Summer is quickly ending, and I am not really ready for fall yet. Mainly because I am now taking physics as a grad school pre-req and trying to get my applications together as deadlines get closer and closer. Ahh!
It may be fall in the food blog world with everyone breaking out the pumpkin, but here at Raspberry Runner, it is still summer. Technically, summer does not end until September 22nd anyway, and it feels like summer in Georgia well into October.
Summer produce is still very in season and very delicious where I live. Especially tomatoes. God, I love summer tomatoes. And Whole Foods had some gorgeous local heirloom tomatoes on sale, so I obviously had to buy them.
Ok, so that is a recycled picture from last year at a farmer’s market. But I bought one that looked just like that. Plus I bought a purplish-red one. And I used them both to make this:
Avocado and Heirloom Tomato Salsa (adapted from NY Times Health)
- 2 medium size heirloom tomatoes, chopped
- 1-3 jalepenos (1 for mild, 2 for medium, 3 for spicy)
- 1 stalk of white sweet corn
- 1 ripe avocado, diced
- small handful chopped cilantro
- Juice from one lime
- Salt and pepper to taste
Chop tomatoes, jalapeno(s), avocado, and cilantro. Cut kernels off the corn. Raw summer corn is sweet and crunchy and perfect in this salad. Mix everything in a bowl with lime juice and salt and pepper. Let sit for at least 15 minutes in the fridge.
I served this over chicken breasts with kale chips and white wine:
This was my first time making kale chips, and they were great! I’ve been meaning to try them for at least a year now. So easy and delicious. I can’t believe it took me so long to try them! Chip ate them, but was not as impressed as I was.
We also shared a sushi roll as an appetizer. I don’t think a week goes by when I don’t eat any sushi. I’m slightly addicted ;).
This roll came with all my favorite fillings: salmon, tuna, and avocado. Plus lots of ginger on the side. Yum!
Are you anxious for fall or still holding on to summer?