Yes, it is well into summer, but for months now I have been enjoying sun-warmed, Orange Cherry Tomatoes as a snack while I garden.  This has become one of my favorite tomato plants – not only yummy, it is super-prolific!  It keeps up with my garden munching habit and I still have baskets left over to sweeten the bitter of Kale or the bite of Trader Joe’s Cilantro Dressing ~ an indoor favorite salad of our whole family Kale & Orange Tomato Salad with Cilantro Dressing.  Even our teenage son’s baseball team buddies ate it all up!

Today is March 29th. In Southern California we have Tomato plants that survived the winter, fully mature Cabbage, Chives, Cilantro plants and Brussels Sprouts Kept small by a wild bunny. In a quandary about what to make for a quick, healthful lunch for our children and I, I threw this together and it was a big hit! Enjoy!

1/2 C. Mini Brussels Sprouts (about a handful)

1/2 C. Rapini

2 Tomatoes, chopped

2 Chives, chopped

Clove Garlic, pressed

2 Red Jalapenos, roasted, peeled, with seeds removed

2 Tbsp Butter

Soy Sauce

Brown Rice, cooked

Hamburger or Chicken, chopped small (leftover from last night’s dinner @ 1/2lb

Chop the prepared Jalapenos. Stir-Fry all veggies in the Butter. Add Soy Sauce. Add Brown Rice and meat. Heat Thoroughly and serve with quartered (seeds removed) Red Pepper. Yum!

Quick and Easy, yet everyone loved it!