it and it'd been a couple of weekends. After coffee with some friends, I walked the circle once to carefully review what was available before making any purchases - making my menu in my head. To my surprise and joy, heirloom tomatoes are beginning to ripen and our wonderful farmer had a good selection on display. I picked up what I believe are Anna Russian, a little Green Zebra, Black Brandywine, (maybe) Marmande and a yellow variety that I can't quite identify. Along with the beautiful heirloom treasures, I picked up some tiny mixed variety potatoes, which included cranberry, purple, fingerling, and Yukon gold. Add to that a red pepper, lovely little eggplant, and some super fresh herbs and I was all smiles!
So what to do with all of these goodies? Make lunch, of course! I sliced up the tomatoes and added chopped basil, salt, fresh ground pepper, and really good olive oil and give it a stir...perfect tomato salad. Next, scrub the potatoes and boil until just tender, rinse and cool. Add a chopped, boiled egg, capers, onion, celery, mayo (I like Smart Balance), salt, fresh ground pepper, and a touch of Dijon mustard...potato salad! To this I added a lovely organic mixed green salad drizzled with just a little olive oil and lunch is served.
Just the variety of colors in this meal shout nutritious! Red, green, yellow...a little healthy fat and a lot of love. Who says salad is boring? Now, what to do with the eggplant and red pepper? Capanota? I still have a few tomatoes left and some mint, perhaps tabbouleh is also in my future? Yum, yum! It's peak veggie season, get out there and get yours!
Just the variety of colors in this meal shout nutritious! Red, green, yellow...a little healthy fat and a lot of love. Who says salad is boring? Now, what to do with the eggplant and red pepper? Capanota? I still have a few tomatoes left and some mint, perhaps tabbouleh is also in my future? Yum, yum! It's peak veggie season, get out there and get yours!
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