It's the last of the summer tomatoes that inspire this meal. We are down to the last of our precious tomatoes that grew so abundantly this year. Pictured is one my favorite meals of the summer. Steak, medium rare, roasted potatoes and tomato salad with mozzarella and fresh basil. Now it's time to put the garden to rest and bundle up for the cold months ahead.
I found a great way to heat the house and make the best potatoes ever. All you do is cut your potatoes to your preference and toss them with a packet of hidden valley ranch dressing and olive oil. Roast on 425 degrees for 30 minutes and serve. They are delicious and addicting. I used sweet potatoes last week and they were divine.
I found a great way to heat the house and make the best potatoes ever. All you do is cut your potatoes to your preference and toss them with a packet of hidden valley ranch dressing and olive oil. Roast on 425 degrees for 30 minutes and serve. They are delicious and addicting. I used sweet potatoes last week and they were divine.
Steven and I are off to the Metropolitan Cooking and Entertaining Show this weekend in DC. It's my belated birthday present to him. We bought tickets to see Tyler Florence and attend a book signing. I'm hoping to have lots of pictures and new recipes to share next week.
If you need some ideas on what to cook for Thanksgiving, check out this post from the guys at Bitten Word.
http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-guide-2009-what-the-food-magazines-are-recommending.html#more
Have a great weekend!
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