So I am going to a recipe group tonight and the theme is finger foods, but I really wanted to do something you utilize the abundance of produce growing in my own backyard. What I came up with is this fresh and flavorful peach salsa fresca. Simple and delicioso!
2 cups diced fresh tomatoes 1 yellow bell pepper finely diced 2 c peaches peeled and diced 5-6 scallions chopped (white parts only) 1 jalapeno pepper seeded and diced 1/2 bunch of cilantro chopped 1 clove garlic finely chopped
Chop all above ingredients and toss in a bowl. Make sure you seed the tomatoes as much as possible, otherwise your end result will be too soupy. Also, I like to use Roma tomatoes because they are meatier.
1 T garlic salt 1 T onion powder 1 T Mrs. Dash seasoning pepper to taste Juice from one lime 1 T honey
Mix all ingredients and refrigerate or serve immediately. If you like a spicier version throw in some seeds from the jalapeno or add a dash of cayenne to taste.
This is one of my FAVORITE summertime recipes. Giada calls it Checca sauce. You don't have to cook anything (except the pasta I guess) and the end product is fresh and bursts in your mouth. I grow grape tomatoes every year for the sole purpose of making this dish. I promise if you try it, you will be hooked!
Ingredients 8 ounces spaghettini or angel hair pasta 4 scallions (white and pale green parts only), coarsely chopped 3 garlic cloves, crushed 1 (12-ounce container) cherry tomatoes, halved 1 (1-ounce) piece Parmesan, coarsely chopped 8 to 10 fresh basil leaves Salt and freshly ground black pepper 3 tablespoons olive oil 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes Salt and freshly ground black pepper Directions Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Hi guys...NOT the greatest picture, but that said...this is a little number that I whipped up from the garden. I grew purple carrots this year just for fun (that will explain why the carrots are not orange in the picture) Anyway this is a quick healthy side, that tastes so gourmet without all the fuss...
4-5 carrots peeled and chopped into 2 inch pieces 1 bunch beets (about 4 beets) peeled and sliced thin 3 T fresh chopped rosemary (you can use dried, but only use 3 t dried) salt and pepper to taste 1/4 c olive oil 1/4 c crumbled goat cheese (you can use feta)
Preheat oven to 425 degrees. Wash all veggies. Cut the tops off of the beets and also the little "rat tail" like things. Peel carrots and beets with veggie peeler. Sometimes I don't peel the carrots, but I would always peel your beets. Then slice your beets as thin as you can so they will crisp up like a potato chip. (Mine are too thick in this picture) Chop carrots into 2 inch pieces. Place veggies in a gallon size Ziploc bag with olive oil, rosemary and generously salt and pepper. Shake it up until veggies are coated and pour onto a cookie sheet. Bake in oven 20 minutes, then flip and bake 20 more. When veggies have a crisp outer shell and are soft on the inside they are done. About 5 minutes before removing beets from the oven, top with cheese, and allow the cheese to heat and melt slightly. Serve warm or cold.