Tomato Salsa with Cucumber “Chips” (contributed by Doris Esther Ayola Orozco)
- 1 1/4 pounds tomatoes, finely chopped
- 1 small jalapeño, seeded and minced
- 1/2 cup finely chopped sweet onion
- 2 tablespoons fresh lime juice
- 1/2 cup finely chopped cilantro
- Salt and freshly ground pepper
- 1 large seedless cucumber, sliced 1/4 inch thick
In a bowl, toss the tomatoes with the onion, cilantro, jalapeño and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping. (from “Healthy Recipes From A Fitness retreat, The Best salsa Recipes,” May 2009)
Tangy Green Zebra Gazpacho (Contributed by Katie Lee)
- 2 pounds Green Zebra tomatoes, cored and coarsely chopped
- 1 Green Zebra tomato cut into small wedges for garnish
- 1 seedless cucumber, unpeeled and coarsely chopped
- Finely diced unpeeled cucumber for garnish
- 1 medium sweet onion, coarsely chopped
- 1 Hass avocado—halved, pitted and peeled
- 1 small jalapeño, stemmed and seeded
- 2 garlic cloves
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mint leaves, plus more for garnish
- 2 tablespoons cilantro leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.
(from “The Best Gazpacho Recipes, A Party for Red Hook Winery, by Katie Lee, published September 2009)
Black Bean Burgers (contributed by Laurence Jossel)
- 1 1/4 cups dried black beans, rinsed and picked over, then soaked 4 hours and drained
- Kosher salt
- 3 1/2 tablespoons extra-virgin olive oil
- 1/3 cup farro
- 1 small onion, finely diced
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- 1 cup coarse fresh bread crumbs
- 1/4 cup chopped basil 1/4 cup chopped cilantro 1/4 teaspoon freshly ground pepper
- Vegetable oil, for sautéing
- 8 toasted buns
In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
In a large, nonstick skillet, heat 1/8 inch of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Top with the Smoky Red Pepper Spread and the onion slices, close the burgers and serve.
Serve with some Smoky Red Pepper Spread (recipe below) and thick sliced red onions.
- 1 small red bell pepper
- 1 cup feta cheese, crumbled
- 1/2 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
Roast the pepper over a gas flame until charred and softened. Let the pepper cool; peel, seed and chop. In a food processor, puree the pepper with the feta and pimentón; transfer to a bowl and serve. (From “Seven Terrific Bean Recipes,” November 2008.)
Enjoy the tastes of summer!
Until Next Time,
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