Skillet Seared Tomatoes and Quick Pickled Onion Salad


  You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.

A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.

I mean, for reals. …...Best Salad Ever !!!! (this week)

Now let's do this.


 The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.  Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and  place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.


Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).

Make the day good!


Skillet Seared Tomato and Quick Pickled Onion Salad

Serves 2 as a side, 1 for a hungry eater

  • 2 large or 3 smaller roma tomatoes
  • 1/2 of a red onion
  • 2-3 tablespoons red wine vinegar
  • 1 1/2 cups baby spinach
  • 1 1/2 cups chopped kale
  • salt pepper
  • 1/2 a ripe avocado 
  • olive oil (to grease pan)

Thinly slice red onion and place in a bowl.  Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,

Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper.  Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side. 

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And  dice up  avocado and add that on top too. 

Now eat your salad, fork or fingers…  

And I know, ba-daaaamn. So good.

Pico de Gallo… Super Freshy Salsa

IMG_0606 Happy Cinco de Mayo! And what better day to share my version of  my oh so fantastic pico de gallo, or as I call it, super freshy salsa.

I love me some freshy salsa, It makes me oh so happy. 

 I make this stuff all the time, especially during the warmer months and tomato season. I usually make a batch right before a meal, just enough to eat right away, but sometimes I 'll make a big batched of it, thinking I'll save some for the next day.   It never makes it past the second day in the fridge because it's just one of those things that when you see it, you want to eat it. Weird but true. And it's totally ok to do so cause it's basically eating a big bowl of healthy goodness, so eat on!

It takes no time to prepare, tastes super refreshing, goes on everything, and it's just so freaking tasty. You can eat it with tacos and chips (the mister) or like me, I like to add it to everything; salads, popcorn, or directly in my mouth. 

Make one batch, make 4, it doesn't matter cause you will eat it all, and need to make more.

IMG_0602The stuff. Chopped Roma tomatoes, chopped red onion, a diced jalapeño, lemon, a bunch of cilantro, and salt.

Stick all the chopped stuff into a jar and add in the juice of the lemon. Roughly chop the cilantro and add that on in with a sprinkle of salt. 

Mix it up….IMG_0614And thats it. Now eat… with something or without.

A spoon out of the jar is one of my favorite ways to go at it.

Happy Cinco de Mayo, Happy Tuesday!


Pico de Gallo… Freshy Salsa

  • 4-5 Roma Tomatoes
  • 1 small red onion
  • 1-2 jalapeños (Depending on heat preference)
  • 1 lemon or lime
  • salt
  • 1 bunch of cilantro (don't use it if you don't like it)

Chop tomatoes and onion and toss into a bowl or jar.  Cut seeds from jalapeño(s) and dice up into little bitty pieces and add that to the tomato and onion. Roughly chop the cilantro and toss that in as well with the juice of the lemon or lime. Sprinkle with salt. Stir, let sit for a minutes, taste and then add more salt if needed. 

Eat right away or make ahead and store in the fridge until ready to use.

Goes great with corn chips, tacos, toss onto salads or eat as is standing in front of the fridge. If someone is judging you, they are stupid.

Lemon Garlic Poppyseed Pasta with Roasted Tomatoes

IMG_9245I was cleaning my spice shelf (I feel like I do this like once a week) and found some poppy seeds hiding behind some jars. Accidental spice findings happened more often the then one might think in my house.. I like to buy tiny baggies of spices with good intentions of using them, but because of their tiny size, I often lose them or forget about them due to that  tininess. But I usually find those tiny little bags, and when I find them, I try to use them right away..(I don't like having old spices around and no, I will not toss it) And it just so happened that I has a lemon in need of using.. and it was getting close to dinner time. I could wait and make lemon poppy seed cake or muffins, or just start dinner.   Then I was like, " I'll  just make lemon poppy seed pasta." And so I did. And of course it needed to have lots of garlic and some kind of vegetable to round out the dish, (I know tomatoes are fruit but you know what I mean)  

And the mister….He loved it. And I am sure you will too. How can you go wrong with lemon, garlic and poppy seeds all creamy and fragrant? You really can't,  Pus this recipe is so easily adaptable. It can be vegan and or gluten free..whatever you want it to be. 

So if you are looking for a  fast, delicious, and impressive looking dinner… look no further. You gots one right here!

IMG_9122Start by tuning oven on to 400 degrees. Chopped tomatoes  and sprinkle in oil and salt and stick in the oven. Do this first because the rest of the meal only takes about 10 minutes..So fast!!!

Choose your pasta and get a pot of water boiling and start on the sauce.. which includes, olive oil, lots of garlic, flour, milk(any kind you use), lemon zest a little lemon juice, poppy seeds, salt and pepper. 

IMG_9143The sauce is pretty much a basic roux…

Crush the garlic and stick into pot with the oil. Let simmer for a few minutes until you can smell the garlic, which smells like heaven. Whisk in the flour and then gradually whisk in the milk. Keep on low heat and continuously whisk until sauce has thickened and doesn't run off a spoon. Add in lemon zest, the poppy seeds, and the salt and pepper. Mix it all up and turn off heat.

IMG_9157Once your pasta is cooked (cook however it says to on package), reserve about a 1/4 cup of pasta water and drain the rest. Add the pasta water and pasta the sauce. (the pasta water helps the sauce and noodles canooddle together)

IMG_9181And its all mixed up just waiting to be served…and the roasted tomatoes!

IMG_9232Scooped into a bowl with a scoop of the roasted tomatoes and some chopped chives,  served with a couple wedges of lemon..just because.

And dinner is done….  and it took all of 15 minutes. 

Thank me later.


Lemon Garlic Poppyseed Pasta with roasted tomatoes

  • 3 cups pasta (whatever you it can be gluten free too) 
  • 3 tablespoons olive oil
  • 3 tablespoons flour (use corn or arrowroot starch for gluten free)
  • 2 cups milk (cow, hemp, soy…any kind you use)
  • 6 cloves garlic
  • Zest of 1 lemon
  • 1 tablespoon poppy seeds
  • 2 roma tomatoes (optional but really good)
  • salt and pepper

Start by chopping tomatoes  and placing them in a skillet or baking sheet, sprinkled in salt and a little bit of olive oil, and stick into a 400 degree oven

Bring a large pot of water to a boil add you pasta…cook to the boxes instructions.

While pastas is boiling, crush garlic and add to a pot with the olive oil. Heat on medium low heat until the garlic is fragrant and slightly brown. Now whisk in flour and then whisk in milk. Continue to whisk until sauce thickens to where it doesn't run of a spoon. Add in the zest of 1 lemon, the poppy seeds and salt and pepper to taste. When pasta is done (should be around the same time the sauce is done) reserve about a 1/4 cup of pasta water and drain the pasta from the rest. Add water and pasta to the sauce and mix together.

Remove roasted tomatoes from the oven. Scoop pasta into bowls and top with a scoop of the tomatoes. (you can mix into pasta, but it will turn the sauce red and the tomatoes will fall apart)

Serve with a wedge of lemon and bring food to face!