My Tomatoes Runneth Over...

If you are a tomato person, you will want to check back here from time to time and here's why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes...  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won't find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of "overdoing" food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift.

My point is, sometimes food doesn't need fussing with.   When you are working with gorgeous produce (or any other food for that matter), it's ok to let it stand on it's own.  If something is at it's absolute best, let that be the focal point.
When things are doused in sauce or coated with too much crap, I often wonder what the cook is trying to disguise.  Sometimes it's nothing, but there are times when the product needs a little help or it's about to turn, and that's fine too if it prevents food from going to waste.
We've all been a bit overzealous in our purchases from time to time and there have been occasions when we just can't get to everything before it goes bad. 
This is the salad to make when everything you have is at it's peak.

This salad is the perfect light and refreshing side to grilled fish or chicken.  It is a healthy swap for  potato chips when you need something with a little crunch and texture alongside your sandwich.

If possible, use a variety of tomatoes as they each have slightly different flavors and textures. 
The mix of colors will also make it more visually appealing.

Tomato & Cucumber Salad

1 English cucumber, quartered & sliced
2 large tomatoes, diced or 2 cups grape tomatoes, halved or whole
1 cup marinated quartered artichoke hearts
1/2 cup pitted mixed olives
1/4  lemon, sliced paper thin
1 tsp lemon thyme (or regular thyme), chopped
2 tbsp Italian parsley, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh chives, chopped
3 - 4 tbsp Olive oil
1- 2 tbsp fresh lemon juice
1/2 tsp salt
pinch pepper

-Place all ingredients in medium bowl and mix to combine.  I usually let it sit for 10 minutes or so, that's about the extent of my patience.   Dig in!

On the Go...

It's finally summer and you know what that means...  picnics, barbecues and long days at the beach.
This pasta salad is perfect for taking on the go.  It is light, yet substantial and dressed in a light vinaigrette, so no worries over gloppy mayo sitting out in the sun.

I love this particular pasta salad because of all the veggies in it and you can even add more...  broccoli, julienned zucchini, summer squash, cauliflower, red bell pepper, summer beans, etc. would all be great in this salad.  The beauty of summer is that so much fresh, gorgeous produce is available! 

One of my goals in summer is to avoid turning on the stove most days...  The black tar roof of the building I live in is my ceiling, need I explain further how I have come to understand what a roast chicken must feel like in the oven?!

Another goal, I'll be honest is to make enough for left-overs.  I made a big bowl of pasta salad that will feed me for a few days.   I can have it for lunch the next day and maybe as a side for dinner the day after that... or with the 4th of July celebrations right around the corner I will pack it up and take it with me to a barbecue to enjoy with friends.


Mediterranean Pasta Salad

• 1/2 lb orzo (tri-color if you can find it)
• 2 tbsp sherry vinegar
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/3 cup marinated, quartered artichoke hearts
• 1/2 cup grape tomatoes, cut into quarters
• 1/4 cup sun-dried tomatoes, thinly sliced
• 1/2 cup cucumber, quartered & thinly sliced
• 1/4 cup pitted, oil-cured black olives
• 1/3 cup feta, crumbled (or ricotta salata if you don't like feta)
• 1 tbsp lemon zest, grated
• 1 tbsp capers
• 2 tbsp fresh dill, finely chopped
• 1/4 bunch parsley, finely chopped
• kosher salt & freshly ground black pepper

Cook orzo according to package instructions.   Toss orzo with olive oil to coat pasta.
Add remaining ingredients and toss to combine.  Season with salt & pepper.
Eat!

Easy Peasy, Lemon Squeezy

It is (almost) officially summer and that means lighter meals.  Most of us love cooking and ALL of us love eating (please tell me it isn't just me), but let's be honest for a minute...  Wouldn't you rather be outside instead of stuck in front of a stove on a blissfully perfect summer day?

This pasta dish comes together in record time.  From start to finish it's about 15 minutes and then it's off to the beach or hanging out in the backyard.  There is no heavy sauce here, just a light "vinaigrette" that comes together from the oil of the sundried tomatoes & artichokes,  a squeeze of lemon juice and a splash of starchy pasta water.

A few big handfuls of spinach give it color and make a healthy addition to the pasta.  Spinach is rich in iron and the nutrients are more easily broken down and absorbed by your body with the addition of fresh lemon juice (and it's just good!)

Lemon Squeezy Pasta

• 1/2 lb pasta
• 3 big handfuls baby spinach
• 1/2 cup sun-dried tomatoes in olive oil
• 3/4 cup marinated artichoke hearts in olive oil
• juice & zest of 1 lemon
• Parmesan cheese
• 1 tbsp butter
• salt & pepper
• pasta water

Cook pasta according to instructions.  I like a short pasta with this particular dish, but use whatever you have on hand,  it isn't worth a special trip to the store.  

Reserve 3/4 cup of the pasta water before draining.  In a medium sized bowl, add butter to drained pasta along with the spinach.  Toss to combine.  The heat from the pasta will slightly wilt the spinach. 

Then add in artichokes & tomatoes, lemon zest and juice.  Toss again to combine.  The oil from the artichokes and tomatoes will make a light sauce with the lemon juice.  Add enough pasta water to get the consistency of the sauce that you like,  you may not need the entire amount you reserved.

Season with salt & pepper.  Using a vegetable peeler, shave a few curls of Parmesan on top and garnish with a little extra lemon zest.

There are endless variations on this pasta dish.  Try it with broccoli instead of spinach.  Add a few handfuls of broccoli to the pasta during the final 3 minutes of cooking, drain with the pasta and continue on...  Another addition that is delicious is ricotta cheese.  Stir in a half cup of ricotta just before adding the pasta water.