Kenton loves fresh tomatoes from the garden and says this salad is not only beautiful to look at but reveals all the sweet notes from tomatoes ripened on the plant. He recommends serving with a grilled slice of the maple bacon cornbread.
- 500 or more grams Mix of garden tomatoes in all shapes and colors
- 2 Fresh cucumbers (peeled and diced large)
- Handful fresh basil leaves torn by hand
- 1-2 Fresh jalapeño peppers (seeded and diced small)
- ½ small red onion (sliced thin)
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Sea salt and fresh cracked pepper
- Start by cutting the tomatoes, halve cherry tomatoes and cut other tomatoes into different sizes like small wedges or slices. This coupled with different colored tomatoes will give the salad great eye appeal.
- Sprinkle the tomatoes with a little sea salt and then lightly toss with diced cucumbers, jalapeno peppers and sliced red onion.
- Tear basil leaves by hand into small bits and mix into the salad
- Add red wine vinegar and olive oil and toss lightly
- Season to taste with a little more sea salt and fresh cracked pepper
Maple Bacon Cornbread
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- 4 strips smoked bacon (cooked crispy and crumbled)
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, maple syrup, buttermilk, and butter.
- Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
- Mix in bacon and pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
- Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Check out our fall issue featuring Let's Dish with Kenton!