What this blog is and what it isn't

This is a food blog with recipes and ideas for using the seasonal vegetables from your garden, friend's gardens and community supported agriculture shares (CSA). If you haven't checked out a CSA in your area, it is worth your time to check out what is available to you, and LOCAL HARVEST is a great place to start.

I am trying oh so hard to become a Forks over Knives type vegan, with no animal products of any kind and no added oil. I have given up meat, fish, dairy, eggs and most processed foods and am moving toward the goal of no oil. While you will find eggs, dairy and oil in my earlier recipes, the goal is not to use them anymore.

Some of my earlier recipes include dairy and eggs, but I am moving away from that, I am endeavoring to create delicious all vegan no fat added recipes.

Friday, August 12, 2011

Fresh Salsa


I make salsa a couple of different ways but, both have the same ingredients.
The first way I like to make salsa is to blanch the tomatoes to get the skins off. This takes time, and if you are in a hurry you can just as easily leave the skins on the tomatoes. I find that if the skins aren't too tough this works out just fine.
Recipe makes about 1 cup of salsa.


4 medium tomatoes, in a large dice
1 small onion, chopped in a small dice
3 cloves garlic, minced
2 minced jalapenos
1 Tbsp. lime juice
dash salt
Fresh cilantro, chopped roughly, to your taste

Mix all ingredients. Serve immediately. Bear in mind jalapenos grow hotter in the fridge, so any leftovers you have will be hotter than what you started with!

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