heirloom tomato summer salad

I’ve had such great luck with my two patio heirloom tomato plants this summer.  A bounty of green zebras and beefsteaks have resulted in many sliced tomatoes generously sprinkled with sea salt and cracked pepper, blt’s, homemade salsa, and this wonderful tomato salad.

I was able to get an abundance of cherry tomatoes from a friend, so I halved them and tossed them with sliced green zebras, fresh mint, shallots, olive oil, champagne vinegar and salt/pepper. Yum. The addition of mint is just perfect.

Heirloom Tomato Salad

A pint of cherry tomatoes, halved
2-3 green zebra tomatoes, sliced
1 shallot, chopped
4-5 fresh mint leaves, cut into thin strips (could also work with basil leaves, and maybe addition of bacon or feta cheese)

Olive oil, to taste (1-2 tbsp)
Champagne vinegar, to taste (1-2 tbsp)
Salt/pepper, to taste

Carefully fold tomatoes, shallot and mint together in medium bowl and toss with olive oil, champagne vinegar and salt/pepper. Chill, serve and enjoy! 

a fine example of providing fresh, healthy, home-cooked school lunches

Genuine ingredients and recipes, prepared fresh for kids at school – getting back to the good old days.  And, hopefully instilling an early love of real food made with real ingredients by real people.  Or, as the article suggests, “teaching children how to eat again.”  I hope to see more schools follow suit…  Happy Friday!


hsg chicken on the grill

This chicken is amazing.  So easy and so good.  Only need to prep chicken by marinating for a couple of hours or so.  Be sure to preheat the grill and watch closely during cooking so chicken doesn’t burn.

HSG (honey, soy, garlic) chicken on the grill

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2-3 garlic cloves, minced
  • 4 skinless, boneless chicken breasts
  • pepper to taste
  • could likely add a dash of crushed red pepper and/or crushed fresh ginger as well…

Mix ingredients and let marinate for a couple of hours.  Grill until chicken is done in center and juices run clear.

national ice cream day – a day worthy of recognition

Yesterday was National Ice Cream Day. In 1984, Ronald Reagan designated the 3rd Sunday of July as National Ice Cream Day, and in fact, the entire month of July as Ice Cream Month.  Thank you, Mr. Reagan, for recognizing such a fine American treat.  No need to make excuses for this, cold, frosty indulgence (at least one day out of the year.)

Some fun facts:

Of all days, most ice cream is purchased on Sundays.

The U.S. enjoys an average of 48 pints of ice cream per person, per year, more than any other country.

It takes an average of 50 licks to polish off a single-scoop ice cream cone.

It takes 12 lbs. of milk to make just one gallon of ice cream.

The top flavors are vanilla, chocolate and strawberry. I like maple nut and bubble gum.

aunt mary ann’s turkey bar-b-que injecting sauce

My aunt Mary Ann makes this marinade to inject in turkeys ready to be grilled.  It creates an amazing, juicy bird that will turn any “non-turkey lover” into a fan, hands-down.  I remember trying this for the first time about 13 years ago at a family reunion.  A.maz.ing.  You will need an injecting needle (the kind you might see at a doctor’s office – weird, I know, but wait until you taste the turkey.) 

I’m so lucky and thankful for all the great cooks in my family and Jeff’s!

Turkey Bar-B-Que Injecting Sauce

3/4 cup lemon juice

1 cup water

2 tbsp. salt

1 tbsp. garlic juice

1 tbsp. tabasco sauce

Stir until salt dissolves. 

Note:  This is enough sauce for an 8-14 lb. bird.  It is best to inject and let rest in fridge for 6-12 hours.  But it works fine if you don’t have that much time.  She says she injects the breast first, then leg and thighs and back.  She places her turkey breast side down on the grill (which makes a moist bird).  Inject the bird until all the sauce is used.  Make sure to keep grill at 350 degrees if possible.  Cook an 8-10 lb. bird for 2 hours; 9-14 lb. bird for 2 1/2 -3 hours.  Carve & enjoy.

>hello and welcome

>welcome to the savory gourmet.  a food blog told by an ordinary mom from a modest kitchen.  who doesn’t love pretty plates packed with flavor, glasses of full-bodied reds, and dinner conversations worthy of history books?  i hope to share some of my favorite recipes and food finds with you.  enjoy.  and be sure to share your favorites too.