Heirloom tomatoes, you may ask? Well, let's just say I'm a little behind on my blogging. And by a little, I mean I made this in June when the heirloom tomatoes were ripe and juicy at my local farmer's market - along with corn on the cob and zucchini! So perhaps this isn't quite seasonal, but it's delicious enough to make up for it. This meal takes a bit of planning and effort, but in the end you will be very glad you went for it.The cakes are delicious, full of fresh corn and luscious shrimp, but it's the tangy yet sweet heirloom tomato salsa that truly makes the meal. As for the zucchini, they're naturally delicious but the unique blend of rice, dried fruit and nuts, and Persian spices will leave you wanting more. Head to your local Whole Foods or wait until the summer - but make sure you make these recipes at some point!
Difficulty: medium-hard
Time: 1 hr 30 min
Cost: $22.24
Time: 50 min
Ingredients:
1/2 c red onion, diced
1/8 tsp kosher salt
1/4 tsp cumin, ground
1.5 lbs heirloom tomatoes, chopped
2 tbsp fresh lime juice
1/4 c fresh cilantro, chopped
1/3 c masa harina
1/3 c flour
1 tsp baking powder
1/2 tsp black pepper
3 c fresh corn kernels
1 tbsp low fat buttermilk
1 tbsp lemon rind, grated
1 egg
1/3 c red bell pepper, chopped
12 oz peeled and deveined shrimp, coarsely chopped
1/4 c green onions, chopped
2 garlic cloves, minced
3 tbsp olive oil
Combine the red onion, kosher salt, cumin, heirloom tomatoes, lime juice, and cilantro in a bowl. Toss well to evenly mix and set aside. This will be your delicious salsa.
Combine the corn flour, regular flour, baking powder, and black pepper in a bowl. Mix well. Set aside for now.
Heat a large pan over medium heat. Add 1 tbsp oil and swirl to coat. Add 1/3 of the total batter to the pan in the form of patties. You'll probably want to use about 1/4 c of batter per patty. Flatten slightly with a spatula and cook 3 minutes on each side. Set aside and repeat with the next tbsp of oil and the second third of batter. Repeat again to finish.
Serve these delicious cakes with the fresh salsa - delicious!
Servings: 6
Serving size: 2 cakes plus salsa
Nutrition: calories 288; carbs 36g; fat 10g; protein 17g; sodium 214mg; iron 15mg
Time: 55 min
Ingredients:
6 zucchini
1/2 tsp black pepper
2 tbsp + 1 tsp olive oil
3/4 c jasmine rice
3/4 tsp cardamom
1 cinnamon stick
1/2 tsp cumin
1/8 tsp red pepper, ground
1/3 c dried apricots, chopped
1/3 c chopped, dry roasted, shelled pistachios
1/8 tsp dill, dried
2 ounces goat cheese, crumbled
1.5 c chickpeas, re-hydrated and cooked (I use dried kind to limit sodium)
Get your oven pre-heating to 375 degrees.
Cut your zucchini in half lengthwise and very carefully scoop out the pulp. I found I had to somewhat cut and somewhat scoop it out. Make sure to leave a full 1/4" shell all the way around. Chop the pulp and place in a bowl.
Put the zucchini halves on a baking sheet covered with parchment paper, cut sides up. Sprinkle the zucchini halves with 1/4 tsp black pepper and then bake for 15 minutes. They should be tender when done.
Heat a pot over medium heat. Add 1 tsp olive oil, swirling to coat. Add the cardamom and cinnamon stick. Cook for five minutes, stirring often, until the rice is just about opaque. Then, add the cumin, red pepper, and 1 1/4 c water. Bring to a boil and then reduce the heat and simmer for 12 minutes. Remove from the heat and add the apricots. Stir. Discard the cinnamon stick and let cool for a few minutes.
Mix together 2 tbsp olive oil, 1/4 tsp black pepper, 1/2 tsp grated orange rind, 2 tbsp fresh orange juice, and 2 tbsp fresh lemon juice. Whisk until combined. Pour this juice mixture into the rice mixture. Add the reserved zucchini pulp, pistachios, goat cheese, and chick peas.
Toss the rice mixture well and get your broiler pre-heating. Spoon the mixture evenly into each of the zucchini shells. Broil for 6 minutes and then enjoy.
Servings: 6
Serving size: 2 stuffed zucchini halves
Nutrition: calories 279; carbs 39g; fat 10g; protein 10g; sodium 58mg; iron 17mg
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