Falling For Farms

Welcome to Q’s Kitchen.

It’s been a while.

I have taken a little over a year off from this site to pursue….well…life.

Before I return to blogging I want to let you look around the site a bit and get aquainted.  If you like what you see you can find more of my recent writings in The Huffington Post, Scary Mommy, and Elephant Journal.

You may also see that I have an event coming up.

A yoga and foodie pop up if you will.

So if you are local feel free to go to events icon on this site and sign up, I hope to see you there.

If you are coming to my website for the first time stay tuned for more memories and musings, I just returned from a yoga retreat where I was inspired to connect food with healing in a new and refreshing way.

Here we go:)

 

14517364_10211266048396623_2660326307107263831_n

Roasted Red Headed Stepchild

10612959_10204914908742101_1083072406701208800_n

When it was -10 degrees at 9,000 feet in Crested Butte Colorado, you could guarantee my former roommate, Ms. Nancy Wicks of Round Mountain Organics had the perfect taste of summer in her Greenhouse. The Solar Powered Greenhouse sat on the side of a mountain, was kept humid by a wood burning hot tub that sat below Hot red Tomatoes that Spindled down from hangers up high. The zucchini was as big as a Bread Loaf, and oftentimes I used them as the vessel for the perfect grilled cheese. You could walk in there after a long day on the Back Bowls, pick your dinner…and pair it with a crisp Microbrew (before they were cool). This morning…after a few hot days….I walked out back where the vines have crawled up over the porch,,,,almost into our home to find that everything had popped! We have been staring at green globes with Chicago cynicism….thinking that this strange summer was going to keep us frying green tomatoes till December….Nope, thanks be to tropic air, we now have to think of arranging a giant tomato crushing ceremony to pickle and prepare the bounty for fall. One swipe of these red orbs off the vine and into my mouth puts me right back where I began…this time with a few more tricks up my sleeve and a web of chef allies to hopefully help me along in figuring out what to do with all this bounty. Order your jar of summer while you can….

Roasted Red Headed Stepchild Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Servings Prep Time
4people 1hour
Cook Time
30min
Servings Prep Time
4people 1hour
Cook Time
30min
Roasted Red Headed Stepchild Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Servings Prep Time
4people 1hour
Cook Time
30min
Servings Prep Time
4people 1hour
Cook Time
30min
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees. Toss the tomatoes, jalapenos, and garlic in olive oil and salt and pepper. Place them on a baking sheet and roast them skin side up until browned, bubbly and fragrant (about 20 min). Place in a blender along with the rest of your ingredients blend until slightly smooth…season with salt and pepper to taste, serve with corn chips or toss with shredded chicken and serve as tacos!
Powered byWP Ultimate Recipe