2015::fall 3

It is one of those weeks, no time, no words. Things are wet right now after a super sunny week of productivity. Now, a rainy harvest day near complete: Dusk fall s and I try to wrap up so many of the details that go into a harvest and delivery. This basket is most definitely summer’s last stand. A successful late planting of summer squash paired with the last picking of eggplant and sweet peppers. A warm ratatouille perhaps? These green tomatoes too, not enough sunlight to ripen the fruits, but how about trying a green tomato salsa with the cilantro? Lots of culinary fun in this week’s share and wishing you all the excitement that comes with seasonal bounty.
Thanks friends!

Fall week 3 in your basket:
eggplant
summer squash
green tomatoes
peppers
pac choi
arugula
cilantro
garlic

Green Tomato Salsa Verde
From wonkywonderful
1 Small Lime – Juiced (1-2 Tb)
1 Finely Chopped Garlic Clove
Salt & Pepper (to taste)
Pinch Garlic Powder
Pinch Cumin
Pinch Chili Powder
1 TBS Chopped Fresh Cilantro
1/4 Cup Finely Chopped Onion
2 TBS Finely Chopped Jalapeno
1½ Cups Chopped Green Tomatoes
For Restaurant Style
It is not necessary to chop the ingredients. Remove the stems and cores of the
green tomatoes. Place all ingredients into a food processor and puree to desired consistency.
For Chunky Style
Remove the stems and cores of the green tomatoes. Chop all the ingredients and combine. Refrigerate for at least 1 hour before serving.
Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing
From shelikesfood.com
3 green tomatoes, medium diced
¾ cup corn kernals
1 avocado, medium diced
¼ cup onion, small diced
¾ cup red pepper, medium diced
¾ cup green pepper, medium diced
¾ cup queso freso, crumbled
jalapeno, small diced, to taste
6 cups cubed bread
salt
pepper
olive oil

Cilantro Lime Dressing:
½ cup olive oil
1 clove garlic, roughly chopped
½ teaspoon dijon mustard
1 tablespoon shallot, roughly chopped
3 tablespoons lime juice, about 1½ limes
¼ cup cilantro
½ teaspoon salt
¼ teaspoon pepper

Heat a large pan over medium heat and drizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool. Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes. Add all of the cilantro lime dressing ingredients into a blender and blend until combined.
Pour dressing over the bread and vegetable mixture and stir until everything is combined. Notes
You may want to pour dressing slowly over the salad to make sure you do not over dress the salad. Use as much as you would like, I used the entire amount.

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