blowing hot and cold

Where does the time go? I can't believe summer is already winding down. Here are two side dishes, one hot and one cold, that I shall miss terribly when the summer bounty is no more.


On the cool side of things, we have this salad, which was directly inspired by a recipe from Kalyn of Kalyn's Kitchen. Resistance was futile since it contained both cilantro (my all-time favorite herb) and avocado, and fortuitously, I happened to have everything in the ingredient list. My only adjustment was the addition of diced banana peppers.


(note to self: a green bowl is not a helpful picture-taking aid)

The tomatoes you see (including that gorgeous yellow one) are from my "garden" (or rather, my tomato patch, since that's all I'm able to grow...). I might be a bit biased, but they're some of the best tomatoes that have ever passed between my lips.


(the fact that the tomato has buttocks just made it that much better...)

It's a delightful little side dish, refreshing and perfect for summer--thanks, Kalyn!

Side dish number two is based on a saute created by Chuck of Sunday Nite Dinner. While that dish made use of okra and basil, I again used banana peppers and cilantro. After sauteing, I also tossed in some red cabbage for color and crunch. It's pretty purty, ain't it?


The tomatoes I used in this dish came from my brother's garden back in good ol' Virginia. They're called Black Russians, and they are delectable. By delectable, I mean extremely juicy, perfectly sweet, and just the right acidity for my tastes.


Since these Black Russians are so phenomenal, I'm sending this dish to Ramona at The Houndstooth Gourmet for her You Say Tomato, I Say Tomahto event. Tomatoes rule.

Meanwhile, I was just opining to Pam of Sidewalk Shoes that someone needed to compose an ode to the wonder that is cilantro. So, without further adieu, here's my cilantro haiku (hey, even that rhymes--perhaps I'm a poet, after all...):

Green, verdant, pungent.
You can improve any dish.
Without you, I cry.

Hmm...perhaps not.