Sunday, July 29, 2007

Dinner!/Cherry Tomato Salsa, Pickled Beet Salad

Tonight, my hubby and I mustered up the ambition to tackle the tangled mess we call a garden:
After much sweating and swearing, we extracted some good sized ears of corn, a ton of beets, some onions, cilantro, jalepenos, and at least a million yellow pear and cherry tomatoes (and a child sized zucchini we named "Bob").

I love planning dinner around the summer garden; we had some amazing buffalo steaks, fresh corn, beet salad, and salsa with chips tonight, with cold slices of yellow watermelon for dessert. It doesn't get any better than this!
Now, if I can only find a recipe for Bob...

Cherry Tomato Salsa
1 clove garlic, pressed or finely chopped
1/3 cup cilantro, chopped
2 jalepenos, finely diced (include some seeds if you like some heat)
2 cups cherry tomatoes, cut into quarters (chopped if you prefer)
2 tb fresh lime juice
salt and pepper to taste
Mix all ingredients and chill

Pickled Beet Salad:
5 cups beets, boiled, peeled, and sliced
1 cup apple cider vinegar
1 cup water
1/2 tsp whole allspice
1/2 tsp whole cloves
1/2 inch cinnamon stick
couple peppercorns
1/3 cup sugar
Boil vinegar, water, sugar and spices for a couple minutes, stirring occasionally. Pour mixture over beets, stir to coat, and chill.

p.s. completely unrelated country-girl fact:
if you give a mouse to a chicken, the chicken will eat it.

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