This weekend eats episode includes my favorite harvest of the year, my first batch of cherry tomatoes. (One of the cherries is not like the other…it was more the size of a guava.)
I originally wanted to make a standard bruschetta but ran into a few problems. The first is that my husband does not eat raw tomatoes. He’ll eat roasted tomatoes, tomato sauce, seared tomatoes and all other sorts, but not raw. The second hurdle was that the grocery store was mobbed for the 3-day weekend so we couldn’t pick up any basil or other herbs. So I improvised and used thai basil from my plant instead, which turned out pretty tasty.
To roast the tomatoes, cook in 400 degree oven for 15-20 minutes with olive oil and 2 cloves of garlic. Toast the french bread until crunchy, then rub olive oil and garlic over the bread. To make the topping, mix the roasted tomato (sans skin) with the roasted garlic and chopped thai basil and a pinch of salt.
For dinner we had thyme and rosemary crusted rib eye steak which was cooked on the bbq. We ate it with white rice, roasted carrots from the garden and broccoli.
I also had one lone radish, which my husband promptly ate before I could do anything with it. According to him, it was crunchy and peppery and if he were to do it again, he’d slather it with butter. I have a few more radishes peeking their heads out of the ground, so maybe I’ll get to eat one next time.
This week’s recipes featured: CARROTS, CHERRY TOMATO, THAI CHILI, THYME and ROSEMARY from the garden.