Winter slow-roasted tomatoes

Merry almost Christmas! Why am I posting about tomatoes? It is the first day of winter and tomatoes are at their peak in the thick heat of the summer, not in this cold, cold winter. The reason is a few weeks back my mother-in-law gave me a quart of cherry tomatoes. My father-in-law had bought them at the supermarket because she likes to munch on them year-round, but apparently he had bought the wrong kind so she passed them along to us in case we would eat them.

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Ready for the oven

I consider it a gift (or a curse) of mine to not waste food. I either try to repurpose it or eat it as is. Sometimes I forgive myself if I realize I’m taking it a little too far and I will throw something away, but most of the time I try to think of creative ways to use it. Though I like tomatoes, I don’t get excited about eating them by the handful, particularly in the off season when they tend to be lackluster. When I worked at a country club in Ohio we would roast the little beauties in a low oven with dried herbs and oil until they puckered into sweet, intensified tomato gems. To be honest, I can’t remember how we served them after that: on salads perhaps, or as part of an appetizer. However you decide to use them, they will make a most excellent winter condiment to spice up your lunch sandwich, mix into your pasta, or to toss into your green salad. There is really no recipe, just guidelines, so take them with a grain of salt.

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Blistered and beautiful

Roasted Tomatoes

inspired by Smitten Kitchen

1 quart of cherry or grape tomatoes

1 head of fresh garlic

salt, pepper, and other herbs

olive oil or canola oil

Preheat your oven to 250 degrees F. Rinse tomatoes and slice in half from stem to bottom. Toss to coat in oil, a tablespoon or two maybe. Sprinkle with coarse salt, pepper, and other herbs desired such as thyme, rosemary, or basil. Break up the garlic into cloves (unpeeled) and toss with tomatoes. Spread on a parchment paper-lined baking sheet and roast until puckered and sweet. This should take 1-2 hours. Let cool or use right away. You can keep the garlic cloves whole and peel them before use or peel and chop finely or mash into tomatoes. If you don’t use right away, feel free to store in the fridge with a little bit of oil. Note that if you use olive oil it will solidify around the tomatoes in large yellowy chunks, but it will liquefy again when heated.

Possible uses: Mix into pasta, soups, salads, or sandwiches.

Lilacs, Spring Salads, and Grilling!

This past Saturday we celebrated spring’s sunny and warm weather with a 15-mile bike ride to explore some neighborhoods around Seattle (our first bike ride since moving here nearly 8 months ago!) I gripped my handlebars until my hands ached as we tore down sloping hills and I lost my breath crawling up the steep climbs that made for breath-taking views when you turned around. The Seattle winter may be pretty depressing with all of the rain and darkness, but the spring certainly makes up for it.

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After dragging our aching bodies through the rest of the afternoon, we had our friends, Zack and Kelly, over for a casual Saturday night dinner. They brought us lilacs picked fresh from their backyard and a jug of fermented apple juice cider that they’d been brewing in their house.The smell of the lilacs reminded me of the lilac bush we had in our backyard growing up and the posed pictures my sisters and I would take, each of us leaning in to smell the lilacs while smiling blissfully.

With the coming of summer and the spring hues beckoning us to spend more time outdoors, I find the need for easy, delicious, and no cook (or minimal cooking) meals: salads that can wait for us in the fridge when we’re ready to come inside from a long day in the sun and food that doesn’t weigh us down more than the heat already may. I’m trying to amass a salad recipe collection that I can turn to in times of spring and summer need, but I still have a long way to go. Some of my favorites:

Summer Pasta Salad with Roasted Veggies (what we had with Zack and Kelly) – this recipe works great with summer vegetables, though ideally you would grill the veggies to save turning on the oven.

Chickpea and Couscous Salad (I make it with regular couscous or make it with quinoa!) – extra cumin, extra chickpeas!

Marrakesh Carrot Salad (my new favorite) – texture and flavor heaven; the perfect combination of sweet (from the dates), salty (feta), crunchy (pistachios), and soft.

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With warmer weather also comes the season for grilling! I have never been a grill master, but that is partly due to my lack of practice, having rarely used a grill. Since living in apartments we have not had our own outdoor space, which makes it tough to own a grill. Thanks to the shared rooftop deck at our current place (and shared grills), I have taken advantage of the warm weather and have grilled twice with great success!

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I started out by pounding my chicken breasts, both to tenderize and to ensure they were all an even thickness. If you have a thick center and thinner outsides, you’re going to burn or dry the outer parts before the inside is cooked. Afterward I marinated them for about an hour in a simple lemon, rosemary, and olive oil marinade. Marinading adds both flavor and tenderness to chicken breasts.

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After a short time in the marinade, I gathered my tools and fired up the grill. The results – juicy, flavorful, and something to be proud of.

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Lemon-Rosemary Grilled Chicken

juice and zest of one lemon

1 sprig fresh rosemary

1/2 cup olive oil

1 tsp. salt

1/2 tsp. ground black pepper

1 clove garlic, minced

2.5 lb boneless, skinless chicken breasts

Mix the ingredients for your marinade and set aside. Meanwhile using a meat mallet and a non-slip cutting board, pound each chicken breast under a sheet of plastic wrap until an even thickness. Be careful not to pound it so much that it rips apart.

Place chicken in a 9×13 glass dish and pour the marinade over tipping the pan or using a spoon to make sure it spreads over every piece. Cover and refrigerate for one hour.

Remove the chicken from the fridge and begin heating your grill to medium (about 350 degrees). Once the grill is beginning to heat up, oil your grill with a brush or a paper towel dipped in oil (use tongs to apply the paper towel). Carefully lay each piece of chicken on the grill and close the lid. Cook for five minutes. Flip the chicken and cook another 3-5 minutes, until at least 165 degrees in the middle. Remove and let cool for 5 minutes before slicing to allow the juices to redistribute in the meat.

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Slice and serve hot or cold atop your favorite bed of greens or another side salad. Happy grilling!