3 cups oatmeal
2/3 cups brown sugar
6 tbsp butter
2 tsp cinnamon

Butter, for the pan

Apple Pie Bars for Autumn via Tsiporah Blog

Directions

Prepare crust as directed and refrigerate for 30 minutes to an hour.

Preheat your oven to 350 degrees F. Peel and chop 5 cups of apples, which is about 6 large apples. Place the chopped apples in a bowl and combine with cinnamon, pumpkin pie spice, brown sugar and maple syrup.

In a large skillet with tall sides, melt 3 tbsp butter. Pour the apple mixture in and sauté over low heat just until the apples begin to soften slightly (not more than 10 minutes).

Apple Pie Bars recipe for Thanksgiving Dessert - via Tsiporah Blog

This is obviously not a big enough skillet, which I realized after I took this picture and then I switched pans

While the apples are cooking, combine all ingredients for the crumble topping in a food processor and pulse just to combine. Butter a square or rectangular pan. I used a nice, deep square pan but you can even use a brownie pan.

Roll out the dough and place it in the bottom of the pan, with the sides folded over the edges of the pan.

Tip: The easiest way to do this, which my great grandmother taught me, is to loosely roll the dough onto your rolling pin, hover your rolling pin above your pie pan, and gently unroll the rough so that it falls softly on top of the pan. From there you can gently maneuver and press it down into the bottom.

Apple Pie Bars for Thanksgiving

Pie crust recipe via Tsiporah Blog - how to get pie crust into your pan

Once the apples are done, pour them straight from the skillet into the prepared pan. Press the apples down with a rubber spatula to flatten them and then top with the crumble mix. Trim any extra crust around the edges, or fold it down to create a little bit of a rim around the apple pie bars.

Apple Pie Bars Recipe - Thanksgiving Dessert

Apple pie crumble topping

Bake at 350 degrees for 30-45 minutes, or until the crust and crumble topping are both golden brown. If the crumble begins to brown too quickly, loosely cover the pan with foil.

Baked Apple Pie Bars

Once they are done, let them cool for about 10 minutes before digging in. You can top these with vanilla bean ice cream, or enjoy them as is!

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Harvest Snaps Meatballs & Marinara

06 Wednesday Nov 2013

Posted by Nicole Small in Beef, dairy free, gluten free, Italian, Meatballs, product review, recipe

≈ 1 Comment

Tags

dairy free, food, food blog, garlic, gluten free, harvest snaps, recipe, recipe blog, snapea crisps

Hopefully by now you have discovered Harvest Snaps, the crispiest and tastiest addition to the snack aisle. I became obsessed with these early this year when my Mom brought home a bag of the original lightly salted snaps. I’m pretty sure I ate almost the entire bag in less than a day… okay maybe like a 15 minute time frame, but who’s counting?!

Harvest Snap Pea Crisps!

After that day they became my favorite snack; I kept them in the office snack stash and in our cabinet at home, and I eventually branched out to try some of the other flavors while they were on sale (hello, Onion Thyme! Yum!). They came on every road trip and travel adventure thereafter. The best/possibly the most dangerous part about these is that they cost less than $2 per bag! Maybe my family has been known to have multiple bags of different flavors open at the same time.. but no one’s judging; my Dad loves the wasabi, my Mom likes the Onion Thyme, and although I love all of the flavors, the original lightly salted is still my favorite.

Harvest Snapea Crisps accompanied us to Maui! More than 1 bag, of course...

Harvest Snapea Crisps accompanied us to Maui! More than 1 bag, of course…

I have had a lot of luck with my Harvest Snaps love affair! First, my college friend, who is associated with the snaps marketing squad, asked me if I would share the brand with my readers. I said a hearty of course, since I already adore the snacks and would have reviewed them anyway! Then, on a whim, I entered a Harvest Snaps summer photo contest – and won!

Harvest Snaps Summer Photo Contest Winner

Harvest Snaps Summer Photo Contest Winner

They mailed goodies and a T-shirt to my house, which arrived shortly after I left for Israel so my lucky family got to enjoy the loot. Then, just recently, I took a quick survey and won snaps again! This time we get to try their limited-edition holiday Salted Caramel flavor – one special delivery that I can’t wait to bust into!

I am missing these so much while I am in Israel; I cannot wait for my sister to visit in December so she can bring me like 10 bags of them. Ok maybe just 2. I am especially excited to try the Salted Caramel flavor, and to be reunited with my favorite lightly salted original snaps. You all, I don’t know what it is about these or why they are so good, but I just can’t stop obsessing over them. Seriously.

Harvest Snap Pea Crisps!

So if you are in the grocery store and you see them, pick up a bag of the Tomato Basil or the Onion Thyme alongside your seasonal and original flavors – then you can snack on them and make these awesome meatballs at the same time. What could be better?!

Harvest Snaps Meatballs & Marinara

Harvest Snaps Meatballs & Marinara Recipe

Whoa, whoa whoa… I know, crushing up snaps in your meatballs? Isn’t that weird? No!! Think of them as super duper flavorful (and gluten free!) bread crumbs that you can snack on as you cook. Win-win 😉

Ingredients

1 lb ground beef
1 large egg
2 tbsp chopped onion
1 minced garlic clove
3/4 cup crushed Harvest Snaps, either Onion Thyme or Tomato Basil (or both!)
1 tbsp onion soup mix
1 tsp freshly ground pepper
Sprinkle of your favorite spices – I used garlic powder, onion powder & a pinch of smoked paprika
1/2 tsp salt
1 tsp chili flakes (optional)
Olive oil, for the pan

Harvest Snaps Snapea Crisps Meatballs Recipe

Directions

Preheat your oven to 350 degrees F and use olive oil to lightly grease a 9×9 baking pan. Chop onion and garlic and place in a large mixing bowl. Put the snap peas in a plastic bag and go a little crazy on them with a rolling pin until they resemble the texture of bread crumbs. Mix all of the ingredients together in the large bowl. Roll the meatballs into 16 evenly sized balls and place them in the greased baking pan.

Harvest Snaps Snapea Crisps Meatballs Recipe

Cover with foil and bake for 25 minutes, uncover and bake until the internal temperature reaches or exceeds 165 degrees. Remove and let cool before serving alongside your favorite pasta and marinara sauce – we enjoyed ours with homemade puttanesca!

Harvest Snaps Meatballs & Marinara Recipe

Disclaimer: Although this is a sponsored post, I am really, truly loving these and would have reviewed them without being asked. They’re super delicious!

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