Put some ugly on your plate
My true love has arrived! It's peak season for Heirloom tomatoes. Before last year, I must have passed by these freaky looking creatures hundreds of times without giving them a second glance. When your accustomed to eating that stuff that Safeway and Albertsons claim is produce, you become slightly detached from the concept of quality, so the first time you see one of these babies you might scoff at them because they're different. They got bumps, holes, and discoloration galore. They are misshaped, dented, lumpy and seemingly imperfect.
But the first time you taste one of these suckers is a whole different experience. It's like surrendering your Boone's Strawberry Hill for an aged bottle of Bordeaux.
My tomatoes arrive right from the farm, where they have been individually selected by hand. The farmers inspect each one for firmness, color and ripeness which really makes a difference when it's cooking time. Here's my favorite sammich to make using some tasty tomatoes.
UncleWendy's Oooby Goobie Lunch Sammich
2 slices of light (or dark, if you prefer) rye bread
1 medium sliced or diced heirloom tomato
1/2 onion diced
1/2 cup of shitake mushrooms (they boost the immune system)
1 tablespoon olive oil
1/2 medium avocado, sliced
Heat olive oil and add your diced onion. Once your onions look soft and scrumptious, crumble shitake mushrooms and sauté with onion until the whole thing looks melty good. Then add your heirloom tomatoes to the pan. Cooking tomatoes for a minute or two will release their lycopenes, which have cancer-fighting properties. Scoop the mixture up and drop it in a bowl. Set aside. Next, put your rye bread on the grill for a moment or two with some oil or butter if you're a total pig, and once it starts to brown and get crispy, remove and put it on a plate. Add your sammich innards and top it off with sliced avacado (known to lower blood cholesterol levels). Alternatively, you could skip the healthy avocado and hit the slice of cheese if you are so inclined. Mmmmmmmmm, good.
But the first time you taste one of these suckers is a whole different experience. It's like surrendering your Boone's Strawberry Hill for an aged bottle of Bordeaux.
My tomatoes arrive right from the farm, where they have been individually selected by hand. The farmers inspect each one for firmness, color and ripeness which really makes a difference when it's cooking time. Here's my favorite sammich to make using some tasty tomatoes.
UncleWendy's Oooby Goobie Lunch Sammich
2 slices of light (or dark, if you prefer) rye bread
1 medium sliced or diced heirloom tomato
1/2 onion diced
1/2 cup of shitake mushrooms (they boost the immune system)
1 tablespoon olive oil
1/2 medium avocado, sliced
Heat olive oil and add your diced onion. Once your onions look soft and scrumptious, crumble shitake mushrooms and sauté with onion until the whole thing looks melty good. Then add your heirloom tomatoes to the pan. Cooking tomatoes for a minute or two will release their lycopenes, which have cancer-fighting properties. Scoop the mixture up and drop it in a bowl. Set aside. Next, put your rye bread on the grill for a moment or two with some oil or butter if you're a total pig, and once it starts to brown and get crispy, remove and put it on a plate. Add your sammich innards and top it off with sliced avacado (known to lower blood cholesterol levels). Alternatively, you could skip the healthy avocado and hit the slice of cheese if you are so inclined. Mmmmmmmmm, good.
posted by Freewendy @ 9:55 AM
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