Recipes from Rose’s Kitchen

When I plant the garden in the spring my goal is to mark and remember everything that I planted. As the summer progresses, weeding becomes sporadic and labels get lost. I can’t even remember what kind of tomatoes I have in my garden but I do know the colors are beautiful this time of year. The yellows, reds, oranges, green striped and even purple. Picking a fresh tomato from the vine and eating it brings a smile and a feeling of yes, this is summer.

Tomato and Sweet Onion Salad

This is a quick salad to make and the secret is to let it sit for at least an hour so the flavours meld.

Cut 1 lb. tomatoes into 1/2-inch wedges and cut 1 pint cherry tomatoes in half. Toss with 1 small sliced sweet onion, 4 Tbsp chopped fresh basil, 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Let sit and serve as a side dish with grilled chicken or steak.   

Italian Salad

Quick, easy and fresh is perfect this time of year. Any homemade salad dressing will work with this salad.

1 large homegrown tomato

1 large avocado

3-4 green onions chopped

4 crispy bacon slices, crumbled

1/4 cup sliced black olives

1/4 cup feta cheese

Salad dressing

1. Slice the tomato and arrange on a plate.

2. Slice avocado and place on top of tomato slices.

3. Sprinkle onions, olives and bacon on top along with the cheese.

4. Drizzle desired amount of dressing on top.

5. Let sit for 15 minutes.

Vinaigrette

Make this ahead and keep in your fridge. I use sunflower seed oil because it doesn’t solidify in the fridge.

1/2 cup olive oil or sunflower seed oil

1/4 cup apple cider vinegar

1 Tbsp low-sodium tamari

1 Tbsp maple syrup or honey

1 Tbsp Dijon mustard or grainy mustard

1 garlic clove minced

Place all ingredients in a glass jar and shake until combined. Refrigerate and store for up to 1 week.