SUMMER ISN’T OVER YET!
OK…at least I refuse to think so.
It’s still not too late to enjoy the fresh fruits and veggies that our local farmers have to offer. Soon, we’ll be forced to go back to the supermarket to buy our produce. But until then, we can enjoy the bright, fresh flavors that only our local farmers can provide.
Oven roasted plum tomatoes
These are not sun dried tomatoes. These are seasoned and slow roasted, so that their sweet flavors concentrate, but the moist, chewy texture remains.
12 to 18 halved, seeded plum tomatoes
Extra virgin olive oil
Freshly ground pepper
Fleur de Sel, or other finishing salt
Pre-heat oven to 250.
Line a baking sheet with foil and rub it with olive oil.
Arrange halved and seeded tomatoes on the baking sheet in a single layer, cut side up. Drizzle evenly with ½ cup olive oil, sprinkle with 2 tablespoons sugar, and season with pepper to taste.
Baked the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter and let cool slightly.
Just before serving, sprinkle tomatoes with Fleur de Sel, and garnish, if you like, with mint, parsley or basil.
BABY BELL PEPPERS WITH FRESH CORN STUFFING
Bags of these baby bell peppers are appearing everywhere on supermarket shelves this season. Recently, I had about 100 people over for a party, and I came up with this tasty bite to serve as an appetizer.
Baby bell peppers
1 dozen ears fresh corn, boiled for just a couple of minutes, then removed from the cob…or organic frozen corn
1 Vidalia onion, peeled, quartered, grilled, chopped
Juice of 1 large lime
¾ cup mayonnaise
20 shots of Frank’s Red Hot or Tabasco
1 lb Queso Fresco, crumbled
Fresh cilantro or parsley, finely chopped
Cook the corn for just a couple of minutes to keep it crisp. If using corn on the cob, cut corn from ears and place in a bowl.
Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to corn.
In a separate small bowl, combine mayonnaise and Frank’s Red Hot. Pour in crumbled Queso Fresco and mix well. Pour into corn and onion bowl and mix well.
Add lime juice to the bowl and mix well again. Taste mixture and season with salt.
Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.
If preparing ahead of time, refrigerate until ready to eat, but allow some time for them to warm up a little bit. You don’t want to serve them ice cold.