No baking this weekend. No flour or brown sugar. No mixers or butter. This weekend was more of a feast of fresh local ingredients that were screaming summer time. My sister and brother- in- law came to visit from out of town, and to celebrate and we were able to create some gosh darn good grub. A sunny peach bruschetta, BBQ Tri tip, grilled corn, and fresh bean and tomato salad.
White Bean and Tomato Salad
Adapted from Bon Appetit June 2010
This salad is super fresh and super easy to make. Let it sit a bit before serving to let all the flavors mingle and get happy.
1 can white cannellini beans rinsed and well drained
2 1/2 cups grape tomatoes sliced in half
2/3 diced red onion
1 & 1/2 cups sliced radishes
1/4 cup fresh dill
3 tablespoons fresh lemon juice
1 tablespoon of balsamic
2 garlic gloves, pressed
Optional drizzle of extra virgin olive oil ( I omitted as I felt the salad did not need it)
Salt and pepper to taste
Toss all of the ingredients together in a large bowl. Season with salt and pepper to taste. You can let all the flavors marinate together at room temperature for about an hour. Then serve and enjoy. Super fresh and easy.
Peach and Nectarine Bruschetta
Created by my husband
You can add as much or as little of each ingredient depending on your taste
1 peach diced
1 nectarine diced
2 tablespoon red onion diced
2 tablespoons red bell pepper diced
1 teaspoon (or so) of aged balsamic
salt to taste
Cilantro about 3 tablespoons chopped
Mix together. Slice a baguette toast. When well toasted top with the bruschetta. So good.