Tag Archives: farmer’s market

Summer Chutney

16 Sep

Who else out there is squeezing out the last delicious bits  of summer?

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Fall officially came last week…in the form of a massive storm and power outage. Leave it to Michigan for the weather to be 95 degrees with 95% humidity and within a matter of minutes it drops to 60 degrees with minimal humidity and stays that way.

One of my favorite dishes that screams summer is a smashed salmon salad. I was set to make it a couple weeks ago. I was 100% positive I had half a jar of mango chutney left in the fridge to use for the salmon…100% sure.

I started my prep for dinner, reached for the chutney, and my heart sunk. No mango chutney. I had my mind set on smashed salmon salads. I had giant beautiful heirloom tomatoes, fresh organic spinach, bright orange carrots, my favorite potatoes from my favorite farmer’s market vendor, beautiful pieces of salmon but no chutney.

The hubs was fine with plain salmon but I had my heart set on the sweet chutney mixing with the savory potatoes in every bite.

Deep breath in, deep breath out.

I looked around my kitchen and spotted my succulent juicy peaches and way more tomatoes than I knew what to do with. I was on a mission.

And I made this amazing chutney.

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And you should too…

Summer Chutney

Makes about 2 cups

Note: This chutney worked great for the smashed salmon salads. It is also great served over a soft cheese with crackers as an appetizer. I was all set to combine it with black beans and rice before our power went out and I had to empty out my fridge. Bottom line: you can do a lot with this chutney. 

1/4 cup apple cider vinegar

2 tablespoons agave nectar

1/2 small onion, chopped

1/2 bell pepper cut into 1 inch pieces

2 cloves garlic, minced (about 1 teaspoon)

1 teaspoon fresh ginger, grated

1/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/8 teaspoon garam masala

1 1/2 cup peaches (about 2 medium), peeled, pitted and cut into 1-inch pieces

2 small tomatoes, cut into 1-inch pieces

1. In a small sauce pan over medium heat, combine apple cider vinegar and agave nectar. Bring to a boil.

2. Add bell pepper, onion, garlic, ginger, salt, red pepper flakes, and garam masala. Simmer for 10 minutes.

3. Add peaches and tomatoes and simmer until chutney thickens and reduces, 20 to 30 minutes.

 

 

Tomato Tart for Two (or more)

28 Aug

I have been like a little kid in the candy store lately.

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I literally cannot wait until Saturday mornings. My recent Saturday morning routine has been as follows:

I wake up at the crack of dawn (sans alarm) like a kid on Christmas morning. I sip on a cup of coffee while I map out my strategy for the farmer’s market (when you stop at the vendor with the plump juicy peaches and then continue on to the vendor with  your favorite 5 pound bag of potatoes which are placed on top of your peaches, you no longer have edible peaches…lesson learned the hard way). Next, I jump into the car as the butterflies build in my stomach…I’m almost there! As I make my way through the farmer’s market, my game face is on. I tend to do a once (or twice) over to figure out what I want to get. I begin drooling as I head from vendor to vendor looking at the fresh picked blueberries, the crisp red apples, the bountiful flowers, and the tomatoes! Oh, the tomatoes! I can’t take my eyes off of them! I giddily go up to each vendor, chat about the new crop, make my purchases, pick up some flowers with any cash leftover, and head home to unload the goods. I usually spend the better part of my weekend creating dreamy dishes with my #farmersmarketfinds.

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I ended up with a surplus of tomatoes this past week. Surprisingly, I went through them all and I need to restock this Saturday. That’s in part because of this delicious tomato tart I made over the weekend. This tart is three things:

1. Easy on the eyes.

2. Simple.

3. D.E.L.I.C.I.O.U.S.

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This tart is the perfect example of using good quality ingredients to get a tasty result.

Tomato Tart for Two (or more)

Adapted from Taste of Home

Note: the portions listed below are for a 4×4 casserole dish. You can easily fit this into an 8×8 dish or a 9×16 dish; just adjust the size of your sheets of phyllo and increase the amounts of other ingredients. The portion sizes in parenthesis are for a 9×16 pan. 

7 sheets of phyllo dough, cut to fit the size of your pan

2 tablespoons olive oil (1/3 cup)

3 tablespoons crumbled goat cheese (1/2 cup)

1/4 sweet onion, sliced very thin (1 onion)

3 small tomatoes, sliced thin (about 10 small tomatoes, or 4 larger tomatoes)

1 teaspoon fresh chives, minced (1 tablespoon)

1 teaspoon fresh basil, minced (1 tablespoon)

2 tablespoons parmesan cheese, shredded (1/2 cup)

Salt and pepper

1. Preheat oven to 375 degrees. Brush casserole dish with olive oil to prevent tart from sticking.

2. Begin layering the phyllo dough and goat cheese. Place one sheet of phyllo dough in the bottom of the pan, brush with olive oil, sprinkle with goat cheese. Keep remaining sheets of phyllo dough covered with a clean damp kitchen towel to prevent it from drying out. Repeat with the remaining sheets of phyllo dough.

3. Top final layer of phyllo dough with parmesan cheese, sliced onions, tomatoes, chives, basil, salt and pepper. Fold over any phyllo dough that is hanging over the edge of your dish.

4. Bake at 375 for 25 minutes, until tart is browned (baking time may be longer depending on the size of your tart).

 

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