I was in South Carolina last week and when I was on the highway, I saw baskets of peaches on a truck. I was tickled pink about this sighting because I had totally forgotten I was in peach territory. Of course now I was on the lookout for where I could buy my own basket of peaches. Alas right before heading back to the airport I found a farmers markets and literally got a basket of peaches and took them back with me to NYC.
Now what to do with my peaches! I didn’t want to make a cobbler had done that last week with some strawberries and rhubarb. Salsa is what came to mind. I was also told that grilled peaches were great…but I didn’t have access to a grill.
2 Peaches (diced into small cubes)
½ Green Bell Pepper (diced into small cubes)
½ Red Onion (diced into small cubes)
2-3 Tablespoons of Chopped Cilantro
Juice from two Limes
Jalapeño Pepper (that depends on the level of spice you would like…I got a little too aggressive when I made this Salsa!)
Mix all of the ingredients together and ready to serve. What I loved were all the colors together, I thought it looked so fresh and absolutely beautiful.
Yes, it has been a while since I have written…I have been thinking and cooking but just not writing. Well, with these two entries (Maple Blueberry Muffins/ Blueberry Pancake Cupcakes) I am back. Although, the season is a little early for tomatoes this past weekend’s heat and my burn definitely made me think it was summer time. It is always nice to find things that can be made in advance and be able to bring a full meal together. Recently, I was cooking dinner and I wanted to try my hand at slow roasting tomatoes knowing that they could cook all day while I was cleaning my apartment and reading the paper. This was something that was easy to prepare in the morning and by the afternoon my apartment was smelling like I had been slaving away in the kitchen all day.
Oven temperature 225
Tomatoes
Garlic (finely Chopped)
Basil (Chopped)
Thyme
Olive Oil
Salt and Pepper
Cut tomatoes in half and place on a baking sheet. (I lined it with foil for easy cleaning.) Evenly distributed the thyme, basil, and garlic over the tomatoes. Drizzle with oil and top off with salt and pepper.
Now you can run out the door for the day and return to a fragrant home with a delicious side!
A friend of mine taught me this when I was visiting her. I thought it was a great little bit size appetizer perfect for a cocktail party. Thank you Becca.
Option A
Cherry Tomatoes
Mini Mozzarella Balls
Pesto
Option B
Cherry Tomatoes
Basil
Olive Oil
Option A
Take each tomato and cut a sliver off of the bottom, so that is can stand up straight. Cut the top off of each tomato and hollow out the seeds. Sprinkle hollowed tomatoes with a little salt and let stand for 15 minutes, and then drain tomatoes. Drip a little pesto into the bottom of each tomato and then stuff with a piece of Mozzarella and top with another drizzle of pesto.
Option B
Instead of pesto wrap each piece of mozzarella with a piece of basil and stuff mozzarella into the tomato and drizzle with a little olive oil.
Peach Salsa Recipe
