The summer heat has finally hit the Bay Area, which has turned our first tomato red (and produced a second!), and inspired some warm weather dinners in the Jackson house.
Last night, I roasted pork chops with honey, pepper and fresh, sliced apricots in the oven at 400 degrees – which turned out deliciously sweet. I served the pork and juices over rice.
Also, pictured below, is our delightful heirloom tomato caprese salad. David takes credit for this concoction. Just drizzle olive oil over sliced, fresh tomatoes and add fresh basil, pepper and mozzarella cheese.
Tonight, I made a turkey meatball salad recipe from my archive of Everyday Food recipes. Starting with the basic turkey meatball recipe, you put sliced, roasted bell peppers (from the jar, or homemade) on a bed of lettuce, add the cooked meatballs, and shave parmesan on top of the finished product. Very light (except for the swirling pool of butter), and easy (of course)!