Inspiring healthier eating one dish at a time

Roasted Tomato Salsa

Are you sick and tired of tomatoes yet?  Me neither.  Ask me again in another few weeks though.  When I’m starting to turn orange from all of the beta carotene …

Even though I didn’t grow my own tomatoes this year, I’ve been eating them nonstop for at least a month now, because they’re EVERYWHERE!  And such great prices, I can’t resist.  I have baskets of them in the kitchen, and even a few in the refrigerator (don’t tell the tomato police), so they don’t spoil before I get to them.  I especially love the beautiful colors and shapes of the heirlooms for a Roasted Tomato Tart, or just a pretty salad, but any will do when they’re as fresh as they are in August. Continue Reading..

1…2..3 Steps To Fruit Salsa

I have no idea why, when or where fruit salsa originated.  It’s one of those foods I thought was just wrong when I was first introduced to it.  Most likely because it was a gloppy mess of stewed peaches and tomatoes that came in a jar, and it was not really sure if it wanted to be sweet or savory, or eaten with chips, or what.  However, (kind of like fish tacos), fruit salsa has definitely grown on me.  Not the kind that comes in a jar, but the kind that I find myself making over and over again all summer to eat with grilled chicken or fish.  I think I had a fresh mango salsa at some restaurant while on a winter vacation somewhere warm, and it just stuck.  Continue Reading..

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