Restaurant Style Salsa

One great way to use those tomatoes!

• 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!!

Tomatillo-Avocado Salsa


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.

– 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

Garlic lime chicken

4 boneless skinless chicken breasts or 6 thighs. Combine 1/2 cup soy sauce, 1/4 cup fresh lime juice, 2 minced garlic cloves, 1 T Worcestershire sauce, 1/4 t pepper and 1/2 t dry mustard. Marinate chicken in sauce for 30 minutes, then grill over medium heat til done about 20-25 minutes depending on the size of your meat.

-Janice Leathers 

Easy Chicken Fajita Soup

Recipe is adapted from one on, and fajita seasoning mix recipe is from
2 tablespoons vegetable oil …
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning (or see recipe below)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
3 cloves garlic, chopped
2 large tomatoes, diced
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
juice of 1 lemon or lime
small bunch cilantro
1 dash hot sauce
salt and pepper to taste
Fajita seasoning mix: Combine the following in a small bowl:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
And for the recipe:
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, garlic, tomato, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft,… about 10 minutes. Pour the black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally.  Add lemon/lime juice and chopped cilantro, and simmer 10 minutes more. Season the soup with hot sauce, salt, and pepper to taste before serving.  This is wonderful with the shredded tortillas on top!  Enjoy!

Thai Salad

3 large cucumbers, peeled, halved lengthwise, seeded, and slice thinly (use a mandoline, if you have one)
1 shredded or sliced CARROT
2 jalapeno peppers, seeded and chopped ( I didn’t add this because of the kiddies, but I did put  crushed red peppers in my

serving to give it that Thai kick.)

1/4 cup chopped cilantro

½ onion – sliced thinly

1 clove garlic, minced

1 small red bell pepper – sliced

1 TSP salt

Zest of one lime

2 Tbsp. freshly squeezed lime juice

1/4 cup white sugar

1/2 cup rice wine vinegar

1 tablespoon canola oil (I used olive oil)

1 Tbsp. soy sauce

1/4 tsp. white pepper


1. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved.

2. Then add everything else; toss to combine.

3. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).

4. Sprinkle cilantro and/or chopped peanuts on top before serving.

– Maverick Hampton