Chocolate Dipped Figs with Ground Hazelnuts

The tips of these fresh figs and strawberries are dipped in semi sweet chocolate and then coated with ground hazelnuts or cinnamon. These delicacies make a quick and easy party dessert and are of course gluten free. They look pretty and complement  just about any other dessert you may be serving. The  fresh figs and strawberries also go well with a fancy coffee, an after dinner liquor, or a special dessert cheese.They are light and make a perfect ending to filling meal.

I made this dessert because of Hurricane Irene. 

Instead of going to New York City to see a Broadway show with some friends, my plans were thwarted! 

My show was cancelled because of the weather !

Thank you Irene!

Instead, we did a last minute get together with neighbors!

My first thought was, " What can I make from what I already have in the house"?

I had already done a run to Trader Joe's the day before and had picked up some beautiful fresh black mission figs and a container of strawberries. I have a cookbook called Smallbites by Jennifer Joyce. When I saw her chocolate dipped figs, I knew it was a match. Personally, I added cinnamon topping as a variation , and I really love the cinnamon version. There is something about chocolate and cinnamon that tasted amazing! Yum!

Ingredients:

Fresh Figs, washed and dried

Fresh strawberries, washed and dried

1 cup semi sweet chocolate chips, melted

1/2 cup ground hazelnuts or cinnamon ( or dip in both)

Directions:

Wash and dry strawberries and figs, but do not take off greens or stems. Using a sharp knife start at the end opposite the stem and cut down the middle so all fruit is halved.Grind hazelnuts till well ground in a Vitamix or food processor.Put into a small bowl. Put chocolate chips into a microwave proof container and microwave for about a minute stir( check and it might need more) . If you are not happy using a microwave, put the chocolate chips over a double boiler until melted. 

Holding the stem, dip the tip of a strawberry or a fig into the melted chocolate and then dip it immediately into the ground hazelnuts or cinnamon.  Arrange on a plate, refrigerate for at least an hour and serve from the refrigerator.

Wash and dry figs and strawberries ( Must be very dry to dip)

Slice strawberries and figs in half starting at the end opposite the stem



Grind 1/2 cup of hazelnuts in food processor or Vitamix ; put chocolate chips into a microwave proof dish

                         and microwave for about 1 minute until melted.


Dip fruit halves one by one into the chocolate and then the ground nuts or cinnamon
Arrange on a plate, refrigerate for at least an hour and serve.!

I shared this recipe on the following blog carnivals:

On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,    Seasonal Sundays at The Tablescaper   Savory Sunday ,  Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family, Kelly the Kitchen Kop, LaBella Vita, , Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday,  Food on Fridays Family Food Fridays, Friday Feasts, Home Savy,  Slightly  Indulgent Tuesday  Gooseberry Patch Wednesday, .Real Food Wednesday,Recipes I Can't Wait to Try, What's Cooking Wednesday,  What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday,Gold Star Wednesday, These Chicks Cooked,Foodie Wednesday, Cast Party Wednesday, Fat Tuesday  Lisa's Health Carnival  Sweets For a Saturday!
Katherine Martinelli fig hop

Hurricane Irene in Bucks County , Pa.

It's 4 AM on Sunday Aug 28, 2011

Hurricane Irene's wrath tomented our city last night
and now we quiver in the solemness of the aftermath
Our small town felt the ravages of Irene's might

As streets are strewn with fallen leaves

Broken off branches adorn the roads

Randomly, large trees have fallen and obstruct our paths 

The raging Delaware River is cresting and

poking at the streets on its New Jersey and Pennsylvania borders
 flooding the grand homes with a nice river view
Although we have not yet gotten out of bed,
Our digital clock reveals the secret that our

Electrical power is gone! Gone!

No Internet, no lights, no microwave,

Our minds are filled with the worry of food spoiling in the refrigerator and freezer

The house phone is unusable, and there are no warm showers

We hear the loud winds whisteling and the heavy rains beating against our bedroom windows
We are experiencing  the " aftermath of the storm"

We leave the house around 10:30 AM

We drive to another area looking for a restaurant that has power.
We avoid the roads that are closed due to trees or water

We find a Burger King with very very long lines

We find a Dunkin Donuts with lines curling around the block.

We wait 45 minutes for our turn...

What! No coffee.. Burger King is not making coffee today. 

They can't handle the demand!

We drive back home with a plan to do something useful

We clean our laundry room closet and purge our garage of some unwanted items.

WE nosh on non perishable foods like bananas, nuts, and crackers

While we wait with hope for a glimmer of electric to return.

The day after the storm becomes sunny and exceptionally beautiful

Our grass is greener than it has been all summer

Outside, all is glowing and serene

Inside, we feel the absence of the connection to the power

The power that connects us to the television, the Internet, the phone, the refridgerator

The power is gone, and yet we find things to do

We weed the garden, we read books, we talk to each other

We clean closets, and we share bananas and peanut butter

It's 5:30  PM and the lights go on for me!

Hallelujah.. 

Much of the town is still in the dark and will be for another day or two or three,

But My power has been restored.

For me , I say goodbye to Irene..

and except for the bridges, railroads, and a few roads that are closed,

My life returns to normal.

It's 9:00 PM

The hot 95 degree daytime air has finally disapated and

the cool night air is delightful and invigorating

I open all of my windows and invite in the night air

I enjoy what feels to me like an crisp ocean breeze

I turn on the lights, the computer, and some music

And get back to business and life as I know it in 2011

Irene is gone, but she has left her mark

Goodbye ,Irene

Goodbye Irene.

We were well prepared for the storm. We listened to the news commentators warning us about the impending storm and followed the advice and tips of what we needed to do.  We took all the deck furniture inside, filled bottles with water, filled the bathtub with water, gathered candles and flashlights, and buckled down while we waited for Irene to pass through Bucks County, Pa. While there were many threats of tornadoes as well, we came out  fine.. Just some leaves in all the streets, a few big trees downed, branches all over, a very high Delaware River,and no electric for 15 hours.
We do have some floods, and by tomorrow it will be worse.

Our Trenton train station is flooded, the homes along the river are evacuated and there is an 8:00 pm curfew to protect the homes from vandalism. The river will crest overnight and rise another 6 ft!

Goodbye Irene!

The interesting thing was that during the time of crises, everyone was friendly. Neighbors were out talking to each other, I made friends at a Burger King while waiting 45 minutes for a cup of coffee that I didn't get. Everyone was talking and was friendly. No one had anywhere to go, no one had anything to do. Without electric, everyone was relaxed. There were a  few places open that were lucky enough to have power and the lines for cooked meals were enormous.

We are safe and well and we are most thankful .
We pray that everyone who was in Irene's path is safe and well.

Jersey Corn and Tomato Salad

This easy corn and tomato salad brings back memories. I grew up  in the Garden State ( New Jersey) where our summers were abundant with vine ripened Jersey tomatoes, fresh corn, and literally baskets of fresh summer produce that we picked from our backyard gardens or bought at local farms. Although I now live in Bucks County, Pa, and am only growing cherry tomatoes and herbs in my garden, the nearby farms are  great. I just got back from a local farmer's market with bagful of summer tomatoes, fresh corn,  fragrant basil, and red onions: all the fixings for my summer Tomato and Corn Salad.

 If you are wanting to eat healthier and absorb more nutrition, this easy recipe is it! 

Our bodies need enzymes to digest our food. I can't even imagine all the enzymes, vitamins,  and antioxidants in this colorful vegetarian, gluten free salad. You have reds, yellow, purples, and greens- and nothing is heated , so little is destroyed. 



Don't boil it , eat it raw off the cob! yum

 I used to boil the corn, drain it, and then rub it with a little organic butter and a little salt. It tasted divine.
But who feels like boiling water in this oppressively hot weather?
I simply, husk the corn, clean off the strings, wash it, and eat it raw directly off the cob! That's right! I don't cook it.

Is it good? You bet..
The raw corn is sweet, crunchy, and full of natural juices. I like it better than cooked, and it retains the healthy enzymes that are usually destroyed in cooking. If you have never eaten your corn raw, you have to try it!

 In this recipe for Tomato and Corn Salad I use raw corn.
I simply cut the corn off the cob and add the tender fresh kernels to the salad.

Ingredients for salad.

3 pieces of fresh corn, cut off the cob ( uncooked)
4 large sweet juicy summer tomatoes
1/2 medium red onion, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley chopped
1/2 cup fresh mint , chopped ( yum !)

Dressing:
Use lemon and olive oil, or balsamic vinegar and olive oil , or any Italian dressing.

Assemble all the ingredients and mix together in a large pasta bowl; mix in the dressing and eat!

Cut raw uncooked corn off the cob



Mix all the ingredients together



Great for a picnic too

Kids will love a piece of raw corn on the cob for a snack.

 If you pick out some sweet ears, kids can eat it right off the cob!

Fresh corn provides protein ( about 5 gms/ cup), 12 gm of fiber,  iron and magnesium and the yellow variety has beta carotene. It is also low in fat and sodium, while providing lots of fluid for hydration in the summer. So, enjoy the health benefits of this delicious vegetable  .Eat it raw for greatest benefit.

How to select the freshest ears of corn

1. Pick husks that are green with little brown or yellow

2. Open the husk slightly and look for plump kernels

3. Pick Yellow corn for beta carotene which our bodies convert to Vitamin A

What could be easier?  No boiling water, no mess, no waiting! 

This recipe is linked to Seasonal Saturday On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,    Seasonal Sundays at The Tablescaper   Savory Sunday ,Sugar Free Sunday Potluck Sunday,  , Not Baaad Sundays,  Sundae Scoop, Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family, Kelly the Kitchen Kop, LaBella Vita, , Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday,  Food on Fridays Family Food Fridays, Friday Feasts, 

Cajun Sweet Potato Fries

 

Out of the oven and ready to eat- they were really really good!



                      
I can't believe I'm making Cajun Sweet Potato Fries. I saw this naturally gluten free recipe on the blog, Conners Cooking  and it looked really good. I usually shy away from eating anything made with Cajun spices because I right away think, " hot! hot! hot!" 

Wrong! I went to the grocery store and checked the ingredients on a Cajun seasoning mix.  Cajun seasoning is made up of all spices that I like: paprika, black pepper, garlic powder, oregano, thyme, salt,and some have cayenne pepper too.

Since I had all of these ingredients that make up Cajun seasoning in my kitchen, I decided to make my own Cajun mixture with just a little tad of the hot hot hot cayenne. 

My Cajun sweet potato fries came out great, I mean great! And I even liked the little touch of ground cayenne and that itty bitty kick. That's as Cajun as I want to get.

Who were the Cajuns anyway? According to Wikipedia,

"Cajuns  are an ethnic group mainly living in the U.S. state of Louisiana, consisting of the descendants of Acadian exiles (French-speakers from Acadia in what are now the Canadian Maritimes). Today, the Cajuns make up a significant portion of south Louisiana's population, and have exerted an enormous impact on the state's culture.The Acadia region to which modern Cajuns trace their origin consisted largely of what are now Nova Scotia and the other Maritime provinces, plus parts of eastern Quebec and northern Maine."


The weather has finally cooled off so I din't mind turning on my oven. As I said, I would have never thought of trying Cajun, but I'm glad I did. the Cajun Fries were exceptional.

Ingredients:
3 large yams, peeled and cut up in strips
2 TBSP Cajun seasoning mix or
(make your own like I did) Use paprika, garlic powder, thyme, a little cayenne, oregano, and black pepper for the seasoning mix
2 tsp cumin
olive oil ( I added this, it is not in the original recipe.)

Directions
Preheat oven to 425. Put cut up sweet potatoes in a large zip lock bag . Add 2 TBSP olive oil , shake in Cajun seasoning and cumin and shake the bag until sweet potatoes are lightly coated. Place on greased cookie sheet and bake for about 35-40 minutes ( depends on the size of your fries). Drizzle a little extra olive if you like before putting in the oven.
Take out and serve.

STEP BY STEP PICTORIAL

3 large yams or sweet potatoes

Peeled Yams or Sweet Potatoes

My own homemade Cajun Spice Mix



Cut up sweet potatoes in strips



Fries coated with spices on the way to go into the oven




Out of the oven and ready to eat- they were really really good!

  
This recipe is a second recipe submission for the Secret Recipe Club this month. Unfortuantely when the first postings were revealed on Monday, one lone blogger, Conners Cooking was left out. Her assigned blogger never posted. So, to make up for her disappointment of being left out, lots of us SRC bloggers volunteered to make another recipe from her blog.

There were so many wonderful recipes on her blog, but I chose this one because it was fast and easy and only needed one ingredient, yams! Her version included a yogurt dipping sauce which you can check out on her blog.

I love participating in the Secret Recipe Club. Some of my favorites recipes have been as a result of checking out other member's blogs.
If you would like to participate in the Secret Recipe Club, or find out more information about it , click here The Secret Recipe Club. The recipe links that follow are from the Secret Recipe Club and are open to the entire blogging community. The recipes are not necessarily gluten Free or vegetarian.  Please keep that in mind when following any of these links. Thanks for visiting Gluten Free A-Z

I shared this recipe link on Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family, Kelly the Kitchen Kop, LaBella Vita, Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday, Food on Fridays Family Food Fridays, EKat's Friday Potlock. Seasonal Saturday, foodie Friday   Savory Sunday ,Sugar Free Sunday Potluck Sunday,

, Not Baaad Sundays, Sweet Indulgences Sunday, Sundae Scoop,  On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,   Saavy Homemade Monday, Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Slightly Indulgent Tuesday  

Sesame Vegetable Noodles G.F.

I love the fragrant taste of sesame noodles,  but I never actually had a recipe to make them. So, I was delighted to find a great sesame vegetable noodle recipe on the blog, " NO REASON NEEDED" which is my Secret Recipe Club assignment for August.

What a treat. It was so much fun browsing through the blog assignment, NO REASON NEEDED" , and looking at all the wonderful recipes. I couldn't actually find the author's name on her blog, so I apologize for not introducing her.
                                   
For those who are new to my blog, the Secret Recipe Club is a club for the blogging community. The creation of Amanda of Amanda's Cookin',  the Secret Recipe Club is published monthly. This is how it works. Each participant is asked to choose a recipe from an assigned blog of a fellow participant. All participants publish at the same time and same day, thus revealing the secrets! I love the Secret Recipe Club because it always challenges me to try something new that I wouldn't ordinarily make, and it introduces me to new bloggers.

This sesame noodle recipe is loaded with vegetables and healthy spices, just the way I like it! We had it for dinner and everyone voted the recipe a winner! You could add tofu is you wanted to make it a meal in itself.

To make it gluten free friendly, I made the following substitutions to the recipe that I chose from 

Check the original recipe and all of the other delicious looking recipes. at " NO REASON NEEDED"
1. I used gluten free brown rice pasta instead of wheat noodles.
2. I  used zucchini and carrots as my vegetables ( just what I had a lot of)
3. I used Bragg's amino acid as my soy sauce because it is sometimes difficult to find gluten free soy sauce.

Ingredients: Sesame Vegetables Noodles
1 package of brown rice pasta cooked according to package directions and drained
1 cup carrots, cut like matchsticks
1 cup zucchini , cut like matchsticks
1/4 cup spring onions, finely chopped
1/4 cup spring onion greens, finely chopped
2-4 pods of garlic, chopped or pressed ( I used 4)
1/2 tsp. fresh ginger, grated
1  tomato, chopped
1-2 tsp. Bragg's Amino Acids (or use gluten free soy sauce)
1 tsp.chili powder
1/2 tsp cumin powder or more to taste
2 tsp. sesame seeds, toasted
2 tsps sesame seed oil

Directions:

Bring 10 cups of salted water and 1 TBSP olive oil  to a boil. Add brown rice pasta and cook until just soft . Drain in a colander and wash with cold water to remove starch and keep the pasta from sticking together. Set aside.

In a large skillet. saute onion, garlic, spring onions, and fresh grated ginger in sesame oil. add cumin and cook until begin vegetables start to soften . Add tomatoes and continue cooking. Add amino acids, chili powder, zucchini and carrots. Cook on low until vegetables are slightly soft. Place cooked pasta in a large pasta bowl and toss with the vegetable mixture. Garnish with onion greens and toasted sesame seeds. I added a little extra sesame oil for extra flavor before tossing.

Organic Brown Rice Noodles from Trader Joe's

Carrots and zucchini ( and chopped tomato) cut up like matchsticks and sauteed in the seasonings

The gluten free noodles mixed with the sesame vegetable saute

If you would like to participate in the Secret Recipe Club, or find out more information about it , click here The Secret Recipe Club.






I also linked this recipe to the following blog carnivals:
On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,
Monday Mania, Just another Meatless Monday,
Motivate Me Mondays , Melt in Your Mouth Monday,
Seasonal Sundays at The Tablescaper, mangia monday,
Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family, Kelly the Kitchen Kop, LaBella Vita, , Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday, Food on Fridays Family Food Fridays, Friday Feasts, Savory Sunday ,Sugar Free Sunday Potluck Sunday, Seasonal Sunday,
Slightly Indulgent Tuesday  , Traditional Tuesday , Seasonal Saturday , Not Baaad Sundays, Sweet Indulgences Sunday, Sundae Scoop,

The following list of recipes are from the August Secret Recipe Club which is for all bloggers, not just gluten free bloggers. Please read all recipes carefully and adapt to gluten free if necessary. 

Chocolate Tour in Philadelphia

My sister- in- law recently took a chocolate tour in the city of Philadelphia.
She literally joined a professional tour guide who took a group of tourists to many fine chocolate shops throughout the city, and the participants tasted fabulous chocolate samples throughout their adventure.

Yesterday, I was in Philly with my sister- in- law and other family members, and we revisited one of her favorite chocolate shops from the tour. The name of the shop is teuscher and the fabulous chocolate is made in Switzerland. It really was exceptionally rich and delicious.

The salesgirl was very friendly and helpful and even treated us to an amazing sample. 

There was a wonderful selection of all kinds of chocolates



You gotta have a chocolate  Liberty Bell



Cute little cats

                            

If you get to Philadelphia, the shop is in the Bellevue Hotel off Walnut Street

 Chocolate doesn't get much better than this fabulous Swiss Chocolate

Disclaimer: I am not endorsing this product as gluten free. Most of their candy does not contain gluten and I was able to eat it.  However, please ask and read all ingredients before eating anything and consume at your own risk.

Banana Split Bites

                         

Try these dark chocolate dipped banana split bites for a quick gluten free ( and egg free and dairy free option) dessert that can be made in under 10 minutes. Kids will love making them with you, and everyone will love eating them. They are not fancy, but they taste good and don't require baking.

.
Actually, I have seen this recipe on many blog sites. It is usually called, "Banana Split Bites" and the banana is scooped out and filled with ice cream, sherbet, preserves, chocolate chips, chocolate syrup etc.  It has been so hot here that my bananas ripened in 1 day and were too soft to scoop out and fill.

Cat Davis at Dessert for Nine  posted these Banana Split Bites and filled them with ice cream. 
I have to admit, her picture and recipe looked amazing; mine looks well like... "homemade fun."
I really think my bananas were too ripe to scoop and work with.
I have to give you Cat's link so you can see how fabulous her recipe looked.

Mine tasted good, but I am going to have to use firmer bananas if I plan to serve them for company. In retrospect, I also might have used shorter pieces of banana. My dessert reminds me of Leaning Towers of Pisa. 

Here is the idea..

Ingredients

3 firm bananas, each cut into thirds
1 cup dark chocolate chips, melted in a small bowl
1 can whipped cream ( or make you own) or use whipped coconut cream ( recipe below)
Sprinkles ( or chopped nuts)  for decoration in a small bowl
Also assemble:
cookie sheet covered with waxed paper

Directions:

Wash the bananas.Leaving on the peel, cut bananas into thirds.  Wait to remove peel just before you dip the bottom of the banana in melted chocolate chips and then sprinkles and place on waxed paper on cookie sheet. Place in the freezer for about 5-10 minutes so the chocolate can become firm. Remove from freezer,  Top with whipped cream ( or whipped coconut cream (see link below) for a non dairy version) and add a blueberry to the top.
Pictured Step by Step








That's it .. make them, eat them ,  love them! 

If you want to make a non dairy whipped coconut cream , here is a great and easy recipe - Junior GF Chefs.



Please leave a comment so I know you were visiting.
To leave a comment, scroll down to the green box at the end of this post and click on comments

This recipe is linked on :
On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,  Just another Meatless Monday, Motivate Me Mondays , Melt in Your Mouth Monday,  Seasonal Sundays at The Tablescaper, mangia monday, Veggie Converter, Slightly Indulgent Tuesday, Tasty Tuesday,    Tasty Tuesday (Laura),  Made From Scratch Tuesday,  Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop,  Delectable Tuesday,  Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday, Simple Lives Thursday, We are that family, Kelly the Kitchen Kop,  LaBella Vita,  ,  Feature Yourself Friday, Frugal Frollies
Sweet Indulgences

Friday Potluck ;Family Friendly Fridays ;Simply Sweet Home Friday’s Favorites ;Food on Fridays ;Foodie Friday  Grocery Cart Challenge Recipe Swap ;Creation Corner, Friday’s Link Party ;Sweets This Week Friday ;Simply Delish ;Presto Pasta Night ;It’s a Hodgepodge Friday Cocktail Friday Fight Back Friday, Freaky Friday, Fresh Bites Friday, Frugal Friday, Wellness Weekend, Hearth and Soul Blog Hop, Real Food Wednesday,  Fight Back Fridays Thankful for Food  Artsygirl Frugal Friday @ Shabby Nest Foodie Friday @ Speckled Dog

Sweets This Week @ Sugar Bananas Show & Tell @ My Romantic Home Fantastic Fridays @ Iron Violet Designs Friday Favorites @ Simply Sweet Home Home & Family @ Home Is Where My Story Begins

Mini Caprese Salad Appetizers

stuffed cherry tomatoes with large regular sized mozzarella balls

These adorable mini caprese salad cherry tomato appetizers are made from three simple seasonal gluten free ingredients: cherry tomatoes which I grow on my deck in pots, fresh pearl size or larger size fresh mozzarella balls, and fresh green garden basil which I also grow in pots. This is a perfect summer appetizer. It requires no cooking, is vegetarian and of course gluten free. It can be assembled in just minutes!

Stuffed Cherry Tomatoes with tiny little  Mozzarella pearls

The inspiration to make these mini appetizers was the result of the two flourishing cherry tomatoes plants and a large fresh basil plant that I am growing in containers on my balcony.

My Cherry Tomato Plant

I love to grow cherry tomato plants because they grow very quickly, are extremely prolific,and the fruit ripens quickly. The first fruit offerings are usually ready to eat by the beginning of July, and the hearty plants will keep providing lots of little tomato jewels through the end of September. Yum.. fast, easy, and nutritious!

Ingredients:
1 container of cherry tomatoes, washed
1 container of tiny mozzarella balls , drained and marinated in the dip
3 sprigs of fresh basil

Dip:
olive oil
balsamic vinegar
salt and pepper to taste

Directions:
Using a serrated knife, cut a small sliver off the bottom of the cherry tomato to allow it to sit on the plate. Then cut the top off of the cherry tomato and scoop out the insides. Stuff tomato with a marinated Pearl sized or larger mozzarella ball and a piece of fresh basil. Drizzle with oil and vinegar and enjoy! If you are like my husband who doesn't care for vinegar, substitute freshly squeezed lemon juice in place of the vinegar.

                            

                             

If you like Caprese salad, you will love these cherry tomato mini appetizers which give you the same delicious taste as a finger food. For variations, I sometimes stuff the tomato with spreadable feta cheese or garlicky hummus for a dairy free version. The possibilities are endless.


How to Grow Cherry Tomatoes in Containers
This past May, I went to a local nursery and bought two tiny little cherry tomato plants and a large bag of organic potting soil. I divided the soil between two large containers and planted my tiny tomato plants, one in each container. I placed the containers on my balcony, watered them daily, and in just a few weeks they were covered with tiny clusters of flower blossoms, and the plant had quadrupled in size. The plants grew so tall , we had to actually tie and stake them to posts to keep the stalks from breaking.

Disclaimer: Beware ! Cherry tomatoes grow like weeds and can pop up anywhere. If you drop a cherry tomato on the ground this summer, it could turn into a cherry tomato plant next season.

For example: We did not plant this hearty cherry tomato plant that is in the picture below. Someone threw a cherry tomato into the bushes last summer. This summer a cherry tomato plant popped up right in the middle of one of our bushes!.

Look what happened to us: This cherry tomato plant is growing through one of our bushes!     

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This post is linked on Traditional Tuesday  and Slightly Indulgent Tuesday  and Gluten Free Wednesday,  Pennywise Platter Thursday, Full Plate Thursday, Simple Lives Thursday,  Fight Back Friday ,Friday Potluck ,   Recipes I Can't Wait to Try,  ,  Feature Yourself Friday, Frugal Frollies
Things I love Thursday  Happy Hour Friday  Summer Salad Sunday