Perhaps you’ve noticed. We’re having a bit of a warm spell in the Northeast. Not that I’m complaining. Of course, as expected, everyone else is. But not me. I’ve been waiting for this therapeutic heat since Christmas and I’m certain that my loving tolerance of this weather means I belong somewhere on a Caribbean island, sipping margaritas, feet plunged into the sand, in my next life.
Apparently, it’s good growing weather, if you forget about the fact that the seemingly endless rain we experienced in recent months has ceased, save but for two quick downpours in the past week. We are diligent about watering, so all of the produce we planted in May has survived and, I might add, thrived. Which leads to tomato overload.
But it wasn’t the tomatoes that got me. It was the baseball bat-like zucchinis that appeared last week in the office kitchen. I should have taken photos. Those suckers were huge. I wondered, how many meals could I make with just one of them and what could I cook? I went looking for something different, something healthy. And I found the perfect appetizer in baked zucchini chips.
No, I did not bring home the enormous zucchinis from the workplace. I had to find something smaller to dice (and I’m not sure zucchini slices the size of a dinner plate would fit so well in the oven). Then I thought, I need something tasty in which to dip said baked zucchini chips. I didn’t have to look hard. One corner of my backyard flashes orange and red and green, little circles of summer goodness growing in the sunshine. I stuck to a basic tomato salsa recipe, avoiding jalapenos and other spiciness. The focus, instead, was on fresh in-season ingredients combined into a sweet dipping sauce.
I will warn you: these chips are addictive. I ate them all (at least 90 percent of them) before noon the next day. The only reason I feel OK about that? They’re baked. Healthier than fried, no? That’s what I thought.
Baked Zucchini Chips
(adapted from Cooking Light)
Garden Tomato Salsa
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