Salsa for Dessert?

At this time of year, I love taking advantage of all of our fresh locally grown ingredients, especially fresh fruit. Fresh fruit is a staple in our home. My girls would eat it all day long if they could. I've found them, on more than one occasion, huddling around a nearly empty large carton of berries, with stained faces and fingers. When making the following the recipe, they're usually right along side of me, grabbing as many "stragglers" that don't make it into the bowl as possible. Add whatever fruits that you love and/or are in season. I've made this recipe using many different combinations of "what looked most fresh" that day. Fruit Salsa with Cinnamon Sugar Chips is a fun, healthy dessert or appetizer that will please your family and friends.


Fruit Salsa and Cinnamon Sugar Chips
2 Kiwi, peeled and diced
2 Golden Delicious Apples, peeled cored and diced
1 Mango, peeled and diced
1 lb Strawberries, diced
1 C. Fresh Pineapple, diced
2 Tbsp. White Sugar
1 Tbsp. Brown Sugar
3 Tbsp. Fruit Preserves, any flavor (I use Strawberry. Try your own homemade jam.)
10 (10 inch) Flour Tortillas
1 stick Butter, melted
2 cups Cinnamon Sugar

Directions:
In a large bowl, thoroughly mix kiwis, apples, strawberries, mango, pineapple,white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees. Brush both sides of tortilla with melted butter. Sprinkle wedges with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 12 minutes. Allow to cool approximately 15 minutes. Serve with fruit salsa.

You Say Tomato, I Say Tomahto

In our backyard garden, we are lucky to always have a plentiful tomato yield. When playing in the backyard, my girls always disappear beyond the garden gate to snack on their favorite tomatoes, Roma, Grape, and Cherry. Even with their daily snack times, we have lots of tomatoes lining the window sill or hanging out in the veggie drawer awaiting consumption. This recipe is a super easy, quick, different way to enjoy the flavor a tomater.

Parmesan Crusted Tomatoes

4 Large Tomatoes (I use Big Boys.)
3/4 C. + 1/4 C. Grated Parmesan Cheese (or more if desired)
1/2 tsp. Garlic Powder
Pepper
1 Tbsp. Chopped Basil (or more if desired)
2 Tbsp. Extra Virgin Olive Oil

Thickly slice tomatoes, and season with a little pepper. Mix 3/4 C. Parmesan and garlic powder. Fully coat tomato slices in Parmesan/Garlic mixture. Heat Extra Virgin Olive Olive on Medium Heat. Gently place tomatoes in pan, and cook each side until golden brown. Remove tomatoes and place on a paper towel for 1 minute. Move to serving platter. Combine 1/4 C. Parmesan and Chopped Basil. Top each tomato with Parmesan/Basil Mixture.

Creamy, Cheesy, Oniony Heaven

I LOVE cheese. I personally feel as though cheese can amplify nearly any dish. This dish is one of them. With each bite, you'll delight your palette with sweetness from the soft onions, saltiness from the delicious cheese, creaminess from from the sauce, and a touch of crunch from the cheesy crust.

Onion Gratin

2 Large Yellow Onions (peeled and sliced into 1/4 inch slices)
1 Tbsp Extra Virgin Olive Oil or Butter
Salt and Pepper, to taste
1 Tbsp Fresh Thyme, chopped, or 1/2 Tbsp. Dried Thyme
1 C Heavy Cream
1/4 C. White Wine or Chicken Stock
1/4 C. Parmigiano Reggiano or Gruyere, or combo of both

Preheat oven to 375 degrees. Spread the onions into baking dish, keeping the rings intact. Drizzle them with olive oil/butter and season with salt, pepper and thyme. Bake the onions for 15 minutes. While the onions are baking, heat cream and wine/stock in a small saucepan until the mixture bubbles around the edges. Pour the cream mixture over the onions. Cover the baking dish with lid or foil and bake another 35 minutes. Remove the lid/foil, sprinkle the top of the onions with cheese. Increase the oven temperature to 450 degrees and bake until golden brown.