This week’s special food is one of my favorites, tomatoes! Thanks to Esther at Lilac Kitchen for hosting this week. Growing up, I hated tomatoes. It was only when I had them right off the vine that I began to appreciate them, and now I love homegrown tomatoes.
Regretfully, tomatoes won’t be in season here for a good month or so, so I’ll have to make due with canned. I start my tomato seeds in February, and some of the plants are outside, and some are going out next week. Above is one of my toe babies a month or so ago, and now he’s out chillin’ in the sunshine. As you can (maybe?) see in the picture, there is an itty bitty green tomato on one of my plants. Isn’t it cute?
Breakfast/lunch: leftover turkey garden burgers with roasted peppers
Dinner: Grilled salmon with thyme and grilled asparagus
Tarragon chicken with roasted carrots (as inspired by Kalyn’s recipe, I haven’t figured out how I’ll adapt it yet.)
Millet crusted turkey cutlets and braised spring onions
Spicy puttansca-ish sauce (featuring tomatoes and kalamata olives) with brown rice pasta and broccoli
note: it’s much better with oil cured olives, but I can’t seem to find any that are vinegar and citric acid free. If you know of brands and where to get them, drop me a line por favor…
Lunch: Tomato and caramelized onion soup (from my freezer) with avocado
Summer rolls and with Thai dipping sauce and spiced black rice pudding (teaching a GF and healthy class)
From my garden:
From the Farmer’s Market:
Dessert of the week: Spiced black rice pudding–recipe post up soon