I better blog this while it’s still Spring! Because soon it will be time to pick out squashes and eggplants and berries, and the asparagus will be done. So it’s Springtime still, let’s embrace it – 2 months ago we were snowshoeing in the Alps, and now the trees are in bloom by the lake. We do cheat a little on Spring, buying our Italian tomatoes as it will be a while yet before Swiss ones come into season, and I don’t feel one bit guilty because they have been utterly fantastic. But more on them later.
We’ve been planning on going to see all the tulips and flowers in bloom at the local tulip festival (actually, we’ve been planning to do a lot of things), but life has just gotten in the way. I had eye surgery, computer died sending us to Geneva a few times for repairs (and gave us a fun excuse to spend an afternoon with our friend Jonell, indulging in chocolate macarons from Auer), baby got sick, all number of things keep changing our plans from day to day.
So no gorgeous flowers or Springtime hikes in the Swiss alpine hillsides just yet. But if we cannot go enjoy Springtime in the wild blue yonder, why not bring Springtime here? With these open faced sandwiches, we did just that
There’s not really much to say about how this dish was put together – we pan-fried some slices of GF bread in a skillet, and I mashed together avocado with a little dijon mustard as a quick spread. Asparagus was sautéed and eggs were poached, and then it was just a matter of assembly – bread, avocado, asparagus smoked salmon, tomatoes, and poached egg. A lot all on a plate, but man the combo was great.
But beneath all those elements, what really sung were those tomatoes. We’ve been buying them from the market each weekend, and I haven’t been able to get enough. We use them in sauce, mashed up on toast, on burgers, everything. Besides, they are just so pretty and photogenic!
So no recipe, only a beautiful loaded open faced sandwich, full of flavor and my favorite ingredients. Yeah, we cheated a little on Spring a bit by enjoying these gorgeous tomatoes, but I just couldn’t resist. I’m still anxiously awaiting the fresh summer tomatoes from Valais that will arrive in the coming months, but for now, I’ll enjoy these tomatoes with some of the best of Spring
A couple quick announcements – I have decided to stop my naturally gluten free series on the blog for now, and instead have moved it to a pinterest board! Now you don’t have to wait til the end of the month for links, but just follow my pinterest board and I’ll pin relevant links there as I find them
Announcement #2 – you may not have noticed the link to “portfolio” above – but I’ve finally set up a site to showcase all of my favorite images – I’ve got a section for Food and one from Travel/Landscape, all up on 500px. If I feel really motivated I will get myself a domain name, but for now I just like seeing all of my favorite pics all in one place