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Posts tagged ‘summer salads’

Indian Summer Tomatoes! (and what to do with them…)


I’m back.  Or at least I’m trying.  Life got in the way these past two months…though I can’t quite pin it down to one thing.  There were house guests, school starting again, typical work stresses, trying to actually have a vacation, last-minute chaperoning of an outdoor ed trip, and life in general.

As I was looking through all the photos that have accumulated over the last two months…a significant portion of the dishes include tomatoes.  Let’s review, shall we!

A lovely typical caprese with fresh tomatoes, basil from the garden, peppery and buttery olive oil, sea salt, fresh black pepper and of course fresh mozzarella and a drizzle of balsamic vinegar!

Then there was the tomato and zucchini herb tart with gruyere…

We can’t forget the late summer farmer’s market heirloom tomatoes…

…and the burrata, oversized buttered croutons and herbed vinaigrette that took these tomatoes from summer treat to inspirational dish!

Although only garnished with tomatoes…this dish seemed to be in line with the others…

Zucchini, onion and pasilla pepper omelet with goat cheese and herbs!

I sit currently near an open window with blue skies and plenty of sunshine, which means is slightly hard to imagine that the rest of the country is slowly slipping past the height of fall and right into that season the follows autumn (and must not be named yet).  With a radio report of record October snows in the east…I promise, I’ll try to get my fall on out here in SoCal!  I feel the pull of seasons, but when it’s still 80° outside, it’s hard to consciously turn the oven on and roast things, or make soups, or even bake.  The nights are becoming increasingly cool…I even brought out a down comforter for the bed…as lows are in the high 40’s.  (don’t laugh)

I’ve got a few more posts to come and the motivation and inspiration to get back into the kitchen is creeping back!  How is your fall going?  Anybody else still enjoying the last few tomatoes of summer?

eatery 1025 :: You Should Go To There!


Utah… a culinary wonderland! (?)  Yep…I just used Utah and culinary in the same sentence!  I do this not out of foolishness…but because I actually know!  Of course, I could spend at least an hour or two telling you all about the secret spots, my new faves, the good ‘ole standby’s, the uniquely Utah locales, and of course where to find the best beer…nope…I’m just going to tell you about one little place that is well-deserving of your attention!  eatery 1025.  

I am not the first to take notice…and will not be the last.  Due to my lack to photography skills…I have borrowed a photo from the Salt lake Tribune as my attempts hardly did justice to the beauty of the chilled beet and cucumber soup!

(photo courtesy of Francisco Kjolseth/Salt Lake Tribune)

There is just one little quirky thing about eatery 1025…it’s technically in Bountiful.  Don’t let this stop you…it is worth the trip…right off the freeway…no big deal…it’s closer Alta and Snowbird!

The self-describe their menu as clean with seasonal ingredients.  I would agree although I’d throw in a splash of creativity, a slight lean towards gluten-free and vegetarian and a knack for taking dishes found on many menus and making them unique and extraordinary.  Executive Chef, Chelsa Best and Sous Chef, Liam Connelly have put their all into this little place and expanding the gastronomic horizons of Bountiful!  (and they have a tiny kitchen – having worked in kitchens, I know the challenges of tight spaces…you’ve got to have some happiness in the kitchen if you want your food to have love…which it does!)

Blah, blah, blah…get on to the good stuff…

Spicy Turkey Lettuce Wraps

Sampling of side dishes:  honey-glazed carrots, rosemary fingerlings and curried cauliflower

Caesar Salad – parmesan frico, hearts of romaine, chopped hard-boiled egg, grilled red onions, crouton fingers, and last…and my favorite…fried capers!

Zucchini ribbons with chicken sausage and ricotta salata – no noodles here, just zucchini.  Fresh and brilliant!

Can you tell that we ordered many things…

Sweet pea spinach salad with caramelized onions, pine nuts and topped with salmon

Grilled ham and cheese with mustard and caramelized onions on sourdough

You can’t go wrong with a traditional and nicely grilled cheese sandwich

Chicken gyro on fresh pita

The space is bright and inviting mimicking the character of the dishes.  Currently they are serving breakfast (go for the oatmeal brûlée!) and lunch and will hopefully be serving dinner this fall.

Of course, I couldn’t leave without a sweet nibble…and truthfully, despite the bursting-at-the-seams feeling in my stomach…I could have squeezed in at least two more of these…they were that good!

Vanilla cupcakes with fresh strawberry mascarpone frosting!

(do you want to know a secret…?  these cupcakes are gluten-free!  I am not usually a fan of gluten-free…and I would not have known…delicious and made fresh daily on site!  Shhhhhh…don’t tell anyone!)

Overall, the menu is filled with options to satisfy both traditional and eccentric tastes while not overreaching.

What they do…they are doing well.

You Should Go To There!

eatery1025 •1025 South 500 West • Bountiful, Utah • 84010

**I may or may not know and or be related to the sous chef.  This in no way affected my overwhelmingly positive and delicious experience!  :-)

Peach Caprese with Arugula


Simple is better!

Start with peaches,  *juicy, ripe* peaches.

Layer with *juicy, ripe* tomatoes and fresh mozzarella.

Top with fresh arugula and drizzle with olive oil and good balsamic vinegar!

Most important part:  Enjoy on the porch with iced gin and tonics during the evening hours with someone you love…or at least someone who you don’t mind too much.

Done!

Fresh Corn and Basil Salad with Black Beans


I love summer.  I love food in summer.  With June Gloom…it’s difficult to get that true summer feeling.  Salads like this help.  I love all things in this salad.  Fresh corn cut off the cob, diced red onion, black beans, basil chiffonade and topped with a few diced tomatoes.  I threw this together for a midday work barbecue today and I can’t wait to get some on my plate.

Fresh Corn and Basil Salad with Black Beans

6 ears fresh corn shucked
I small red onion, diced
1 can black beans, drained and rinsed
Fresh basil
3 tbsp. Cider Vinegar
3 tbsp. Olive Oil
1/2 a lime – squeezed
salt and pepper

Place shucked corn ears into salted boiling water for 3 minutes…just to cook out the starch a bit.

Remove from boiling water and place in an ice bath to stop the cooking, when cool, remove and pat dry.  Cut kernels off of the cob, holding the ear vertical, and cutting as close to the cob as you can without getting too much of the pith.

Throw corn, diced onions and black beans in a bowl and mix.  Add in vinegar, olive oil, lime juice, salt and pepper.  Make sure to taste along the way to get the seasoning right.  If you will be serving it cold (from the refrigerator) season a little more heavily.

Right before serving, chiffonade the basil, and toss in.  I topped it with a few seeded and diced tomatoes for a little punch of color.

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