Tomato Explosion

For the past week, despite the best efforts of my chicken and the ground squirrels, I have been experiencing a tomato explosion in my garden. Home grown tomatoes are one of summer’s best things. But, as much as I am thrilled to have them, I am running out of ways to eat them.

My favorite way to eat tomatoes is semi bruschetta style or what some may call tartine. I fry a slice crusty bread in olive oil until it is golden brown on both sides. Then I lay alternating slices of tomato and fresh mozzarella on the bread and sprinkle with chopped fresh basil. Finish it off with a little salt and some fresh pepper and you have the best lunch in the world. But even the best lunch can’t be eaten every day.

I’ve also sliced my tomatoes up and served them on a platter alongside some ripe avocado slices with a drizzle of Italian dressing for an easy dinner side dish that goes well with anything coming off of the grill on a hot night. Of course there have been many sandwiches made with thick tomato slices adorning them. And so on…

I could make a tomato tart. But, I feel like exposing these beauties to heat would be a travesty. I have posted a number of tomato recipes on the blog over the years so I figured I would go back and take a spin through the archives. (I have also been doing this with the back issues of magazines that I have saved. It’s made coming up with dinner ideas a bit easier. And, it’s helped jump start my cooking brain again..) I was pleasantly surprised to see a number of tomato recipes that I haven’t made in a while. It’s like what’s old is new again and the Tomato, Chile, Melon Salad is calling my name!

I am slowly making my way through them all and the good news is my tomato pile is getting more manageable but the green ones still on the vine tell me that there are more coming…if the squirrels don’t get them first.

Here’s my list of recipes. Read more…

Mussels Dijonnaise

Vive la France!
Today is Bastille Day and we are thinking about dining al fresco on some delicious and simple-to-prepare French Bistro fare this evening. Mussels Dijonnaise or Steamed Mussels in Mustard Sauce can be made on a weeknight and paired with a toss salad with a nice Read more…

Preserved Roasted Peppers

Pick A Peck
Whenever I plant a veggie garden I always include peppers. Bell Peppers are a must-have as are any spicy peppers like jalapeños or Fresnos. Planting peppers presents a problem as they can be as prolific as zucchini under the right conditions. I am a big fan of Thai chilis but anyone who has ever grown them in their garden knows that one plant can produce hundreds of chilis. I mean, I like spicy but that’s a bit too much. So what to do with all those peppers?

Trading with friends, neighbors, and co-workers is always an option—even better if you trade for something they grew that you didn’t. But, sometimes there are still too many. So, I end up preserving them.

You have two options when it comes to preserving peppers. You can make pickled ones quickly in the fridge like these or you can roast and can them for use at a later date. Both have their merits, though if you want more versatility as to what you can do with the peppers, roasting is the way to go.

I love preserved roasted peppers. You can use them in sandwiches or in salads. You can chop them up with some tomato for a tasty bruschetta or add them to your favorite pasta dish.

Below is one of my favorite ways to preserve peppers. It comes to us courtesy of Hank Shaw of Hunter, Angler, Gardener, Cook and it is one of my favorite resources for pickle recipes as well as other off the beaten path ideas. I like to add a clove of garlic to each jar to add just a little bit more flavor. Definitely check his website out if you are so inclined. In the meantime, if your pepper plant cup runneth over, try this recipe to get things under control…

Preserved Roasted Peppers
Adapted from Hunter, Angler, Gardener, Cook

Our method of preserving peppers is to roast them over an open fire, then preserve them with a little salt, oil, and vinegar. Roasted peppers are delicious. They make great appetizers and go well in sauces, stews, sandwiches, and simply draped over roasted or grilled meat.

This recipe can be used with any variety of pepper, sweet or spicy. Read more…

Sesame Ginger Noodle Salad

Sunday Morning Hazards
Sometimes my mouth gets me in trouble. Sometimes I agree to things without thinking. Sometimes it’s worth it.

Last Sunday morning, we were couch-surfing after a tasty French toast breakfast and the Pioneer Woman was on the TV (because the Food Network is always my daughter’s first choice unless any of the Harry Potter movies are on). I wasn’t really paying attention but I had a vague idea that it was on in the background. Our plans that day revolved around a woodwork project for the back patio so I was trying to figure out my plan of attack. It was then that I heard my husband announce to the room” I want that for dinner!” and I stopped everything that I was doing to take a look.

It is rare that a member of my family tells me exactly what they want to eat without any prompting from me. Usually, there is a lot of back and forth about what sounds good? What do we have in the fridge? Etc..So when someone says I want that, it’s kind of a big deal. I said yes without hesitation. I was already planning on going to the store anyway so no biggie…right?

This, of course, was all before I spent the next 6 hours crouched down staining two by fours in the sun. When we finished our project and it was time for dinner I was less enthusiastic about our dinner plans and promises I made. Thankfully the recipe came together easily and went well with the pork chops I threw on the grill. Even better it made enough to cover lunch the next day. (This recipe actually makes a lot. It would be perfect for a potluck…when we can do that again!) In fact, it was even better the next day.

I wasn’t better the next day. I was walking like the tin man….

Sesame Ginger Noodle Salad
Adapted from The Pioneer Woman on the Food Network
Yields 6 servings Read more…