My family tried the new Indian restaurant here in Jonesboro and we loved it. The spicy smells that greeted us when we walked in the door were irresistible. I discovered mango lassi, the kids liked the milk balls in honey syrup for dessert and Barry learned once again to listen to his wife. He ordered his food spicy, not mild, which was a bit much for his American taste buds. He said it was only a bit milder than the chipolte incident awhile back. See? An adventure in eating.
I have a wonderful new salad recipe to share that may seem outside of your comfort zone of what should and should not go together. Trust me, the flavors of this salad go together amazingly well. Plus, it is a very attractive dish. It is easy to make and the leftovers were just as good the next day. Try it this weekend before you can't find the ingredients. The key to this recipe is finding good tomatoes. Store bought just won't do so steal some from your neighbor's garden if necessary.
Tomatoes with Fresh Peaches, Goat Cheese and Pecans
2 lbs tomatoes, sliced (try heirloom or different varieties mixed together)
1/3 cup white balsamic vinegar
1 minced garlic clove
2 Tbsp. brown sugar
2 Tbsp. olive oil
1/8 tsp. salt
1 large diced, peeled peach
2 Tbsp. fresh chopped basil
3 oz. crumbled goat cheese
1/2 cup coarsely chopped, toasted pecans
Lay tomato slices in a pretty dish. Whisk vinegar through salt together. Add peaches and basil. Pour gently over tomatoes. Sprinkle with pecans and cheese and fresh black pepper to taste.
I had yellow tomatoes but it would have been nice if I had a mix of tomato varieties. Enjoy one of the last summer weekends we'll have and don't forget to exercise!