Sunday, July 5, 2015

Purple onion haze, your Tombstone

Purple onion haze
Salsa every day? Different every day? Keep a mini food processor on the counter for inspiration. Purple onions, orange slices (some with a little peel still on it) and banana peppers made a sweet blend to which I spiced up with pepper sauce.
Make it thicker to use as a side salad or salad topper. That will keep you from enjoying your healthy blend with too many tortilla chips.
The next day you could switch orange for tomato or onion for carrots or chop in grapes…. Shall I go on?

Your Tombstone
Since my ‘70s youth, my mom taught me to view a frozen pizza as a canvas. She’d add onions, peppers, olives and less conventional toppings to the basic ready-to-bake pizza and we’d have our own creation.
Here’s what Tombstone is doing, for a limited time, for people who like to play around with their food. I’ve tried both of these and I promise the Diablo is not too hot (for me!). Here’s how they describe their new blends, and believe me, I don’t think even I would have thought of adding brown mustard to a  pizza. I found these in local stores:

·         Tombstone Limited Edition Diablo Pizza: features spicy chorizo, jalapenos and sweet red peppers with real Wisconsin mozzarella cheese and fiery Sriracha tomato sauce on a preservative-free crust.
·         Tombstone Limited Edition Bratwurst Pizza: features slices of premium bratwurst, green bell peppers, onions, a blend of real Wisconsin cheddar and mozzarella cheeses and our zesty tomato sauce with a hint of spicy brown mustard on a preservative-free crust.

Summer’s Bounty
Not tired of your veggies, are you? Try these tips and find more at
      Grilled Romaine & Vegetable Salad with Balsamic Herb Vinaigrette: Up the flavor without adding fat by firing up the grill and infusing the flavors of garlic and basil to bell peppers, Romaine lettuce, asparagus, tomatoes and mushrooms for a smoky rendition of a classic salad.
      Greek Squash Ribbon Salad:  Slice squash into paper-thin “ribbons” using a vegetable peeler or mandoline. Mix with tomatoes, onion, feta and olives in Greek vinaigrette made with oregano, basil, mint and pepper for an appealing summertime salad.
      Penne Pasta Salad with Spinach and Tomatoes: Tomatoes add juicy, rich flavor to pasta salads. Try adding them to penne pasta along with spinach, mozzarella and Italian spices to create a Tuscan-inspired pasta salad.
      Kale Salad with Asian Vinaigrette: Save on sodium by making a salad dressing with sesame, ginger and garlic. Pair with kale, sweet mandarin oranges and sliced almonds for a deliciously hearty salad.
      Herbed Green Beans: Simply steam green beans until tender-crisp, season with rosemary and thyme and add a tangy sweetness with balsamic vinegar for a simple crowd pleaser.
      Edamame and Sweet Corn Salad:  Edamame pairs beautifully with summer corn and bell peppers. Toss with olive oil, black pepper and sea salt for a light salad.

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