Tomatoes Galore!

Earlier this spring, we planted tomato plants in our garden. In the past couple weeks, they have gone crazy!  This morning post-gardening, I picked a bunch of them and noticed that I also noticed that my basil was nice and plentiful. My gardening skills have always been lacking so I got really excited and decided to make something really great to go with our breakfast.

I diced the tomatoes up, added a drizzle of olive oil, a squeeze of lemon juice, some fresh basil and some salt and pepper.

YUM! Going with the whole tomato-basil concoction, I scrambled some eggs with some fresh mozzarella until the cheese was nice and gooey...

Top the eggs with the tomatoes and serve with your breakfast sides of choice... we love asparagus and sourdough toast. 

I could eat caprese any meal of the day. It's so light and summery and I'll use any excuse to work that tomato-basil-mozzarella combo in with anything. Plus with this plethora of tomatoes and basil in my garden, I'll have 2 out of 3 always handy, for a while at least!

Breakfast for Dinner

We are big fans of breakfast for dinner. I whipped up this savory scramble and it totally hit the spot. Not to mention, with only 4 ingredients it's easy and cheap.

Here's what you need:
About 8 eggs
1 bunch of asparagus
About 1/2 cup ricotta cheese
Grated Parmesan to taste

Start by trimming the bottoms off asparagus and slicing on a diagonal (it always looks pretty...)

Sauté the asparagus with a splash of water and cover for a few minutes until it's nice and tender. Drain from the liquid and set aside.

Beat the eggs with a dash of S&P and the scramble in a frying pan until they are no longer wet and gooey. Take them off the heat and mix in the asparagus and ricotta until combined.

I grabbed a loaf of kalamata olive bread at the market and toasted some slices. I also sliced up a ripe avocado that was ready to be eaten... and I wouldn't have wanted anything else for dinner! Ta-da!

Sunday Petit Dejeuner

On a beautiful lazy Sunday morning, there are not many things that I love more than a light breakfast al fresco. Forget any Grand Slam breakfasts... the French did it right, sometimes all you need is a Petit Dejeuner (noun) breakfast usually including a roll and coffee or tea.


So this morning, I put on a pot of coffee and busted out the Bisquick. Bisquick biscuits are the easiest things ever. (This recipe is also on the back of the box) Here's what you need:


2 1/4 cup Bisquick
2/3 cup milk


That's it. Mix it together, knead it out on the counter and cut into round pieces using an upside down glass. Put on a baking sheet and bake for 8-10 minutes in a 450 degree oven. (This recipe is also on the back of the box.)


Serve with some butter and your jam of choice (mine is always blueberry...) 

And here's the obligatory "even the dog wants one" photo...

Happy Weekend!