A wonderful lettuce and grape tomato salad. Just perfect for a light lunch. With NO dressing, just a lemon wedge for a little extra flavor.
I used Brooks Beans this time. I added a lot of dark brown sugar and a large medium fine chopped onion. The beans will be dark in color because of the dark brown sugar which makes it look good. Instead of the spices I usually use I changed and used a pint jar of my spicy tomato sauce instead. It was great. The spice was just perfect. I pre baked it at 350 for 45 minutes then alter reheated at Sandi’s. 
I used partial white rice and partial brown and wild rice. After they were cooked I sautéed 1 vidalia onion finely diced and about a pound of broccoli tips. When they were almost done I roughly chopped mot of a pound of mushroom caps. I didn’t peel them like usual and left hem in larger chopped pieces. It was just fine. When that was done I added 8 – 10 ounces of heavy whipping cream. The rice was then mixed with the vegetable mixture and was placed in a 9 by 13 oblong baking dish. I grilled chicken breasts earlier and sliced them to put on top of the rice mixture. I then topped that with a little pepper jack cheese. Bake at 400 for about 15 minutes to melt the cheese and make sure the other stuff got heated the rest of the way since it had been a little while since it was cooked.
Take tomatoes and cut off both ends then cut the tomato in half. I put basil olive oil in the bottom of the pan then placed the tomatoes in the pan. I made sure both sides had the oil on them, then seasoned with Italian seasoning and baked in the oven for about 10 minutes. They can also be grilled on the grill for 5 minutes on each side. Top with mozzarella cheese and let melt. Serve with your favorite meat and or vegetables.
