Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad with an Easy Lemon vinaigrette

<div class="separator" style="clear: both; text-align: center;">*Note before the post : I recently deleted a sponsored post I had written last week due to some comments that it seemed "off-brand" for me.  And, frankly, I agreed.  Thank you, readers, for keeping me in-check.  This next post should get us back on track... almost like when you've been eating junk food all weekend and then it feels so good to enjoy something healthy.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfR15Fp2gPJyexiNZsMYCdLrUvwUg2BHG1RbswLzsiYeFeD4JPF_PA0M-EOe_eBEPyuEw7z95tJyNv09Wgcl9pqFWGK3eqM784JVDA3ChNcG8MYEmso_c6pabm7uhTnAfLRjFZoy21bA/s1600/IMG_0829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfR15Fp2gPJyexiNZsMYCdLrUvwUg2BHG1RbswLzsiYeFeD4JPF_PA0M-EOe_eBEPyuEw7z95tJyNv09Wgcl9pqFWGK3eqM784JVDA3ChNcG8MYEmso_c6pabm7uhTnAfLRjFZoy21bA/s640/IMG_0829.JPG" width="640" /></a></div><br />I would hate to add up the amount I've spent on Heirloom Tomatoes this summer...  It seems like our entire diet has consisted of <a href="http://jennysteffens.blogspot.com/2013/07/bacon-avocado-heirloom-tomato-sandwich.html">Bacon, Avocado & Tomato Sandwiches</a>, Classic Bruschetta, <a href="http://jennysteffens.blogspot.com/2013/06/tomato-watermelon-feta-salad-with.html">Watermelon & Tomato Salads</a>, and just sliced tomatoes + salt & pepper along with every meal.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fheirloom-tomato-marcona-almonds.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VfZkW9_KJQo%2FUg_ZJgo7x0I%2FAAAAAAAATTk%2F4GFl63S1Vz8%2Fs640%2Ftomato-goat-cheese-salad.png&description=The%20BEST%20Summer%20Salad%20%3A%20Heirloom%20Tomato%2C%20Marcona%20Almonds%2C%20Prosciutto%20%26%20Goat%20Cheese%20Salad%20with%20an%20Easy%20Lemon%20Vinaigrette%20"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />I just can't resist those beautifully crazy colored and crazy expensive tomatoes.  We don't have any ready in our garden just yet, but we have lots of green ones on the way.  Though between Emma's fondness of picking the green ones and the abundance of squirrels in our yard, I'm not holding my breath.  I keep telling myself that it is just a short time during the year when they are so readily available (from local farms) that it is worth the extra indulgence.   <br /><br />Has everyone tried the Barefoot Contessa's Roasted Beet Salad?  It was in Foolproof, her most recent cookbook - you might remember <a href="http://jennysteffens.blogspot.com/2013/02/a-barefoot-contessa-dinner-party-last.html">my month of featuring recipes</a> from it back in January.  I've adapted the salad to please my summer palate by using tomatoes instead of beets, and a fresh lemon vinaigrette instead of the balsamic.  You must try it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJ7KZMz0WdQVjNy1eDCjQgZuCA7hBRHyVSFegx_ZWpHrgRTORzgdORsCrzeDZ5Fp6jSrml-Ipcbu5DQUuDJzck6-gzM_YTB_nsE_L-JeaOqi7Lmx6te6CqPhYJdSepSF_zdUJys3qO08/s1600/IMG_0828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJ7KZMz0WdQVjNy1eDCjQgZuCA7hBRHyVSFegx_ZWpHrgRTORzgdORsCrzeDZ5Fp6jSrml-Ipcbu5DQUuDJzck6-gzM_YTB_nsE_L-JeaOqi7Lmx6te6CqPhYJdSepSF_zdUJys3qO08/s640/IMG_0828.JPG" width="640" /></a> <br /><br />I've officially burnt myself out on my previous favorite <a href="http://jennysteffens.blogspot.com/2013/06/tomato-watermelon-feta-salad-with.html">Watermelon & Tomato Salad</a> and now, this is my new favorite salad for lunch.  I've also been serving it for dinner to alongside <a href="http://jennysteffens.blogspot.com/2012/06/lemon-basil-grilled-shrimp-kebabs.html">Grilled Shrimp</a>, a piece of grilled fish, chicken or steak.  It is so interesting and has so many layers, but the best part is is that it is really just an assembly salad - there is not much chopping at all and the dressing is very, very easy, as you can just stir it together in a small bowl and toss the greens right in.  Then, all there is to do is layer everything on top.  So amazing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmYVNLpWVqSNiFCa-uhLPYQUcuJftFKJCsHNhcBHBw8jGBtLiN2ybgvDcxHNB0aCQ7yJphaBNUM04YjH496DkGZ009D16JU9fjuWAUvCvjeLVoVQqVT3OqfJviNeTH1xidVxCli2LjvY/s1600/IMG_0832.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmYVNLpWVqSNiFCa-uhLPYQUcuJftFKJCsHNhcBHBw8jGBtLiN2ybgvDcxHNB0aCQ7yJphaBNUM04YjH496DkGZ009D16JU9fjuWAUvCvjeLVoVQqVT3OqfJviNeTH1xidVxCli2LjvY/s640/IMG_0832.JPG" width="640" /></a><br /><br />One more note : if you haven't tried Marcona Almonds, you must.  They seem like a mix between a cashew and an almond - the ones I buy are tossed in sea salt and olive oil.  I almost ate the entire container on the way home from the store.  Ok, now onto the recipe...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX3PVVJZHtHc7kDhe32bjHYU4f8B31qFG7lV079uGIzmbG4dm73Vbm6A8h-df0YtvODrgWm-6rkI14bRZL0FtLsrXk4yyVOX7Idk551GAwHLTRVEaGIyZStwWRQRjudej_su_o0_BYBA/s1600/tomato-goat-cheese-salad.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX3PVVJZHtHc7kDhe32bjHYU4f8B31qFG7lV079uGIzmbG4dm73Vbm6A8h-df0YtvODrgWm-6rkI14bRZL0FtLsrXk4yyVOX7Idk551GAwHLTRVEaGIyZStwWRQRjudej_su_o0_BYBA/s640/tomato-goat-cheese-salad.png" width="424" /></a><br />Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad<br /><i><span style="font-size: x-small;"> with an Easy Lemon vinaigrette </span></i><br /><i><span style="font-size: x-small;"><br /></span></i>Sign-up <a href="http://mad.ly/signups/118273/join">here</a> for an emailed version of my <a href="http://mad.ly/signups/118273/join">Printable Recipes</a>.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fheirloom-tomato-marcona-almonds.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VfZkW9_KJQo%2FUg_ZJgo7x0I%2FAAAAAAAATTk%2F4GFl63S1Vz8%2Fs640%2Ftomato-goat-cheese-salad.png&description=The%20BEST%20Summer%20Salad%20%3A%20Heirloom%20Tomato%2C%20Marcona%20Almonds%2C%20Prosciutto%20%26%20Goat%20Cheese%20Salad%20with%20an%20Easy%20Lemon%20Vinaigrette%20"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /><i><span style="font-size: x-small;">serves 4 for lunch or 6 as a side</span></i><br /><br />6 cups baby arugula<br />1 lemon<br />1 tsp of dijon mustard<br />1/4 cup of olive oil<br />sea salt & pepper<br />.....<br />2 lbs. tomatoes (best available)<br />4 oz. prosciutto, thinly sliced<br />4 oz. soft goat cheese<br />1/4 cup of marcona almonds (salted)<br />olive oil<br />salt & pepper <br /><br />In a medium bowl, squeeze the juice of the lemon, then add the dijon.  Whisk in olive oil.  Add salt and pepper to taste.  Add greens and toss.  Put the dressed arugula on the platter or on each plate.  Reserve the extra dressing in the bottom of the bowl, if any.<br /><br />Cut tomatoes into large wedges and chunks.  Pile them onto the arugula, then add prosciutto, goat cheese and almonds.  <br /><br />Drizzle any remaining dressing over the salad.  If you don't have any, then drizzle olive oil and sprinkle salt and pepper.<br /><br />Pictured Here : <a href="http://everyday-occasions.myshopify.com/collections/linens">Linen Hemstitch Napkins with "Seaside" Monogram </a><br /><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad with an Easy Lemon vinaigrette

*Note before the post : I recently deleted a sponsored post I had written last week due to some comments that it seemed "off-brand...

Read more »

Bacon, Avocado & Heirloom Tomato Sandwich

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0rtFe3w6XlPsN9HSOuPosJoLvMEbQIQvjht-58rOu7j5wEpfz0Enbm4Hxn7QDs3CNTz2GP-cy-kaJ4oRI3tRoDO58TVlfysbdJiFxoD2phPu55DUV2I8Y4_5usHVdaUtS6cdkRKYzEc/s1600/IMG_9781.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0rtFe3w6XlPsN9HSOuPosJoLvMEbQIQvjht-58rOu7j5wEpfz0Enbm4Hxn7QDs3CNTz2GP-cy-kaJ4oRI3tRoDO58TVlfysbdJiFxoD2phPu55DUV2I8Y4_5usHVdaUtS6cdkRKYzEc/s640/IMG_9781.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>This is one of our favorite summer suppers.  I use heirloom tomatoes when I can find them... mine still have a good 30 days before they'll be ready in <a href="http://jennysteffens.blogspot.com/2013/05/my-50-backyard-garden-diy-raised-bed.html">my raised bed garden</a>.  They are worth the extra money and hunt - the flavor and smooth texture is incomparable to a regular grocery store tomato.  <br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkApD0HsvdajBI3DtiE5GHdlj5Pv6T4CwXueG2Z2xxNDD4c4kgfwnIJ9YRcOnL-0uVouUmkJvr7ZHFiA4w_4dKKj-oTp2wuy8_wYeh_CA_Aksb5j6IeowNsQYM1MLNFUxBEhjX7Gx3vc/s1600/Bacon-Tom-Avo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkApD0HsvdajBI3DtiE5GHdlj5Pv6T4CwXueG2Z2xxNDD4c4kgfwnIJ9YRcOnL-0uVouUmkJvr7ZHFiA4w_4dKKj-oTp2wuy8_wYeh_CA_Aksb5j6IeowNsQYM1MLNFUxBEhjX7Gx3vc/s400/Bacon-Tom-Avo.jpg" width="305" /></a> <i><span style="font-size: large;">The B.A.T.</span></i></div>serves 4<br /><br /><a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F07%2Fbacon-avocado-heirloom-tomato-sandwich.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-DxMBGcO1_9c%2FUdxKaI5Qn_I%2FAAAAAAAAS9U%2FFtS5Dna1JbE%2Fs400%2FBacon-Tom-Avo.jpg&description=Bacon%2C%20Avocado%20%26%20Heirloom%20Tomato%20Sandwich"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />1 pound of bacon<br />2 pounds of tomatoes*<br />2 avocados<br />mayo<br />italian or country white bread<br />sea salt & pepper<br /><br />I cook bacon by baking it in the oven at 325 degrees for 15-20 minutes.  It works great if you cook them on a baking rack on a baking sheet, so the fat can drain. <br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread each slice with mayonnaise, then tomatoes + sea salt & pepper.  Next, add bacon then avocados.  </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIOSodUKF5j5ipRsywunI4vFHuSvjhrVAXJeO35TA_cnv7SsfbWniHCldtpNOVzwFLttZtWpLCpN3nDBymue0tXNO4jsa96xIMvbtveHggs4WwCOCfclFp4ff3jluZI4naraIvy8svtA/s1600/IMG_9780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIOSodUKF5j5ipRsywunI4vFHuSvjhrVAXJeO35TA_cnv7SsfbWniHCldtpNOVzwFLttZtWpLCpN3nDBymue0tXNO4jsa96xIMvbtveHggs4WwCOCfclFp4ff3jluZI4naraIvy8svtA/s640/IMG_9780.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br /></div>The best way to bake bacon!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V94wYeHbZoqlnhia7-S0SV7-dr-7NBiBAlPnTRPQLYlK1cdYU6D7w6gfbJ10YI_5D55rsbn31_c5hUWQZc-qwoKprEV2UNdqHfi0YR9uG9XjaqwKLbhLnTbnOUAEwiCCy9TnK0UuHRI/s1600/IMG_9783_2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V94wYeHbZoqlnhia7-S0SV7-dr-7NBiBAlPnTRPQLYlK1cdYU6D7w6gfbJ10YI_5D55rsbn31_c5hUWQZc-qwoKprEV2UNdqHfi0YR9uG9XjaqwKLbhLnTbnOUAEwiCCy9TnK0UuHRI/s640/IMG_9783_2.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0rtFe3w6XlPsN9HSOuPosJoLvMEbQIQvjht-58rOu7j5wEpfz0Enbm4Hxn7QDs3CNTz2GP-cy-kaJ4oRI3tRoDO58TVlfysbdJiFxoD2phPu55DUV2I8Y4_5usHVdaUtS6cdkRKYzEc/s1600/IMG_9781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Final product.  Creamy avocado, sweet juicy tomatoes, and crispy salty bacon.  As I said, the best summer supper. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSV1_NLoQMujgJXNpfcp3iDY-YuSCLQIAwmSWD6DzwOSwJl4oAm6qZV2yLztOlgiNwtuAWqxu-sgXPhwT_LqbjEJHNBsidRgXcL6zpQnmIPiC-36mW9Z6BTG4m5jcxWOaoPvwIDUDtqM/s1600/IMG_9796.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSV1_NLoQMujgJXNpfcp3iDY-YuSCLQIAwmSWD6DzwOSwJl4oAm6qZV2yLztOlgiNwtuAWqxu-sgXPhwT_LqbjEJHNBsidRgXcL6zpQnmIPiC-36mW9Z6BTG4m5jcxWOaoPvwIDUDtqM/s640/IMG_9796.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;">Emma's not quite ready for bacon sandwiches yet, so I made her Tomato & Avocado Flowers.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XhIjQNUyL2myuAIXGHqYndmUYyp_unmysbbynp5QApQrf68Ack0VXx4rXQwbtEwI-bNrdwRFfj2DkG72pUZ-bGdSvbNcUMfkJ-Od29rK5VM7TyGmOESmu-yuf8oGntIyInCpAAyqLSE/s1600/IMG_9799.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XhIjQNUyL2myuAIXGHqYndmUYyp_unmysbbynp5QApQrf68Ack0VXx4rXQwbtEwI-bNrdwRFfj2DkG72pUZ-bGdSvbNcUMfkJ-Od29rK5VM7TyGmOESmu-yuf8oGntIyInCpAAyqLSE/s640/IMG_9799.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>"May-toes" as Emma calls them.  She was entertained for at least 30 seconds, I think. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Bacon, Avocado & Heirloom Tomato Sandwich

This is one of our favorite summer suppers.  I use heirloom tomatoes when I can find them... mine still have a good 30 days before they'...

Read more »

Heirloom Tomato & Fresh Mozzarella Flatbread Pizza

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PflRuu_CgEAwdAYyhnwmMdtUVQAjGOw30CahxIWlXnFwIRaP-o1Qqshh_r9IagyTGOHNEZE1b7izmERvfIZy1otRLV_GYzDvhm9OgN_vme20YPWh2xkzzemandi_blQYf3godVor1gSm/s1600/IMG_8682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PflRuu_CgEAwdAYyhnwmMdtUVQAjGOw30CahxIWlXnFwIRaP-o1Qqshh_r9IagyTGOHNEZE1b7izmERvfIZy1otRLV_GYzDvhm9OgN_vme20YPWh2xkzzemandi_blQYf3godVor1gSm/s640/IMG_8682.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F08%2Fheirloom-tomato-fresh-mozzarella.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-4u3VN2GGGPo%2FUBl2XGY23qI%2FAAAAAAAALj4%2FUfXe38Y0DNM%2Fs640%2FIMG_8682.JPG&description=Heirloom%20Tomato%20%26%20Fresh%20Mozzarella%20Flatbread%20Pizza%20%7C%20Fresh%20Summer%20Recipes%20%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F08%2Fheirloom-tomato-fresh-mozzarella.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Our local produce market, Verrill Farm, has a baskets and baskets of heirlooms.  I think I've purchased about 3 pounds of them every other day.  There is nothing like an heirloom tomato. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPFtbwrKVin1Zu9aH-TziU8GeTNOXwpGl4be-rMX1IpspsQyM1NDTykoz_MBE-k-T0W3fyiP2MwhRNQ0d53EU98JZ1cA-pOwaiJ9-HIP3Y57wa1DNrecLxPWiulhwnd1k6LqgqkaQ5mUz/s1600/IMG_8501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPFtbwrKVin1Zu9aH-TziU8GeTNOXwpGl4be-rMX1IpspsQyM1NDTykoz_MBE-k-T0W3fyiP2MwhRNQ0d53EU98JZ1cA-pOwaiJ9-HIP3Y57wa1DNrecLxPWiulhwnd1k6LqgqkaQ5mUz/s640/IMG_8501.JPG" width="640" /></a></div><div class="" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: center;"> A really good tomato needs nothing - no salt, no fresh cracked pepper, not balsamic vinegar.  A really good tomato has so much flavor - a sweetness and subtle taste of salt all on its own.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr8DKLnpa5q434dVHnO0VQr-HPl3yIWKt92eYO_v5hSPoxN6QONeoETkaBinAqPaP9hNRRUOTaBRxNzKURMgAn5VJKoa_Km2m_04QhjwYxcrk3WHSJp8zD6ef5d0k0YQw2k3nCntkm8DO/s1600/IMG_8677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr8DKLnpa5q434dVHnO0VQr-HPl3yIWKt92eYO_v5hSPoxN6QONeoETkaBinAqPaP9hNRRUOTaBRxNzKURMgAn5VJKoa_Km2m_04QhjwYxcrk3WHSJp8zD6ef5d0k0YQw2k3nCntkm8DO/s640/IMG_8677.jpg" width="506" /></a></div><br /><div class="" style="clear: both; text-align: center;">When I'm cooking with these gems, I try to keep them fresh to preserve their naturally perfect flavor and texture.  After 5 nights in a row of simple sliced heirloom tomatoes as side with our dinner (and the main course for my lunch), I decided to experiment a little.   This flatbread pizza is the perfect way to enjoy them - a little dressed up, but not at all overshadowed.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3S5Bf8df54pLFAV0PIYjT-OtyfwQV9DlUCp7TyhARWTK4kK_lZeyn5Lnb9XrY93-7XAHhCNeGkZqgHFEVwlSMb0pj_-MWkc7zFDS4soDDCoF1CvJqCQEjE-vpdP70G-D5ND3Dt-l5F8ol/s1600/IMG_8683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3S5Bf8df54pLFAV0PIYjT-OtyfwQV9DlUCp7TyhARWTK4kK_lZeyn5Lnb9XrY93-7XAHhCNeGkZqgHFEVwlSMb0pj_-MWkc7zFDS4soDDCoF1CvJqCQEjE-vpdP70G-D5ND3Dt-l5F8ol/s640/IMG_8683.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj80aa9kghWrZUtVxMyoBkX0EUZ7BDDRgYw64q6kX2iIlgLgffiqDp6N-k5k82mDDwOen9XwRUXs83MaAXrDUKNGzY65l6ArD8iTbBb8zU9i9mldGntSPrwidhobPGsmj7DdcV_BT8qL37/s1600/IMG_8686.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj80aa9kghWrZUtVxMyoBkX0EUZ7BDDRgYw64q6kX2iIlgLgffiqDp6N-k5k82mDDwOen9XwRUXs83MaAXrDUKNGzY65l6ArD8iTbBb8zU9i9mldGntSPrwidhobPGsmj7DdcV_BT8qL37/s400/IMG_8686.jpg" width="336" /></a></div>Heirloom Tomato & Fresh Mozzarella<br /><i><span style="font-size: large;">Flat Bread Pizza</span></i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F08%2Fheirloom-tomato-fresh-mozzarella.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-4u3VN2GGGPo%2FUBl2XGY23qI%2FAAAAAAAALj4%2FUfXe38Y0DNM%2Fs640%2FIMG_8682.JPG&description=Heirloom%20Tomato%20%26%20Fresh%20Mozzarella%20Flatbread%20Pizza%20%7C%20Fresh%20Summer%20Recipes%20%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F08%2Fheirloom-tomato-fresh-mozzarella.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 pizza dough (store-bought or homemade)<br />3 tablespoons of olive oil<br />1 clove of garlic, sliced<br />1/4 teaspoon of red pepper flakes<br />2 pounds of heirloom tomatoes<br />8 ounces of fresh mozzarella<br />fresh chives<br />fresh basil<br /><br />Preheat the oven to 450 degrees.<br /><br />Stretch and pull the dough to be the size of a baking sheet.  Drizzle the baking sheet with half of the olive oil, then place the dough on the sheet and drizzle the remaining olive oil on the dough.  Scatter the sliced clove of garlic and red pepper over the dough.  <br /><br />Bake the dough for 15 minutes until it bubbles and slightly browns on the edges.  Remove from the oven.<br /><br />Slice the tomatoes and spread them over the cooked dough.  Slice the mozzarella and distribute it over the tomatoes.  Place in the oven under a hot broiler for 1-2 minutes, just until the mozzarella melts ever so slightly.   Remove it from the oven.  Garnish with snipped chives and fresh basil.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGDJc_ISPUJZHbJvdFEUkyeRzMGTOtTP_rPyFOo6L7sodlzeWfvLFlV8vu_FmKcBHRizfo41lcWAS8CppEgK6yDjPj6sB91YuFIgUzfxaxkF58moHd0yYCCv4kUhyiDStNopUX29ZeCpd/s1600/IMG_8689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGDJc_ISPUJZHbJvdFEUkyeRzMGTOtTP_rPyFOo6L7sodlzeWfvLFlV8vu_FmKcBHRizfo41lcWAS8CppEgK6yDjPj6sB91YuFIgUzfxaxkF58moHd0yYCCv4kUhyiDStNopUX29ZeCpd/s640/IMG_8689.JPG" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtifjYb9z_nx5CUOQfsEyqr5rBINwnSLX9fr4zIHKVmhlNHKFo3GKOc1jOkCfbM6cJgC0k0ixhftciZR2nz8HdyJT-oHNCwv98pBiGbEtocM4n1JEHek-EwhpTOZScB7Xk9SxbnwvraCA/s1600/IMG_8648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtifjYb9z_nx5CUOQfsEyqr5rBINwnSLX9fr4zIHKVmhlNHKFo3GKOc1jOkCfbM6cJgC0k0ixhftciZR2nz8HdyJT-oHNCwv98pBiGbEtocM4n1JEHek-EwhpTOZScB7Xk9SxbnwvraCA/s640/IMG_8648.JPG" width="640" /></a></div><br />Here is the dough baking - see how it bubbles in a really hot 450 degrees oven.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ce3fgQM_yYOzituY5QlsBQnJyZHxU2g3-Yjxiy4VasxOvqfZpRjIXoybVf98Z-wZFGYuNsfse5NYKeE1WfQcS-mGyVDXXt6pW7GNvu_nbjZLA3Gk0TMqwRa5XGK5aj76C9TAvBi1Y9z3/s1600/IMG_8649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ce3fgQM_yYOzituY5QlsBQnJyZHxU2g3-Yjxiy4VasxOvqfZpRjIXoybVf98Z-wZFGYuNsfse5NYKeE1WfQcS-mGyVDXXt6pW7GNvu_nbjZLA3Gk0TMqwRa5XGK5aj76C9TAvBi1Y9z3/s640/IMG_8649.JPG" width="640" /></a></div><br />Remove the dough from the oven just as it begins to brown.  It should be cooked all the way through. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyw2HcF2N1HsqvxN2OCrV-cHYAwAEnfwFiIllK9QjQNCq4dfUsgOQJonKoQXvbsrdnyoIWVRMrhpgMIazLUxDYKV9FKOcdgtevF_rd5aOlQzjUhk1-oWygiZ_iQGPLx0UBeH2DYOLqFql/s1600/IMG_8652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyw2HcF2N1HsqvxN2OCrV-cHYAwAEnfwFiIllK9QjQNCq4dfUsgOQJonKoQXvbsrdnyoIWVRMrhpgMIazLUxDYKV9FKOcdgtevF_rd5aOlQzjUhk1-oWygiZ_iQGPLx0UBeH2DYOLqFql/s640/IMG_8652.JPG" width="640" /></a></div><br />Lovely tomatoes go right on top.  I love that they are still a little cool and the crust is hot.  Such a great combination - still fresh, but satisfying. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrsbCOUmF9Y-B_itZYHqtodbhZDuLDkJO6NcmUlkULyohVtKb7r2BCN526u90JQ0thz8a72eQdUsK55VDJtlLIyQo419gy6Cjg62UAjF_s2MlFduw21fUkREXvYTBdBZEQ-kl-5qqsgF1/s1600/IMG_8682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrsbCOUmF9Y-B_itZYHqtodbhZDuLDkJO6NcmUlkULyohVtKb7r2BCN526u90JQ0thz8a72eQdUsK55VDJtlLIyQo419gy6Cjg62UAjF_s2MlFduw21fUkREXvYTBdBZEQ-kl-5qqsgF1/s640/IMG_8682.JPG" width="640" /></a></div><br />

Heirloom Tomato & Fresh Mozzarella Flatbread Pizza

Our local produce market, Verrill Farm, has a baskets and baskets of heirlooms.  I think I've purchased about 3 pounds of them every ot...

Read more »

Tomato, Watermelon and Strawberry Salad by Lorin Fahrmeier of Fahrmeier Farms

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID3jl_qg5-uFxohZ0009E2v7Dc7Q02jD5V1h4i_aIwT_sq3POdyJgXSui-gkrBo-TX2kTDapN7g06slpuPwls9Mq3_V7ssU40RYRE1jbIh8S7obxFkkg-HGoKXxWJvESH_F-gLtdYgOF0/s1600/IMG_6679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID3jl_qg5-uFxohZ0009E2v7Dc7Q02jD5V1h4i_aIwT_sq3POdyJgXSui-gkrBo-TX2kTDapN7g06slpuPwls9Mq3_V7ssU40RYRE1jbIh8S7obxFkkg-HGoKXxWJvESH_F-gLtdYgOF0/s640/IMG_6679.jpg" width="426" /></a></div><br />I will admit, when I made the salad that I came up with in this photo, I didn't love my recipe... which is why I didn't shared it with you.  Lorin Fahrmeier sent me the recipe (below) as another version to try- it won an award last Spring, so it's gotta be good!  It is very similar to the version I came up with when I took this photo, but the drizzle is a balsamic dressing (yum) with tarragon and feta cheese (yum, yum).  So... The salad in the photo is so, so.  The salad in the recipe is amazing.  I hope that isn't too confusing...  For further clarification, the pictured salad is similar to the recipe below, but is missing the feta cheese and balsamic dressing that is included in the new and improved recipe.<br /><br />Lorin is the newest addition (besides their new son- 6 weeks older than Emma) to the <a href="http://www.facebook.com/FahrmeiersMarket" target="_blank">Fahrmeier Farms</a> crew- she married my cousin a couple of years ago.  Their entire family operates a farm that specializes is growing high quality produce of classic and heirloom varieties.  As I mentioned before, their prize crop of heirloom tomatoes was the inspiration for my <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Tomato Tasting Dinner Party</a>- they have countless varieties, and know every detail about each one.  <br /><br />They sell their goods at farmers' markets, grocery stores, local gourmet restaurants and their own farm stands.  Not only are they excellent at growing beautiful fruits and vegetables, but they are truly experts in their field- focusing as much on educating consumers on the importance of eating local as they do sharing great ways to prepare their produce.   They have a vast collection of recipes (probably both out of necessity and abundance of crops...) that they've come up with or that have been shared with them by local chefs and eager customers.  Thanks for sharing this one with me, Lorin - it is much better than the version I originally came up with! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR0rUkmfXhE9yPmmPXnnnSBfsnb51xjP3GowAaxDahEMHhpfrAs-8dtaBlWmklQ6tS_b9R_OnuRVAjof32hB8f0x89QFZSdFHfj9QhEDNDx7e4eFHD8YWhOE7a78PsmbrynZYG2NBv8LB/s1600/IMG_6677.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR0rUkmfXhE9yPmmPXnnnSBfsnb51xjP3GowAaxDahEMHhpfrAs-8dtaBlWmklQ6tS_b9R_OnuRVAjof32hB8f0x89QFZSdFHfj9QhEDNDx7e4eFHD8YWhOE7a78PsmbrynZYG2NBv8LB/s400/IMG_6677.jpg" width="266" /></a><span style="font-size: small;"><i>award winning</i></span><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">Tomato, Watermelon and Strawberry Salad</span><br /><i>This recipe for a Tomato, Watermelon and Strawberry Salad comes courtesy of Lorin Fahrmeier of <a href="http://www.facebook.com/FahrmeiersMarket" target="_blank">Fahrmeier Farms</a>. </i><br /> <br />Ingredients:<br /><br />2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried. (I like to use colorful heirloom varieties or yellow tomatoes to add a pop of color and keep the tomatoes at room temperature to ensure the best flavor)<br />1 pint cherry tomatoes, stemmed, washed and dried<br />1 tablespoon chopped fresh tarragon leaves (lemon basil is also a good substitute)<br />1 pint local strawberries, hulled, washed and cut into very small pieces<br />2 cups cold watermelon, rind removed, seeded and cut into bite-size cubes<br />Sea salt<br />Freshly ground black pepper<br />1 to 2 teaspoons superfine (or granulated) sugar<br />1 small container feta cheese<br /><br />Dressing:<br />2 tablespoons balsamic vinegar (Use a good quality balsamic. I’ve also used a strawberry balsamic before.)<br />1 tablespoon fresh lemon juice<br />1/2 cup extra-virgin olive oil<br />In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.<br /><br />Place the tomatoes on a flat surface. Cut the cherry tomatoes in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up on a serving platter. Season them with salt, black pepper and sugar. Next arrange the strawberries over the top of the tomatoes. Add watermelon cubes as the top layer. Drizzle the dressing over the top. Finally, sprinkle the tarragon and feta over the top to finish the salad. Serve Immediately.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHKfwn0wU1wzidlTvsg704g4o-Avtp4m7XNzlDfAlSGPOCrfZPS1dqqyHulrgU6TW2IZ5v-zwt2mAv2jdgxY9-NKWJBhPHIZkgy3UrkfNSuZHk2qbGrMpSAOObDlNUH9H1Wmesml4rXFI/s1600/tom-square.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHKfwn0wU1wzidlTvsg704g4o-Avtp4m7XNzlDfAlSGPOCrfZPS1dqqyHulrgU6TW2IZ5v-zwt2mAv2jdgxY9-NKWJBhPHIZkgy3UrkfNSuZHk2qbGrMpSAOObDlNUH9H1Wmesml4rXFI/s640/tom-square.jpg" width="640" /></a><br /><br />To see the entire <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Heirloom Tomato Tasting Party</a> with recipes and tips, click <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">here</a>!  

Tomato, Watermelon and Strawberry Salad by Lorin Fahrmeier of Fahrmeier Farms

I will admit, when I made the salad that I came up with in this photo, I didn't love my recipe... which is why I didn't shared it w...

Read more »

Grilled Summer Vegetable "Bolognese" with Fresh Pasta

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaMVXjFctOVG9jJ6W47tC9Vfvzc0QdR9FPMTRO0TqmhKv8MM5d-WUMVrTTI4TzLSqLTUmdh-ysXvJzaJUOU527xY7JM-whm9XPQp_BZWZGye61XEnq7NRl10BcjWqQcWL71HU9BsDOfEj/s1600/IMG_6667.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaMVXjFctOVG9jJ6W47tC9Vfvzc0QdR9FPMTRO0TqmhKv8MM5d-WUMVrTTI4TzLSqLTUmdh-ysXvJzaJUOU527xY7JM-whm9XPQp_BZWZGye61XEnq7NRl10BcjWqQcWL71HU9BsDOfEj/s640/IMG_6667.JPG" width="640" /></a></div><br />This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplant, Tomatos, Peppers and Zucchini- all grilled.  The grilled tomatoes and eggplant broke apart and coated the pasta creating an amazingly fresh and very flavorful sauce... Mike and I were both shocked how delicious this was.  The texture and taste was almost like a meaty bolognese sauce- but it is all vegetable.  Really amazing.  This is going to be my 'go-to' pasta for the summer when I'm at the market drooling over all of the beautiful produce- I'll know exactly what I'm going to be making for dinner.  Oh, and if you want to go crazy with this, toss in some fresh mozzarella at the end and sprinkle on some crispy pancetta... makes it really over the top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QdKu9KgvCRJoDNkTSD1M5RGSdGmQ-WCT89v15nUI_h6BuJyvp1UdrZvFqjAl-32Xx6HM0AGWVPAmeHiH78bjGRK5IwnMCT_hGNHVq5p01_9DnDFhyfeaNVGz3AFDOdrBDu4yBUXEnLHV/s1600/rat-pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QdKu9KgvCRJoDNkTSD1M5RGSdGmQ-WCT89v15nUI_h6BuJyvp1UdrZvFqjAl-32Xx6HM0AGWVPAmeHiH78bjGRK5IwnMCT_hGNHVq5p01_9DnDFhyfeaNVGz3AFDOdrBDu4yBUXEnLHV/s640/rat-pasta.jpg" width="426" /></a></div>my version of...<span style="font-size: large;"> <span style="font-size: small;"> </span></span><br /><span style="font-size: large;"><span style="font-size: small;">Grilled Summer Ratatouille</span></span><br /><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Vegetable</span> </span>"Bolognese" </span><br /><i>with fresh pasta</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 eggplant, sliced lengthwise<br />1 zucchini, sliced lengthwise<br />1 yellow pepper, seeded and quartered<br />3 tomatoes, thickly sliced<br />1/2 cup of olive oil<br />3 cloves of garlic, sliced<br />sea salt & pepper <br />......<br />2 tablespoons of sea salt<br />1 pound of pappardelle pasta (<a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html" target="_blank">homemade recipe here</a>, or store-bought) <br />......<br />1/2 teaspoon of crushed red pepper flakes<br /><br />fresh basil<br />fresh cherry tomatoes, halved<br /><br />Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.<br /><br />Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces.  <br /><a name="more"></a><br /><br /><br />Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.<br /><br />In a large saute pan, add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.<br /><br />Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh cherry tomato halves and fresh basil at the end or as a garnish. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiuMEVfKbSkSCT5Z7460RIZHvn7JHdUYW4ckdr558QSVbq4uXZABFXo1C1jVRKu552MG3W0BuGhlnMJnVpmXcY_Bw1PTfTQLh15aUmj-Na5eoYyQ5cgF8hguIh9GjypqwJrXQwPPQAmVk/s1600/IMG_6552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiuMEVfKbSkSCT5Z7460RIZHvn7JHdUYW4ckdr558QSVbq4uXZABFXo1C1jVRKu552MG3W0BuGhlnMJnVpmXcY_Bw1PTfTQLh15aUmj-Na5eoYyQ5cgF8hguIh9GjypqwJrXQwPPQAmVk/s640/IMG_6552.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eyLXZstAePzEzeeewkbOytQF8Ggouq0WkTwF1f7J_t2i8EF5jWfEEbnSIP9Ak256g0z2FOPT3F1NVyPMmQR5utorG2-AjMUI9HNO076l59MhA7RqkRLuGT_IvxqCYfJCMU0r9TTkSA27/s1600/IMG_6553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eyLXZstAePzEzeeewkbOytQF8Ggouq0WkTwF1f7J_t2i8EF5jWfEEbnSIP9Ak256g0z2FOPT3F1NVyPMmQR5utorG2-AjMUI9HNO076l59MhA7RqkRLuGT_IvxqCYfJCMU0r9TTkSA27/s640/IMG_6553.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeUB-XeqUQdZV_PclloaQol_UTMJwTQhe15i80B3yjC2hnxqRSBq7O-6FUh-a5poAiuqWR0m4jcF-VA1_HrNXf_P4yu-Z_suEnvPhv2Mib8P9SEYOB8gDORoA3hpa5PRF_peCfXMNVosd/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeUB-XeqUQdZV_PclloaQol_UTMJwTQhe15i80B3yjC2hnxqRSBq7O-6FUh-a5poAiuqWR0m4jcF-VA1_HrNXf_P4yu-Z_suEnvPhv2Mib8P9SEYOB8gDORoA3hpa5PRF_peCfXMNVosd/s640/IMG_6297.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These Grilled Summer Appetizers would perfect starters for this pasta.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-prosciutto-fresh-mozzarella.html" target="_blank">Grilled Garlic Toasts topped with Prosciutto & Fresh Mozzarella</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-artichokes-with-lemon-garlic.html" target="_blank">Grilled Artichokes with a Lemon Caper Dipping Sauce</a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGsK4XFBXornyFeJgEBLAwLlT-SKtOh79AmZQ9xit9q5xcQ1bL-N34ZQI7sPrRq20ImRzk6aakF_btTrD9E8mU-o0mk-Oh7R1YNyx5aBthJdfzthvYLbASDmbKusOUEugE5hHws8q9vmP/s1600/tom-square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGsK4XFBXornyFeJgEBLAwLlT-SKtOh79AmZQ9xit9q5xcQ1bL-N34ZQI7sPrRq20ImRzk6aakF_btTrD9E8mU-o0mk-Oh7R1YNyx5aBthJdfzthvYLbASDmbKusOUEugE5hHws8q9vmP/s640/tom-square.jpg" width="640" /></a></div><br />For more recipes from my <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Heirloom Tomatoes Tasting Dinner Party, click here</a>!<br /> <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>

Grilled Summer Vegetable "Bolognese" with Fresh Pasta

This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplan...

Read more »

Celebrating Tomato Season | Tomato Tasting Party

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwrw2-DUaQuSW3aXkPoChMW4Yzw9o5yVdjYdIRLxlZ3_LPB5s16DEAaNvJVTCafV5D6zxDLfTSnRvEWfV5lJb70NpdBE5AdQ_PJhNfCyxezSD89Qrs8OdGtvm7M02Bt6Nc1ePy2sor2BD/s1600/tomato+mag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwrw2-DUaQuSW3aXkPoChMW4Yzw9o5yVdjYdIRLxlZ3_LPB5s16DEAaNvJVTCafV5D6zxDLfTSnRvEWfV5lJb70NpdBE5AdQ_PJhNfCyxezSD89Qrs8OdGtvm7M02Bt6Nc1ePy2sor2BD/s640/tomato+mag.jpg" width="640" /></a></div><br /><br />Recently, I was asked to contribute to the <a href="http://www.thepartydress.net/the-party-dress-magazine/issue-6/" target="_blank">The Party Dress Magazine</a>.  My contribution was to be... a party celebrating Tomato Season.<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fcelebrating-tomato-season-tomato.html&media=http%3A%2F%2F1.bp.blogspot.com%2F--QRg9fOAn9I%2FT8zPhRlaTHI%2FAAAAAAAAKi4%2FhUjN3LPnJOQ%2Fs1600%2Ftomato-strip.jpg&description=Tomato%20Season%20Dinner%20Party%20Menu%20%7C%20Summer%20Entertaining%20Inspiration%20by%20Jenny%20Steffens%20Hobick%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fcelebrating-tomato-season-tomato.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8B9Cl_BEyHLZyfMiQNBNpqCX8OtkRKN-tcY9JQEEd54up5e32ts4Dhe6NNT1bcyQ6e4sq_gT1DRF_zTIvE0j39HgRcamAmCg-z7miSraGaRTHVWGdqUsh93NbjPKYkjkfhuVnUhfdUeY/s1600/tomato++mag+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8B9Cl_BEyHLZyfMiQNBNpqCX8OtkRKN-tcY9JQEEd54up5e32ts4Dhe6NNT1bcyQ6e4sq_gT1DRF_zTIvE0j39HgRcamAmCg-z7miSraGaRTHVWGdqUsh93NbjPKYkjkfhuVnUhfdUeY/s640/tomato++mag+2.jpg" width="640" /></a><br /><br />It was an easy task for me as for the last three years I have attended my cousins' <a href="http://www.facebook.com/FahrmeiersMarket" target="_blank">Fahrmeier Farms Tomato Days back in Kansas City</a>- a festival held at their farm with local chefs that prepare recipes featuring heirloom tomatoes picked fresh from their fields.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJJF6qZkKEaqwouxS_fPVOUZpZaSPCcWa2UNd0nZMaHEMJHUBU4rT8fI32HDFbAx1v7Ed8pNlHtKOdyOfFK2O0oJT6ApLg9gRhABik6hrFrrR3QjSecRK6Ned6CrXP-4Ciae5e5Yl0HFX/s1600/IMG_6633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJJF6qZkKEaqwouxS_fPVOUZpZaSPCcWa2UNd0nZMaHEMJHUBU4rT8fI32HDFbAx1v7Ed8pNlHtKOdyOfFK2O0oJT6ApLg9gRhABik6hrFrrR3QjSecRK6Ned6CrXP-4Ciae5e5Yl0HFX/s640/IMG_6633.jpg" width="426" /></a></div><br />Many of the chefs had created great inventive dishes- sorbets, spicy gazpachos, soups, etc., but my favorite stop at the festival was the actual tomato tasting tent.  They had out every variety (15+), sliced ready for tasting and comparing- inspiration!  A tasting would be the perfect start for my Tomato Celebration Dinner Party. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4fLiSRvVQ94_VuShSlF8P2etT203q5qjs0VZxM40I2tM2UhIaESPR2jn-fiPepzfEi4Mw26YvoG5Rd2nuEubLoSQW7wC6KcTps6vdYCbKFCdGRWP8OgE2i4GnVeNdy0SkoyQ0hZjeJQV/s1600/IMG_6660.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4fLiSRvVQ94_VuShSlF8P2etT203q5qjs0VZxM40I2tM2UhIaESPR2jn-fiPepzfEi4Mw26YvoG5Rd2nuEubLoSQW7wC6KcTps6vdYCbKFCdGRWP8OgE2i4GnVeNdy0SkoyQ0hZjeJQV/s640/IMG_6660.JPG" width="640" /></a><br /><br />So, for the Tomato Celebration Party, I decided to start the evening off with the "Tomato Tasting" instead of hors d'oeuvres.  I displayed a variety of sliced tomatoes and a board, served with sea salt and a bit of fresh basil... the perfect and simplest way to enjoy real summer tomatoes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82_bQTSb7glZkDC06NeFSCtDPxoNqM2Orcf2gNl3ptuW6W917UUcM95iCaCKaRXWQ7Hzzf9jDC7lGrUo2Fm_ze-d8oMncdRkqgbs_bLDNLO3APh6YVxGXmIptfyfgB68lEiMPtKwqpy3Q/s1600/IMG_6686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82_bQTSb7glZkDC06NeFSCtDPxoNqM2Orcf2gNl3ptuW6W917UUcM95iCaCKaRXWQ7Hzzf9jDC7lGrUo2Fm_ze-d8oMncdRkqgbs_bLDNLO3APh6YVxGXmIptfyfgB68lEiMPtKwqpy3Q/s640/IMG_6686.jpg" width="426" /></a></div><br />With the Tomato Tasting I offered another Summer favorite- Frozen Watermelon Margarita with an Heirloom Cherry Tomato Garnish.   <br /><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://jennysteffens.blogspot.com/2012/06/frozen-watermelon-margarita-with.html" target="_blank"><i>Fresh Watermelon Margarita Recipe- here!</i></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kYDGK-kdaFDBhT325Gq5H1JBTsMAUjDU1nFk_B6VlaiqCLGJwWUtZ6ThiorslTNXcocXdl2oQ0C-JJ4kz3aTEgxyuNyi-6AhYxKgEt4sNBaC6BgHBPhQ41dbIxwBm6HgAH0ufka8n2O6/s1600/IMG_6575.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kYDGK-kdaFDBhT325Gq5H1JBTsMAUjDU1nFk_B6VlaiqCLGJwWUtZ6ThiorslTNXcocXdl2oQ0C-JJ4kz3aTEgxyuNyi-6AhYxKgEt4sNBaC6BgHBPhQ41dbIxwBm6HgAH0ufka8n2O6/s640/IMG_6575.jpg" width="426" /></a></div><br />For the setting, I created a custom <a href="http://jennysteffens.blogspot.com/2012/06/summer-table-setting.html" target="_blank">Painted Linen Napkin (the easiest craft you'll ever do- see other samples here!)</a> with red stripes on an oatmeal linen.  <a href="http://jennysteffens.blogspot.com/2012/06/summer-table-setting.html" target="_blank"><i>Click here for more details on the setting.</i></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gd1OcuUgER4PG37hEiDThlZkJjG_Y6TAVQFH9ELYoXCL2hTP9IvGZDktZpwNmzDwjZ258be3A26Si9jSBPGx_v0ghPcHPoG-P6P3oElg3OxMx_SYnQXsejKoReSJ5XjuRtcV7oviZLFf/s1600/IMG_6667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gd1OcuUgER4PG37hEiDThlZkJjG_Y6TAVQFH9ELYoXCL2hTP9IvGZDktZpwNmzDwjZ258be3A26Si9jSBPGx_v0ghPcHPoG-P6P3oElg3OxMx_SYnQXsejKoReSJ5XjuRtcV7oviZLFf/s640/IMG_6667.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the main course, I decided to use the tomatoes in a different way than typically served- they're grilled.  In fact, I used every Summer vegetable I could find- tomatoes, eggplant, squash, peppers- brushed them with olive oil, then they were grilled and tossed with fresh pasta.  The tomatoes and eggplant broke apart, creating this amazingly fresh and flavorful sauce that coated the pasta- it was almost the texture of a meaty bolognese sauce.  It was really amazing- Mike was convinced there was meat in it!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/06/grilled-summer-vegetables-with-fresh.html" target="_blank"><i>Summer Vegetable Bolognese with Fresh Pasta Recipe, here!</i></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayI4zOAZp_bvGaoYjm3sfXw4UAzGj01j5mRikDP0wWNjfl1_nItrXFuQ0sukEnoqWpR85px-7doObD-tbp9X0o92IA-hrmDo4X1l5Sul00Swwu4hkpF41PqrjwDgo40vVP76DFLX4w34g/s1600/IMG_6553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayI4zOAZp_bvGaoYjm3sfXw4UAzGj01j5mRikDP0wWNjfl1_nItrXFuQ0sukEnoqWpR85px-7doObD-tbp9X0o92IA-hrmDo4X1l5Sul00Swwu4hkpF41PqrjwDgo40vVP76DFLX4w34g/s640/IMG_6553.JPG" width="640" /></a></div><br />It had never occurred to me to grill tomatoes.  They had such great flavor from the grill and were cooked perfectly- ready to fall apart into a sauce, but not into a mushy mess.  The texture was amazing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJzrjxGeAGQsmHqGVVjD3JlTkqebyMs_yfRW0iLEYPTsFuAnWHvxcb1v55mRYjoeE38PyOFPHJ110HPrxXbOj2ZEZwujxlqOswpejtmIKoCvB4FCOx4r_xK_S1qoGM4SLvOmfhwL3CXqR/s1600/IMG_6677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJzrjxGeAGQsmHqGVVjD3JlTkqebyMs_yfRW0iLEYPTsFuAnWHvxcb1v55mRYjoeE38PyOFPHJ110HPrxXbOj2ZEZwujxlqOswpejtmIKoCvB4FCOx4r_xK_S1qoGM4SLvOmfhwL3CXqR/s640/IMG_6677.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>For dessert, a really fresh taste of the best of Summer- a Strawberry, Watermelon and Tomato Salad with a sweet basil drizzle.  Recipe coming later this week!<br /><br />For more Summer Inspiration, visit my <a href="http://jennysteffens.blogspot.com/2012/05/summer-guide-recipes-grilling-party.html" target="_blank">Summer Entertaining Guide home page</a>- I've created links and shortcuts for everything from great Grilled Appetizers, Summer Menus, Tomato Recipes, Simple Summer Table Settings, Summer Travel and more.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5YJQMjNNJMFz1zLYs52zO6CvTcC8i4azOUKdvDtE3_1uU8ShBwxM4e7pLFJstcQTELu39W8XqkdJLlrWuZfrs4DqvwCCc8K7RWdSaNe2eFnLFWkxJ7EF3VsQVGYI-JOIufhbKmFkvCST/s1600/tomato-strip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5YJQMjNNJMFz1zLYs52zO6CvTcC8i4azOUKdvDtE3_1uU8ShBwxM4e7pLFJstcQTELu39W8XqkdJLlrWuZfrs4DqvwCCc8K7RWdSaNe2eFnLFWkxJ7EF3VsQVGYI-JOIufhbKmFkvCST/s1600/tomato-strip.jpg" /></a></div>Here is the easy-to-pin strip! <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fcelebrating-tomato-season-tomato.html&media=http%3A%2F%2F1.bp.blogspot.com%2F--QRg9fOAn9I%2FT8zPhRlaTHI%2FAAAAAAAAKi4%2FhUjN3LPnJOQ%2Fs1600%2Ftomato-strip.jpg&description=Tomato%20Season%20Dinner%20Party%20Menu%20%7C%20Summer%20Entertaining%20Inspiration%20by%20Jenny%20Steffens%20Hobick%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fcelebrating-tomato-season-tomato.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>

Celebrating Tomato Season | Tomato Tasting Party

Recently, I was asked to contribute to the The Party Dress Magazine .  My contribution was to be... a party celebrating Tomato Season. It wa...

Read more »