We have Shiro plums this week! If you’ve never had them before, don’t be shy, we’re getting a little creative today and adding them to salsa! Have you had mango salsa before? This isn’t too far off. Shiro plums originated in China and were brought to American in the 1800s through Japan. They are most often yellow and are just as sweet and tart as purple plums. The recipe and photos are from localkitchenblog.com. Find the original post here.
Want to eat your plums for dessert? Check out the recipe for Honey-Roasted Plums with Thyme and Creme Fraiche from Bon Appetit here.
Shiro Plum & White Corn Salsa
Yields about 3 cups.
one ear of corn, preferably white
zest + juice of 1 large lime
1 lb Shiro plums, rinsed, halved, pitted and diced
1/2 red onion, diced to 1/-4 inch
1 sweet green pepper, diced (I used Cubanelle)
1 jalapeno pepper, minced, without seeds (add seeds back in for extra heat)
1 tsp lemon juice or white wine vinegar (optional)
1 tsp salt
1 tsp ground cumin
1/8 tsp ground cayenne pepper
1/4 cup chopped fresh cilantro
Husk the corn, wrap in a clean, wet tea towel, and microwave on high for 1 minute. Allow to steam in the towel while you prep the other ingredients. Alternatively, steam or boil the corn in water on the stove top, or if it’s fresh enough, use it raw.
Combine lime zest, juice and plums in a medium bowl, tossing to coat plums (and prevent browning). Add onion, peppers, salt, cumin and cayenne pepper. Cut corn kernels off the cob and add to the salsa. Taste and adjust seasonings (add a splash of lemon juice or vinegar if needed). For best taste, allow to blend and mellow at room temperature for an hour or so, or refrigerated overnight. Add fresh cilantro, toss and serve.
Shishito Peppers are a great summertime snack! If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one. The recipe and photos in this post come from the lovely Love & Lemons. You can find the original post here.
Roasted Shishito Peppers
Serves 3-4 as an appetizer
2 heaping cups shishito peppers (or padrone peppers)
drizzle of olive oil
toasted sesame seeds
sesame peanut sauce:
1/4 cup creamy peanut butter
1 teaspoon sesame oil
1 teaspoon soy sauce (to taste)
juice of 1 lime
1/2 cup greek yogurt
1 tablespoon olive oil
big squeeze of lemon
small handful of basil
a few chopped chives
salt & pepper
Peanut Sauce: In a small bowl, stir together the ingredients for the peanut sauce. Taste and adjust. Depending on the thickness of your peanut butter, you may have to add a bit of warm water to thin it out.
Yogurt Sauce: In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl).
For the Shishitos: Wrap the peppers in foil with a bit of olive oil and salt, and roast in a 450 degree oven for 5-7 minutes. Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.
Serve hot. Sprinkle with sesame seeds and serve with dipping sauce(s).
This light salad will make use of your cherry tomatoes and cucumbers this week. Ever tried chickpeas (aka garbanzo beans)? They are a great source of protein and fiber. The photos and recipe come from Jolly Vindaloo and you can find the original post here. Enjoy!
Chickpeas Salad with Sesame and Garlic Dressing
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds
3 Tbsp Tahini
3 Cloves Garlic (minced or pressed)
1 Tbsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste
*Dice all salad veggies approximately same size as chickpeas.
In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together. In another bowl, add all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing until it is pasty. Be careful to not add too much water; veggies in the salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Lastly, sprinkle sunflower seed over the salad.
Here’s a recipe that will make use of your slicing tomatoes and your basil leaves this week. A Caprese Salad is refreshing on a warm day and so easy to throw together. It can be an afternoon snack or a potluck side dish. The photos and recipe in this post come from Spoonful. See the original post here.
Serves about 4 as a side
2-3 large tomatoes
Sea salt to taste
12 ounces fresh mozzarella
2 tablespoons olive oil
Fresh basil leaves
Slice the tomatoes and lay them out on a platter. Salt them generously. Slice the mozzarella similarly, and lay the slices on the tomatoes. Drizzle with the olive oil, then top each piece with a large, fresh leaf of basil and serve.