While I am close to saying, I've never met a vegetable I didn't like
(except artichokes from a can), the statement just isn't true when it comes to
tomatoes. I've had one too many a tasteless, grainy, white, cold tomato on a restaurant salad to almost completely avoid all of them for 9 months out of the year. However, a
real tomato,
that is, one that is grown in-season and locally, is a different story. Packed with flavor and a beautiful color... summertime is definitely tomato time! I picked up a pint of mixed colored cherry tomatoes at the Keene Farmer's Market that were just too sweet not to share.
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| "Try to resist me! That's right, YOU CAN'T!" @thesassytomato |
Although tempted, I didn't sit down on the couch to watch the Bachelorette and snack on these like candy. Instead, I made two new-to-me recipes with inspiration from a favorite cookbook.
After all, they were on opposite pages and it made it very hard to choose just one!
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| Clean Food by Terry Walters |
White Bean Salad with Roasted Tomatoes and Arugula
- 3 garlic cloves, peeled
- 1 sweet onion, julienned
- 1 fennel bulb, julienned
- 2 carrots, chopped
- Olive oil
- 3 tomatoes, quartered
- 2 cups cooked great northern or cannellini beans
- Arugula
- Balsamic vinegar to taste
Place above ingredients on a baking pan and drizzle with olive oil to coat. Sprinkle with salt and pepper. Roast at 400 degrees F for 20 minutes or until tender. Fold in tomatoes and beans, returning to oven to roast for an additional 10 minutes. Remove from oven, and immediately place atop a bed of arugula. Drizzle with balsamic vinegar!
Chickpea and Cherry Tomato Salad with Cilantro Dressing
- 1 pint cherry tomatoes
- 1 1/2 cups chickpeas
- 3-4 scallions, chopped
Cut tomatoes in half and place in a large bowl with the chickpeas and scallions. Top with the following, after you've combined the ingredients in a food processor:
- 1 garlic clove, peeled
- 1 large bunch cilantro (about 1 cup)
- 1/4 cup extra virgin olive oil
- 1-2 tbsp lemon juice
- Salt and pepper to taste
I am always hungry for new salads in the summer, and these two hit the spot.
I am winding down with my internship, folks! I'll be back in PA in just a few weeks. Last week was my final week of clinical, and I was so happy to have the 4th off to join my lovely friend Sarah and her family at their New Hampshire lake house. We had a blast!
(I can even say that after I failed miserably at water skiing. Next year!)
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| "Oh yeah! Check out how cool I am! Water ski-bunny!" |
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| nailed it. |
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| Love you so! |
xoxo!
