Author: whatsinthepot
Website: http://www.blogger.com/profile/08096469231440361234

For a few weeks each year in early summer I try to make as many tomato dishes as possible. Right now is that time, the short season of creole tomatoes. These fantastic tomatoes are believed by most to be a hybrid of heirlooms. They are a very rare variety which only grows well in the delta region of the Mississippi River. I have even had some grown just north of Lake Ponchartrain (about 50 miles apart) that don’t measure up. Because of the short season and limited farming region, creole tomatoes are usually only available in southern Louisiana. For anyone outside of the New Orleans area that would like to try growing some yourself, try this website which sells the seeds.

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Author: whatsinthepot
Website: http://www.blogger.com/profile/08096469231440361234

This simple recipe makes a cool, light, creation to either top a salad of mixed greens or make a sandwich. I prefer it on a buttery croissant with a piece of crisp lettuce and a couple dashes of Tabasco. The hot sauce may not be for everyone, which is why I add it after.

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Author: sarasinnard
Website: http://mothersrecipebox.wordpress.com/2009/06/06/honey-apric…

Apricot Mustard Glazed Salmon

This is a quick and tasty way to serve up salmon on short notice. Most ingredients can be kept on hand. It’s easy to portion up or down, and is a wonderful compliment to the salmon.

Ingredients

• 2 salmon filets
• 3 tbs olive oil
• 1/4 c honey mustard
• 1 tbs white wine vinegar
• 1/3 c apricot preserves
• 1/4 c dried herbs (cilantro, basil, chives, etc)
• salt and pepper to taste

Directions

1. Coat both sides of salmon filets with olive oil
2. Lightly salt and pepper both sides
3. Combine the remaining ingredients and generously coat both sides
4. Grill on high grill, searing on both sides. All grills and tastes differ. Find your preference.

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http://mothersrecipebox.wordpress.com/2009/06/06/honey-apric…