Golden Gazpacho with Peaches & Chorizo
Yields 4 servings
Ingredients
2 1/2 pounds yellow or orange tomatoes, halved
1 yellow bell pepper, seeds removed
3 large garlic cloves
1 large ripe peach, peeled and pitted
1 jalapeño pepper, seeds removed
3 tablespoons sherry or red wine vinegar
Kosher salt and black pepper to taste
Diced peaches and chorizo or crisp ham, for garnish
Basil leaves, for garnish
Extra virgin olive oil, for garnish
Directions
Combine tomatoes, bell pepper, garlic, peach and jalapeño in a blender and puree until smooth. Add vinegar and up to 1/2 cup water to thin to desired consistency. Season with salt and pepper, to taste.
Divide into bowls and garnish with diced peaches, chorizo, basil leaves, and a drizzle of olive oil just before serving
Watermelon, Tomato & Burrata Salad
Serves 4 as a starter
Ingredients
1 pound ball of fresh burrata cheese
2 cups fresh watermelon, cut into 2" cubes
2 cups assorted small tomatoes (cherry tomatoes, grape tomatoes, small heirloom tomatoes, etc.), halved
1/2 cup fresh raspberries
1/2 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 large and juicy lemon, halved
Kosher salt
Black pepper
Directions
Use a knife to gently slice off a thin layer from the top of the burrata (no thicker than 1/2") to open it up. Place in the center of a serving platter with the cut side up.
Arrange watermelon and tomatoes around the burrata. Sprinkle with raspberries, and tuck in basil leaves around the dish.
Drizzle the entire platter with the olive oil, then squeeze the lemon juice just over the fruit (not on the cheese).
Season the whole salad with kosher salt and black pepper.
Homemade Spicy Ketchup
Makes about 3 cups ketchup
Ingredients
1 medium onion, diced
3 large garlic cloves, sliced in half
1 28oz can tomato puree
1/4 cup tomato paste
1 chipotle pepper in adobo sauce (add 2 if you like a lot of spice!)
1/2 cup brown sugar, packed
1/4 cup apple cider vinegar
Juice of 1 whole lime
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon ground cayenne
1 teaspoon ground black pepper
Directions
Combine all ingredients in a medium saucepan, and bring to a boil. Lower heat and let simmer 1 hour, stirring occasionally.
Remove from heat and let cool 20 minutes, then puree until very smooth. Taste and adjust seasoning as necessary.
Transfer to a jar and refrigerate. Will keep 2-3 weeks in the refrigerator. Can also be frozen.
Salmorejo (Spanish Chilled Tomato Soup)
Serves 4-6
Ingredients
3 1/2 pounds ripe tomatoes
1 1/2 cups chopped toasted sandwich bread (about 3-4 slices)
1/2 cup whole almonds
5 large garlic cloves, peeled
2 teaspoons sherry vinegar
1 teaspoon smoked Spanish paprika
1/2 teaspoon red chile flakes (optional)
1/2 cup extra-virgin olive oil
Kosher salt
1 hard-boiled egg, chopped
1/2 cup chopped serrano ham, chorizo, or crisped bacon
Directions
Place a sieve over a bowl. Cut tomatoes in half and squeeze over sieve in order to remove the seeds. Set the squeezed tomatoes aside and repeat with rest of batch. Use a spoon to press the seeds in the sieve to strain as much liquid as possible. Discard seeds, but reserve the liquid in the bowl.
Combine toasted bread, almonds, and garlic in blender and process until coarsely chopped. Add tomatoes, reserved tomato liquid, vinegar, paprika, and puree until very smooth. (Do in batches if you don't have a very powerful blender.) Add a teaspoon of salt, and the olive oil, then puree again. Taste and adjust seasoning with additional salt, if desired.
Transfer to a covered bowl and chill at least 2 hours, or until very cold. Serve topped with chopped egg and jamon, bacon or chorizo.
NOTE: The texture should be thick and creamy, but smooth--similar to a butternut squash soup texture. If yours is too thick, add a bit of water. If too thin, add a bit more toasted bread.
Warm Cannellini Bean Salad with Roasted Tomato and Fennel
Ingredients
8 large plum tomatoes, quartered
2 medium red onions, cut into 1" chunks
1 large fennel bulb, trimmed and cut into 2" pieces (reserve some of the fronds as a garnish)
5 garlic cloves, smashed
1/3 cup extra virgin olive oil
3 cans cannellini beans, drained and rinsed
1 tablespoon white wine vinegar
Kosher salt and black pepper
Directions
Preheat oven to 400 degrees.
Spread the chopped tomatoes, onions, and fennel out on 2 baking sheets and drizzle generously with olive oil. Season with salt and black pepper, and roast in preheated oven for about 20 minutes, or until the vegetables are tender and caramelized at the edges.
While the vegetables roast, combine 1/3 cup olive oil and the garlic cloves in a small saucepan over very low heat. Let the garlic gently simmer in the oil, until fragrant (about 5 minutes). Remove the cloves and set the oil aside.
In a large bowl, combine the beans, hot roasted vegetables, and garlic oil. Add the vinegar and toss to combine. Season with salt and black pepper, to taste. Garnish with some of the fennel fronds, and serve.
Easy Homemade Restaurant-Style Salsa
Makes about 3 cups (Adapted from a recipe found on A Dinner Party, originally from Mountain Mama Cooks)
Ingredients
1 28oz can whole plum tomatoes, drained (save the tomato sauce it comes in for something else--don't use the kind with basil in it)
1/2 medium red onion, roughly chopped
2 large garlic cloves, peeled
1 large jalapeño, stem and most of seeds removed (Like it super spicy? I would start with one, then taste and add another if needed. It's got pretty decent heat at this level, and the heat increases as it sits.)
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 small to medium size bunch of fresh cilantro, washed and bottom roots/tough stems trimmed
Juice of 2 medium limes
Directions
Combine all the ingredients in the base of a food processor or blender and puree until smooth. Taste and adjust seasoning to taste, adding more cumin, salt, or lime juice as needed. (Note: I recommend actually tasting it with tortilla chips so that you don't over-salt it.)
Turkey Bacon Meatballs Recipe
Make 12 large meatballs (about 4 servings)
Ingredients
1/2 pound thick-cut Black Forest or other smoked bacon
1 medium yellow onion, peeled and cut into quarters
3 medium cloves garlic, peeled
2 pounds ground turkey
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red chili flakes (optional)
3 tablespoons chia seeds (optional)
3 cups marinara or tomato sauce (homemade or store-bought)
1 cup chicken broth or water
Grated cheese, fresh parsley for garnish (optional)
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat. In a food processor, combine bacon, onion, and garlic. Process until bacon and onion are finely grated (about 1 minute). In a large bowl, combine bacon mixture, ground turkey, salt, black pepper, red chili flakes, and chia seeds. Use your hands to mix thoroughly until evenly distributed.
Gently form the mixture into 12 large meatballs and arrange on the baking sheet. Bake about 20 minutes, or until cooked through and golden on top.
Transfer meatballs to a deep skillet or saucepan and pour the sauce on top along with the broth or water. Simmer on low for 15 minutes, turning the meatballs occasionally to make sure they're fully covered with the sauce. Serve meatballs with the sauce on their own or with pasta or other sides. Store leftovers in remaining sauce.
*Toss with cooked quinoa, wheatberries, or couscous and a simple dressing of olive oil, lemon juice, salt, and fresh pepper for a simple grain salad.Have other ideas? Share them below!
*Spread on sandwiches with cream cheese and a sprinkle of kosher salt
*Add to grilled cheese sandwiches before pressing
*Toss with cooked pasta and a generous sprinkle of grated parmesan cheese
*Chop and add to scrambled eggs with goat cheese
*Serve along side crackers or crostini and cheese when entertaining guests
*Heat gently in a skillet and serve on top pan-fried tilapia or broiled fish
*Add to a lox and cream cheese bagel sandwich
*Serve with slices of fresh mozzarella for a winter caprese salad
*Use to top off homemade pizza in place of sauce
*Layer into a lasagna
*Chop and toss with fresh ricotta cheese before stuffing into baked shells
*Tuck into pita bread along with grilled eggplant and hummus for a vegetarian sandwich
*Puree with Greek yogurt for a quick dip or sandwich spread
*Puree with hummus for a roasted tomato hummus
Slow-Roasted Tomatoes
Print this Recipe
Ingredients
In-season plum tomatoes (can also substitute other tomatoes; adjust cooking time accordingly)
1 small head of garlic, cloves separated but skin still on
2 small shallots, skin on
Extra virgin olive oil
Kosher salt
Ground black pepper
Directions
Preheat oven to 250 degrees F. Line one or two baking sheets with parchment paper (depending on the amount of tomatoes you have to preserve). Rinse the tomatoes, pat dry, and slice in half.
Arrange on the prepared baking sheet, cut-side up. Scatter the garlic cloves and shallots (with skin still on) around the tomatoes. Sprinkle everything liberally with kosher salt and black pepper.
Drizzle with olive oil. Place in oven and let roast for around 6 hours (less if using smaller tomatoes), or until the tomatoes have shriveled to about half their size. Let cool and transfer to a clean glass jar. Top off with olive or grapeseed oil, seal jar, and store in refrigerator for about 4 weeks.
Tomatoes also freeze well and will keep indefinitely. Place in freezer bags or air tight containers and cover with oil (or use food saver to vacuum seal).
