They were so pretty I had to share. Ate some in a roast beef sandwich with basil, mayo, country dijon mustard, and lettuce. Yum.

1 large can of tuna - packed in water for less fat

about 5 slices of bacon  *use turkey bacon for a healthier version*

1/4 cup mayo

1/4 cup diced celery

Cook bacon, drain. Drain tuna. Mix celery bacon and mayo into tuna.

You can add more mayo if you'd like on your sandwich but little is recommended in the mixture so that it will hold for about 2 days.

We had this with baked sweet potato fries and it made for a very filling dinner. Enjoy!!

Cuban sandwich

Cuban bread or French bread

Butter, softened

1/2 pound ham, sliced (Use a good quality ham.)

1/2 pound roasted pork

1/4 pound Swiss cheese, sliced

Sliced dill pickles (we buy the dill "Sandwich Stackers")

Yellow mustard

Preheat a large fry pan. Cut the bread into sections about 6 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Place the sandwich on the hot fry pan sprayed with a little "Pam". Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Slice the sandwich in half diagonally and serve.

I made a mistake.  I had planned on going to grab a couple slices of pizza after I got off work from a pizza joint that gets rave reviews.  Instead, I chose to go get BBQ.  That in itself is not a bad choice.  The restaurant I chose was the bad choice.

I noticed Blues BBQ last night when I went to Manolo's (review HERE) to get pizza.  I almost went there then because it *looked* like a neat place.  When I left Memorial Stadium tonight about 8:00, I headed back to the area to get some Q. 

Blues BBQ is located in a little shopping district on the campus of the University of Illinois.  From the outside Blues looks like an upscale BBQ place.  It's not the roadhouse you think of when you usually think of BBQ.  This should have been a huge warning sign.  When you walk in, again, you're met with an upscale, eclectic feel.  There are a handful of tables in the dining room.  Most of them share seats with long, red benches.  There's a bar that runs along the windows which is about the only thing in here that you would find in a typical BBQ place. 

I went up to the counter to order and couldn't find a menu.  There was no menu taped to the counter and nothing behind the counter.  I never did see it before I ordered, but while I was waiting, I noticed it off to the side hidden by the pop cooler.  All I really wanted was a pulled pork sandwich, so that's what I ordered.  The girl working the counter took my credit card and swiped it and I figured we were good.  She then came back and asked what the expiration date on my card was.  It's 2013 so there's no way it's bad.  She told me they keep having that problem with cards that expire that year for some reason.  She took the card back and re-swiped and did something to make it work.  My pulled pork sandwich cost me $5.29.  I figured for that price there were fries or something.  Nope.  Just a sandwich.  When I saw her putting just the sandwich in the bag, I thought to myself, "This better be good."

When I got home and unwrapped the foil, the disappointment continued.  This wasn't a pulled pork.  This was a pureed pork sandwich that looks like it came out of one of those plastic tubs from the supermarket.  The sandwich was 80% and it was a somewhat stale supermarket hamburger bun.  Nothing about this meal was fresh and nothing about it was BBQ.   I have a flier sitting in front of me right now and the very first thing on there says "The Best BBQ in town!"  Bullshit!!  Li'l Porgys (review HERE) and Hickory River Smokehouse are both better than this place.  Hell, Famous Dave's is better than this.  There were no redeeming qualities about the sandwich. 

Blues BBQ has two locations.  One here in Urbana and one in Columbus, OH.  If they're looking to turn this into a chain, they are well on their way with unoriginal, prepackaged, overpriced BBQ.  I wish I would have gotten that pizza.

Then I packed my lunch of a cream cheese/raisin whole wheat wrap, small bag of carrots, and a pear. This was definitly not enough food, so when I got home today I had a peanut butter sandwich dripping with agave nectar, melty peanut butter, and the rest of the sliced banana.

My lunch was:

About a half hour ago I ate a couple big handfuls of raisins, a tablespoon of peanut butter (straight out of the measuring spoon, just how I like it) and a monterey jack cheese stick. No pictures, sorry.

1 pound of ham
1/2 pound of Swiss cheese
1/2 pound of margarine
3 Tbsp mustard
1 Tbsp Worchestershire sauce
3 Tbsp poppy seeds
2 pkgs of party rolls

Mix margarine, mustard, and Worchestershire sauce together until it is of spreading consistency. Spread on both inside surfaces of party rolls. Place ham and cheese on bottom half of rolls. Place top half of party rolls over cheese. Return rolls to foil tray. Bake at 400° for 10-15 minutes. Serve warm.

A week of healthy lunches

Written by admin on September 3, 2008

If the only planning your lunch involves is where you’ll get your sarnie from, you’re missing a trick. Ready-made food can be high in calories and fat, making it harder to eat healthily and keep those pounds off. Find out how to transform your midday meal and make good choices when you’re short of time.

Ditch those prepacked sandwiches for healthier choices at lunch.

If you are somebody who makes a dash to the supermarket for a sandwich and a bag of crisps come lunch time, you are not alone.

We take a paltry 19 minutes for lunch and 78 per cent of us plump for a sandwich. Nearly half of us will wolf it down at our desk, too.

But some simple forward planning can transform your midday meal.

Healthy, well-balanced meals can be quick to make and much cheaper than something ready made.

If you work, you can take a packed lunch or even microwave a baked potato if you have a decent staff kitchen.

Try these ideas - both your waistline and wallet will thank you for it.

Seven-day plan

Before you start



Butter and margarine are high in calories and fat, so all these recipes are designed to be made without.

If you can’t say no to butter, use sparingly.

A little ripe avocado, spread like butter on your toast or for sandwiches can make a healthier alternative.

Monday



Spicy chicken and roasted vegetable tortilla wrap

The night before: pop chopped courgette, pepper, mushrooms and strips of chicken breast into a roasting tin.

Lightly brush with olive oil, paprika and ground chilli and put in the oven on a low heat until the chicken is well cooked and veg is tender.

In the morning: pack into a plastic container and take to work with a tortilla wrap and a handful of ready-washed salad leaves.

For just-made freshness, assemble your wrap at lunchtime.

Tuesday



Couscous mixed with chopped vegetables and fresh herbs

Low-fat yogurt

Couscous is as versatile as pasta and takes just five minutes to cook.

Try it with a variety of raw or cooked vegetables, chopped avocado, walnuts or beans and stir in plenty of fresh herbs.

Wednesday



Watercress, spinach and rocket salad with red peppers, red onion, smoked mackerel and a balsamic dressing

Fruit juice

You can quickly assemble this simple salad in your lunch hour.

You can substitute tinned tuna or salmon for mackerel.

Make up the salad dressing at home and pop in an old jam jar to keep in the office fridge.

You can use extra-virgin olive oil, then whisk in a little balsamic vinegar and lots of freshly ground black pepper. Experiment by adding lime juice, some Dijon mustard or dried herbs such as basil or rosemary.

Thursday



Roast beef sandwich on rye bread with horseradish and rocket leaves

Piece of fresh fruit or prepared fruit chunks

Buy pre-sliced beef and make at home.

Get organised and prepare your fruit at home too, rather than spending on shop-bought versions.

Friday



Jacket potato with cottage cheese and chives and a large green salad

Cereal bar

Use your work microwave for a healthy hot potato rather than heating a ready-meal.

Pierce a washed spud all over and pop in the microwave on high heat for ten to twelve minutes, depending on size.

Spear with a knife to ensure it’s cooked all the way through then serve with cottage cheese, chives and salad.

Saturday



Poached or scrambled egg on wholemeal toast with grilled field mushrooms and tomato

Fruit smoothie

Enjoy a cooked brunch with a home-made fruit smoothie – try whizzing up a banana, berries and some pineapple with a little orange juice.

Sunday



Homemade vegetable soup, eg spicy parsnip, pea and watercress, tomato and basil or carrot and coriander

Crusty granary bread

Canned fruit in juice with low-fat Greek yogurt

For spicy parsnip soup, fry chopped onions, spring onions and garlic in a little oil until brown.

Add chopped parsnips, potatoes and a tablespoon of garam masala mixed spices.

Add a pint of vegetable stock and cook until veg is soft.

Whiz up in a blender until smooth and stir in a tablespoon of tahini paste before serving.

Make a double batch and you’ll have enough for Monday’s lunch, too.

Healthy choices you can buy

On days when time is short, use these tips to navigate the shelves when buying your lunch.

	Common mistakes Thinking a cup-a-soup is enough. This won’t see you through the afternoon and will have you heading for the biscuit barrel. Following a large lunch with a large dinner. If lunch has been a blow-out, reduce your evening meal accordingly. Choosing reduced-calorie options. Check labels because some are filled with additives or artificial sweeteners to keep the calorie count low.

• • Mayonnaise: it can turn a low-fat tuna sandwich into a lunch laden with unhealthy fats and calories. Steer clear by going to a shop where they will make your sandwich from scratch.
    
    
  • Triple sandwich packs: unless you are an Olympic athlete you simply don’t need this many calories in one sitting.
    
    
  • Cheese: it might make for a delicious sandwich, but even small amounts will hike up your calorie and fat intake.
    
    

Avoid

• • Salads with separate dressing sachets - add sparingly and save yourself up to 150 calories.
    
    
  • Anything around the 350-550 calorie mark - women should have closer to 350 calories for lunch, men nearer 550.
    
    
  • Sandwiches with plenty of salad.
    
    
  • Fresh, canned or pre-prepared fruit if you fancy something sweet - that way you get a healthy dose of vitamins, minerals and fibre too.
    
    
  • Low glycaemic index (GI) carbs such as rye bread, oat cakes, bulgar wheat, new potatoes, couscous, quinoa, pearl barley, soya and linseed bread, whole-wheat pasta and brown or wild rice. All are slow-release energy foods, which means no sudden sugar highs or lows.
    
    

Tuck into

• Leaves: watercress, spinach and rocket are packed with beneficial phytonutrients and vitamin C, betacarotene, iron and calcium.
  
  
• Avocado: packed with essential fats, vitamin E and fibre, all essential for heart health. Those watching their weight should eat in moderation.
  
  
• Peppers: their distinctive flavour is down to a chemical called capsaicin that can also act as a natural painkiller. Red peppers are an excellent source of betacarotene and vitamin C.
  
  
• Berries: no matter what the berry, each is packed with its own unique set of beneficial nutrients - the deep colour gives this away.

Below is my adaptation, based on what I tend to have in the fridge and the veggies currently available during the summer. The tomato and lettuce can be omitted, and I just include them when the mood strikes me right. But the basil ... that is a must!

Don't let the long list of ingredients frighten you away. This is a really simple meal! Just toss the dressing ingredients in a blender, and that is done. Slice and grill veggies with a bit of spice, and that is done. Just assemble the sandwiches from there and enjoy! Warning: these are gooey, veggies smooshing out of the sides, drippy sandwiches! Mmmmmmmmmmm.

Dressing:

1/4 cup mayo

1/2 cup light sour cream

3 TBS dijon mustard

1/8 tsp Crystal sauce (or Tobasco)

2 green onion, chopped

1 clove garlic, chopped

1 tsp lemon juice

Sandwich:

1 small eggplant, sliced into 1/4 inch rounds

1 yellow squash, sliced lenthwise into 1/4 inch strips

1 zucchini, sliced lenthwise into 1/4 inch strips

1 red onion, trimmed and cut into 1/4 inch rounds

3 tsp Italian seasoning (or just some basil / oregano if that is what's handy)

1/8 tsp cayenne pepper

cooking spray

2 bell peppers, roasted and skins removed, sliced into strips

1 french bread baguette

1 tomato, cored and sliced (optional)

8 fresh basil leaves

8 arugula leaves, or other mixed green leaves

2 TBS jalapeño, sliced

black pepper to taste

Dressing instructions:

1. Put all ingredients in a blender or food processor, and mix at low speed until smooth. The dressing will be a bit thin, but don't worry.

Sandwich instructions:

1. To each of the eggplant, squash, zucchini, and onion slices, add a bit of oil to each side and dust lightly with Italian seasonings and cayenne pepper. Grill on a hot grill, about 3 minutes per side. These veggies should look a little black around the edges. Trust me, this is good.

2. Cut 1 inch off each end of the baguette. Slice it lengthwise so that the sides remain connected, then cut into 4 portions. Open the baguette and use your fingers to scoop out most of the bread. Grill lightly.

3. Assemble sandwiches by pouring dressing on the top and bottom of each baguette, they layering on the roasted vegetables, tomato, basil, arugula and jalapeño.

Barbeque Turkey Burgers with Curry and Monteray Jack

This is absolutely a new one for me, and a keeper for sure.  It may seem odd to put some of these ingredients in a burger but just go with it - you will be surprised at how these turn out.

• 1 package ground turkey or chicken (my package was 1.2 pounds of ground turkey)
• 1/3 cup slivered almonds, ground (I used my food processor but a coffee grinder would also work)
• 4 ounces monteray jack cheese, grated (mine had jalapenos in it and was extra tasty)
• 1/4 cup light mayonnaise
• 1/2 cup diced onions or shallots
• 1/4 cup fresh, flat leaf, Italian parsley, chopped
• 2 teaspoons lemon juice
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper (I only went with a dash of this, since I had the jalapeno cheese)
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• Whole wheat buns
• Barbeque sauce (your favorite kind), tomato slices, and romaine lettuce for toppings

Mix all of the ingredients except for the buns and toppings in a medium or large bowl.  My cheese was kept frozen (I keep my extra cheeses in the freezer so that they last longer) so it was extra easy to grate in my food processor.  Form 6 patties from the meat mixture and cook on the grill, grill pan, or skillet over medium heat.  These will need to be cooked all the way through so keep your heat low enough to not burn the outside without cooking the inside.  Ground poultry patties usually don't stick together as well as beef ones do, so flip these guys with care.  Toast the buns and serve with the lettuce, tomato, and barbeque sauce.

We ate these with corn on the cob (Tip: Add sugar to your boiling corn water for sweeter, more tender kernels) and fresh, steamed broccoli.  I usually dress my greens with a bit of butter, salt, pepper, a shake or two of garlic powder, and a sprinkling of parmesan cheese. 

These burgers are different than anything I've ever had.  They are extremely moist and have a touch of both heat and spice, complemented by the sweet tang of the barbeque sauce.  Thanks, Becky!  Enjoy...

    Hummus (see recipe)
4 Lg. pita bread rounds halved
    Avocado Salad (see recipe)
    Romaine lettuce leaves
    Tomato slices
    Alfalfa sprouts (optional)

 
Spread 1/4 cup of Hummus inside each pita half. Spoon Avocado Salad evenly into each half. Add lettuce, tomato, and, if desired, sprouts. Serve immediately.
This recipe yields 8 servings.

Visit this link for a video of this dish:

http://www.monkeysee.com/play/1546-lebanese-recipes-avocado-hummus

Before class, I had a peach, and then as I walked back to the dorm afterwards I snacked on this:

I haven't had one of these in a while and it was sooo good. I really love the Honey Almond Flax flavor, it was my favorite before I got on a Trail Mix kick.

Dinnertime

So I came back, showered, and since a couple of my roommates were heading out the door to a pizza buffet, I opted out of that and decided to get the salad bar at the caf and make a sandwich in the room. So exciting I know, but I was freshly showered and just not in a pizza mood.

So there ya go, my exciting-as-usual night in the dorm. I'm planning on a snack later (probably some sort of cereal and dried fruit mix) since there was no morning snack today.

So I found this on Lighter Portion's blog and thought it looked like a fun way to waste time:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Well that was a blasty-blast and now that's all for today. Tomorrow is FRIDAY!!! Get excited!! :)

Peanut butter, strawberry jam, and banana on Rudi's whole wheat. Has anyone else noticed that Rudi's whole wheat is a huge bread! I mean, seriously, the slices are like 7 inches wide! Oh, yes, and I also ate a superb Honeycrisp apple.

I might get home in time for a late dinner tonight, we'll see.

rating: 6 (a 7.5 without the cheese)

Grilled Asparagus Sandwich, Cuban-style
(from the Spring 2003 issue of Veggie Life magazine)

4-6 spears cooked asparagus
1 hard-boiled egg, peeled and sliced (optional)
1-2 ounces reduced-fat Swiss cheese, or vegan alternative, thinly sliced or grated
1 soft burger bun, or submarine or hoagie sandwich roll, halved
1 tsp each, oil and vinegar
salt and pepper, to taste
cooking spray, butter, or margarine

1. Layer asparagus, egg slices, and cheese on bottom half of roll. Sprinkle with vinegar, salt, and pepper.
2. Replace top of roll and spray lightly with oil or spread sparingly with butter or margarine.
3. Preheat an electric grill (the kind with a weighted, hinged top), or sandwich press. Grill sandwich until cheese melts and fillings are hot.

For lunch today I had the rest of my salad from yesterday and a sandwich on an english muffin with hummus, turkey, avocado and cucumbers.

I had a few bites of my salad, I'll probably save it for tomorrow.

What about you? Leave a comment detailing a favorite non-traditional food or meal you feel is a must try.

PRICE RANGE: About $3-$15

THE GOOD: The food is delicious - The service is quick and friendly - Even a tuna sandwich was just awesome

THE BAD: The restaurant looks like a dive, a total hole in the wall

REVIEW

As I was riding my bike during my lunch break, I noticed this place. Now, a friend of mine had recommended that I try it a while back, and I kind of gave the "yeah, yeah" answer that I'd get to it someday. So, as I rode by, I figured I'd give it a shot if only because it happened to be lunch time, I was in the area, and I was kind of hungry.

Now, the first thing that I noticed was that the place was kind of dirty. Old carpets, peeling paint, and booths that looked like they might fall apart just from being sat in. From all appearances, the place was a dive, a hole-in-the-wall that kind of turned me off. But, ignoring that initial impression, and noting that the store was pretty well packed with a line almost out the door, I hopped into the queue.

You see, having spent some time in Hong Kong a few years back, I gained a whole new sense of the term "cleanliness." When you watch the chicken's head get cut off in front of you, with his live buddies in crates behind the counter, or any other of similar experiences, you quickly learn to stomach things like that. To be honest, the place wasn't even close to that bad. It just wasn't your typical "clean and freshly polished" Subway or Hogi Yogi atmosphere.

There were a wide variety of sandwiches, and sandwich styles, all to suit your mood. If you wanted just a quick bite, literally, you could order a 3-inch sub. On the completely other side of the spectrum, they offered a challenge to anyone who could finish their 24-inch monstrosity within a half-hour. A triumphant customer would get their name on the wall and a t-shirt. Unfortunately, I wasn't feeling all that ambitious.

Instead, I really just wanted a boring old tuna sandwich. With, of course, all the vegetables and some awesome sauces. They did me up right, asking the questions quickly, offering to toast it, and wrote it all down. I got an 8-incher, and that was just right for me at the time. (I didn't want to make the ride back to work on a full stomach. That can be kind of a pain.) It took just a couple minutes to make, I paid for it, and sat down in the booth.

Honestly, it was one of the best sandwiches I've ever had. It was big, it was a little messy, and it was really good. And that's saying something considering that it was a tuna sandwich.

Since that visit, I've been back a couple more times, and the result was the same. The place is great. The customer service was pretty good, but it's the sandwiches that sold me. The speed and the taste is hard to beat, and the price is right where it needs to be. So, if you're not anal about the not-so-super cleanliness, I'd recommend Sensuous Sandwich

- Allen

A word of advice to all you readers who one day dream of having a vegetable garden: 12 cherry tomato plants for 2 people is overkill. It kind of pains me to say that, because I L-O-V-E tomatoes and I am loathe to admit that I may have been a bit too greedy in thinking of how much I could realistically eat in the span of a few weeks.
(And, to all you readers who are shaking your head in amazement at how I could possibly have made such a gross overestimation in planting that many plants, well...what can I say? It was the dead of winter when we planned our garden. We started more tomato plants from seed than we thought we'd need because, well, they wouldn't all make it, right? Wrong. And now here we are, in a state of tomato overload.)
So: do you remember how I told you about the pile of tomatoes we harvested before going camping? We did indeed bring those tomatoes with us, and they were enjoyed by all and provided some nice fresh vegetables during the week. However -- going away at the end of August, when the tomatoes are ripening all at once, is kind of poor planning! We came back and picked another 20 pounds. I kid you not.

I don't mean to sound disappointed or sad or annoyed -- actually, I'm kind of proud of all these tomatoes. :) I didn't think I'd get as many as I did, so it kind of thrills me to see those pictures above! When B and I lived in Boston, we had such a tiny yard that just a few tomato plants seemed to crowd the space...now with our 20x50 community garden plot here in Ithaca, I think we kind of let loose and went wild with planting as much as we could in the space, and still didn't fill it up!

Even with sharing some of the haul with friends and eating ourselves silly with plain, raw, unadulterated tomatoes, we've still had a big pile sitting on the kitchen table that I've been working through over the past few days. I've been cooking and cooking and trying to decide what recipe to post...you're probably overloaded with tomato recipes right now, so I felt I should post something unique! a standout!! like-nothing-you've-ever-seen-before!!!

And then the pressure just got to me.

And, I realized, maybe you - like me - would just be happy to get some ideas, a little inspiration. So in the spirit of tomato inspiration, I'll just show you in photos of a few of the things that I did with our haul. And I *do* actually have a recipe for you, for a delicious sandwich we had this past weekend.

One of the first things I did with all the cherry tomatoes was to slow-roast them as Deb of Smitten Kitchen described. I now have two jars in the fridge of these lovely, sweet, utterly addictive treats, covered in olive oil.

On Labor Day, we had a light dinner of crostini with herb-garlic Boursin cheese, these slow roasted tomatoes, and local green grapes.

Mmmmmmm, this looks so good to me...my stomach just growled audibly.

As delicious as these slow-roasted tomatoes were, they don't completely dry out, so they're not good long-term keepers. For that purpose, I used a method for oven-dried tomatoes in From the Cook's Garden. I grew a variety of tomato called Principe Borghese (similar to a roma) that's supposed to be great for drying, so I gave it a shot. The method in the recipe requires endurance: halved tomatoes are seeded, then baked in a 175 degree F oven for 8-16 hours. Mine took about 14 hours to dry out enough to store. Yowza.

We had a simple side dish of halved cherry tomatoes tossed with some fresh oregano, olive oil, red wine vinegar, sea salt and freshly ground black pepper. Delicious and colorful.

I also made a roasted cherry tomato sauce and froze it to toss with pasta sometime during the winter.

One of our favorite late-summer salads made an appearance, as well: grilled steak salad with green beans, cherry tomatoes, blue cheese, olives and arugula. We don't eat beef all that often, but this salad is one of our favorite ways to have it in the summer.

We had some green beans from our garden and arugula from our share...I wish I could say I grew the Kalamata olives in my backyard, but Ithaca's definitely not an olive-friendly climate. The salad is dressed with a simple balsamic vinaigrette and topped with slices of medium-rare steak; I adore the bold flavors!

And one more use for those slow-roasted tomatoes: this sandwich.

I grilled some slices of eggplant (from our share), layered those with fresh basil from our garden, a few slices of creamy burrata cheese (fresh mozzarella with a creamy interior), and some of the slow-roasted tomatoes tucked into the top.

I set the assembled sandwiches onto my grill pan, and firmly pressed down with my spatula to get some pressed-sandwich action going...

...the result was a crusty, gooey, sweet, fresh taste of August.

What have *you* been doing with tomatoes lately? (I really *do* want to know; I still have more tomatoes sitting on my kitchen table!)

Besides just eating them juicy and raw, here are a few more tomato recipes I'd like to try:

Kristin's ricotta-stuffed roma tomatoes
Mark Bittman's tomato jam
Heidi's Heirloom Tomato Tart in a Parmesan Crust

_______________________________________________________________________________________

Grilled Eggplant, Roasted Tomato, Burrata and Basil Panini

View printable recipe

Ingredients
1 small eggplant, sliced into 1/4-inch thick rounds
a small handful of fresh basil leaves
half a ball of burrata cheese, sliced
a small handful of slow-roasted tomatoes, or oil-packed sundried tomatoes, or fresh tomatoes
4 slices of multigrain bread

Directions
Preheat a grill pan (or grill) and lightly brush each side of the eggplant slices with olive oil, then sprinkle with coarse salt and freshly ground black pepper. Grill the eggplant slices on each side until they're golden and tender. Set aside.

Lightly brush one side of each of the 4 slices of bread with some olive oil, then lay them olive-oil side down on a work surface. On two of the slices, layer the ingredients as follows: basil leaves, burrata slices, eggplant, then the tomatoes. Season with a little more salt and pepper. Top each with the remaining slices of bread, olive oil side up (you want the sides of the bread that are brushed with oil to face outward so they can contact the grill surface.) You'll now have two assembled sandwiches, ready to grill.

Transfer each sandwich carefully to a grill pan. Use a spatula to firmly press down on each, so you get some of the grill markings and so the ingredients smoosh together as the cheese melts.

When the first side is golden, carefully flip over and press down again with your spatula. When the second side is golden, remove to your work surface and cut each sandwich in half; serve when warm.

Makes 2 sandwiches.

Before or even after each bite of a sandwich, there is often a meaningful gaze from the sandwich-eater directly at the sandwich. The looks says plenty; "Sandwich, I respect you and everything you offer, but you must realize I need your sustenance to live, and as such the cycle continues."

I imagine this is a very similar conversation had between the Indigenous Americans and the Bison of the great plains.