Menu for the Week of September 5, 2011
Red Tomatoes FINALLY!!! Several of our meals this week feature this beautiful fruit…...and a few Asian recipes in between.
Monday: Heirloom Tomato Pie
I've been waiting all summer to try this recipe, can't wait!
Tuesday: Chicken Yakitori
This was fabulous!
Wednesday: Bacon, Lettuce & Tomato Sandwich
We’ll use Roasted Tomatoes for the T in BLT.
Place 2 cups tomatoes on a roasting pan or glass pyrex. Stir in 1 Tbsp. oil and a large pinch of salt. Roast at 200 degrees, stirring occasionally, at least 3 hours and up to 8 hours (the longer they roast, the sweeter they become).
Thursday: Asian Spare Ribs
These ribs have a great earthy taste.
Instead of arugula and pine nuts, we plan to use pumpkin seeds and the overly abundant Swiss Chard in our garden.