Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Recipes 8-15-15: Melon, Peach, and Berry Salsa and Purple Cauliflower Sauté with Blue Cheese

fruit salsaMelon, Peach, and Berry Salsa

salsa ingredients for blog1 pint mixed berries
4-5 peaches, diced
½ cantaloupe, diced
2 stalks celery, diced
3 Maxixe (pronounced ma-shee-shee) cucumbers, diced (or 1 regular)
4 cup Thai basic, minced
2 Tbsp mint, minced
1 clove garlic, minced
1 small onion, diced
1-2 TBSP red wine jelly (a lovely touch, but optional)
Zest and juice of one lime.

Stir all ingredients together and then mix in lime juice and zest. Serve with grilled fish or chicken.

purple cauliflourPurple Cauliflower Sauté with Blue Cheese

1 head of purple cauliflower, chopped/broken into small florets
4-5 oz blue cheese, crumbled
1 small onion, diced
1 clove garlic, diced
Olive oil to sauté
Salt and pepper to taste
Chopped fresh parsley to garnish

purple cauliflower raw for blogHeat olive oil in a frying pan and add the onion, garlic, and cauliflower flowerets and saute until almost soft. Add ¼ water to pan and cook until water evaporates. Turn off heat, add crumbled blue cheese, and stir gently to mix.  Add salt and pepper to taste and garnish with chopped parsley.

 

Recipes by Holly Pierce, CHWP (aka Miss Holly)
Chef, Wellness Consultant & Instructor
The Soul Chef

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