Even though summer is winding down, I'm still filling nearly every meal with tomatoes. I've cooked up pasta sauces, made salsas, and roasted tomatoes more times than I can count. However, a perfectly ripe tomato, in my mind, is best served raw. While I'm usually a traditionalist (tomato wedges with a bit of salt and pepper), adding herbed millet is a great way to dress up tomatoes. The low flavor profile of the millet is perfect for showcasing the fresh herbs and the taste of that ripe tomato.
This side is a quintessential summer dish which lends itself to be paired with other summer dishes.
Main: Stuffed Hatch Chiles. It's about this time of year that hatch chiles start popping up in stores. These chiles have such a wonderful flavor and are definitely summer treat!
Drink: White Wine (standard- it's always my go-to. Preferably Pinot Grigio).
Salad: Freekah Salad with Arugula and Corn. This salad has been my summer go-to. If you weren't keen on having to cook up two separate grains, use millet or just leave it as a simple sweet corn/arugula salad!
Dessert: Einkorn Crepes with Fresh Berries. Keep in simple! We always have crepes in our freezer for a nice dessert.
Don't we just love it whenever we work with fresh ingredients? I'm absolutely loving those tomatoes! And of course the millet, it's absolutely a wonderful addition to a vegetarians kitchen. I love that it's gluten free, it's rich in b vitamins, and loaded as well with folic acid, calcium, iron, potassium, magnesium and zinc.
I absolutely love millet and this is a wonderful way to complement those big, luscious, juicy summer tomatoes. Gorgeous!
This looks amazing! I can't wait for summer, I miss ripe tomatoes down under 🙁
Yum!
You have to love the perfect simplicity of this dish! What a great way to eat the tomato harvest. 🙂
Yum! This is going on my summer lunches list!