I don’t know about you, but I have a hard time containing myself from buying too much every time I’m at my farmer’s market or favorite local produce shop.

How could you resist not going home with one of everything here??

Greens of every kind (I came home with swiss chard, fresh spinach and dandelion greens on this trip), local tomatoes (ours typically come from Ruskin, FL and you can literally smell the freshness as you walk up to the boxes of tomatoes), and a variety of beautiful eggplants, peppers and squashes you don’t typically see on your regular trip to the grocery store. Produce heaven!! I love it. Absolutely love it.

I pretty much always come home with a big bag of tomatoes. That’s a given.

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There are affiliate links in this post – see my disclosure policy.

It’s a good day when I make a soup that everyone in my family will eat (not counting my youngest – we aren’t there yet with him). This Tomato-Spinach Tortellini Soup from the new Skinnytaste One & Done Cookbook (affiliate link) comes together quickly and easily in the Instant Pot (or any pressure cooker) and has been requested several times by my daughter since we first had it. (If you don’t have a pressure cooker, there are stove-top cooking instructions included in the recipe below as well.)

I wish I could say we are in soup weather season here in Florida – we’re not. But, for me, soup is always in season. Lately I’ve been craving soup more than ever, mostly because it’s easy to heat up for lunch or dinner throughout the week making meals a little easier.

Skinnytaste One & Done Cookbook

This latest Skinnytaste cookbook released at the right time for me – I am trying to get reacquainted with my Instant Pot after not using it for a long time. So there are a few recipes in Gina’s cookbook specifically for the Instant Pot that I want to try like the Unstuffed Cabbage Bowls and Turkey Cheeseburger Soup.

TheSkinnytaste One & Done Cookbook (affiliate link) isn’t just for the Instant Pot. The book’s theme revolves around cooking in one vessel, whether it be a pressure cooker, slow cooker, air fryer, sheet pan, skillet or Dutch Oven. Genius, right? I love it.

A few recipes from One & Done that I know my family will love are Giant Turkey Meatball Parmesan, Shepherd’s Pie Stew and Weeknight Chicken Souvlaki. My friend Brittany who also has the cookbook recently tried Mom’s Skillet Chicken Pot Pie and loved it – that is on my list too!

Because I love sharing new cookbooks with you, I’m giving away a copy of the new Skinnytaste One & Done cookbook along with a $50 gift Amazon gift card (see below) to put towards purchasing a new cooking vessel like the ones in the cookbook. I recently purchased new sheet pans and it made me happy. Sometimes new kitchen items are just what we need to get cooking.

Some of my favorite cooking tools are:

You can find all these kitchen tools on Amazon (affiliate links below, if purchased through these links I make small earnings that do not cost you more).

Slow Cooker (this one from Crock-Pot with stove-top browning has been a game changer for me)

Sheet Pans

Instant Pot

Toaster Oven

Blender (I’m a big Blendtec fan, I’ve had a refurbished one for 6 years strong)

Nonstick Skillets

Dutch Oven (it’s an investment but so worth it – it’s my favorite pot)

Covered Braiser (another investment, but I love it so much)

Giveaway:

Thank you to Skinnytaste for providing a cookbook for the giveaway. The Amazon gift card is sponsored by Aggie’s Kitchen. Good Luck and thank you for entering below.

a Rafflecopter giveaway

Skinnytaste cookbook recipes I’ve reviewed in the past:

Spaghetti Squash with Turkey Bolognese from The Skinnytaste Cookbook (affiliate link)

Zoodles with Shrimp and Feta from Skinnytaste Fast and Slow (affiliate link)

What’s in Tomato Spinach Tortellini Soup?

All you need to make this tortellini soup is:

• butter
• chopped celery, carrots and onion
• reduced-sodium vegetable broth
• 2% milk
• crushed tomatoes
• fresh basil
• bay leaves
• three-cheese fresh tortellini
• Pecorino Romano cheese
• kosher salt and ground pepper
• baby spinach

How do you make Tomato Spinach Tortellini Soup in the Instant Pot?

1. Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
2. Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
3. Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

How do you make Tomato Spinach Tortellini Soup on the stove-top?

1. To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time.
2. Add the tortellini at the end, cooking according to package directions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Tomato-Spinach Tortellini Soup

• Author: Gina Homolka, Skinnytaste One & Done
• Prep Time: 5 minutes
• Cook Time: 40minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian

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This Tomato-Spinach Tortellini Soup is hearty, yet light. It’s the perfect soup to dig into on a cool winter night or weekend.

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Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 cup finely chopped onion
• 4 cups reduced-sodium vegetable broth
• 1 1/2 cups 2% milk
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 bay leaves
• 1 (9 ounce) package three-cheese fresh tortellini
• 1/3 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon kosher salt
• freshly ground pepper
• 4 cups (about 2 1/2 ounces) baby spinach

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Instructions

1. Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
2. Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
3. Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

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Notes

To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time. Add the tortellini at the end, cooking according to package directions.

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 222
• Fat: 7g
• Saturated Fat: 3.5g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 11g

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Click here to pin this Green Mango Salad!

Mangos are huge in our household right now, my kids are absolutely obsessed with them. I’m grabbing them every time I am at the grocery store and they are gone within the first couple of days. I can’t complain about fruit loving kids that’s for sure! While they are eating mangos straight up, I am remembering some of my favorite mango dishes like this Tangy Mustard Broccoli Slaw with Mango and Maple Mustard Pork Tenderloin with Sweet Potatoes and Mango.

I found myself thinking about this green mango salad I made a couple of years ago after being inspired by a friend who mentioned his family makes it when he visits them in Colombia. I was checking out the mango bin looking for some unripe ones just for this purpose – I know what lunch will be today!

If you are a Trader Joe’s shopper, make sure you grab their Chili Lime Salt and sprinkle a little on your next piece of mango, ripe or unripe. You’re welcome. 🙂

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What’s great about having a food blog is you basically have a food diary that documents what you’ve eaten over the years and if you’re lucky, a little story behind it. For example, I stumbled across this recipe for Greek Salad & Hummus Pita Pizza in my blog archives recently and was instantly brought back to a season that I remember eating these very very often. These pita “pizzas” are so incredibly light and delicious I really wanted to share them again with you, in case you are looking for new ideas for lunch or light dinners. ‘Tis the season for light dinners right?

Since I’ve been in a bit of a lunchtime rut these last few months, I know what I’ll be having this week. 🙂

If you haven’t already and have a minute, would you mind filling out my first ever Reader Survey? It’s my way of getting to know you a little better. Thank you to everyone who has already taken the time to complete it, I’ve loved reading through your answers and I appreciate you so much!!

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‘Tis the season for fresh garden tomatoes! Sadly, I can’t say these beautiful tomatoes came from my garden, but they did come from my grandpa’s garden! My garden has been a little neglected this year due to my lack of desire to be out in the heat digging around in dirt while pregnant. The tomato plants I put in pots have slowly withered away due to lack of attention but my herbs are still going strong, thanks to the all the rain we’ve been getting these last couple of months.

My grandfather’s garden, however, is producing a ridiculous amount of tomatoes. He planted around 60 tomato plants this year (he cut back from the 120 plants he put in from seed years prior – he’s 82 and outta control!!). He changed things up this year and planted mostly cherry tomatoes, which makes me happy because they are one of my favorite varieties of tomatoes. When I was home last week I made sure to come home with a big bunch.

Normally, I pair up tomatoes with mozzarella or feta cheese, but this time I was inspired to try something different after coming home from Whole Foods with a nice container of their crumbled blue cheese. I added a few snips of fresh chives (from my garden!) and a drizzle of olive oil – this simple summery salad turned out absolutely delicious!! If you are a blue cheese lover like I am, then you really must try out this Cherry Tomato and Blue Cheese Salad. It would make an excellent addition to any upcoming picnic or barbecue this summer – especially the Fourth of July!

More tomato recipes on Aggie’s Kitchen:

Corn, Tomato and Basil Saute

Pasta Salad Caprese with Roasted Garlic and Balsamic Dressing

Quinoa Spaghetti with Garlicky Greens and Tomatoes

Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes

Green Bean, Cherry Tomato and Goat Cheese Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Cherry Tomato and Blue Cheese Salad

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad

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Ingredients

• pint of cherry tomatoes, halved
• 1/4 cup crumbled blue cheese
• 2 tablespoons fresh chives, chopped
• 2 tablespoons olive oil
• pinch coarse salt and fresh ground pepper

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Instructions

1. Put tomatoes, blue cheese and chives in a large salad plate or bowl. Drizzle with olive oil, sprinkle with salt and pepper and very gently toss.

Follow Aggie’s Kitchen’s board Salads on Pinterest.

This Cherry Tomato and Blue Cheese Salad was featured in Tomato Recipes To Eat All Summer Long on Greatist!

Mediterranean Shrimp and Pasta Toss

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My family and I just got back from spending a glorious week at the beach. We rented a place in Sanibel Island, a tiny little piece of land surrounded by water off the coast of southwest Florida.

Paradise I call it.

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Before I posted one of my most asked for recipes, I had to do a little research on what to call it first. This is what I learned (from Wikipedia):

Marinara sauce is an Italian-American term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for “sailor-style”) without anchovies, fish, or seafood. In Italy, marinara refers to a seafood-based sauce or food and does not imply that tomato is either included or excluded.

I have always assumed marinara sauce to be simple, chunky tomato sauce but I never looked up it’s actual definition. My family is from Sicily and to be honest, I don’t really remember referring to our sauce as “marinara” until we opened up our second restaurant in Florida over 20 something years ago. Our sauce was always “sauce” (not gravy either…just sauce).

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Is summer flying by or what? The first part of our summer seemed so slow and lazy…but then July kicked in and phew…it’s almost over!  School is starting here in less than 3 weeks. Craziness!

If I had to pick a favorite meal this summer…it might be this pizza. I made it a couple times last week with some naan bread I took out of the freezer and some leftover pesto I had in the fridge. I used what I had which happened to be yellow bell peppers, vidalia onions and tomatoes for toppings. And freshly grated Parmesan cheese.

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That meal is this. And it’s a good one. You do not want to pass this one up.

I know most of you are still experiencing “weather”…but here in Florida, it’s been quite lovely. Seriously lovely actually. What comes with lovely weather is lovely produce. I have been picking up Florida grown tomatoes at this little farm stand not far from my home and I can not tell you how wonderful it is to finally taste a real tomato again. They aren’t at peak flavor just yet, but when you can sniff your tomato and smell that tomato vine smell…you know it’s good. I have been eating them everyday with just about everything, including two days in a row in this salad.

I would have to say though…the star of the show is still the bread. And this is why…

Don’t you just want to pick up one of those babies and toss them in your mouth?

I took some of that leftover Panera bread and cut them into cubes, tossed them with a little olive oil, pressed garlic and fresh ground pepper. I threw them in a hot skillet and toasted them till they looked just like that.

Into the party bowl I added those tomatoes I was telling you about, along with some of their friends from the same farm stand, cucumbers, red bell peppers and red onions. Add a little crumbled feta to the mix and splash with red wine vinegar, olive oil and oregano. Oh my heaven.

I repeat. You do not want to pass this up.

Greek Panzanella

Ingredients:

• Cubed "day old" bread (I used Panera's Sesame Semolina)
• drizzle olive oil
• 1 garlic clove, pressed or finely minced
• fresh ground pepper
• tomato
• cucumber
• bell pepper
• red onion
• kalamata olives
• crumbled feta
• fresh ground black pepper
• oregano
• red wine vinegar
• olive oil

Directions:

1. In a large bowl, gently toss bread cubes, olive oil, pressed or minced garlic and fresh ground pepper until combined. Add seasoned bread cubes to a hot non stick skillet and toast. Keep an eye on bread and continuously toss around to toast all sides, this will take a few minutes.
2. Place your toasted bread cubes into your salad bowl. Let cool slightly, then add tomatoes, cucumbers, red bell pepper, red onion, and kalamata olives. Gently toss to combine. Splash red wine vinegar, drizzle olive oil and sprinkle oregano over salad. Top with crumbled feta cheese and enjoy.

Though I am obviously a fan of Panera bread, it’s not all I love about the place. I love that it’s a place where I can bring my family in for a meal, not spend a fortune and not feel guilty about what we’re eating. The food is always fresh, it’s quick and most important, it’s good.

If you are a Panera lover like I am visit them on Twitter: @panerabread and Facebook!

(Disclaimer:  Panera Bread provided me with compensation for writing this post. My opinions, however, are always my own.)

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There are some nights where I just have no idea what to make.  As much as I’ve tried to be that person with a meal plan each week, it just doesn’t happen for me.  My moods and tastes for food change on the spur of a cooking show, blog post or conversation.  So that makes the planning part kind of difficult.  I’ve come to just accept it.

Because of my spur of the moments meals, I’ve learned it’s best to always have some staples on hand.  In this case, tortillas, refried beans and enchilada sauce saved the night.  I wanted a quick, healthy meatless dinner for my husband and me so with the help of those staples, I just added whatever fresh (or frozen) veggies I had on hand, which happened to be green pepper, tomato and corn.  Trust me, there would have been some onion in the mix but unbelievably so…I had NO onions in the house.  That had to have been a first.  I did momentarily get excited about some green onions I found, but after some quality control inspection, they just didn’t make the cut.  And as much as I hate waste, they just had to go.

The veggies were first quickly sauteed in a little olive oil and garlic, then cooled slightly before I added them to the enchiladas.  I layered the refried beans, a little shredded cheese and the veggies over the tortilla before rolling them up.  Baked at 375 for about 25-30 minutes (until bubbly) and dinner is served.

Don’t forget the hot sauce.  Makes great leftovers for lunch!

Quickie Meatless Enchiladas

Ingredients:

• vegetarian refried beans
• tortillas (I love La Tortilla Factory's Low Carb/High Fiber Whole Wheat tortillas)
• can verde enchilada sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 med green peppers, chopped
• 1 onion, chopped (wasn't included this time but will be next time!)
• 1 tomato, seeded and chopped
• 1/2 cup frozen corn
• 2 tsp cumin
• salt and pepper
• shredded monterey jack cheese

Directions:

1. Preheat oven to 375 degrees.
2. Spray a baking dish with non stick spray.
3. In a nonstick skillet, saute peppers, onions, garlic, tomatoes, corn in a little olive oil until soft, about 8 minutes. While sauteing veggies, season with cumin, salt and pepper to taste. Set aside to cool slightly.
4. Take tortilla and spread about 2 tablespoons refried beans in the middle.  Sprinkle a little shredded cheese over beans, then top with veggie mixture.  Carefully roll up and place seam side down into baking dish.  Any leftover veggie mixture can be sprinkled over prepared enchiladas in baking dish.  Pour desired amount of sauce over enchiladas (I like mine saucy).  Add desired amount of shredded cheese to top and bake in oven for about 25-30 minutes until sauce is bubbly and top is golden brown.  Enjoy with your favorite hot sauce like Tabasco Green Jalapeno Sauce (not too hot but great flavor)!

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