Sides
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Servings: 4
Time: 10 mins
Pre-heat the broiler on high for 10-minutes. While it heats, arrange the sourdough slices on a baking sheet. Toast until the edges are browned, about 2-minutes each side.
Slice the bottoms off 2 of the tomatoes and grate the remainder into a bowl using a box grater. If the mixture is too watery, grate the 3rd tomato and add to the bowl. Combine with sherry vinegar, chili paste, and sea salt to taste.
Rub toasts on each side with the garlic clove. Then drizzle them with olive oil, and sprinkle with sea salt and pepper.
Spoon the tomato pulp onto the toasted bread. Finish with olive oil, sea salt, pepper, and cut into triangles to serve. If preferred, serve with anchovies and olives.
Move over, takeout. There’s something creamier—and more budget-friendly. This 30-minute butter chicken is about to become a dinner favorite.
Cheesecake for breakfast? We won’t tell. Cinnamon-baked apples and maple ricotta piled onto fresh-baked Yoke’s sourdough make this an easy fall favorite.
Big family dinner. Small grocery bill. And the crockpot does most of the work. Let’s all say “hooray” for Chicken Pozole (po-SOH-lay).