sprinklefingers

ah, summer. don’t tomatoes taste just like summer? they do.

mark bittman has some delicious ideas for heirloom tomatoes. makes me want to run to the farmer’s market right this minute.

first up, bittman’s take on summer tomatoes with more than just salt, pepper and a drizzle of olive oil.

next up, an amazing interactive display of delicious tomato recipes. so pretty i just want to eat it up.

no too long ago i decided to go on a ‘salad for dinner’ d-word, remember? and for the most part that’s worked really well. i haven’t started hating lettuce or anything, and late spring/early summer vegetables are continually popping up at the market - wonderful!

mark bittman and i must be sharing at least a portion of a brain because in his latest piece for the ny times he gets all salady. of course the graphics are stunning (as usual), and he includes a recipe for a raw kale salad! i love raw kale salad!

first, the graphics, straight from the ny times:

and then there’s this - a salad matrix!

and, finally, the recipe for raw kale salad:

now, most people refer to raw kale salads as ‘massaged’ kale. and i refuse to do so. here bittman says to ‘knead’ the kale, which is a heck of a lot more palatable than massaging it. so, let’s knead some kale!

Kale Salad With Raisins and Blue Cheese
straight from mark bittman of the ny times

Use kale, not chard; instead of cooking, chop and drizzle kale with 1 teaspoon each olive oil and sherry vinegar; knead until tender. Toss with 2 grated carrots, 1/2 cup raisins, 1/2 cup blue cheese and honey-garlic vinaigrette: 1/3 cup olive oil, 2 tablespoons sherry vinegar, 1 garlic clove and 2 teaspoons honey.