I shared a picture of what I made for lunch today on my Instagram (@the3llls, those are L’s) and my personal Facebook page, mostly because it was too tasty and pretty not too and I’m obsessed with food. But for those that aren’t a part of either of those communities, I wanted to share here as well. I happen to have an abundance of fresh garden tomatoes from The Tomato Lady (aka, my mom), so I’m using them in all sorts of ways. Here’s a super simple lunch that’s quick, tasty, and filled with nutrients. Plus, the options are endless with avocado smash toast (I don’t eat bread often, but more in the summer for things like this or with radish sandwiches, etc.). Appreciating the last of what summer has to offer!
Avocado Smash Toast
2 slices gluten-free bread, toasted/broiled (I use Canyon Bakehouse)
1 avocado, smashed
Sea salt/black pepper
Pretty simple, really. Toast bread, slather with grass-fed butter while bread is warm so it’s melty. Top with the smashed avocado and sprinkle with garlic salt. Top with sliced tomato and fresh ground sea salt and black pepper. Drizzle lightly with a really good quality olive oil. Holy hell! Enjoy 🙂
One of the tomato plants I planted this year is a “Sun Sugar Cherry” plant (each year, I kind of just pick 5/6 different kinds and see what I end up with-however, this one will be planted every year). Little orange cherry tomatoes, that are, surprisingly sweet and flavorful. In fact, after I picked them last night I tried one, and then I had quite a few more (fun fact: several years ago, Sun Sugar was named by Sunset Magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness!). Probably the best cherry tomato I’ve ever had. I decided to throw together a salad with ingredients I had at home, and it turned out to be fabulous!
Sun Sugar Tomato Salad
Diced red onion
Chopped crimini mushrooms
Sun Sugar tomatoes
Tessemae’s Cracked Pepper dressing
Toss everything in the bowl, and top with a handful of microgreens, salt/pepper and some Tessemae’s (paleo friendly!) Cracked Pepper dressing.
I’ve really enjoyed gardening this year, I do every year, really, but it is so zen for me. I feel like I am getting pretty successful at growing a variety of fruits/veggies/herbs, with less effort (as in more effective spacing/staking/caging, rotation, pest control).
I planted the garden on 4/15/2014. I picked my first zucchini two weeks ago…with extremely dry and warmer than usual temperatures here in San Diego, it’s grown very rapidly.
I’ve got zucchini, cucumbers (yay for crop rotation, they’re actually growing/producing!), 5 different kinds of peppers, 5 different kinds of tomatoes, kale, 3 different kinds of lettuce, mint, lavender, basil, oregano and chives. I’ve been picking tomato blooms off the plants for about 5 weeks, so the plants can grown and produce a higher yield. I’m letting them go now so should have tomatoes soon.
Broccoli slaw-so versatile! It stays firm like an al dente pasta if not overcooked. Last week I made what not only looked like, but tasted like, pasta!
Faux Pesto Pasta
1 bag of broccoli slaw
1/2 diced red onion
Cherry or grape tomatoes
Sliced white mushrooms
I sautéed the onion in about a TBSP of coconut oil. Once the onion started to soften, I added the bag of broccoli slaw, and seasoned with a little salt/pepper/garlic powder. I continued sautéing until everything was hot, and at the last-minute added the mushrooms and tomatoes (since they’re soft and I didn’t want them mushy). Last, I topped with a garlic vegan pesto I found at the Hillcrest Farmers Market a week ago. If your eyes were closed, you’d think you’d have a giant bowl of pasta with sauce in front of you. Will definitely make again, and again.
I’m harvesting cucumbers from the garden already! I can’t let food go to waste, and especially not food I’ve grown with my own two hands, so I threw this refreshing summer salad together last night with my last cucumber that needed to be used. Lots of simple summer salads coming your way!
Tomato Cucumber Herbs de Provence
1 large cucumber, sliced
8 mid-size campari tomatoes, sliced
1/2 yellow onion, diced
Drizzle olive oil
Sprinkle of red wine vinegar
Generous sprinkling of Herbs de Provence
Mix altogether and serve. You could easily pair this with seafood, meat, even eggs. We had ours with grilled chicken and avocado.