Well, we all knew that that little tomato sammich wouldn't be enough to last until dinner. Even as I was chewing the last bite, I knew that planning our actual lunch would be coming soon.
I've been going through old cooking magazines to take out the things I want to keep and clear out room on the shelves for more cookbooks. Yesterday, I came across an heirloom tomato salad which called for tossing hot pasta with raw halved grape tomatoes and torn basil.
We have a pint of cherry tomatoes from last week's market. They are hard for me to remember to cook even though they sit right there on the counter so I won't forget them. But they are so good that I am loathe to cook them even though I like grilled cherry tomatoes.
So I cooked up some fusilli, washed and halved roughly 3/4 of our cherry tomatoes, collected and tore some basil from the earthbox, and diced some mozzarella balls from earlier this week. At the last second, salt, pepper, and a glug of evoo from Il Bel Cuore. Talk about good use of what we have!
And so, a simple lunch (part two) to tie us over until dinner. So far, I have to find something to defrost, but we have to shell the English peas I bought last week. I know, they aren't from the farmers market, but I love English peas and they are hard to come by...
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