Tag Archives: Tomatoes

Roasted Poblano and Quinoa Vegetable Soup

Roasted Poblano and Quinoa Vegetable Soup by Alison's AllspiceDuring winter when I’m craving a big warm cozy bowl of soup, I always make a big batch of vegetable soup.  This year I switched it up from my best-ever vegetable soup and made this roasted poblano and quinoa vegetable soup.

The backbone of the two soups is the same, plenty of aromatics, flavorful broth, a sprinkle of seasonings and a balance of different flavored vegetables.  I love the heat of the poblanos balanced with the sweetness of corn and bell pepper in this version. Continue reading

Cherry Tomato Chickpea and Shrimp Sheet Pan Dinner

Cherry Tomato Chickpea and Shrimp Sheet Pan Dinner by Alison's AllspiceThe end of tomato season is just about here for my garden, which means that now is the time that my tomatoes are the most abundant.  We put this cherry tomato chickpea and shrimp sheet pan dinner on the rotation several times before I got it just right.

First, I tried the recipe without the shrimp for a vegetarian version and I felt like it was missing some texture.  I pondered for days about what vegetable to add before I decided to try shrimp instead. Continue reading

Grilled Veggie and Halloumi Pitas

Grilled Veggie and Halloumi Pitas by Alison's AllspiceThese grilled veggie and halloumi pitas are a summertime favorite when it is too hot to cook in the house.  The halloumi cheese has a delightful squeaky chew and I adore its caramalized flavor off the grill.

My biggest concern when I started experimenting with grilled halloumi was that it would stick to the grill, and it does not!  In my experience, if the cheese isn’t wanting to loosen from the grate, it is not sufficiently browned yet.  It should remove easily when it’s ready to flip. Continue reading

Grilled Shrimp Tostadas

Grilled Shrimp Tostadas by Alison's AllspiceWhen I get out my charcoal grill, I don’t like to go back and forth between the house and the grill.  Instead, I just cook everything on the grill.  In this grilled shrimp tostadas recipe, you will grill both the shrimp and the corn tortillas to make the crispy tostada shell.

I find grilling shrimp on a stick much easier than one-by-one, and kabob sticks take up much less space than a grilling basket when it comes to storage. Continue reading

Barbecue Tofu Sandwiches

Barbecue Tofu Sandwiches by Alison's AllspiceThe first time I tried these barbecue tofu sandwiches, I was surprised at how good they were!  I mean, this recipe is so simple, I didn’t expect it to wow me.  I knew it had to become a blog recipe right away.

My first tip for success with this recipe is to use a quality barbecue sauce.  Tofu is a blank slate, and the barbecue sauce is the major player adding flavor, so it has to be good.  I recommend making homemade, such as my Peach Bourbon BBQ Sauce or my Homemade Rhubarb BBQ Sauce.  I used the later in the photos here. Continue reading

Pesto Shrimp and Snap Pea Couscous Bowls

Pesto Shrimp and Snap Pea Couscous Bowls by Alison's AllspiceMy snap pea plants stopped producing about two weeks ago, which means I have been experimenting with snap pea recipes to use up my harvest.  These pesto shrimp and snap pea couscous bowls are a favorite because they are quick and easy.

Couscous is an ingredient I don’t cook with a lot, but it deserves more attention because it is so easy and fast to make.  All you have to do is bring water to a boil, then wait 5 minutes for the couscous to absorb. Continue reading

Tomato and Fire Roasted Corn Salad

Tomato and Fire Roasted Corn Salad by Alison's AllspiceThis tomato and fire roasted corn salad is bursting with the fresh flavors of summer.  It is a very simple salad of fresh ingredients tossed in a light homemade sauce that brightens its flavors.

The recipe calls for heirloom tomatoes.  I keep this category broad because any fresh and super-flavorful tomato will do. Continue reading

Portabella Cheeseburger

Portabella Cheeseburger by Alison's AllspiceI have had portabella cheeseburgers at restaurants that have really lacked luster.  The mushroom is too raw, lacks seasoning, and just doesn’t taste like a burger when you put it in a bun.  This portabella cheeseburger recipe is different.  Let me explain why.

First of all, this recipe is a two-step process that should be familiar to any cook.  Marinade, then cook, preferably on a charcoal grill.  The marinade starts to break down the mushroom, pulling out its moisture, and it adds plenty of savory seasoning. Continue reading

Clam Linguine alla Vodka

Clam Linguine alla Vodka by Alison's AllspiceFor this clam linguine alla vodka recipe, I decided to mash together two classic recipes, clam linguine and pasta alla vodka.  The results are delicious.  The sweet seafood-y clams are elevated by the rich, acidic vodka sauce.

I prefer chopped clams to whole clams for this recipe because they are packed in flavorful clam juice that you can use to thin the sauce.  I also found whole clams to be gritty in comparison, requiring a rinse that takes away some flavor.  As always, use what you like. Continue reading

Smoky Trout Tacos with Lemon Garlic Aioli

Smoky Trout Tacos with Lemon Garlic Aioli by Alison's AllspiceI don’t think there is such a thing as a perfect fish taco.  It can’t be because there are just so many good ways to do it, no one recipe could ever be the best.  Nevertheless, I am always in the pursuit of perfecting recipes and fish tacos are easily a food group in my house, so here is another variation for you to try: smoky trout tacos with lemon garlic aioli.

Can we talk about aioli for a minute, please?  Does anyone actually use eggs to make their aioli?  Maybe I’m the only one that is totally hooked on the ease of using mayo, but what can I say?  It’s delicious, easy to make, and I don’t have to fuss with raw eggs.  Win-win in my book. Continue reading