Sliced Fresh Tomatoes

Freshly grown tomatoes are 100x better than the cheapo ones you can buy at the supermarket. Although, some of the heirloom tomatoes they now sell aren't half bad, they cost 2 arms and a leg.

So if you happen to have some freshly grown, vine ripened tomatoes, or some expensive heirloom tomatoes, use this simple recipe to savor their taste.

Olive Oil
Balsamic or Red Wine Vinegar
Salt (optional)
Pepper
Italian Seasoning
Garlic Powder (optional)
Avocado (optional)
Fresh Mozzarella (optional)
Cucumbers (optional)

This recipe primarily for tomatoes, but can add avocado, fresh mozzarella and/or cucumbers.

Slice tomatoes to quarter inch thick. Lay flat on a plate.

Drizzle olive oil over tomatoes. Drizzle vinegar over tomatoes. Don't put too much of either of these - you can always add more. Add just a dash of salt, some fresh ground pepper and a light sprinkle of Italian Seasoning & Garlic Powder. (goes over avocado, fresh mozzarella, and or cucumbers too).

Can be either eaten warm or cold. If you have cucumbers, i recommend cold. Otherwise the choice is up to you. Simply place in refridge for 20-30 minutes and you're good to go.

Zucchini Bread with Raisins Recipe

I make zucchini bread different nearly every time, just to mix things up. Chocolate chips, raisins, cranberries, other fruit, white flour, wheat flour, cinnamon, and other spices can be changed. For my first loaf of the year, this is what i used:

Ingredients

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1 dash salt
3+ cups whole wheat flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried raisins

Preheat the oven to 350°F.

In a large bowl, mix together the sugar, eggs, and vanilla. Add zucchini and melted butter. While mixing, sprinkle baking soda and salt over the mixture.

Stir in the whole wheat flour, 1 cup at a time. Add more if looks too thin.

Mix in the cinnamon, nutmeg and raisins.

Pour mixture in one lightly greased 5 by 9 inch loaf pan. Start checking for doneness at 45-50 minutes. Bread is done when a wooden toothpick inserted in to the center comes out clean.

Cool in pan for 10 minutes then transfer to wire rack.