This may be my favorite tomato recipe to date. And that’s saying something when you consider recipes like simple summer pasta, moussaka, and grilled bruschetta.

I went through a bloody mary phase, a few years back (clearly I’m in the wine phase now) and it was the only thing I drank for a some time. A little odd yes, but I also owe my love of olives to bloody marys. I was never a fan until I started nibbling the green olives that customarily come with bloody marys. I certainly don’t drink them very often anymore, but organic bloody marys and an over abundance of heirloom tomatoes at the farmers market got me thinking about them again.

But this bloody mary was so very different than any others made with a mix.  I’m not sure I’ll be able to go back – oh fresh tomatoes, please don’t leave me yet, I’m not ready to give you up!

Heirloom Tomato Bloody Mary – 4 servings

  • 2 large heirloom tomatoes
  • 2 small yellow tomatoes
  • 1 small green zebra tomato
  • juice from one lemon
  • 1 poblano pepper
  • 4 oz vodka
  • seasonings: A1 sauce, worcestershire sauce, celery salt, pickle juice, dash of cholula
  • garnishes: pickle, lime wedges, olives, pickled asparagus, celery, shrimp, cheese/beef stick

Roughly chop the tomatoes and pepper, discarding stems. Process with lemon juice until desired consistency. Chill.

Combine vodka, tomato mixture and desired seasonings. Stir to combine.

Fill 4 glasses with ice. Pour bloody mary mixture over ice and top with desired garnishes.



So grab some heirloom tomatoes and make this bloody mary, it’s Friday after all!


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in my cupboard: Ranch Yogurt Dressing

Sometimes the only dressing that will work  (for things like salads, veggies, fries, pizza, etc.) is the dreaded ranch. We all know that ranch is typically not very good for us and should be saved for special occasions. (like chicken wings!) But the light ranches just will not work in my opinion. I always find myself wanting

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black bean & corn relish

Almost 10 years ago, for my graduation party, my Mother made what had to be at least 10 pounds of black bean salad. Now as good as the salad was, it apparently wasn’t very popular with high school kids as after everyone had left, we had about 8.5 pounds leftover. That, or my Mom greatly

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zucchini toasts

If you don’t have a garden or you haven’t visited the farmers market recently you may not realize that we are currently in peak zucchini season. Those who grow it at home are probably already sick of it, wondering what to do with those pounds and pounds of zucchini. Since my pathetic patio “garden” is

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entertaining: watermelon cubes & feta cream

I can’t think of another fruit that pairs as well with feta as watermelon does. Ultra sweet and ultra salty combined in a healthy little treat. Does it get any better than that? The credit for this however does not belong to me – we had something similar at my cousins wedding in Boston. I

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mill city farmers market

Of the many reasons I love Minneapolis, the Mill City Farmers Market is definitely on the top of the list.  I’m sure part of it is because I can walk there and part because I can get a coffee, fresh lemonade OR cucumber mint water; curry, crepes OR Chef Shack snacks; local pork, vegetables OR

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baked beans & a southern style feast

The September issue of Food & Wine is dedicated to the food and restaurants from our beloved Southern states. I quickly decided that a Southern feast was in order: pulled pork, baked beans (home-made) and coleslaw. The taster much prefers these simple meat and (you fill in the blank) meals over sweets, tofu, vegetables essentially anything. Needless

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