It’s been about a year since I last posted a recipe for a Panzanella – that would have been during our last glut of tomatoes. This year I wanted to change things up a bit and go Greek style.
We’re finally getting some cool days and that means the tomatoes in our little garden will be slowing down. I snuck a few to make this very easy Rustic Tomato & Cararmelized Onion Galette.
My folks love their nearby “Mongolian” Barbecue place, HuHot. They’re wild about it and so am I…but the cost makes me crazy, especially for what we get – which is delicious, no doubt, but is basically (for them) a big bowl of noodles with about an ounce of meat and for me mostly veggies. Could I do better at home? You tell me…
Here’s a perfect salad/side that just screams Summer! Maybe that’s why Chef Joe Kindred (Kindred’s Restaurant in Davidson, North Carolina – yep, the same restaurant responsible for Kindred’s Milk Bread) named the original recipe “Summer Bean Salad.”
So they’re finally here. Tomatoes. First one, then three, now nine – all from our little garden. As you can see, they’re multiplying exponentially! But even if you don’t grow your own, you’ll find great tomatoes this time of year, and great tomatoes make the best Fresh Tomato Pasta.
So a few days ago I posted the most marvelous Peach Glazed Pork Tenderloin. It was a huge hit at our house. What wasn’t a hit was the Watermelon and Tomato Salad. So I tinkered (and after the tinkering) loved it. And I made it again, today, just to be sure.
Do you ever mess up a recipe and then decide that you liked it so much you couldn’t have it any other way? Well, that’s what happened to this Warm Farro Salad with Charred Corn from the July/August Food Network Magazine. It turned out to be a happy mistake.