I started off by making this "Magic Sauce," a blend of olive oil, garlic, paprika, thyme, rosemary, oregano, lemon juice, salt, and crushed red pepper.
I decided to make some Roasted Baby Blue, Red, and White Potatoes. I tossed them with about 2 TBSP of the sauce, then roasted them at 400° for about 20 minutes, shaking the pan halfway through. I sprinkled the potatoes with salt, then served them on the table with the rest of the sauce for dipping.
Nate stepped up to the plate and made some Fried Green Tomatoes! He worked off of this recipe but made some modifications along the way. He did a great job! The crust was crunchy and not greasy, and the tomatoes were just tender enough. We dunked the tomatoes in the amazing garlic/basil dip I got from Brothers Mediterranean Food at the Farmer's Market.
Next up, I made Stuffed Red Cherry Peppers Wrapped in Bacon. Oh yeah. I cut the tops off the peppers and scooped out the seeds. They are a little spicy without the seeds, and REALLY spicy with them! I then cooked the bacon on one side in a frying pan (1 slice per pepper). The filling consisted of 2 T cream cheese, 2 T goat cheese, and 1 T "Magic Sauce," mixed together until smooth. I stuffed the peppers with the cheese, then wrapped them in the slices of bacon, with the crispy side of the bacon facing the pepper (since the outside would get crispy in the oven). I baked them at 400° for 10 minutes, until the peppers were mostly tender and the cheese was nice and gooey.
Last but absolutely not least, we had a platter of Sliced Heirloom Tomatoes and cherry tomatoes, drizzled with Magic Sauce and sprinkled with salt and pepper.
We served it all with some wedges of fresh pita bread from the market and a glass each of chilled Pinot Grigio.
Not a bad spread! Though we couldn't finish any of it (except for the peppers). Let's just say I'm pretty excited about my heirloom tomato and pita bread lunch tomorrow!
No comments:
Post a Comment