SEASONAL RECEIPES

Note: Photos will be added to receipes. Photos to be provided by Matthew Babbage.

White Peach Salsa

Ingredients:
4 white peaches, peeled and diced
1 green onion, sliced thin on a bias
1 lime zest
1 lime juice
2 tablespoons cilantro leaves
1 jalapeño, seeded and finely diced
½ clove of minced garlic
Salt and pepper

Steps:
1. Zest the lime and then squeeze the juice.
2. Add everything to a non-reactive work bowl and mix and fold together.
3. Start by adding ½ teaspoon each salt and pepper and let the salsa refrigerate for half an hour. Taste and adjust seasoning, if necessary.
4. Serve with tortilla chips or warm pita.

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Southwest Hummus

Ingredients:
2 cans drained chickpeas, packed in water
½ cup of the chickpea water
Juice of one lime
1 chipotle pepper
1 mashed roasted garlic clove
½ teaspoon ground cumin
½ roasted red pepper that has been pureed
Salt and pepper
2-4 tablespoons olive oil

Steps:
1. Using a dry sauté pan, toast the cumin over medium heat until it just starts to smoke. Immediately pour it out into a clean pan so it cools.
2. Put all the ingredients in a deep bowl and, using an immersion blender, process until you have a smooth paste. If needed, you can add more of the chickpea water until it is the right consistency. If you do not have a hand blender, you can use a food processor or blender.
3. With the blender running, add the oil in a steady slow stream. What you want to do is emulsify the oil with the rest of the ingredients so you get a lighter hummus than you would get by mixing all ingredients at one time. You mix all ingredients at once with great results, but the hummus will tend to be more dense.
4. You can eat the hummus immediately or cover it with plastic wrap until you are ready. It will be good for several days if you keep it cold. 5. Serve with warm pita, flat bread, tortillas or tortilla chips.

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Raspberry, Black Bean and Chipotle Salsa

Ingredients:
1 can black beans, drained and rinsed
¼ cup raspberry jelly
¼ cup lime juice
2 tablespoons finely-diced red onion
1 jalapeño, seeded and finely diced
1 minced garlic clove
¼ cup cilantro leaves
Salt and pepper

Steps:
1. Heat jelly in the microwave for about 30 seconds and add lime juice and mix until it is smooth.
2. Add everything to a large non-reactive work bowl and fold together.
3. Start with ½ teaspoon each of the salt and pepper and season the salsa.
4. Refrigerate for an hour and then taste and adjust the salt and pepper, if needed.
5. Serve with tortilla chips, warm pita or tortillas.