Tag Archives: summer

Fresh Summer Salsa

28 Jul

The flavors of summer are ripe, juicy and bursting with colors. This season gives us sweet treats with fresh aromatic melon, juicy berries, and gorgeous tree ripened peaches. And we can’t overlook the herbs exploding in our gardens. Need a new way to enjoy the essence of sunny days and warm breezy nights? Summer salsa here we come!

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Look at this versatile summer fruit salsa!

Need some ideas as to what to do with this summer treat? This fruity delight is delicious with a spicy grilled tenderloin. Or on top of shrimp tacos. Or along side juicy chicken thighs.

Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips. It is a can’t miss with some baked brie cheese in puff pastry. The possibilities are endless!

Want more choices, more flexibility? This salsa recipe offers plenty. It’s bold flavor lends itself to endless substitutions to customize anything seasonal. This salsa is yummy with cilantro, but if your herb garden is overflowing with fragrant  rosemary or leafy basil, add that in place of the cilantro. Got blueberries? Toss those in with or in place of something else. Any firm fruit will do.

But first, lets start with the basic recipe. Where you go from there is up to you.

Begin by chopping your cantaloupe and peaches. Add them to a large bowl. Don’t crowd the ingredients as you will have more to add and a little stirring to do.

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Chop up some cantaloupe and peaches. Side bar-if you have a little leftover, sprinkle it with some bleu cheese and enjoy!

Add some luscious summer blackberries.

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Just look at those gorgeous colors!

Now it is time to jazz up the works a bit. Add in your cilantro and finely chopped onions. Give that all a good gentle stir. You are going to love how these flavors work together.

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A little salt and pepper, a drizzle of olive oil, a squeeze of fresh lime, another good stir and your summer salsa is ready! This gets better over time so make it ahead of when it will be served and let it sit in the fridge for a few hours. See the full recipe below.

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Amy’s Fresh Summer Salsa

  • 2 cups coarsely chopped cantaloupe or 1 cup each canteloupe and honey dew melon
  • 2 ripe peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion or thinly sliced scallions including green top
  • 1/2 bunch chopped fresh cilantro (may substitute basil)
  • 1-2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • salt and pepper to taste

Add all ingredients together and gently stir. Refrigerate until use.

Secret Ingredient-splash 1 or 2 tablespoons over tequila on the salsa. Then serve with margaritas and fish tacos! Be sure to let me know how your salsa turns out and what you love about it!

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Sweet Summer Tomatoes

22 Jul

Oh the bounty of a summer garden! Yummy fresh tomatoes are bursting off the vine this time of year. Don’t have garden? Ramble through the local farmers market and snap up some delicious cherry tomatoes. They are fresh, sweet, and oh so versatile! Not sure what to do? Well keep reading.

Friends just came by and an impromptu summer patio party is underway. Need a quick appetizer? Take those cherry tomatoes, put a small dish of vodka spiked with horseradish beside them, and place a shaker of celery salt there too. Get the toothpicks and Voila! A fun light Bloody Mary appetizer is ready in an instant. Put a cherry tomato on the toothpick, dip it into the vodka, shake a little celery salt on it, and pop it into your mouth. The bite begins with a delicious pop of tomato, then the other flavors flow over your tongue. Yummers!

Want something a little more succulent? Put some olive oil into a pan and heat it up. Add the tomatoes to the hot pan and give it a shake of salt, pepper, and stir.

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Let those cook for a bit, and they will begin to get creamy!

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Be patient and let those cook a bit longer, stirring every so often. Now you can add a clove of garlic that is diced. You will be rewarded-but what is next?  Is this a base on which to jump off, or is this IT? If this is IT, scoop in on a lovely piece of chicken and enjoy. Want to go a different direction with this? Okay-lets go!

You can add this to sautéed summer squash.

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Or you can toss it on some squash that has been through the vegetable twirler and enjoy a light vegetarian main “pasta” dish. Play with herbs a bit before adding to pasta, perhaps adding some fresh summer basil and parsley. Red pepper flakes would also be a well paired addition.

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Ready for another option? Start with colored tomatoes and cook the same way.

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After these beauties get good and velvety, add some spinach, arugula, or fresh green of your choice. Let that cook together.

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Oooohhhh! We are on the train to delicious town! Add some chicken or vegetable stock, stir, and add some pasta.

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This will cook down to an amazing one pot dish. Want to add some shrimp too? Go ahead! This is your time to have fun and personalize this luscious summer meal into something your family will love. Oh, you are cooking for one? Keep cooking! You will be the envy of the office with these leftovers for lunch tomorrow. Let me know what you are doing with your summer tomatoes. Follow me on twitter @amykgarman

 

Hydrate Plus

18 Jun

It is not officially summer, but it is hot outside! Staying hydrated is really important any time of year, but dehydration can happen more quickly in the heat. Drinking plain water can be BOOOOOORRRING, and we are oh so stylish! Simple water just won’t do. How do we transition from boring old water to something exciting?

For starters, I invested in a pretty beverage dispenser. Seriously, this thing was less than twenty bucks, and I use it more than I thought I would. It’s glass, and so pretty whether it’s filled with Sangria for a Spanish dinner party or Spa Water (my cool version) for a summer evening cookout.

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Today I made a my delicious and irresistible Spa Water. I got creative with water and added some other goodies like cucumbers, lemons, melon, and strawberries to really please the palate. My Spa Water is more than refreshing,  it can help detoxify the body. And who doesn’t need that every now and again?

This is what i started with-

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I peeled the cucumber before slicing it. The skin can be bitter so I prefer to remove it for my Spa Water. Cucumbers aid in brain health and reduce inflammation, so what the heck-why not help out our gray matter! I always wash and dry the cucumber before slicing it. I save extra slices for later to have with hummus as a snack.

Next I cut up fresh cantaloupe to add to the water. The health benefits of cantaloupe include being rich in beta carotene which your body can convert to Vitamin A. This is important to eye health (and as an “over 40” woman that sort of uses readers I need that!). Vitamin A also contributes to a healthy immune system and healthy red blood cells. Cantaloupe is also rich in potassium and Vitamin C. Since I have some leftover cantaloupe, I will toss it with a bit of rich bleu cheese for a decadent side dish or snack. Yum!

I didn’t bother to do much to the lemons other than slice them. Lemons are a great source of vitamin C. The lovely oil in the lemon rind aids in digestion, is detoxifying in nature, and nourishes the skin so I left it on and added it to the water.

I didn’t have fresh strawberries, but had some in the freezer. I keep frozen berries on hand for my smoothies, but today frozen strawberries were getting thrown into the Spa Water. Strawberries have high levels of heart-healthy antioxidants so load up on ’em. They add just the right touch of sweetness to the water, and add a lovely rose’ color as well.

Put all that goodness together and this is what you get-elegant, healthy, and packed with flavor.

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Serve it in a wine glass, pour it in a glass over ice, or carry it with you to the gym. Any way you decide to use this water, it is a winner! This is THE way to stay hydrated this summer!

 

Saute the Squash

30 Jul

I am always looking for something new with my side dishes. At meals, I like to feature more protein, veggies, and fruits than starches. Oh sure, starches are super yummy,  but I tend to opt for fresher options. Since i enjoy cooking, I also like to keep up with food trends and techniques.

That said, I work full-time, am a mom, and have a pretty packed lifestyle. Time is my most valuable commodity. I usually save my big new cooking adventures for weekends when I have more time to tinker in the kitchen. Sometimes I luck out and trying something new can be added into my weeknight “quick cooking” repertoire. Which is exactly what happened recently.

I had a gift card for a cookware store from my sweet sister in law Kathy. What fun! Going into a kitchen store, for me, is delightful and indulgant. But even with a gift card I look for the biggest bang for my buck. In a kitchen store, that means that I would not invest in a “single use” kitchen gadget. What I mean by that is if a kitchen tool only has one use, it has no place in my kitchen. Unitl now…..

I had seen the new trend with sprializing zucchini and squash. “Zucchetti” was the clever moniker, and this new technique for zucchini resembled pasta like spaghetti and lasagna noodles.  So naturally I was drawn to this cool new kitchen tool, and sought it out gift card in hand. Bingo! I found one and couldnt wait to get home and try it.

This gadget was a snap to work from the get go. I spiralized large and small width “Zucchetti”. I sauteed tomatoes to pair with it, and it turned out so well it is now on the dinner table (and lunch leftovers at the office!) quite often. Let me show you what I did.

 

I placed some freshly washed grape tomatoes into a small saucepan with a bit of olive oil, and let that simmer over a low heat for about 20 minutes. The tomatoes got saucy, fragrant, and creamy. After that,  I simply sautéed the spiraled squash with a little olive oil, salt and pepper. I then combined the two, and voila! I finished it off with some fresh parsley and basil from my summer garden. With a bit of freshly grated parmesan cheese it was a complete, and completely delicious, side dish.

 

 

Zuchetti has become so much more than a simple side dish this summer. I have used this with marinara sauce, a bright lemony shrimp sauce, and other pasta sauces using zuchetti instead of pasta noodles. Whether using this as a side dish or a feature in the center of the plate item, this is a tasty replacement for starchy rice or pasta.

So even though I purchased a kitchen gadget that had basically one function, the flexibility of what can be done with the spriralized zucchini is endless.  Now my zuchetti is a mainstay for light and tasty meals. What can you do with it?

 

Beet the Heat

16 Aug

Beets are the best.  Roasted.  Pickled.  Sautéed.  Cold.  Hot.  Beets are great as a side dish with balsamic vinegar and goat cheese.  They are delicious roasted along side other vegetables.  I’ve even eaten them right out of the can.  Being raised in the midwest, vegetables were always on our dinner table, but somehow beets got overlooked. So how did I get hooked?

My love affair with this herbaceous plant began in adulthood.  The first time I tried beets was a happy surprise.  I was tired of my usual repertoire of veggies and decided to try beets.  In the grocery store one day, I impulsively grabbed a fresh bunch of beets with the intention of simply roasting them.

I brought them home, put the beets on the counter, and stared them down.  Hhhmmmm.  This would be an adventure.  I washed them and laid them on paper towels.  Off came the green tops.  I peeled the fresh beets, placed them on a baking sheet, drizzled some olive oil over them, and into the oven they went.  The beets cooked up beautifully.  One taste and I was hooked.

But the thought of those greens going to waste was unthinkable.  Out of curiosity, I pinched off a green and popped it into my mouth expecting it to be tough and woody.  I was delighted to find the greens tender and flavorful.  Oh heck yes!  I would find a way to eat the greens too!  That was many seasons ago…

Now summer is on the horizon. I am beginning to think grilled, chilled and easy.   I do not want my oven on this time of year.  What is the best way to enjoy beets this season?  Piled on a garden fresh crisp salad!

But first, let’s chat for a second about the virtues of beets.  Some would say they are not a desirable or sexy vegetable, or even a popular one.  But since they are packed full of vitamins and minerals, and so versatile, beets cannot be overlooked.

The health benefits of including beets in the diet are numerous.  They are a good source of fiber, have lots of vitamin C, and are high in folate and potassium.  Beets are also a rich source of antioxidants, compounds that prevent disease and the damaging effects of oxidation of cells throughout your body.  They are very low in fat, and certainly don’t need a lot of added fat to make them taste good.

While they come in many varieties, we most often see the “blood turnip”, or red beet. They are a root vegetable, like a carrot or potato and they like to grow in cool weather.  They are available canned all year long, but we see them seasonally featured in the spring and the fall.

And remember how I said it was not considered a sexy vegetable?  Well think again.  Fruits and vegetables, like herbs, were used in ancient times as medicine.  One of the first known medicinal uses for the beet was as an aphrodisiac in ancient Greece.  There.  I said it.

Anywhoooo….beets are very easy to prepare.  If they are fresh, they can simply be peeled, drizzled with olive oil and roasted.  They are also wonderful diced and  sautéed.  Canned beets are fabulous hot or cold.  Simply open the can, rinse the beets, and toss them on a salad.  They can also be heated and enjoyed as a simple side dish.

Back to those green tops for a minute.  If you have fresh beets with the greens, do not throw those away!  The greens are also a nutrient dense food and adaptable to many dishes.  Like beets, the greens can be enjoyed raw, such as mixed with other greens in your summer salad.  They can also be sautéed much like spinach, in a little olive oil.  Season them a bit with salt and pepper, and you’ve got another phenomenal side dish.

If you’ve tried beets and didn’t like them, try them again.  If you’ve never tried them, its time to add some variety to your diet.  The health benefits  of beets are plentiful, they are budget friendly, and just plain delicious.  Let your own impulses go wild, pick up some beets up at the farmers marker or grocer, and begin your own adventure!

Delicious cold beets piled on a fresh summer salad! Yum!

Delicious cold beets piled on a fresh summer salad! Yum!

Wet and Fresh

23 May

The warm weather is coming.  Thank goodness.  I am tired of the gray rainy spring.  As much as I detest the horror of getting my jiggles and wiggles into a swim suit, I simply adore summer.  The breezy warm nights, a casual vibe,  outdoor evening concerts, dining al fresco.  Yes, the pleasures of summer are many.  But take caution.  The warm weather can increase the threat of dehydration.

If you are thirsty, you are already experiencing mild dehydration.  And did you know that dehydration is the number one cause of daytime fatigue?  Even mild dehydration can decrease endurance, slow cognitive thinking, and cause headaches.  Great reasons to stay hydrated.

Interestingly enough, studies suggest that 70-80% of daily hydration should come from fluids, and 20-30% from the water content in food.  So, it is important to drink water and healthy fluids during the day and limit sugary drinks.  But in addition to that, especially in the warm summer weather, it’s also important to eat foods that are high in water content.  Need a list?  Look no further.  This list contains fruits and vegetables with more than 90% water.

  • cucumbers
  • watermelon
  • grapefruit
  • iceberg lettuce
  • cantaloupe
  • zucchini
  • radish
  • tomato
  • cabbage
  • bell peppers
  • strawberries

Looking at this list I hope you are not thinking of just eating these wonderful fruits and vegetables solo.  Oh no!  Lets have some fun while we eat our water!  How?  So glad you asked.

How ’bout this…a salad.  No, not a lettuce side salad.  A cucumber watermelon salad is the best!  So hydrating and refreshing in the hot summer months, not to mention beautiful.  Simply dice up watermelon and cucumber.   Toss.  Then the fun begins.

Make it more sophisticated with mint.  Or add a savory balsamic glaze.  There are a million ways to customize this fun summer salad, and it will keep you alert and ready to go to the next thing.  So this summer, don’t forget to eat your water!

Watermelon Cucumber Salad.  Delicious and refreshing.  Oh..and so pretty!

Watermelon Cucumber Salad. Delicious and refreshing. Oh..and so pretty!

FRESH SALSA!

21 Aug

It’s time to really dig into the fresh tomatoes and corn of the season.  There are a million things to do with beautiful summer vegetables.  I just love the versatility of grabbing some tomatoes and thinking of so many ways to use them.

Speaking of the summer bounty…it’s time to make some fresh salsa.  Who doesn’t  love salsa, served with corn chips-I love the low sodium baked version-Now make some super fresh salsa from scratch.  Fresh salsa is also great on meat and fish.  It packed a punch of flavor, and you can make it as zippy as you want.

It’s time

And be creative. Start with:

  • 5 tomatoes, chopped
  • 1/2 Vidalia onion, finely chopped (sometimes I use green onions instead)
  • 1 bunch cilantro, chopped
  • 1-2 finely chopped jalapeno peppers
  • 2 T. lime juice
  • Salt and Pepper to taste

Throw all these ingredients in a bowl.  Give it a quick stir.  Refrigerate.  Yup, it’s that easy!

Then add, if you so choose:

  • Fresh corn, just cook it and cut it off the cob
  • Black beans, rinsed
  • A variety of other peppers chopped-they are bountiful in the summer!
  • Chill your salsa, and serve with baked corn chips

Grab the chips and a beer.  Enjoy!