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Linda WatsonCelebrate Earth Day by remembering how important it is to cook with organic food.

Cook for Good Recipes

Enjoy these scrumptious, free recipes below. All Cook for Good recipes are thrifty, healthy, and plant-powered. Use the search feature to find recipes that are also gluten free, quick (20 minutes or less of active time), or seasonal.

For many more recipes, check out my books: Wildly Affordable Organic (vegetarian) and Fifty Weeks of Green (vegan). Let's stay in touch! Just subscribe to the newsletter for free recipes twice a month.



Entries in tomatoes (9)


Rice-Cooker Quinoa with Green Beans, Tomatoes, and Cashews

Rice-Cooker Quinoa rescues me on busy or lazy days, when I want a tasty meal but don't want to cook. The salad vibe comes from green beans, tomatoes, and vinaigrette. High-protein quinoa and crunchy cashews make it satisfying even after an active day of swimming or hiking. Serve it warm as a main dish, chilled as a salad, or in-between at a picnic or as a packed lunch.

Rice-Cooker Quinoa with Green Beans, Tomatoes, and Cashews is vegan, gluten-free, and loaded with summer flavors.

The main recipe shows the easiest and most portable way to make it: in a rice cooker with a steamer basket. I love the freedom traveling with a rice cooker gives me. See the notes for how to cook it on the stove.

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Tomato and Watermelon Spicy Rocket Ice Pops

You have to be a grown-up robot to handle this cool blast of flavor! The inspiration comes from Mark Bittman's recipe for tomato jam, but with less salt and sugar, a yellow watermelon base, and no cooking. Plus watermelon. The result? Out of this world!

homemade icepop made with tomatoes and watermelon held by the Iron Giant

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Tomato-Tahini Salad Dressing

For a few years in the 1990s, Kraft made a delicious bacon-and-tomato salad dressing. It was not as sweet as French dressing, with a smoky, salty tang. When they quit making it, I started making my own vinaigrettes. Last week, I had some extra crushed tomatoes and thought, why not use tahini to make an updated version of my old favorite? Oh, baby! This healthy, cholesterol-free dressing is rich and drizzle-icious! It holds its own with the robust salad greens of fall and is equally good on cooked greens, baked potatoes, and even spread on toast!

tomato tahini dressing is a vegan version of tomato bacon dressing

Active time: 5 minutes. Total time: 5 minutes 1 cup. Oil free, gluten free, vegan.



  1. Set up your food processor with the stainless steel blade. Peel garlic, turn food processor on high, and drop garlic into food processor, letting the machine run until the garlic stops bouncing around.
  2. Add remaining ingredients and process until smooth. Taste and adjust seasonings.
  3. Serve within four hours or refrigerate for up to four days. Do not keep longer to avoid risk of botulism.

Slow-Cooker Butternut Soup with Pinto-Bean Broth, Tomatoes, and Peppers

Save the broth left from cooking dried pinto beans to make this hearty, easy soup in your slow cooker. Chunks of butternut squash add sweetness and a mix of peppers makes it hot and tart. I put all the ingredients in the slow cooker, turned it on high, went to the Carrboro Music Festival for the afternoon, and came back to dinner! In the picture below, you can see that I just rolled out a little whole-wheat pizza dough and grilled it for a few minutes to make a complete fall meal.

Use this soup to make your life easier now and later. The recipe makes twelve servings, so there was enough left for lunch on Monday and to fill to two quart freezer containers. It's a great way to put up  peppers while they are at the lowest price of the year.

thrifty slow cooker butternut squash soup made with pinto bean broth, fire-roasted tomatoes, bell peppers, jalapeno peppers, and garlic shown with homemade grilled garlic flatbread for a fat-free vegan meal

Active time: 10 minutes. Total time: 4 to 8 hours. 12 servings. Oil free, gluten free, vegan.

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Stuffed Kabocha Squash with Pecans, Tomatoes, Raisins, and Rice

Stuff this flavorful winter squash with a sweet-and-savory rice mix to get a company-level main dish in minutes. It's fast enough for a busy weeknight and festive enough for Thanksgiving or other fall holiday meals. Just make extra brown rice a night or two before so you can delight everyone at your table, including people who don't like onions or garlic or those on vegan, fat-free, or gluten-free diets.

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