End Your Summer with Fresh Garden Salsa

My most favorite garden vegetable is the typical tomato.  Jon and I had a recent surplus in our garden tomatoes.  With 4 tomato plants in our raised garden, I am guaranteed not to run short on the veggie.  I have yet to learn how to can the tomatoes and would love for you to share your recipes with us.

I preserved the tomatoes by blending them into tasty goodness with my food processor.  Yes, there is nothing like fresh garden salsa.  Even if you are not prepared for a day of salsa making... there are still ways that you can manipulate the recipe.

Last week, I realized that it was time to make salsa but lacked a major ingredient.  Cilantro!  I was also low on lemon juice and typically prefer to use lime juice.  Well... the show must go on, right?

Below are 2 recipes for fresh salsa.  If you do not have a garden of your own, visit a local farmers market and ask the farmer when the tomatoes were picked.  The fresher, the better!

Here is a list of farmers markets in Wisconsin - for my local readers.

Highly recommended - Gluten free tortilla chips by Donkey 

Mara's Fresh Garden Salsa

Serving Size = 12 oz. jar
Prep time = 20 minutes

- 10 to 12 small or medium sized tomatoes (mine are from the Early Girl Tomato plant, most were a little bigger than a golf ball)
- 1/4 cup of sweet onion
- 1 clove of garlic
- 1/4 cup green pepper
- 2 TBSP of lemon or lime juice (fresh is better, but it whatever you have on hand is fine)
- 1/4 TBSP of extra virgin olive oil
- 1 TBSP fresh cilantro (add an extra if you have dried cilantro)
- 1/2 TBSP of smoked paprika
- Salt and pepper to taste
- Optional:  2 jalapenos (remove seeds for less spicy, keep the seeds for more heat)

I recommend using a food processor to get the best consistency for the salsa.  Depending on the size of your processor, chop each vegetable into the best size for blending.  If you do not have a food processor... I am sorry to hear that.  Put it on your Christmas list!  But in all seriousness... dice all vegetables to smallest size possible.

My instructions for salsa making are simple.  Chop veggies, add the juices/oil, season with salt and pepper, blend or pulse in the processor (or combine thoroughly in a bowl), and serve.  Don't forget to taste as you blend... add more seasoning if needed.  Easy enough, right?

Rojo Black Bean Salsa

Prep time = 15 to 20 minutes
Serving size = 20 or 22 ounces

Same recipe as above.  Add a 12 oz. can of drained and rinsed black beans.  I recommend not using a food processor and leaving it in a "pico de gallo" style.  Do not add green pepper to this recipe.

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If you are looking for a fruit salsa, check out my recipe for Mango Salsa that was served with chicken and rice.

If you have any questions about these recipes, please feel free to contact me.  The email address is listed on the right navigation.

Happy salsa making!  I hope you all had a fantastic summer.


Copyright 2012 Hint of Thyme.  All Rights Reserved.

Sweet Summer Salad with Blackberries & Raspberries

One of my favorite things about summer is the fresh fruit and veggies.  I love making fruit salads to pair with a grilled entree.  Here is a fruit salad recipe that you must try.

Summer Berry Fruit Salad
- 1 package of raspberries
- 1 package of blackberries
- 1 package of strawberries, sliced
- 1/2 TBSP cider vinegar
- 1/2 TBSP honey
- Pinch of cinnamon
- Salt and pepper, lightly flavored

Rinse and drain all the berries.  Slice the strawberries.  Combine all into a medium size bowl.  Drizzle with cider vinegar.  Season with the spices.  Gently fold all ingredients together.  Some of the raspberries will fall apart and add extra juice to the salad.  Serve and enjoy.


There are other ways to enjoy fruit that doesn't involve co-mingling other fruits.  I'm a big fan of smashing food groups together in a salad.  Lettuce, tomato and cucumber are too predictable.  Sometimes you have to liven it up a bit with peppered bacon, sun-dried tomatoes, or edamame.

Last week, I wanted to do something with our raspberries and blackberries.  Since I am not a baker... the only logical solution was to throw it on a regular salad.

Give this salad a try, you might be surprised...

Summer Salad with Blue Cheese
- 1/2 cup raspberries
- 1/2 blackberries
- Chopped lettuce of your choosing
- 1 stick of smoked string cheese
- Blue cheese dressing
- Salt and pepper

Drain the fruits and veggies.  Cut the string cheese into bite size pieces.  Combine and enjoy.


You can incorporate your own favorite ingredients.  This salad would also be great with sliced almonds or walnuts to add some crunch.

After eating the salad, I noticed that the blue cheese dressing had a "wheat" warning under the nutritional information.  Although "traces of wheat" won't harm me, I probably won't be using this dressing again.  If you are looking for a dressing that isn't store bought, try my Honey Balsamic Vinaigrette recipe (found at the bottom of the post - written before my gluten free days).  It will pair very nicely with the berries and smoked cheese.

Hope you all are having a great summer!  Take care, readers.

Copyright 2012 Hint of Thyme.  All rights reserved.

Cool Summer Kids Lunch/Dinner Ideas

Ah yes, summer time. The weather is hot, the festivals are in full swing, the veggies are fresh and ... the kids are out of school.  If you are a parent of any school-aged children the phrases "I'm hungry" or "I'm bored" are probably daily vocabulary at your home. 

During the summers when I was a kid, my parents were working full time and came up with fun lunch and activity ideas to keep us entertained.  I have memories of my Mom leaving English Muffin Pizza fixings for us to fix for lunch.  It was one of my all-time favorite lunches as a kid.

Creating healthy and fun meals with your child is great for learning to cook and to be independent.  Pizza doesn't have to be messy or a lot of work.  Plus, what kid doesn't love to eat pizza?

Our "English Muffin Pizza's" included smearing a tablespoon of tomato sauce over the top of the muffin, then adding any toppings that Mom cut up for us; such as green pepper, black olive, cheese, pepperoni, and more.  We would bake or microwave the mini-pizza's until the cheese melted and bubbled.

Here are some other kid-friendly lunch or dinner ideas that they can help you make:

Pita Pocket Pizza
- Stuff the sauce, cheese and toppings into the pita. Bake at 400 for 10 minutes.  You can also microwave for 2 minutes or until cheese is melted.

PB&J Stuffed Pita
- Toast the pita before or after applying the peanut butter and favorite flavor of jelly. Stuff it with your kids favorite fruit. Some great choices would be apples, bananas or even strawberries.

Pizza Melt Sandwich
- Much like a tuna melt. One piece of bread.. apply thin layer of sauce, toppings and cheese. Broil for 3 to 4 minutes or until cheese is melted and crust is brown.

Happy cooking!  Have a great weekend.


We could all use a hint of more time!
Copyright 2011 Hint of Thyme.  All rights reserved.

Summery Salmon Glaze

Well here we are... in the beginning of summer.  Our farmers market is open and the grills are cranking in northern Wisconsin.  If you are looking for a great summer time recipe, I definitely recommend this glazed salmon.

A friend from my old job, Sarah, suggested using orange marmalade as part of a glaze on salmon.  She sent me a recipe and, of course, I decided to take my own direction with it.  Thank you for the recommendation, Miss Sarah! 

The glaze recipe below will be enough for 6 to 8 regular sized salmon fillets.  I had a large whole fillet and cut it in half.  There was still enough glaze left over for post-cooking.

Prep time = 10 - 15 minutes
Cook time = 25 minutes

Summer Orange Glazed Salmon
- 3 TBSP orange marmalade
- 2 TBSP balsamic vinegar
- 1 TBSP EVOO (extra virgin olive oil)
- 1/2 TBSP dry dill (add another 1/2 if you decide to use fresh)
- (Optional) 1/2 TBSP fresh cilantro
- (Optional) 4 to 6 drops of liquid smoke
- (Optional) 1 to 4 drops of hot sauce
- Salt and pepper

Place the salmon fillets on a greased baking sheet.  Preheat the oven to 400.  This would also be delicious on the grill.  On the grill... wrap the salmon fillets in aluminum foil or cook over a grill pan.

In a bowl, mix all ingredients together.  Use a spoon to distribute the glaze to each individual salmon fillet.  Cook in the oven (or grill) for 20 to 25 minutes.

 

Pre-cooking

A quick and easy summer time pasta or rice salad would go very nicely with this salmon recipe.  I was in the mood for gnocchi (small potato dumpling) that evening and also wanted to use herbs from my garden.  This simple recipe can be used with any pasta or wild rice.

Summer Garden Gnocchi

- 1 package of gnocchi (or pasta)
- 1 fresh tomato, chopped
- 1/4 of a medium sweet onion, diced
- 1 TBSP fresh basil, diced
- 1 TBSP EVOO
- 1 TBSP butter
- Salt and pepper

Boil the gnocchi in a medium sauce pan over medium-high heat.  I haven't quite figured out how to gracefully lower the gnocchi into boiling water without splashing myself.  They are done boiling when the gnocchi float to the top.  Drain and set aside.  Add the EVOO, butter and onion to the pan.  Add the rest of the ingredients and cook through.  Add the basil at the end so it doesn't lose color.  Serve and enjoy!

It's a very simple side dish that can be added to almost any meal.  Your family will love these recipes.


We could all use a hint of more time!
Copyright 2011 Hint of Thyme.  All rights reserved.