I said on FoodFitnessFreshAir’s Facebook page that I’m taking a little break from recipe development. When summer’s showering the garden in red, all I want to eat are tomato sandwiches. Nothing fancy. A little mayo, salt and pepper, maybe some lettuce and/or basil. A fresh garden salad thrown on the side, and I’ve found food heaven, within just the 10 minutes it takes to slice, toast and take a first bite.
As Katie from Eclectik Domestic pointed out, this could mean I may never return to developing recipes…Because really, who ever gets sick of tomato sandwiches in the summer? Not this girl. Good thing there are multiple meals in the day. Rest assured, eventually I’ll save the no-cook meals for lunch and start churning out new creations again.
In the meantime, my mom’s holding me over with this killer Blueberry Strawberry Crisp she whipped up for my birthday last week. (Yes, I turned the ripe age of 23! Whatever that means.)
My sister’s been getting into the cake business, making these elaborate trillion-layer cakes at any opportunity she can get. When I turned down her offer to create one for my birthday, she was slightly crushed. It’s not that I don’t love my sister’s dreamy, mousse-filled, icing deco cakes, because I do. But when summer hits, I want seasonal fruit with a chill side of straight up vanilla ice cream. My mom fulfilled that, and then some, with this crisp.
You’ll find that blueberries make up the bulk of the filling, letting just a few, slightly more tart strawberries sweep in to balance out their sweetness. I know strawberries are on their way out, so feel free to use nectarines, peaches or any other suitable, seasonal partner in crime. My mom had some strawberries frozen from an earlier, orchard-picking trip, so that’s what went into this particular pie pan.
Birthday or not, this is a real summer celebration. As are tomato sandwiches. Pair the two together, and you’ll create the picnic party of the year. For real.