In August, most of our meals revolve around what comes in our weekly CSA share and what’s in season at the grocery store. Since many fruits and veggies are available for a very short time, I’ve been cooking family favorite recipes rather than trying new ones. That’s why today’s post is a parade of the previously published recipes that have been prepared in our kitchen lately.
1. To use up tomatoes, sweet peppers, and jalapenos we’ve been making double batches of this delicious summer salsa. This summer’s new twist has been to cut the corn off two ears of sweet corn, microwave it for a minute, and add it to the salsa. How can something good for a person be so sinfully good?
Summer heat’s been great for the basil in my herb garden. I’ve lost count of how many batches of pesto we’ve made. We make non-dairy basil pesto, which is as tasty as the regular version.
3. Most of the pesto goes in the freezer to be used throughout the winter. But some of it gets added to pesto pasta, to which we add summer vegetables that need to be used: zucchini and grape tomatoes are two faves.
4. Peanut chicken stir fry is another summer favorite at our house because we can add whatever veggies are available. Our favorite is Joni’s Cashew Chicken, garnished with peanuts instead of cashews. You can find other stir fry recipes by typing “chicken stir fry” in the Gravel Road search box.
5. With peach season going strong, we’ve been eating a lot of peach pie for dessert. This morning I made two for supper with friends tonight. This fresh peach pie recipe can’t be beat.
So what’s cooking in your late summer kitchen? Leave a link to your favorite recipe in the comment box if you like.
Salsa season arrived in style last week when a heat wave hit. For gardeners, hot summer nights = ripe tomatoes aplenty.
The equation held true for the gardeners at our local CSA. Thanks to their generous policy of allowing those who purchase CSA shares to take less the extra, less-than-perfect tomatoes home for free, I’ve had enough tomatoes to make salsa several times already. The last batch was so good, I decided to share Mom’s old recipe for fresh summer salsa again. It first appeared on the blog in September of 2012.
The ingredient list and amounts are just guidelines, which can be changed to suit your taste and what’s growing in your garden. Also, I chop the tomatoes first and put them in a strainer to drain out excess liquid while chopping everything else. Otherwise the salsa can be pretty runny. With those tips in mind, have at it!
Fresh Summer Salsa
2 cups peeled, chopped tomatoes 2 cloves garlic, minced
½ cup onion, chopped fine ¼ cup green pepper, chopped
1 jalapeno pepper, chopped 1 banana pepper, chopped
¼ cup cilantro, chopped 2 tablespoons lemon juice
1/4 teaspoon salt
Mix ingredients together in a bowl. Put 2/3 cup of the vegetable mixture in the blender until it reaches the consistency you like. Put the blended vegetables back into the bowl and stir well. Refrigerate at least two hours before serving to allow the flavors to meld. Serve with tortilla chips.
The salsa can be refrigerated for about 2 weeks…if it lasts that long.