Picked up a pint or quart of cherry tomatoes at the greenmarket? Or harvested some from your garden? You could eat them as they are or make something special. What would you make with them?
The tomato plants in my garden have provided for many relatives, friends, and coworkers. With such a surplus we were giving them away as fast as they were growing. Cherry tomatoes, such little bursts of summer freshness, are great for a light salad, combining other vegetables and herbs from the garden like onion, cucumber, and parsley.
Great for accompanying grilled meats or roast chicken, this recipe for cherry tomato salad is sure to be a highlight of summer’s end. Make it any time of the year too, but it’s most refreshing when made with perfectly ripened tomatoes.
With the peaches, nectarines, plums and apricots trickling into the market it’s hard to resist the temptation to eat them everyday–at least for me it is. It’s as if I enter this stone fruit frenzy, forsaking my usual selection of fruits and vegetables in order indulge on insanely delicious peaches 4 or 5 times a day. Can you blame me? What is more pleasurable than a hefty peach enjoyed over the kitchen sink, juicy syrup running down your arms? Nothing I tell you!
Everyone has an all-purpose dish that can be modified in clever ways by changing a few key ingredients. For my mother, it was the casserole. For me it’s usually pasta but on those nights when my wife wants to “go green” I turn to an old stand-by: a wilted spinach salad.
Summer is bright red, hot, juicy and sweet. So it's ironic that tomatoes don't really become ripe until the last gasp of Summer and into early Fall. To savor a bit more of the flavor of Summer, I recently made a delicious variation on the Genovese pesto recipe, a Sicilian recipe from Trapani with chunks of ripe tomato.
I love zucchini. I always have. My mom used to saute it with butter, tomatoes and onions...it was my favorite side dish as a kid. I use it in everything now, from