Fresh From The Garden

Over the weekend we drove back to our old house (that we moved out of a week ago) to clean up and pick up the last few items left behind. One of the best surprises was in our garden. The remains of four very dead tomato plants covered in plump, juicy, red tomatoes. We got about twenty, which is a pretty good haul considering we planted the tomato plants out of season and these were the very last of them. We brought them to our new home and decided to make a feast of the pickings.

Tomato Kebabs with Arugula Salad and Grilled Cheese

small tomatoes (the amount depends on the kind, ours were roma so they were on the big side, i would also suggest grape or cherry tomatoes), enough to fit on 2 skewers/person
1 onion (chopped in half then sections so you can skewer through a few layers at a time)
2 handfuls of arugula (which is a very easy and quick lettuce to grow, but also readily available at the grocery store)
Sour dough bread(we buy La Brea and slice it thick), 2 slices per person
pepper jack cheese
1 lemon
oil, salt and pepper


1. Soak skewers for 20 minutes, heat grill

2. mix 1 T oil, slat a pepper together, toss tomatoes in this

3. Slide tomatoes and onions alternately onto skewers (2 skewers per person I think)
4. put the skewers on the grill
5. Cut cheese and place on bread like for any open face grilled cheese
6. Add the grilled cheese to the grill when the tomatoes are starting to get slightly charred and juicy looking

7. Toss arugula in zest and juice of one lemon, salt and pepper
8. When the tomatoes have popped somewhat and look slightly shrively and the cheese is melted pull it off the grill

9. Serve with the skewers between two slices of grilled cheese(for presentation of course) and arugula to the side to eat with fallen tomatoes

enJOY