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Love those garden tomatoes!
It seems hard to believe that it already has the feel of the end of summer. School supplies are on sale in the stores, we have some leaves on the trees in our neighborhood that are turning and falling and the Martin County Fair started this week! How true it is that the older we get the faster the time passes. At my age, it’s downright scary!
We love tomatoes; garden fresh ones just can’t be beat. We only have two plants but they provide us all we can eat. We feast on them every day. Pa Lloyd likes them best just sliced and fresh but I like them lots of different ways.
Here is a tomato side dish that I like. Remember I said I like anything with a little cheese on top!
British broiled tomatoes:
2 large ripe tomatoes
2 Tbsp olive oil
1 clove garlic crushed
1/2 cup grated cheese (your choice of kind)
4 Tbsp cubed butter
1/4 cup fresh chopped parsley
Wash tomatoes, cut in half, turn upside down on paper towels, let drain for 20 minutes. Place cut side up in baking dish, sprinkle with olive oil, sprinkle with salt and pepper and crushed garlic, sprinkle with cheese, dot with butter, top with chopped parsley.
Place under broiler until cheese is bubbly, about 3 minutes. Watch closely! Serve warm. Have a great week!
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I’ve been doing some short cut cooking of late because my dishwasher is under repair. My dishwasher will be out of commission for at least three more weeks! Pa Lloyd had a right rotator cuff repaired 3 weeks ago. It’s difficult to do dishes when your right arm is in a sling.
Our farmer’s market is just brimming with fresh produce so it's a good time to eat lots of vegetables! My mother always grew egg plant. She breaded the slices and then fried them, but eggplant doesn’t have a whole lot of taste. I recently tried the recipe I am sharing with you today and will make it again. Anything with a good layer of cheese is good, right?
Summer Veggie Gratin:
1 large eggplant, cut in 1/2 inch thick slices
3 large tomatoes, cut in 1/2 inch slices
3 garlic cloves, roughly chopped
1/2 cup parmesan cheese, grated
1/2 cup grated Swiss cheese
1 cup olive oil
1 tsp salt
1/2 tsp pepper
optional: fresh sage and rosemary, chopped
Preheat oven to 425 degrees and move oven rack to the middle slot. Grease a shallow 3 qt. baking dish, (I use a 9x13 inch pan). In a large bowl, combine garlic with olive oil, whisk in salt and pepper. Using your hands, gently toss eggplant and tomatoes in oil to coat. Place eggplant and tomato slices into baking dish; it's fine if slices overlap. Spoon remaining olive oil and garlic over top, scatter fresh herbs over all, if using. Cover with foil and bake about 1 hour or until vegetables are soft. I would remove the foil after 1/2 hour so the liquid will cook off - I had more liquid than I wanted. Then sprinkle the cheese over the top and bake 10-12 minutes longer until cheese is melted and bubbly! Stay cool and have a good week!
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Is it hot enough outside for you?
These warm days certainly call for salad! I have visited our farmer’s market the last two weeks and bought nice fresh cucumbers and green peppers. We are getting ripe tomatoes from our own two plants every day. It’s such a treat having fresh veggies - there is nothing better. I’m not sure where this recipe originated, but I found it in my recipe file. It’s fast and easy and uses the fresh veggies we have available now!
4 tomatoes, seeded and diced
2 cucumbers, peeled and diced (if large remove the seeds)
2 green peppers, seeded and diced
1 red onion, sliced
1 can pitted ripe olives, drained
1 tsp salt and 1/2 tsp pepper
Layer vegetables in a large bowl, combine dressing ingredients, pour over vegetables, chill over night, toss together before serving.
1/2 cup olive oil
1/4 cup vinegar
1/4 cup fresh lemon juice
fresh parsley as desired
2 cloves garlic minced
2 green onions
1/2 tsp salt
1/4 tsp ground cumin
Whisk ingredients together.