“You can’t wait for inspiration. You have to go after it with a club.”
Beautiful to Look at, Delightful to Taste!
Looking for inspiration is something I do on a near daily basis. Not surprisingly it’s pretty much always about food. Searching for a gorgeous new recipe or reviving an old favourite is how I love to spend my time. Considering beautiful food photography is something I find myself getting lost in for rather more hours in a day than truly reasonable. Sometimes it’s even my own work 🙂
I believe that looking outwards for inspiration is important, allowing ourselves to be influenced by others is the best way to continually grow and improve. It’s very easy to fall back on tried and true what with the whole “everyday life” thingy getting in the way. I think it’s probably something that happens to most of us. So we have to look for new ideas or at the very least new ways of presenting what is available.
I go to all sorts of locations for inspiration. Cookbooks are my first stop, but that’s a personal preference. Pinterest is available of course, but you have to be patient ‘cuz it can be a little like trying to find that perfect outfit at Winners. TV cooking shows are great for some, but some of the hosts, um, well, I’d rather not be unpleasant out loud okay?
More often than not it’s food photography that really gets me excited and interested. I’ve been known to build a recipe based solely on a picture. I did that with this one. Is it not just the prettiest thing ever? And the really cool part about it is that it uses ingredients that you can find right now pretty much no matter where you call home. If it’s like it is here and the tomatoes require a little more memory and imagination, the step of roasting them solves that problem deliciously! I chose gorgonzola for the cheese, but almost any cheese you love will work here although I would suggest it be something creamy rather than crumbly as the texture just works beautifully.
As much as I enjoy searching different sources for inspiration, my wish is that I provide some as well.
Enjoy & Namaste!
- 5 or 6 plum tomatoes, quartered
- drizzle olive oil
- splash balsamic vinegar
- 3-4 thyme sprigs
- ½ large red onion, very thinly sliced
- 2 TBSP red wine vinegar
- 1 540 ml tin lentils, rinsed and drained
- 3 TBSP fresh chives, chopped
- 3 TBSP fresh dill, coarsely chopped
- 3-4 TBSP flat leaf parsley, coarsely chopped
- 3 TBSP good quality extra virgin olive oil
- 1 large clove garlic, minced
- crumbled gorgonzola cheese
- Preheat oven to 275° F
- Place quartered tomatoes skin side down onto a parchment lined baking tray and top with thyme
springs, drizzleof olive oil, balsamic and sprinkle lightly with S&P.
- Bake for about 90 minutes. Use broil to brown tops if necessary toward
endof cooking time.
- Place thinly sliced onions in a medium sized bowl and toss with red wine vinegar and a pinch of salt. Set aside
- Drain and rinse lentils
- Toss lentils with red onion.
- Add herbs, olive oil, and garlic, tossing gently to combine
- Build salad with lentil-red onion mixture as
base, topping with oven roasted tomatoes and finally crumbled gorgonzola.
- Garnish with more herbs and S&P to taste.
- Drizzle any liquid from tomatoes over entire salad.