This is so unlike me, but for some reason I’m having a realllly hard time letting go of summer.
Usually by October I am so ready to jump on the pumpkin train, but I am not ready yet!!
Case in point, this tomato and basil dish.
It’s super similar to summer barley bowl only I added and subtracted a few things.
For one, I kept it vegetarian by leaving out the chicken.
Second, I swapped in arugula for the corn.
I love a leafy grain bowl, so this was 100% good with me.
And shockingly, the kids didn’t even mind (arugula can be hit or miss depending on how spicy it is and what else I pair with it). This time, it was a go.
Check out that basil from our garden!
Even though it only just got going, it is THRIVING. I am so happy. Growing stuff is the best. I planted green beans and tomatoes from seed and they are both a few weeks from bearing fruit! Davis is an ag town for a reason, I’ll tell you what. I can hardly claim to have a green thumb with this perfect climate.
Ok, anyway, I did that same thing as last time for the salad dressing – using the entire mozzarella with the marinade.
Plus a splash of red vinegar and salt and pepper.
Oh so good!!!
You can check out the previous post’s recipe for more specific instructions, just using brown rice instead of barley and adding arugula instead of corn.
I’m telling you, the crunch of pine nuts with the bitter arugula and creamy mozzarella is SO good.
Are you totally done with summer yet?
We spent all weekend outside sweating in the sun, so it really doesn’t feel like it’s too much of a crime to put off the gourds a bit longer.
Once I’m in a sweater, maybe the mood will strike…?
Maybe it’s because we have all gotten short-changed on 2020 and the changing of seasons represents more time that is passing by without us getting to soak up the things we would normally enjoy.
Hard to say. Until then. Shorts. Sunscreen. Tomatoes.
