Unfortunately for you (or both of us), I am in that summer phase of cooking where I just want to eat. I don’t want to snap hundreds of pictures and put something “just so.” I’m still only posting what turns out delicious so no worries there. Resorting to telling you about recipes is where I find my mind this week. Still, I will probably take photos but only a few and if it doesn’t turn out, too bad. My photos haven’t been to the best of my ability but I’m not caring all that much. My attention is on other things right now but I promise to be back from this mind vacation soon. You can take comfort knowing that I am eating delicious dishes though. I hope you are too. What are you eating these days? You might have to email me personally or wait to answer that. Comments no worky again yet.
I will turn this culinary funk around, most likely when I return from my September trip home to Indiana. You know, when fall is about to blow in and I am once again in my favorite season.
By the way, where did summer go? I was outside just before 8PM last night and the sun was nearly down. Greg said his early morning drive to work is once again dark. I said I’d try to be less grumpy today and I am but that fussiness has transformed into an emotional flat-line. Hand me the paddles.
I miss your comments…I’m sorry. It’s not up to me to fix it and it’s driving me crazy. The dabbler is staying grateful for what has been done though.
To make up for it, I want to share another great recipe for lunch: pan-grilled tomato and feta salad with lemon-caper dressing. My picture isn’t doing it justice. The tomatoes were not great for slicing and grilling. Look at the original at Real Simple. I omitted the green beans and arugula (I was fresh out). Those two ingredients would only add to the “great for lunch” factor. Feta coated in breadcrumbs, paired with grilled tomatoes is here to stay in my food engineering mind. Do try this at home.
Pan-Grilled Tomato and Feta Salad with Lemon-Caper Dressing from Real Simple
Serves 4 (they say 6-I say nay)
5 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp capers
1 tbsp fresh flat leaf parsley
¾ lb. green beans, trimmed
4 oz. feta (not crumbled)
3 large tomatoes (ones good to slice), cut into thick slices
1 tbsp fresh thyme or 1 tsp dried
coarse salt/freshly ground pepper
1 large bunch of arugula or 1 bag of mixed salad greens
¼ cup breadcrumbs
2 tsp olive oil
Combine the dressing ingredients in a jar or bowl and whisk. Set aside.
Heat a large pot of water to boiling and cook the green beans for 5 minutes (uncovered) or until crisp-tender. Drain and rinse immediately in cold water. Cut the feta into 4 slices; draining it on a paper towel. Heat a large nonstick skillet over medium heat. Sprinkle the sliced tomatoes with salt, pepper and thyme. Cook the tomatoes in the skillet until lightly browned. Flip and brown the other side.
Place the arugula or greens on the plates, then the tomatoes along with the green beans. Coat the feta pieces in the breadcrumbs, add the oil to the skillet and brown the cheese on each side over medium heat. Place on the salad plates and drizzle the dressing over the top and serve, perhaps with some toasted bread.