Time for some food photos.
I had zucchini to use from the CSA and decided that I'd vary my quiche ingredients to include zucchini. I usually use mushrooms, onions and tomatoes but skipped the mushrooms, reduced the amount of tomato and used lightly sauteed zucchini. I had some leftover Italian seasoned chicken sausage so sliced one up and added it too.
Photo above before the second layer of cheese. Photo below baked quiche.
I forgot that zucchini tends to be soggy and first servings were a bit wet. Below plated with cole slaw using Vicki Lane's dressing recipe (modified).
We usually eat leftover quiche for breakfast and Dan finished the last of it this morning before heading out to have cruise control fixed on the car.
Yesterday we had company for dinner. I planned to make scalloped tomatoes to accompany the marinated flank steak and saffron rice. I wanted to use up my cherry tomatoes but didn't think I had enough so at the grocery store I purchased two local grown tomatoes to complete the dish. Later when I checked the tomato vines in the raised bed I ended up filling this colander with cherry tomatoes.
I dumped the red ones out so you could see the yellow ones which are even sweeter in the bottom of the colander. There was no need to use regular tomatoes for the dish. In fact I had leftover cherry tomatoes.
Here's the dish of scalloped cherry tomatoes. This recipe comes from Joy of Cooking. The topping is made by melting 2 T butter in a pan and cooking diced onion. Then add 1-2 T brown sugar and once that's incorporated add a cup or so of bread crumbs. I used Panko this time. This has been a long time favorite recipe for summer tomatoes.
