After we finished serving breakfast this morning, Nicole and I headed out to the downtown Manhattan Farmers Market. It is open on Saturdays and is only about 4 blocks from The Morning Star. I made sure to remember my camera this time. Enjoy the photos! (In my next post, I’ll share the recipe for what I made when I got home.)
The other day I went to the downtown Farmer’s Market with one of my friends. (Unfortunately, I forgot to bring my camera. Oh, well, next trip!) When I got home I realized that I had the fixings for Peach & Tomato Salsa, so made a batch the next morning for breakfast. I love being able to use fresh ingredients!
Peach & Tomato Salsa
Combine the following ingredients and serve with chicken, fish, or eggs:
1 – 2 T. jalapeno or serrano pepper, finely diced (wear gloves when handling pepper)
2 lg. tomatoes, chopped
1 lg. peach, pitted and chopped (peeling is optional)
1 T. diced red onion, optional
1 T. fresh lemon or lime juice
pinch of salt
Having recently written in general terms about ways to use mint – see my post Mint: It Grows Like a Weed, but That’s Okay from 5/15/12 – I thought it appropriate to offer a few more mint recipes every now and then. Both of the recipes below contain mint ingredients employed to a subtle effect. Enjoy!
Refreshing Minty Lemon Limeade
2 1/4 c. ice water
1/2 c. fresh lemon juice
1/2 c. fresh lime juice
3/4 c. mint simple syrup, or to taste
Stir ingredients together. Chill until serving. Serve over ice. Garnish with mint leaves, or with lemon or lime slices.
Baked Tomatoes with Mint Cream
(based on a recipe from Scottish Heritage Food and Cooking, 2005, Lorenz Books of Anness Publishing, London)
5 large ripe tomatoes
1 c. heavy cream
2 mint leaves
1 T. mint-infused vodka
1/3 c. crumbled cheese of a good melting variety, such as Monterey Jack
salt and pepper
1. Fill a large stock pot to about half full with water then add a dash of salt and bring to a boil.
2. Meanwhile wash and core tomatoes – a grapefruit knife works well for coring – and then cut an ‘x’ into the bottom of each tomato. Carefully drop tomatoes into boiling water. When the skins start to split, transfer tomatoes to a colander and give a quick rinse with cold water. Allow to cool.
3. Preheat oven to 425 degrees F. While the oven is heating, place the heavy cream in a non-stick pot, add mint leaves and vodka, and allow to simmer over low to medium-low heat. Simmer until the heavy cream is reduced to about 3/4 of a cup.
4. While the cream simmers, brush a baking dish with olive oil. Slice tomatoes and arrange them in baking dish, allowing them to overlap slightly. Strain the thickened cream over tomatoes. Sprinkle with cheese and then with salt and pepper. Bake for 15 minutes or until the cheese is melted. Serve as a side dish or with a rustic bread for a small but rich meal.