Its been perfect in KC the last two days. Per-fect. Like sunny skies with highs in the low 80’s perfect.
Our dog, Cash, has been hanging out in the yard instead of begging to be let back in the minute he goes out. Last night we ate dinner (salmon with this salad) on the patio. And then we turned off the air and slept with the windows open. We plan to do a repeat of dinner on the patio and sleeping with the windows open tonight.
Heaven. In July!
The temps are going to start creeping back up tomorrow, but at least I’ll have my first bunch of farm stand tomatoes to comfort me. My go-to farm stand wasn’t open as of Monday, but today I dropped by and – hooray! – they’re there. They assured me that they’ll be there full-time from now through Halloween.
I love farmer’s markets (and have promised myself that I will make it to Kansas City’s big City Market before the summer is out) but having a nearby farm stand open all day every day is such a luxury.
I bought two bags of tomatoes because we have house guests right now and because, as I said on Instagram, my lunch almost every day during tomato season is a bacon and tomato sandwich with a side of tomatoes. I can’t get enough when they’re this good.
Another recipe I’ll be making is this bruschetta chicken. It’s been in my regular rotation since I first discovered it through a blogging friend, so I wanted to share it here for any of you who are similarly tomato-obsessed.
2 large chicken breasts
1/4 cup of balsamic vinegar (I used white balsamic)
1/2 T. olive oil
1/4 t. minced garlic
Pinch of salt and dash of pepper
2 medium tomatoes or 4 medium Roma tomatoes
1/2 medium vidalia onion
1 t. minced garlic
2 t. chopped basil
2 T. balsamic vinegar
1 T. olive oil
Salt and pepper to taste
1 c. shredded mozzarella
1. Trim the fat from each chicken breast, place between pieces of plastic wrap, and pound until the thickness is even. Cut each breast into two pieces.
2. Place the chicken into a container and pour over it marinade made with 1/4 c. balsamic vinegar, 1/2 T. olive oil, 1/4 t. minced garlic (or 1 clove of fresh garlic), and a pinch each of salt and pepper. Refrigerate until ready to cook.
3. While the chicken is marinading, prepare the bruschetta by dicing the onions and tomatoes and combining them with 1 t. of minced garlic, 2 t. chopped basil, 2 T. balsamic vinegar and 1 T. olive oil. Add salt and pepper to taste.
4. Bake or grill the chicken until cooked through.
5. Turn the oven to broil and place the top rack about six inches below the heating element. Place the chicken on a baking sheet covered with foil and divide the bruschetta topping among the four chicken pieces, placing an equal amount of topping on each. Top each piece with 1/4 of mozzarella cheese and place the baking sheet under the broiler until the cheese is fully melted.
Hope you’re enjoying good weather where you are too. What’s your favorite way to eat tomatoes?