eggplant and salmon...

... but not in the same meal.

I mentioned in an earlier post that last night, I made the foundation for a tomato sauce. We've been getting so many cherry tomatoes (about a quart and a half) each week that it's hard to also use the plum tomatoes. So last night, I cut up the plums, tossed them with some chopped chard and garlic, along with olive oil, salt, pepper, and some dried herbs, then roasted it all in the oven. When it had cooled, we stored it in the fridge. Today, I "pulsed" it in the blender to get a lovely looking and smelling sauce.

I also lightly coated slices of eggplant with olive oil and roasted those for a while. When they were done, I made sandwiches of eggplant with a mix of ricotta (which I used instead of cottage cheese in the spanekopita last night) and shredded mozzarella. There was too much "sandwich" stuffing, so we put little poofs of it on the top slice of eggplant, then put about half the tomato sauce on top of that and covered with aluminum foil before putting it all in the oven. We can put more sauce on top when it's on our plates.

We'll serve that with a small salad on the side. I think that tonight's version has lettuce, org. carrots, cherry tomatoes, fresh herbs, avocado, tomatillo, cucumber, mushroom, and rye bread croutons.

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A few days ago, Mr. P went to Costco and picked up a package of roasted smoked salmon. Several nights ago, we had a traditional lettuce salad with the non-peppered half cut up and mixed in.

Tomorrow night, we'll try an experiment -- steamed and cooled brocolli, peppered salmon, a little seaweed (requested by Mr. P, hater of seaweed), sesame seeds and toasted sesame oil, scallions, and maybe other goodies as they occur to us. We'll possibly have cheese and crackers on the side.

We have a handful of beans left over, so I'll steam them and either serve them on the side or just cool them off and mix them in with the salad.

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At that point, we'll be at the starting point of the farm week. We may be getting one more week of corn, perhaps more melons (which are just delicious this year), possibly more tomatoes if the latest storm didn't wreck them, and who knows what else.