Food Glorious Food

We had a bumper harvest last weekend and both lunch and dinner were supplied courtesy of our blooming garden. First on the list was some juicy tomatoes.

A whole kilo of the beauties! I know I keep posting pictures of tomatoes but we're incredibly proud of them, and come on, who wouldn't be! So lunch consisted of a generous handful of freshly picked tomatoes, some sliced buffalo mozzarella, freshly torn basil (also from our garden), balsamic vingear and a little seasoning. Otherwise known as an Italian Caprese salad. This is the recipe that got me hooked on tomatoes in the first place so only fitting to make this our first dish proper.
Yum, it was deelish, so much so I think we might have it again today. You can't beat it. It really is the bees knees of a salad. Hands up to the Italians for a job well done.

A few hours later, rumbling tummys, we kicked off dinner, we had a couple of beetroot that we'd pulled and wanted them to be the stars of the show.
What better way to cook beetroot than roasting. Nice and slowly, easy does it. So in goes, beets, shallots, new potatoes, garlic, rosemary and thyme, all from the garden.
Roasted for an hour and then some baby carrots from the garden right at the end for the last 20 minutes.
Doesn't look alot for the hour and a half work we put into it, but my goodness was it tasty. We put it all into a wrap with some greek yogurt mixed with a little parsley (which is our favourite dip at the moment) The beetroot was soooooooo sweet, the shallots all gooey and sweet and the potatoes divine with the rosemary and thyme. This was probably one of the best wraps I've ever had.

Roasted beetroot is the future.