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Bringing Foodie Friday Back?

My dad brought me the most amazing homegrown, organic tomatoes this week! Because they are so perfectly ripe, I wanted to get into the kitchen and create a few delicious recipes to share the goodness with friends and family! This post brings back memories from 2 summer's ago, when dad had another bumper crop - click here for more Foodie Friday tomato recipes - Attack of the 5 Gallon Bucket of Tomatoes

Texas White Peach & Habanero Salsa
This recipe is brilliant on the palate with the explosion of taste from the balance of sweet, salty and spicy. These ingredients could also be processed into a gazpacho-style soup very easily.

2 ripe white peaches, peeled, seeded & diced (other varieties will work fine)
2 large ripe garden tomatoes, cored & diced
1 smallish purple onion, finely diced (about 1/3 cup)
1 lemon, juice only
1 habanero pepper, seeded & minced
1 handful cilantro leaves, chopped
1/2 teaspoon Himalayan salt (or more if desired)

Chop and combine all ingredients and stir together in a bowl. Flavors are even more poppin' on the second day.

Local Corn, Tomato & Basil Salad
These flavors combine to represent the beauty & pleasure of real, ripe, locally sourced fresh food. When the temperatures are soaring, simply serve this chilled over a bed of mixed greens, baby spinach, or use as a filling for a romaine lettuce taco.

3 ears of fresh, organic corn, kernels only
2 - 3 garden tomatoes, diced and many of the seeds removed
large handful fresh basil, chiffonade (cut into tiny strips)
1 red bell pepper, finely diced
1 jalapeno, seeded & minced (omit if you don't like the heat)
1/4 sweet yellow onion, diced
1 lime, juice only
Himalayan salt & Freshly ground black pepper

Combine ingredients together in a medium mixing bowl until well combined. Keep in the refrigerator for an hour or so, allowing flavors to combine before serving.

Fresh Marinara with Zucchini Noodle Pasta & Quick Rawmesan Cheese
Most days, I simply process fresh tomatoes with a handful of basil and some sea salt to create a super easy tomato sauce. But today I added a few more ingredients and the end product was rich, hearty, flavorful and satisfied my cooked Italian food loving hubby!

For the Marinara:
4 garden tomatoes, quartered
handful sun-dried tomatoes, soaked for 1 hour to soften
2 dates, pitted
handful fresh basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 lemon, juice only
pinch crushed red pepper flakes
drizzle of high quality cold pressed olive oil (optional)

Combine ingredients in a food processor or blender until you reach the consistency of a marinara sauce. Use the sun-dried tomato soak water if needed to blend, but don't allow it to get too runny.

For the Noodles:
2 zucchini, ends trimmed

Use a spiral slicer, julienne peeler or standard vegetable peeler to create long strips that resemble spaghetti or linguine noodles.

For the Rawmesan Cheese:
1/3 - 1/2 cup chopped cashews, pine nuts or walnuts
generous pinch Himalayan salt
1+ tablespoon nutritional yeast

Pulse these ingredients together in a clean coffee/spice grinder or a food processor until you have the consistency of real grated Parmesan cheese. This will keep well in the refrigerator for several weeks.

To Assemble:
Plate some of the zucchini onto a dinner plate and spoon the marinara over the top as desired. Top with avocado slices and a dusting of Rawmesan cheese to serve.

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