tomatoes Archives | Fake Food Free

Late Summer Lentil Salad with Cilantro Dressing

August 17, 2018

Late summer.

I love those words.

They mean there is light at the end of a tunnel of hot, long days. You see flashes of orange pumpkins and cream colored butternut squash, but you still hold bright, ripe tomatoes in your hand along with crunchy cucumbers and possibly still some sweet corn.

Most people might consider the holidays the season of hope. But this. This is my season of hope. I’m hopeful that I just might make it through another hot summer in California’s Central Valley.

Truth be told, though, my coping mechanism is really to stay on the road a lot. That mission has been successful lately which has meant few blog posts and a need for lighter, wholesome foods upon my return.

It’s making our epic tomato season come in handy. I kept things simple this year and only planted cherry tomatoes and Early Girl plants, fearing they would all die like previous years.

Now that they are doing so well, I’m kicking myself that I didn’t plant some rarer heirloom varieties.

But then something magical happened.

Quick Pickled Cucumber Tomato Salad

July 19, 2017

I hate to say it, but I’m pretty sure my days of canning are over. Or at least on pause for a while.

I’m not opposed to doing it again, but I learned something pretty quickly after our big garden and endless canning motivation back in Kentucky – we can’t eat it all. Especially when it is jam, or jalapenos, or relish.

Salsa we did a pretty good job of polishing off, but the rest of it? It was just too much to have around or even to give away.

These days my time is spent making small batches of jam in a saucepan and popping it in the fridge, versus a water bath for long term storage. Same goes for pickling – it is small batch quick pickling all the way.

Growing up we always had cucumber salad in the summer made with a sugar and vinegar dressing.

I still make a similar version, but with a bit less sugar. Occasionally I throw in other veggies which is how this salad came about.

Cantaloupe Tomato Salad

July 19, 2016

If you’ve been reading my blog a long while this combination won’t surprise you. I starting eating one form or another of cantaloupe tomato salad back in 2011. For those of you who might be new readers, hear me out.

I know it sounds like a strange combination, but I promise it is so good! There is something about the sweetness of both the melon and the tomatoes that is delicious when combined and then drizzled with olive oil and sprinkled with black pepper. It’s a refreshing twist to most of the summer salads you’ve had so far this year.

Chipotle Tomato Soup Recipe

August 23, 2014

This chipotle tomato soup comes together in minutes. It is rich and smooth with a hint of spice from chipotle peppers.

I love the little cans of chipotles in adobo. I do. But every time I buy one I’m reminded that they may be the reason that phrases like – a little goes a long way – were created. I can never seem to find use for more than one pepper out of the can at a time.

My point being, I have another chipotle recipe to share. So here’s to hoping you like things spicy!

Roasted Tomato, Black Bean and Arugula Salad Recipe

January 15, 2013

There is something about this time of year that makes me want to simplify my meals. But unlike many people who are ready to move on to green salads, I still want comfort food. It doesn’t have to be unhealthy comfort food. I just want a little something that is warm and filling. It’s the perfect opportunity to make a black bean salad.

I picked up some beautiful grape tomatoes at the Farmer’s Market this past weekend, but given my comfort food craving, I didn’t want them cold. Roasting them seemed like the perfect solution. And when I combined them with some slightly wilted arugula and the black beans, the tomatoes got even better.

This is a super simple salad that makes an easy appetizer, side dish or even a filling main course!

Roasted Tomato, Black Bean and Arugula Salad Recipe

Makes: 4 servings

What you’ll need:

2 cups grape tomatoes
Olive oil
¾ tsp dried basil
½ tsp dried oregano
¼ tsp crushed red pepper
½ tsp salt
¼ tsp ground black pepper
1 ½ cups arugula
2 cups black beans, warmed

How to make it:

Preheat the oven to 400 degrees F. Spread the grape tomatoes in a single layer on a baking sheet. Spray or drizzle lightly with olive oil. Use just enough to lightly coat each tomato. Sprinkle the basil, oregano, red pepper, salt and pepper over the tomatoes.

Roast until the tomatoes begin to burst, about 10 minutes. (You can also use your broiler for a similar result.) Remove from the oven and immediately lay the arugula over the tomatoes to wilt it slightly. Add the black beans to a medium-sized bowl, stir in the tomatoes and arugula. Add more salt or pepper to taste, if desired. Serve warm. Makes 4 servings.

A simple salad recipe with Roasted Tomato, Black Bean and Arugula

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Roasted Garlic, Tomato and Black Bean Soup Recipe

November 7, 2012

In this soup recipe, plain tomato is made more flavorful with roasted garlic, and more filling with hearty black beans.

Roasted Garlic, Tomato and Black Bean Soup Recipe | Fake Food Free

Keeping an eye on healthy eating usually leads to one thing in my kitchen – soup.

I have loads of frozen tomatoes waiting to be used, but chili wasn’t sounding right. I needed something more exciting than the basic tomato soup, too.

I’ve come to realize that a head of creamy, sweet roasted garlic makes just about everything better. This soup is no exception. Along with the garlic, I added some black beans for texture and protein.

This soup is sweet, rich and hearty all at the same time. I used about a gallon bag full of mixed frozen tomatoes from the garden. Skin on, whole tomatoes. It all gets blended by the immersion blender so leaving everything intact isn’t a problem for me. You can use whatever you have on hand – frozen, fresh, canned, whole, puree – it will all ultimately result in a tasty soup!

Roasted Garlic, Tomato and Black Bean Soup Recipe

2018-04-03 13:04:45

Serves 4

Plain tomato soup is made more flavorful with roasted garlic, and more filling with hearty black beans!

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Ingredients

1 head garlic
2 teaspoon olive oil
8 cups frozen whole tomatoes, thawed
2 tablespoon dried basil
1/4 teaspoon crushed red pepper
1 1/2 teaspoon salt
1 teaspoon mascavo or raw sugar
1 1/2 cups cooked black beans, rinsed and drained
Shredded parmesan cheese for serving

Instructions

Preheat the oven to 400 degrees F. Tear off about a 4-x-4-inch square of aluminum foil. Cut off the top third of the full head of garlic removing just enough so that all the cloves are exposed. Place the garlic in the center of the foil, cut-side up. Drizzle with the olive oil. Wrap the foil around the garlic and roast for 30 to 45 minutes, until soft. Remove from the the oven and allow to cool.
While the garlic is roasted, begin to prepare the soup. Pour any excess water off of the thawed tomatoes. Place the tomatoes in a large soup pot and heat to medium-high. Allow the tomatoes to cook down, crushing them with a spoon or potato masher as they cook, for about 15 minutes. Remove and discard any foam that rises to the top.
Stir in the basil, red pepper, salt, and sugar. Unwrap the garlic and squeeze all of the roasted cloves into a dish. Be sure to separate out any skin and leave only the soft flesh. Add the garlic to the soup. Remove from the heat.
Use an immersion blender to blend the soup and puree the tomatoes. You can also transfer it in batches to a blender to do this. Once everything is smooth simmer the soup over medium heat for 5 more minutes and let the soup thicken.
Finally stir in the black beans and heat through. Serve sprinkled with grated Parmesan cheese, if desired.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Grilled Marinara Pasta Recipe

August 12, 2012

This recipe is one of the most creative things we’ve made on the grill. Grilling tomatoes in packets and then turning those tomatoes into marinara results in a unforgettable smoky sauce.

Grilled Tomato Marinara Sauce | Fake Food Free

We’ve been making grill packets all summer so when I was thinking of how I could put a twist on a classic tomato sauce, they were the first thing to come to mind. Packets of potatoes, onions, peppers and summer squash work on the grill, so why wouldn’t tomatoes, right?

I have to admit when I got all the grilled veggies pureed and took a taste, I was disappointed. The flavor I wanted just wasn’t there.

But then I added salt.

The next bite popped in my mouth! The salt brought out the smoky flavor from the grill which is exactly what I was hoping for.

A few packets of tomato may not be enough for heating up a large grill, but this marinara is the perfect thing to make when you have the grill up and running for other things. (We grilled ours while making a chicken this weekend.) Then you can quickly throw the sauce together and freeze it for another day, if it doesn’t fit on your current menu.

Grill packets with tomatoes for marinara.

This ends up being a basic marinara for any type of pasta. I am a huge fan of homemade, but I went for a quick meal this weekend and used a whole wheat penne.

The veggies only need to be roughly chopped for the grill packets. They’ll be going straight to the blender to puree so there is no reason to spend a lot of time on the prep.

I’ll be doing this with our tomatoes for the rest of the season! The flavor is so much more interesting than when I roast the veggies in the oven.

Grilled Tomato Marinara Pasta Recipe

2015-07-22 23:01:38

Makes: 4 to 6 servings

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Ingredients

1 medium onion, chopped
4 cloves garlic, peeled
~2.75 lbs. tomatoes, cored and chopped
1 red or green bell pepper, cored and chopped
~15 leaves fresh basil
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon fine ground sea salt
1 lb. pasta, cooked
Extra basil and shaved parmesan for serving

Instructions

Preheat the grill to 325 degrees F.
You will need 3 large pieces of aluminum foil, about 14 to 16 inches long. You want the veggies wrapped well, so be generous.
Divide the onion, garlic cloves, tomatoes, bell pepper and basil evenly on each of the three pieces of foil. Drizzle some of the olive oil over the vegetables in each packet and move the veggies around a bit to coat them.
You can use any packet making techniques, but I fold the long sides in first. Then I pull the two ends together in the center to meet and roll them down, smashing things together as I go. As long as you have a sealed packet, you'll be fine. Need help? Here's a post with instructions.
Place the packets on the grill, and close the lid. Let cook for 30 to 40 minutes, until the veggies are tender. Remove them from the grill and transport them into the kitchen.
Once they are cool enough to touch, place the veggies in the blender in batches. Puree until smooth and pour the puree in a soup pot on the stove. Turn on low heat, and add the balsamic vinegar and the salt. Stir occasionally. You are only warming the sauce again until you are ready to eat it. (If you plan to freeze it, you can skip the heating, mix in the vinegar and salt and portion it for freezing.)
Place the pasta in a serving bowl. Pour the sauce over pasta, and garnish with basil and parmesan cheese.

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

July 2, 2012

This homemade potato gnocchi with fresh tomato sauce is made with blue and white potatoes for a patriotic 4th of July meal!

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe | Fake Food Free

As I’ve shared before, this year our garden produced an abundance of Adirondack Blue potatoes. I can’t get enough of them! They are such a fun ingredient to experiment with in the kitchen. As you can imagine, with blue potatoes on hand, I thought it appropriate to create some type of patriotic dish for the 4^th of July holiday.

Yes, I know they look purple, but bear with me here. It has been a long time since I’ve made gnocchi, but that was the first thing that came to mind when I wanted to get creative with the blue potatoes. Paired with the white potatoes my parents brought me from their garden last weekend, and a few surprise tomatoes that arrived in the garden, I had the makings of a red, white and blue creation. Even if the blue potatoes came out a wee bit purple in the end.

Gnocchi is more of a comfort dish; one that doesn’t sound all that appealing in record high temperatures. For that reason, I kept the tomato sauce raw and fresh. The basil gives the dish a refreshing quality that makes it perfectly acceptable for summer.

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce

2015-07-01 11:01:44

Makes: 4 to 6 servings

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Fresh Red Tomato Sauce

4 medium tomatoes, cored and diced
¼ large white onion, minced
20 – 30 fresh basil leaves, chopped
2 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons freshly grated Parmesan, plus more for garnish

Potato Gnocchi

1 lb. blue potatoes, baked
1 lb. white potatoes, baked
1 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley
Olive oil

Instructions

Fill a large soup pot with water, about ¾ of the way full. Bring to a boil as you make the tomato sauce.
In a bowl, combine the tomato, onion and basil. Add the balsamic vinegar, olive oil, salt and Parmesan. Toss to mix the ingredients and set aside.
Place the flesh of the white potatoes and the blue potatoes in separate medium-sized bowls. Mash the potatoes until smooth and no clumps are present. Often gnocchi calls for sending the potatoes through a potato ricer. I don't have one, so I do my best to mash the potatoes well with a hand-held masher or a fork. If you have a potato ricer, feel free to use it.
Next, add ½ cup flour to each bowl of potatoes. Then add ½ teaspoon of salt to each, and a ½ teaspoon of parsley. First take the blue potato mixture and combine the flour and potato by hand. Once it holds together, turn out onto the counter and knead as you would bread dough, until a smooth ball is formed.
Roll the potato dough into a thin log. You may need to do this in 2 to 3 batches. Use a knife or dough cutter to cut the log into small ¼ inch pieces. You can leave the pieces as they are, or roll them gently with a fork to create ridges. Place the gnocchi on a plate or baking sheet.
Set aside the blue potato gnocchi and repeat the process with the white potato gnocchi.
Prepare a place for the cooked gnocchi by drizzling about 1 tablespoon of olive oil in a medium-sized bowl.
Once the water comes to a boil, sprinkle in some salt, about a 1/2 teaspoon. Add the blue potato gnocchi to the boiling water in 3 separate batches. Allow it to boil until it floats, about 45 to 60 seconds. Remove from the water with a slotted spoon and place it in the bowl with olive oil. Repeat with the remaining blue potato gnocchi and then the white potato gnocchi. Toss the cooked gnocchi gently in the the olive oil.
Divide the gnocchi into 4 to 6 portions. Top with the fresh tomato sauce, and garnish with freshly grated Parmesan.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Happy 4^th of July to all my readers in the U.S!

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Campfire Cookery: A Cookbook Review

July 6, 2011

I’ve become more familiar with campfire cooking over the years, but when I first reviewed this cookbook, Campfire Cookery, it was all new to me! This book remains one of my favorites and I love making this recipe during tomato season!

Other than hot dogs and S’mores I can’t say I’ve ever taken advantage of a campfire for cooking. My husband likes to tell me stories of his Boy Scout days and all the great foods they used to make – biscuits, cobblers . He promises they tasted amazing.

It seems that the campfire cooking theme is big this summer so when I found out about Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young I couldn’t wait to get a copy. If there is one cookbook that is not on my shelf, it is certainly one about campfire cooking!

This cookbook is all kinds of fun! You’ll learn everything you need to know about campfire cooking from splitting wood to the appropriate temperatures for cooking to suggested campfire songs. Then there are all the great recipes that are anything but your standard pork and beans. Proof is in the Scape Risotto with Cured Ham, Lamb Tagine with Preserved Lemon and Dates, and seven varieties of S’mores including Honeyed Chocolate Orange!

If you don’t think you’ll find yourself out in the forest for dinner anytime soon, no worries. There are plenty of recipes that don’t require a campfire and even those that do can be modified for kitchen cooking. However, if you have the opportunity to do any campfire cooking consider this cookbook your strongest ally.

When I turned to page 152, I could not wait to try Caramelized Tomato Tarte Tatin à la Clark. I have to admit, there were no campfires to be found or the opportunity to create one so I made this recipe in the kitchen in a 375 degree F oven. It would have worked well on our ceramic grill, though, too.

Caramelized Tomato Tarte Tatin à la Clark from Campfire Cookery on fakefoodfree.com

I know it’s hard to believe, but I don’t have a cast iron skillet. I know. It’s on the list. However, this recipe gave me the perfect opportunity to use my soap stone pot that I got in Belo Horizonte, Brazil. It worked out so well and I was happy to put that pot to use.

This tarte tatin smelled absolutely amazing when it was baking. I knew it was going to taste so good. I used unbleached all-purpose flour for the crust and it turned out light and flaky. Our cherry tomatoes are just now coming on so I had a few of those, some San Marzano tomatoes chopped and I even threw in a couple tomatillos.

The tomatoes and caramelized onions are so sweet and there is just enough salty, buttery flavor from the crust to offset the sweetness. This is one recipe I will be putting to use all summer. Once our cherry tomatoes come on full force I’ll likely be baking it to take to friends as well. If I’m lucky, maybe I can do the real thing and try it at the campfire.

Caramelized Tomato Tarte Tatin à la Clark
Reprinted with permission from Abrams Books
Provides 4–6 portions

From the book: Our friend, the gifted food scribe melissa clark, inspired this dish. She prepares a similar version in the oven and tops it, decadently, with a puff pastry crust. Alas, fire cookery has its boundaries, and unfortunately, puff pastry pushes them. Here we’ve substituted her brilliant pie crust recipe, which is equally divine. When summer comes, and ripe, sweet tomatoes drip from the vine like gems on a countess’s décolletage, do not overlook this recipe. It is a worthy use for Nature’s bounty.

2 tablespoons unsalted butter
2 red onions, halved and thinly sliced
3 tablespoons plus 1 pinch Demerara or raw sugar
1 1/2 pounds mixed heirloom cherry tomatoes (4 to 5 cups)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1 large pinch each kosher salt and freshly milled black pepper
1, 10-inch pie crust (the book refers to Melissa Clark’s Pie Crust
Unparalleled, page 78)

Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until it begins to form glowing, ash-covered coals and embers, about 45 minutes. Then use a coal shovel or like implement to scrape a bed of embers off to the side of the fire pit. Nestle the skillet’s lid into the flames to heat.

Place the skillet upon the cooking grate. Add the butter and melt completely. Stir in the onions and a pinch of sugar. Cook, stirring occasionally, until the onions are dark golden and caramelized, about 20 minutes.
In the meantime, in a bowl, combine the tomatoes, olives, thyme, olive oil, vinegar, and salt and pepper. Stir the tomato mixture into the skillet with the caramelized onions.

Quickly rake hot coals from the embers of the fire to form an even bed at the side of the fire pit (be sure to save some coals for one’s lid).

Place the skillet atop the bed of coals. Unwrap the pie crust and arrange it neatly on top of the tomato mixture, tucking the edges into the sides of the skillet. Using a knife, cut several vents in the pastry lid so that steam may escape. Remove the hot lid from the fire and place it on top of the skillet. Generously heap additional red coals onto the lid. It is important that the coals on the lid remain blazing hot during baking; should they cease to glow, heap on a fresh batch. Bake until the crust is golden and firm to the touch, about 20 minutes.

Increase the heat of one’s fire to high; Return the skillet to the cooking grate and let simmer until the juices beneath the surface of the pastry begin to bubble thickly through the vents and take on a jamlike appearance, 15 to 20 minutes. Let cool 5 to 10 minutes in the skillet before slicing into wedges and serving, crust side up, or flipped, crust side down, onto a plate.

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On a side note, can you believe this is my 500th post?!

Disclosure: A review copy of this cookbook was sent to me free of charge. I was under no obligation to review it and received no compensation for doing so. This post contains affiliate links.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Farm Fresh Heirloom Tomato Omelet

June 14, 2011

Waiting.

That is the stage of gardening that we are in at the moment. The plants are in, but the only thing that seems to be growing are the weeds. Tiny peppers have emerged as well as little green tomatoes and but it feels like things are never going to ripen for picking.

Every day I make the trek out to the garden. Well, okay. It isn’t exactly a trek. It’s roughly 3 yards from our driveway, but bear with me for dramatic effect.

I trek out to the garden and look the plants over, make a loud sigh so that the plants hear me and return to the house empty handed.

Waiting.

I feel such a lack of creativity lately and I know it has a lot to do with lack of ingredients. So I had to make it to a Farmer’s Market, even if I only picked up a few things. I needed some inspiration.

We ran a 5K at a local park on Saturday and it just happened to be within walking distance of the Farmer’s Market so I set out afterward to explore. The markets in our smaller counties here only have a few tables this time of year, but there were quite a few offerings.

I came home with red potatoes, green onions, cue ball squash and a few heirloom tomatoes.

I’m trying to learn my tomatoes by sight so a played a bit of a guessing game with the vendor. I said the name with each one I picked up and I was at about a 50% accuracy rate. I have a lot to learn, but I’ve got my Purple Cherokee and Mr. Stripey down for sure.

Growing up, I wasn’t a huge tomato fan, but after finding heirloom varieties within the past couple years, I can’t get enough. I absolutely love the flavor.

I usually serve them simple with some olive oil, balsamic and a sprinkle of feta cheese, but I had the time to make a big breakfast over the weekend.

I’d just picked up a few dozen eggs from Pike Valley Farm and had some Derby cheese. So I decided to toss in those green onions I bought and a few sweet slices of the beautiful tomatoes.

I have to admit that I’m awful at making omelets. They fall into the pancake category for me as far as failure vs. success. They always taste good, but rarely turn out picture worthy. It took some extra effort and careful skillet skills, but this one wasn’t half bad in looks. With the tomatoes and the sharp cheese, the flavors were some of the best I’ve had in an omelet.

There are few things better than a farm fresh breakfast on the weekend!

Farm Fresh Heirloom Tomato Omelet Recipe from @Lori_Rice

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Farm Fresh Heirloom Tomato Omelet
4 eggs
2 tbsp milk
1 tbsp butter or olive oil
1 spring onion, sliced (reserve greens for garnish)
1 medium heirloom tomato, sliced
1/3 cup crumbled Derby-style cheese

In a small bowl, whisk together the eggs and milk. Set aside

Heat a medium skillet over medium heat and add the oil or butter. Once heat/melted, add the onion and cook for 1-2 minutes. Pour in the eggs. Allow to cook, gently scraping the sides, until it begins to firm in the middle.

Gently lay 3-4 slices of tomato on one side of the omelet and sprinkle with cheese. Use a spatula to fold over the other side. Cook for 30 to 60 more seconds to melt the cheese. Slide onto a plate and garnish with the onions.

Enough for two. You can cut one omelet in half, or cut the ingredients in half and make two omelets.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Older Posts

tomatoes

Late Summer Lentil Salad with Cilantro Dressing

Quick Pickled Cucumber Tomato Salad

Cantaloupe Tomato Salad

Chipotle Tomato Soup Recipe

Roasted Tomato, Black Bean and Arugula Salad Recipe

Roasted Tomato, Black Bean and Arugula Salad Recipe

Roasted Garlic, Tomato and Black Bean Soup Recipe

Grilled Marinara Pasta Recipe

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

Campfire Cookery: A Cookbook Review

Farm Fresh Heirloom Tomato Omelet

Thanks so much for reading!

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