End of Summer Tomato Salad

Kicking it off - decided to come back and just do a little something for me - my hope is to use the space to keep a record of anything I'm cooking that I like and want to record and to be better about taking photographs and being (somewhat) selective about those photos that are good. So, to (re)start this bad boy, I'm posting some photos from my travels and a few snaps of one of my fave summer meals - tomatoes a la anything.

Copenhagen

Ol & Brod Restaurant in Copenhagen

Rundetaarn

Simple Soaking Up The Season Tomato Salad (this time with anchovy vinaigrette)

heirloom tomatoes
sungold tomatoes
red onion
basil
persian cucumbers
s and p
good olive oil
red wine vinegar
a couple of anchovy filets
garlic

chop up your tomatoes and cucumbers. thinly slice a little bit of red onion and toss into a little bowl of vinegar, let sit. make a little vinaigrette of anchovy, olive oil, vinegar or lemon juice, salt and pepper and a tiny bit of minced garlic. throw it all together with a handful of torn basil

The tomato salad with smashed fingerling 'taters and skirt steak

Snap from Ol & Brod

Spring Panzanella

Many of my meals start out the same way as my outfits, I'm in the mood for one piece and then build the rest around it. In this case, I was given a beautiful loaf of sourdough bread that I knew I couldn't eat my way through while it was still fresh. So I decided to go with it and make some beautiful croutons with the leftovers and from there, my panzanella was born. 

I have a borderline unhealthy addiction to English peas, they are my go to afternoon snack right now and there is something cathartic for me about shelling them. 

Anyways, to make the panzanella, I tossed together English peas, some blanched asparagus, shredded kale, arugula and lemon zest. For the dressing I did a quick vinaigrette with a teensy bit of orange muscat vinegar, spring garlic, lemon juice and olive oil (salt and pepper to taste) and drizzled it over the salad (sometimes I add chili flakes when I'm in the mood.  To finish I tossed in my croutons and topped it off with a six-minute egg.  We devoured it.