And We're Back... with Tomato Sweet Onion Crumble and Yellow Squash!

It may be impossible for me to explain how very glad I am to have my internet service back, both for blogging purposes and for general connection to the rest of the world. While I missed the opportunity to blog about the Scandinavian limpa bread, the pink lemonade bars, or the Indian Butter Chicken, there are plenty of recipes left for the summer.

This week, I leaned heavily on the simple goodness of the vegetables themselves. We adopted a dog this week, which cut my cooking down a little bit.

Welcome to Brooks!

 We still had some squash sitting in the back of the fridge, waiting their turn at the dinner table. Drew decided on a simple squash and onion roast under the broiler. A bit of olive oil, a dash of pepper and deliciousness ensued.

The trick with this recipe is to slice the squash as uniformly as possible and to err on the thin side. Roasting brings out the tender sweetness of the vegetable and the squash is a wonderful canvas for almost any flavor you want to layer on.

Our growing pile of fresh tomatoes (cherry, heirloom, and red) has been a nagging problem for me. Ever since I learned I shouldn't can on my flat, ceramic cook top I have been at a bit of a loss on what to do with the red, yellow and orange bounty. I've been eating tomatoes and feta for breakfast, slicing them onto every possible sandwich and tossing slices with olive oil and Hawaiian Black Lava Salt. Last night, it was time for a Tomato and Sweet Onion Crumble.

Sauteed onions and garlic formed the base of the dish.

Next up is a layer of tomatoes, basil and oregano.

A quick whirl through the blender, and the parmesan, baguette slices, and butter created the crunchy topping for the tart.

 Delicious!