Fried Green Tomatoes

Fried Green Tomatoes

This Fried Green Tomato recipe is a remake of an oldie but goodie recipe.

You remember the 1991 film, Fried Green Tomatoes, with Jessica Tandy and Kathy Bates? I loved that movie. Ever since then, I’ve been intrigued by fried green tomatoes. In the spirit of celebrating tomatoes, I am squeezing in one more late summer tomato recipe, especially because tomato season is still flourishing here in San Francisco.

BBQ Roasted Chickpeas Hawaiian Style

BBQ Roasted Chickpeas Hawaiian Style

BBQ roasted chickpeas are definitely becoming one of my go-to snack foods. If you’re looking for a healthy afternoon snack and you like chickpeas, this recipe is definitely for you.

If you’ve been following me on Instagram, you probably know I was in Kauai for my birthday last month and I’m still not quite over Kauai. Even though a month has gone by, I’m still daydreaming about the Napali Coast, the natural sea pools and fresh coconut water.

Romesco Sauce {Spicy Almond Sauce}

Romesco Sauce

Romesco sauce is a popular sauce originally from Spain made from red peppers. Have you ever tried it? If not, you must.

I had not tried romesco until I tasted it at a cafe I frequent. It was to die for. I must have sampled it three or four times before I finally gave in and asked the cook which ingredients made up this heavenly sauce. With a smirk he says to me, “secret ingredients.” I flashed a polite smile … grrrr. After begging the cook to tell one ingredient it contained, he finally told me it’s almond-based.

Creamy Avocado Pesto

Creamy Avocado Pesto
Avocado pesto is definitely a treat.

With basil and pine nuts, the avocado pesto lends itself to classic pesto flavors with a twist. The first part of the twist is it’s packed with fiber-boosting broccoli that you can’t even taste. Secondly, it’s oil free yet still rich and creamy thanks to the avocado, which brings all the flavors together and adds a wonderful silky green color and texture.

Crispy Parsnip Chips

Parsnip Chips

Parsnip chips or just plain parsnips were not part of my diet growing up. But as an Irish American lady, I do love my root vegetables. I’m happy to say parsnips are part of my diet now. And these starchy carbs provide a great source of energy for me before long runs or bike rides around the San Francisco Bay Area.

Guacamole Wonton Cups

Guacamole Wonton Cups

The Guacamole Wonton Cups are a real crowd pleaser and perfect for when you’re having company over. They are simple to make, feature fresh ingredients, and they are quite elegant looking. They don’t contain meat, dairy or gluten (if you use gluten-free wrappers) so they’ll satisfy even the pickiest eaters. I made these little guys for Superbowl Sunday and they were a big hit.

Baba Ganoush

Baba Ganoush

Baba Ganoush is a great go-to appetizer perfect for two people, especially on hot summer days. Even if you’re not that big on eggplant, this dip is so delicious even eggplant-haters will like it. If you like eggplant and you’ve never tried Baba Ganoush, it will be a special treat for you.

I picked up a few beautiful Rosa Bianca eggplants at the farmers’ market the other day with my sister. These eggplants are Italian, small in size, and tender. Their color is amazing – bright purple hues with marbled white mixed in. They are known for their mildly delicious taste.

Spicy Watermelon Salsa

Spicy Watermelon Salsa

Watermelon salsa is one of my favorite toppings for grilled seafood and grilled veggies on hot summer days. It is a sweeter-style salsa so it compliments bitter foods well including slightly charred and grilled meats, seafood, and vegetables. Plus, the nice thing about a watermelon is it’s very versatile so you can use it to make this salsa, maybe a Fresh Watermelon Cooler, or even throw it in a salad or quinoa bowl.

The two star ingredients in the Spicy Watermelon Salsa are the spicy Padrón pepper and mint. The pepper adds a nice punch and the mint gives it complexity and pairs so well with sweet watermelon making this salsa easy to love.

Rainbow Confetti Slaw

Rainbow Confetti Slaw

The Rainbow Confetti Slaw is so beautiful in color, almost too pretty to eat. It has deep purple hues from lightly-steamed red cabbage, red hues from vine tomatoes, granny-smith apple green, a deeper green from fresh basil, and golden brown from fresh chickpeas.

I like to make this salad often during the cooler months as insurance for staying healthy and getting in a variety of vitamins and minerals. Each color in the salad represents specific vitamins and minerals and as you can see it contains quite a spectrum.

In summertime, you can try pairing this side dish with some picnic or BBQ foods. It’s perfect for picnics or on-the-go because you don’t have to worry about it spoiling as it does not contain any dairy or cheese.