Montgomery Farm here I come. The apricots are now in season. Their snap peas are out if this word as well.
Thinking apricot compote: To go with it a lemon cake, whipped cream and my dinner for my client is complete.
But lets start at the beginning. Apricot Salsa anyone?
- 3 cups chopped fresh apricot
- 1 cup shallots, julienned
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped fresh pineapple
- 1/4 cup chopped cherry tomatoes
- 1 habanero pepper, seeded and minced
- 2 cloves minced garlic
- 1 teaspoon minced fresh cilantro
- 1/2 teaspoon cumin
- 1/4 cup fresh lime juice
Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving. Serve with corn chips
I made some other things for my vegetarian client:
Snap peas where so sweet. Hard to resist.
Luke warm Snap pea salad
1/4 pound snap peas. Trimmed
1 fennel bulb sliced thin
1 container cherry tomatoes
1 sjalot finely chopped.
lemon juice, salt., olive oil. cayenne pepper
In a large frying pan heat 2 table spoons of olive oil. When very hot quickly toss in the fennel, swirl around for 2 minutes take it out. Next toss in the snap peas. 2 minutes in the pan. Turn of the heat. Squeeze juice of one lemon over the snap peas I like to add some lemon zeste as well. Add some olive oil Season with salt and cayenne. Mix with the fennel and cherry tomatoes and sjalot. Serve luke warm.
Oh and I also bought the first corn of the season for a fresh corn polenta with mascarpone. Oh so good!
Make the polenta and add a cup or 2 of fresh corn. Mix with Mascarpone and Parmesan cheese. Out if this word.
The zucchini fritters with green goddess dressing are already on the recipe page.
I’ll be happy to come prepare dinner for you as well!