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Dinner Menu: Pasta with Marinated Vegetables and Bruschetta

Photo courtesy FoodNetwork

Photo courtesy FoodNetwork

Just finished giving the Beast a bath. He hasn’t been in the tub all summer because he loves sprinklers, his pool and my neighbor hosing him down. The first thing I noticed: he’s grown. I’ll post pictures later.

Keeping in the vegetarian theme, here is this week’s dinner menu.

On the board:

  1. Pasta w/ Marinated Vegetables
  2. Tomato & Olive Oil Bruschetta
  3. Grapes

Pasta w/Marinated Vegetables

  • 10 oz Rotini pasta
  • 1 tray ice cubes
  • 1 tbsp olive oil
  • 1 small eggplant, peeled & chopped
  • 4 mushrooms, sliced
  • 2 zucchini, sliced
  • 10 to 12 cherry or grape tomatoes, halved
  • 6 oz jar marinated artichoke hearts
  • 1 red onion, sliced in rings
  • 2 oz black olives
  • 2 oz grated parmesan


  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 oz fresh basil, minced
  • 1 tsp minced oregano leaves
  • 1 to 2 tsp crushed garlic
  • Salt & pepper to taste

Saucepan, skillet, bowl, serving bowl

Mix together dressing and refrigerate. In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt. While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini until tender. Remove and cool in refrigerator while preparing remaining vegetables. In bowl, toss all vegetables with dressing. Remove any un-melted ice cubes from pasta, and toss with vegetables, refrigerate 10 minutes. Add cheese.

Tomato & Olive Oil Bruschetta

  • 1 loaf Italian bread, sliced in half lengthwise
  • 2 tbsp olive oil (more if needed)
  • 2 tsp crushed garlic
  • 4 basil leaves, chopped
  • 2 Roma tomatoes, sliced
  • 3 green onions, chopped

baking sheet and bowl

Gently toss 1 tbsp of olive oil, 1 tsp crushed garlic, basil, tomatoes and green onions and set aside. Mix togethere 1 tbsp oil and 1 tsp garlic. Spread on sliced sides of bread. Broil bread until golden brown on top (watch carefully). Layer tomato mixture on each half of the bread and then slice each half into quarters or eighths.

Shopping List:

  • 10 oz Rotini pasta
  • 1 small eggplant
  • 4 mushrooms
  • 2 zucchini
  • 10 to 12 cherry or grape tomatoes
  • 6 oz jar marinated artichoke hearts
  • 1 red onion
  • 1 loaf Italian bread
  • Large bunch of basil
  • Small bunch oregano
  • 2 Roma tomatoes
  • 3 green onions
  • Grapes or any in season fruit

Also: crushed garlic, olive oil, red wine vinegar




Asian Pear and Grape Cabbage Salad

Today sucked. I mean really and truly sucked.


But in other news, there’s water on Mars and the Blood Moon did not bring on the apocalypse and in the words of Scarlett O’Hara, tomorrow is another day.

I have a bunch of nice vegetarian sides and main dishes piled up in my to post file, so I thought this week would be a good time to focus on a few. Farm stands are still going strong, the weather can’t decide if it’s grilling or soup weather, this seemed like a safe bet.

Savoy Cabbage

Savoy Cabbage

Asian Pear and Grape Cabbage Salad


  • 1/4 cup apple cider vinegar
  • 1 tsp spicy brown mustard
  • 1 tbsp maple syrup
  • 1/4 cup olive oil
  • salt and pepper to taste

Whisk together all the ingredients, except oil, slowly whisk in oil to create vinaigrette. Taste and adjust seasonings as desired.


Red Anjou Pears

Red Anjou Pears

  • 1/2 head of red cabbage
  • 1/2 head Savoy cabbage
  • 1 Asian pear, halved, cored and sliced into thin strips
  • 1 Red Anjour pear, halved, cored and sliced into thin strips
  • 1 cup seedless red grapes, halved
  • 1 cup seedless green grapes, halved
  • 1/2 cup toasted walnut or almond pieces


Cut each cabbage in half to create two wedges, remove core and slice crosswise into thin shreds, toss with pears, grapes and nuts. Drizzle with vinaigrette and toss thoroughly. Let set for 10 minutes and serve.

Asian Pears

Asian Pears














Soup Season: Updated Tomato-Spinach Soup

Spinach Tomato Soup

It’s been a rough week – mostly for people around me. I found myself retreating to the kitchen often to cook. Definitely helps clear my head and regroup. Soup season is in full swing as Autumn is fast approaching. We may actually blow off work tomorrow and head up to the mountains to see the colors.

Today I decided to make a big batch of one of my favorite soups. It did not disappoint. I ‘beefed’ it up because I had some ground beef that I needed to use up. I’ll do that again. Yum.

Tomato-Spinach Soup

  • 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
  • 1/4 of a small onion, chopped
  • 24 oz diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 8 oz sliced carrots (I use frozen)
  • 1 cup green beans
  • 1 cup water, as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp red pepper flakes (opt)
  • salt and pepper to taste
  • Grated Parmesan for garnish
  • spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.

Original vegetarian recipe is here.


Friday Recipe Exchange: A Dash Less Salt

Cranberry Chicken 3_Snapseed2

Over the last couple of weeks I’ve had requests to pull together some of my recipes that go easy on the salt. I found quite a few and this week lemon made the biggest appearance, but tonight’s featured recipes bring in a whole host of other flavors that make it easier to go lighter on the salt.

Reducing salt with out losing flavor can be managed with several steps. First of all, try to use fresh foods whenever possible.  If you begin to read labels you’ll see many packaged foods contain extra fat, salt & sugar that you wouldn’t add if you prepared it fresh. And good, fresh ingredients bring their own flavors to a dish.

When you need to buy something, such as canned tomatoes or frozen vegetables, go with the no-salt version whenever possible. Then you can be in control of the sodium.

Adding flavors that enhance a dish is the key to cutting back on salt. Wine vinegars (especially on potatoes and meats), lemon juice (great for fish, vegetables and chicken), limejuice, and different spice mixes, including peppers, garlic, basil, rosemary, celery seeds, dill, toasted sesame seeds and citrus zest – go wild, try something new, you might surprise yourself – can transform a dish.  You can also buy prepackaged spice mixes to shake on, just make sure to read the label looking for sodium content.

With all that in mind, I went searching through my recipes to find ones that used a dash less salt.

I started the week with Lemon Ricotta Pasta with Chicken and Spinach, recipe here.

This week’s dinner menu (pictured at top) is Cranberry Chicken and Lemon Cheese Cauliflower, click here for menu, recipes and shopping list.

JeffreyW makes a flavorful Shrimp,Ham and Kale in Garlic Lemon Sauce, recipe here.

And finally, click here for Grilled Lemon Salmon with Corn Pepper Relish.

For the pet lovers, lots of pictures of Bixby in the next Bixby Diaries installment here.

How about you, what do you use to spice up a dish? What’s on the menu this weekend?

Tonight I’m featuring a few recipes that bring in some sweet and spicy flavors. These beans and rice are a nice change-up from the standard Wash Day Beans and Rice I usually make.

Caribbean Jerk Beans & Rice

  • 2 cups water
  • 1 cup rice
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • ½ green pepper, sliced
  • 1 tsp crushed garlic
  • 1 lb lean boneless pork, cubed in large pieces
  • 14 oz can diced tomatoes
  • salt to taste (this is a good recipe to substitute white wine vinegar for salt)
  • pepper to taste
  • ¼ to ½ tsp red pepper flakes
  • 1 to 2 tsp Caribbean jerk spice (you can buy it or make your own, recipe below)
  • ½ cup fresh chopped cilantro (Italian parsley works well in this recipe if you aren’t a fan of cilantro)
  • 14 oz can black beans, drained and rinsed (or substitute dry beans, soaked and cooked)

saucepan & skillet

Add water & rice to saucepan, bring to a boil, cover, reduce heat and let simmer until all liquid is absorbed, about 20 minutes. Heat oil in skillet, add pork and brown on all sides for 5 minutes, add onion, celery, pepper & garlic, sauté for additional 5 minutes. Add tomatoes & spices. Let simmer 15 minutes, add cilantro, black beans and simmer additional 5 minutes, until beans are heated through. Add cooked rice & mix thoroughly.

Caribbean Jerk Seasoning

  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic powder
  • 4 teaspoons crushed dry thyme leaves
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Blend together and store tightly covered (I keep old spice jars around for mixtures like this)

Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate (not diluted with water)
  • 3 tablespoons limejuice
  • ½ to 1 jalapeño pepper, stemmed, seeded and rough chopped
  • 2 tsp minced fresh ginger (substitute 1/2 tsp ground ginger if desired)

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

That’s it for this week. Have a great weekend – TaMara


Grilled Lemon Salmon with Corn Pepper Relish

This is a great recipe and you can cook it on the grill or indoors in the oven.  Add baked potatoes or rice and fresh greens from the garden for a nice summer meal.  Serves 4.

Grilled Lemon Salmon:

  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 – 6 oz skinless salmon fillets

zip-lock bag

Add ingredients to bag and refrigerate 1 hour or overnight.  Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler.  Cook for 4 minutes on each side, or until fish flakes easily.  Serve with relish.

Corn Pepper Relish:

  • 1 cup cooked corn (or canned, drained)
  • 4 green onions, chopped
  • ½ green pepper chopped
  • ½ red pepper chopped
  • ½ yellow pepper chopped
  • 1 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped jalapeno
  • salt & pepper to taste
  • ½ tsp crushed garlic


Combine all ingredients and let marinate while salmon cooks.  You can use the remaining peppers in a salad for your next dinner.


Lemon Ricotta Pasta with Chicken and Spinach

Lemon Sunshine

Someone asked me if I could post a few recipes that limited the amount of salt, so this week I thought I’d focus on that. I’ll start with lemon. It makes a great substitute for salt, it adds flavor, a bit of bite and enhances the flavors of many things like fish, chicken and pastas. In this recipe, both ricotta and Parmesan are salty enough that additional salt should not be necessary.

Lemon Ricotta Linguine with Chicken and Spinach

  • 1 lb boneless chicken breasts
  • 2 lemons
  • 2 oz fresh basil leaves
  • 2 tbsp olive oil
  • 10-12 oz dry linguine pasta
  • 1 cup reserved pasta water
  • 6 oz baby spinach, washed
  • 12 oz ricotta cheese
  • fresh ground pepper to taste
  • 1/2 cup fresh shredded Parmesan, additional for garnish

shallow dish, large pot, skillet

Place chicken between plastic wrap, pound flat and place in a single layer in a shallow dish. Zest lemons and then juice them. Reserve 2 tbsp of juice, mix the remaining juice with 1 tbsp of oil and basil leaves and pour over chicken, making sure it’s well coated. Cover and marinate for 30 to 60 minutes, turning the chicken halfway through.

Cook pasta according to directions. While it is cooking, heat oil in skillet, remove chicken from the marinade (toss the marinade) and cook chicken breasts over medium high heat until cooked through. Remove from heat, cover and let rest. Alternately you can grill the chicken.

When pasta is al dente, remove 1 cup of water and then drain the pasta and return it to the pot. Over low heat, add lemon juice, ricotta, lemon zest, 1/2 cup of Parmesan and toss. Slowly add a 1/2 cup of pasta water, tossing to make a sauce, until the pasta is coated evenly. Add more water as needed. Slice chicken into strips and add to pasta mixture, then add spinach leaves and toss. Add pepper as desired and serve immediately with more shredded Parmesan. Serves 6

p.s. Schedule is still crazy this week, so time for recipes, but not photos. I may update later with pix as time allows. ;-)


Friday Recipe Exchange: Garden Bounty

N1106NIWO126.JPG Eddie Running Wolf of Boulder is carving figures with a Northern Arapaho theme out of the remaining stumps and trees along Niwot Road. The town of Niwot has commissioned him to do the work. For a video of the project, go to Cliff Grassmick / November 5, 2009

Carving by Eddie Running Wolf of Boulder, Photo from Times-Call

I am completely slammed again this week. Though I am hoping to escape early today and head out to Chainsaws and Chuckwagons to see some of the artists. We take our old tree stump carving very seriously here. Since I didn’t have time to cook this week, I decided to raid JeffreyW’s recipes and photos.

DSC_8683 (1600x1060)

Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

Then there is his Homemade Sauerkraut, for instructions click here.

I bought ribs on sale and am going to make my slow-cooker Polynesian Ribs this weekend, the complete dinner menu and recipes are here. Even if I can’t find time to cook, these are easy and quick.

DSC_0818 (1600x1060)

JeffreyW took some of his garden harvest and made a fresh batch of Hot Giardiniera last weekclick here.

Have any recipes to share using fresh from the garden bounty? What’s your recipe for fun this holiday weekend? Cooking up anything special?

DSC_0817 (1600x1060)

I picked two featured recipes tonight, both taking advantage of fresh garden veggies and herbs, like JeffreyW’s lush basil, above. They are simple and quick to make, so you can get back outside to take advantage of the last unofficial weekend of summer.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan


Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Aren’t JeffreyW’s photos fun? I’m so lucky he came on board years ago. That’s it for this week. Have a safe and fun holiday weekend.  – TaMara




Dinner Menu: Grilled Steak with Coffee Rub and Blueberry Coffeecake

Blueberry Coffee CakeBeen busy with my new motorized standing desk. I haven’t even stepped in the kitchen today. Had to put the desk together, then actually get some work done. I’ll post more about it tomorrow, it’s very cool. Until then, here is one of my most requested recipes:

From August 2013

A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake.  Yum.

On the board tonight:

  1. Steak with Coffee Rub
  2. Green Beans w/Bacon & Onion
  3. Baked Potatoes
  4. Blueberry CoffeeCake

Steak with Coffee Rub

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (use a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. Or if you’re lucky (sigh) you can grill them outside. Cooking times will vary no matter which style you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let sit for a few minutes before serving.

Green Beans w/Bacon & Onions

  • 1 lb fresh or frozen green beans (if fresh, snap off ends and snap into smaller pieces)
  • 2 strips bacon, cut into small pieces
  • 4 green onions, chopped
  • salt & pepper to taste

Sm. Saucepan, steamer and Skillet

Steam beans until slightly crisp, but tender. While beans are steaming, begin browning bacon until crisp. You can drain most of the bacon drippings, leaving 1 tbsp to lightly coat beans. Add onions. Drain beans and dab with a paper towel. Add to bacon mixture, mixing well, until beans are coated in bacon drippings. Cook on medium-low for 1 to 2 minutes, until onions are heated through.

Blueberry CoffeeCake

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 tbsp cultured buttermilk powder (or 1 cup butter milk  & omit water)
  • 1 egg, beaten
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 8 oz frozen blueberries


  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup flour

8×8 baking dish, greased

2 bowls

In bowl, add flour, sugar, baking powder, salt, buttermilk and mix well. Make a well in the center add egg, water & oil. Stir quickly until all everything is mixed well, but don’t over mix. Fold in blueberries. Spread batter evenly in baking dish. In bowl, mix topping ingredients until crumbly. Sprinkle evenly over the top of batter. Bake at 400° for 25-30 minutes, until toothpick comes out clean.

Shopping List:

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (a good one)
  • 2 tsp dry mustard
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak
  • 1 lb fresh or frozen green beans
  • 2 strips bacon
  • 4 green onions
  • 4 tbsp cultured buttermilk powder or 1 cup buttermilk
  • egg
  • 8 oz blueberries

Also: brown sugar, butter, flour, vegetable oil, vanilla, salt, baking powder, sugar, fresh ground pepper


Friday Recipe Exchange: Grilled Herb Steak Tacos

DSC_6746 [1600x1060]

I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.

For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.

On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).

Earlier in the week, an excellent and creamy, sharp goat cheese was the center piece of my Stuffed Burgers (recipe here) for dinner. So easy to make and full of juicy flavor.

The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.

For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.

With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?

Now for the featured recipe:

Grilled Herbed Steak for Tacos or Burritos

Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.

Herb Paste

  • 1/2 cup packed fresh cilantro leaves*
  • 3 tsp crushed garlic
  • 3 green onions
  • 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1 tbsp fresh limejuice

Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.


  • 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
  • 1-1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.

To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.

*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.

That’s if for this week, have a terrific weekend – TaMara


Friday Recipe Exchange: Just a Little Salsa Flavor

Photo by JeffreyW

Photo by JeffreyW

I have lost my cooking mojo. I have a stash this <————> big of recipes I want to try and share with you, but every time I look at my kitchen I go,“meh”. So next week I’m going to begin blogging in a bit of a different way and hope it brings back enough creativity to overcome my kitchen ennui. I hope you’ll check in and see how it’s going. There will probably be plenty of notes on Bixby antics. He’s become quite the clown. Spoiler alert, he has a girlfriend.

Until I can rediscover my kitchen magic, here are some recipes from 2012 that take advantage of garden bounty:

I am not a fan of canning. When I am overrun by tomatoes, I lean more towards freezing bags of pureed cooked tomatoes to use in sauces and soups later on. I also love to make a batch of salsa each week when the produce is fresh. Since I was faced with an abundance of tomatoes this week, I felt it was time for some salsa.

I have a Vita-Mix, which means if I’m not paying attention, salsa quickly goes from chunky salsa to picante sauce in the blink of an eye. Tonight my first batch went to full juice before I realized what I was doing. I’ll pulse my next batch and pay closer attention. Not sure what I’m going to do with the juice – but it sure tastes good.

Tonight’s recipes are all about tomatoes and what to do with the bounty from the garden or farm stand. I bet everyone has a favorite salsa recipe, I like mine fresh and simple. JeffreyW has a good salsa recipe and a nice Salsa Verde in case you’re tired of tomatoes, recipe here. He also makes and cans batches of his Awesome Sauce™, recipe here.

I love tomato season – sliced on a plate, grilled with olive oil, pasta caprese salad (recipe here), or just going out to the garden and eating the grape tomatoes right off the vine.

Are tomatoes a summer favorite? What’s your favorite way to prepare them? Anyone (besides JeffreyW) canning? And I know you have some salsa recipes to share…

Featured tonight, salsa recipes:

TaMara Fresh Salsa

  • 4 tomatoes, quartered
  • 6 green onions
  • 2 tsp crushed garlic
  • ½ to 1 bunch cilantro, remove stems
  • 2 to 4 jalapenos*, remove stems
  • 2 tbsp red wine vinegar
  • dash of limejuice if desired

blender or food processor

In blender or food processor, add all ingredients and coarsely chop until blended well**.  If you can make a day ahead, it gets even better.  Seal in an airtight container and refrigerate for up to a week.

**If you prefer a chunkier style salsa, you’d be better off chopping vegetables by hand.

JeffreyW’s  Salsa:

DSC_7740 [1024x768]

(Oh, you wanted his recipe…)

Couple of the jalapenos, a smallish onion or two, those green peppers, and most of the tomatoes.  Added a couple of dried ancho peppers all snipped small, a dash of chili powder, a few garlic cloves, a good squirt of lime juice, a bit of salt and fresh ground black pepper

(I think this is why I write the recipes and he takes the photos – both of us working to our strengths)

That’s if for this week. Have a great weekend – TaMara



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