Magic Mondays.

When a month gives you five Mondays, it’s magic not misery.

Hello friend,

In figuring out what I was writing to you today I have discovered that there are five Mondays in March. Interestingly enough, the other times that happens this year all fall at astronomical season points too (can someone please tell me a word that incorporates solstices and equinoxes as there must surely be one?). March, June, September and December all have extra Mondays. And the same next year until it falls out of sync in August.

I wanted to keep the things I send to you coming roughly the same time of the month and so have decided, this being an extra free special day, that we shall declare a “Magic Monday” (because there are more than enough manic Mondays to go around, thank you very much).

The weather has been that bit warmer today, a definite whiff of a second Spring in the air (I refuse to declare Spring until the chance of snow has passed in early May and predict no less than three more Spring / Winter tussles before we get to Spring proper) and with it salad season comes a calling. Though salad season seems to happen more over winter in our house than summer generally as I try to bring an air of warmth / summer / allotment diners / holidays (delete as appropriate) to cold grey days, but I digress.

I wanted to share a super simple supper suggestion with you that can be adapted many ways. A showcase for the magic of the humble cherry tomato (or mini San Marzano if you’re feeling super fancy or have them available because they are DELICIOUS), which I thought of as I just planted my inflated ziploc bag tomatoes on to soil filled pots this weekend and an ode to the magic of longer days ahead of us here in the northern half of the planet.

Roughly based on Danny Trejo’s Pico de Gallo and I do mean roughly because I’m allergic to recipes and believe in leaning heavily into personal preference when it comes to foods…

Tomatoes. Cherry / vine / mini San Marzano, whatever small variety you like. A mix of colours and varieties looks beautiful and different taste profiles add to the fun. Don’t be afraid to mix it up. IOW tomatoes do the most beautiful mixed boxes in the summer if you are UK based, otherwise find a good supplier and buy the best you can afford. When the ingredient is the thing it’s best not to skimp. Chop them up however you please. I usually quarter them to make them scoop-able with nachos and allow the citrus and salt to do their thing.

Onion. Red / white / mix depending on your tang preference. Chopped up whatever size you like. I prefer dicing small so it mixes through the dish better but it’s up to you.

Cucumber. Chopped to cm cubes or similar.

Chillis if you like to add a bit of spice, add as much as you like. I prefer this to be a cool dish with a fresh flavour that sings but if heat is your thing, go for it.

If you want to bulk it out you can add chopped bell pepper. The thing takes on a slightly different texture and taste doing this but feel free to experiment.

Lemon or lime juice. Zest as well if you’re feeling fruity but definitely a good squeezing of either citrus. Whole thing. Don’t skimp.

Corriander. The dried spice variety if you don’t have access to fresh but preferably the fresh leafy kind. Chopped in.

Salt. Coarse sea salt is key here. A liberal pinch or three crumbled in (vital for bringing out the juices in the tomatoes).

Mix it all together.

Time. Let this macerate and allow the salt and citrus to work their magic on the ingredients bringing out the juices.

I like this either with nacho chips as a clean alternative to the meat sauce / cheese heavy version I make in winter or pile it into some taco wraps with some cheese and kidney beans. I think there are lots of ways I’ve yet to discover because I got stuck on those two magical takes, but honestly think this is one of those things that you can chop and change and add to as you please to suit whatever setting. I’m already imagining how it could work with some avocado chopped in for an amazing toast topping or making a really special place for grilled prawns or chicken come summer cook out time.

I encourage you to experiment with cooking in a way that feels easy breezy, fun and feisty rather than difficult and abusive to your brain. The real magic lies in experimentation and empowerment. Also in having a dish that is so nourishing yet so super simple and versatile. In taking ingredients and using them in ways you might not have before. In feeling the freedom of not having weights and methods dictated in a way that can be stifling. I’m a firm believer in cooking creatively and throwing rules and recipes out of the window.

Taste as you go and let that be your guide I say.

I hope this has brought a little magic to your Monday. I’d love to hear about your own magical no-real-rules dishes, please do share them below.

Sending spring infused love your way,

V.V x