“Weekend Kitchen Math – When 4 = 2”

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

Arugula

A simple vinaigrette

Directions:

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

Directions:

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.

Bon Apetit!