Recipe: Chunky Tomato Salad

Here’s a salad-alternative recipe you will find helpful if you have a garden that produces more medium-to-large tomatoes than you know what to do with! It is easy, light, different, and perfect for this time of year! It has become a favorite around here. Check it out!

Prep time: 10 minutes
Cook time: 0 minutes
Serves: 4

Ingredients:
2 large tomatoes, preferably heirloom, seeded and coarsely chopped
¼ cup chopped fresh basil
2 shallots, finely chopped
2 teaspoons lemon juice
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Are you ready for this? Simply toss together the tomatoes, basil, shallots, lemon juice, olive oil, salt, and pepper directly into the serving bowl you plan to use. This salad is especially tasty if chilled in the fridge before eaten. Enjoy!

Recipe: Ultimate Pizza Dough

Ingredients:
1 package active dry yeast
1 cup warm water (110 degrees F / 45 degrees C)
2 cups bread flour
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons white sugar

Directions:
In a small bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes until it foams.

In a large bowl, combine bread flour, olive oil, salt and yeast mixture; mix well to combine. Work well until dough has formed. Cover and allow to rise until volume doubles (approximately 1 hour). Punch down dough.

Turn dough out onto a well floured surface. Form dough out into a ball and roll into a pizza crust shape. Let rest approximately 10 minutes. Cover with your favorite sauce and toppings and bake in a preheated oven (475 degrees).

Important note about timing:
After over is preheated to 475 degrees and pizza is ready to cook, open over door and place on center rack. Then, turn off oven and turn back on, setting for 475. When 475 temp is met, cook for 15 minutes exactly.

For Best Results:
Mix end product with the following - Enjoy!

A Cold One &

Classic Movies!

Recipe - courtesy Ryan & Rachel Olechnowicz

Recipe: Hot Salsa!

Pour these ingredients into your favorite food processor:

- 1/5 bunch parsley

- 2/5 bunch cilantro

- 1 Yellow Onion
- 1 Red Onion
- 1 White Onion
- 4 Roma Tomatoes
- 1 Lime (roll & squeeze silly, don’t throw the whole thing in!)
- Fresh Garlic - minced (5 or 6 cloves)
- 3 Habanero Chiles – whole – the orange-er, the better (I made that up actually)
- 1/2 Jar Jalapenos - drained
- 1 Mystery Green Chile (rather long)
- Sea salt to Taste

Other Ingredients to Consider…
- Green Onions (2 bunches)
- Carrots (5 Large)
- Round Tomatoes (3 to 4)
- Black Olives (can there EVER be too many?)
- Artichoke Hearts

Directions: Food process on the “Pulse” setting, if your machine is equipped with one. The longer the machine runs, the runnier the salsa will be. Tip: adding the tomatoes after pre-processing everything else first will yield chunkier salsa.

Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: About 1 quart
Serves: Me, for about 3 days!

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This recipe is affectionately named B.Y.O.T., as is Bring Your Own Tissues and goes great on everything! Nothing, and I mean NOTHING, fires me up like fresh salsa. For me, the hotter, the tastier! Over the last several years, I have been able to significantly boost hot spicy immunity.

Of course this recipe can be tamed for the weak-hearted (or weak-lipped). Simply replace the habaneros with scoops of ice cream, the jalapenos with a peeled banana (split lengthwise), the tomatoes with whipped cream and chocolate sauce and the garlic with those unnaturally red cherries.

Enjoy!