I heart tomatoes.

I love tomatoes. I think they go well with pretty much everything. Here are some fun tomato recipes for you to try from allrecipes.com:

Double Tomato Bruschetta
"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

Avocado Feta Salsa
"A chunky, savory summer salsa that tastes great with pita or tortilla chips."

Insalata Caprese
"It's perfect with fresh loaf of crusty bread. For the best flavor be sure to use fresh whole-milk mozzarella - it puts the packaged varieties to shame. You can find fresh mozzarella in Italian delis, gourmet markets, cheese shops and some grocery stores."

Poor Man's Caviar
"A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread."

Lemon Sangria

Nothing says summer like Lemonade. Nothing says summer like Sangria. Bam. With their powers combined, I give you Lemon Sangria and a cute picture of Allie enjoying a glass!

Lemon Sangria

• 1 bottle dry white wine
• 2 cups lemonade
• 1/2 cup limoncello liqueur
• 2 lemons, cut into wheels
• 2 oranges cut into wheels
• 1 bottle semisweet sparkling wine

Directions

1. Combine the wine, lemonade, limoncello, lemons, and oranges in a large glass container and stir well.
2. Cover and refrigerate for four hours.
3. Serve over ice; fill glasses half way with the sangria mixture, then top with sparkling wine.
4. Garnish with a lemon twist.

Strawberry Rhubarb Cobbler

I have been craving Strawberry Rhubarb Cobbler. I have never made it so I think I might have to try out this recipe via simplyrecipes.com

Ingredients

Fruit mixture
4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel

Cobbler crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten
Method

Preheat oven to 350°F.

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serves 6. Serve with whipped cream (optional).

Plum, Nectarine, Blackberry Crisp

So, last week I stopped by Wholefoods to pick up a few things. I'm not sure if I was feeling adventurous or just hungry, but I spotted some golden plums and decided what the hell. Even after a week on the counter, they were still way to tart to eat.

My solution - bake them into a crisp!

Plum, Nectarine, Blackberry Crisp

Filling

• 2 nectarines
• 4 plums
• 2 cups blackberries
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons cold unsalted butter, cut into small pieces

Crisp

• 1 cup all-purpose flour
• 2/3 cup brown sugar
• 2/3 cup quick cooking oats
• 2/3 cup butter, softened

Directions

1. Preheat the oven to 375 degrees F.
2. Butter a 2-quart shallow baking dish.
3. Slice and pit the plums and nectarines. Toss with the blackberries, granulated sugar, and flour in a bowl.
4. Transfer the filling to the prepared dish and dot with 2 tablespoons butter.
5. Stir together flour, brown sugar, cooking oats, and butter.
6. Spoon handfuls of the crumble mixture on top of the fruit.
7. Bake until golden and bubbly, 40 to 45 minutes.
8. Let sit 10 minutes before serving.
9. Top with whipped cream or ice cream, if desired.

Suprisingly delicious, waaaay healthy, no mayo TUNA SALAD!

OMFG, so good. You ever go to the cafeteria at work and have a hard time finding something that is both delicious and healthy? Well, try this! This amazing tuna salad was made with ingredients that were all found at the salad bar in the cafeteria at my work. I know it sounds weird, but try it...SO GOOD!

Ingredients:

tuna
chick peas
shredded carrots
diced celery
sunflower seeds
olive oil
red wine vinegar
tabasco
salt
pepper
honey

Mix all ingredients together and stick delicious tuna salad into a pita pocket and enjoy!