Today I stopped by a road side stand to buy a beautiful hanging basket full of impatiens. When I went to the counter to pay for them, they had the most amazing looking tomatoes! Especially considering it’s only May. These looked like yummy July tomatoes!!!
I asked the guy if he grew them himself and he said no, that they were grown in Florida. I picked one up and smelled it…Mmmmmm…it was warm and ripe. I just had to get them and see if they tasted as good as they smelled.
I came home and put 5 of them next to the kitchen window. I know people usually do this to let the tomatoes ripen. But these were already ripe. I put them there soley for admiration. They are beautiful!!! I sliced one of them up before I came in here to post my menu. I’m actually eating it right now and it is soooooo good! OMG! So good!!!!
Most of the meals for this week will center around these delicious ‘maters:
Tonight: Spaghetti and Salads (covered in tomatoes)
Tuesday: Grilled Bruschetta Chicken (made with fresh tomatoes and basil)
Wednesday: ‘Mater Sandwiches or BLT’s on Sourdough bread with chips
Thursday: Sausage Brunch and Monkey Bread (no tomatoes tonight; breakfast for dinner)
Friday: I’ll be making a big batch of Black Bean Salsa for snacking on all weekend (hope I have some tomatoes left)
Saturday: Grill some fish and garnish with Black Bean Salsa
I’ll post the recipe for Black Bean Salsa below. It’s very, very good and versatile. I enjoy it the most on tortilla chips, but it makes a lot so many times I will grill some chicken breasts and put it on the top before serving. This week I’ll be trying it with fish. (For more menu ideas, see Laura, the Organizing Junkie).
Black Bean Salsa
2 (15 oz) cans black beans, rinsed and drained
1 (17 oz) can shoepeg corn
1 large avocado, peeled and chopped
2 large tomatoes
1 purple onion, chopped
1/8-1/4 cup chopped fresh cilantro
3-4 tbsp lime juice
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp pepper
salt to taste
Combine everything in a big bowl and refrigerate overnight. Stir or shake occasionally.
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