ChefUptothePlate

Food, Nutrition and Cooking


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Orchard and Farm Salsa

It’s harvest time. While I am all for canning, freezing, dehydrating to save your veggies to use all winter, I am savoring the fresh flavors that we can still enjoy and so I offer you…

Apple and Tomato Salsa

1 small red onion

1 large apple, cored and cut into chunks, skin left on

1 sweet red pepper, seeds and core removed

1 habanero pepper, seeds and core removed

1 large ripe tomato, core removed

Start by chopping the onion in the food processor using the pulse button, then add each vegetable in order listed and pulse as you go. The tomato should be added last so that the salsa does not get too gushy. Pulse to desired consistency. Add salt and pepper to taste if you’d like. 

This salsa is very fresh tasting and is great as a dip or as an accompaniment to mild fish such as talapia, mahi mahi, sole. If you’d like a hotter salsa, use hotter peppers. 

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Gone Fishin’

Taco-esque Fish   Serves 2

1/2 lb mild fish such as tilapia, sea bass, brook trout

2 whole wheat flour tortillas

~ 3 oz cheese such as cheddar (or soy cheese)

3 cups tossed salad (with as many different veggies as you like, best with at least one ingredient that crunches)

2 oz avocado, sliced

Sriracha chili sauce to taste

2 T prepared salad dressing (your favorite)

Saute fish, in a pan prepared with cooking spray, until cooked through (~5-7 minutes), break into chunks

Heat tortillas and toast lightly to remove that raw taste but do not let them get crunchy.

Sprinkle each tortillas with 1/2 the cheese and melt ~ 30 seconds in microwave. Top each tortilla with 1/2 the fish, chili sauce to taste, 1/2 the salad, 1/2 the avocado and finish each with 1 Tbsp your favorite salad dressing. 

Fold in half and eat like a taco or go formal with a knife and fork.