Garden Appetizers

Wow, this week seemed to fly by.  Another Junk Food Friday to celebrate with the Summer Sounds, concert in the park....looks a little cloudy, but they say on the News, no rain in the forecast!
I have so much in the garden now.  It is that time of the garden season you just wish you had a pause button so you could click it in January!  One recipe, I tasted because any good cook has to check for seasoning, however, it really is not for me (yup cilantro).  Those of you who like a little southwest flair, this is a good use of zucchini, jalapeno and lime.
The second recipe makes use of the fresh garden fennel.  I mentioned before that I wasn't sure how many of you cook fresh fennel.  You often find it shaved raw on salads; but, when you roast it, it gets nutty and caramelized- so good.
Also tonight, a shout out to the Sun Dawg Cafe, www.sundawgcafe.com, I had a perfectly seared tuna taco.  They serve with a mango salsa that my husband gave a  rave reviews, however, they were so nice about substituting the salsa for the (best!) spicy slaw because of the whole cilantro thing.  Look for them in the park next week.  I can vouch for the fact they have the best hot dogs in town!  We also had unbelievable desserts that one of our group brought.  Lemon Thumbprints=amazing! www.cakewalk-cakes.com  Thanks for the treats Stepanie!

Roast Zucchini Salsa
printable recipe

2 medium zucchini, cut in half lengthwise
1 jalapeno pepper, large chop
1/4 c. toasted walnuts
1/4 c. olive oil
1 lime, juiced
1 bunch of cilantro, stems trimmed
salt and pepper to taste

Preheat oven to 450 degrees.
Place the zucchini halves on a baking sheet, cut side up.  Brush with oil.

Bake until tender, about 45 minutes.
Chop the cooked zucchini in 2" pieces.  Place zucchini, jalapeno, nuts, lime juice and cilantro in a food processor.  Pulse until smooth.  Season with salt and pepper.

Chill and serve with crackers. 

Warm Fennel and Parmesan Dip
printable recipe

3 T. olive oil
3 fennel bulbs, trimmed and cut in one inch wedges
4 garlic cloves, slightly crushed
salt and pepper
1/4 c. plus 2 T. grated Parmesan

Preheat oven to 400 degrees.
Heat oil in a large oven proof skillet.  Add the fennel pieces in a single layer.  Scatter the garlic cloves on top.
Cook for 4 minutes and flip the pieces.

Cover pan with foil and place in the oven to roast until tender, about 20-30 minutes.
Puree fennel, garlic, 1/4 c. cheese, salt and pepper in a food processor.

Place in a small casserole and top with the remaining cheese.

Bake until hot and bubbly.
Serve warm with crackers.