1, 16 oz. bag frozen shelled edamame (whole soybeans)
1/2 an avocado, peeled
1 lg or 2 smaller cloves garlic, peeled
small handful fresh parsley (rinsed)
small handful fresh cilantro (rinsed)
1 tsp. lemon juice
3 TBS. olive oil
dash of salt
Add all ingredients to food processor and blend until smooth, add more olive oil if needed. Can serve immediately but the taste gets better when refrigerated for several hours to overnight.
Great with assorted vegetables, pita chips, crackers or tortilla chips.
Salsa is simple to make and can taste fresh year round. In the summer months when tomatoes are overflowing in the garden and farm stands, I use those but in the winter months it’s pretty easy to make a fresh tasting salsa using good quality canned tomatoes. When tomatoes are not in season, canned actually tastes better than the bland, hard tomatoes you find in the store due to the fact that canned are picked at peak ripeness. Try to choose organic, low sodium brands when purchasing canned tomatoes.
Here’s the recipe:
1 – 15 oz can diced or petite tomatoes (or about 4-5 large fresh when in season, diced small)
2 cloves garlic, minced
1 small onion, diced small
juice from 1/4 of a lime
1/4 tsp. Himalayan pink salt
few grinds black pepper (or shakes)
drizzle of olive oil
1/2 or 1 whole green bell pepper, diced (depending on size)
1 fresh jalapeno pepper, diced
Mix all ingredients in a large bowl, stir gently mixing well.
Can serve immediately or refrigerate a few hours to a day or two. Serve with tortilla chips. I prefer Xochitl chips as they are organic, no GMO’s, they’re thin and crispy…delicious!
If you’re in a hurry or don’t have all the ingredients, you can share, if you’re willing, your sister-in-law’s home canned salsa!
1 ripe avocado
1 clove garlic
1/4 of a sweet onion
1/2 small green bell pepper, diced small
6-8 cherry tomatoes chopped or 3 Tbs of good quality, organic canned tomatoes
juice of 1/2 lime
drizzle of olive oil
1/2 tsp. salt and a few grinds of black pepper
Mash avocado until smooth and creamy adding lime juice and olive oil to help make it smooth. Add remaining ingredients and mix gently but well.
Chill for at least an hour or several hours. Goes well with tortilla chips and carrot, bell pepper or other veggies. It tastes delicately nutty and fresh. Enjoy!
2 cups plain Greek yogurt
1/2 tsp. Himalayan pink salt
1/4-1/2 tsp black pepper
1 TBS. dried dill (or 3 TBS, fresh, chopped dill)
1 TBS. chopped mint leaves
1 TBS dried cilantro (or 3-4 TBS. fresh cilantro, chopped)
1 tsp. dried tarragon
dash of cayenne
Mix all ingredients well. Refrigerate overnight. Stir and serve with vegetable sticks, chips or pita chips. It’s also great dolloped onto chicken or fish.
1 large or 2 small eggplant, washed and diced about the size of cherry tomatoes
1 small onion, chopped
1-2 garlic cloves, minced
extra virgin olive oil – will use roughly 4-5 tablespoons
Himalayan pink salt and freshly ground black pepper
3 tablespoons sundried tomatoes, finely diced
Toss all ingredients up to the salt (leave black pepper and tomatoes out of cooking steps)
Bake in 400° oven about 30 minutes, until soft and golden, stir a few times during cooking. Remove from oven, add pepper, sundried tomatoes, another drizzle of olive oil and salt if needed. Mash with a fork until only slightly chunky and well combined. Transfer to serving bowl alongside, crackers, pita chips, tiny rye toasts, or veggie sticks.
1 can white beans of choice-rinsed and drained [ white, great northern or butter beans are a good choice]
1 Haas avocado halved, peeled
1 tsp. lemon juice
2 tsp. dried dill [or 4 teaspoons fresh dill]
1 small clove garlic crushed or 1/2 tsp. garlic powder
2-4 TBS. olive oil, sesame oil or grape seed oil
a few grinds of black pepper
Mash beans and avocado well or puree in blender or food processor, add remaining ingredients and chill at least 2 hours. Serve with carrot sticks, pepper strips, snap peas, celery, and other favorite veggies or with pita, Rye toasts, or non-GMO tortilla chips.