Farmer’s market bounty
Heirloom Tomato Carpaccio with Tomatillo Salad, Avocado and Fresh Herbs
One of my biggest pet peeves about being vegetarian or vegan is the regularity with which we are compelled to eat side dishes. I can’t even count the times I’ve found myself staring at a restaurant menu and ordering accordingly: I’ll have the side salad and the hummus appetizer please. Or how about the cup of soup and a side of roasted asparagus. Sometimes I just feel like a meal, you know. A proper, hearty, cohesive meal.
That’s why I started the Dinner Tonight posts on this blog. Non vegans always ask me, So what do you, you know…eat exactly? Well, this is it. I try to cook something nutritious, delicious, adventurous and tasty so as to please my skeptical, omnivorous, tofu-hating husband. (Whom I love, mind you).
Dinner Tonight this time was enticing and delectable. Beautiful and satisfying. Let me tell you, it was so good. But it was comprised of 2 side dishes. I kind of dropped the ball on the focused, main-dish creation ideal. I was at the farmer’s market and I just couldn’t help myself.
All the gorgeous heirloom tomatoes, tomatillos and colorful red onions were beckoning me. I just had to try this Heirloom Tomato “Carpaccio” I saw on Rick Bayless’ PBS show Mexico – One Plate at a Time. I think Rick is amazing. I love the way he celebrates the elaborate, diverse sophistication of authentic Mexican cuisine. In this recipe, you roast unpeeled garlic cloves in a skillet until they are blackened and blotchy. The softened garlic is then processed with cilantro into the most insanely delicious dressing used to marinate the tomatillos, onions and cherry tomato salad. This is heaped upon thinly sliced heirloom tomatoes, sprinkled with avocado chunks and fresh herbs and drizzled with more of that marvelous dressing. Really, really good.
At the farmer’s market, I also kind of fell in love with the fingerling potatoes. Is there anything better than roasted potatoes? I mean, is there anything better that isn’t technically illegal? I didn’t think so.
Roasted Fingerling Potatoes with Salsa Verde
I saw this recipe for Salsa Verde for potatoes on the super fabulous Orangette. It is rare when you find a recipe source (particularly on the internet) which is entirely trustworthy. Always fantastic. All the time. Well, that’s Molly from Orangette. Did you guys know she’s right here in Seattle? I can’t wait to try her newly opened restaurant in Ballard, Delancey.
So these potatoes are so fragrant and delicious. Tangy capers and crisp parsley are paired with bright lemon, garlic and olive oil. Zesty red pepper flakes bring it all together. Tossed with roasted potatoes. It’s insane.
So that was our dinner. Two side dishes. But I really didn’t mind this time.