Cherry Tomatoes with Pecans

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

The supermarket had a sale on boneless chicken breasts and I intended to
stock up. At the store, however, I was disappointed to find only a few
skimpy pre-packaged portions of the poultry, so I complained to the
butcher. "Don't worry," she said, "I'll pack some more trays and have
them ready for you by the time you finish shopping."

Several aisles later, I heard the lady butcher's voice boom over the
public-address system: "Will the gentleman who was looking for bigger
breasts please meet me at the back of the store."

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                            TODAY'S RECIPE
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Here is a quick and easy dish that appeals to the eye as much as to the taste buds.

Cherry Tomatoes with Pecans

3 Tbs (45 ml) extra-virgin olive oil
1 clove garlic, finely chopped
2 cups (500 ml) cherry tomatoes, stemmed
1/4 cup (60 ml) coarsely chopped pecans or walnuts
2 Tbs (30 ml) red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Heat the oil in a skillet over moderate heat. Add the garlic and
tomatoes and saute just until the tomatoes are warmed through, about 3
minutes. Add the pecans, vinegar, salt, and pepper and stir for 1
minute. Garnish with chopped basil.
Serves 4 to 6.
Received on Tue Jan 12 22:29:44 2010