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Tomatoes

Hearty Vegetable Pasta Sauce

October 16, 2014 by Kay Leave a Comment

Hearty Vegetable Pasta Sauce is packed full of fresh vegetables and is cooked low and slow to become a very delicious sauce to use in all of your favorite pasta dishes.

This recipe for Hearty Vegetable Pasta Sauce makes a large batch but it can easily be frozen for later use. I always like to have this on hand in the freezer so on those nights or weekends when I have run out of time to make dinner I pull out this sauce and make a quick pasta dish.

This recipe is also a good way to get extra vegetables into a kid’s diet. You will find tomatoes, onions, celery, peppers and carrots in this sauce. I add wine and chicken bouillon to make it taste like it cooked all day long, it has a real deep flavor full of deep herb flavor. You will love it!

Use this in your favorite pasta dish, lasagna, spaghetti & meatballs, chicken & parmesan…..the list could go on forever.

Enjoy!

Kay Signature

 

 

 

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Hearty Vegetable Pasta Sauce

Rating: 51

Yield: 12-15 Servings

Hearty Vegetable Pasta Sauce

Ingredients

  • 4 tablespoons olive oil
  • 2 large onions, chopped
  • 3 medium sweet peppers, chopped (any color)
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 10 - 12 cups ripe tomatoes, diced (I remove the seeds from mine)
  • 2 tbsp. dried oregano
  • 1 cup red wine, I used Chianti
  • 1 cup tomato paste
  • 1/3 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 2 tsp. ground fennel (optional)
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup brown sugar
  • 2 chicken bouillon cube
  • Water, optional

Instructions

  • Chop all the vegetables into small pieces.
  • In a large pot over medium high heat, add the olive oil. Add the onions, peppers, carrots, celery and garlic. Cook for 10 minutes. Add the chopped tomatoes. Cook for 10 more minutes.
  • Add the oregano, wine, tomato paste, parsley, basil, ground fennel, salt, pepper, brown sugar and bouillon cubes.
  • Bring mixture to a boil, reduce heat to low and cook for 1 hour, stirring occasionally so the sauce doesn't stick to the bottom. If the sauce is to thick you can add water to the sauce. It will depend on how ripe your tomatoes are if you need to add some water.
3.1
http://www.lovefoodwillshare.com/hearty-vegetable-pasta-sauce/

Chop the vegetables

Chop the vegetables

Chop the tomatoes

Chop the tomatoes

The sauce slow cooks

The sauce slow cooks

Hearty Vegetable Pasta Sauce

Hearty Vegetable Pasta Sauce

Thick & Delicious

Thick & Delicious

Hearty Vegetable Pasta Sauce

Hearty Vegetable Pasta Sauce

Filed Under: Pasta, Side Dishes / Vegetables Tagged With: Carrots, Celery, Garlic, Onions, Pasta, Peppers, Sauce, Tomatoes

Pepper & Kale Panzanella Salad

September 8, 2014 by Kay Leave a Comment

Pepper & Kale Panzanella Salad is a light yet filling salad loaded with homemade bread cubes, sauteed pepper & kale, cherry tomatoes, feta cheese, pickled onions and basil.

Panzanella salad is by far my favorite kind of salad. I like to make homemade croutons when making panzanella, it only takes a few minutes and makes a huge difference in the salad. I like to use a hearty bread like sourdough, or a multi-grain bread, cut it into cubes and then saute the cubes in olive oil over medium high heat for a few minutes.

I saute the peppers and kale for this salad. Sauteing the peppers brings out the sweetness in them while sauteing the kale softens it. Add to the peppers & kale some sweet cherry tomatoes, salty feta cheese, pickled onions and basil and you have a great base for this salad.  Add to salad a greek yogurt based dressing with vinegar and honey and you have a very tasty panzanella salad that you will fall in love with.

Enjoy!

Kay Signature

 

 

 

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Pepper & Kale Panzanella Salad

Rating: 51

Yield: 4 Servings

Pepper & Kale Panzanella Salad

Ingredients

  • For the pickled onions:
  • 1 sweet onion, walla walla or vidalia, sliced into thin moon shapes
  • Apple cider vinegar
  • ¼ tsp. salt
  • ½ tsp. sugar
  • For the salad:
  • 4-5 cups cubed bread, I used sourdough
  • Salt & pepper
  • 2 tbsp. olive oil, divided
  • 2 sweet peppers, cut into large chunks
  • 2-3 cups kale sliced into thin strips
  • 2 cups cherry tomatoes, halved
  • 1 – ½ cups fresh mozzarella, cut into chunks
  • ½ cup pickled onions
  • 8-10 large basil leaves, chiffonade
  • For the dressing:
  • 4 tbsp. plain greek yogurt
  • 3 tbsp. olive oil
  • 2 ½ tbsp. vinegar, I used Cranberry Pear, balsamic is fine also
  • 2 tbsp. honey
  • 2 pinches of salt
  • 1 pinch of pepper

Instructions

  • For the pickled onions: Add all the ingredients to a bowl and let sit for 30 minutes.
  • In a large saucepan, add 1 tbsp. olive oil and turn the heat on medium. Add the bread cubes and sprinkle with a pinch of salt & pepper. Saute for 5 minutes, making sure to toss a couple of times. Set the bread cubes aside. In the same pan, add 1 tbsp. of olive oil and add the peppers and kale. Saute for 3 minutes. Remove from the pan and set aside.
  • Mix the dressing: add the yogurt, olive oil, vinegar, honey, salt and pepper to a bowl and whisk to combine.
  • Add the tomatoes, mozzarella, pickled onions, basil to a large bowl. Add in the bread cubes and pepper/kale mix. Toss everything together. Pour the dressing over the salad and toss to combine.

Notes

Adapted from Love & Lemons.

3.1
http://www.lovefoodwillshare.com/pepper-kale-panzanella-salad/

Homemade bread cubes.

Homemade bread cubes.

Longs list of ingredients.

Longs list of ingredients.

Saute peppers.

Saute peppers.

Saute kale.

Saute kale.

Salty feta cheese.

Salty feta cheese.

Lovely colors.

Lovely colors.

Sweet cherry tomatoes.

Sweet cherry tomatoes.

Pepper & Kale Panzanella  Salad

Pepper & Kale Panzanella Salad

Delicious Panzanella Salad.

Delicious Panzanella Salad.

 

Filed Under: Salads Tagged With: Bread, Kale, Onion, Pepper, Salad, Tomatoes

Roasted Cauliflower Salad

May 13, 2014 by Kay Leave a Comment

The cauliflower, roasted for a nutty flavor, is layered with tomatoes, bacon and shallots and is drizzled with a vinaigrette.

I’ll be honest, this was my first time roasting cauliflower and I must say, it was delicious and I will be finding other ways to use roasted cauliflower in future recipes.

I served this at a dinner party and it was well received by everyone, even  my husband, Mr. B who is not a lover of salads. I added the goat cheese at the last minute, and I am glad I did because it really adds a nice element to the salad.

I can’t wait for the arrival of weekly vegetables from Park Ridge Organics, so fresh and inviting in summer. I am dreaming of vegetables and what I will make with them!

Enjoy!

Kay Signature

 

 

 

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Roasted Cauliflower Salad

Rating: 51

Yield: 6 Servings as a side

Roasted Cauliflower Salad

Ingredients

  • 1 large head cauliflower split into bite size pieces
  • 1 pint grape tomatoes, halved
  • 1 large shallot, thinly sliced
  • 4 - 6 slices cooked bacon, crumbled
  • 4 tbsp. white balsamic vinegar *
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. Dijon mustard
  • 1/4 tsp. garlic powder
  • 4 ounces goat cheese, crumbled

Instructions

  • Preheat oven to 425 degrees.
  • Add the cauliflower pieces on a baking sheet and drizzle with with olive oil. Bake the cauliflower for 20 minutes, until lightly browned.
  • While the cauliflower is roasting, cut your tomatoes, slice the shallot, crumble the bacon and goat cheese.
  • Whisk together the vinegar, olive oil, mustard and garlic powder.
  • Arrange the cauliflower on a plate or bowl, add the tomatoes, shallots, bacon and cheese. Drizzle the vinaigrette over the salad and serve.

Notes

* I used a cranberry pear balsamic vinegar.

3.1
http://www.lovefoodwillshare.com/roasted-cauliflower-salad/

Cut the cauliflower into small pieces.

Cut the cauliflower into small pieces.

Cute the tomatoes & shallots. Crumble the bacon and cheese. Mix the vinaigrette.

Cute the tomatoes & shallots. Crumble the bacon and cheese. Mix the vinaigrette.

The cauliflower should start to brown when the roasting is complete.

The cauliflower should start to brown when the roasting is complete.

Roasted Cauliflower Salad

Roasted Cauliflower Salad

Goat cheese is perfect on this salad.

Goat cheese is perfect on this salad.

Roasted Cauliflower Salad.

Roasted Cauliflower Salad.

A very tasty salad.

A very tasty salad.

Adapted from, Small Town Woman

This recipe was featured on:

Mandy’s Recipe Box

Cornerstone Confessions

Not Just A Housewife

Hope Studios

Homestories A to Z

VMG 206

Table for Seven

The Winthrop Chronicles

Fluster Buster

Mom’s Test Kitchen

Memories by the Mile

Cupcakes & Crinoline

Love in the Kitchen

Maybe She Made It

New Mrs. Adventures

The DIY Dreamer

The Blissful Bee

The Newlywed Pilgrimage

Lambert’s Lately

Sweet Bella Roos

Living Well Spending Less

Mommy on Demand

 

 

Filed Under: Salads Tagged With: Bacon, Cauliflower, Cheese, Shallot, Tomatoes, Vinaigrette

Stuffed Peppers

April 20, 2014 by Kay 6 Comments

Stuffed Peppers are a classic recipe that starts with a filling of beef, rice and tomatoes that’s packed into a sweet bell pepper and baked until sweet, tender and flavorful.

Sweet Bell Peppers were on special at the grocery store so I thought it would be the perfect time to make and share my recipe for Stuffed Peppers. My recipe is a classic recipe, nothing fancy, just basic ingredients that are baked to become something very delicious.

Stuffed Peppers start with browning an onion and ground chuck with salt and pepper. Then you add in some tomato products; diced tomatoes and tomato paste, along with oregano and tarragon and cooked rice. This is slow cooked on the stove top for a bit, so the flavors can marry and become one.

One step that I have added to my recipe is to cook the bell peppers in the microwave before stuffing them. I like my bell pepper to have some structure to it when it comes out of the oven. I don’t want it to soften too much that it doesn’t hold its shape. By starting the process in the microwave I don’t need to cook them as long in the oven.

Enjoy!

Kay Signature

Cut the tops and clean out the peppers.

Cut the tops and clean out the peppers.

Stuff the peppers.

Stuff the peppers.

Stuffed Peppers

Stuffed Peppers

Serve with cheese, sour cream & green onions.

Serve with cheese, sour cream & green onions.

Take a bite.

Take a bite.

The cheese will melt on top.

The cheese will melt on top.

Stuffed Peppers

Stuffed Peppers

A messy goodness.

A messy goodness.

Stuffed Peppers

Stuffed Peppers

Print
Stuffed Peppers

Rating: 51

Yield: 4-6 Servings

Stuffed Peppers

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 lb. ground chuck
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 tsp. oregano
  • 1 tsp. tarragon
  • 1 cup cooked rice
  • 4 large sweet bell peppers or 6 medium sweet bell peppers
  • Garnish with: Cheddar Cheese, Green Onions, Sour Cream

Instructions

  • Preheat the oven to 375 degrees.
  • In a large sauce pan over medium high heat add the olive oil and onion, sauté for 3-5 minutes, until translucent. Pour the onions in a dish and set aside.
  • Add the ground chuck to the sauce pan and break apart the meat with a spoon. Add the salt and pepper and continue to cook until the meat is no longer pink in the middle, approx. 8 minutes.
  • Add the onions back into the pan and add the tomatoes, paste, oregano, tarragon and cooked rice. Stir to combine, reduce the heat to medium and cook for another 10 minutes.
  • While the mixture is cooking, cut the tops off of the pepper and remove the seeds and membranes. Place the peppers in a glass dish with the cut side up. Microwave the peppers on high for 3 minutes.
  • Fill each pepper to the top with the meat mixture and place back in the glass dish. Bake uncovered for 40 minutes.
  • To serve, cut the pepper in half and top with cheese, green onions and sour cream if desired.

Notes

You could easily substitute ground turkey for the ground chuck.

3.1
http://www.lovefoodwillshare.com/stuffed-peppers/

Featured On:

Mandy’s Recipe Box

Cornerstone Confessions

Not Just a Housewife

Hope Studios

VMG 206

Table for Seven

The Winthrop Chronicles

Fluster Buster

Our Home Away from Home

Mom’s Test Kitchen

Kathe with an E

Homework

Pint Sized Baker

Cupcakes & Crinoline

Lil Mrs Tori

Hun What’s For Dinner

The New Mrs Adventures

She Eats

The Blissful Bee

Sew Crafty Angels

The Silly Girl’s Life

Foody Schmoody

Ginger Snap Crafts

The NY Melrose Family

Kitchen Meets Girl

Buns In My Oven

The Shady Porch

The Life of Jennifer Dawn

Dizzy, Busy & Hungry

Orchard Girls

Bubbly Nature Creations

I Gotta Create

Will Cook for Smiles

Six Sisters Stuff

Cheerios & Lattes

What’s Cooking with Ruthie

Pieced Pasttimes

Super Heroes & Teacups

Reasons to Skip the Housework

Filed Under: Beef Tagged With: Beef, Cheese, Onion, Peppers, Sour Cream, Tomato Paste, Tomatoes

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