Sicilians

Sicilians love eggplant. My great grantparents were from Sicily, so we are an eggplant loving family. It was not until I was an adult that I met someone who did not like eggplant. What?! How could anyone not like eggplant? To me that was like someone not liking an apple. I thought that eggplants were something almost universally loved.

Well, a lot of people do love them, but I've come across several others that don't. My guess is that most of these folks have probably just had bad eggplant. A greasy version of eggplant parmesan in a mediocre Italian restaurant does not do eggplant justice. Also, eggplants really need to be eaten in the late summer (August to October). They will be bitter if eaten out of season. So, don't be tempted to buy one, or even order one in a restaurant for that matter, unless it's eggplant season.

Also, choose smaller eggplants over the huge ones as they will be less likely to be bitter. When purchasing an eggplant it should be smooth, shiny and a deep, vivid purple color (I'm talking about the typical eggplant you commonly see here in the US. There are other varieties too). Eggplant can be stored unwashed in a plastic bag in the refrigerator crisper for a few days.

I will share a simple Sicilian pasta dish with eggplant. If you like eggplant you will like how this recipe pairs it with a simple tomato sauce, fresh basil leaves, and salty ricotta salata cheese. If you don't like eggplant, perhaps this dish will change your mind.  This is commonly referred to as Pasta Alla Norma as rumor has it that the dish was created in the 1800s after Bellini's opera Norma. (Yes, I had to look up this fact).

Pasta Alla Norma

2-3 small to medium eggplants (about 1 pound total)
1 white onion, sliced into half moons
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28 oz can plum tomatoes, crushed by hand
12 large basil leaves
2 cups shredded ricotta salata cheese
1 pound spaghetti
Extra virgin olive oil
Salt

Cut the eggplants into batons that are 1/2 inch wide and 1 inch long. Place in colander and toss with 1 teaspoon salt. Let drain for 30 minutes. Briefly rinse the eggplant and pat dry with paper towels.

Heat large saute pan over medium heat. Pour enough olive oil into pan to cover the bottom of the pan. When oil is hot, drop in half of the eggplant and fry until golden on all sides, about 8 to 10 minutes. Transfer to plate lined with paper towels to drain. Repeat with remaining eggplant.

Add a little more olive oil to pan if it has become dry and saute onion until soft, about 12 minutes. Add the red pepper flakes and garlic and cook for 1 minute. Add the tomatoes  and 1/2 teaspoon of salt and bring to a simmer. Lower the heat to medium and allow the sauce to bubble and thicken for about 10 minutes.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 9 minutes. When pasta is cooked, add to sauce along with 1 cup cheese and torn basil leaves. Spoon into serving dishes, passing remaining cheese on the side.

Serves 4-6.

Note: If you can't find ricotta salata substitute with pecorino romano cheese.

Berries and Cream

• Wow, the month of August has flown by! Although I haven't posted much this month, I have made a few good things. I'll share two desserts that I like to make in the summer, both of which I made recently.

The first is a recipe for strawberry granita that was featured in Bon Appetit a few years ago. A granita is an icy frozen dessert, which is perfect for a hot day, like we have been having in Southern California lately. The best part is there is no special equipment required.

• Strawberry Granita


• 1 pound sliced, hulled strawberries (about 2 cups)
• 3/4 cup granulated sugar
• Pinch of salt
• 1 1/2 cups cold water
• 1/4 cup fresh lemon juice

• 1 cup chilled whipping cream (optional)

• Puree strawberries, sugar, salt, water, and lemon juice in blender until smooth. Strain into 8x8x2 inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. At the four hour mark, scrape granita down length of pan forming icy flakes. Return to freezer. Simply spoon into dessert dishes when ready to eat. If using cream, beat whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately. 

Note: Granita can be made two days ahead.

Serves 6

The other recipe I would like to share is Panna Cotta. It is an Italian, custard-like dessert made with cream and set with gelatin. It only takes a few minutes to make, and it can be infused with a variety of flavors and eaten alone or topped with fruit, chocolate or other sauces. I've even made it with candied kumquats. My favorite way to make it is simply with vanilla bean and some macerated strawberries. It's the perfect dessert to serve to guests as it looks pretty and can be made ahead. Here is how I make it.

Vanilla Bean Panna Cotta with Strawberries

2 cups heavy cream
1 cup whole milk
6 tablespoons granulated sugar plus 1 teaspoon
1 packet unflavored, powdered gelatin
1 vanilla bean
Pinch of salt
3 cups strawberries, quartered
1 teaspoon lemon juice

Place the milk in small saucepan. Split the vanilla bean lengthwise and scrape the seeds. Add the seeds and the pod to the milk in the saucepan. Sprinkle gelatin over milk and let stand 5 minutes. Then place saucepan over medium heat and cook stirring until gelatin dissolves but milk does not boil. Add cream, 6 tablespoons sugar and salt and stir until sugar dissolves, about 2 more minutes. Remove from heat and let cool slightly. Pour through strainer into large liquid measuring cup (or anything with a spout as it make it easier to pour). Pour the strained mixture into glasses or ramekins. Cover with plastic wrap and refrigerate until set, at least 6 hours.

30 minutes before serving, combine the strawberries, lemon juice and remaining sugar. When ready to serve, remove the panna cottas from the refrigerator and top with strawberries.

Notes: Can be made up to two days in advance. I usually put the panna cotta in pretty glasses so I can serve it directly in them, but, for a different and more sophisticated presentation, allow the panna cottas to set in ramekins. When ready to serve, dip the bottom of the ramekin quickly in hot water and run a parring knife around the edge of the ramekin. Invert onto plate and spoon strawberries over the panna cotta. 

Serves 4

For J

My sister J is the artistic one the family. She can create art using any medium. Really. She works on movies as a job, but she can do anything that requires a creative eye. For my baby shower she sewed a huge baby quilt, and even though it was her first time quilting, it was perfect. I am amazed at how she can just decide to create something and do it. Look at this painting she did for me.

I am not artistic at all, and I'm not even a particularly creative person. But, I can do one thing that she can't. Cook. She's getting better as she's gotten older and has had to cook for herself. Still, she doesn't enjoy cooking much of the time. So, she shares art with me, and I share food with her.

J recently found out that she is allergic to gluten. I know that it is a trend right now for everyone to be giving up gluten, but she really is allergic to it. Luckily it is a trend right now, so there are a lot of options for her. I know that in baking you can substitute different types of flours for wheat flour thus making many things gluten free. I haven't tried any of that though, since lucky for me I can still eat wheat flour. However, I do look out for things that are normally made without flour. I recently saw these cookies on Martha Stewart's website and knew I would have to try them to share the recipe with my sister. J seriously loves peanut butter and chocolate, so I know she will like the flavor. Plus they are made without flour  are very easy to make. So, here you go J. Enjoy!

Flourless Peanut Butter Chocolate Chip Cookies

1 cup smooth peanut butter
3/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup roasted, salted peanuts

Preheat oven to 350 degrees. Line two sheet pans with parchment paper or silpat. Stir peanut butter, sugar, egg, baking soda, and salt until combined. Stir in chocolate chips and peanuts. Scoop heaping tablespoons of dough onto baking sheets, and space cookies about two inches apart. Bake one sheet at a time until cookies are puffed and golden, about 12 to 14 minutes. Cool on sheet 5 minutes. Transfer to rack to cool completely.

Makes 2 dozen. Store in airtight container for up to 3 days.

My Grill Pan

I'm a sucker for my grill pan. It's the one pan I can use to make a panini at lunch, grill some veggies at dinner, and flip to the griddle side to make like 10 pancakes at once in the morning. In the summer when I don't want to turn on the oven or use a lot of dishes I'll often make entire meals using the grill pan. Roy is happy since it's his job to do the dishes. He's really happy if what's coming off of the grill pan is some sort of burger. He requests the "Tomatillo Burger," as he calls it, quite often so I made it the other night. I saw this recipe in Gourmet a few years ago and it has been a favorite in our house ever since. Something about a crisp, raw tomatillo is so good on this burger. You can round out this meal by throwing some corn on the cob or zucchini on the grill pan as you cook the burgers. No grill pan? No problem. You can obviously use a real grill or even a cast iron skillet. But seriously, you should get one.

Pork Burgers with Tomatillo and Avocado

1 lb ground pork
2 garlic cloves, finely minced
2 teaspoons minced chipotle in adobo sauce, plus 1 teaspoon of sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices Muenster cheese
3 medium tomatillos, husked, rinsed and sliced
1 avocado, sliced
1 bunch cilantro
1/4 cup mayonnaise
4 hamburger buns
Vegetable oil, for pan

Preheat grill pan over medium-high heat. Mix the ground pork with garlic, chipotle, salt, and pepper. Form into 4 patties. Brush grill pan with vegetable oil and grill until patties are cooked through, about 4 -5 minutes per side. During last minute or two of cooking on second side, place a piece of cheese on each to melt the cheese. Also during the end of cooking, toast the buns on the grill pan until golden.

Spread 1 tablespoon of mayonnaise on the bottom of each bun. Top with meat, tomatillo slices, avocado slices, and a few sprigs of cilantro. Place top bun on top and serve immediately.

Serves 4

A Different Kind of Salad

Panzanella is an Italian salad that uses bread and tomatoes as the main ingredients. It is a good way to use up old bread, and it is a nice break from traditional lettuce salads. To me panzanella says "summer." It is so light and refreshing that it is perfect for a hot day. 

It was hot the other day, so Miles and I went for a walk along the beach. What a nice departure from being cooped up in the house with postpartum recovery! Finally, it felt like summer. Wanting to keep the feeling of summer going, I went to the store on our way home to pick up some ingredients for panzanella. A couple of pints of raspberry and blood orange sorbets also helped to extend that summery feel. 

When I make panzanella I like to combine elements from recipes that I have seen from both Michael Chiarello and Ina Garten.

Panzanella

Vegetables:
1 pint cherry or grape tomatoes, halved
1 hothouse or 4 Persian cucumbers, halved lengthwise and cut into 1/4 inch half moons

1 yellow bell pepper, large diced

1 orange bell pepper, large diced

1/2 red onion, halved and thinly sliced

1/4 cup chopped basil

Croutons:
1 baguette, ciabatta or other crusty bread, crusts removed and cut into one inch cubes (you need about 6 cups total)
3 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Salt
Freshly ground black pepper

Dressing:
1/2 teaspoon dijion mustard
1 garlic clove, minced
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

To make the croutons: Preheat oven to 375 degrees. Heat butter and olive oil in large skilled over medium heat. When butter is melted, add garlic and cook until fragrant, about 30 seconds. Add bread cubes and toss to combine. Transfer bread cubes to rimmed baking sheet. Sprinkle lightly with salt and pepper. Sprinkle with Parmesan cheese. Toss with hands to evenly coat the cubes with the cheese. Place in oven and bake until crisped on outside but still slightly soft in the center, about 8-9 minutes, turning once halfway through baking. Set aside to cool completely.

To make the dressing: Whisk all ingredients together to combine. Set aside.

When ready to serve toss vegetables and croutons with dressing.

Serves 6-8

Notes: Croutons can be made one day in advance. Store in air tight container at room temperature. Dressing can also be made one day in advance and stored in the refrigerator. 

Back to the Blog

It's hard to blog with a baby. It's actually hard to do most of the things I used to do with a baby. Cooking, going to the store, visiting friends. These things all need to be carefully planned now. So, my blog has really been the last thing on my mind since Miles was born. When I was still pregnant, a friend told me to be prepared for your life to change drastically when a baby comes. She said, "On some days you will feel accomplished just by having managed to brush your teeth, and that's okay because that is something." At the time I thought that seemed a little crazy - would I really feel accomplished having just brushed my teeth? Now I completely understand what she means. The good news is that Miles is now seven weeks old, and I have found myself becoming more adjusted to being a mom with each passing week. Things are still tough, but I now feel like I can take care of him while also taking care of myself and other things that need to get done.

Despite the fact that my life is very different, I wouldn't trade being a mom for anything. As you can see from the picture, I have the cutest, sweetest little boy in the world (yes, I'm biased, but that's how it feels). I love the way Miles stares at me with his big blue eyes, the way he kicks his little chubby legs and flails his arms, and seeing his crooked smiles that have recently begun to appear.

Well, yesterday I had a few spotty bananas and realizing that I hadn't baked anything since he was born, I thought about making banana bread, and ended up deciding to make banana coffee cake. So, in a world where brushing your teeth is a significant achievement, baking a coffee cake makes me feel like a rock star. It turned out pretty good, so I thought I would share the recipe. After looking at several dozen recipes online, here's what I came up with:

Banana Streusel Coffee Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3 very ripe bananas, mashed (you should have about 1 cup)
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
2 tablespoons unsalted butter, melted
2 teaspoons cinnamon, divided
1 1/4 cups semisweet chocolate chips, divided
3/4 cups chopped toasted walnuts, divided
1/3 cup brown sugar

Preheat oven to 350 degrees. Spray a nine inch springform pan with cooking spray.

To make the streusel, place 3/4 cup chocolate chips, 1/2 cup walnuts, 1 teaspoon cinnamon, and brown sugar in small bowl. Mix with fingers to combine. Set aside.

In large bowl whisk together flour, baking powder, baking soda, salt, sugar, and 1 teaspoon cinnamon. In a separate bowl whisk together bananas, eggs, sour cream, vanilla, and butter. Add the wet ingredients to the dry ingredients and mix until barely combined. Gently fold in 1/2 cup chocolate chips and 1/4 cup walnuts. Pour batter into prepared pan. Sprinkle streusel evenly over the top. Bake for 35-45 minutes until tester inserted into the cake comes out clean. Transfer to rack to cool.

Serves 8

Notes: The cake tastes great slightly warm from the oven. It will also keep nicely stored at room temperature for three days.

French Macaroons, Zucchini Pancakes, and Waiting

It's impossible to be pregnant forever, right? Today I feel like I've been pregnant for a long time. With my due date only a few days away, I know that whether my son is a bit early or a bit late, he will be here soon no matter what. I am nervous but mostly excited. Earlier in my pregnancy I remember feeling scared at the thought of labor. Now I can't wait for it to begin. It seems weird to welcome pain, doesn't it? Maybe my mind is gearing up for labor. All I know is that the days seem to drag. I've tried to keep myself busy, but I find myself distracted. It's hard to think of anything except that the baby that will be here soon.

So, while I wait, I cook. Yesterday I made some chocolate macaroons from David Lebovitz's site. You should definitely check it out as his recipes are amazing, and there you will find the recipe for these macaroons if you would like to attempt them yourself. (Note: these are French macaroons, which are two meringue-like cookies made with almonds with a filling sandwiched in between, not be be confused with American macaroons that are made with coconut as I have made previously.)

Earlier this year, some friends and I visited Bouchon Bakery in Las Vegas, specifically to try their macaroons. They did not disappoint, they were so good! We've talked about them several times since the trip and I have kept thinking that I needed to try to make macaroons myself.

I had never made French macaroons before, and was a bit nervous because I have heard that the technique must be exactly right to get them to turn out well. Well, they weren't very hard to make, and while I think I could definitely work to perfect my technique, they were pretty good for a first attempt. Not as good as Bouchon, no, but definitely good enough that I had to hide the container, so I wouldn't be tempted to eat one each time I passed the kitchen.

So, that was yesterday, and today, still no baby. This means that dinner had to be made tonight. I decided to make zucchini pancakes since I had some zucchini in the refrigerator. These make a nice side dish and are good way to make something different with zucchini. A good way to sneak a vegetable to your kids too, perhaps. Hopefully the baby will come tomorrow; otherwise I will have to think of something else to cook!

Zucchini Pancakes

2 medium zucchini
2 tablespoons finely minced red onion
2 eggs
6 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Butter (for pan)

Heat a non-stick skillet over medium heat. (I like to use my griddle pan for this, so I can cook them all at once. If you don't have one, then just do two batches in the skillet). Grate the zucchini on the large holes of a box grater. Mix zucchini with all remaining ingredients (except butter). Add the butter to the skillet and once it is melted add the mixture by large spoonfuls into the skillet just as you would for breakfast pancakes. Cook until pancakes are golden brown on each side, about 2 minutes per side. Serve immediately.

Makes 10 pancakes

Yogurt Sauce (optional)

6 oz. plain low-fat Greek yogurt
1 tablespoon chopped chives
Zest of 1 lemon
Salt and pepper to taste

Mix all ingredients in small bowl and refrigerate until ready to serve.

Notes: Once the zucchini is grated it will start to give off its water, so it's important to cook the pancakes right after mixing. If the mixture gets too watery, you can add another tablespoon or two of flour. Also, these pancakes are great on their own without the sauce. So, since either way is good,  I give you the sauce recipe in case you want to make them a little more special or want something creamy.  This recipe is adapted from the Barefoot Contessa At Home cookbook.

Chocolate Crinkle Cookies

In case my last post made you want even more chocolate, I'll share a recipe for chocolate crinkle cookies that I made for my Bible Study last night. These cookies have a nice chocolate flavor and a chewy brownie like texture. The cookies are formed into balls and rolled in powdered sugar before baking, and they expand while they are in the oven giving them a crinkled looking top. The recipe has been adapted from the Williams-Sonoma Essentials of Baking Cookbook.

Chocolate Crinkle Cookies

4 oz unsweetened chocolate, chopped
4 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup confectioners' sugar

Place chocolate and butter in heatproof bowl set over a small saucepan of simmering water. Heat, stirring occasionally, until chocolate and butter have melted. Set aside to cool.

In a separate bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.

Using a stand or hand held mixer beat the eggs, granulated sugar and vanilla on medium speed until thickened and light in color, about 3 minutes. Beat in melted chocolate mixture on low speed until incorporated. Add the dry ingredients and beat on low until incorporated. Mix in chocolate chips. Cover the bowl with plastic wrap and refrigerate until firm enough to roll into balls, at least 2 hours.

Position rack in middle of oven and preheat to 325 degrees. Line two baking sheets with parchment paper or a silpat. Sift confectioners' sugar into small bowl.

Remove dough from refrigerator and roll a rounded tablespoon of dough between your hands, and then roll the ball in the confectioners' sugar. (Your hands will get a little bit of chocolate on them, but if you notice the dough is sticking to your hands, place the dough back in the refrigerator to harden more.) Place cookies 3 inches apart on baking sheets. (Depending on the size of your baking sheet, you will probably need to use the first one again to bake the third batch).

Bake cookies, one sheet at a time until the tops are puffed and crinkled and feel set when lightly touched, 13 - 15 minutes. (They will still appear to be slightly under baked however, and will firm up more as they cool). Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. 

Makes approximately 3 dozen cookies. Can be stored in an airtight container at room temperature for up to 3 days. 

The Carob Easter Bunny

I will start this post by admitting that I too have been known to throw food (those of you who read this post know what I'm talking about). However, let me just say that I was three years old when I threw the food, which I think you will find quite understandable given the circumstances.

This is the story. It is a story that my family likes to tell every Easter and also at many other times during the year. My parents, like many parents with their first child, wanted me to eat the healthiest diet possible. For them this meant having me on an almost totally vegan diet. This of course meant that I wasn't allowed to eat chocolate, especially back then when milk chocolate was the popular choice. So, on this particular Easter, when I was three, my aunt and grandma dutifully followed my parents' wishes and presented me with a carob bunny instead of a chocolate one. I took one bite of the carob bunny, turned to everyone with a disgusted look on my face and hurled the bunny at the wall. Immediately, I ran over to my grandma's covered candy dish that was loaded with M&Ms and started popping them in my mouth. Luckily, everyone thought it was hilarious and laughed, my parents relaxed a bit that day, and I was allowed to eat chocolate from that point forward. Thank goodness because since then I have become a total chocoholic.

So, today will share a recipe for an easy chocolate pots de creme recipe that I made when some friends came over last week. It is super chocolatey, so I love it of course. Normally pots de creme (a french style custard traditionally served in a little pot) are baked in a water bath in the oven. This version, from America's Test Kitchen, is made on the stove and the custards set in the refrigerator, making the whole process very simple.

Chocolate Pots de Creme

5 egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
3/4 cup half and half
10 oz bittersweet chocolate, chopped (should be 60% cacao, see note)
1 tablespoon vanilla
1/2 teaspoon instant espresso powder

Whipped cream, chocolate shavings and raspberries for serving. 

Place chocolate in large glass bowl and set sieve on top. Set aside. Whisk egg yolks, sugar and salt in bowl to blend. Add heavy cream and half and half. Whisk until ingredients are well combined. Transfer mixture to saucepan place over medium low heat. With a wooden spoon or spatula stir slowly and constantly until mixture reaches 175 to 180 degrees on an instant read thermometer. (You can also test the mixture by streaking the back of the spoon with your finger. If it is ready, it should leave a distinct trail on the spoon). Remove from the heat and immediately pour through the sieve on to the chopped chocolate. Allow to sit for 5 minutes. After 5 minutes whisk to combine. Dissolve the espresso powder in 1 tablespoon water. Whisk into chocolate mixture. Whisk vanilla into chocolate mixture. Transfer the mixture to a large liquid measuring cup or anything else with a spout as it makes it easier to pour. Pour into 6-8 ramekins or other small cups, depending on how much you want per serving (these are very rich, so you may want to err on the side of serving less). Place a kitchen towel on the counter and gently tap each ramekin on it several times to release any air bubbles. Cool pots de creme completely on counter. Then cover tightly with plastic wrap and transfer to the refrigerator for at least 4 hours and up to 72 hours. When ready to serve, top each with raspberries, whipped cream and chocolate shavings.

Note: I used Ghirardelli's 60% Cacao Bittersweet Chocolate Baking Bar, which is my bittersweet chocolate of choice most of the time, and was specifically recommended to be used in the recipe by America's Test Kitchen. You can find it in major super markets in the baking aisle. However, America's Test Kitchen also said that you could use Lindt 70% dark chocolate, but that you would want to reduce the amount used to 8 oz. I didn't try that, but wanted to share that tip in case that's the chocolate you would like to use.  

Pasta for a Warm Day

Here is a simple pasta that I love to make on a warm day as the sauce requires no cooking. You simply chop the ingredients and allow them to sit together at room temperature to let the flavors meld. Roy calls this the "Bruschetta Pasta" as the flavors are basically the same as what you might think of as a traditional burschetta topping. So, if you like that, you will probably like this. This is my modification of a recipe found in the Barefoot Contessa At Home Cookbook.


Pasta with Cherry Tomatoes, Basil and Garlic

3 pints cherry tomatoes, halved
15 large basil leaves, julienned
5 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1 pound linguini, spaghetti, or angel hair pasta
1 cup freshly shredded parmesan cheese, plus additional for serving

Combine first six ingredients in large serving bowl. Cover with plastic wrap and allow to stand at room temperature for 3-4 hours to allow the flavors to combine.

When ready to serve, cook pasta in boiling salted water until al dente. Drain and toss with tomato mixture in serving bowl. Stir in cheese and serve, passing additional cheese at the table.

Serves 4-6

Note: It's also nice to make this pasta with a mixture of cherry tomatoes, grape tomatoes, or mini heirloom tomatoes to get more variety in color and flavor.