In addition to some beautiful zucchini, I came back from visiting my parents with some perfect green tomatoes and an herb that I couldn’t wait to use- pineapple sage. When I arrived home from work last Thursday, I wasn’t really in the mood to cook which is rare for me. I wanted something quick and I wanted the preparation to be easy, but the gorgeous veggies and herbs that I had picked from the garden were staring me in the face saying please use me. So, I succumbed to the greens while still keeping my meal very simple. I tossed some sprouted grain toast in the toaster and grabbed the extra sharp cheddar cheese that I keep around as a daily snack and decided to make grilled cheese a bit more interesting. First up, I made green tomato grilled cheese and with a little bit of garlic pepper seasoning, I was in business and my mouth and stomach were both very happy. All you need to do for this is slice up the green tomatoes, sauté them in a little olive oil until they are soft and tangy, and add them between two slices of bread with the cheese. I sprinkled the tomatoes and cheese with a little garlic pepper, tossed the sandwich in the oven to melt the cheese and voilá- I created one of my new favorite sandwiches.
I knew I wasn’t going to be satisfied with the evening’s cooking until I experimented with the pineapple sage that I had. So, I repeated the first grilled cheese sandwich, this time tossing aside the green tomatoes and instead adding some sautéed red onions and the sweet, fragrant green herb that had been sitting in the back of my mind for days. The result was deliciously sweet and savory and I had enough pineapple sage leftover to experiment with on a night that I have more energy.