In the Kitchen

Ingredients 8-9 Roma tomatoes 1/2 roasted red pepper 1/2 cup fresh basil, chopped 1/3 cup grated Parmesan cheese 2 large garlic cloves, crushed 2 Tbsp. olive oil Instructions Preheat oven to 350˚F. Cut the tomatoes in half, remove the seeds … Continue reading →

Ingredients 4 large bell peppers, any color is fine 1 tsp. extra virgin olive oil 1/2 tsp. freshly cracked black pepper 2 tsp. fresh thyme leaves Kosher salt to taste, or about 1/4 tsp. Instructions Quarter peppers and remove seeds, … Continue reading →

Ingredients 6-8 Roma tomatoes 8 green onions 1 small white onion /li> 3 Chile peppers (Jalapeño, Serrano or Anaheim) 3/4 cup fresh cilantro, chopped Juice from 1 lime 1 Tbsp. minced garlic Salt to taste Instructions Over a medium fire, … Continue reading →

Make a roasted red pepper and oregano sauce to enhance the flavor of fresh asparagus. Fresh herbs enhance any meal. Ingredients 2 roasted red bell peppers 2 garlic cloves, chopped 2 tablespoons fresh oregano 2 teaspoons fresh lemon juice 1/2 … Continue reading →

Instructions Prepare 1 (14- to 16-oz.) box cornbread and muffin mix according to package directions. Stir 2 tablespoons minced, seeded, and deveined jalapeño into batter. Bake according to package directions. After removing muffins from the oven, generously brush tops of … Continue reading →

This versatile menu addition can be served hot or cold. Ingredients 1 (1-lb.) eggplant 1/4 cup balsamic vinegar 2 teaspoons minced garlic 1/2 teaspoon salt 3 cups diced tomato 1/2 cup chopped green bell pepper 2 tablespoons chopped fresh basil … Continue reading →

Recaito, a pungent mixture of the culantro, cilantro, onion, garlic, and pepper, is a staple ingredient in many Puerto Rican and other Latin dishes. While this puree is the foundation of many dishes including soups, stews, bean and rice dishes, … Continue reading →

Yield: 3 cups. Ingredients 1 red bell pepper 1 yellow bell pepper 1 poblano pepper 5 garlic cloves, peeled 1 teaspoon olive oil 4 to 5 avocados, peeled and seeded Juice of 1 lime ¼ cup chopped red onion 1 … Continue reading →

Make these pickles using fresh cucumbers from your garden and store in the refrigerator. They will keep for several months, and you can enjoy them on sandwiches, burgers or in salads. Yield: about 2 quarts pickles. Ingredients 7 cups thinly … Continue reading →

Make a batch of this delicious corn relish and you’ll have it on hand for months. Use this relish as a condiment at any meal and enjoy the taste of fresh corn all year. Yield: About 1 ½ cups relish. … Continue reading →