Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
For me, last week was just crazy. There was BlogHer, of course, and the days before were very, very busy at my day job. One day during lunch I just went to the grocery store and bought a bunch of produce, so I wouldn’t be eating boxed mac and cheese every day while my husband was in LA. I’m so glad I did – things got so busy! I just wouldn’t have had time to go shopping at any other time.
I think I only made it out for a run twice last week amidst the crazy. But at least when I did go, I had this smoothie to refuel.
It is absolutely essential that you use Greek yogurt instead of regular yogurt because of the high water content of the melon Nd cucumber. It still will probably be a little less thick than your average smoothie, but very delicious.
Here’s what you need for two servings (about 24 oz. of smoothie) :
Seed and cut the cucumber and melon into 1-inch cubes.
Add the yogurt and juices to the blender first, followed by the fruit, followed by the ice. Pulse until smooth, and refuel away!