Couscous with Mint, Feta and Tomatoes

I went for a bike ride this morning and when I returned home I was very hungry.

There wasn't much in the house for lunch but I did have some leftover couscous from the night before, some feta, grape tomatoes, a little fresh lemon juice I needed to use up and mint out in my garden.

I think I managed to come up with a pretty tasty lunch.

Couscous with Mint, Feta and Tomatoes

Ingredients:

• 2 cups Couscous, prepared
• Juice of 1/2 Lemon
• 2 Tbsp. extra virgin olive oil, good quality
• 1/4 cup Feta, crumbled
• 1 cup Fresh Mint Leaves, chopped
• 8-10 Ripe Grape Tomatoes, cut into quarters

Method:

Fluff the couscous with a fork and mix in the lemon juice and olive oil thoroughly.

Mix in the rest of the ingredients in order and enjoy.

Season with salt and freshly ground pepper to taste, if desired. I didn't need any.

Tracey's French Style Potato Salad with Tarragon and Tomatoes

I was looking for a salad that would use some excess tomatoes and tarragon I had on hand. I was really hoping for a simple French style potato salad. Since I couldn't find exactly what I was looking for I made this one up. It turned out delicious so I thought I'd share it with you. The measurements are not exact so feel free to add more or less of the ingredients as your taste-buds dictate.
Note: I used a combination of sweet-100 cherry tomatoes, yellow pear tomatoes and Better Boy tomatoes and French Tarragon from my garden.

Ingredients
4 whole Yukon Gold potatoes, medium, cut into 6 pieces
3 quarts water, boiling
3 tablespoons olive oil
1 tablespoons white wine vinegar, approx. or to taste
1 teaspoon dijon mustard, or to taste
salt and fresh ground pepper, to taste
1 small clove garlic, put through a garlic press
2-3 whole scallions, sliced or about 1/2 cup, including greens
1 1/2 - 2 cups tomato, 1" dice or if using cherry tomatoes, cut in half
2-3 tablespoons fresh tarragon leaves, chopped, or more to taste
Method
1. Cover the potatoes with 3 quarts of water and bring to a boil. Add a couple of tablespoons of salt to the water and turn to simmer. Simmer for 10-15 min. or until potatoes are just tender.

2. Meanwhile whisk the olive oil, vinegar, dijon mustard, pressed garlic and salt and pepper together well.

3. When the potatoes are done, drain them in a colander and pour into a large bowl. Pour the dressing over them and mix well but gently so you don't break up the potatoes. Let them sit until cool.

4. When the potatoes have cooled, slice the scallions, dice the tomatoes and chop the fresh tarragon leaves.
Mix into the cooled potatoes, adjust the salt and pepper, and serve immediately.

5. If you need to make this ahead of time you can put the dressed potatoes into the refrigerator covered for an hour or two. Remove from the fridge and bring back to room temperature before adding the other ingredients and serving.
Do not add the tomatoes, scallions and tarragon until just before serving.

Notes:
My 3-qt All-Clad pan continued boiling even on simmer so I turned off the flame and timed the potatoes for 15 min. They came out perfect.

About 6 servings

Caprese with Yellow Pear Tomatoes and Basil

Made a caprese salad using more of our bounty of Yellow Pear Tomatoes and some potted Basil.

2-3 cups yellow pear tomatoes or cherry tomatoes or a combination, sliced in half.

Couple handfuls of fresh basil, stacked and rolled into cigar shapes then sliced into strips.

8 ounces fresh mozzarella cut into small pieces

2 tablespoons very good extra-virgin olive oil, more or less to taste

salt and pepper to taste.

You can mix the mozzarella, basil, olive oil and salt and pepper together a little ahead of time if you like but don't put the tomatoes in until just before serving.

Note: Never refrigerate tomatoes as they will lose there flavor.