Fresh No-Cook Tomato Sauce

This recipe is from my fabulous sister-in-law's father, Tom.  He was kind enough to share his recipe with me and it's one of my favorite summer meals.  I should note that he recommended that this recipe not be served with any cheese topping, as he feels it detracts from the beautiful simplicity and flavors of the core ingredients.  That being said, I bastardized it with my American taste buds and serve it topped with fresh mozzarella.  Shhhhhh...  If you want to keep it legit, Tom recommends not doing any cheese, and instead serve it with a side of melon and crusty bread. 

Veggie and Turkey Egg Casserole

This is a recipe that I like to make to make to have for lunches during my work week.  It makes 10 - 12 servings, so I cut it into servings and freeze it, and then thaw a serving for lunch when I need a quick lunch. 

Stuffing with Sausages, Apples, and Pecans

This is a fun spin on a classic side dish to serve at Thanksgiving or Christmas.  

Jazzed Up Burgers

In my opinion, when you have great ground chuck, you shouldn't add anything to it other than salt.  However, for those times that your beef source isn't the best, this recipe will help elevate those burgers. 

Healthy Meatballs

Here's a meatball recipe that is both healthy and kid-friendly!

Instant Pot Sous Vide Egg Bites

I am currently obsessed with Starbuck's Sous Vide Egg Bites, so when I saw Food & Wine's copycat recipe using the Instant Pot, I had to give it a try!  It's a really flexible recipe, so you can switch out ingredients to your liking.  I made one batch with just spinach and ham and called it "Green Eggs and Ham" for my children, and then made another with roasted red peppers and hot sauce for myself.  I did alter Food & Wine's cooking time, because I used bigger size jars.  You may have to play around with yours to see what time works best for yours.  If it comes out a bit undone, just throw it under the broiler in your oven for a few minutes until it's cooked completely through!

Rooter's Cabbage Casserole

When I was going to graduate school at the University of Georgia, there was a BBQ restaurant called Rooter's.  Unfortunately the restaurant no longer exists, but at least their amazing Cabbage Casserole recipe lives on!