|Ground Cherry Pico de Gallo||Roasted Tomato Soup with Savory Herbs||Cantaloupe agua fresca and cantaloupe salad||Salad with balsamic dressing||Broccoli Pasta with Garbanzo Beans|
pepper, banana pepper
parsley or cilantro
|1 Tbsp||1 tsp|
|2 cloves||2 cloves||2 cloves|
|1/4 cup||1/2 cup|
|up to a quart|
Ground Cherry Pico de Gallo
Combine 1-2 tomatoes (about 1/2 lb), finely chopped, 1/4lb of ground cherries, removed from their husk and roughly chopped, half of the green onions, 1/4 cup finely chopped parsley (or cilantro if preferred), 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving. Serve with chips, over eggs, or as a fresh salad.
Roasted Tomato Soup with Savory Herbs
Wash, core and cut the tomatoes (about 1.25lbs) into halves. Spread the tomatoes, 2 garlic cloves diced and one onion and all the peppers chopped onto a baking tray. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 1 pint of chicken stock, 2 bay leaves, and 2 Tbsp butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.
Cantaloupe agua fresca and cantaloupe salad
Salad with balsamic dressing
To make dressing, in a blender combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 Tbsp dijon mustard, 2 cloves of garlic minced, 1/2 tsp salt, 1/4 tsp pepper.blend until creamy.
Broccoli Pasta with Garbanzo Beans
Cook 1/2lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water.
Chop broccoli greens and florets into 1/4 inch segments, then chop greens into 1/2 inch ribbons.
Add 2 Tbsp olive oil to a large skillet. Add 2 cloves minced garlic, and 1 finely chopped green onion. Saute until fragrant, about 1 minute. Add broccoli greens then add 2 sardines and squash them in the pan. Cook another few minutes, then toss in pasta, pasta water, and 1/2 cup cooked garbanzo beans.