As much fun as it is to travel and try new things, we really like our own food, a cuisine which has admittedly developed over many years of seeing food as an adventure. Lately, because I’ve had so much other stimulation, we’ve been falling back food-wise onto tried and true standbys, many of which are on the blog. That’s why you’ll see so many repeats below; but you’ll also get a sense of what we LOVE to eat.
Also, we’ve got a bumper crop of delicious tomatoes, and we’ve been using them every way we can think of. In addition below, you can see I made 72 ears of corn worth of corn chowder to freeze, and my husband put up eight jars of grape jelly.
As we segue into fall food, I hope the recipe links (in blue!) beneath the photos give you some ideas of what to cook while tomato season is still upon us. This is such a great season to cook in!
Enjoy, and let me know what you’ve been enjoying too.
Peach Galette
Savory Tuna Burger with watermelon
Grilled tuna with pear and simple salad
Eggs Poached in Buttery Tomatoes
Savory Tuna Burger with cherries
Spinach Quiche with (ugly) Yellow Gazpacho
Grilled Swordfish with Fruit, Tomato, and Jammy Turkish Eggplant
Broiled Halibut with Parmesan Crust with Kale Salad with Pear and Pine Nuts, steamed broccoli, and air-fried asparagus
Swordfish with Herbed Lemon Pepper Butter Sauce, mashed potatoes, and Roasted Brussels Sprouts
Multigrain Pancakes
Ginger Shrimp with steamed broccoli (a new recipe attempt which didn’t meet blog standards)
Easy Cauliflower Leek Gratin
Gluten Free Crab Cakes with tomato, plums, and fresh pressed green juice
Almond Crusted Halibut with fruit and tomato
Grain Free Blueberry Muffin
Parmesan Broiled Halibut with fruit and steamed broccoli
Baked Shrimp with Tomatoes, Feta, and Mint
Baked Shrimp with Tomatoes, Feta, and Mint
A peck of concord grapes from the farmer’s market
rinsing the grapes for jelly
boiling the grapes for jelly
eight jars made of concord grape jelly
Spiralized Celeriac with Tomatoes Olives and Herbs
Cheesy Mexican Noodle Bake
Steam-fried Cabbage with Poached Salmon
Bought 72 ears of corn to make and freeze Sweet Corn Chowder
Sweet Corn Chowder
Grilled Cheese with massive homegrown tomato and avocado
Shrimp cocktail with nachos and guacamole
Homegrown raspberries
Spaghetti Squash with Sea Bass and Vegan Alfredo
Tomato Tart
Tomato Tart
Mushroom boursin omelette with roasted beet, fruit, and tomato salad
Easy Tomato Roasted Soup with grilled cheese and tomato
Scrambled eggs with kippered salmon, cream cheese, and avocado
Mexican Noodle Bake with Extra Tomatoes
Blistered Green Beans with Shallots
Zucchini Plum Salad
Almond Crusted Halibut with Zucchini Plum Salad
Cousins here for lunch: Shrimp soup with tomato tart and yellow watermelon
Tomato Tart and Yellow Watermelon
Cottage Cheese with berries and nuts
Almond crusted halibut with Crenshaw melon and Blueberry Corn Saladita
Fresh pressed homegrown tomato juice, with shrimp cocktail and peach
Almond crusted halibut with tomatoes, avocado and peach
(Breadless) Tuna Melt, with yellow plums and fresh corn
Salted Chocolate chip cookie (still perfecting recipe)
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