Late Summer into early Fall is a great time for visiting your local farmer’s market because produce is abundant. Stalks of corn, juicy peaches and one of my favorite vegetables: tomatoes. Tomatoes are very versatile; eat them with a little sprinkle of flaky sea salt, roast them with olive oil and a balsamic glaze or add them to a caprese salad. There are so many varieties of tomatoes and ways to eat them so I encourage you to get adventurous in the kitchen and try out these 3 very different recipes using tomatoes!


Spaghetti Squash with Tomato, Spinach, Garlic + Pine Nuts Spaghetti Squash with Tomatoes

vegan, gluten-free 


1 spaghetti squash

2 tbsp olive oil

3 garlic cloves, minced

2 pints grape tomatoes

4 cups of spinach

toasted pine nuts

optional parmesan cheese

option himalayan sea salt to taste


Preheat oven to 400 degrees fahrenheit. Cut squash in half, lengthwise, and discard seeds. Place on a parchment-lined baking sheet, cut-seed down and roast for 30-45 minutes. On another parchment-lined baking sheet, spread tomatoes and drizzle with 1 tbsp olive oil. Roast for 15-20 minutes. When squash is finished cooking, allow to cool, then, using a fork, scrape the squash to get long spaghetti-like strands. In a large sauté pan, heat olive oil over medium heat, add garlic, and stir until fragrant. Turn down heat to low and add tomatoes, spinach, and squash and continue to sauté 3-5 minutes. Season with Himalayan sea salt to taste. Serve with pine nuts and parmesan cheese on top.

Tomato Gazpacho Summer Veggie Tart

gluten-free, vegan


1 cucumber

2 red peppers

2 tomatoes

1 red onion

2 garlic cloves

1 (32-oz) tomato juice

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 tsp Himalayan sea salt

1 avocado, sliced


Place all ingredients besides the avocado in food processor. Blend until desired consistency with some small pieces. Serve chilled with diced avocado on top.

Summer Veggie Tart Summer Veggie Tart



Gluten-Free Crust:

1/2 cup gluten-free oat flour

1/3 cup ground almond flour

2 tbsp corn starch

1/2 tsp sea salt

3 tbsp cold-pressed coconut oil or organic butter

3 tbsp ice-cold water

Garlic Goat Cheese Spread:

3/4 cup whipped goat cheese

3/4 cup cream cheese

1 garlic clove, minced

1 tsp salt

2 tbsp freshly minced herbs (options: basil, mint, oregano)


1-3 medium heirloom tomatoes

2-3 radishes

Sliced micro-greens toasted pine nuts

Instructions Preheat oven to 350 degrees fahrenheit. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands work the dry ingredients toward the center until dough forms. Gather the dough into a ball, wrap, then chill for 30 minutes up to 2 hours. Press the dough evenly into a circle. Prick the bottom with a fork and blind bake for about 25 minutes or until set and edges are golden brown. While crust is baking, make goat cheese spread. In a medium bowl, combine whipped goat cheese, cream cheese, minced garlic, salt and herbs. Whip together until smooth and creamy. Remove crust and cover bottom with garlic and herb goat cheese spread. Top with heirloom tomatoes, radishes, micro-greens and toasted pine nuts. Serve room temperature or chilled!