We (read that as I) am responsible for the middle school gardens this week. And next, because the payoff has been great and I'm ready to sign up for the rest of the summer. Or at least until the tomatoes are done producing. I filled my colander with tomatoes the other day and then came home and picked another dozen off our own plants.
The first night we had pasta with cherry tomatoes, garlic, basil, olive oil and Parmesan. Can't beat it.
But sometimes you need another cherry tomato recipe. Today I made one up.
1 can corn (drained)
1 can black beans (rinsed)
1 cup pearl cous cous (measured uncooked-- you then have to cook the stuff)
lots of cherry tomatoes, halved
red wine vinaigrette, from the salad dressing shelf. (Feel free to improve upon store bought dressing. It's what I had.)
parsley, chopped
basil, chopped
I served it with fish, but it could have held its own as a summer salad. Yum!
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