Fire Roasted Tomato Salsa + A Rosh Hashanah Special

I love getting emails from locals businesses with a recipe (& a photo will pretty much clinch the deal!). The senders seem genuinely excited about their latest creation. Here are two recipes I’ve recently received, one from Chef Will Mooney at Brothers Moon in Hopewell, and the other from Mrs. G TV, Appliances and Sleep Center.

From Chef Will: I just got about 180 pounds of tomatoes. Thanks Jess at Chickadee Creek. They are Magnificent! This is one of the great recipes I’m going to make. The farmers and farms are having a great harvest this year; beautiful produce and flowers.

Fire Roasted Tomato Salsa

Yields 5 cups

10 tomatoes, fire roasted/grilled

1  jalapeno, fire roasted/grilled, or more to taste

2  cloves garlic

1/2 roasted red pepper

1 cup cilantro (leaves/stems)

1/2 cup parsley leaves

1/2 cup cider vinegar

1/2 cup water 

2  tablespoons honey

1   tablespoon salt, or to taste

1/2 tablespoon fresh ground white pepper

Roast /grill tomato, jalapenos and peppers. Place in food processor with rest of ingredients and chop to combine all.

Photo courtesy of Mrs. G/Hilary Morris

Photo courtesy of Mrs. G/Hilary Morris

And earlier this month, Mrs. G TV, Appliances and Sleep Center welcomed special guest chef Rabbi Goldenberg, with Chabad of Lawrenceville, to host a kosher cooking show for the upcoming Jewish holiday of Rosh Hashanah. With Mary Beth Madill, Mrs. G’s Appliance Chef, Rabbi G demonstrated how to prepare traditional Jewish dishes from Eastern Europe, the Mediterranean, and the US. For more recipes please visit Mrs. G’s Appliance Chef blog

Summer Spinach Salad

By Rabbi Goldenberg, Chabad of Lawrenceville

For the Salad:

1 bunch fresh spinach

1/2 lb. mushrooms, sliced

1-2 avocados, chopped

1 pint cherry tomatoes

1 mango, chopped

1 c. strawberries, sliced

1 c. cashews

Dressing

1 c. ketchup

3/4 c. vinegar

1 c. olive oil

1 c. sugar

2 cloves fresh garlic, crushed

1 tsp. salt

1 tsp. paprika

Instructions

1. Toss salad ingredients together.

2. Blend dressing in a blender or by hand in a jar or cruet.

3. Dress right before serving.

Notes – Dressing can stay fresh in the fridge for a few weeks. You can get really creative with this salad by adding or substituting ingredients that you like. I like to crumble whole grain chips on top. It adds a nice flavor and crunch. Enjoy!

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