What I Ate This Week | Green Tomatoes Meet Guacamole!

By Kiersten | Last Updated: March 24, 2014

Roasted Green Tomato & Avocado Salsa

This week I decided to give up the hope that my tomatoes would turn red. As I picked them off the vines, I kept lamenting all the things I could have done with them if they just ripened a little bit sooner. Pasta sauce. Sun-Dried Tomatoes. Beautiful tomato tarts and galettes.


As my ginormous Tupperware container filled up, and then overflowed, with all those green tomatoes, I started wondering what I would do with them all. I’ve never cooked with green tomatoes before! I’ve never even tasted green tomatoes before! I got a lot of good suggestions on my Facebook page and I’m planning on tackling some of them next week, but here’s the first thing I did with all those green tomatoes:

Roasted Green Tomato & Avocado SalsaRoasted Green Tomato Avocado Salsa from Jeanette’s Healthy Living // Okay, I admit, I didn’t eat this because I’m scared to try avocados. But I made it for my husband and he couldn’t get enough of it. So three tomatoes down!

Vegetarian Chicken Noodle SoupVegetarian Chicken Noodle Soup // In non-green tomato related news, my husband made a big batch of this soup on Sunday. It’s my favorite vegetarian chicken noodle soup because there’s no faux meat involved. And y’all know how I feel about fake meat (with the exception of Field Roast!).

Chai-Spiced Sweet PotatoesChai-Spiced Sweet Potatoes // I remade and updated this recipe because I realized that it would be better to go with how many pounds of sweet potatoes are needed rather than saying “2 large.” Because there are large sweet potatoes and laaaaarge sweet potatoes.

BurgerFi Quinoa BurgersBurgerFi Quinoa Burgers // So back to the whole hating faux meat thing. It’s really hard for me to find a veggie burger I will eat at restaurants because so many of them use terrible processed soy patties that are meant to taste like beef and I hate them with the fire of a thousand suns. Hate! Them! I was really excited to try the quinoa burgers at the new BurgerFi in Raleigh and they did not disappoint. My only complaint is that I spent 5 minutes explaining to the cashier that I did not want special sauce on my burger no matter how awesome she claimed it was. And what was slathered all over my burger when I got it? Special sauce. Which I did not like. Just as I told them I wouldn’t. Does that happen to you a lot too? It’s hard being a picky eater, isn’t it?

25 Pumpkin Recipes25 Pumpkin Recipes That Don’t Involve Pie // I did a little round-up of pumpkin recipes on Henry Happened this week. I had trouble only choosing 25. Because I love pumpkin that much. Anyway, go check it out!

I thought I’d also mention that I updated a post I did last year about food photography with an iPhone. I get a lot of emails asking about my photography, and while this post is about using an iPhone (which I don’t anymore), a lot of the tips there are ones I use with my DSLR too. If you think you need a fancy camera to take good photos, you’re wrong! The most important thing you need is natural light. And guess what? It’s free!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I know, it’s so frustrating! It’s gotten to the point where I hate eating out because between being picky and being vegetarian, I always have some special request and half the time, I feel like they just ignore it. We used to have a running joke about going to the Cheesecake Factory because every single time, I’d order the portabella burger without aioli and every single time, they’d end up putting the aioli on it.

I love the idea of using green tomatoes in a guacamole! I probably wouldn’t know what else to do with them either, other than making fried green tomatoes. Love your pumpkin round-up – once I open one of those big cans, I need lots of ideas for ways to use it up! I’ll have to try those sweet potatoes soon too, I love mashed sweet potatoes 🙂

Me too! I make so many single-serving recipes that call for a little bit of pumpkin that I end up having half-used cans sitting in the fridge. I’m posting a brownie recipe tomorrow that uses some of it though! 🙂

I love avocados! I ate them all summer in my salads — I like how they added a nice creaminess, especially when mingled with vinaigrette and juices of tomatoes. Too bad I didn’t read this post earlier — I wound up storing all my green potatoes in a paper bag until they turned red, then I made a big pot of marinara and froze it in batches.

I have some turning red on the counter, but most of them are simultaneously turning wrinkly and gross. So I think I might end up using the rest of them while they’re still green. I found a recipe for a green tomato relish that sounds really good…

If you’ve never tried fried green tomatoes then I suggest you do! I have a recipe on my site. Also regarding your tomatoes not turning red, did you fertilize every 3-4 weeks? You can harvest them green and place in a paper bag to help ripen. They still turn out delicious. I did that later in the summer because something kept taking a big bite out of the vine ripened ones!

I did fertilize, but my problem was that most of my plants got a late start. I had seedlings that I started in the winter (indoors under a grow light) and they all died. So then I had to start a new batch of seeds in May or June, which was kind of too late. This happened last year too! I do have a bunch of them turning red on the counter right now and I’m using some of the green ones to make relish this week!

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