Aunt Suzy says

Another great no-cook recipe to beat the heat!  Salon.com has a recipe contest every week called Kitchen Challenge.  Two weeks ago the theme was “your tastiest raw tomato dishes” and this recipe was chosen as the best.  It caught my eye because it used many of my favorite ingredients all put into a sandwich – and it comes with a great story!   This is the second time we’ve made it – and we might make it again this summer as long as the tomatoes are so delicious.   This is one of those recipes that you can add or subtract the ingredients you use to your taste.  For example, we did not use the hard-boiled egg and we added sliced Hungarian peppers to give it a little zing.

I know that many people are growing and buying heirloom varieties (which I love), but I must say a classic red, round homegrown tomato will be the ticket for this recipe.  We served it with both a Spanish Rose wine (last time) and yesterday with a white Cotes du Rhone.

Sliced ripe tomato

2 hard-boiled eggs, sliced

Italian tuna packed in olive oil

Cooked cannellini beans

Green or black olives (or a combo), sliced in half

Thinly sliced red onion

Fresh mint and basil leaves

Olive oil

Salt and pepper

Crusty sourdough or ciabatta (rolls or loaf)

Slice the bread in half and toast to desired doneness.  Sprinkle each side with a little olive oil.  Put all or some of the ingredients on the bread in any order that you want.  Dig in!!

Here’s a pic of my sandwich using a sourdough roll from Trader Joe’s.

And below is a photo of Randy’s sandwich on ciabatta.  We agreed that we liked the ciabatta better, but both were good.

Aunt Suzy says

The heat that has been plaguing the rest of the country has finally caught up with us here in the Upper Midwest.   On Sunday it was mid-90’s with bright sun and humidity, so Randy and I decided to make a variety of salads for our main meal.  We split the cooking, which allowed us time to play a cribbage game – one of our favorite things to do on a Sunday afternoon.

 These salads are either no-cook or minimal cooking, like sauteeing a few items.  Two of the salads are from a previous post – Tuna with Roasted Peppers and Pine Nuts, which includes a link to the Morrocan-inspired Carrot Salad with Feta from Smitten Kitchen.  (The carrot salad uses Harissa.)  I am excited to have recently purchsed a new-fangled Julienne Peeler, which I think makes for a crunchier and lighter carrot salad than a box grater.   We also made White Bean and Arugula salad from Mark Bittman’s great 101 Salads N Y Times article from last summer.  (If you need salad ideas, check this out!)  And lastly, we made one of our favorites, Zucchini Carpaccio with Arugula and Shaved Parmesan.  All made more delicious with the refreshing French rose wine we served wtih the meal.  So if it’s hot where you live, stay cool with one or more of these delicious salads!