I had planned on blogging about a few new recipes that we tried this evening, including a Summer Salad recipe from Delta Sky Magazine…
…and Tri-tip Steak with Citrus-Chile Butter from Southern Living (helloooo, new lover!)…
…but by happenstance, I found GREEN TOMATOES at my Whole Foods this morning. (I had blogged earlier this summer about how hard they are to find in Colorado.) Such a treat!
Also, kuddos to Strings, an all-time Old Denver favorite, for making my husband’s 40th birthday special. We celebrated his actual birthday there with extended family, then attended a Titanic Lifeboat #6 Dinner at the Molly Brown House Museum (which I highly recommend) with just the two of us. Good times with wonderful company!
If Molly Brown’s or the Titanic’s history interests you at all, the museum is planning many events to honor the 100th anniversary next year. I’ll post as I learn more.
Is that tomato salad from the August 2011 Sky Magazine? I forgot to steal a copy of the magazine – did you find the recipe on the web? I’d love to find it! Please reply if you can and are willing to help! Many thanks!
Hi Kent,
Indeed, that is the same recipe. I wasn’t able to find it on the web, but I did take a copy of the magazine and save the page. I’ll post the full recipe tomorrow.
Here is the Summer Tomato Salad from Delta Sky Magazine:
Ingredients:
4 thick slices sourdough bread
3T olive oil
2 garlic cloves
3 lbs. tomatoes, diced
1 English cucumber, diced
2 shallots, sliced
1T red wine vinegar
1T Dijon mustard (I love Maille)
2T fresh basil, chopped
2T pine nuts, toasted
Salt & pepper to taste
Heat grill to medium-high. Brush both sides of bread with olive oil and season with salt & pepper. Grill bread on both sides until browned, about 2 minutes per side. While the bread is still hot, rub each side with a slice of garlic, then cut bread into 1/2 inch cubes. In a small bowl, whisk together the remaining olive oil, vinegar, and mustard.
In a large bowl, toss the tomatoes, shallots, cucumbers, and dressing from the small bowl and refrigerate. Just before serving, add the bread, basil, and pine nuts and toss again. Add salt and pepper to taste and serve immediately. Serves 4-6.