Tomato & Goat Cheese Salad

With the thermometer about to hit 32 (humidex 46!!!) this week, I was keen to find some no-cook, no-heat recipes. This turned out to be a nice, fresh,  kinda different little salad that was easy to put together. Believe it or not, Martha actually suggests cutting your goat cheese with a piece of dental floss - I decided that it was probably better that I simply didn't go down that road.  Bon appetit!

Ingredients: cherry tomatoes, cilantro, red/green onion, fresh goat cheese.

Mixed Tomato Salsa

There's nothing better than making your own salsa. It's a perfect way to use up all of those huge, left-over, gnarly looking tomatoes that litter your garden at the end of summer. Our little Giles` garden was  positively overflowing with these guys so it was into the salsa pot with them. You can mix this recipe up by adding fresh mango or a big handful of black beans. Store-bought just doesn't compare when you've made your own! YUM. Bon appétit!


Ingredients
1 plum or regular tomato, cut into 1/4-inch pieces
12 yellow cherry tomatoes, cut into sixths
1 very small sweet onion, cut into 1/4-inch pieces
1 large jalapeno pepper, seeds and ribs removed, minced
1 serrano chile or 1/2 jalapeno pepper, seeds and ribs removed, minced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Coarse salt and freshly ground black pepper, plus more to taste

Directions
1. In a medium bowl, combine tomatoes, onion, jalapeno, serrano, cilantro, lime juice; season with salt and pepper. Cover with plastic wrap and let sit at room temperature for 1 hour to allow the flavors to blend.

Sautéed Zucchini, Peppers & Tomatoes

Such a fresh, vibrant little side dish. Yum yum yum. One eggplant short of a ratatouille but delicious none the less. I found that the ingredient amounts below were enough for Jerms and I to have a large serving each, so just double, triple, or more for a larger crowd. I definitely wouldn't recommend making this in advance, because it will most likely get soggy while waiting in the refrigerator. In fact, you'll want to serve it fresh and piping hot from the pan - just like a stir fry so that it doesn't go all gooby on you.  I served this dish as a side to some delicious pork chops and a baby spinach salad. The first dish I've cooked on the stove in 6 weeks... that's not bad! Bon appétit :)   

Ingredients
1 medium zucchini
1 yellow bell pepper
1 tablespoon olive oil
1/2 pint grape tomatoes
1/2 small red pepper

2 cloves garlic, smashed

handful of toasted cashews
Coarse salt and ground pepper

Directions
1. Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares. Lightly toast cashews until fragrant in toaster oven or in a small frying pan.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened. Next add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

- recipe cred: adapted from Everyday Food