I get on kicks—when I find a quick and easy meal I love, I make it a lot. Lunch, a light dinner, a snack—it seems I can’t get tired of it. (At least for now.)
It’s happened again, this time with a simple, open-faced sandwich. All I do is take slices of summer-ripe tomato, avocado, and hard-boiled egg, layer them on a toasted baguette (adding sea salt and a few red pepper flakes to each layer), then drizzle everything with some fruity extra-virgin olive oil.
I like to make these open-faced so there are two, but they can get a little messy to eat that way. If you prefer yours a little neater, stack them like a traditional sandwich so the upper portion of the baguette can help keep things in place.
Everyone should have a quick, easy, basic tomato sauce recipe in their cooking repertoire, and this is mine. Seriously, stop buying jarred, premade tomato sauce. You don’t have to when making tomato sauce is this easy. Keep a batch of this recipe on hand in the freezer, and you’ll always be ready to turn it into a meal: spaghetti and meatballs, pizza, lasagna, and more. Continue reading
Through word of mouth and anecdotally as I stalk local chefs and food nerds on Twitter, I keep hearing that tomatoes aren’t what they should be this year. Personally, I’ve had hits and misses with the tomatoes at the farmers market. I managed to find some pretty good basic red tomatoes, but the yellow pear tomatoes I picked up last week were downright awful. Imagine eating flavorless cotton. Yuck.
However, I really lucked out with the beauties pictured above: a spectacular orange-gold cherry tomato. Candy sweet yet bright with acidity, these tomatoes simply burst with flavor. I can’t seem to keep myself away from them and have brought home a small container for the past few weeks. Continue reading
Earlier this year, I joined Harvest Co-Op, a food co-op out of Beaver Falls, PA. Membership not only got me access to responsibly raised meats; local dairy products; and local, independent retailers for pantry items; it also opened my eyes (and my kitchen) to an amazing bounty of locally grown fruits and vegetables. Continue reading