By Sarah Lagrotteria
Lydia and I spent the weekend making “airplane food” -individually wrapped sandwiches for a client and her friends to take with them on their trip. We made roast beef on brioche buns with horseradish sauce, balsamic red onions and arugula; curried chicken salad with green apples, raisins and almonds on walnut bread; roast turkey breast with lettuce, tomato and sprouts on whole wheat and fresh mozzarella, heirloom tomato and roasted eggplant with pesto on crusty rolls. Don’t they look sweet all wrapped and ready to go?
But the real story here is these tomatoes…the last of the beautiful summer heirlooms here in Southern California.
We’ve been using tomatoes of so many colors and flavors all summer long that I almost became immune to their gem-like hues. I love the look of this luscious mozzarella against the thick slices of citrine, peridot and garnet. So glad we snapped this picture as a last reminder of summer ’09. It’s been a good one.