Blender Salsa

   This recipe was born in a moment of desperation when I realized that someone had eaten the very last of the store-bought salsa and that someone else (it may have been the same person) forgot to add salsa to the grocery list when they took the last jar from the pantry. The result was disastrous: not a drop of salsa in the house.  I am unable to live without salsa. It is my condiment of choice and I slather it liberally on dishes throught the day. A breakfast of eggs gets a nice dollop, while a lunch of nachos or beans and rice is never complete without either a scoop of pico de gallo or bottled tomato goodness. Dinner at our house often involves a tortilla, some fixins’ and, of course, salsa.  This recipe turned out to be the solution I didn’t know I had been looking for. Our favorite commercial brands were a touch too spicy for my youngest and we were going through it quickly.  Inexpensive, completely customizable and fast, this blender salsa pleases the whole crowd. In the event that I find myself with only an empty jar, a refill is only five minutes away.  Blender Salsa Yields 1 quart 1 large or 2 small cloves of garlic 2 scallions or a handful of chives A small handful cilantro, with the bottom of the stems trimmed off 1/2-1 Jalapeno, seeded (leave seeds in for more spice) […]

Read More →

Greek Salad

In our final ode to the tomato, let’s make some quick and tasty Greek Salad!  It’s a beautiful time of year when you can return from the yard with this still life: Give that cucumber, peppers and olives a chopping and remove the tomato stems: Assemble the dressing ingredients: Season well with salt and freshly ground pepper and then whisk […]

Read More →

Marinated Tomatoes

I’m always happy to eat a tomato adorned with only a little salt.  However, the family is likely to grumble a little if all that shows up on the dinner table are sliced tomatoes and a salt!  Here’s a quick little recipe that dresses them up enough to be served as a meal.  Marinated tomatoes are great over simple grilled chicken or a slice of cheese toast!  Toss in some small fresh mozzarella balls or diced mozzarella for a delicious salad, or serve them over a scrambled or fried egg.  Plus I’ve included a little French trick to make it all look a little fancier!   Marinated Tomatoes 2 cups sliced and/or cherry tomatoes 1 Tbsp delicious olive oil (you really want a flavorful oil here) 1 clove garlic, minced or pressed 5 large basil leaves, cut chiffonade (read on for instructions!) 1-2 tsp salt 1/2 tsp freshly ground pepper A drizzle of balsamic vinegar, optional (at our house we add this at the table allowing those who don’t want it to go without) Combine all ingredients and gently toss.  Allow to marinate while you prepare whatever you’re serving them with. How-to cut a chiffonade: First, start with 5 or so leaves of basil: Stack them with the largest on the bottom and the smallest on top: Roll it up: Then using a sharp knife (this one is my favorite for small tasks), slice the roll thinly: The perfect way to […]

Read More →