Connies Zucchini Avacado Pamegranate Salsa Recipes

CONNIE'S ZUCCHINI, AVACADO & PAMEGRANATE SALSA

Steps:

• Preheat oven to 425 degrees.
• Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
• Spread zucchini in a single layer on rimmed baking sheet.
• Roast, tossing once, until tender and golden brown (about 25 minutes).
• Transfer pan to a wire rack and let zucchini cool completely.
• Transfer cooled zuccini to a medium bowl.
• Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
• Refrigerate at least 30 minutes or up to 2 hours.
• Serve with your favorite crackers and/or chips

ZUCCHINI AVOCADO SALAD

Steps:

• Combine all ingredients.
• Cover and chill at least one hour.

ZUCCHINI, AVOCADO AND POMEGRANATE SALSA

Steps:

• 1. Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden bbrown, about 25 minutes. Transfer sheet to a wire rack and let zucchini cool completely. (Leave oven on) 2. Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, cheese, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, gently stir to combine, Refrigerate 30 minutes (up to 2 hours) 3. Cut pitas in half; split each half into 2 half moons and cut each half-mood into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Prinkle with remaining 1.4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa. Pitas can be stored in an airtight container at room temperature up to 3 days.

CONNIE'S CALABRIAN PASTA SAUCE

Steps:

• Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
• Crush the garlic using a garlic press, or finely chop.
• Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
• Add the oil to a large, heavy stock pot.
• When shimmering, add the fennel and saute until it's starting to lightly brown.
• Add the garlic and stir just until it's fragrant.
• Immediately add the processed tomatoes.
• Add the tomato paste, basil, and spices.
• Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
• Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
• Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
• After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
• When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.

AVOCADO CUPS WITH POMEGRANATE SALSA VERDE

Steps:

• Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

TOMATO, ZUCCHINI AND AVOCADO SALAD

Steps:

• Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
• Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

ZUCCHINI, AVOCADO, AND POMEGRANATE SALSA

Steps:

• Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
• Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
• Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.