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Peach Raspberry & Basil Salsa

Posted on September 10, 2013 by kissmybroccoli

Sweet and tangy peaches and raspberries combined with the peppery taste of fresh basil makes for a great non-traditional salsa!

QUESTION!

Am I the ONLY one running around here in a state of panic, stuffing my face with as much summer fruit as absolutely possible? Seriously, in the last week, I’ve bought figs, blueberries, nectarines, strawberries, peaches, AND raspberries! I’ve been popping them into meals left and right…because ya know that’s a bit more respectable than just standing in front of the fridge with fruit juice running down my chin.

With all my fruit-filled eats, I’ve been having a lot of fun experimenting with different fruit combinations. I have to say, there’s just something about pairing blueberries with watermelon, berries with berries, bananas with figs, or my latest obsession,
raspberries with peaches…

I’ll be honest though, when I first starting making this peach and raspberry “salsa”, I actually planned on going a whole other direction, but SOMEBODY forgot to buy cilantro and well, you just CAN’T have salsa without cilantro. Or can you?

You can if you serve it with tortilla chips!

Or in this case, a P28 flatbread cut into triangles and toasted up under the broiler 😀

Peach, Raspberry & Basil Salsa

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 1 hour chill time

Keywords: raw appetizer snack side basil peaches raspberries summer vegetarian

Ingredients (1 cup)

1 medium peach, chopped
1 cup fresh raspberries
1/2 cup chopped red onion
2 Tablespoons balsamic vinegar
1 Tablespoon agave (or preferred sweetener)
1/8 teaspoon garlic
Salt and pepper to taste
2 Tablespoons chopped fresh basil

Instructions

1. Combine peaches and raspberries in a medium-sized bowl.
2. In a separate bowl, whisk together vinegar, honey, and spices and then drizzle over fruit.
3. Add basil and stir, breaking up some of the raspberries while you do.
4. Cover with plastic wrap and place in refrigerator for at least one hour to allow flavors to develop.
5. Serve as a topping for grilled chicken, fish, tofu or as a dip with your favorite tortilla chips!

So good, it frickin’ SPARKLES! 😉

But I have a confession to make…this recipe didn’t just come to me…it was inspired by yet ANOTHER creation that I made and forgot to tell you guys about. I know, I know, you should really just take me out back and stone ~~fruit~~ me! I’m fresh out of cookies today, but I DO have a crisp and toasty FLATBREAD!

Enter stage left…

Camera one.

Camera two.

I mean seriously, you have to give it to ~~her~~ ~~him~~ IT for at least being
“fashionably” late! 😉

Peach, Raspberry & Basil Flatbread

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: bake entrée high protein vegetarian basil peaches raspberries tortillas summer

Ingredients (Serves 1)

1/2 a P28 High-Protein Flatbread or your favorite wrap/tortilla
1/4 cup part-skim ricotta
1 Tablespoon sliced red onion
1/4 cup fresh raspberries
1/2 a small peach, sliced
Salt & pepper to taste
Torn fresh basil

Instructions

1. Preheat oven to 350°F.
2. Place flatbread/wrap/tortilla on a baking sheet and allow to bake 4-5 minutes, flipping halfway through.
3. Remove from oven and top with ricotta, onions, raspberries and peach slices.
4. Return to oven for 3-4 minutes to warm through.
5. Remove from oven and top with torn fresh basil and salt & pepper.
6. Slice and serve.

Hello, my name is Heather and I have an unhealthy obsession with ~~colorful and sparkly things~~ Pic Monkey and photo editing. 😉

What are two of your favorite fruits to combine?

Anyone else thinking of the Crayola crayons right now or do I just have ADD? Wait, don’t answer that! Answer this: What was your favorite crayon color?
My favorite was always Robin’s Egg Blue!

Posted in Apps & Sides, Dips & Spreadables, Raw, Snacks, Vegetarian | Tagged basil, P28 Bread, peaches, Pic Monkey, recipe, salsa, summer | 29 Comments

Truffle Me Marvelous!

Posted on September 9, 2013 by kissmybroccoli

Happy Monday, broccoli fans!

I hope you all had a wonnnnnnderful weekend! Mine was fantastic and should I even go as far as to call it MARVELOUS?! Oh yes, yes I shall! 😉 Come, ~~walk with me, talk with me,~~ read with me, as I take this Monday morning to recall the delicious memories that were made!

*Cue foggy/blurred scene fade in*

Marvelous is…

Finding my FAVORITE apples at the farmers’ market on Saturday morning!

Step aside Honeycrisp, as of last fall, my new love is Mutsu! <- which always makes me think of a mutt puppy…like at the pound…like I “adopted” them from the market and now I’m going to EAT THEM ALL!! Muahahaha! Wait, ok…so forget about the whole puppy thing…we’re talking apples here, not Chinese food! Oh, but I DID adopt a bug! That little black speck in the top center one? Yep, that would be a gnat…talk about FRESH, right? 😉

Marvelous is…

Getting INSPIRED in the kitchen with some of the last bits of summer fruit!

AND having decent lighting for photography! Even if it DID mean being ~~an hour~~ a teensy bit late meeting the man-friend for lunch! Just shows how much I love you guys! Recipe coming tomorrow…as long as you keep our little secret! 😉

Marvelous is…

Having my MIND BLOWN by the one freakin’ incredible sandwich!

Yeah, that lunch date with the man-friend? Well, we had another successful Yelp experience on Saturday after searching for a good sandwich place for lunch. Mitchell Delicatessen in East Nashville DEFINITELY held up to their high rating! I was in love with the place from the moment I spotted this turkey, apple, and brie with cranberry jalapeno relish on the menu, but even more so once I found out that they only use natural and seasonal ingredients from local sources! That whole wheat bread? It came from Silke’s German Bakery right here in Clarksville!

Marvelous is…

The sight of perfectly melty ooey gooey #CHEESEPORN!

Enough said. 😉

Marvelous is…

Spending the rest of the day RELAXING with the man-friend.

And talking, and shopping, and scratching our tomato butts out in the garden! 😉

Marvelous is…

Perfectly warm, crusty edges yet doughy on the inside HERB-FILLED BREAD!

The man-friend and I had intended on grilling some steaks at his house, but after a long day of shopping and butt scratching, we decided to go out instead. 😉 We tried another new place, a family owned and operated restaurant called Ellendale’s. Based out of a historic farmhouse, the decor was rustic, yet elegant. I loved that the live music wasn’t too loud and we actually had one of the dining rooms all to ourselves!

Marvelous is…

This seemingly average house salad with an amazing BASIL VINAIGRETTE!

Originally, I didn’t think I wanted a salad but when the man-friend let me have a taste of his dressing, I quickly flagged down the waiter and got one of my own! It was fantastic…a little citrus and a lot of basil but not in a way that was overpowering.

Marvelous is…

A perfect filet mignon topped with caramelized onions, mushrooms and TRUFFLE BUTTER!

Oh yeah and a really delicious baked sweet potato and some asparagus…but let’s talk about the life-changing amazingness that IS truffle butter!! I’m not really a steak sauce kind of gal, and up until this point, I’d chose to either have my steak plain or maybe with some blue cheese topping, but when I saw the truffle butter on the menu, I knew I had to try it. HOLY friggin’ CRAP, I about had a Harry Met Sally moment…especially when I used that perfectly crusty yet doughy bread to soak it up off the plate! Do me a favor…when you bury me with those coconut chips, be sure to throw in a good drizzle of this stuff too!

Sorry, but Godiva has got you people FOOLED! 😉

Have you ever tried truffle-flavored butter, oil, etc?

What was the MOST marvelous thing from your weekend?

Posted in MIMM, Restaurant Review | Tagged apples, bread, cheese, sandwich, shopping, steak, tomatoes, truffle butter | 38 Comments

My Big Fat GREEK Breakfast

Posted on September 6, 2013 by kissmybroccoli

Happy Friday, my friends!

I want to thank you guys SO much for all the sweet comments on the new header and my “luscious locks”. 😉 Y’all really know how to make a gal feel good! I’m really liking that my hair has gotten long again and plan on growing it out through the winter so I can donate it again in the spring! Anyway…back to the fact that it’s FRIDAY! Thank GOD we’ve made it through another week, right? Just to let you know, I’ve already got the weekend going for ya and it’s looking pretty darn GOOD! 😀

Much like the ~~breakfast~~ ~~lunch~~ MEAL I had yesterday…

I know I said I was going to make some salsa and heck, with the obscene amount of corn and peppers I have in my fridge right now, I could at LEAST be making something Mexican around here, but after rearranging the pantry a couple of weeks ago and discovering a HUGE JASS jar of artichoke hearts (another impulse Sam’s Club purchase) that I’d forgotten about, it just felt wrong to ignore them any longer.

Marinated artichoke hearts, Kalamata olives, fresh tomatoes, and FETA!

While I don’t think you could go WRONG with this combo in the slightest, I do have a hunch that some of you may think I’m a little strange by choosing to top my ~~morning~~ afternoon bowl of oats with it.

But let me ask you this…

Savory Greek Style Egg White Oats 1

If under all that lay a bowl of couscous…pasta…or even rice, would you be arching that eyebrow like you’re doing right now? 😉

So yesterday, after I got back from a good sweat sesh at the gym, blasting Elvira’s AC at 60 degrees all the way home, I couldn’t WAIT to have something warm in my belly. I spotted the tomatoes…the artichokes (and olives) called to me from the pantry…the parsley that is unbelievably still alive after three weeks was begging for some attention…

And we all know how I feel about feta!

I made a few flavor adjustments to my go-to egg white oats recipe and in less than TEN minutes (obviously not including photography time…ha!), I had a hot steamy bowl of Greek-topped deliciousness!

And now, you can TOO!
You know, if you’re ~~strange~~ cool like that! 😉

Savory Greek Style Egg White Oats

By: Heather @ Kiss My Broccoli

Prep Time: 2 minutes

Cook Time: 6-7 minutes

Keywords: stove top breakfast oats egg whites Greek

Ingredients (Serves 1)

1/3 cup old-fashioned oats
3/4 cup water
3 egg whites, whisked
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pepper to taste
2 marinated artichoke hearts, chopped
2-3 cherry tomatoes, quartered
2-3 pitted Kalamata olives, sliced
1-2 Tablespoons crumbled feta cheese
chopped fresh parsley for garnish (optional)

Instructions

1. Combine oats and water in a small pot over medium-high heat.
2. Once it comes to a boil (about 3-4 minutes), add the egg whites and whisk vigorously until the egg starts to set.
3. Allow to oats to cook another 3-4 minutes, whisking/stirring a couple of times to break up the egg whites.
4. Transfer to a bowl and add the rest of the ingredients as toppings.

You say strange, I say GOOD!

Remember what I always say…don’t knock it till you try it! Now head on over to Laura’s corner of the web and tempt your taste buds (OR boggle your brain cells…whichever) with all the tasty linkups my fellow weird foodies have been cooking up this week!