SEATTLE — Author and chef Sarah Copeland's latest book will have you wishing every day was the weekend, but provides recipes and strategies to cook like it's Saturday - even on weekdays.

Every Day is Saturday is full of easy dinner recipes you can whip up, even after a day at work, so you don't have to sacrifice time to create a delicious meal.

She's sharing one of her recipes that can work any time of day. 

Author Talk 

Sarah Copeland will be at Seattle's Book Larder for an Author Talk and book signing event on June 20, 6:30 PM - 8:00PM, at 4252 Fremont Ave. N., Seattle. 

Moroccan Tomato Toast

Serves 4

Something as simple as crushed coriander seeds and a hit of honey can bring an already good tomato to greatness. Spoon this mixture onto day-old toasted bread—thick or thin—over a bowl of plain Yogurt, fish, a fried egg ... you get the idea. Its better than salsa, in my opinion, but just as versatile.

  • 1 cup (140 g) finely chopped red onion 
  • 1/2 tsp cumin seeds 
  • 1/4 tsp fresh coriander seeds 
  • 4 slices thick-cut sourdough bread 
  • Butter, for the bread 
  • 2 cups (280 g) chopped in-season tomatoes 
  • 3 Tbsp olive oil 
  • 1/4 tsp flaky sea salt, such as Maldon 
  • Fresh flowering or young herbs, such as cilantro, chopped 
  • Light honey, such as wildflower, for drizzling 

Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes. 

Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife. 

Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil. 

Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey. 

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