On average I cook 4 - 6 nights per week. When I do cook I typically like to fire up a grill - OR - if the weather is bad, use one of my beloved cast iron pans. Cast iron cooking is great for searing steaks, roasting a chicken, and cooking veggies. Recently I tried blistering heirloom tomatoes for pasta and grilled crostini. Here are the results...
On medium heat toss who cherry tomatoes in a preheated and seasoned cast iron pan with olive oil, salt, pepper, fresh garlic & rosemary. Toss every few minutes until tomatoes are blistered.
To make crostini, simply slice fresh Italian bread on the bias. Drizzle with olive oil, garlic power and dried Italian herbs. Grill on both sides until crispy. Then layer with the blistered tomatoes, fresh basil, more olive oil, and fresh slivers of Parmesan.
Whether you love to grill, or cook with cast iron, always push yourself to try new things! And, if you can use both... GREAT!