Bringing Foodie Friday Back?

[Penni]

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.

[Kathleen Ruhl]

Thank you for these amazing Foodie Friday recipes! You are loved and appreciated always <3

[Maureen Griffin]

I would love to see your recipes and static pics are fine - anytime you get creative! Glad you still enjoy yourself in the kitchen. Thank you :)

[Kathleen Smith]

I always loved Foodie Fridays and I'd love to see it again in any style you choose. :)

These recipes look good. The salsa sounds interesting and I love anything with zucchini, so I know the last recipe will be a hit with me!!

[Karen Martinez]

Love, love love!!! Thanks Penni! Yes I love Foodie Friday. I've been having zucchini noodles just about everyday, but hadn't made the sauce with dates. Will have to add that in for a twist

[nancy fleecs]

So wonderful to have a Foodie Friday!!

[Sherry Fraley]

My parents are over, and I made the corn basil tomato salad tonight. It was quite tasty. I love raw corn. Tomorrow I am making the salsa. My dad is interested in that. It looks and sounds yummy.

[Sherry Fraley]

The salsa recipe worked great. I only used half the habenero, and it was still too much for me, so I added another peach and tomato, and the kick still came through at the end. Three of us "girls" sat munching on the salsa and chatting. It was so tasty.