Our final 3-ingredient recipe comes from our very own Maggie Shi, deputy editor of RealSimple.com. Here she covers food, entertaining, money, and work & life. She'll also be joining the ranks of our Simply Stated food bloggers in the next few weeks. Here's her favorite 3-ingredient recipe from the farmers' market:
Now that it's August, summer fruits and vegetables are in full swing. I love stopping by the farmers' market (I'm lucky enough to have one right across the street from my apartment) and scoping out the freshest finds, from just-picked sweet corn to the tiniest purple-and-white eggplants.
This 3-ingredient recipe was inspired by the beautiful array of goodies at the market—that's where all the ingredients came from. I'm always intrigued by the variety of heirloom tomatoes this time of year; they come in funky colors, sizes, and shapes and aren't always the prettiest things around. In fact, some are downright ugly. But don't be fooled by the lumps and bumps—the majority of heirloom tomatoes are incredibly sweet and bursting with flavor, and each has its own unique, magical taste. It's fun to buy a few, slice them up, and sample them side-by-side. This easy meal allows you to do just that.
Tomato-Ricotta Open-Face Sandwich
*Buy the best quality you can find. Hopefully there's a farmer or producer selling homemade ricotta at your market.
1. Cut off a piece of baguette several inches long (depending on how hungry you are), slice in half lengthwise, and lightly toast in your broiler or toaster.
2. Spread a layer of ricotta on each half.
3. Slice tomatoes and place on top of the ricotta. Sprinkle lightly with sea salt.
This makes a fabulous light lunch or snack; each bite is like a mouthful of summer. For prettier sandwiches, you can play around with different hues of tomatoes and layer them in alternating colors on the bread. If you're willing to splurge on a fourth ingredient, you can also drizzle on some high-quality olive oil before serving.
You'll soon be able to read more about Maggie's love of food here on Simply Stated.
(images and recipe from Maggie Shi)