1/2 cup tomatillos, hulled, rinsed and roughly chopped
2 small green peppers, seeded and roughly chopped
2 cups chopped tomatoes, seeded (these days, preferably heirloom!)
2 cloves garlic
1 chile (or more to taste), roughly chopped
1/2 cup cilantro, chopped
pinch of sea salt
Combine all ingredients in the food processor and blitz to combine. This is a bright, fresh twist on conventional salsa. You can increase the tomatillo-to-tomato ratio to bring out even more tang. Save the cilantro, all of these ingredients arrived in this week’s CSA basket – BANG!
Week 13 CSA: Heirloom Tomatoes, Cherry Tomatoes, Basil, Eggplant, Garlic, Peppers, Kale, Cucumbers, Tomatillos, Squash, Jalapeno Peppers
After a stressful July in the tomato world we are finally harvesting some really beautiful Heirlooms! I decided to debut the first of the tomatoes with this simple recipe.
*Its perfect for dinner parties, potlucks, or just a nice lunch*
PESTO, TOMATO, & MOZZARELLA SALAD
3-4 Heirloom Tomatoes (of mixed colors)
1/2 cup Basil Pesto (See recipe below)
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 Lb Fresh Mozzarella Cheese
Himalayan Pink Salt (to taste)
Fresh Cracked Black Pepper (to taste)
First cut the tomatoes into 1/4 inch slices. Place them on a serving platter arranging the colors as you wish. Next top each tomato slice with the Basil Pesto. Spread with a spoon and drizzle with Olive Oil. Next cut the mozzarella cheese into slices and place around the outer edges of the serving dish. Drizzle the whole dish with the Balsamic Vinegar and top with salt & pepper.
(I made the pesto vegan for my dinner guests and made the mozzarella optional)
1 cup Packed Basil
1/3 cup Olive Oil
1/4 cup Walnuts
Salt & Pepper to taste
Combine all ingredients in a food processor and blend until a pesto consistency is reached.
Week 11 CSA: Cherry Tomatoes, Heirloom Tomatoes, Potatoes, Basil, Scallions, Squash, Kale, Carrots, Sunflowers
Summer is in full-force here in D.C., complete with 100 degree days and sweltering humidity. On days like these, I can’t even bear to turn on my stove, let alone conceive of a heavy meal that will make me feel weighed down. This is why I am totally obsessed with gazpacho.
This cold Spanish soup, sometimes referred to as “liquid salad,” is light and refreshing and delivers all the veggies you need for the day in a single serving. There are many different ways to prepare gazpacho. Some people opt for a chunkier version with a tomato base and some people puree the vegetables within an inch of their lives so the soup is thin and drinkable. I prefer a consistency somewhere in between, where you can recognize each of the vegetables but they are blended into a harmonious mixture.
I’m also pretty picky about what goes into my gazpacho. The brilliance of this soup is that the recipe is fairly flexible. Beyond the tomatoes, which anchor the recipe, you can add whatever vegetables you like or have on hand. For instance, I don’t care for the sharp bite of too much onion or garlic in my soup and tend to favor lighter veggies like cucumber and peppers. I also don’t add any oil to my gazpacho but I do top the bowl with slices of avocado to bring another layer of richness to the recipe. Occasionally, I’ll add some shrimp for extra protein. The sky’s the limit with this versatile soup and I’ll be eating mine all summer long!
3 large tomatoes
1 ½ cucumbers, peeled and seeded
1 medium red onion, peeled
1 red pepper, seeded
1 green pepper, seeded
Approximately 2 cups of V8 (spicy hot variety preferred)
2 tablespoons red wine vinegar
2 handfuls of cilantro, soft stems included
Juice of 2 limes
Salt & pepper to taste
Rough chop all vegetables and put in food processor with V8 juice, vinegar and lime. Process until fine and fairly liquid (you may need to do it in two batches and combine by hand). Add salt and pepper to taste. Chill before serving. Serve with alone or topped with avocado slices.