Tomato

Simple Salad

simple saladtomato and cucumber salad

This is a simple salad that goes well with many dishes and can be adjusted slightly to your taste and texture.

Ingredients:

  • 1 tomato, diced small or bite sized
  • 1/2 small onion, diced small or bite sized
  • 2 small/medium cucumbers, diced small or bite sized
  • 1/2 tsp. unrefined salt, or to taste
  • 2 Tbs. fresh parsley or mint, chopped (or mix both)
  • OR 1 Tsp. dried mint
  • 1-2 Tbs. fresh squeezed lemon juice (taste after adding 1 Tbs. and see if needs more)
  • 1-2 Tbs. EV olive oil (taste after adding 1 Tbs. and see if needs more)

*Since vegetables are various sizes, the salt, lemon juice and olive oil should be used as guidelines, use your taste to guide how much you need.

Instructions:

Mix all ingredients together in a bowl and enjoy.

Traditional Mexican Salsa

photo 1 (3)

Ingredients:

2 tomatoes

5 dried red chili peppers (or 1 Tbs. crushed red chili peppers)

1 Serrano pepper

1 garlic clove

1 med onion, use ¾ in the blended ingredients and chop ¼  to add at the end

1 cilantro, chopped small

½ tsp. salt or to taste

Instructions:

Put the tomatoes, dried red chili papers and Serrano pepper in a small pot and let boil about 5 to 10 minutes (or until the tomato skin bursts a little.)

Then blend all the ingredients (except cilantro and ¼ chopped onion) until well blended. Then pour in to a bowl and add onion and cilantro as much as u would like. Then add the ¼ chopped onion and cilantro in to salsa and stir. Then add salt to taste and stir once more.

Notes:

This can be stored for a few days in the fridge.

Green Bean Stew

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This is a great dish for spring/summer as green beans and tomatoes are in season and this dish is eaten at room temperature.

Recipe:

1 ¼ lb. fresh green beans, toped, tailed, washed, and cut into 1 inches in length

1 ¼ lb. tomatoes, peeled and chopped

5 Tbs. extra virgin olive oil

1 medium onion, minced

1 tsp sea salt (or salt to taste)

8 garlic cloves peeled and mashed with ½ tsp. sea salt (to absorb the juices)

Instructions:

Prepare green beans, tomatoes, and onion then put in separate bowls (this will make the process less complicated).

Heat the olive oil on medium low for a few minutes; add onions and sauté for about 10 minutes or until golden.

Add the green beans and 1 tsp. salt and sauté for a few minutes until they become glossy and brighter green.

Add chopped tomatoes, mix well and cover the pot. Boil gently for about 40 minutes or until the beans are tender and the sauce has thickened.

The last few minutes of cooking add the mashed garlic, mix well and turn off heat. If garlic is too excessive for you, you can reduce amount.

Let cool for about 1 hour to room temperature or warm.

Serve with rice or a side of beans such as hummus, and/or pita bread.

Notes:

This version is a vegetarian one; however, you can make it with meat by adding stew meat after the onions are golden and then complete the following steps.