Have you ever purchased a tomato mid-December? I have. And it is a mistake each and every time. Mealy, barely pink, but always with a facade of a beautifully ripened skin *how oh how does Whole Foods make all their produce look so perfect?! Must be the lighting.*
With summer days dwindling I am growing more and more appreciative of summer tomatoes and the absolute importance of eating seasonally and locally. Opt to purchase seasonal and local whenever possible. I promise you’ll taste a difference…and you’ll be reducing your carbon footprint in the process! I made sure to use some of these sweet tomatoes in my salad today before they’re all gone :(.
After a short (6 minute) elliptical bout and very welcomed interruptive Skype chat with my best friend Andrea, I knew I had to finish my workout. So, I hopped back on after Andrea and I caught up and I ended up on the machine for another 48 minutes! I really couldn’t believe myself. I always get SO bored on workout equipment. I spent a little time packing/organizing my disaster of a closet after that, and suddenly felt famished! Lunch was in order.
This was a slew of CSA ingredients (a very long, curly lettuce—like a hybrid of arugala and frisee, tomater, green pepper) and store-bought organic produce (leftover steamed cauliflower, zucchini, and amazing sugar snap peas.) I ended up topping the salad off with a couple of dry roasted walnuts—just for good measure. But the real star of this sally was the dressing!
Creamy (Vegan) Dressing
3 tablespoons tahini paste
2 teaspoons water
2 tablespoons apple cider vinegar (I used the raw Bragg’s version)
1 teaspoon ground ginger (I used dry, powder ginger because that’s all I had on hand but fresh would be best!)
1/4 teaspoon agave nectar
1 pinch of cayenne pepper (optional)
juice of 1/2 a lemon
1. Put tahini paste and water in a small bowl and whisk til thinned.
2. Add vinegar, agave, and lemon juice.
3. Finish by adding ginger and cayenne and stir.
Serve over a salad or combine and pour over vegetables before roasting.