Mediterranean antipasta

Last week for lunches I cooked up a batch of quinoa and roasted some tomatoes (with olive oil and rosemary). I then enjoyed these ingredients with hummus, pita, feta cheese, and olives, depending on what was on-hand.

I tossed the quinoa with a bit of olive oil, balsamic vinegar, and salt for good measure.

Peach, mint, and tomato salad

This was a happy salad to share with friends at the end of summer. Recipe by Martha Stewart Living. I used heirloom tomatoes and cherry tomatoes, and I roasted the peaches a bit because they weren't quite ripe and I was in a rush.