Jul 31, 2009

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.


Jul 27, 2009

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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Jul 2, 2009

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!