Yellow Salsa (Grilled Peach)
This summer I was inspired by friends to make salsa. As the summer winds down, here's a perfect dish to enjoy with the lasts of the summer produce.
Select yellow salsa ingredients, yellow tomatoes, peaches, corn, yellow onions and peppers.
Coat the peaches and corn in olive oil and add some colour and char on the grill.
You don't want to cook the peaches to a mush, just sear them well.
Mince the ingredients and stir together with a bit of salt, cumin and chipotle (for that nice kick and extra smokyness). Garnish with parsley or cilantro and serve with your favourite tortilla chips.
Squash Blossom Fritters
Mmmm... fried food.
Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.
Pick full and large flowers that open easily. This has to be done early in the morning as the flowers tend to wilt in the sun. Be sure to pick the "male" flowers as they are the easiest to work with. It's easy to tell the difference - the female flowers have small squashes attached.
Pipe in the potato mix:
Coat with a flour-water batter. I used buckwheat so that it's gluten free.
Fry ~375F until golden brown. Buckwheat is a darker grain, so these are fairly brown.
Drain on kitchen roll (paper towels):
Serve while still hot - otherwise they go soggy.
Peaches and Cream
Parslied peaches with organic vanilla youghurt; served over homemade granola.
Pasta Fresca
I just got to try my new pasta attachments.
Make the dough and let it rest:
This is a buckwheat and semolina dough.
Then roll it to the desired thickness:
Then cut as desired - this is a fettuccine:
Start the water boiling and lay the pasta aside - boil when ready. Then drain, rinse and keep warm (for no more than 10 minutes):
Prepare the fresh veg:
- basil
- parsley
- onions
- cayenne
- oregano
- tomatoes
Mince the herbs and pepper:
Marinate with Italian salad dressing:
Sweat the herbs and onion in olive oil with a dash of salt. Add toasted pine nuts to the mix:
Turn off the heat and add the tomatoes. You don't want to cook them, just allow them to soften slightly:
Add ripe green olives (not the pickled variety) and julienned green peppers:
Pasta Fresca, served with sauteed green beans and (veggie) sausage.
Filled Cherry Tomato hors d'oeuvres
With an abundance of cherry tomatoes, I decided to find a proper dish for them.
First, remove a slice from the top or the bottom. Scoop out the guts and fill with the following:
- greek youghurt and dill
- corn
- parsley
- basil
- slices of bell pepper