With our tomatoes ripening faster than we can give them away, we are discovering new ways to enjoy them at every meal, and re-discovering old favorites. Last week we had turkey club sandwiches, with three layers of wheat toast piled high with lettuce, tomato, sliced turkey breast, bacon, and a paper-thin slice of cheese.
To make it even more garden-friendly, I Martha Stewarted a batch of homemade basil mayonnaise (recipe courtesy of J. Noelle at 24 Boxes). Mr. Peevie and I tried making our own mayonnaise one other time in the past 23 years, and it was an interesting experiment in non-emulsification. The end result looked kind of like something you'd clean up off the floor after a frat party.
But J. Noelle's recipe turned out fresh and creamy and delicious. What's next in the Peevie Kitchens, homemade ketchup?
Another garden treat we've been enjoying: fresh tomato and corn salsa. Here's the recipe from the Cuisinart cookbook, but I don't like cilantro, so I make it with fresh basil and parsley instead. If you use a whole fresh ear of corn, like I do, you might want to include some of the jalapeno seeds to counter some of the delicious corny sweetness and add a little kick. 'Sup to you. I love this salsa scooped up with plain old corn chips, or piled on top of grilled fish.