Here’s a simple recipe that can be put together super fast for one of those days when you have no idea what to have for dinner! This salsa is light and fresh with a spicy note from the cayenne pepper! For a dinner idea, enjoy it with whole wheat or gluten-free pasta with a drizzle of olive oil or mixed with cooked beans and topped with sauteed greens for a hearty dinner meal..or it’s perfect as a dip with crunchy crackers or tortilla’s.
- 1 small jar canned artichokes, rinsed & drained (6.5 oz)
- 1 jar roasted red bell peppers, rinsed & drained (~12 oz)
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Combine all ingredients into a food processor and pulse until desired texture is reached. Taste and adjust seasonings as desired. If I hand cilantro on hand, it would be a great addition. If you prefer a milder salsa, decrease the amount of cayenne pepper or omit it all together.
I don’t know about you, but my family’s garden is overflowing with tomatoes – little baby tomatoes to good medium-sized, bright red ones. Even though they are great enjoyed fresh with a sprinkle of salt and pepper, the vitamin A content found in tomatoes is better utilized in the body when heated and in the presence of a little bit of fat. One cup of raw tomatoes has about 30% of the Daily Value for Vitamin A.
I had some onion, garlic, and coconut on hand and decided to put together an easy, creamy tomato soup. If you have fresh herbs in your garden such as basil, oregano, or thyme—they would be a great addition. To help bring out the vitamin A in this soup, a small amount of coconut milk was used, which provides great texture and flavor. Enjoy!
- 1 onion, chopped
- ½ to 1 teaspoon sea salt
- 2 teaspoons dried oregano
- 4 garlic cloves, chopped
- 4 medium-sized tomatoes, chopped
- ¼ cup coconut milk (full-fat)
- 2-3 tablespoons red wine vinegar
- Fresh pepper to taste
Heat a medium-sized saucepan over medium heat. Add the chopped onions with a half teaspoon of salt. If the onions begin to stick to the pan, add about a quarter cup of water. When the onions are soft and translucent, add the oregano, garlic and tomatoes. Cook over low to medium heat until the tomatoes breakdown and release their juices.
Once the tomatoes are soft, transfer the soup contents to a high powered blender and blend until smooth and creamy (be careful with the hot contents of the soup and allow some of the heat to escape when blending). Add in the coconut milk, and 2 tablespoons of red wine vinegar. Re-blend and taste the soup, adjust seasonings accordingly (add more salt or vinegar to taste). Garnish the soup with fresh herbs and a sprinkle of fresh pepper!
What is your favorite way to use up all the tomatoes from your garden?
I love simple dishes that come together and are full of flavor. This is a perfect side dish to accompany scrambled eggs, grilled chicken or fish or cooked beans (chickpeas, my favorite!). Top the dish with chopped walnuts, toasted pumpkin seeds or sunflower seeds for a nice crunch and added healthy fats. Ume plum vinegar is salty and slightly tart, yet provides lots of flavor…start with a small amount and adjust as necessary.
2 teaspoons coconut oil
1/2 a small red onion, chopped
1 bunch Swiss Chard, washed and chopped
1 cup cherry tomatoes, sliced in half
1 zucchini, sliced in half moons
1/2 teaspoon cumin, coriander and thyme
Ume plum vinegar
Red wine vinegar
In a large saute pan, add the oil and heat slowly. When the oil is hot but not smoking, add the onions and saute until soft and translucent.
Add the Swiss chard, cherry tomatoes, zucchini, and spices. Stir vegetables and cover the pot until vegetables are tender, about five minutes.
When vegetables are tender, add ume plum vinegar and red wine vinegar to taste. Adjust seasonings, if necessary. Enjoy!