Blog Archives

Summer Salsa

8/31/2022

This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.

Ingredients

2 ears fresh corn, cooked and removed from the cob
1 large fresh tomato, chopped
1 large fresh peach, pitted and chopped
1 red onion, chopped
6 pepperoncini peppers, chopped
1 tablespoon green chile pepper, chopped
garlic salt to taste

Directions

In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky.
Transfer to a bowl, and mix in the corn.

0 Comments

Raw Beet Salad

8/24/2022

0 Comments

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Let sit in refrigerator for an hour to let flavors merge (though OK to serve immediately)
Serve

0 Comments

Cantaloupe, Arugula & Goat Cheese Salad

8/17/2022

0 Comments

Ingredients

2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
5-7 ounces (1 medium bunch) arugula
3 cups chopped cantaloupe (about 1 pound)
1 cup crumbled goat cheese or feta (about 4 ounces)
⅓ cup shelled unsalted pistachios or pepitas (toasted if you like)
¼ cup torn fresh basil leaves

Directions

Whisk lemon juice, honey, mustard, salt and pepper together in a large bowl. Slowly whisk in oil.
Add arugula and cantaloupe and toss to coat.
Transfer to a serving platter and top with goat cheese, pistachios and basil.

0 Comments

Watermelon Gazpacho

8/10/2022

0 Comments

Ingredients

5 cups cubed watermelon (from 1 watermelon)
1 cup peeled, seeded, and diced cucumber
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and minced
2 tablespoons apple cider vinegar
1 teaspoon kosher salt

Preparation

Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
Stir in vinegar and salt.
Cover and chill at least 30 minutes.
Serve in small bowls or glasses.

0 Comments

Strawberry Corn Salsa

8/4/2022

0 Comments

Ingredients

3 scallions finely minced
¼ cup minced herbs (half cilantro and parsley or all parsley, or basil)
pinch of salt
juice of 1 large lime - 2 tbsp
2 spicy peppers minced – heat level of your choice – jalapeños? Habanero?
1 pinch of salt
¼ cup olive oil
2 cups finely diced strawberries
1 cup cooked corn kernels - use raw if you prefer, or use grilled/boiled corn

Instructions
In a medium bowl, add the scallions, herbs, salt, lime and olive oil. Mix them well and then add in the strawberries and corn. Mix the salsa and serve with chips, or top it over your grilled goodies!

0 Comments

Quick Dilly Green Beans

8/4/2022

0 Comments

This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.

Ingredients

1 pound green beans
Fresh dill sprigs
2 whole garlic cloves, sliced thin
½ teaspoon red pepper flakes (optional)
1 teaspoons minced garlic (optiona)
2 cups water
1 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar

Instructions

Wash green beans and remove the stems. Cut the green beans making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
Prepare the pickling jar: Add cut green beans to the jar, fitting tightly, and add dill sprig and other desired a tall jar and add optional seasonings.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to 3 months in the refrigerator.

0 Comments

Summer Salsa

Raw Beet Salad

Cantaloupe, Arugula & Goat Cheese Salad

Watermelon Gazpacho

Strawberry Corn Salsa

Quick Dilly Green Beans

Ingredients

Archives

Home

Weekly Update

Vendors

Directions

Contact Us