I adore cooking and look forward to the summer season to make a few favorites with our tomatoes, cucumbers, and peppers. We grew both sauce tomatoes and sandwich tomatoes as well as grape and yellow cherry tomatoes called Sungolds. I always make gazpacho with the first tomatoes served with shrimp and homemade croutons. Gazpacho recipe here.
The Sungolds and grape tomatoes are great roasted and then used as a compote. With eggs or added to a sauce, the sweetness becomes richer with the roasting.
Something that I’ve come to really enjoy is eggs poached in tomatoes. My neighbor Chef Steve served Diablo eggs at his brunch, eggs cooked in ramakins of tomato sauce and I was hooked. Homemade tomato sauce is even better.
We grill out as much as I can. I love veggie skewers and tandoori chicken thighs. I used to make a fruit salsa all the time to serve with the meats. And then this Summer I was turned onto Tzatsiki sauce made from cucumber, greek yogurt, sour cream, garlic, dill, and a little vinegar, salt, and pepper. New favorite!
I’ve always loved Seafood and two of my favorites, mussels and oysters, I enjoyed for lunch with a friend in St. Michaels earlier this Summer. Looking forward to our annual birthday crab feast in less than two weeks.
Mark and are currently surrendering flour and sugar so I’ll not be making my favorite buttermilk biscuits for a while. But I will indulge in a slice of pumpernickel especially with avocado smashed onto it on occasion. And butternut squash makes a great hash with turkey kielbasa and garlic ramps. Hope you are inspired to eat some rainbow or try out a new dish. As I always say to the kids, “You never know, it could be your new favorite”. See a similar post and all of those yummy pictures in my post titled Food Porn from 2016.
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2 Comments
I just ate lunch, but now I’m hungry again 🙂 Those eggs poached in tomatoes look divine, I’ll have to try that.
It is surprisingly lovely and old school Corinne! Sometimes I’ve done them in the oven with sauteed spinach or swiss chard too but I like the yolk with a little run. Poaching is the best!