Stone Fruit Salsa

Looking for something different to with fruit besides just eating it? Try this unique take on salsa, not only does it utilize the best of summer's in-season fruits, it's a great dip for chips or topping for tacos & meats!

Amelia's Stone Fruit Salsa
3 nectarines or peaches, or a combo, finely chopped
2 plums, finely chopped
1 jalapeno, finely chopped
1/4 red onion, finely chopped
juice of 1 large lime
small handful cilantro leaves, chopped
small handful mint leaves, chopped
pinch each of salt & pepper

Place all ingredients in a large bowl and gently combine with a rubber spatula. Chill until ready to serve. Enjoy with tortilla chips, over grilled chicken or fish, or on top of fish/shrimp tacos.

YUM!

Last Chance

Not much time left in fig season -- eat up! Here's the platter I featured in my last newsletter: halved figs, soft goat cheese, basil, prosciutto, and a drizzle of balsamic....YUM.

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Delicious Side Dish

Looking for a way to utilize the pile of tomatoes you picked up at the farmer's market? Or, have no idea what to bring to a summer potluck? Here's a quick, easy side dish (which you can alter depending on what ingredients you have lying around) that's beautifully presented, healthy, and delicious!


Sauteed Tomatoes

1 lb cherry tomatoes (2 pints)
2-3 cloves garlic, minced (garlic press works best here)
1 tbsp extra virgin olive oil
1/2 cup roughly chopped cilantro
1/4 cup crumbled Cotija cheese (a mild Mexican cheese that crumbles like feta)
1/4 tsp salt & dash of pepper

Heat oil in a nonstick skillet for 2-3 min over med-high heat. Add tomatoes, salt, & pepper and let cook for about 5-7 minutes or until tomatoes start to brown a little, wrinkle, and/or pop. Then add garlic, stir to distribute, cook an additional minute, then add the cilantro. Again stir to distribute, then pour tomatoes into a serving bowl and top with the crumbled Cotija cheese. Allow to cool for a few minutes before eating...the inside of the tomatoes will be very hot. Enjoy!

Other versions you can try:

• replace cilantro with basil, use feta cheese instead of Cotija
• replace cilantro with 1/4 cup fresh baby dill, use feta instead of Cotija
• replace cilantro with fresh parsley, use goat cheese instead of Cotija
  

Trip to Ubuntu

Last weekend I dined with my dear friends at Ubuntu, a vegetarian restaurant in the Napa Valley. In addition to being absolutely beautiful, our meal was delicious, hearty, and made from locally-grown produce. I had the carrot gnocchi (picture above), which came with a pesto made from the carrot tops -- who knew you could do this?!

Next time you're in wine country, I highly recommend this place!