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.