When does 4 equal 2? When 4 first-crop small ripe tomatoes from my garden became 2 simple, fresh meals in just minutes. Each meal uses 2 small ripe tomatoes.
Weekend meals should be easy to prepare, should incorporate fresh from-your-garden, or the farmer’s market, vegetables & fruits, should definitely be enjoyed with a crisp chilled glass of wine and each bite should make you very, very happy.
The thrill is never gone when I find ripe tomatoes in my garden after weeks of waiting, watering and wondering. Saturday morning I found these little jewels hanging ripe on the vine waiting for their close-up.
SATURDAY EVENING SALAD:
2 small ripe garden-fresh tomatoes, sliced
slices of feta cheese
slivers of red, yellow or orange bell pepper
A simple vinaigrette
1. Arrange tomato slices in a ring around the outside edge of a dinner plate.
2. Add a handful of arugula in the center of the plate.
3. Create “spokes” with the bell pepper strips.
4. Evenly arrange feta slices over tomatoes.
5. Serve with a drizzle of your favorite home-made vinaigrette. Season with sea salt & cracked black pepper.
SUNDAY EVENING PASTA:
1 pkg fresh gnocchi (I used a sweet potato gnocchi) or any other fresh pasta
Freshly grated Parmesan Reggiano
Shredded Spinach leaves
2 small ripe garden tomatoes chopped
1. Cook fresh Gnocchi/pasta in boiling salted water for about 2-4 minutes. Drain quickly & return pasta to pan. A few tablespoons of cooking water should be left in the pan.
2. Add a generous 1/2 cup grated Parmesan & toss with pasta & pasta water.
3. Add portions of Gnocchi to serving bowls, sprinkle shredded spinach leaves over the top.
4. Scatter chopped tomatoes & additional grated Parmesan. Season with sea salt & black pepper.