Summer Lunches

There is something about summer that changes the foods I crave. I want the tang of mustard and goat cheese. The bright fresh flavor of herbs. Juicy dripping tomatoes dotted with crunchy glistening grains of sea salt. The sweet crispy bit of red onion.


But I also want to spend as much time outside (not inside cooking) as possible. Here's what I'm eating right now.


Tomato Basil Sandos



Ingredients:
- two fresh basil leaves
- about 1 oz of goat cheese
- one roma tomato
- toast (I used gluten free)
- sea salt 

Directions:
Pop the toast in the toaster. While it's cooking, slice the tomatoes into 4 horizontally (so they lie flat on the sandwich) and then sprinkle liberally to taste with sea salt. When the toast is done, spread with goat cheese and place tomatoes and basil on top. Eat. Love. 

Light Egg Salad 





Ingredients:
- 2-3 hardboiled eggs
- 1 tbsp mustard (I like grey poupon) 
- dill
- diced red onion to taste (about 1/4 of a cup)

Directions:
Peel the eggs and put them in a bowl. Add the mustard, dill and onions. Stir togther until well blended. Eat and enjoy!