Easter is easily my favorite holiday, candy wise. As a child, I adored the Cadbury Crème eggs. By college, the Cadbury Mini Eggs had become my Achilles Heel. I have had my fair share of both this season. I am ready to say sayonara to these seasonal delights.
Just as quickly as Easter candy season wraps up, ice cream season is upon us.
Ice cream is my all.time.favorite.food.ever.
If I was on death row, my last meal would be a bowl of ice cream as big as my head.
I can think of worse ways to die.
Ice cream ranks high up there on Lloyd’s favorite foods lists, too. It falls somewhere between coffee cake, bleu cheese, Thin Mints, and anything his dad cooks. Lloyd stalks the ice cream shop in our town starting late spring. Once it finally opens, you can bet Lloyd will be torturing me by asking me to take a ride down there after dinner 2-3 times a week. Sadly, I often have to “just say no” and watch him enjoy his cup of mint chocolate chip, envying his metabolism.
Until then, it’s time to stuff myself with vegetables instead. Luckily, I’ve always loved veggies. I never had to be forced to eat them as a child. I was the weird girl who brought salad for lunch in 3rd grade. I still eat a salad almost every day, mostly for nutrition, but partly because I truly enjoy it. When spring and summer finally find their way to New England, I fully embrace local produce- I love nothing more than simple, fresh ingredients! Some of my favorite summer meals are something off the grill (the only place Lloyd attempts to cook!) served with a delicious side dish, like the one below. It’s so easy that it’s hard to consider it a recipe. Ever since I started making it, I’ve been hooked, and I look forward to its frequent appearance on our dinner table.
- 2 beefsteak tomatoes
- 1 cucumber
- 1 shallot
- 3 sprigs fresh thyme, leaves removed
- 2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- salt & pepper, to taste
Cut the tomatoes in half, and then into quarters. Peel and slice the cucumber. Slice the shallot, thinly.
Place in a bowl and toss with thyme, red wine vinegar, and olive oil. Sprinkle with salt and pepper. Mix well.
Let vegetables sit for at least one hour. Best served at room temperature.
This “salad” is light and refreshing. The sweet tomatoes and crunchy cukes are the perfect vehicle for the vinegar and olive oil combination. If you can find ripe, juicy tomatoes, this dish is even better! The shallots add additional subtle layer of flavor. Although thyme is most commonly used in a bouquet garni and doesn’t receive much attention on its own, the aromatic herb brightens a simple dish like this.
And because the ice cream shop won’t be open for at least another month, we’ll be over here, enjoying our cucumbers.