{"id":6727,"date":"2018-10-08T11:58:33","date_gmt":"2018-10-08T18:58:33","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6727"},"modified":"2018-10-08T13:37:59","modified_gmt":"2018-10-08T20:37:59","slug":"sliced-tomatoes-with-rosemary-flowers-and-capers","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/sliced-tomatoes-with-rosemary-flowers-and-capers\/","title":{"rendered":"Sliced Tomatoes with Rosemary Flowers and Capers"},"content":{"rendered":"

My Mom\u00a0loved\u00a0to serve a simple sliced tomato plate with a little side of mayonnaise\u00a0when the Northern California dry farmed coastal\u00a0varieties (like Molinas and Early Girls)\u00a0hit the farmer’s markets. Since, I just harvested the last of\u00a0my\u00a0Early Girls, I figured this would be a\u00a0perfect\u00a0accompaniment to my grilled sardines<\/a>\u00a0recipe. I do love tomatoes picked fresh, still warm from the sun, with crunchy salted capers.<\/p>\n

\"Sliced<\/a><\/p>\n

The blue\u00a0accents are rosemary flowers! And yes, you can eat them! And they taste just like the herb but even more intense with a\u00a0touch of honey sweetness. I was looking for something colorful in my garden to add to the tomato plate and noticed the pretty little blue flowers with bees swarming all around. I\u00a0tried one and then quickly googled it to make sure they weren’t poisonous \u2013 and they’re not! Hooray! They’re tasty and I’m still alive!<\/p>\n

Can you believe, in all my years of cooking, and I never knew you could eat rosemary flowers? They are strong so use sparingly, but they add a neat\u00a0surprise little bite.<\/p>\n

\"Early<\/a><\/p>\n

I love using flowers to garnish plates. Some just add a little color pop with relatively no flavor (which is okay too), but\u00a0others like: rosemary flowers, chive\u00a0& garlic flowers, bee balm, anise hyssop and nasturtium (flowers and leaves) really pack a punch. I’m always looking for new edible flowers, so if you have a favorite please share!<\/p>\n

There’s nothing much to this dish. Just really ripe and delicious tomatoes, some minced shallot, a few leaves of dill, a handful of salted capers (un-rinsed), a generous seasoning of crunchy sea salt and a squeeze of Meyer lemon over top plus a little olive oil for shine. A simple side dish or pretty picnic plate…<\/p>\n","protected":false},"excerpt":{"rendered":"

My Mom\u00a0loved\u00a0to serve a simple sliced tomato plate with a little side of mayonnaise\u00a0when the Northern California dry farmed coastal\u00a0varieties (like Molinas and Early Girls)\u00a0hit the farmer’s markets…. Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":6707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[682,681],"tags":[26,1099,132,1443,214,1578,225,966,245,1580,1051,254,1579,283,836,404,1582,467,494,510,511,529,1581,535,537,555,568,620,644,647],"class_list":["post-6727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits","category-vegetables-recipes-2","tag-amy","tag-capers","tag-chef","tag-dill","tag-dish","tag-early","tag-easy","tag-edible","tag-featured","tag-fish-side","tag-flower","tag-flowers","tag-girls","tag-glaze","tag-image","tag-ms-glaze","tag-not-poisonous","tag-picnic","tag-pretty","tag-recipe","tag-recipes","tag-rosemary","tag-rosemary-flowers","tag-salad","tag-salt","tag-sea","tag-side","tag-tomatoes","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2018\/10\/DSC_6245.jpg?fit=6016%2C4016","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1Kv","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=6727"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6727\/revisions"}],"predecessor-version":[{"id":6743,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6727\/revisions\/6743"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/6707"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=6727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=6727"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=6727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}