I hope this photo does the title justice. These are grilled tomatoes that are seasoned with savory herbs, toasted garlic in olive oil, and a sprinkle of Parmesan reggiano and thyme. I started off on grill to get that smoked flavor, then transferred to cast iron skillet to roast in oven to reduce down, and finally topping with fresh grated Parmesan. I will serve this on a bed of organic spring mix salad and topped with thin slices of grilled ribeye on top. Perfection! I’ll make a simple dressing of fresh squeezed lemon, olive oil, Dijon mustard and Balsamic vinegar to dress the salad.
When my husband and I notice ourselves getting “chunky,” we resort to eating low carb to get back on track. I love it because it’s easy, no counting calories, just food combining. Eating this way keeps you full and satisfied. As a starter, I made mushroom bisque soup to tie us over until dinner.
Budget tip: I bought 2 1 pound thick cut ribeyes that I will slice thin in 4 ounce servings, which will give me enough for 2 meals (1 steak will feed us 4 tonight). I buy the big organic salad bins at Costco, along with tomatoes and mushrooms for the other dishes. Even the huge Parmesan reggiano can be purchased there. The idea is to buy in bulk the items you will use for a meal and double the servings for 2 separate meals. That way we will use up the fresh produce on hand and round out the meals.
I’ll post a pic when the plate is all dressed up. See you in a few…