sweet miscellany

Thank you to everyone to purchased a copy of my ebook! It is sold out and will be available for purchase again next summer.

At the beginning of this year, I decided to pursue a dream I’ve had for nearly two decades: writing a cookbook. I knew it wouldn’t be an easy path so I prepared myself to work much harder than I had on anything before. I came up with the concept, mapped out 100 recipes (25 for each season of the year), started testing and photographing recipes, and eventually crafted a beautifully designed proposal. Then came reaching out to literary agents. Of the agents I did hear back from, I kept getting the same answer. They would say this is lovely, and certainly publishable, but you don’t have a big enough platform.

Stills from Summer Harvest Ebook by Courtney West

After getting this answer several times, my immediate reaction was to feel a bit frustrated. But then, I had a little thought that crept forward: what about an ebook? After getting some advice from my very wise mentor Eva Kosmas Flores, I decided to focus on an ebook for the summer season. I shelved the cookbook idea temporarily, and threw all of my creative energy into planning, shooting and writing all of the content for a 20 recipe ebook…in a span of less than two months. Could I have given myself more time? Sure! But I wanted to release it on a very special date, the summer solstice. And my friends, that day happens to be today!

I am beyond excited to be able to offer you my Summer Harvest ebook which features 20 brand-new plant-based recipes that you won’t find here on the blog! I figured it was fitting to start with the summer season since it has always been the hardest for me to be inspired to get into the kitchen. Since I know I’m not alone, all of the recipes meet at least one of the following criteria:

Require 10 ingredients or less
Ready in 30 minutes or less
Do not require the use of the oven

My hope with this ebook is to show you how simple and delicious it can be to eat meals made with locally available produce throughout the summer season. It’s also the next best thing to me cooking alongside you in the kitchen! So, put on your apron and join me!

Summer Tomato Salad with Balsamic Pickled Onions (vegan/grain free) | seasonal plant-based recipes via the Sweet Miscellany blog

Sliced sun-ripened tomatoes are layered on a platter with balsamic pickled onions and finished with a sprinkle of almond parm. It’s a simple and delicious way to enjoy beautiful summer tomatoes! If you’d like to head straight to this vegan and grain free recipe, scroll down to the bottom of the post.

I did NOT like tomatoes as a kid. This sentiment extended into early adulthood until I was able to taste a recently harvested, sun-ripened tomato. My childhood memories of tomatoes consisted of the watery, mealy thing you pick off of sandwiches and burgers. You know what I’m talking about, right? Somehow, tomatoes became a mainstay ingredient on sandwiches regardless of the season. Which means importing tomatoes from who-knows-where that were picked well before the sun ripened them to perfection. And thus, we end up at flavorless watery slices present on menus throughout the world.

So, how did I come to love tomatoes? It all started with a lovely tomato at the farmers market, enjoyed during peak season. I can still feel the juices dripping down my chin, eyes opening wide in surprise and delight at the balanced sweet and tart taste. That particular summer I tried every single tomato I could get my hands on at the farmers market. I talked to the farmers, asking which were their favorites and why. And just like that, my opinion changed on tomatoes. They’re now something to look forward to each spring. And, I enjoy as much as possible before they make their way out of season.

In order to celebrate tomatoes even more this year, I decided to grow 5 different varieties. You can see them all in the photo above! In year’s past, the most varieties I’ve grown at one time is 3. So, this year tomato season feels extra exciting! I’m growing Black Krim (a medium/large Russian heirloom), Juliet (a roma type), Yellow Pear, Sweet Millions (a cherry variety), and Matt’s Wild Cherry (a small currant type). I decided to use some of each variety in a simple summer tomato salad and share it with you here!

The thing with produce at the peak of its season is that it doesn’t need much adornment. But, it felt odd to give you a recipe instructing you to slice tomatoes and season them with flaky sea salt! To give you something a little more elevated, I paired these garden fresh tomatoes with some balsamic pickled onions and a sprinkle of almond parm. Still simple and still delicious. I highly encourage you to seek out some local tomatoes so you can make this dish while they’re in season!

Produce Sources: the tomatoes are from my garden and the onion is from The Village Farm

Summer Tomato Salad with Balsamic Pickled Onions

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Author: Courtney
Total Time: 15 minutes
Diet: Vegan

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Description

Sliced sun-ripened tomatoes are layered on a platter with balsamic pickled onions and finished with a sprinkle of almond parm. It’s a simple and delicious way to enjoy beautiful summer tomatoes!

Ingredients

Units Scale

ripe tomatoes (feel free to use an assortment!)
1/2 cup balsamic vinegar
1 tsp maple syrup or honey
1 smashed garlic clove
1/4 of a sweet onion, thinly sliced
1/2 cup blanched almonds
1/4 cup nutritional yeast
heaped 1/4 tsp fine grain sea salt
1/2 tsp lemon zest
pinch of sugar
flaky sea salt, optional

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Instructions

Add the balsamic vinegar, maple syrup, and smashed garlic clove to a small sauce pan. Set it over medium heat. While the vinegar heats up, add the thinly sliced onion to a small bowl or jar. Once the vinegar starts to produce steam and you begin to see tiny bubbles just beginning to break the surface, carefully pour it over the onions. Let them pickle while you prepare the remaining components.

Add the blanched almonds, nutritional yeast, salt, lemon zest, and sugar to a blender. Pulse until the nuts are finely ground. Voila! Now you have almond parm.

To serve the salad, layer sliced tomatoes and the balsamic pickled onions on a plate or platter. Sprinkle the almond parm over the top. And if you like, add a sprinkle of flaky sea salt, too!

Once you compose the salad, it is best enjoyed the day it is made. The pickled onions and almond parm will keep up to 2 weeks in the fridge if you have extras.

Notes

If you’re using larger tomato varieties, plan on 1 tomato for every 1-2 people.
If you prefer, you can use regular Parmesan cheese in place of the almond parmesan in the recipe.

Prep Time: 15 minutes