Most of us have done it. We promise we’re going to have more vegetables and then end up eating one of this post’s featured featured items. Avocados, eggplant, bell peppers, okra…. oops. Guess I should go back and ammend that earlier post about okra…
I’m gonna go with the saying about if three people agree on a defninition it is one. If you agree with me that we’ll call these guys vegetables and Jesus knows what I mean in my prayers when I refer to them as vegetables that should count, right?
So to round up this *POW!* of veggies we’ll end with the fruit that dreamed of being a vegetable (and one I just happened to have way to many of this summer): The Tomato.
Avocado and Heirloom Tomato Toast with Balsamic Drizzle
Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Roasted Tomato Soup with Broiled Cheddar
Roasted Tomato Salsa
Tomato Cobbler with Cornmeal-Cheddar Biscuits
Burrata with White Wine and Garlic Sauteed Tomatoes
I was inspired by blueberries yesterday and thought I should find one that actual calls for blueberries. While I will always be a fan of my favorite blueberry muffin recipe from some time ago (See ) I think these certainly look… interesting. I’m often wary of cornbread or cornmeal based muffins but I think that a little extra texture in a breakfast food can be good for you. It’s like giving your mouth a little tasting exercise to get it started for the day.
I like to keep something flavorful at my desk throughout the day. Whether it’s something to drink (coffee or tea) in the mornings or some sort of fruity candy or new kind of chocolate covered nut (so far my absolute favorites are the dark chocolate, cocoa dusted, almonds I can get around the corner at Whole Foods) I’m a fan of texture and flavor. So maybe these would be a good start to that day. Plus I feel like people won’t hate me for bringing them into the office. Anything that looks like it might be remotely unhealthy doesn’t seem to go over.
“Blueberry-Orange Cornmeal Muffins” from Martha Stewart