Corn, cucumber and cherry tomato salsa July 28, 2010

Looking for a way to get rid of all those tomatoes and cucumbers coming in from the summer garden or CSA? This is quick, easy and won’t last long! Inspired by Shannon, who brought it to church on Sunday night.

INGREDIENTS
1 medium cucumber, peeled and diced
1 pint cherry tomatoes, diced
1/2 bag of frozen corn (the sweet kind)
extra virgin olive oil
balsamic vinegar
kosher salt
freshly ground pepper
sweet potato tortilla chips, for dipping

Mix cucumber, tomato and corn in a medium bowl. Add a little olive oil and balsamic to taste; mix well. Season with salt and pepper to taste. Serve with sweet potato tortilla chips (Food Should Taste Good brand) for an interesting twist.

Corn Salsa August 8, 2009

INGREDIENTS

1 bag of frozen corn (baby white corn is the best)
1 can of black beans, rinsed
2 cups diced tomatoes
1/2 of a medium red onion, diced
1/2 bunch cilantro, chopped
Italian Dressing drizzled to taste
drop of Tabasco to taste

Mix ingredients well and serve with tortilla chips or fritos.

Grape Tomato and Ripe Peach Salsa August 8, 2009

INGREDIENTS
1 pint grape tomatoes, diced (red or yellow)
1 large peach, diced
1 avocado, diced (optional)
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/2 of a lime
kosher salt to taste

Mix grape tomatoes, peach, avocado, red onion and cilantro in a bowl. Squeeze juice of 1/2 a lime over ingredients. Add kosher salt to taste. Serve with tortilla chips or on top of grilled fish.

Bruschetta with Tomatoes and Basil August 10, 2008

3-4 medium ripe tomatoes
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
8-10 fresh basil leaves, chopped
Kosher salt and freshly ground pepper to taste

1 French baguette
olive oil

Slice the baguette on a diagonal in 1/4 inch slices. Use a pastry brush to coat one side with olive oil and arrange on a baking sheet. Bake at 450 on the top rack of the oven for 5-6 minutes, until golden brown.

Remove the seeds and juice from the tomatoes and chop finely. Add minced garlic, olive oil, balsamic vinegar, chopped basil, salt and pepper. Can be made ahead and refrigerated for several hours.

Place tomato topping on each baguette slice and serve immediately. Makes 50 slices.

My notes:

• I used whatever tomatoes I had on hand, which turned out to be a combination of local heirloom, which are very juicy, but flavorful (I drained some of the juice), and local cherry tomatoes.
• You can use purple basil in this recipe.
• Rue Cler’s French baguette is crispy on the outside and soft on the inside, which makes perfect bruschetta with the added bonus of supporting a local bakery.