Salsa Verde

Salsa Verde

I’m not much of a salsa verde person.  And I can’t tell the difference between a good or bad salsa verde (I’m more of a tomato-base salsa kinda gal).  Since it’s made from scratch, I’m just going to assume it’s good.  The only reason I made it is for a stew dish (recipe to come soon) and for snacking while I was cooking.  Initially I thought the salsa was just OK.  But it tasted better as it ages.

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Roasted Tomatoes and Leek Beef Stew

Roasted Tomatoes and Leek Beef Stew

I made this dish for Nelson and Kimi a couple of weeks ago when they came over for dinner.  Nelson is on a diet with minimum carbs or no carbs.  Since I have to have a little carb, I made this dish to please everyone’s dietary needs.  At the end of the night, there was absolutely no leftover —it’s that tasty.  So tasty that I made it again last night.  It’s best served with warm crusty bread.  I love it when the sauce gets absorbed by the bread and gives it all that flavor.  Instead of using canned diced tomatoes in this stew, I thought roasted mini heirloom tomatoes would give it a bit more elegance and flavor.  Enjoy!

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Tomato and Basil Bruschetta

Tomato and Basil Bruschetta

I used heirloom tomatoes for this dish well, because I have it and I didn’t want to let the tomatoes sit on the counter any longer than they have to.  I’m not a fan of overly soft tomatoes.  I know roma/plum tomatoes are usually used for this dish but heirloom is just as good, if not —better (in my opinion) and prettier.

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Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup

Kimi came over for dinner last night.  And to make things easy for myself in the kitchen, I made a pot of soup and sandwiches as our meal.  I saw some nicely ripe heirloom tomatoes at the market so I decided to make roasted heirloom tomato soup and turkey cheese sandwich with fig chutney.  The sandwich was a nice dunker for my soup.

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