Just a couple of days ago, I made little caprese—fancy grilled cheese—sandwiches for the kiddos. Today, I have another caprese variant: a chopped tomato, cucumber and fresh mozzarella salad with a sprinkling of chile limón and olive oil. On the side, we have quesadilla triangles made with cheddar cheese and a thin layer of mild enchilada sauce on corn tortillas. I also packed a crunchy mix of potato lentil Crispy Curls, parmesan Goldfish and bagel chips. I have a feeling that there are more tomato-themed lunches on the horizon, as we eat our way through the tomato forest in our back yard.