Just wanted to share some of my favorite summer recipes with you…and I don’t cook. But these are so easy and yummy and fun, you’ll say “thank ya kindly” from the bottom of your non-cooking heart…trust me!
Summertime Tomato Salsa
Makes 3 cups
| 5 med vine-ripened tomatoes | 5 green onions, minced |
| 1/2 tsp salt | 1 jalapeno pepper, seeded & minced |
| 2 tsp. minced cilantro | 2 tsp. balsamic vinegar |
| 2 tsp. olive oil | pepper & salt to taste |
Core & dice tomatoes into medium bowl – add salt and let sit for 1.2 hour; pour off juice. Add green onions, jalapeno pepper, & the rest of your ingredients. Chill. Serve with tacos, chicken, fish, steak…or sit happily and munch with chips. You can’t eat just one. No, you can’t.
The BEST Summer Potato Salad
Serves 10-12
| 7 large Idaho potatoes | 7 eggs |
| 2 cups mayo | 1 3/4 c. minced red onion |
| 3/4 c sweet pickle relish | 3-4 celery stalks, diced |
| 1 tsp. celery seed (don’t omit!) | 1/2 tsp. salt or to taste |
| Fresh ground black pepper to taste |
Peel potatoes, cut them in half & drop them into a large pot of boiling water. Cook until fork tender. Meanwhile, hard boil eggs. Peel them, put them in a large bowl and mash them with a potato masher until they are the chunkiness you prefer. Drain potatoes, cut them into bite sized pieces & add to bowl along with all other ingredients. Stir gently and then chill. Now dip your fork in and prepare to drift away into Potato Salad heaven…no really!
Fresh Corn Summer Salad
Makes 8 cups
| 6 ears of sweet corn | 1 red pepper, chopped |
| 1 yellow pepper, chopped | 1 red onion, minced |
| 1/2 c. cilantro, chopped | 1/4 c. olive oil |
| 1/4 c. lime juice | salt & pepper to taste |
Cut the fresh corn off the cob and steam for 3-5 minutes in 1/4 cup of water. Remove lid and cook, stirring, 2 min. more until the water evaporates. Toss corn with all other ingredients & chill. Serve with any grilled food or at any picnic…you will LOVE this fresh and fun summer dish.
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