Friday, June 23, 2017

Fresh Pico

Tomatoes are really coming in and my jalapenos are doing amazing. So, it's time for fresh pico. This is so easy, I prefer to chop it all by hand so I have control over the size of the diced. You can use a food processor, but be sure to pulse not actually turn on. It will turn to soup.

  • 2 medium tomatoes, diced small 
  • 1 small red onion, diced small  (mine was large I only used about 1/2 or less)
  • 1 jalapeno, seeds removed, diced small
  • 1 lime, juiced
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon sea salt

These are the blurry pics of my small diced tomatoes.

Add all ingredients to a medium-sized bowl.
Give it a good toss. Enjoy!!

Friday, June 9, 2017

Sauteed Squash & Veggies

Yummy! I decided to use some of my fresh veggies and toss them with a little olive oil, garlic, and seasonings for dinner. I served this with Gardein Crabless Cakes (I love those).
  • 2 small to medium sized zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1/2 Vidalia onion, sliced into half moons
  • 3/4 orange bell pepper, sliced
  • 1 large handful of cherry tomatoes, cut in half
  • 3-4 cloves garlic, sliced
  • seasonings (salt, pepper and whatever you like)

Add a good splash of olive oil to a large non-stick skillet. Once warm toss in all the veggies, except the garlic. Cook, stirring occasionally, for about 7-8 minutes.

Then I added this seasoning that was a Christmas gift from my lovely friend, Michelle. I used about 1 tablespoon and add the sliced garlic. This is very flavorful and not overly hot.

Continue to cook, stirring occasionally, until veggies are done, but still hold their shape. Do not overcook it.