Happy Monday, friends. I know, it’s the first day of the work week for many of us—me too—and it’s just easier to grumble. Given the current horror and/or terror show going on in too many parts of the world, I choose to be grateful for my ‘ordinary world’. (That would be ‘writer talk’ for a character’s starting place in any story: his/her normal, every day status quo, before something big happens to rock the boat and change that world forever.)
Looking forward to watching the final match of the US Open Tennis Championships later today. Sorry to not be seeing Roger Federer or Novak Djokavic there, but the tennis guards appear to be changing, one emerging champion at a time. We shall see.
School is underway. Spent this past weekend scrambling to get some cleaning done, school supplies purchased for kids, etc. I’m also working hard at keeping bigger projects manageable by working on them a little at a time.
Somehow, those smaller efforts do add up. I tend to make lists that are far too long anyway. They often end up missing, but (usually) I find them buried in a paper pile. More often than not, a lot of the items can be crossed off b/c I’ve gotten them done, frequently in bits and pieces. (It all counts, right?)
Anyway, four paragraphs later, here’s a super-easy salad recipe for those of us who LOVE summer fare. Tis the season for tomatoes—Hubby always grows a slew of them—so here’s a way to use them up.
Just a sampling of Hubby’s garden fare. There are many more tomatoes coming, and the brussels are about to sprout.
You’ll need: tomatoes, cucumbers, feta cheese, hummus, pesto, extra virgin olive oil (EVOO) and sea salt. (BTW, the latter two ingredients are optional, but they really bring the flavors together.
Cut tomatoes and cucumbers into chunks, any size you like, and put in serving bowl. (You can remove seeds. I am too lazy to do so.)
Sprinkle feta cheese on. I use about a tablespoon or two for two medium tomatoes and one medium-sized (?) cucumber.
Add a tablespoon or so of hummus and/or pesto.
(Optional) Drizzle with EVOO.
(Optional) Salt to taste with freshly ground sea salt.
The feta, pesto and hummus kind of blend together into a creamy dressing. (The EVOO and sea salt just bring it all together and make it decadent.) This fast, fresh, vegetarian combo is pretty danged healthy. It functions easily as a side or a main meal. If you need protein, like I do, add grilled chicken or tuna. (It’s also a ‘go-to’ dish almost daily until the tomatoes slow down. Trust me, we can only give away so many ‘Jersey tomatoes.’ Lots of folks in our areas grow them.
So what is your go-to, summer veggie dish? Do you have a veggie garden? Have you been blessed fare made with Jersey tomatoes?
Have a wonderful day and week everyone!