Right about now tomatoes are flooding farmers’ markets, and just like that, they’ll be gone in a few weeks. That’s just the way it goes as summer fades into fall. Canning is one way to extend the season, but that takes a bit of time not everyone has available. Another way, and one that can take your salad to the next level, is to slow roast them.
Slow roasting takes some time, but it’s all hands off. Pop them in the oven while your doing another project around the house, and you’ll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.
Slowing down, and savoring the moment is key to feeling balance (though we know the slowing down part is often easier said than done). It’s also the secret to enjoying this salad since the window for enjoying fresh figs seems to close as quick as it opens. On the surface, this is a ridiculously simple salad. No fuss, just our Blackberry Vinaigrette paired with peppery baby arugula, fresh figs, and tendrils of shaved Pecorino cheese (Parmigiana works beautifully, too). It offers a lovely way to end the meal, but also works well as a side salad, served with grilled fish.
As our Facebook and Instagram feeds fill with back to school photos, it’s hard to believe summer is coming to a close. That also means it’s time to pack school lunches again. One thing I’ve always loved about this daily ritual is it provides a way to connect with my daughters when I’m not actually with them.
At ages 8 and 13, they take pride in packing their own lunches, but thankfully they still let me lend a hand the rest of the time. Bento boxes are all the rage, but don’t let rice shaped into cute little bears intimidate you from using them. A homemade lunch can be creative in what you pack without needing to sign up for master craft classes.
I love bento boxes because they rescue plastic and paper from the landfills. They also offer an actual dining experience—think of them as portable, self-contained plates. My daughters love the feeling of surprise as they open them to see what mom tucked into each compartment. So, it was a natural for us to partner with ECOlunchboxes on some back to school recipes. Sophia already uses them for her kids. They graciously sent me a few to test drive. We used them for a summer picnic, proving that these 3-in-1 nesting lunchboxes are useful year-round.
I decided to repurpose some leftovers for one lunch. Heating up last night’s dinner for the next day’s lunch isn’t a new idea. Turning it into something totally different, though, gives new life to leftovers. The resulting main course was Rice & Bean Lettuce Cups. They’re a spin on vegetarian tacos, sans the tortillas. Hope your kiddos love them as much as mine.
Here’s the recipe.
Watermelon is the quintessential summer fruit. A thick, cold slice on a hot day is the perfect antidote. This year we’re bumping watermelon up from dessert, and serving it as an appetizer—on a stick! Best part? These are great when entertaining—no utensils or dishes needed. They’re so easy to prepare, you can even enlist the kids for some help in the kitchen.
Our Blackberry Vinaigrette adds some acidity to balance the cool sweetness of the watermelon, while the feta cheese adds a salty kick. You can prep the skewers a day in advance. Just wait until you’re ready to serve them to add the cheese, mint, and dressing. The recipe we’re sharing is more a suggestion than a hard set of rules. You’ll notice we don’t even list specific ingredient amounts. Make as many, or as few as you want, and use mini skewers or standard size ones—all depends on the occasion at which you’re serving them.
Here’s how to make them in your own kitchen.