Believe it or not, I am actually almost out of all my delicious tomatoes Gift From The Garden, I will finish up the last of this batch of delicious tomatoes today by making some pico de gallo. But have no fear, I have it on very good authority that yet another batch is on the way today.
My last creation was a simple tomato salad that got used in not one, not two, but three different and delicious ways. My first creation was just a simple tomato, onion and garlic salad that is great all on its own.
I used some of the heirloom and golden sunny boy tomatoes and combined them with sliced onions. It was simply scrumptious.
6-7 tomatoes, diced medium
1/4 onion, sliced very thin
1 TBSP garlic
1/4 cup chopped parsley
1-2 TBSP fresh ground pepper
sprinkling of salt
1/4 cup olive oil
2-3 TBSP lemon olive oil
2-3 TBSP lemon balsamic vinegar or lemon juice
3-4 TBSP white balsamic vinegar
Gently toss everything together and chill until ready to eat. The freshness of the tomatoes really shines with this simple, easy-peasy recipe. Plus it is a very pretty and colorful salad.
Recipe #2 – Steak Salad
Once again, we are really trying to use up ALL of our leftovers to leave with an empty refrigerator, since we are about to be on the go once more. This time we will be in VA for a week for our niece’s wedding.
We had some steak leftover from Roasted Strip Steak and Vegetables that needed to be used, as well as some fresh spinach, and of course, our tomato salad. I mixed them all together for yet another fresh and tasty way to enjoy this salad. Larry’s salad had some feta cheese added to make it very Mediterranean. I used all the beans and what was left of the vegetables as well, making this a heartier salad.
But believe it or not, I still had some of the tomato salad left, and it needed to be used. There was no way I was going to let these delicious tomatoes go to waste. So, I recreated it in yet another way to finish it up.
Recipe #3 – Shrimp, Tomatoes and Asparagus
My last creation with this simple salad was to cook it with some shrimp and asparagus that I served over wild rice.
Again, this was just a simple recipe that was using up my leftovers.
I just used all of the tomatoes with their juices and put it all in the skillet. I added a bit more olive oil and a bit more salt and pepper and that was it.
Once the asparagus was cooked, I added it to the shrimp and then served it all over the wild rice, with some pita bread and hummus on the side.
Play with your food. It’s OK. Don’t be afraid to be creative. As you can see, I started off with one very easy, very simple recipe, and used it three different ways. Larry has always said I have a gift for turning leftovers into even more than when I started. It’s the gift that just keeps on giving. 🙂
Have a great day and a great weekend Everyone. Stay safe and stay well. ‘Til next time.