Garden bounty
Thursday, September 13, 2012 It's that time of year again! The time where I spend my days consuming as many home grown tomatoes as I possibly can and trying to give away the rest. I swear, if vegetables tasted this good year round I would never have to convince myself to eat them. Right now I have five plants in full production. Yum. As if that weren't enough to keep me full and satisfied, my mom and dad have gone away on thier first retirement vacation and left me twelve more plants at their house to add to my bounty!
My favorite home grown tomato meals showcase the tomatoes. My quick, everday meal is sliced tomatoes with soft crumbled goat cheese and balsamic vinegar. Pictured here I have cherry tomatoes, pineapple tomatoes, better boy tomatoes, purple cherokee tomatoes, and paul robeson tomatoes, all from my garden. Heaven!
The longer but amazingly worth it recipe is a tuna salad with sliced tomatoes. I usually make a ton of this stuff at once because it's time consuming and so loved around here that it dissapears quickly. This is a rare original recipie that I'm quite enamored with.
End of Summer Tuna Salad
makes approximately six 1 cup servings
- 5 5oz cans tuna in water, drained
- 1 4.25oz can chopped olives
- 1 bunch green onions, chopped
- 6 egg whites, cooked and diced
- 3 cloves garlic, minced
- 4 tbsp. fat free mayonnaise
- 2 tbsp. real mayonnaise
- 1/4 cup dijon mustard
- 1/4 cup balsamic vinegar
- 2 tbsp. worcestershire sauce
- 1 tsp. salt
- 2 1/2 tsp pumpkin pie spices
- 1 tsp. dill
Mix all ingredients. Serve with tomato wedges. Note: Normally these days I'm against things like fat free mayonnaise, but in this particular recipe it has a critical role in the balance of flavors. My attempts to make this recipe without it were not successful.
Nutrition information is for one cup of tuna salad plus two large tomatoes
Calories: 265
Fat: 11 g
Total Carbs: 12 g
Fiber: 5 g
Protein: 32 g
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