Fun Ways to use your Late Summer Tomatoes

Our garden is bursting with tomatoes.

I love going out and picking all of the bright red, juicy jewels at a moments notice, 

but to be honest there are only so many we can eat!

I've got a few different ways to share the last tomato taste of summer...

Make a wreath
Our kitchen table has never looked so festive.
Instead of putting our pickings in a bowl,
we've got an all around festive display of tomatoes and basil.
Looks great and smells even better!

Use them as a bowl

A throwback to the days of classic chicken salad or cottage cheese 

served in a hollowed out tomato, 

I've stuffed ours with shrimp salad!

For my easy shrimp salad, 

I mix 3/4 pound of small cooked shrimp from the fish market, 1 small shallot very finely minced, 

2 celery stalks very finely minced, 2 Tablespoons of mayonnaise, 

1/2 tsp dill weed and a good squeeze of fresh lemon.

Chill well and serve in a large hollowed out tomato.

Place on a festive, colorful plate if you want to feel like you are in Palm Beach, circa 1968.

Give them as a gift

Be the most popular person in town...

Gather tomatoes, fresh basil and your favorite mozzarella 

and this Easy Caprese is sure to make anyone's day.

Take a break from Avocado Toast and 

enjoy Tomato Toast

Enjoy that vine-ripened flavor atop crispy, golden bread.

I love to toast sourdough bread then layer on cottage cheese or ricotta,

 sliced tomatoes and crispy fried shallots.

Whether you say Tomato or To-MA-to, 

I say enjoy them while they are at their peak!

Taco Night Jalapeño Garlic Carrots

I love those Mexican pickled carrots that you often see at taquerias.

They are the perfect fresh bright side dish

 and I've got a quick roasted version to kick taco night up a notch...

Just a few simple ingredients...

tossed in a roasting dish...

with a touch of lemon...

and Olé!

Jalapeño Garlic Carrots

12-15 petite carrots, peeled (multi colored is fun if you can find them)
1 clove of garlic, chopped
1 jalapeño, thinly sliced (remove seeds if you are afraid of spice)
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
olive oil to coat
dash of salt

Toss all ingredients but the vinegar together in a baking dish and roast in a 350 degree oven for about 20 minutes, until they are cooked yet still slightly crisp.  Remove from oven, let cool slightly then top with vinegar and another dash of salt.  Serve warm or room temperature.

Sweet Potato Mash with Chives & Coconut Yogurt

I have a confession to make, I don't really like sweet potatoes.

I am slightly superstitious though, 

and wouldn't dream of not serving them at Thanksgiving for fear of bad luck.

Recently, I was invited to a cooking demonstration and lunch,

 hosted by the awesome crew from Siggi's yogurt.

 A dish we made that day solved all of my sweet potato problems.

Golden, fresh sweet potatoes are the star of this dish, 

but what we added to it stole the show...

Scrubbed, peeled and boiled sweet potatoes are mashed with butter, chives...

a touch of milk...

then Siggi's coconut skyr yogurt.

So simple and so delicious.

The chives and coconut yogurt add just enough tanginess and zip 

to change my sweet potato mentality...

and it goes perfectly with turkey!

Sweet Potato Mash with Chives & Coconut Yogurt
makes about 6 servings

4-5 large sweet potatoes
2 tablespoons butter
1 tablespoon chopped chives
1/4 cup 2% milk
1 cup Siggi's coconut skyr yogurt
salt and pepper to taste

Scrub the sweet potatoes and rinse with cold water.  Peel and cut into cubes.  Boil in heavily salted water for 10 to 12 minutes or until soft.  Drain and add butter, chives, milk and coconut skyr.  Mash until well combined.  Add salt and pepper to taste.

Farmers' Market Bloody Marys

It's no secret that I love everything about Farmer's Markets.

They're fresh, colorful, fun and I look forward to our local market every week.

What better way to celebrate the beautiful bounty you find
than creating a "farm to cup" Bloody Mary?

A quick farm stand stop 

is all it takes to make an amazingly memorable cocktail...

Almost any and every veggie will work, 

the more vibrant the better...

Simply spear them up and stick them into any and every 

Powell & Mahoney Bloody Mary Mix

An impressive beverage that is as delicious as it is pretty...

I think everyone should 

Eat, Drink and Be Mary...

(Print your own tags here.)

Pair the tags with Powell & Mahoney and you've got the perfect gift.

Their cocktail mixes are handcrafted in small steam kettles in Vermont.  

They take great pride in using only natural ingredients and are all gluten free. 

They believe that your favorite spirit deserves a high-quality mixer and so do you!

 The classic Bloody Mary has a pure tomato flavor, 

with barrel-aged Worcestershire sauce, and all natural spices 

The Chipotle Bloody Mary mix is bold and smokey and

the Sriracha contains cayenne and jalapeno peppers 

that really awaken the senses with their spice.

 I want to make sure you have 

A Bloody Good Halloween too...

Print tags here

Cheers!

Powell & Mahoney Craft Cocktail Mixers are available at many retailers or on their website

and check out their Entertainer Blog here.

Thank you to Powell & Mahoney for sponsoring this post.  All content and opinions are my own.

linkpartypalooza

Fresh Fiesta Pickled Vegetables

A fiesta invokes images of bright colors,  festive foods and above all, a good time.
The farmer's market brings vibrant veggies and farm fresh fun...
I've combined the two in my favorite 
Farm Fresh Fiesta Vegetables.
Perfecto for all of your Cinco de Mayo needs!

I love this crisp, pickled and slightly spicy mixture
with any and everything but especially served with tostadas.

Crunchy, fresh tortillas layered with savory beans and chicken, 

then topped with vibrant greens, 
creamy avocados, colorful tomatoes and salty Mexican cheese.

Fiesta vegetables are so simple to make, 

you just chop, 

pour, stir, 

then serve.
(or let sit to meld the flavors)

Muy Bien!

Fiesta Pickled Veggies

1 bunch of radishes, thinly sliced

4-5 small carrots or 1-2 large carrots, thinly sliced

1 large jalapeno pepper, thinly sliced

1 cup cauliflower, chopped into small florets 

2 Tablespoons cilantro, roughly chopped

1 spring onion or 2 green onions, thinly chopped

4 peeled garlic cloves

1/2 cup distilled white vinegar

1/4 cup apple cider vinegar

1/4 cup red wine vinegar

1/4 cup sugar

1 teaspoon dried oregano

salt to taste

Bring vinegars, oregano, sugar and salt to a slow boil and once sugar is dissolved, remove from heat and bring to room temperature (you can put in refrigerator to speed up process). Place prepared vegetables in a bowl and mix with cooled vinegar until combined.  Store in an airtight container in refrigerator for at least an hour before serving, then it can be kept for about a week. 

Farmers' Market Tostadas

fried corn tortillas

refried beans

shredded chicken

mixed green lettuces

avocado

sliced cherry tomatoes

Cotija or Queso Fresco cheese

Spread warm beans onto tortilla shell, top with chicken, fresh vegetables, fiesta pickled veggies and cheese. I also drizzle just a touch of the pickled juice onto the tostada and squeeze with a touch of lime.

for tostada shells:

fill deep sauce pan with vegetable oil approximately 1 inch deep.  Heat oil on medium high until very hot and oil slightly bubbles.  Carefully place small corn tortilla in pan, one at a time until they start to brown, you should turn them over with tongs half way through.  Remove from pan and place on paper towel lined tray.  I then like to sprinkle with a touch of course salt.  Serve immediately or they can be kept in an airtight container for one day.

Spring Cucumber Radish Crostini

The lighter, cheerier days of Spring are here!

I'm kicking it off with a fresh, crunchy appetizer, 

with a little creamy zest that will keep them coming back for more.

Vibrant radishes, cool cucumbers 

and a hint of chives, atop crostini,

but the secret is the slightly spicy, lemon butter.

Spread the creamy, bright mixture on toasted, sliced baguette, 

add the cucumbers, 

then a few radishes, 

a pinch of course salt, 

then a sprinkling of snipped chives.

and a delicious bite of Spring awaits.

Spring Cucumber Radish Crostini
1 baguette, sliced
1 cucumber thinly sliced
10-12 radishes thinly sliced
chopped chives for topping
course salt for sprinkling
lemon hot sauce butter (see below)

Place baguette slices on a baking sheet and toast until golden under the broiler. Cool slightly, then spread with butter, top with cucumber, radish, a touch of salt and chives.

To make Lemon Hot Sauce Butter:
In a small bowl, combine 4 Tablespoons softened butter (I used salted but non-salted would work too), 1 Tablespoon lemon zest and 2 teaspoons of your favorite hot sauce (I uses either Crystal or Tabasco).