There are T minus 3 days and counting before we are on the breach of #irmapocalyse in my little beach town. You’ll find people all around town boarding up their houses, filling up gas tanks and purchasing any bottle of water that is available within a 20 mile radius. While many people are understandably freaking out, I find my priorites are in a very different category. Yes, I am concerned about the welfare of my house, family, and possessions. But the main looming question that seems to consume my thoughts are equally if not superiorly important:
“What are we going to eat during this thing?”
Most people buy non-perishable snacks to last them for the new few days/weeks that we will be without power following Irma’s angry rage. I like to have a good mix of both. We are very fortunate to have a generator this year, so I am trying to incorporate some healthier options to break up the goldfish, cookie and protein bar binge that is inevitably going to happen. Adding in fun healthy treats like these Peanut Butter Avocado Brownies or even a fun Spring Fruit Cookie Pizza is something that will take anyone’s mind off impending doom. This week, a shipment of Front Porch Pickings fresh produce was sitting on my porch that I accidently forgot to put on hold. Inside of it are some of the most beautiful green tomatoes! Since my world has been consumed by hurricane prep, I completely forgot they are in season. While now maybe wasn’t the perfect time to get a box full of produce, it has definitely given me some great options! We LOVE a good salsa around here and these tart tomatoes make a kick booty salsa verde. This sweet, tangy chip topper is awesome not only as a dip, but can be put on a salad, tacos, eggs, hamburgers and even a quick chicken or lunch meat wrap while you are cleaning up your post hurricane mess. Its a great way to sneak in fun flavor and nutrients like iron, b-vitamins, and Vitamin A, C, K as well as phosphorus. I think we can all agree after several days without air conditioning in the Florida humidity, a little fresh in your food goes a loooong way!
I am continuing to hope and pray for the best outcome during #irmageddon2017. Please stay safe everyone!
Much love from my table to yours!
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES AND SAVE THIS THE BEST SALSA VERDE TO YOUR PARTY PINTEREST BOARD ;)
- 8 green tomatoes
- 1/2 jalapeno
- 1/2 white onion
- 1 lime juiced
- 1 tsp salt
- 1 tbsp agave nectar
- 1/2 cup cilantro
Cut tomatoes in half and roast skin side up with jalapeño on 450 degrees for 15 min, until skin is charred and bubbled. Remove and let sit for 10 min. Add all ingredients to food processor. With a paper towel over the vent hole, blend until a salsa consistency is achieved. Let cool and serve with tortilla chips.
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