Cherry Tomato Crisp

I really like Martha Stewart recipes. They are easy to follow, have few ingredients, and always delicious.

Tonight I prepared 3 of her dishes. First, was the cherry tomato crisp.
I start with a layer of tomatoes in the bottom of a casserole baking dish. The cherry tomatoes at the market were unsatisfactory so I substituted grape tomatoes.


Then I made a topping in my little food processor of 2 slices of white bread, some parsley, a 1/4 cup grated parmesan cheese, a chopped clove of garlic, salt pepper, and 2 tablespoons of olive oil.

Into a 400 degree oven for 25 minutes and you get the dish pictured at the top of this blog.

The flavor of the tomatoes was strong and delicious. Mary said the dish had pisazz.

The second recipe was Zucchini with lemon and thyme.

The zucchini was cut into good size pieces, and sauteed in hot olive oil and seasoned with salt and pepper. Fresh lemon juice and thyme was added to the dish before serving.

The third dish was sauteed chicken in mustard-cream sauce.

I seasoned the chicken breasts with salt and pepper and cooked them for about 12 minutes in a large skillet. The cooked chicken was removed to a platter and kept warm.

I deglazed the skillet with a little chicken stock and whisked in 2 tablespoons of dijon mustard, 1/2 cup of heavy sweet cream, and some tarragon and cooked until thickened. Pour the juices from the chicken platter into the sauce and spoon the sauce over the chicken.

Thanks, Martha for your inspiration. It was a great meal.