I’m still thinking about Italian tomatoes. I could eat them all day, every day…and I did for 2 weeks.
The tomatoes in Italy are so flavorful and sweet that even the seemingly unripe, green-ish tomatoes are better than any tomato I’ve had in America. Their tomatoes taste how a tomato should taste yet that flavor is still beyond your imagination unless you’ve had one.
I’ve had canned San Marzano tomatoes and I know those will greatly alter the flavor of a recipe for the better but the fresh ones in Italy cannot be outdone. I know this all sounds dramatic but let me assure you, it’s truth.
Over the past couple of months and weeks, Lauren and I have each had huge job transitions and busy schedules. Then came our two week Italian Vacation!
We celebrated the marriage of Marianne & Gio, with many friends, halfway around the world and it was amazing! Let me tell you, those Italians know how to throw a wedding party. 5 course dinner with a ridiculously huge buffet of appetizers beforehand, complete with a prosciutto tree thing?? Who does that? Only the classiest.
Soooo we’re going to Italy in THREE days!!! Chrissy and her man leave tomorrow and Chris and I are right behind them. We’re headed to Sorrento for our friend’s wedding where there will be a 5 course meal served over 4 hours, a man making fresh mozzarella, unlimited wine, and spectacular views.
We are so excited!
While they do many, many things regarding food well in Italy, they do not do burgers well. To combat our American cravings and enjoy a burger in honor of 4th of July (which we will be missing this year), I made salmon burgers.
I blogged this as soon as I finished the last bite. SO GOOD. You need this, you all need this in your life.
Last night it took 5 quick minutes to throw all the ingredients in a jar, shake it up, and wait for it to set overnight into that chia seed pudding glory. If that isn’t the definition of simple, I don’t know what is.
I am a busy little bee these days and I need simple, quick, and healthy go-to recipes stocked up so this is definitely one of them.
I had blueberries on hand, but you can swap them out for any favorite berry or fruit. Since I wanted the berries to add flavor to the coconut milk, I crushed the blueberries with a knife – well at first I used a fork and they just flew all over the place, so use a knife – then I added them to the mix.
Fish skewers just might be my go to summer dish. I’m in love with the crisp outside of the flakey fish, the smoky flavor from the charcoal, and the lack of dishes.
It’s a light and healthy meal that takes less time than most to make. My first fish kabob was this one which included prosciutto woven between the layers…it was a winner. Then the salmon in our freezer led to me try another spin on the kabob and I have to say, it was just as tasty.
The grilled lemon permeated the fish and the zucchini. A simple quinoa dish and grilled vegetable kabobs went perfectly along side.