Some days, this little muse is excited about her lover's aspirations. Other days, when left alone while he writes briefs in the library, I wish he was OK not making a better life for us or following his dreams. Scratch that...I don't like crushing dreams and I'm hoping for that Subaru Forester in 3 years. Regardless, I wish he were home.
On days like this, I don't really feel like cooking for one. Why spend an hour making lunch to be eaten alone? And how many recipes really make one serving? Normally, this sort of thinking results in a lunch of marshmallows, pita chips with hummus, and a couple crackers with peanut butter on them. Not so today.
Today, a few tomatoes were starring out from the fruit (or vegetable, as it were) bowl and there was a little left over feta sitting in the fridge. This called for a raid-the-pantry/throw-it-all-in delicious lunch.
Warm Tomato Feta Salad
- 1 Heirloom Tomato
- 3-4 tablespoons feta
- 3 tablespoons combined mozzarella and fontina
- 1 1/2 tablespoons butter, melted
- 1/4 cup bread crumbs
- 2 sprigs thyme
- arugula
- olive oil
- balsamic vinegar
Cut the tomato into 3-4 slices and clean out the seeds (this keeps the salad from getting too watery). Place the tomato slices onto an oiled cookie sheet. Crumble the feta over the tomato slices and then top with mozzarella and fontina. Season with a pinch of pepper.
Combine butter, bread crumbs, and thyme. Sprinkle the mixture over the tomatoes and cheese. Place in an oven at 350 degrees for 10 minutes, until the bread crumbs are golden and the cheese is melted.
Place arugula on a plate and dress with a bit of olive oil and balsamic vinegar. When the tomatoes are warm and melty, place them over the arugula and enjoy.
Could at get any easier, ladies? 1-2-3 lunch using up ingredients that are laying around the house. Almost good enough to ease the pain of eating it by yourself - wine is better for kicking that feeling.
I make something similiary to that. I take Roma tomatoes during the winter when SOME of us can't GET Heirloom tomatoes and cut them in half, sprinkle with salt,pepper and toss with olive oil and lay them face down on a half-sheet pain. sprinkle them with a tablespoon or so of sugar for the whole pan (about 12 tomatoes???) and slow roast them at 200 for a couple of hours. Then I take those and build the same type of salad around a few and put the rest as a side dish for the next meal or two. Way to make winter tomatoes edible, and I totally stole that recipe from Ina Garten of Barefoot Contessa fame.
ReplyDeleteI obviously can't type or spell today either!
ReplyDelete