Cherry tomatoes are in season and if your plants are like mine, suddenly masses of cherry tomatoes are ripening all at one time.  I'll make gazpacho, tomato and basil salad, tomato and watermelon salad, tomato and corn sauce, scrambled eggs with sliced cherry tomatoes on the side, and finally...pasta with cherry tomato sauce.

Makes 2-3 cups

 2 Tbs olive oil
1lb. cherry tomatoes(or grape tomatoes)cut in half lengthwise
6 large cloves of garlic, cut into thin slivers
5 large fresh basil leaves, sliced into strips
1 pinch crushed red pepper
4 Tbs unsalted butter, COLD
Kosher or sea salt and freshly ground pepper  

1. In a large sauté pan, heat the oil and the slivered garlic over low heat.  Cook until the garlic begins to brown, about 3 minutes. 
2. Add the crushed red pepper, basil and cherry tomatoes. Raise the heat to medium high. Sauté gently until the tomatoes begin to breakdown give up their juices, about 5- 8 minutes.  If a wetter sauce is desired, add ½ cup water.
3. To finish the sauce turn of the heat and slowly stir in the cold butter 1 tablespoon at a time.  Season with salt and pepper to taste.

Serve over pasta, rice, shirataki noodles, or lightly cooked zucchini spirals. 

Additions:
Add fresh corn. Cut the corn off the cob and add to the kernels to the tomatoes after they have cooked for 4 minutes. 
Cooked shrimp, chicken, pork, or sirloin. 

Hands down this is my favorite sauce.  I use it on everything...rice, vegetables, salad, chicken, shrimp, pork, sirloin...everything tastes great with a good peanut sauce!

2 cloves of garlic 
2 tablespoons soy sauce
2 tablespoons toasted sesame oil 
2-3 tablespoons rice vinegar
2 tablespoons avocado oil or peanut oil
1/3 cup unsweetened peanut butter
1/3 cup honey
1/8 tsp crushed red pepper
7 ounces canned coconut milk
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Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

Serves 8

2 quarts water
1 cup pearl barley
1 Tbs dried lavender*
½ cup freshly squeezed lemon juice
6 Tbs honey, or to taste


1.    Place water in a heavy pot with the barley and bring to a boil. 
2.    Reduce the heat to low and simmer for 30 minutes.
3.    After 30 minutes turn off the heat.  Add the lavender and steep for 5 minutes. 
4.    Strain the barley tea into a container and set barley aside for use in a salad.
5.    Mix in the lemon juice and honey, stirring well.  Let the lemonade cool and refrigerate until chilled.  Serve well chilled over ice.

Notes:
·         Any flavored loose leafed tea may be substituted.
·         Use frozen lemonade if you’d like instead of the lemon juice and honey.
·         Add soda water for a refreshing fizz.
·         Use cooked barley for breakfast, a grain and vegetable salad, or as a substitute for cooked rice.

Edible flowers were on the menu for my program at the Winthrop MA Public Library last night.  A great crowd of 40 attended my program "Cooking and Gardening with Edible Flowers".  I shared a slide presentation of my gardens and then prepared two recipes cooked and garnished with edible flowers.  The Herbs Salad with Edible Flowers was a hit.  Sadly, I didn't take a picture of the finished dish but take my word for it, it was beautiful.  Garnished with hibiscus, daylilies, petunias, marigolds, bee balm, garlic chive, and bachelor buttons it was an eye full!  Below are the recipes from the class (Herb Salad with Edible Flowers, Lavender Barley Salad) along with some photos from my slide presentation.

Serves 6

1 cup uncooked pearl barley
*6 cups water (if you are planning to make Lavendar Barley Lemonade, cook the barley in 12 cups of water.  See recipe below for further instructions)
1 tsp Lavender flowers (source: Bulk Apothocary)
3 Tbs extra virgin olive oil
2 Tbs red onion, minced
½ lb Petite peas, frozen and then thawed
1 lemon, zested
¼ cup flat leaf parsley, chopped
¼ cup feta cheese, crumbled
Kosher salt and fresh ground pepper to taste
Assorted edible flower petals for garnish (bachelor buttons, pansies, garlic chive)

1.    Bring the water to a boil in a large sauce pan.  Add the barley and return the water to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 30-40 minutes. 

2.    Turn the heat off and add the lavender and let steep for 5 minutes.
Strain the cooked barley ( save water for iced barley water if you like).  Run the barley under cold water to cool down. Set aside in a large bowl.

3.    Add the olive oil, onion, thawed peas, lemon zest, parsley, and feta cheese to the cooled barley.  Season with salt and pepper to taste. 

Serves 6-8
 
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cups mixed baby salad greens
2 cups baby arugula greens
2 cups red cabbage, shaved thinly
2 tablespoons fresh red onion, diced
1 cup assorted fresh herbs
1 cup assorted edible flowers
Kosher salt and pepper to taste
 
 
1. Whisk together the balsamic vinegar and the olive oil and set aside.
2. In a large bowl, combine the remaining ingredients and toss the salad with the vinaigrette.  Season with salt and pepper.   Serve immediately.
 
Herbs: dill, mint, flat leafed parsley, cilantro, purslane, nasturtium leaves, salad burnett
 
Edible Flower Petals: nasturtium, pansy, calendula, bachelor button, tulip, hibiscus, daylily, rose, chive