How about this wonderful tip...

I love fresh tomatoes, but when they look like mine do right now (every stinking one is green, green, green) I might just use grape tomatoes in a pinch. I find that they are usually better tasting than any other store-bought ones, even during tomato season. I saw this in either Bon Appetit or Saveur Magazine:

Use 2 lids such as those from quart-sized yogurt tubs. Place 1 with the top down on the table and load it up with as many grape tomatoes as you can put in a single layer. Place 2nd lid on top of them, top side up. Use a long, sharp knife and, holding the top lid, slice between the 2 lids. Just like that you have a load of halved grape tomatoes (grapes, olives, whatever...). I love this tip because I avoid these little guys when the recipe calls for them to be cut.

Enjoy!

Smoked Trout Dip

I was going to a party. No time to run to the store. What do I have on hand? Hmmm. Let's try this:

1-4 oz can of smoked trout in olive oil, slightly drained
1 hard boiled egg, peeled and coarsely chopped
2 Tbsp finely minced red onion
1 Tbsp finely minced chive
1/2 tsp yellow (not hot) curry powder
S & P to taste
1/3 cup light sour cream

Pulse trout, egg, onion and chive in food processor just a couple of times, to a consistency of coarse crumbles. Remove to a mixing bowl and stir in sour cream and curry powder. Add salt & pepper to taste. Garnish with a few long chive pieces and an extra sprinkle of curry powder on the top. Serve with something crunchy like pita chips or bagle chips. (I think this was a hit...!)