Tomato, tomatoe...

Tomato and Herb Salad  from Sunset

Ingredients

• 2  pounds  assorted vine-ripened tomatoes
• 12 to 14 Slices of Fresh mozzarella
• About 1 tsp. sea salt
• 1 1/2  tablespoons  red wine vinegar
• 1/2  teaspoon  honey
• 1/4  cup  extra-virgin olive oil
• 2  to 3 sprigs marjoram
• 10  to 12 basil leaves

Preparation

1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

We have a winner! Congratulations!

Congratulations to Shenais Bock of Portland, OR for winning the Reclaimed Firewood Bench from our Spotlight on Greeneyed.com. 

And, of course, Anthropologie has done it again.  Check out one of their newest necklaces below.  I know I can totally make this.  Anyone else up to the challenge?  I will post the image of mine sometime soon. 

 

Croque Monsieur

 This recipe is in the "Spread a little Joy" cookbook from Philadelphia Cream Cheese.  I just changed it a little.  (Thanks to Faith- N- Neil for letting me know about the book at Stracks!)

 Ingredients:
2 Slices of Wheat French Bread
2 Tbsp. Philadelphia Cream Cheese
4 Thin sliced Black forest Ham Slices
2 Swiss Cheese slices torn to fit onto the bread
A couple dashes of Oregano, or whatever spice you like

 Spread Cream cheese over each slice. Dash with Oregano. Layer the Ham and Swiss Cheese.  I tossed some pepper on top too.

 Broil 30 seconds or until cheese is melted.  Deeelish!!