Grilled Pineapple and Red Pepper Salsa

14 07 2014

This is a super tasty and refreshing salsa, perfect to enjoy with friends and fam on a hot summer day! I know my fam gobbled it up at a picnic we had this past weekend! Bobby Flay’s grilled pineapple relish was my inspiration for this appetizer, well that, and all the pretty produce in my fridge. Don’t be afraid to play around with the fruit and veggies in this….it’s great to use what you have on hand!

Grilled Pineapple and Red Pepper Salsa

The following makes around 3 cups (compliments of This Girl’s Gotta Eat):

  • 2 cups grilled pineapple, chopped
  • 1 red bell pepper, cut in half lengthwise, seeds and stem removed, grilled and chopped
  • Olive oil
  • 1 large shallot, finely chopped
  • 2-3 medium radishes, chopped
  • 1/4 bunch of green onions, finely chopped
  • 1/4 bunch of cilantro, finely chopped
  • Zest and juice of 1 lime
  • 3-4 Tbsp rice wine vinegar (use more or less to your liking)
  • 1/4 – 1/2 tsp hot sauce (use more or less depending how spicy you want the salsa, I used a habanero hot sauce which is very spicy, so a little went a long way)
  • Kosher salt to taste
  • Tortilla chips, great with blue corn!

Preheat grill to medium-high.

Drizzle pineapple and red pepper with a little olive oil. Grill covered, until char marks start to form, a few minutes on all sides. Remove from the grill to a plate and set aside until cool enough to handle. Once cooled, chop pineapple and pepper. I grilled a whole cored pineapple and used what I thought would be enough in the salsa and saved the rest for another meal. You can adjust the amount of pineapple used in this salsa based on your preference.

Combine chopped pineapple, pepper, radishes, green onions and cilantro. Add the lime zest and juice, vinegar and hot sauce and stir well. Taste and adjust seasoning. I like the acid as it is, but if it’s too much you can add a little more hot sauce or add some olive oil. Season with salt to taste.

Store covered in the fridge until ready to serve. This salsa can be made a day in advance. Serve with multi-grain or blue corn tortilla chips.

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Romaine and Fruit Salad with Raspberry Vinaigrette

18 07 2011

I’ve recently been hooked on raspberry vinegar – it’s tart, sweet , sour and when paired with fruit it offers the perfect crisp taste to salad! This recipe is as classy to show off at a dinner party as it is simple to whip up for a quick dinner.

Romaine Salad with Raspberry Vinaigrette

Here’s how This Girl does it for a single dinner portion:

  • Romaine lettuce, chopped (I used one small romaine heart per serving)
  • 1/2 cup grape or cherry tomatoes, halved
  • 1/2 cup strawberries, quartered
  • A good Tbsp red onion, chopped
  • 1/4 cup toasted walnuts or pecans, chopped
  • Crumbled feta cheese
  • Olive oil
  • Raspberry vinegar (if you don’t already have this, look for an Italian raspberry infused red wine vinegar)
  • Kosher salt and pepper to taste

Toast the nuts in a pan over medium-low heat, you’ll know when they’re done when you start to smell them. Take them off the heat and let them cool for a few minutes. Meanwhile, chop and add your other ingredients in a large bowl. I like to use a large bowl to mix my salad and then scoop on a plate or bowl to ensure everything is coated equally. Sprinkle ingredients with a little salt and pepper, a couple turns of the bowl for the olive oil and a few good splashes of the vinegar (taste as you go, you can always add more). Top with the toasted nuts and feta cheese and gently toss everything together. I like to serve this with garlic toast.





Make-Ahead Smoothie

23 06 2011

Picked up a great tip from Martha with this make-ahead smoothie idea! You can whip up a batch of this the night or few nights before you want to have it, then store it in a zip-lock bag in the freezer. The night before you want it, transfer the bag to the refrigerator and it should be perfect for you in the morning…genius!  Snip off a corner of the bag and pour it in a glass or to-go cup for your way to work.

While Martha had the tip and the ratio of ingredients, I made my own recipe (you can play with different fruit too)!

The following serves 2:

  • 1 mango, diced (about 10 oz or so total)
  • 1/2 cup skim milk – you could also use Almond milk
  • 1 Tbsp. honey
  • 1/3 cup nonfat plain Greek yogurt
  • 1/2 cup of ice
  • Blend until smooth
  • My extra tip: I felt this still needed a little something, so I added two medium strawberries, diced – and it gave this just the little extra tang it needed!

Make-Ahead Mango-Yogurt Smoothie