Mixed tomato salad with pesto

This recipe (and a blog update) has been long overdue. But I think I may have found the perfect way to end this lengthy hiatus – a quick and easy tomato salad with a vibrant pesto dressing. Just wanted to subtly also point out that ALL THE TOMATOES WERE GROWN IN MY GARDEN! All organic and pesticide-free. There’s no going back now.

The striking medley of hybrid tomatoes that I’ve used are more sweet than tart, and the light pungency of the balsamic vinaigrette really accentuates their sweetness. You know, like sprinkling salt on a slice of watermelon? It’s magical.

The pesto is from a jar, but I bet it would taste even better if you made some fresh. Here’s a recipe, if you’re interested (they even show you how to make it in a mortar and pestle if you’re into that kind of thing). It feels so good to be back here again, and I can’t wait to show you what else I did with my big bounty from last week!  Continue reading

Balsamic-roasted Brussels sprouts

I have kale growing in my little terrace garden. When you look up information on plants that can handle humidity and soaring temperatures in tropical climates, kale is definitely one that wouldn’t feature anywhere on that list. I wouldn’t go so far as to say my plants are in the best shape (they seem to be a little stunted and taking forever to grow), but what even with their constant share of burns and pest attacks, they seem to be thriving. Real fighters.

Let’s talk about Brussels sprouts..we have got to first stop bullying them so much. Sure they smell like fart sometimes when steamed, but hey, so do cabbages! Maybe it’s because they belong to the same family tree (or plant, as the case may be) as them along with broccoli, kale and kohlrabi. Who knew!

I’m not going to tell you that this is the only way to eat these oval green nubs, because I honestly never disliked them in the first place. This however, is a really good way of getting acquainted with it – the pungent balsamic vinegar cuts through the sulphur-y odour that is often emitted when you cook Brussels sprouts. Also, slow roasting in the oven after being tossed in this robust marinade makes them caramelize perfectly just around the edges, keeping them slightly crispy on the outside and delicately tender within.

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