Tomatoes and Ricotta with Savory Granola

A Gracious Plenty
One of the greatest things about living in California is that we have access to the best produce in the world. Literally. California is one of the largest if not the largest producer of fruits and vegetables for the planet and most of that is grown about an hour’s drive (depending on traffic) away. So it should come as no surprise that while other regions of the country are currently struggling to put produce on their shelves because of logistical issues, here in the golden state, we’re doing okay.

Right now our produce department looks great. The bins are full of fresh leafy greens and, due to a bit of luck that could only happen because of a pandemic, we just got some outrageously good oranges in that would normally be bound for Japan. If I had to choose the item that has been brightening my day for the past few weeks though, it would be the bright colors of the organic heirloom tomatoes. They call to me like a siren song every time I go down that aisle and I am unable to resist taking at least a couple home. But even those beauties don’t hold a candle to the ones you grow in your own garden which is why, over the weekend, we planted a garden.

It’s been a number of years since we’ve planted a veggie garden for a few reasons. The biggest roadblock was time. The number of hours we spent running around going from this place to that—sometimes staying overnight—made tending a garden impossible. And, then there are the critters. Chickens, you may be surprised to know, can be as destructive to plants as locusts and don’t get me started on the squirrels…

Now that we’re doing a lot less running around we decided to give a garden a go. Of course, something ate my pepper plant the first night but the tomatoes are still there. We chicken-proofed our planter bed and it seems to be working for now.

The plants are already thriving so I’m crossing my fingers that we’ll have a good harvest. In the meantime, I remain thankful for all that we have access to an look forward to the coming weeks and the start of the stone fruit season…

Tomatoes and Ricotta with Savory Granola
Adapted from Food & Wine Magazine
Yields 4 servings

The granola adds a crunchy topping to this delicious salad—and there is plenty left over to sprinkle on other salads and dishes. The lemony ricotta negates the need for salad dressing. Use the best heirloom tomatoes you can find for maximum flavor. Read more…

Baked Lobster Mac and Cheese

Oscar The Grouch
The 92nd Academy Awards are this Sunday…and I am not sure if I am excited about it or not. My plan to see all of the nominated movies fizzled. I’ve only seen one, though I might try to sneak one or two more in during the next couple of days. We’ll see how that goes!

I just have this overall feeling of indifference. Maybe it’s political fatigue. Maybe it’s the hangover from the Super Bowl loss. Or maybe I just need my blanket and a nap.

In my opinion there just doesn’t seem to be a whole lot of hype for the Oscars this year. So, it’s possible I’m not the only one feeling this way. It might be that our attention is elsewhere (considering everything that’s been going on here and abroad). It makes a night of big dresses, big diamonds, and big winners seem somewhat trivial even if, for some, it’s the biggest night of their careers. Or perhaps a night of silliness, heavy satin, and escape is just what the doctor ordered.

So what does one eat for a night of escapism? Good question. You could follow the lead of the Hollywood Foreign press as well as the Academy and go all plant-based. Or you could take one for the team of attendees who didn’t eat anything so they could fit in their dress and go the cheeseburger route. It’s always one of my favorite plays.

After last weekend, I’m burned out on finger foods. I’m thinking the best thing to do is combine everything I am feeling into one satisfying dish. So here goes…

Lobster Mac and Cheese is the perfect solution! It has the glamour of the lobster, heartiness for the hungry, and the comfort food factor to help those of us who are wondering what the world is coming to. Plus it goes well with some lovely champagne and bubbles will always lift your spirits…

Baked Lobster Mac and Cheese
Adapted from Ina Garten and the Food Network
Yields 6 to 8 servings Read more…

Mini Frittatas

Easy Like Christmas Morning
Christmas morning is a time of magic, wonder, and barely-controlled chaos. Sometimes it can be a challenge just to get the coffee pot going. Though for most people, that is priority one especially if your children woke you at the crack of dawn because they just couldn’t stand it anymore.

By the way, this doesn’t end just because they hit their teenage years. Mine still do it. It’s harder to have the family snuggle in our bed though when the 15 year olds are both 6 feet tall or above…but they still try!

Making breakfast amongst all of this activity can be difficult. For one, there are too many excited people running around in your kitchen. At least that is how it is for me. For another, who wants to be in the kitchen all morning and miss out on all of the fun. Lastly, sometimes you just don’t think about it until the last minute. In the rush to make sure you have gifts for everyone including the dog, forgetting that your family would like to eat breakfast has been known to happen. Something easy and tasty for Christmas morning with ingredients you probably have on hand is the answer.

Sure you could go the tried and true pancakes or waffles route. Those are always a hit. Personally, I like these little guys listed below. They’re quick and easy and you can pretty much put whatever you have on hand in them. No ham? No worries. How ‘bout a little jack cheese and chilies? Or sausage? Or diced green onion and red pepper? No matter what you decide to put in them, you could easily serve them alongside the pancakes and waffles. Because it’s Christmas…you get to live a little and have both…

Happy Holidays to you and yours!

Mini Frittatas
Adapted from Giada De Laurentis and the Food Network
Yields servings
Read more…

Tomato Chile Melon Salad

Tomato Treasure
This is the time of year when tomatoes are at their best. And, if you are growing your own, chances are you have more than you can handle. For me, that was always the best part of gardening. There is nothing better than a homegrown tomato. Giving a portion of your bumper crop to someone who understands and appreciates that a homegrown tomato is worth its weight in gold is just as satisfying as eating one. In fact, I tended to over-plant just so I could give some away. Mainly to my mother who lived for a summer tomato sandwich.

Time constraints and squirrel invaders have prevented me from planting a tomato garden in recent years. So, I have become hopefully dependent upon the generosity of my tomato-growing friends and I am beyond grateful when they share.

Summer tomatoes make the best meals because they don’t require you to do anything with them. They are basically the perfect snack. The flavors are so good that to hide them under or in a heavy sauce or as an ingredient in a complex recipe is in my mind criminal. If you ask my husband, the best way to eat a summer tomato is to slice it up, sprinkle it with a bit of sea salt and eat it with a fork. That was how my grandmother liked to eat hers, too. But, she would also serve them sliced alongside some avocado wedges and sprinkled with a little bit of Italian dressing (and an occasional dollop of mayo). I think that is one of my favorite “salads” that I serve with grilled steaks. Having a variety of heirloom tomatoes sliced on a platter can be a very pretty yet simple side dish addition to any meal.

I think if I had to pick my favorite way to eat peak-of-season tomatoes, though, it would be sliced and set atop some creamy fresh burrata cheese that has been spread on a slice of toasted baguette. Heaven! (Add a little prosciutto and you have the perfect picnic!) This is probably why this Tomato Chile Melon Salad recipe appeals to me so much. It’s basically an appetizer platter in a bowl.

Tomato Chile Melon Salad
Yields 4 Servings Read more…