"The best laid plans.....often go astray" ----we were supposed to set up our usual booth at the Chatham Borough Farmer's Market last Saturday but due to unforeseen circumstances had to pull out at the last minute. Luckily they can fit us in this Saturday October 1st .....which means we will be at the Market for the next three weeks. I am actually glad that we are coming this Saturday as it is World Vegetarian Day! We are bringing our burgers and a side which Theresa hasn't decided on yet....she is after all the Master Chef! So we hope to see you there......
At the beginning of the summer I met Allison Fishman author of You Can Trust a Skinny Cook . She is the one who gave me the Kale Chips recipe. Anyway I found this recipe for Marinated Tomatoes on her website. I don't think she will mind if I share it here. I think they would be great with our Veggie Burgers....enjoy!
As seen in You Can Trust A Skinny Cook
Recipe by Kay Teagardner
- 1 pound ripe tomatoes, cut into wedges
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons dried parsley
- Greens of 1 scallion, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarsely ground black pepper
- Place the tomatoes in a resealable container. In a small bowl, whisk together olive oil, vinegar, parsley flakes, scallion greens, oregano, salt, sugar, garlic powder, and black pepper. Pour the marinade over the tomatoes. Cover and marinate at room temperature for at least 30 minutes or refrigerate for up to 5 days.
- Allow the tomatoes to come to room temperature before eating.
