Simple Sungold Summer Salad
3 pints sungold (or other) cherry tomato, sliced in half
handful fresh basil leaves, or to taste, chopped fine
dash of light oil
salt and freshly-ground pepper, to taste
1-2 Tablespoons balsamic vinegar, or to taste
Mix tomatoes and basil with a sprinkling of oil (just enough to coat), add salt and pepper to taste, and add vinegar to taste. Toss and serve (serves 4 as a side).
Tomatillos for Breakfast (no, really!)
a few Tablespoons of coarsely-chopped red onion
just a bit of finely-chopped jalapeno
3 ripe tomatillos, skinned and chopped in bite-sized pieces
a leaf of your favorite green (collard, kale, chard, radicchio ...), chopped as coarse or fine as you like it
Heat a small cast-iron or heavy stainless steel skillet over medium heat. Add a bit of light oil (or butter if you prefer) to grease the pan. Sautee onion until it is softened, then add jalapeno and tomatillo and sautee a few minutes more. Add the greens and sautee a few moments more to soften (if you like you can lightly salt here). Crack the contents of the two eggs into the pan and scramble them into the veggies with a fork until the eggs are as cooked as you like them. Eat and enjoy with toast, wrapped in a lettuce leaf, with potatoes, grits, or your other favorite breakfast foods. A great way to start the day.