Salsa

Gathering my fresh produce definitely stimulates my imagination. The colors inspire me to create in the kitchen. Today I must make fresh Salsa. I will include fresh sweet corn I just picked up from my local Farmers' Market.

This fresh, colorful Salsa is sure to please the pickiest of palates. The seasonings bring warmth and mix well with the cool, cut vegetables creating the perfect blend for my tastebuds. Did I mention how healthy this Salsa is? It sure is :)

Serving Suggestions: Tortilla chips, Corn Chips in the shape of scoops, Hearty Bread drizzled with fresh olive oil, baked on a baking sheet in the oven at 400 degrees F. until browned. When cooled, cut in triangles for better scooping of the Salsa.

What You Will Need:
Large cutting board
Kitchen knife
Large bowl
Large spoon
Matching cover to the bowl or clear plastic wrap.

Ingredients:
Tomatoes, two fresh, medium or one fresh, large.
Green and Red Peppers, one half of each color pepper.
One half Sweet Onion, Vidalia or a Spanish Red Onion.
Garlic, three cloves, peeled.
Corn on the Cob, two whole ears, cooked kernals of corn.
Easy microwave cooking instructions for the corn below:
(peel the husks of corn, wash in cold water, wrap in wax paper and microwave for 4-6 min. on high. The corn will steam. When cooled, cut corn kernals off the cob and add to the bowl of cut veggies.)
White Vinegar, one teaspoon.
Lime juice, one half fresh lime.
Kosher Salt, one half teaspoon.
Black Pepper, one quarter teaspoon, crushed Pepper
Red Pepper Flakes, one quarter teaspoon.
Optional instead of Red Pepper Flakes use chilies of choice, one or two small, chopped.
Chopped Cilantro or Fresh Flatleaf Parsley, one half teaspoon.


Walsh the vegetables and dry them before cutting into small pieces on the cutting board.
Put the cut vegetables into a medium bowl and season with the rest of the ingredients above.
All flavoring is up to personal taste, so be sure to taste the mixture often.
The final mixture will marinate, covered with plastic wrap or matching cover to the bowl, in the refrigerator for several hours or better when left overnight.
It is helpful to mix the Salsa a few times to blend in the flavors.
Before serving, mix the Salsa with a spoon once again.

Veggie Medley Sauteed

Tonight's sidedish with dinner was a medley of veggies we had on hand in the refrigerator and pantry. A small zucchini, small yellow squash, one small carrot, half of a Vidalia onion and three cloves of fresh garlic. Assorted herbs and olive oil completed this sidedish. Fresh cherry tomatoes added at end for garnish.

Prep: Gather your veggies, wash and dry them. Have a cutting board, a sharp knife, a large frypan, three cloves of fresh garlic, peeled and sliced, not crushed. Sliced garlic gives a milder flavor. Cut the zucchini, yellow squash and carrot into small cubes or short sticks. Cut the onion in slices or dice it. Your choice. Dried herbs of choice this evening were oregano, basil, tarragon, pinch of red pepper flakes, and Kosher salt. Have a wooden spoon ready for stirring.

Saute: Put a few tablespoons of regular olive oil in the frypan. Turn heat on stove to med.high temp. When heated, add the onions first with a pinch or two of Kosher salt and stir around with wooden spoon. When onions look shiny, add the sliced garlic and keep stirring. After a few minutes, add the rest of the cut veggies and keep stirring. If more olive oil is needed, add some now. Sprinkle your dried herbs on the veggies while cooking and add a pinch more of salt to taste. When veggies look a bit softer, this dish is done.

Serving: Put the sauteed veggies into a nice serving dish. Add a few cut, washed fresh cherry tomatoes for a pop of color contrast. A sprinkle of dried tarragon gives a fresh look to the cooked veggies and another pop of color contrast.

Enjoy.