Strawberry Avocado Pico De Gallo

A refreshing combination of sweetness and tanginess, this pico de gallo is perfect with tortilla chips, tacos, quesadillas or even a giant spoon!

INGREDIENTS

• 1 California Avocado, halved, seeded, peeled and diced
• 1 cup diced strawberries
• 1/3 cup diced mango
• 1/2 jalapeño, seeded and minced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon honey, or more to taste
• Juice of 1 lime
• Kosher salt, to taste

INSTRUCTIONS

• In a large bowl, combine avocado, strawberries, mango, jalapeño, onion, cilantro, honey, lime juice and salt, to taste.
• Serve immediately.

Tomato Soup

3 14.5 oz cans diced tomatoes
3 cups chicken broth
2 bay leaves
2 Tbs. Unsalted butter
1 onion minced
1 Tbs. Light brown sugar
1 Tbs. Tomato paste
Salt
2 Tbs. Flour
1/2 cup heavy cream
Pinch of cayenne

1. Heat broth mixture:  drain tomatoes, reserving juice.  Add broth to
reserved tomato juice to measure 5 cups (add water if necessary).
Bring broth mixture and bay leaves to a boil, covered, in large
saucepan and set aside.
2. Sauté tomato mixture: meanwhile, melt butter in large Dutch oven
over high heat.  Add drained tomatoes, onion, brown sugar, tomato
paste , and 1/2 tsp. salt.  Cook until tomatoes are dry and beginning
to brown, 11-13 minutes.  Stir in flour and cook for 1 minute.
3. Purée, finish, and season: purée soup in batches in blender (I use
our immersion blender right in the pot) until smooth.  Return soup to
pot and stir in cream and sherry.  Return to brief summer and then
remove from heat.  Season with salt and cayenne to taste.

Red Cabbage Salad

•       2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water

• 1/4 cup white sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

• PREP
  20 mins
• COOK
  1 hr 30 mins
• READY IN
  1 hr 50 mins

Directions

1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Fajita Marinade

Juice of 1 lime
2 tbs olive oil
2 cloves garlic
1/2 tsp cumin
1/4 c fresh cilantro

From Simply Recipes

Potato Soup

6-8 potatoes, peeled
2 small onions, chopped
1-2 carrots, chopped
1 stalk celery
3 cubes chicken boullion
1 tbs parsley flakes
5 c water
1 tbs salt
pepper to taste
1/4 c margarine
1 (13 oz) can evaporated milk

Cut potatoes into bite-size pieces. Put all in crock pot except milk.  Cover and cook on high 3-4 hours or low 10-12 hours.  Stir in milk during last hour.  Thicken with corn starch or flour to your preference.


From Kelly Johannessen
12/2012