Tomatoes!  Green Beans! Basil!

It’s the end of summer and that means gorging on tomatoes from the garden.  I have been lucky enough to get some heirloom seedlings from Stone’s Throw Co-Op and have really been enjoying the results.  Although this summer hasn’t produced as much as I would have liked (mostly due to crazy weather in May & June) what we did get has been delicious.  I’ve also gotten lots of fresh basil, oregano, and green beans from our garden so here are a few recipes to take advantage of that bounty- we’ve been eating a variation of these for weeks now.

Roasted Green Beans & Cherry Tomatoes: 

Ingredients: Green Beans & Cherry Tomatoes (as many as you want); 2 Tbsp Olive Oil; 1-2 cloves of garlic (minced); salt & pepper to taste.

How to: Wash & trim your beans and tomatoes and put them in a bowl; drizzle olive oil, salt & pepper and add the garlic.  Toss together & roast under the broiler for 5-10 minutes.  Serve warm or cold.

Rainbow Tomato Salad:

Ingredients: any handful of heirloom tomatoes.  I’ve been using yellow, striped roman, cherry, and a black tomato. Basil, Olive Oil, Salt & Pepper, Feta Cheese (opt).

How to: Wash & Chop your tomatoes into a bowl, Ribbon chop your basil, drizzle the olive oil, add some feta and salt & pepper and eat at room temp.  I have eaten a huge bowl of this myself for dinner.


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