"Jenny's cookbook is full of heart and soul" Chef Michael Smith

Tuesday, July 19, 2011

Strawberry Salsa

This time last year: Sugar Snap Peas in Brown Butter

I hope you're as lucky as I am.  I mean, I hope that all of you have a friend, at least one friend, that you can count on and love and who thinks you're wonderful even if you say things that are in poor taste sometimes.  Also, for me, it helps if that dear friend loves food as much as you do!   Last week at my friend Sarah's cottage birthday party, I knew that we'd eat some great food and have some great laughs, the kind that can only come when you're re-telling the same story you've told for just about twenty years, and have maybe drunk a few mojitos.  I brought along some strawberry salsa....

Strawberry Salsa

1 pint Local Strawberries
1 medium Tomato
1/2 C. diced Onion
2 T. Chopped Cilantro
1 T. Chopped Mint
1 t. Sugar
1/2 t. Salt
1 t. Hot Sauce, or to taste

Dice the strawberries and tomatoes and combine with the rest of the ingredients.  The mint is really lovely, but could be left out if you can't find any (not a problem for anyone who's ever planted it.)

 Desperation Baked Tortilla Chips

We're short of snack food on purpose right now and it just wasn't going so well.  I remembered I had some corn tortillas in my freezer and made these.  Guess what?  They didn't suck AT ALL.  I'm going to be making these often.

6 Corn Tortillas
2 t. Canola Oil
1/2 t. Salt
1/2 t. Ground Cumin

Preheat the oven to 350.  Stack the tortillas and cut into sixths.  Transfer to a large bowl and drizzle the oil over.  Toss, then sprinkle on the salt and cumin.  Toss again and spread in a single layer on a baking sheet and bake for 8-10 minutes (chips will crisp as they cool).

Cilantro Avocado Dip with Yogurt

Can I convince you to try another guacamole recipe?  This one is so yummy!  "Some of the best guac I've ever had" says Sean Peori.

1 ripe Avocado
1/2 clove Garlic
1/2 t. Salt
1/2 C. Yogurt
2 T. Cilantro
1/4 C. minced Onion

Mash the avocado in a medium bowl.  Mince the garlic with the salt and add to the bowl.  Stir in the remaining ingredients and dig in.  This will keep quite well for a couple days with plastic wrap pressed right to its surface (the only sure way to prevent browning).


  1. Ive made the tortilla chips with the same ingredients but using pita bread, also delicious! Am excited to try your salsa recipe. Do you have any tips for using dries beans? I keep trying but am having no luck.

  2. Yum! Sounds amazing! Thanks for sharing your recipes.

  3. Mmmm I'll have to try pita chips too, Katie! Are you soaking your beans before cooking them? I usually soak them overnight (in the fridge if it's summer) and then they take way less time to cook.

    You're welcome, Bryan. Thanks for your kind comment!


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