Friday, July 29, 2005


Saskatchewan Menu of the Week -- 26 July 2005

Breakfast -- Scrambled eggs with chopped tomato.
Lunch -- Cold sliced beef on a bun
Dinner -- Tomato and basil salad. Crusty bread.

No salad screams "summer" like a tomato and basil salad. Made with ripe tomatoes and fresh basil, it is the simplest and yummiest salad in the world. Basil grows like crazy in our climate, so I use lots.

Basil grows abundantly in our climate, so I always have a pot of basil close to the back door. My mom grows more basil in her garden on the farm, so I have plenty to preserve for winter cooking. I just love the aroma of basil in the middle of February - it sparks the distant memory of summer's heat. (See the recipe for BASIL CUBES on 19 March 2005.)

For the salad, slice or chop the tomatoes according to your preference. Chop or tear a handful of basil and sprinkle it onto the tomatoes. Make a vinaigrette with oil and vinegar (I use balsamic vinegar). Pour onto the tomatoes. Sprinkle on salt and pepper to your taste. For added variation, add tiny cubes of mozzarella cheese. Use the bread so soak up any vinaigrette left on your plate. Good to the last drop!

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