Marinated Tomatoes

Welcome back to “For The Herb Of It” series.  This is a healthy dish, perfect for spring and summer dinning.

Part III: Marinated Tomatoes, featuring fresh Italian flat leaf parsley and sweet basil.

 

Occasionally stir the marinated tomatoes

 


Marinated Tomatoes                                                                           Southern Living June, 2016

Makes about 4 cups

Gently stir together 2 lbs. assorted tomatoes, roughly chopped; 1 small minced shallot, 3 crushed garlic cloves; ½ cup red wine vinegar; 1 ½ tsp. kosher salt; and ½ tsp. freshly ground black pepper and set aside for 1 hour and 45 minutes tossing occasionally. Stir in 1 cup loosely packed fresh basil leaves and ¼ cup loosely packed Italian parsley leaves. Serve immediately.

Perfect as a vinaigrette over salad, all by itself or even better served with spaghetti and mozzarella. If serving with spaghetti, wait until the pasta is ready before adding the herbs to the marinated tomatoes..

 

Marinated Tomatoes with Spaghetti and Mozzarella

 

Spaghetti with Marinated Tomatoes and Mozzarella                     Southern Living June, 2016

Serves 4-6

Cook 8 ounces thin spaghetti according to package directions; drain and return to pot. (I used a serving bowl instead.) Spoon in Marinated Tomatoes and desired amount of vinaigrette; add ½ cup mozzarella balls. Serve immediately.

 


Add a little more fresh cracked pepper on top to complete the presentation.

Combine tomatoes, herbs and spaghetti in a large serving bowl

 

This is a wonderful and easy recipe with the fresh basil and flat leaf parsley. I used red grape tomatoes and yellow cherry tomatoes. The colors create a beautiful and appetizing presentation.

 

Spaghetti With Marinated Tomatoes And Mozzarella

 

Fresh Basil and Flat Leaf Parsley

 

Fresh and yummy spaghetti with marinated tomatoes and mozzarella

 

Add some crusty bread and a glass of wine. Enjoy and dig in!

 

Digging into the spaghetti with marinated tomatoes and mozzarella

 

Cheers!

 

©2016 Marinated Tomatoes was first published on Thistle Key Lane

 

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Lavender Shortbread Cookies

Welcome to, “For The Herb Of It” series.

Lavender Shortbread Cookies

For the past few years, I’ve been growing my own herbs. As I watch them thrive and flourish, I feel a real sense of triumph with my gardening talents. Never mind, that they’re probably the easiest plants to grow. To celebrate my imaginary success in herb gardening, I decided some creative baking was in order.

 

Lavender Shortbread Cookies

 

Remember the Honey Lavender Cupcakes I mentioned in my Perfect Weekend? I can still taste the delicate lavender flavor of each bite. Ever since then, I’ve been dying to incorporate the taste into a recipe. Earlier this spring I cut lavender from the garden, hung it to dry and now it’s ready to be enjoyed. Perfect timing!

 

Lavender Shortbread

 


 

Lavender Shortbread Cookies

 

  • ¾ lbs unsalted butter, at room temperature
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 3 ½ cups all-purpose flour
  • ¼ tsp lavender salt
  • 2 tsp dried lavender
  • decorating sugar (optional)
  1. Preheat the oven to 350 °F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, combine the flour, dried lavender and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together.
  3. Remove the dough from the mixing bowl and form into two logs. Roll logs in plastic wrap and refrigerate for about an hour. (I actually refrigerated the dough over night and baked the cookies the next day.)
  4. Slice dough in ¼ inch pieces and place on a parchment lined cookie sheet. Sprinkle with sugar.
  5. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Makes about 4 dozen


Adapted from Ina Garten’s Shortbread Cookie recipe. I made a few modifications with the addition of dried lavender, substituted lavender salt for regular salt and omitted the dipping chocolate section. (I’m sure Ina wouldn’t mind.)

 

Decorating Sugar on Lavender Shortbread

 

Pretty Lavender

 

I baked one batch with lavender colored sugar. The pop of color is fun but I prefer the elegant look of white decorating sugar.

 

Lavender Sugar

 

Delicious Lavender Shortbread Cookies

 

Dried Lavender Stems

 

A parting suggestion if you have access to fresh lavender:  Cut a few short lavender stems with leaves and placed them in a bowl of sugar to be used for the recipe. While you are organizing the ingredients, the lavender will infuse the sugar and your kitchen will smell divine.

I hope you will try the Lavender Shortbread recipe, the cookies are fragrant, rich and delicious.

Cheers!

 

© Lavender Shortbread Cookies was first published on Thistle Key Lane