In my Ann Arbor kitchen from May 1-21, I made a number of dishes that involved canned tomatoes. Sad that the Michigan tomato crop right now is just a few little plants growing in peoples gardens or maybe still on their windows sills, with great tomatoes coming only towards summer’s end. Sad that our yard isn’t sunny enough for tomatoes. The happy part: from May 22 onward, a trip to Arizona. By the time I post this, you will have seen what we found there. For more kitchen news, check with Sherry’s Pickings In My Kitchen.
|A pot of chili: a garnished bowl of this is shown above.|
Quite a few canned tomatoes here!
|Mushrooms in a tomato sauce, to be eaten cold with cilantro.|
|Ottolenghi’s eggplant dumplings with canned tomatoes and basil leaves.|
|Good old-fashioned spaghetti on the stovetop.|
|Gumbo with green pepper, celery, onion,|
tomato, and of course okra.
|Another useful pantry item:|
sun-dried tomatoes in oil.
Spring tomatoes from the market are not bad, but I can’t wait til the Michigan summer crop comes in:
|Tomatoes in a big bowl of salad.|
|With red pepper and onion as a garnish for cold soup.|
|On a plate with other raw vegetables to eat with|
Len’s freshly-baked bread, butter, and cheese.
|Tomatoes, cheese, and cilantro leaves.|
|Breakfast on the patio on the first really warm morning of the year. My coffee and juice are shared |
with Elizabeth and her friendly bloggers at Altered Book Lover.
Food in Arizona: The rest of the month of May—
|Not my kitchen: Dickey’s Barbecue Kitchen|
|Driving around Arizona with a group of 8 birders: a chain|
restaurant barbecue lunch at Dickey’s.
|Coming from a Mexican kitchen in Sierra Vista:|
a dinner for the 8 of us birders.
|We really loved these Sonoran tacos at a restaurant in Tucson.|
Mexican food was definitely a highlight of the trip (second to birding).
|Our guide prepared a number of quite interesting picnic lunches and dinners. We all agree:|
food tastes better outdoors! Especially in these breathtaking woodlands and mountains.
© 2021 mae sander