Baked Tomatoes and Zucchini with Peach Salsa

Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.

Ingredients for Baked Tomatoes and Zucchini:

• 2 Tbs. olive oil 
• Salt and freshly ground pepper, to taste 
• 3/4 lb. plum tomatoes, sliced 
• 2 small zucchini, about 3/4 lb. total, sliced 
• 1 Tbs. minced fresh dill 
• 2 garlic cloves, minced 
• 1/4 cup water or chicken broth
• 2 oz. goat cheese, crumbled  
• 2 Tbs.fine bread crumbs ( I like to use fresh bread crumbs) 

Ingredients for the Peach Salsa:

• 1 cup chopped peaches 
• 1 red yellow bell pepper, seeded and coarsely chopped 
• 1 yellow bell pepper, seeded and coarsely chopped 
• 1/2 cup chopped red onion 
• 1 to 2 jalapeno chilies, seeded and finely chopped 
• 3 Tbs. chopped fresh cilantro  
• 1 tsp. grated lime zest or lemon zest
• 2 Tbs. fresh lime/lemon juice 
• Salt and freshly ground pepper, to taste

Directions:

To make the peach salsa, in a bowl, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Let stand at room temperature for at least 20 minutes before serving.

Preheat an oven to 350°F. Butter or oil a shallow baking dish.

In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper. 

Arrange the tomato slices and zucchini slices over minced fresh garlic in alternate rows. Sprinkle with the dill, goat cheese and bread crumbs and season with salt and pepper. Pour the water evenly over the vegetables.

Cover and bake until the vegetables are bubbling and tender, about 30 minutes. Remove from the oven, uncover and serve hot directly from the dish. 

Serves 4 .

Fresh Strawberries in Vanilla Syrup

Ingredients:

• 1 1/2 pints fresh strawberries, hulled and halved
• 2 cups sugar
• 1 tablespoon fresh lemon juice
• 1 vanilla bean, split and seeds scraped

Directions:

Combine the sugar, lemon juice, and add the vanilla bean pod and the seeds in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (Keep one in the freezer.)
Remove the vanilla bean pod. Pour strawberries in vanilla syrup carefully into canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
The best use for breakfast with pancakes, waffles or simply put it on a top of the ice cream.

Sometimes, I use basil and mint instead of vanilla bean.

Strawberry Oat Squares with Homemade Jam

Adapted from ohsheglows.com

It is so delicious, you will want to bake more after your first bite. With strawberries in season, it is a wonderful dessert or a healthy afternoon snack with a cup of milk or lemonade.

Ingredients for Oat Base:

• 1.5 cups regular oats
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup brown sugar
• 1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)
• 1/2 cup + 2 tbsp Coconut oil
• 1/4 cup pure maple syrup
• 2 tbsp almond milk
• 1 tbsp sesame seeds (for topping only)

Ingredients for Strawberry Jam:

• 2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam
• 3-4 tbsp sugar, to taste
• 1 tbsp chia seeds

Directions: Preheat oven to 350F. Line a square pan with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda, salt. In a small bowl, mix the warm Coconut oil, maple syrup, almond milk, and chia egg. Stir well. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.