Strawberries on Toast for Lunch E.A.T. #50

Late May in Nashville means an abundance of fresh, juicy, local strawberries. Sliced strawberries on buttered bread toasted with a light sprinkling of raw sugar is just about a close to Nirvana as you can get when it comes to food.

This was our Friday lunch, and might be Saturday’s lunch as well and why not Sunday breakfast with a few slices of Gruyere added? We try to eat as many as we can while the local crop is plentiful. Simple is best, although over the years I have posted recipes for strawberry jam and Victoria sponge cakes with strawberries…let’s not forget the strawberry tarts. Those are all delicious and wonderful, but our absolute favorite way to eat strawberries is just like this. Simple and lightly sweet.

There is no recipe. Just grab some really good crusty-loafed bread such as sour-dough. Fresh local berries capped and sliced. Smear the bread slices with yummy softened butter and toast. Top toasted bread with sliced berries and a light sprinkling of raw sugar. It is as Easy-as-This.

Life is short, summer is here, treat yourself and others kindly and enjoy the bounty.

Bon Apetit.

(Almost No Cooking) E.A.T. Late Summer Salad with Crowder Peas, Homegrown Tomatoes & Cucumbers

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 The so-called “dog days of summer” have gotten to me and when it comes to cooking I am giving in. Salads and variations-on-the-salad will be my mainstay for a bit. Cool foods that I can quickly and easily put together with ingredients  that are readily and locally available. I will make foods that do not require breaking a sweat.

This colander of fresh Crowder peas in where we start today. I quickly cooked them in a plastic bag in the microwave…no hot water steaming up the kitchen on this 90+ degree day,  then I rinsed them in cold water and let them drain for a bit.

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Hmmmm….homegrown tomatoes & cucumbers from the Duren-Kemp garden of earthly delights. (That’s my son-in-law and daughter’s garden.)

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A splash or two or three of this fab balsamic vinegar purchased down the street from Lazzaroli’s Pasta emporium.

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Easy as this Lemon Salt  & freshly ground black pepper added to taste… served with glass of chilled white wine and a baguette from Dozen’s Bakery.

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 A late summer, no oven or stove-top dinner, healthy & fresh, cool as a cucumber meal! Keep it simple, don’t work up a sweat with this “Crowder Pea, Homegrown Tomato & Cucumber Salad”. It’s another “E.A.T. ” (easy as this) meal brought to you from my little Food on Fifth kitchen.

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(Almost No Cooking) E.A.T. Late Summer Salad of Crowder Peas, Homegrown Tomatoes and Cucumbers

  • Servings: 6
  • Difficulty: E.A.T. (Easy as This)
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Ingredients:

  • 2-3 cups fresh, shelled Crowder peas, lady peas or any other summer pea
  • 4 medium size home-grown tomatoes cut into bite-size chunks
  • 1-2 fresh smallish size cucumbers, peeled or unpeeled, sliced or cut into chunks
  • a good balsamic vinegar, as much as you like to coat
  • lemon salt & freshly ground black pepper (or just regular sea salt)

Directions:

  1. Rinse & drain peas & put in a zip-lock bag left slightly open. Cook in microwave for about 8 minutes on high. Dump into a colander and rinse with cool running water. Leave to drain for 10 minutes.
  2. In a large bowl toss together the cooled peas, tomato chunks & cucumbers.
  3. Season with salt & black pepper. Drizzle with balsamic vinegar to taste. Serve at room temp or chilled. Delicious with a crusty baguette and, of course on a hot day, a glass of chilled white wine. Bon Appetite.

Teresa Blackburn   teresablackburnfoodstyling.com    foodonfifth.com