Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}
Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order.

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.”

Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years! I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared.

Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! 🌻 #glutenfree #dairyfree #vegan #healthyfood #healthylifestyle #healthyrecipes #recipes Click To Tweet

5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 pound carrots peeled and cut into 2" pieces
1 large red pepper cored, seeded, and cut into eighths
1 teaspoon cumin
4 tablespoons olive oil divided
1 cup walnuts about 4 ounces
1 teaspoon smoked paprika or sumac
1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
2 tablespoons Pomegranate Molasses plus more for garnish
2 cloves garlic coarsely chopped
1 teaspoon kosher salt
1 teaspoon fresh lemon zest
1 cup warm water

Instructions

Roast Vegetables

Preheat oven to 425°F.
Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature.

If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

Ingredient Notes:

Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online.
Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well.
Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it.

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Originally Posted June 2013.1

How to Pick a Watermelon {+ 101 Watermelon Recipes}

July 31 By Renée ♥ 13 Comments

Knowing how to pick a watermelon that is perfectly ripe isn’t a magic trick. Just remember: girls are sweeter, size matters, and your Mama was probably right.

“When one has tasted watermelon, he knows what the angels eat.”

~ Mark Twain

The picture above is one of my all time favorites. It was taken on a sweltering July night in the summer of 1995, in my Uncle Russel’s backyard in Maryville, Missouri. The little girl on the left looking straight into the camera grew up to be a dedicated, compassionate teacher, and her sister is now a talented photographer with a gift for capturing light. This image recalls one of my fondest memories from their childhood, and the second best watermelon I’ve ever eaten in my life.

The best watermelon I’ve ever eaten was on the shores of Spirit Lake in the shadow of Mount St. Helens, a few years before she blew her top. It was the first of my “coming-of-age” summers, and I still remember the boy I was sitting with. (His name was Shawn, and he was beautiful.)

Coincidentally, the third best watermelon I’ve ever eaten was, like the second, grown and eaten in Missouri… and even as I type that, it occurs to me that my summer memories are as entwined with the feels and flavors of ripe watermelon as a field of vines.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

Perfectly Ripe: How to Pick a Watermelon

It seems like everyone has a trick or idea about how to pick a watermelon. Some are based in science, while others are wisdom passed down from our grandmas.

The tips that follow have proven themselves over time to be reliable. However, no matter how many tricks you learn for how to pick a watermelon that is perfectly ripe, there will always be a little mystery and magic involved – that’s one of the things that makes a perfect watermelon so special!

Follow these tips for how to pick a watermelon, and – with a little luck – you’ll soon be making your next watermelon memory!

How to Pick a Watermelon: Seven Proven Tips

1. Check the “Field Spot.”

The yellow spot, known as the field spot, is the place where the watermelon rested on the ground as it was growing. The yellower the spot, the riper the melon. A ripe watermelon will have a creamy yellow or orange-yellow spot. If the field spot is white or very pale yellow, choose another melon.

2. Look for “Webbing.”

When you see weblike brown spots on the watermelon, it means that bees touched the pollinating parts of the flower many times. The more pollination, the sweeter the fruit.

3. Avoid bumps & blemishes.

Other than webbing, note any lumps, dents, soft spots, or other irregularities. If the watermelon you’re considering is covered with blemishes or bumps, choose another.

4. Girls are sweeter.

Did you know that there are male and female watermelons? Male watermelons are more elongated, usually bigger, and can have a flat, watery flavor. Female watermelons are usually rounder and sweeter.

5. Size matters.

Don’t go for the biggest or smallest melon in a group: try to choose an average sized melon that feels heavy for its size. A ripe watermelon will feel heavier than one that is less ripe. (I use this trick for choosing oranges, too.)

6. Check the tail.

If your melon still has its tail, check to be sure it has dried up. If it’s still green, it means the watermelon was picked too early. Similarly, the surface of the melon will turn from shiny to dull and the rind will noticeably harden when the melon is ripe.

7. Thump it!

Your Mama knew what she was doing! Go ahead and give it a good knuckle-thump, and then take note of how it sounds. You want to hear a deep, hollow sound. If the sound is dull, the fruit likely isn’t quite ripe.

Now that you’ve picked out your perfect watermelon, here are 101 things you can do with it!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée ♥ 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together.

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Print Recipe Pin Recipe

Course: Main Course

Cuisine: Vegan, Vegetarian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet or red onion sliced 3/8" thick
4 teaspoons extra virgin olive oil divided
14 ounces crushed or diced tomatoes (1 can, drained)
1/2 teaspoon apple cider vinegar
2 cloves minced garlic about 1 1/2 teaspoons
1 Tablespoon fresh basil chiffonade
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary or a small spring fresh, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 lb medium zucchini sliced 1/4" thick
1-2 Japanese eggplant sliced 1/4" thick
3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

Fresh basil
Finely grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside.
Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside.
In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Recipe Notes:

This dish is best when made with the freshest veggies possible.
Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée ♥ 19 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world? With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. 💚

5 from 1 vote

Armenian Lentil Stew

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Main Dish, Soup

Cuisine: Armenian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

1 cup dried red or brown lentils or combination
5 cups vegetable or chicken broth
1/2 cup golden raisins chopped
2 tablespoons olive oil
1/2 large onion diced
1 pound eggplant peeled and diced 1/4-3/8"
1 28-oz can diced tomatoes undrained
1 bell pepper red, green or yellow, diced
3 cloves garlic minced
1 tablespoon packed brown sugar
2 teaspoons hot paprika or regular paprika
1-2 teaspoons kosher salt or to taste
3/4 teaspoon ground cinnamon
1/2 teaspoon cumin
1/4 teaspoon allspice
1 heaping teaspoon crushed dried mint leaves
1/2 teaspoon lemon zest

Garnish (Optional)

fresh mint or cilantro chopped
sour cream or plain Greek yogurt

Instructions

Rinse lentils and place in large sauce pan. Add broth and chopped apricots and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.
Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes.
Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste.
Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice.

Notes

WW Smartpoints [2018] - 16 Smartpoints total for one whole batch, or 2 Smartpoints per serving
If stew becomes too thick while cooking, just add some additional broth or water.
Like most stews, this is always better the next day when the flavors have had a chance to play together.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!

Garden Fresh Gazpacho

September 11 By Renée ♥ 31 Comments

Classic Spanish Gazpacho is the perfect summer soup – chilled, savory, and full of rich, robust, garden-fresh goodness.

This post may contain affiliate links, but don’t worry – they won’t bite.

I remember the first time I ever ate gazpacho: I have to admit, I was dubious. Cold tomato soup? Really? I was twenty and I’d never eaten cold soup of any kind before. I wasn’t sure that I wanted to either, but I was at a luncheon hosted by a friend’s mom, and you remember what your mama always told you when you went to eat at other peoples’ houses, right? Anyway, when I tasted it, I found it to be surprisingly rich and savory, with slightly sweet overtones and more body than I expected from a purely vegetable-based soup.

Since then, I’ve worked to perfect my own gazpacho recipe, one little batch at a time. At this point, I think it’s pretty darn awesome.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Gazpacho Starter Kit 😉 For reference, the big tomato on the right side (at 3 ‘o clock) is about five inches across.

As far as I’m concerned, there is only one good time of year (in the Northern Hemisphere) to make traditional tomato-based gazpacho: in the waning months of summer and through September, when the gardens and farmers markets are overflowing with warm, fat, vine-ripened tomatoes and shiny sweet peppers.

The picture above shows a single day’s harvest from our garden last week. Thanks almost entirely to Mr B’s dedicated gardening skills, we are flush with a wide variety of tomatoes, cukes, and peppers! In an effort to use everything at its peak of freshness, I decided to make a big batch of gazpacho to get us through a busy week. (Gazpacho will keep about a week in the fridge.)

Garden Tip: We plant marigolds in our garden as part of our organic pest control plan. You probably already know that they repel a number of creepy-crawlies, but did you know that they are edible? Marigolds have a slight citrus flavor, and can range from spicy to bitter, tangy to peppery, making them great for salads or as a pretty garnish on any savory dish.

Garden Fresh Gazpacho

Prep Time1 hr

Cook Time2 hrs

Total Time3 hrs

Print Recipe Pin Recipe

Course: Soup

Servings: Servings (1 cup each)

Calories: 120kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Tomato Mix 1

4 lbs. vine-ripened tomatoes peeled & diced 1/4"
1 lb. cucumbers peeled, seeded & diced 1/4"
1/2 lb red orange, yellow or green bell peppers, seeded & diced
1-2 jalapeno peppers seeded and diced 1/8"
1/2 lb. onion diced 1/4"
15-20 large fresh basil leaves, chiffonade
4 cloves garlic minced
1 tablespoon granulated sugar
2 teaspoons kosher salt
1-3 teaspoons Sriracha or other hot sauce
1 teaspoon chili powder optional **
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Tomato Mix 2

1 lb tomatoes roughly chopped (or cherry tomatoes)
1/3 cup olive oil
1 lime - juice & zest
3 tablespoons balsamic vinegar
2 tablespoon Worcestershire sauce

Instructions

In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
Pour Mix 2 into bowl with Mix 1 and stir to combine.
Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
Refrigerate 2 hours or overnight to allow flavors to blend.
Garnish with additional diced veggies, avocado, and/or sour cream. Serve cold.

Notes

This recipes lends itself easily to halving or doubling.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Serve with hearty, rustic bread on the side.

** In my most recent batch of gazpacho, I subbed in a teaspoon of my Spicy Rockfish Dry Rub for the chili powder. Totally awesome – I highly recommend it!!

Blender Note: Some people like their gazpacho very chunky, while others prefer it completely pureed: the choice is yours. If you don’t have a hand-blender, you can definitely do the last step in your regular blender jar: just puree about half the total mixture in the blender and then remix everything together. That said, I prefer the hand-blender method because I think it allows for better control of the final product.

Final Thoughts: Like biting into the perfect BLT, for most of us there is only a narrow window of opportunity each year to enjoy truly great gazpacho. Certainly you can make it year round, but don’t try making gazpacho in February with my recipe. (How often do you read about bloggers expressly advising you not to use their recipe?) If you want great garden-fresh gazpacho, and you have a bunch of ripe, sweet tomatoes, then this is your gazpacho recipe. However, if all you have are those hard little red balls they sell in the grocery stores in the winter months, then look for a recipe that uses canned tomatoes, tomato sauce, or tomato juice. Hot house tomatoes and the like simply do not have the depth of flavor or sugar content to make it worthwhile. (Nor do they taste like actual tomatoes.)

Some things are worth the wait.

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!}

Pin for Later!

27 Quick Pickle Recipes for Your Garden Bounty

September 1 By Renée ♥ 36 Comments

Quick pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment and are usually ready to eat within a day or two of preparation.

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

In my fridge: Mexican Carrots, Pickled Red Onions, Swedish Cucumbers, and Cucumber Salad

Our garden is bursting at the seams right now, and we are hustling to preserve all that fresh garden bounty, and one of our favorite ways to do that is pickling. (Yeah, I know, Portland. We can pickle that.) Our fridge is crammed with tart, tangy quick pickles that will last us through the next couple of months until our traditionally canned,”real” pickles have had time to percolate in their jars out on the pantry shelves.

Quick pickles, also known as refrigerator pickles, are simply vegetables that are pickled in a vinegar, water, and salt solution and stored in the refrigerator. (Depending on the recipe, the solution may also include sugar and other spices.) Quick pickles are usually ready in just a day or two, as opposed to traditional pickles, which can take many weeks before they are ready to open.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

🌽🥦 27 Quick Pickle Recipes!!!🥕🥗 If you've never pickled anything before in your life, quick pickles are a great way to get started! Delicious, small-batch & super easy! #vegetables #gardenrecipes #fromthegarden #farmersmarket Click To Tweet

Cucumber Quick Pickles

Clockwise from top left: Lower Sugar Bread & Butter Refrigerator Pickles, Easy Sweet & Spicy Bread & Butter Pickles, Homemade Dill Chips, Homemade Cinnamon Spice Pickles

Easy Sweet and Spicy Bread and Butter Pickles {Pinch & Swirl}
Homemade Cinnamon Spice Pickles {The Spice Train}
Swedish Cucumbers {Me! ♥}
Pickled Cucumber Salad {The Fit Blog}
Spicy Quick Pickled Cucumbers {Sidewalk Shoes}
Lower Sugar Bread and Butter Refrigerator Pickles {The Seasoned Mom}
Homemade Dill Chips {Culinary Ginger}
Easy Homemade Refrigerator Dills {Certified Pastry Aficionado}
Easy Refrigerator Garlic Dill Pickles {Melanie Cooks}

Onion Quick Pickles

Clockwise from top left: Quick Pickled Vidalia Onions, Pickled Red Onions, The Prettiest Pickled Onions

Pickled Red Onions {Umami Girl}
Quick Pickled Vidalia Onions {The View From Great Island}
The Prettiest Pickled Onions {A Side of Sweet}
Quick Pickled Onions {Sidewalk Shoes}

Garden Medley Quick Pickles

Clockwise from top left: Spicy Vietnamese Pickled Vegetables, Quick Pickled Jalapeños, Small Batch Pickled Beets, Pickled Watermelon Radish

Spicy Vietnamese Pickled Vegetables {Three Olives Branch}
Pickled Vegetables Using Leftovers {Healing Tomato}
Small Batch Pickled Beets {Simple Seasonal}
Caraway Chili Crunchy Balsamic Beet Pickle {The Flavor Bender}
Pickled Watermelon Radish {Omnivore’s Cookbook}
Refrigerator Pickled Radish & Turnips {Girl in the Little Red Kitchen}
Quick Pickled Jalapeños {The View From Great Island}
Pink Peppercorn Pickled Swiss Chard Stems {Abra’s Kitchen}
Mexican Pickled Carrots {Kevin is Cooking}
Russian Grandma’s Pickled Tomatoes {Happy Kitchen. Rocks}
Grilled Zucchini Pickles {The BBQ Bastard}

Fruit Quick Pickles

Clockwise from top left: Pickled Green Strawberries, Pickled Pineapple, Pickled Blueberries

Pickled Green Strawberries {Bacon is Magic}
Pickled Pineapple {Savory Bites Recipes}
Pickled Blueberries {Bacon is Magic}

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. 🌻 Be sure to PIN and Print this recipe!

Hearty Vegan Breakfast Granola

January 13 By Renée ♥ 6 Comments

Uncle David’s Hearty Vegan Granola is a delicious, healthy way to start your day!

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

If you love starting your morning with a delicious bowl of whole-grain goodness, you are in the right place! This great-tasting, protein-rich vegan granola recipe is shared here courtesy of my sister’s Uncle David, faithful breakfast eater and lifelong vegan. Ever humble, Uncle David says,

I wish I could take the credit [for this recipe] but it is from a friend’s cookbook that is my favorite: Best Gourmet Recipes from Five Loaves Deli & Bakery by Neva Brackett. I use the recipe all the time and never tire of it. Best I’ve ever had. Enjoy!

Regardless of the source, recipes for granola – favorite breakfast cereal turned traveling-snack of hippies, West Coast hipsters, and aging boomers alike – are as numerous and varied as are the ingredients used to make them.

This recipe, however, stands out in a couple of significant ways: it contains no added fats, no sweets (i.e., carob, chocolate, candy-coated M&M’s and the like so often found in “trail mix” granola varieties) and is naturally vegan. Moreover, with just the right amount of sweetness and no more, it is a delicious, natural source of protein and complex carbohydrates.

The primary sweetener in this granola is pureed dates, which I have to admit I thought sounded awful (I don’t like dates) when I first read the recipe; however, going on my sister’s recommendation, I gave it a try. BOY, am I glad I did!

Hearty Vegan Breakfast Granola

Prep Time30 mins

Cook Time8 hrs

Total Time8 hrs 30 mins

Print Recipe Pin Recipe

Course: Breakfast, Snacks

Cuisine: Vegan, Vegetarian

Author: David Hardwick

Ingredients

2 cups pitted or chopped dates
1/2 cup walnuts roasted peanuts, or almonds
2 tablespoons of sesame tahini
1 1/4 cups hot water
1/4 cup honey or agave, or maple syrup
1 tablespoons vanilla
1 tablespoons molasses
1 tsp maple flavoring
3/4 tsp salt
42 ounces old-fashioned rolled oats*
1/2 cup shredded unsweetened coconut** (or more)
1 - 2 cups slivered almonds coarsely chopped walnuts, and/or roasted peanuts roasted peanuts

Instructions

Place dates and 1/2 cup nuts in blender. Add hot water, honey, vanilla, molasses, maple flavoring and salt. Blend for about a minute until smooth.
Place the oats, coconut, and nuts in a roasting pan or very large mixing bowl.
Add blended mix to the oats in the large bowl and gently mix together with your hands.
Work the wet and dry mixtures together for several minutes until all the oats are all very evenly moistened and coated.
Place in large cake pans or cookie sheets, taking care not to pack or pat it down tightly. Keep it light and airy.
Place pans in oven at 200 degrees for about 8-10 hours. (I usually use a spatula to turn the granola a couple of times during the baking process.)
Remove from oven and allow to cool. Store in an airtight container.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Start your morning with a delicious bowl of Uncle David's amazing whole-grain HEARTY VEGAN BREAKFAST GRANOLA 🥣 #vegetarian #vegan #glutenfree #breakfast Click To Tweet

Ingredient Notes

HONEY: The use of honey is a hot-button of contention in the vegan community: some are fine with it, while others are vehemently opposed to its use. Uncle David is one of the former; however, if you avoid honey altogether, you can substitute agave 1:1 for the honey.
NUTS: I have literally never made this the same twice: I’m always mixing up the nut blend, or adding more coconut, or throwing something in when I have a handful leftover that I don’t know what else to do with.
OATS: Uncle David’s says, “Preferably Quaker or Three-Minute brand—avoid other and most bulk brands. They go to pieces and don’t make a tender, flaky granola“*
COCONUT: We loooove coconut in our house, so I always use at least 2 cups.**
TAHINI: If you don’t have tahini, peanut butter makes a fine substitute.

It is a good idea to use an oven thermometer to be sure your oven is really 200 degrees. We have found that ovens vary greatly and granola can easily burn if the temperature is too high. For really tender granola, use a convection oven!

BONUS IDEA! The first time I made this, while I was “testing” the puree, it occurred to me that is would make a fabulous fruit dip, and it did! All you need to do is mix the date puree (from step #1) 50/50 with plain yogurt, add an extra splash of vanilla, then serve it up with some fruit chunks. People will call you a genius!

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and print this recipe!

How to Make Sugar & Spice Cranberries

December 2 By Renée ♥ 9 Comments

Sugar & Spice Cranberries are a tart, sweet treat – made with a deliciously spiced simple syrup.

The older I get, the more I come to appreciate the simple things, and at no time of the year do I feel this more intensely than during the holiday season. Call me boring (and some of you will!) but one of my favorite things to do this time of year is curl up with my sweetheart in our big, comfy chair and watch “It’s a Wonderful Life.” Not because I love the movie so much – honestly it isn’t my favorite. But it is his favorite.

To see the man I fell in love with three decades and more ago still tear up when George Bailey stands on those stairs, the whole town gathered around, and that little bell on the Christmas tree rings – that singular moment is the reason I love it.

It is in that moment when Jimmy Stewart, standing there on the stairs holding Juju and her petals, manages across seven decades to communicate to us on a level so deep that the first recognition comes not in cerebral cognizance, but through the base reactions of our own bodies. Our eyes well and our cheeks flush and our hearts grow – and we know to our marrow that life really is wonderful.

And then, inevitably, a single heavy tear falls down my sweetheart’s face, and he pulls me close and looks into me with wide-open eyes and wraps my soul in his smile.

That. That right there. I would watch “It’s a Wonderful Life” a thousand times from beginning to end for that.

Believe me; I didn’t intend to go this direction at all when I started typing, but here I am. And now, here you are reading it. I guess that’s the thing about being your own editor: sometimes you keep the sentences [even the ridiculously long fragments] you love – not because they are particularly good, but simply because you love what they mean to you.

And now, back to our regularly scheduled program….

This post grew from the need to make a Spiced Simple Syrup for an amazing Spiced Cranberry Mule that Mr B will be sharing in an upcoming post. I started thinking about garnishes for his latest concoction and remembered seeing a recipe for Sugared Cranberries that I’d always wanted to try. Then, as usual, I decided to take it a step further, and Voilà! Sugar & Spice Cranberries!

Sugar & Spice Cranberries are a tart, sweet treat, made with a deliciously spiced simple syrup; perfect for holiday snacking, creating beautiful garnishes, or decking out everything from salads to desserts.

Sugar & Spice Cranberries

Prep Time5 mins

Total Time5 mins

Print Recipe Pin Recipe

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1/4 cup Spiced Simple Syrup Recipe Below
1 cup fresh cranberries
1 cup granulated sugar

Instructions

Line a baking pan with a silicone mat, aluminum foil or plastic wrap and set a wire cooling rack on top.
In a small bowl, toss one cup of cranberries in ¼ cup of the spiced simple syrup. Remove with slotted spoon and place on wire rack. Let cranberries set on the wire rack for at least an hour.
Place the granulated sugar in a medium bowl or Ziploc bag, and toss the sticky cranberries until well coated. Refrigerate prepared cranberries for at least an hour before using. Cranberries can be refrigerated for up to a week.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Spiced Simple Syrup

Print Recipe Pin Recipe

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups water
2 cups granulated sugar
3-4 slices fresh ginger
4-5 cinnamon sticks
3 whole star anise
15 whole allspice

Instructions

In a small saucepan over medium-high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved. Bring mixture to a boil and allow to simmer for 4-5 minutes. Remove from heat and allow mixture to cool completely.
Using a slotted spoon, remove spices from liquid and pour into bottle or jar. Mixture can be refrigerated for at least two weeks.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

You should probably make a batch this weekend – you may be needing a little Spiced Simple Syrup and some Sugar & Spice Cranberries sooner than you think!

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce

August 12 By Renée ♥ 27 Comments

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

The first time I took this Big Cuban Salad to a potluck, I wasn’t sure how it would be received, because people at parties tend to stick with what they know; often leaving new, unfamiliar foods. I shouldn’t have worried at all though, because as it turned out, my Big Cuban Salad was a surprisingly huge hit, and I left the party with an empty bowl and a feeling of accomplishment.

The truth is, this Big Cuban Salad is really just buddha bowl gone BIG! I’d been making variations on one of my favorite bowls – Cuban Quinoa Bowls [HeatherChristo.com] – so I used that as a jumping off point.

To make this big, beautiful salad, the first thing you need is a vessel to put it in. I use a pasta bowl that customarily serves as our everyday fruit bowl. It’s very large and shallow, with a flat bottom and lots of open space to showcase the color and beauty of all the ingredients.

Speaking of ingredients…

At first glance, the ingredient and instruction list below may appear a little daunting, but don’t let looks throw you. It’s actually very easy to put together, and the results will make you the belle of the ball at your next potluck.

Watch this → I made a cool little video to show you how it all goes together!

#PartyFood Tip: Did you know that you can turn any Buddha Bowl into a Big Party Salad?!? 🥗 Check out this recipe for #Potluck-worthy BIG CUBAN SALAD and learn how! #glutenfree #dairyfree #vegan #vegetarian #healthy #partyfood Click To Tweet

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck!

5 from 5 votes

Potluck-Worthy Big Cuban Salad

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Salad

Cuisine: Vegan, Vegetarian

Keyword: Dairy-free, Gluten-free

Servings: servings

Author: Renée ♥ The Good Hearted Woman

Equipment

Large Wide Salad Serving Dish

Ingredients

Quinoa

1/2 cup quinoa
1 1/2 cups vegetable broth
1 teaspoons ground cumin
1/2 teaspoon kosher salt
3 green onions minced

Roasted Sweet Potatoes

1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/2 teaspoon kosher salt

Black Beans

1 cup cooked black beans 1 can, rinsed & drained
1 tablespoon olive oil
1/2 large onion chopped fine
1/2 large red sweet pepper
1 clove garlic minced
1/2 teaspoon cumin
1/2 teaspoon kosher salt

Cilantro-Avocado Dressing

1 large avocado
2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan or dairy-free.
1/4 cup chopped fresh cilantro
1/2 teaspoon lime zest
Juice of one lime

Spicy Maple-Lemon Cashew Sauce

1/3 cup cashews
1 cup very hot water
2 clove garlic
1/8 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons maple syrup
Pinch kosher salt

Additional Ingredients

5-6 cups salad greens
2 cups Cherry Tomatoes halved

Instructions

Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.

Seasoned Quinoa

Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
Remove from heat. (Keep lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.

Roasted Sweet Potatoes

Preheat oven to 400°F.
In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork tender. Remove from oven and allow to cool.

Black Beans:

While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
Add black beans, cumin and salt and cook for 5 more minutes, until beans are tender.
Set aside and allow to cook completely.

Cilantro-Avocado Dressing

Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
If mixture is too thick, add a little extra water.

Spicy Maple-Lemon Cashew Sauce

Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice and maple syrup.) Puree on high until smooth. Season to taste.

ASSEMBLY

Evenly distribute greens in the bottom of very large, flat-bottom bowl.
Mound Quinoa in the middle.
Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.

Notes

Note: I like to make all the ingredients the day before and chill them, then assemble everything the day I plan to serve it, but that's just me. This salad is great whether you assemble it with warm ingredients or cold - it's just a matter of personal preference.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

^{Disclosure: This post may contains affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running. Please check out our disclosure policy for more details. Thank you for your support!}

How to Make a Buddha Bowl {+ 37 Delicious Bowls}

June 27 By Renée ♥ 17 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing.

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl = Big Bowl of Awesome

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Comprised of healthy, (usually) plant-based ingredients like grains, roasted vegetables, nuts, sometimes fruits, a handful of leafy greens, and a flourish of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations of flavor and texture.

I have recently fallen in love with Buddha Bowls and plan to make them the cornerstone of our menu this summer. However, I have one little problem: when I’m thinking up a Bowl, I feel a lot like I did the first time I got a 64-color box of crayons – there are so MANY choices!!

To aid in this dilemma, I created the following infographic to magnet to our fridge, and will be using it as a road-map to make the task of creating new combinations a bit easier. [If you want to print one out for your fridge, click here for a printable PDF.]

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

How to Make a Buddha Bowl

Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss.

Note: This infographic is provided as a jumping-off point, and is by no means an exhaustive list. 🙂

Need more inspiration? Check out this list, then grab your favorite bowl and have some fun!

Vegan & Vegetarian Bowls

Brown Rice Veggie Bowl [Eat.Thrive.Glow.]

Brown Rice Veggie Bowl [Eat.Thrive.Glow.]
Teriyaki Tofu Bowls with Cauliflower Rice [Jessica Gavin]

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

Teriyaki Tofu Bowl with Cauliflower Rice [Jessica Gavin]

Chili Roasted Sweet Potato + Black Bean Quinoa Salad [Simply Quinoa]
Hippie Macro Glow Bowl [The Glowing Fridge]
Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing [Heather Christo]
Vegan Buddha Bowl with Spiced Chickpeas [Well & Full]
Peanut Tofu Buddha Bowl [Delish Knowledge]
Healthy Thai Coconut Quinoa Bowl [Get Healthy U]
Black Rice Bowl with Roasted Pumpkin, Harissa & Goat Cheese [Food Faith Fitness]
South of the Border Buddha Bowl with Velvety Southwestern Dressing [Yummy Beet]
Vegan Korean Bibimbap [Crazy Vegan Kitchen]
Roasted Garlic Buddha Bowl [A Virtual Vegan]

Roasted Garlic Buddha Bowl [A Virtual Vegan].

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce [Pinch of Yum]
Asian Pineapple Salad with Coconut Peanut Dressing [Carlsbad Cravings]
Thai Style Buddha Bowls [Leelaliscious]
Avocado Quinoa Harvest Bowl [In It 4 the Long Run]
Dragon Bowl [The Blenderist]
Spring Harvest Bowls with a Dill Shallot Vinaigrette [With Food & Love]
Moroccan Quinoa Salad [Green Kitchen Stories]
Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl [Blissful Basil]
The Ultimate Winter Bliss Bowl [Pinch of Yum]
Shaved Purple Asparagus & Asian Vegetable Soba Noodles [Strength & Sunshine]

Shaved Purple Asparagus & Asian Vegetable Soba Noodles [Strength & Sunshine]

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips [Half-Baked Harvest]
Goddess Bowl [Sew French]
Soba Noodles with Vegetarbles & Peanut Sauce (Vegan) [Cookin Canuck]
Sriracha-Lime Shrimp and Soba Noodle Bowl [Fitness Magazine]
Bangkok Coconut Curry Noodles Bowl [Pinch of Yum]
Forbidden Rice Buddha Bowl with Crispy Tofu [Natural Girl, Modern World]
Berry-Almond Quinoa Salad [Two Peas & Their Pod]

The following bowls are not vegan or vegetarian, and therefore not technically”Buddha” bowls. Nevertheless, they bowls provide some delicious inspiration, not to mention some amazing sauce options!

Seafood, Chicken & Other Meaty-type Bowls

Grilled BBQ Chicken Quinoa Bowls [The Complete Savorist]
Southwestern Buddha Bowl [Simply Sissom]
Grilled Japanese Farm Style Teriyaki Bowl [Feasting at Home]
Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema [Half-Baked Harvest]
California Chicken, Veggie & Avocado Rice Bowls [Half-Baked Harvest]

Grilled BBQ Chicken Quinoa Bowls [The Complete Savorist]

We’d love it if you’d share your favorite Bowl ideas in the comments below!

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Equipment

Ingredients

Instructions

Roast Vegetables

Toast Walnuts

Prep Spices

Put it all together!

Notes

Ingredient Notes:

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

Knowing how to pick a watermelon that is perfectly ripe isn’t a magic trick. Just remember: girls are sweeter, size matters, and your Mama was probably right.

Perfectly Ripe: How to Pick a Watermelon

How to Pick a Watermelon: Seven Proven Tips

1. Check the “Field Spot.”

2. Look for “Webbing.”

3. Avoid bumps & blemishes.

4. Girls are sweeter.

5. Size matters.

6. Check the tail.

7. Thump it!

Now that you’ve picked out your perfect watermelon, here are 101 things you can do with it!

Beverages [Kid-Friendly]

Beverages [Adults only]

Frozen Treats

Salads

Salsas

Soups, Skewers & Savory Dishes

Watermelon Mix [Sweets, Party Food & Misc]

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

Ratatouille with Pan-Fried Onions

Ingredients

Garnish:

Instructions

Notes

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Armenian Lentil Stew

Ingredients

Stew

Garnish (Optional)

Instructions

Notes

Classic Spanish Gazpacho is the perfect summer soup – chilled, savory, and full of rich, robust, garden-fresh goodness.

Garden Fresh Gazpacho

Ingredients

Tomato Mix 1

Tomato Mix 2

Instructions

Notes

Nutrition

Pin for Later!

Quick pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment and are usually ready to eat within a day or two of preparation.

Cucumber Quick Pickles

Onion Quick Pickles

Garden Medley Quick Pickles

Fruit Quick Pickles

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. 🌻 Be sure to PIN and Print this recipe!

Uncle David’s Hearty Vegan Granola is a delicious, healthy way to start your day!

Hearty Vegan Breakfast Granola

Ingredients

Instructions

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and print this recipe!

Sugar & Spice Cranberries are a tart, sweet treat – made with a deliciously spiced simple syrup.

Sugar & Spice Cranberries

Ingredients

Instructions

Spiced Simple Syrup

Ingredients

Instructions

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Watch this → I made a cool little video to show you how it all goes together!

Potluck-Worthy Big Cuban Salad

Equipment

Ingredients

Quinoa

Roasted Sweet Potatoes

Black Beans

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!