Roasted Tomato Salsa

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Today begins our second annual #FarmersMarketWeek, a week full of recipes to take full advantage of the beautiful, fresh produce found at your local farmers market. Or perhaps, in you own garden. This week is hosted Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures – big thanks for hosting Ellen and Christie!!

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Last year, when I planted my garden, one of my goals was to grow what I needed to make and can salsa. I had one attempt at that and it came out terrible. I felt like I dipping my chips in tomato and straight vinegar.

After that attempt, I switched to this recipe. I’m not sure it’s safe to can, but it’s damn good. Fresh flavors get a bit of smokey flavor from sticking them under the broiler to char. I probably shouldn’t admit how quickly the batch disappeared. And it’s the perfect recipe to make a sizable dent in the big bowl of tomatoes from my own garden.

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Be sure to come back on Wednesday to see what else I’ve prepared for #FarmersMarketWeek. Search for the hashtag on social media to get some other great inspiration for your local farmers market or garden! Enjoy!

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Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Roasted Tomato Salsa

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 17 kcal
Author Liz

Ingredients

  • 2 lbs. roma tomatoes (10-12) halved lengthwise
  • 6 unpeeled garlic cloves
  • 1 large onion (white or red) cut into 1/2-inch pieces
  • 2 jalapeno stemmed and halved (discard seeds to reduce heat)
  • 1/2 a bunch of cilantro
  • 1 Tbs. freshly squeezed lime juice
  • 2 tsp. kosher salt
  • 1/2 tsp. ground cumin

Instructions

  1. Arrange a rack in the upper third of your oven. Preheat broiler.

  2. Arrange tomatoes and jalapeno on baking sheet, cut side down. Add unpeeled garlic and onion. Broil for 5-10 minutes, until vegetables are starting to char. (May need to cook a little longer if the rack wasn't close enough to the broiler.)

  3. Remove baking sheet from oven. Allow to cool for a few minutes, until garlic is cool enough to handle. Remove skin from garlic.
  4. Toss garlic, roasted vegetables, cilantro, lime juice, salt and cumin into a food processor. Pulse until desired consistency. Taste and season with additional lime juice or salt if needed.
  5. Transfer to a mason jar or other airtight container to chill until serving.

Recipe Notes

This recipe yields approximately 4 cups, or 16 1/4-cup servings. 

 

Adapted from Gimme Some Oven.

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Monday #FarmersMarketWeek Recipes

Guacamole

Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Happy Hump Day! I love Wednesdays… when I can see an end in sight to my week.

Now let’s talk guacamole. It’s one of those things that I don’t make often because my husband will devour the bowl of it. I may or may not have a hand in making it disappear. Not only is homemade guacamole easy but it blows store-bought guacamole out of the water in terms of flavor. We like ours on the chunky side, with just a little bit of heat and a generous dose of lime juice.

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

While we could happily eat it by the bowlful with tortilla chips, as seen in the photos above, the last time I blogged guacamole, it was as a topping for Turkey Chorizo Burgers. Not only was the photo not my finest (will be redone as soon as it’s warm enough to grill!), but the guacamole was a footnote in the recipe. And let’s be honest, guacamole is so yummy that it deserves a post to itself.

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

How do you like your guacamole? Creamier or chunkier texture? Mild or spicy? With any unusual mix-ins? Favorite way to serve it? Leave a comment and tell me about your favorite guacamole. Bonus points if you leave the recipe. 🙂

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Guacamole

Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Course Appetizer
Cuisine Tex-Mex
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 170 kcal
Author Liz

Ingredients

  • 3 ripe avocados
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 3/4 tsp. garlic powder
  • 2 Tbs. freshly squeezed lime juice
  • 3 Tbs. minced fresh cilantro

Instructions

  1. Remove flesh from avocados, keeping 1-2 pits on the side. Lightly mash avocado with a fork. Add in salt, pepper, garlic powder, lime juice, and cilantro. Continue to mash until desired consistency. Add additional salt, pepper, lime juice, and cilantro, to taste.
  2. Return pit(s) to guacamole, to help the guacamole from browning, if not serving immediately.

 

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Hummus

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack. Ok folks. Who out there has a New Year’s resolution to eat better or lose weight? <Raises hand.> It’s soooo hard to eat well when weekdays are so busy – I walk in the door and the kids are immediately asking to eat or demanding other things…

I know that the months of January and February are crazy for us, due to some travel and houseguests, so I’m doing my best to position myself for success. Lists of healthy options to expedite planning, lots of weekend prep, and as much help from the grocery store as possible (hello pre-chopped veggies!).

One of my favorite go-to snacks for healthy eating… or even when I’m not being my best… is hummus. I love it with veggies, pretzel crisps, pita slices and pita chips. Great for easy entertaining or snacking. This homemade version only took a few minutes to make and is bright with flavor. The Tabasco and garlic give it a bit of heat, which is evened out by fresh lemon juice.

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

What is your favorite snack (bonus points for a recipe) for healthy eating?

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With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

Hummus

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

Course Snack
Prep Time 5 minutes
Total Time 5 minutes
Author Liz

Ingredients

  • 1 14-oz. can chickpeas
  • 1 tsp. kosher salt
  • 4 cloves garlic
  • 1/3 c. tahini
  • juice of 1 lemon
  • 8 dashes Tabasco sauce
  • paprika optional

Instructions

  1. Drain the chickpeas and reserve liquid.
  2. Place chickpeas, salt, garlic, tahini, lemon juice, and Tabasco in the bowl of a food processor. Pulse 10 times. Add 2 Tbs. of reserved liquid and continue to pulse until desired texture, adding additional liquid 1/2 tablespoon at a time if needed.
  3. Transfer to a serving dish and, if desired, dust with paprika (optional).
  4. Serve within an hour, or store in refrigerator until serving.

This recipe was adapted from The Barefoot Contessa Cookbook (p. 46).

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

Cranberry Orange Baked Brie for #CranberryWeek

cranberryweek

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

cranberry-orange-baked-brie-6

For me, Thanksgiving time is cranberry time. It’s not about pumpkin or pecan pie (although I loved these pecan pie truffles) at Thanksgiving dinner, but instead I make a mean cranberry-pear tart. If I’m hosting, I might make scones packed with dried cranberries and nuts for overnight guests or a quick bread to have around for snacks. But it’s all about the cranberries.

So you can imaging I was excited when I heard about #CranberryWeek. I jumped at the chance to participate, and I knew immediately that a baked brie would be one of the items I made for the week. The cranberry-orange topping I created has just the right might of sweet and tart, and it pairs beautifully with the strong flavor of the brie. Serve it on a hunk of crusty fresh bread and you have yourself a wonderful, seasonal appetizer.

Note: Cranberry orange topping can be made ahead, and refrigerated until ready to top and bake the brie.

Cranberry Orange Baked Brie

By Books n’ Cooks

Ingredients:

  • 8 oz. fresh or frozen cranberries
  • 1/3 c. sugar
  • 1 orange, juiced and zested
  • 1 Tbs. Cointreau or other orange liquor
  • pinch of kosher salt
  • 1-16 oz. wheel brie

Combine cranberries, sugar, orange juice, orange zest, Cointreau and kosher salt in a small saucepan over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst. Remove from heat and allow to cool for 10 minutes, so sauce begins to thicken.

Meanwhile, preheat oven to 350F. Place brie in a large baking dish (I used a round, high-sided pie dish). Top with cranberry sauce. Bake for 20 minutes, until warm throughout.

Serve hot with your favorite fresh bread.

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Cannoli Dip

cannoli-dip

There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.

We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.

cannoli-dip

Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.

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cannoli-dip

Cannoli Dip

Course Appetizer, Dessert, Snack
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Author Liz

Ingredients

  • 15 oz. fat-free ricotta
  • 3 oz. Marscapone cheese
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla paste or 2 tsp. vanilla extract
  • 1/2 c. mini chocolate chips
  • 1 Tbs. mini chocolate chips

Instructions

  1. Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.
  2. Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.
  3. Serve immediately or refrigerate until serving.

Recipe Notes

This recipe makes 2 cups of dip.

This recipe was adapted from Emily Bites.

cannoli-dip-by-books-n-cooks