Nothing says late summer like heirloom tomatoes! Now I realize it’s fall, especially with the rain in Seattle this week, but I found the last of the heirlooms of the season this weekend!
One of my favorite snacks used to be tomato sandwiches: fresh bread, mayo, slices of juicy heirloom tomatoes. Heirlooms in particular are rich in flavor and super delicious. I am strict GF now and eat few grains, but tomatoes are so good just on their own!
Fresh basil, chopped (optional)
Sea salt (optional)
Drizzle olive oil on tomatoes and sprinkle with a little sea salt and fresh basil
We just had our annual Iron Chef party – the challenge was to use ONE of the following ingredients in a dish: crab, chocolate or cranberries. I picked crab and made this dip. Guess who won the iron chef challenge!? Yep, that’s right – Hot Artichoke & Crab Dip! 🙂
This dip is everything you would expect from a hot creamy artichoke and crab dip – plus more! The 1/2 tsp cayenne adds a fabulous kick. Spicy but not too spicy. If you’re not into spice and heat – omit! Definitely not recommended for kids, but a wonderful “grown up” dish. I served this with cucumber and red bell pepper slices, but toasted baguette or pita would be great if you prefer!
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups cooked crabmeat
3/4 cup grated Parmesan cheese + 1/4 cup for topping
1/3 cup chopped green onion + 2 tsps for garnish
1/3 cup chopped red bell pepper + 2 tsps for garnish
1/2 tsp ground cayenne pepper
1 hot house cucumber, sliced (for dipping)
1 red bell pepper, sliced (for dipping)
Preheat oven to 350 degrees F (175 degrees C)
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic and cayenne. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper. Transfer the dip to a 9-inch pie dish and sprinkle top with rest of cheese.
Bake in the preheated oven until topping is golden brown and dip is hot, ~30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
It’s tomato season in Seattle.. the late summer sun is warm and ripening the tomatoes on the vine. Fresh, warm tomatoes drizzled with olive oil.. the taste and smell is reminiscent of an Indian summer. I used heirloom tomatoes in this salad, but any good ripe tomato variety would work. Love tomato season!
A most delicious tomato salad is perhaps the simplest one..