Roasted Tomato Salsa

 

Natasha Kravchuk is amazing and all the recipes I have tried, I have loved. This is no exception! Use within 5 days or freeze for 3 months.

Ingredients:

• 10 medium tomatoes, halved
• 2 largish Jalapeno peppers, halved
• 1 medium onion, peeled and quartered
• 5 cloves garlic
• 1/3 cup chopped fresh cilantro
• 1-2 tablespoon fresh lime juice
• 1/2 tablespoons sea salt

Instructions:

Preheat oven to 375-degrees and arrange tomatoes on a parchment-lined sheet pan; cut side up.

Bake 25 minutes. Remove from oven.

Arrange the onion, garlic and jalapeno on a second parchment-lined sheet pan and bake about 25 minutes. Watch the garlic. Remove from oven.

Turn broiler on and place each pan individually under the broiler for 3-5 minutes; or until starts to char.

Let vegetables cool down a bit and place in food processor along with cilantro and salt. Whirl until desired consistency, Allow to cool and then refrigerate.

Summer Squash and Pistachios

 

Love this recipe! Snatched off the Jovial Pasta site from Giulia. Must use yellow summer squash.

Ingredients:

• 3 medium sized yellow summer squash
• 3 tablespoons EVO
• salt to taste
• 1/4 cup roughly chopped pistachios, roasted and salted
• 2 tablespoons chopped fresh parsley

Instructions:

Slice the squashes into 1/4 inch thick rounds.

Heat 2 tablespoons EVO on medium-high heat in a large skillet, once hot toss in the squashes and a few pinches salt.

Cover with a lid and let cook for about 10 minutes, stirring them every few minutes. They will turn a golden brown.

Top with pistachios, parsley and remaining 1 tablespoon EVO. Mix to combine.

Blueberry Almond Drop Scones

 

The scones maybe made ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning. Or dough maybe frozen after portioning, then baked later. Bake frozen scones without thawing, adding a few minutes to the baking time. Thank you Dan Langan of Food Network for recipe and picture... Makes 12 scones.

Ingredients:

• 2 1/4 cups flour
• 1/3 cup granulated sugar
• 1/3 cup almond flour, toasted & cooled (to toast, place in a dry skillet over medium-low heat. Using a spatula to stir continuously until it begins to smell nutty and light golden, 3-4 minutes)
• 1 tablespoon plus 1 teaspoon baking powder
• 1 lemon or orange, zested
• 6 tablespoons unsalted butter, frozen
• 1 heaping cup frozen blueberries
• 1/3 cup slivered almonds, toasted and cooled
• 1 1/4 cup heavy whipping cream, cold
• 1 large egg, cold
• 2 teaspoons vanilla extract
• 1 egg, for finishing
• 2 tablespoons sugar, for finishing

Instructions:

Preheat oven to 375-degrees and line 2 sheet pans with parchment paper.

In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.

Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.

Whisk together the cream, egg and vanilla into a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; som dry spots may remain-that's ok. The dough will have the consistency of sticky coookie dough.

Use a measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mound ever so slightly.

For finishing: Whisk the egg withh 1 tablespoon water and bursh onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.

Bake until deep golden and slightly springy when touched, 28-30 minutes. 

Let cool on the sheet pans until warm.