Restaurant Style Salsa

One great way to use those tomatoes!

Ingredients
• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin

• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

-Laura Bruner

Cool Summer Salad –

From my garden – 2 zucchini, chives, cilantro

From this week’s basket – 1 squash, 2 tomato, 1 cucumber, lime
From last week’s basket – 2 Red pepper
From pantry – salt and pepper

Dice all the veggies, finely chop herbs, combine and toss thoroughly. Squeeze lime to keep it fresh. Salt and pepper to taste.

Makes a huge amount of salad.

And I use it so many ways:
Italian dressing for some of it, ranch(dressing and powder) in another part, another section will be roasted on the grill, another warmed portion will be added to pasta as the sauce, and cold with pasta and more italian dressing for pasta salad.

Its the bomb.

-Christine Nicholl

Asian Noodle Salad

All time favorite Asian salad… often I don’t even put the noodles…I just make the salad from all the yummy veggies! the sesame oil, fresh ginger and jalapeños bring such amazing flavor to the veggies!!

Ann’s Sesame Kale Salad with Avocado

From a member email:

Ingredients:

2 large bunches of fresh kale, finely chopped ( about 10 cups)

1 ½ ripe, but firm avocados, large dice

1 tbsp toasted sesame seeds

3 tbsp orange juice

Juice of 1 lemon

1 ½ tbsp soy sauce

1 tbsp sesame oil

2 tbsp chopped fresh mint

2 tbsp chopped fresh cilantro

Pack the chopped kale into a large microwave-safe bowl and cover. Place in microwave on high for 45 seconds. Remove and let cool a bit. Add the remaining ingredients and stir gently until thoroughly combined.

Serves 4-6

Tomatillo-Avocado Salsa

Ingredients:

1/2 pound tomatillos, husked, rinsed, and quartered
1/4 to 1 fresh jalapeno chile pepper*
2 garlic cloves, peeled
1/2 cup lightly-packed fresh cilantro
1 tablespoon extra-virgin olive oil
1 large ripe avocado, peeled and diced
1/2 cup minced onion
2 to 3 tablespoons fresh-squeezed lime juice
Coarse salt to taste
* You can adjust the amount of chile peppers according to your taste.

Preparation:
– In a food processor, process tomatillos, chile peppers, garlic, and cilantro until coarsely chopped.
– Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.
(personal note: I just put it all in the processor, still good)
– Enjoy with your favorite chips!

-Katie Joner