Tomato Bread Salad

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Did I mention that Rachel is really liking tomatoes this year? She has never liked tomatoes but each year really wants to since they are so lovely and I force her to plant tons of them. Well, with her newly found love we have been making bread salad full of tomatoes over and over. Our CSA comes with a loaf of bread on pickup at Grand Central Bakery, which these days means that the day after we usually have some beautiful tomatoes and a heal of crusty bread. perfect. The photo shows a version probably breadier than we usually make it and with mostly cherry tomatoes and some other small varieties from the garden, but the best is a salad heavy on big, meaty heirloom varieties. We typically toast the bread in the oven with some garlic and olive oil rubbed on then toss with tomatoes, some herbs from the garden (basil, lemon verbena, parsley sometimes). I like to make a vinaigrette with a touch of balsamic vinegar, but sometimes we just use olive oil and salt, then some mozzarella or a time or two we have tossed in some feta because its what we had (it works when the tomatoes are really flavorful but might overpower some). So easy. Oh hey, just noticed that this salad in the picture has fried capers too. Fun.


Lavender Honey Cakes

ImageRachel made these super cute and delicious Lavender Honey Cakes the other day. I like to make fun of her with lavender things because I once added some lavender to french toast and she said, “mmm… this is delicious, it reminds me of my bath water.” I hope you’re not drinking your bath water Rachel. That is gross.

Anyway, here is the recipe for the cakes.

  • 2-1/2c quick rolled oats (she used old-fashioned rolled because thats what we have)
  • 2c flaked coconut
  • 1-1/2c white flour
  • 1c brown sugar
  • 1c butter (oh, that’s why they were so tasty)
  • 1/2c honey
  • 1t dried lavender flowers

Combine oats, coconut, flour in large mixing bow. Boil sugar, butter, honey and lavender in saucepan – pour over dry ingredients and mix well. Make into small balls or drop into lined or greased muffin tins (Rachel used mini muffin tins which is why they’re so dang cute).

Bake 10-12 minutes or until lightly golden brown. Cool in tins before removing or whatever.


O’ the Summer Bounty!

Rachel is such a super gardener and this year our yard is finally starting to come together a bit. Well, half a bit. ¬†So, we have lots of cucumbers – the pickling ones shown and those cute round yellow balls which are cuter than they are tasty actually, but Rachel and I have each made some delicious pickles. And the UFO squash are pretty tasty, (if you like that sort of thing) though summer squash is not exactly my favorite. So, now that I whined about my not-favorites – I will sing praises for the neighboring basket of tomatoes and artichokes. Yum and yum. We let most of the arties flower this year which is so lovely, but Rachel grabbed these two to eat. And ooohhh tomatoes… are you the greatest thing about life?

I will write something again soon Rachel. I promise.