Oatmeal Peanut Butter Cookies

Soft, chewy Oatmeal Peanut Butter Cookies loaded with oats and creamy peanut butter, these cookies will satisfy all your cookie lovers!

A stack of oatmeal peanut butter cookies on a cooling rack.

All your cookie lovers will be happy with these delicious cookies!

Hey there! It’s Deb stopping by again from Bowl Me Over. Today I’m sharing one of my favorite cookie recipes. This Oatmeal Peanut Butter Cookie Recipe has been in our family for years and passed down to me from my Grandma.

Tried and true family recipes are the best don’t you agree?

These cookies are crispy around the edges. Sweet, chewy and delicious! If there is a peanut butter lover in the house, they will love these cookies!

An Oatmeal Peanut Butter Cookie with a bite taken out of it!

I dare you to eat just one!

I was paging thru our family cookbook last week and because my hubby has a BIG sweet tooth, I knew I needed to make these cookies! Dan is my official taste tester and has the most discerning pallet.

And he immediately grabbed a handful and went back into his office.

Yep, they definitely passed the Dan taste test! ?

Shopping list for Oatmeal Peanut Butter Cookies

  • old fashioned oatmeal
  • brown sugar
  • butter
  • eggs
  • sugar
  • peanut butter

The cookies are really easy to make!

Directions to make Oatmeal Peanut Butter Cookies

  1. cream together the sugar and softened butter
  2. add the peanut butter, eggs and vanilla – mix again
  3. sprinkle with salt, baking soda and oats thoroughly combine
  4. scoop out cookie dough, shape into a ball and roll in sugar
  5. bake until crispy on the edges, but still soft and chewy
Raw cookie dough balls being rolled in sugar.

Before baking, roll the cookie dough in sugar and place on the baking sheet.

This recipe calls for softened butter, but what if you forget to taken the butter out of the fridge?

Ways to soften butter

  • Leaving the butter on the counter for about 30 minutes will soften it.
  • Cutting the butter into small chunks will help it to soften more quickly
  • Setting the butter over a warm water bath will also soften it.

I prefer to leave it on the counter. By the time I gather the ingredients and preheat the oven, the butter is just about ready to use. I’ve tried microwaving butter for those times I forget and have found it melts it too much and then you’re starting over.

Is the sugar bath optional?

Before baking I roll the cookies in sugar and then lightly press them down with a fork in a criss-cross pattern. Is the sugar bath optional?

Yes, I suppose so, but it makes for such a delicious crispy cookie!

These cookies come out perfectly every time and it makes a ton! About 60 cookies, so it will definitely fill up your cookie jar!

 

Stacks of oatmeal peanut butter cookies

This makes about 60 cookies!

I have plenty of other great cookies on the blog – Pecan Sandies, Butter CookiesButterscotch Cookies and more! All tried and true recipes that we’ve made in our family for years!

Swing by the blog to check them out! I hope you really enjoy this recipe, I know we do!

If you make this cookie be sure to tag me on Instagram @bowl_me_over or with #bowlmeover – share your pictures, I’d love to see them!

Oatmeal Peanut Butter Cookies

Soft, chewy Oatmeal Peanut Butter Cookies loaded with oats and creamy peanut butter, these cookies will satisfy all your cookie lovers!

  • 1 cup brown sugar
  • 1 cup white sugar (plus 1/4 cup to roll dough in)
  • 1 cup butter (softened)
  • 2 eggs
  • 5 cups oatmeal (old fashioned)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 cup peanut butter (you can use creamy or crunchy peanut butter)
  1. Preheat the oven to 350 degrees

  2. Using a stand mixer, cream together the sugar and butter.

  3. Add the peanut butter, eggs and vanilla – mix again.

  4. Sprinkle in the salt and baking soda. Add the oats thoroughly combine.

  5. Add the reserved sugar to a small bowl .

  6. Using spoons or a small ice cream scoop, scoop out cookie dough, shape into a ball and roll in sugar.

  7. Bake for 10-12 minutes or until crispy on the edges, but still soft and chewy.

Souper Chef DebDebra Clark blogs over at Bowl Me Over where she shares her love of all things in a bowl! Soups, stews, salads, Buddha bowls, ice cream you name it! Comfort food that is delicious and full of flavor. Most meals are quick and easy!

You can also connect with her on Facebook, Pinterest, Instagram, Twitter and YouTube.

 

Children’s Book Read-and-Bake Series: Vanilla and Chocolate Shortbread Button Cookies for “Corduroy” by Don Freeman

Vanilla and Chocolate Shortbread Button Cookies are as tasty as they are adorable!

These bite sized cookies have a buttery crunch that melts in your mouth and are ideal for snacking or adding on top of a favorite dessert.

Shortbread is a crisp, buttery, type of cookie that originated in Scotland. The main ingredient list is short and simple; butter, flour, and sugar.

 

Some shortbread recipes supplement the flour with corn starch which adds a melt-in-your-mouth texture. Flavorings, like vanilla or cocoa, can be also be added.

 

Vanilla and Chocolate Shortbread Button Cookies are a great choice when you want to bake ahead or for mailing. The flavor of these cookies gets even better after a few days. Stored in an airtight container at room temperature, shortbread cookies stay fresh for at least 2 weeks!

Shortbread Dough

Versatile shortbread dough can be baked in many forms.

  • Though no special pans are required, there are decorative shortbread pans that create wedges or bars embossed with lovely designs.
  • The dough can also be baked in a regular square or rectangular baking pan, then cut into bars.
  • Rolling the dough into a log for slice-and-bake cookies, allows you to store shortbread dough in the fridge and quickly bake fresh cookies as needed!
  • Individual cookies can be portioned with a scoop or rolled into balls.
  • For Vanilla and Chocolate Shortbread Button Cookies, the dough is rolled out and cut into shapes.

 

Read-and-Bake Book and Recipe

This month’s featured book, “Corduroy” by Don Freeman, is a childhood classic that is amazingly as popular today as when it was first published fifty years ago!

 

The original Corduroy book (there are also sequels and adaptations) tells the story of Corduroy, a stuffed toy bear, and Lisa, a little girl who loves him enough to spend all the money in her piggy bank to buy him.

 

At first, is seems that Corduroy is destined to remain on the store shelf. His overalls are missing a button and Lisa’s mother doesn’t want to spend money on a damaged toy.

 

At night, when the department store is empty, Corduroy has an adventure as he tries to find a replacement button without success.

 

Luckily, the next day Lisa returns and uses all of her piggy bank savings to buy Corduroy and bring him home, where she sews a new button on his overalls.

 

Vanilla and Chocolate Shortbread Button Cookies are the obvious cookie to link with this story! Make the cookies in several different shapes and sizes and let the kids decide which button Corduroy might have liked best.

To create a variety of button shapes, gather anything you have in the kitchen that might cutout a small shape. For my buttons, I used:

 

  • small cookie cutters: circle, square, daisy
  • small plastic medicine cup (the kind that often comes with cough syrup)
  • the bottoms of large and small piping tips

 

To make the Vanilla and Chocolate Shortbread Button Cookies roll the dough out to ¼” thickness between two sheets of parchment or wax paper. Use the small “cutters” to cut out the buttons.

 

Gently press a slightly smaller shape into the center of the cookie to create a rim on the button.

 

Make 2 or 4 thread holes at in the middle of each button using the blunt end of a wooden skewer.

 

Chilling the cutout cookies for 1 hour to overnight firms the dough so that the cookies will hold their shape in the oven.

 

Vanilla and Chocolate Shortbread Button Cookies are great for:

  • enjoying straight from the cookie jar
  • care packages and gift giving
  • sprinkled on pudding, fruit cups, and ice cream right before serving

 

Sharing “Corduroy” and Vanilla and Chocolate Shortbread Button Cookies is sure to cause lots of smiles!

Two other bear themed cookies that would also be fun to share with this book are:

Vanilla and Chocolate Shortbread Button Cookies

 

Servings: About 3 dozen 1 ½ inch cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, very soft, room temperature butter
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • Optional: Add 4 teaspoons of cocoa to make ½ of the dough chocolate

Directions:

  • Line a baking sheet with parchment paper.
  • In a large mixing bowl, stir butter, sugar, and vanilla until combined.
  • Add the flour and corn starch. Stir until dough forms. Knead a few times in the bowl until smooth.
  • For ½ batch chocolate dough: Divide the dough in half. Set one half aside and place the remaining half back in the mixing bowl.
  • Add cocoa and mix with a wooden spoon until the cocoa is incorporated evenly to form the chocolate dough.
  • Between two sheets of parchment paper, roll out each dough flavor to ¼”. If the dough is sticky, dust the dough lightly with flour (top and bottom) to prevent sticking.
  • Use a small circle cookie cutter to cut out each button. Use a smaller circle to impress a center ring on the button. Use a skewer to place 2 or 4 threading holes at the center of each cookie button.
  • Place the cut out cookies on the prepared baking sheet about an inch apart.
  • Refrigerate the cookies for at least an hour (up to 24 hours), until firm.
  • When ready to bake, preheat the oven to 375° F.
  • Remove the cookies from the refrigerator and bake for about 10 minutes, until the edges of the cookies are beginning to become golden brown.
  • Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to two weeks.
  • Double wrap small piles of button cookies in plastic wrap. Then place bundles snugly in an airtight container or zip lock bag for mailing.

Vanilla and Chocolate Shortbread Button Cookies

  • 1 cup (2 sticks) unsalted butter, very soft, room temperature butter
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • Optional: 4 teaspoons cocoa to make ½ of the dough chocolate
  1. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, stir butter, sugar and vanilla until combined.

  3. Add the flour and corn starch. Stir until dough forms. Knead a few times in the bowl until smooth.

  4. For ½ batch chocolate dough: Divide the dough in half. Set one half aside and place the remaining half back in the mixing bowl.

  5. Add cocoa and mix with a wooden spoon until the cocoa is incorporated evenly to form the chocolate dough.

  6. Between two sheets of parchment paper, roll out each dough flavor to ¼”. If the dough is sticky, dust the dough lightly with flour (top and bottom) to prevent sticking.

  7. Use a small circle cookie cutter to cut out each button. Use a smaller circle to impress a center ring on the button. Use a skewer to place 2 or 4 threading holes at the center of each cookie button.

  8. Place the cut out cookies on the prepared baking sheet about an inch apart.

  9. Refrigerate the cookies for at least an hour (up to 24 hours), until firm.

  10. When ready to bake, preheat the oven to 375° F.

  11. Remove the cookies from the refrigerator and bake for about 10 minutes, until the edges of the cookies are beginning to become golden brown.

  12. Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

  13. Store in an airtight container at room temperature for up to two weeks.

  14. Double wrap small piles of button cookies in plastic wrap. Then place bundles snugly in an airtight container or zip lock bag for mailing.

BIO

Wendy Sondov is the recipe developer, baker, photographer, and care package creator for The Monday Box, the only care package recipe blog. All of the recipes on The Monday Box are for baked goods that travel well and stay fresh for a long time. Get recipes for home baked love sent straight to your inbox by signing up here!

Here’s What To Buy At The Farmer’s Market This Month: August

I love fresh locally grown fruits and vegetables. To me, there’s nothing better than eating delicious home grown produce. I love growing my own produce in my garden, but I know that’s not an option for everyone.

While I was in college and living in an apartment, I thought eating locally would be tricky, if not impossible because I couldn’t grown my own food. I craved the yummy, home grown produce I was used to having from my parents massive garden.

That’s when I discovered farmer’s markets and I’m telling you I’ll never go back to eating produce from the grocery store! Buying fruits and vegetables from the farmer’s market supports local farmers, and it tastes AMAZING!

I loved shopping at the farmer’s market in college (and I still do!) but sometimes shopping there can be a bit different from shopping at the grocery store. In the society we live in today, many of us are used to having whatever produce we want no matter the season. But it’s not that way at the farmer’s market.

When you shop at the farmer’s market you have to eat foods that are in season locally because that’s all your local farmers are growing!! While it can be a bit of an adjustment to eat fruits and vegetables that are in season, trust me you will grow to love it! When you’re eating produce seasonally it tastes amazing and it’s fresh! Trust me, grocery store corn on the cob has NOTHING on fresh corn on the cob.

One of my favorite parts about eating seasonally is getting to try out new fruits and vegetables. I love experimenting with new recipes and learning how to cook different types of produce!

When I realized how many people don’t understand produce seasonality, I decided that I would write a monthly blog post to give a general idea of what produce is in season that month. Now obviously this will vary depending on where you live, you Californians can probably get pretty much any produce you want, but if you’re living in Michigan your local produce options could be slim depending on the season.

So keep in mind that this is a general guide. If you want to know exactly what produce is in season in your area check out one of my favorite websites called The Seasonal Food Guide. All you have to do is put in where you live and it will give you a list of produce that’s in season in your area!

So let’s get started. Here are some of the fruits and vegetables you might find at your local farmer’s market in August!

Bok Choy

So I’ve never actually had bok choy, but I am definitely heading out to my local farmer’s market this month to pick some up! One of my favorite things about the farmers market is getting to try new fruits and vegetables that are in season, so this year I’m going to have to try bok choy out! I love stir fry so when I pick some up I’ll have to try this stir-fried chicken and bok choy recipe!

Apples

Apples are quite possibly my favorite fruit, so I love late summer and early fall when apples are in season in my area! Personally, I love my locally grown honey crisp apples. And because I’m lazy I use this handy apple corer and slicer to cut up my apples:)

Cantaloupe

As a kid I HATED cantaloupe, but now it’s actually growing on me! I love eating it raw, but this year I will definitely have to try out this strawberry cantaloupe smoothie!

Chili Peppers

Oh chili peppers. One of the best things about August is that peppers and tomatoes are season, so I can make salsa! Check out my favorite salsa recipes here!

Cilantro

And speaking of salsa, here’s another salsa essential that’s in season in August. Not only is cilantro great for salsa, but it also makes some awesome salad dressing. Check out this recipe for my absolute favorite creamy tomatillo salad dressing.

Eggplant

Eggplant was on my list for last month, but I put it on the list for this month as well so that I would remember to pick some up! I’m dying to try some of this eggplant parmesan this month!

Grapes

Grapes are in season in August! I am a huge fan of grapes because they are such a great healthy snack!

Okra

One of my favorite things about farmer’s markets is they introduce me to new produce. I had never heard of okra until I was 19 and saw some at a local farmers market! It’s hard to find in my area because it isn’t well known, but I hear it’s a staple in the southern states. If I can find some I’m going to try this fried okra recipe!

 

Oregano

This herb is so good for your chickens and so I love that fresh oregano is in season this month. Check out my recipe for tummy treats for your chickens that includes oregano! I also sell dried oregano here.

Wheat Berry & Lemon Balm Happy Tummy Treats

Peaches

I look forward to peach season every years, so that I can have peach cobbler. I LOVE it! It tastes so good, and this is my favorite recipe here.

 

Snap peas

I love peas! Typically peas are in season in early summer, but there’s a farmer near me who occasionally does a fall crop of peas and they’re done in late August to early September. I love that I can have peas in late summer too! I preserve my fresh peas every year, so that I can eat yummy peas all year long.

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Yum, peas! What are you harvesting right now?

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Tomatoes

My favorite thing about July and August is that tomatoes are in season. Grocery store tomatoes have nothing on the locally grown tomatoes that I can pick up at the farmers market. And nothing compares to having a fresh tomato on your burger at a BBQ.

Kohlrabi

This is another vegetable that I had never heard of before going to a farmers market. This stuff comes into season in my area in late August and early September, but in other areas of the United States it isn’t in season until October. I’m definitely going to try out this roasted kohlrabi recipe this August.

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Kyssikset💜 #kasvimaalla #kyssäkaali #kohlrabi

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What foods are you going to get at the farmer’s market this month? Let me know in the comments below!

 

 

 

Homemade Fermented Ketchup Recipe (Probiotic Too!)

I developed this homemade fermented ketchup recipe to satisfy my love for ketchup.

 

It’s true, I love ketchup, and I’m sure you do too.

 

That’s probably why you’re here, right?

 

What I don’t love is all the corn syrup and other artificial stuff in that popular, processed ketchup you see at the store.

 

I also love fermenting as a way to be healthier, and try to ferment as much as possible.

 

So, it seems natural that I paired homemade ketchup with a fermented ketchup recipe.

 

And the best part?

 

This homemade fermented ketchup recipe is a GREAT way to introduce fermented foods to your children.

 

Have you every met a child that DIDN’T like ketchup?

 

My homemade fermented ketchup is an easy recipe – you can make it in less than an hour – and so flavorful you’ll love it.

 

Now here’s the thing about this homemade fermented ketchup recipe.

 

It doesn’t taste like the homogenized, boring store bought stuff. Nope!

 

That’s probably the biggest advantage of making homemade fermented ketchup – at the end of the recipe, you’ll have a condiment with layers of deep, robust flavors. 

 

If you love ketchup, then this homemade fermented ketchup recipe is for you. If you have 5 minutes, you have time to make homemade ketchup. It's an easy way to introduce fermented foods to children! From FrugalChicken
It’s really quite amazing, and one bite will be slightly spicy, while the next might be peppery. 

 

Although the texture is a close relative, the flavors are deeper, and each bite is slightly different, making a boring condiment into a gourmet treat.

 

My homemade fermented ketchup is heartier, with a fuller texture that really accompanies a hamburger, rather than slopping it just to add moisture.

 

And the fermenting? Just deepens the flavors while creating a healthy, probiotic food for your childrens’ tummies.

 

Making my own homemade fermented ketchup recipe has let me swap out processed foods with a healthier alternative while still remaining in my family’s good graces.

 

Once you start eating homemade fermented ketchup, you won’t want to go back.

 

I haven’t!

 

You can use it in cooking just like regular ketchup.

 

Here’s how you make it!

 

If you love ketchup, then this homemade fermented ketchup recipe is for you. If you have 5 minutes, you have time to make homemade ketchup. It's an easy way to introduce fermented foods to children! From FrugalChicken

How to Make Homemade Fermented Ketchup

 

To make my homemade fermented ketchup recipe you will need these ingredients:

 

12 oz tomato paste

¼ cup whey or fermented vegetable juice

1/8 tsp red pepper

¼ tsp black pepper

½ tsp all spice

1 tbsp Himalayan salt

2 garlic cloves minced & juices released

1 tbsp organic honey

 

 

Basic directions:

 

My homemade fermented ketchup recipe makes about 1 pint of ketchup, and it can easily be doubled.

 

Grab a wide-mouthed mason jar and mix the tomato paste, honey, and garlic cloves until the ingredients are thoroughly combined.

 

Next, whisk in the whey or fermented vegetable juice, Himalayan salt, allspice, red pepper, and the black pepper until all of the ingredients are evenly mixed together.

 

Your homemade ketchup should be smooth and an even consistency.

 

Hurrah! At this point, you’ve officially made homemade ketchup!

 

That was easy, like I promised!

 

Now on to fermenting!

 

To ferment your homemade ketchup, you’ll need an airlock and lid to seal the mason jar.

 

I’m particular about using these tools because creating the right environment for your beneficial bacteria to grow is incredibly important. 

 

The airlock lets air leave, but not enter. If you’re a little unsure about fermenting, you’ll love my guide to fermented vegetables.

 

After you’ve sealed the mason jar, let your homemade ketchup recipe ferment in a warm area away from sunlight. I let mine sit in a cupboard out of direct sun.

 

Let it ferment for 2-3 days or until it’s fermented to your personal taste.

 

When the ketchup is fermented, change out the top with a regular mason jar top, and store in your fridge. It will last for months, but it’s so tasty, I think you’ll find yourself eating it much sooner.

 

Voila! You’ve just made your own homemade fermented ketchup. 

 

Kitchen notes:

 

A note about starter cultures

 

My homemade fermented ketchup recipe differs from other ketchup recipes because you will use a starter culture, like whey or fermented vegetable juice, to kick start the fermenting process. 

 

While you can use a pre-packaged starter culture, I have a lot of whey (from cheese making) and fermented vegetable juice floating around my home, so that’s what I use.

 

Whey is mild and you won’t taste it. You CANNOT use whey from a health food store, it’s not the same thing, and at any rate, it’s so processed, it will never be able to ferment anything.

 

If you use whey, use the stuff from making cheese.

 

Fermented vegetable juice is also a good way to kick start your fermented ketchup.

 

Although whey and fermented vegetable juice are not the same thing, they both serve the same purpose of introducing beneficial bacteria into your homemade fermented ketchup recipe and will allow the beneficial bacteria to grow.

 

A note about kefir

 

While some homemade fermented ketchup recipes out there recommend using milk kefir as a starter, I don’t think it’s a good idea.

 

Milk kefir is a thickened form of milk, and after the milk has transformed into kefir, it resembles fizzy sour cream.

 

I don’t think you’ll be happy with the results, and whey or fermented vegetable juice are better options.

 

A note about salt 

 

When it comes to fermented foods, use only Himalayan salt in your fermenting jar. 

 

Himalayan salt is full of wonderful minerals, and you can be sure your giving your beneficial bacteria the best environment to proliferate.

 

Stay away from iodized salt (regular table salt) because it will throw off your beneficial bacteria. Table salt has ruined many a fermented ketchup.

 

A note about honey

 

Yes, I have a rule about honey too. I love this homemade fermented ketchup recipe so much that I want it to be something you can enjoy for years to come!

 

So that’s why I have some of these rules about the ingredients.

 

I only recommend organic honey in this homemade fermented ketchup recipe.

 

Regular honey from the grocery store is usually sourced internationally, from China for example, and not only has had all the pollen removed from it, but is likely little more than glorified corn syrup.

 

Studies on honey obtained from grocery stores showed it was unhealthy, and you’ll be making a better food for your family if you just stay away from it.

 

I buy my honey at Thrive Market, where it’s ethically sourced.

 

To get the full benefit of honey and bee pollen, stick with organic.

 

 

I’d like to hear from you!

I know you love ketchup (why else would you be here!) but do you think you’ll try making my homemade fermented ketchup recipe? Email me at [email protected] or comment below!

Gluten-Free Quinoa Stuffed Tomatoes

Although we’re still waiting for our tomatoes to come in, I know by August, we’re going to be looking for ways to use them up, and I’m sure you are too!

 

That’s why I’ve invited Alix and Hugo from A Hedgehog In The Kitchen to share another recipe with us!

 

I know a lot of you are gluten-free, and this recipe is super yummy, so I know you’ll love it!

 

Quinoa stuffed tomatoes

 

Gluten-Free Quinoa Stuffed Tomatoes

 

The sun is out, the birds are chirping and the streets of Paris are bright with the color of fresh heirloom tomatoes in every vegetable stall. This is the perfect moment of the year to make our favorite quinoa stuffed tomatoes! (Added bonus: this recipe is entirely gluten-free and bursting with flavor.)

 

Heirloom tomatoes are my absolute favorites. They are naturally gorgeous; some of the prettiest food in my opinion. I wait for them each year and buy them immediately when they start to line the fruit and vegetables stalls on our local market street: the Rue des Martyrs. Have you been to Paris?

 

Maybe one day we will have a lush garden growing so many heirloom tomatoes that we will just pop outside and gather them into a delightful little basket before bringing them into our kitchen and using them to make these juicy quinoa stuffed tomatoes. (A girl can dream!)

 

If you are growing heirloom tomatoes (or any large tomato), this recipe is a great way to use them. It’s entirely gluten-free, stuffed with quinoa, chickpeas and corn, healing turmeric and tasty Herbes de Provence spices. Everything is topped off with a balsamic vinegar glaze.

 

If you are interested in eating gluten-free, we have put together a whole week of tasty gluten-free dinner recipes for you. You can grab your free GF meal plan here.

 

Quinoa stuffed tomatoes

 

One of our favorite ingredients in this recipe is the turmeric. Turmeric is a super spice. It’s naturally anti-inflammatory, keeps your brain healthy, helps reduce arthritis symptoms, wards off depression and even delays aging.

 

It also adds beautiful flavor and color to this recipe. If you’d like to learn more about the benefits of cooking with spices and how to incorporate them into your meals, get our free spice guide here.

 

This recipe is quick and simple to pull together. Just prepare the ingredients, stuff the tomatoes and put them in the oven. Your kids will love them too. You can serve them alone or on a bed of lettuce.

 

We made 2 stuffed tomatoes for a dinner at home à deux, but you could definitely double the quantities and make the recipe for a family of 4.

 

QUINOA STUFFED TOMATOES (GLUTEN-FREE)

For 2 people / preparation time : 10 minutes / Cook time: 45 minutes 

1/2 cup of quinoa
2 heirloom tomatoes (or other large tomatoes)
1 tsp of turmeric
2 tbsp of chickpeas
2 tbsp of corn
1 tsp of Herbes de Provence 
Salt and black pepper to taste
1 tbsp olive oil
2 tbsp balsamic vinegar

Prepare the quinoa according the instructions on the packet. 
Remove the top of each tomato and put aside. 
Set the juice aside. 
Preheat oven to 350°F (180°C).
Mix the quinoa with the tomato juice you put aside, corn, chickpeas, Herbes de Provence spices, black pepper, olive oil and turmeric. 
Stuff the tomatoes with the quinoa, corn and chickpea mixture and put them in the oven for 30 minutes. 
Heat 2 tbsp of balsamic vinegar in a pan on medium heat for 2 minutes. 
Drizzle balsamic vinegar over the tomatoes. 

 

I’d like to hear from you!

Have you tried this recipe? How did you like it? Leave a comment below!

Here’s What To Buy At The Farmer’s Market This Month: July

Throughout my experiences with gardening and working at a farm, I’ve learned that not everyone understands what fruits and vegetables are in season.

When I worked for a local farmer, I was asked many times if we had locally grown corn. In January. Now in somewhere that’s warm year round that might fly, but where I live it’s a little bit to cold for local corn in January;)

 

Each month I’m writing an article about what fruits and vegetables are in season during that month. Obviously this will vary depending on where you live, so this is a very general guide of what might be in season in your area and what you should look for when you head out to your local farmers market.

 

Eating locally grown food supports local farmers and it tastes SOOO GOOD!

Since this is a general guide, I recommend that you check out The Seasonal Food Guide. All you have to do is put in your zip code and the time of year and it will tell you exactly what foods are in season in your area! It’s an awesome resource that I use all of the time.

 

I always try to cook meals based around the foods that are season, so I’ve also included recipes for each fruit or vegetable that’s in season this month.

Alright so let’s get going! Here’s what you should buy at the farmer’s market in July!

 

July is one of my favorite months because of all of the fresh local food. In my area, July is when farmer’s markets really get going and there’s a farmer’s market going on somewhere almost every day. July is awesome because of all of the yummy fresh fruits and veggies are getting started! There’s nothing better than a locally grown watermelon on the Fourth of July (check out my favorite Fourth of July recipes here).

 

Corn

 

Oh corn. It’s one of my absolute favorite things about summer. There’s nothing better than some delicious corn on the cob. I love corn on the cob so much that I actually freeze my corn on the cob (in the husk!) so I can still eat corn on the cob once it’s out of season!

I take my leftover corn on the cob and use it to make my own corn syrup. I know, I know, corn syrup isn’t great for you, but especially if you make your own candy sometimes it’s necessary. And making your own is way better than buying the processed stuff from the store. Check out my guide on how to make your own corn syrup.

 

Grilling corn on the cob tastes AMAZING! Check out this awesome recipe for the BEST grilled corn on the cob ever!

 

Cucumbers

Cucumbers might be my favorite vegetable ever. They’re just SOO good! Now in my area cucumbers start showing up at the end of July or the beginning of August and that means it’s time to make some homemade pickles. I love pickling vegetables and you can check out some of my favorite recipes here. Also check out this quick and easy homemade pickles recipe!

 

Eggplants

 

Now eggplants are something that I don’t have a lot of experience with. But I’m dying to try them out! I’ll definitely be picking a couple up this month at the farmer’s market so I can try out this amazing baked eggplant parmesan recipe!

Plums

 

Plums are in season in July! I don’t have a lot of experience cooking with plums. I love eating them raw, but I’m dying to try this plum crisp recipe. It looks like the perfect dessert for a summer night!

 

Tomatoes

 

If you’re lucky, tomatoes should start popping up in your farmer’s market in July, usually later in the month. In my area they don’t start showing up until August, but I’ve found a farmer who grows early tomatoes in his greenhouse, so I can fulfil my fresh tomato cravings until the plants in my garden start producing;)

 

I LOVE tomatoes and I wish I could have them all year long! One great way to preserve some of your fresh tomatoes is to dry them! Dried tomatoes add an amazing burst of flavor to meals, so I love having them around. Check out my tips on how to dry your own tomatoes here!

I’m dreaming of eating fresh tomatoes right now, but come August I’ll probably be drowning in them. I love this Quinoa Stuffed Tomato Recipe because it’s DELICIOUS and it’s gluten-free.

 

And since I’m a tomato fanatic I also make my own homemade tomato sauce so that I can have tomatoes all year long.

 

Summer Squash

 

Summer squash is in season in July! Honestly, y’all probably don’t even need to buy these from the farmer’s market. Wait until yellow squash and zucchini are producing like crazy and your neighbors will be practically begging you to take some of their squash;) I love summer squash and it’s an easy plant to grow especially for busy people (because it doesn’t take a lot of work and it’s very productive).

 

Got more zucchini on your hands than you can handle? Try out this easy zucchini and parmesan soup. It’s so easy to make and it’s a great way to use up your extra zucchini.

 

Watermelon

 

Depending on your area, you might be able to get watermelon in late July! The second I see fresh watermelon at the farmers market I buy A LOT because my family can go through watermelon fast! I’m a huge watermelon fan and it’s the perfect treat for a hot summer day. Check out this amazing watermelon sherbet recipe that’s sure to help you cool off after a long day out in the heat.

 

Mint

 

I LOVE herbs and mint is one of my absolute favorite herbs to use for chickens. I use it with lavender to stimulate laying (I sell dried peppermint in the store here), and I use it as a natural fly repellant. I also use it for when I have an upset stomach. I chew on mint leaves or I’ll infuse it in my tea using my tea infuser. It works wonders at settling down an upset stomach!

Green Beans

 

I’ll admit I was never a fan of green beans growing up. We had the canned ones from the grocery store and honestly, they’re just gross. Then I tried fresh green beans and man they are so good!

 

This roasted green beans with parmesan recipe looks amazing! I’m so excited to try it out once green beans start showing up at my local farmers market!

 

Peppers

 

I LOVE peppers. Mostly because I love chips and salsa way more than I should. Homemade salsa is amazing and fresh, locally-grown peppers make it even better. Check out this quick and easy homemade salsa recipe for a yummy side dish for your next barbecue.

Do you eat locally grown food from the farmers market? I’d love to hear about it! Share what you bought at the farmer’s market this month in the comments below!