It's been quiet around here recently, and for a good reason. This little space of mine is getting an well-deserved update, and I should be up and running with the new site next week.
But while that has been going on behind the scenes, the late summer vegetables are still lingering, in my backyard as well as in the market, and knew I needed to jump back on here and share one last late summer favorite. I hope you haven't moved onto butternut squash on me already.
It's kind of that in-between season time right now, the days are still warm but at night the chilly air is sneaking it's way in, and before we know it jackets will make their way back into our daily wardrobe. It right about this time that I start roasting my veggies instead of eating them raw, and this is one of those recipes I will be using to get my last bit of late summer indulgence on.
This swiss chard pesto is a new one for me and I've been putting it on anything and everything. I've make kale pesto, and I've made plenty of basil varieties, but this swiss chard pesto is going to be a new staple. Plus it is just another way for me to use and freeze the mass amounts of swiss chard I ended up with in my garden this season.
Let's be serious for a second. I'm not fooling anyone with this vegetable stack.
You and I both know that stacking vegetables makes them look wayyy better than if I were to just carelessly throw them into a salad. It's impressive, it's fun, it's thought out, it makes you feel super creative. We should all be stacking more vegetables.
It's like when I get my hair blown out, I just feel a little more fancy and little more special. Same hair, same person, just a little something extra. Same tomatoes, same ingredients, but they just look and feel a little more special.
When I was at the market the other day, I saw dozens of gorgeous heirloom tomatoes. I wanted to take a bunch home and love them and make them feel special. I didn't want to mutilate them, I wanted to show off their quirky crevices and imperfect shape. I wanted to bring out their juicy texture and taste. I wanted to throw a party and have them be the main event.
Well, I ended up making this salad and ate it all by myself for lunch. Tomato party for one .... why not, right? But as I was eating it, I daydreamed about how impressive it would be to walk out with these gorgeous stacks of tomatoes as an appetizer at our next bqq. I am going to do that, I think you should too.