Tag Archives: Tomatoes

Shrimp Panzanella Salad

Shrimp Panzanella Salad by Alison's AllspiceAbout a month ago, I posted a recipe for tomato panzanella salad that I have been so in love with so I wanted to share a pescatarian version as well.  This shrimp panzanella salad recipe is not very different, but a little more filling thanks to the addition of some protein.

What makes panzanella salad so great?  For me, it’s the bread!  A high quality bread is a must and I use a homemade sourdough.  In addition, the bread is lightly toasted so that it is crunchy on the outside and soft on the inside. Continue reading

Curried Tomato Sandwich

Curried Tomato Sandwich by Alison's AllspiceWhen quality heirloom tomatoes are in season, I never miss an opportunity to make a curried tomato sandwich. I adapted this recipe from an old Bon Appetite magazine and I like my version better because they are less messy with less waist.

This method of adding the curry powder and olive oil directly to the bread in the skillet is simple and avoids making a mess.  If you transferred oiled bread to the skillet, there would certainly be drips.  If you placed the oil and curry powder directly in the skillet, you need a lot more of it because the surface area of the bread is less than the skillet, and a lot of oil and curry powder would get waisted. Continue reading

Italian Tomato Panzanella Salad

Italian Tomato Panzanella Salad by Alison's AllspicePanzanella is a rustic Italian style salad that uses stale bread and tomato.  From there, many variations to this classic recipe can be found.

When researching this recipe, I found that no two recipes look alike.  They all vary based on the bread to tomato ratio, if cheese is used, what other vegetables are used, and even the type of dressing. Continue reading

Thai-Style Sour Salad with Peaches

Thai-Style Sour Salad with Peaches by Alison's Allspice This week I have another peach recipe for you, but this is no ordinary peach recipe.  This Thai-style sour salad is made with peaches, tofu, and green beans.  The dressing is amazing; it is sour yet complex in a lick-up-every-drop kind of way.

Most Thai-style salads are made with papaya and are made very (very) spicy.  The only spice I included was some red pepper flake to season the tofu, so this salad is pretty mild and fits my midwestern palate well. Continue reading

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