August has been a complete whirlwind for me. I moved into a new apartment and suddenly grad school starts tomorrow. Yipes. My head is spinning a little bit, but I'm exciting for this new phase in my life. Once we get the apartment situated, I'll post some house pictures.
The local wildfires have ushered everyone into their homes today. Instead of lounging on a couch with a fan blowing directly at my face, I decided to turn on the oven and cook. It was maybe not the soundest idea during this hot summer day, but it was certainly worth it.
This week's CSA share is actually a great combination for salsa. Last summer I made a green salsa using tomatillos and green cherry tomatoes. It's a very simple recipe, especially if a food processor is used.
Instead of making another salsa for this post, I decided to branch out a bit. Because we have a lot of tomatoes, my friend Ari suggested that I make Italian bread salad. I was familiar with the salad, but had never eaten it. I love the classic combination of tomatoes, mozzarella and bread, so I decided to give it a try. Plus, this recipe uses that day old, half-used baguette that is often tricky to finish before it goes stale.
I love gratins. Well, I suppose I just like anything that is slowly baked with bubbling cheese. I make lots of gratin in the winter, especially with copious amounts of kale and chard. Every once in a while in the summer, I cave in and turn on the oven to make one with my summer vegetables. Thankfully, the weather has tamed a bit and turning on the oven isn't as crazy as it seems.
