Ryan's Fresh Salsa
1 large onion, peeled and diced
3 lbs. roma tomatoes, seeded and diced
1 bundle cilantro, stems removed, finely minced
2-5 jalapenos, seeded (optional) and diced
1-2 tsp cumin
2 tsp salt
juice of 1/2 lime
OPTIONAL: 1-2 serrano chilis, seeded and diced
1. Mix tomatoes, onion and cilantro.
4. Add jalapenos slowly to taste, and serranos if desired.
5. Add salt, cumin, and lime, to taste.
6. Chill before serving. It's better the next day when the flavors have mixed
Cauliflower Mac n' Cheese
1 C whole wheat pasta
1 head cauliflower, washed and chopped into florets
1 ½ C milk
3 Tbs butter
3 Tbs flour
¼ tsp salt
¾ C parmesan cheese, divided
1 Tbs Dijon mustard
Worcestershire sauce
salt and pepper, cayenne pepper
Preheat oven to 375
Bring a pot of water to boil and cook pasta and cauliflower florets together until tender. Drain well and pour into a greased casserole dish
Meanwhile in another saucepan melt butter and add flour, stirring until it turns golden. Slowly whisk in milk until mixture begins to thicken. Remove from heat and add ½ cup of the cheese, Dijon mustard, and Worcestershire sauce and salt, pepper and cayenne pepper to taste.
Pour sauce over pasta and cauliflower and stir until well combined. Sprinkle remaining ¼ C cheese over top. Bake about 20 minutes until heated through and cheese is melted.
Summer Cukes
3-4 large cucumbers, peeled and sliced thinly
1 large onion, peeled and sliced thinly
salt
½ C water
½ C vinegar
Combine cucumbers and onions in large bowl, salt liberally, and stir to coat. Let rest on counter up to three house, while vegetables sweat out their juices. Add water and vinegar and stir. Increase salt and/or vinegar according to your tastes. Chill for at least 2 hours before serving.
Parmesan Summer Squash Cakes
1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded seeded zucchini and/or summer squash (2-3 medium, about 1 pound)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1. Preheat oven to 400°F.
2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
3. Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
Chocolate-Chip Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups chopped zucchini
3 teaspoons vanilla
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 cups flour
8 oz chocolate chips
Mix oil and zucchini, blend until mixed and measures 3 cups. Add eggs, sugar, and vanilla. Mix. Add chocolate chips. Pour this mixture over dry ingredients and mix. Bake in greased and floured pans. Two big loaf pans or four little loaf pans. Bake at 350 degrees for 50 minutes.
Cucumber-Lemon Ice Cream
2 medium cucumbers, peeled and seeded
¾ C sugar
2 Tbl lemon juice
pinch salt
2 C heavy cream
1 C whole milk
2 eggs
2 egg yolks
Purée cucumbers in blender or food processor. Pass mixture through a sieve to remove pulp. Discard pulp. In a large bowl, whisk remaining cucumber juice together with sugar, lemon juice and salt, and set aside. In a large saucepan beat eggs and yolks lightly, then add cream and milk. Turn heat to medium and cook, stirring constantly, until mixture begins to thicken. Whisk hot milk mixture into cucumber juice. Lay plastic wrap over the surface of custard and chill. Freeze in ice cream maker according to manufacturer instructions.
