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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Summer Salsa
4 small jalapeño peppers*, (leave the seeds in for an extra kick)
1/2 onion, chopped
3 garlic cloves
1/4-1/2 cup fresh cilantro
6 tomatoes of varying sizes, chopped
1 1/2 to 2 teaspoons ground cumin
1 teaspoon sea salt + more to taste
2 tablespoons lemon or lime juice, (about 1/2 lemon, juiced)
Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
Transfer to a bowl and enjoy!
I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it’s never lasted that long in this household.
Eggplant Sandwich with Peppers and Candy Onions
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss green(s) with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
Scallops with Peach, Corn, Tomato and Parsley Salad
Scallops with Peach, Corn, Tomato and Parsley Salsa
Heat a charcoal or gas grill until very hot.
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.
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