• Salsa Fresca


    We love salsa…all salsas.  I think the hardest salsa to make is red salsa–I’m not sure why, but most of the time when we make red salsa at home it’s good but just not memorable good.  Green salsas on the other hand almost always turns out great…go figure!  Anyway, I got this recipe from my friend Mary, who got the recipe from a lady in El Paso, and it really is excellent—yes it’s that good….FINALLY!!!!

    Start slowly with the jalapenos as all jalapenos vary in heat.  You may also want to add more lime juice and/or salt.  The flavors definitely meld after the salsa has been refrigerated for hours, so try to make this one in advance—it’s worth it!

    • 1 package of grape tomatoes (about 1 pound)
    • 1-2 jalapenos (more or less to taste)
    • Handful of cilantro, chopped
    • 1 14.5 can of tomatoes, diced, whole or stewed (I used diced with mild green chiles)
    • Juice from 1 lime (add more if necessary)
    • 1 tsp. minced garlic
    • salt to taste


    1. Blend all ingredients. Taste and adjust seasoning, if necessary.
    2. Refrigerate….tastes better with “age.”

    Salsa Fresca:


  • Mediterranean Cous Cous Salad


    We had short ribs for dinner tonight, and I needed a quick side dish to go with it.  This salad came out so delicious, and I will definitely make this one again!


    • 1 c. whole wheat cous cous
    • 1 1/2 c. water
    • 2 TBSP olive oil
    • salt
    • 1 c. cherry tomatoes, halved
    • 1/2 c. English cucumber, chopped
    • 3 garlic cloves, minced
    • 1 /2 of an orange, yellow, red, or green bell pepper, chopped
    • 1/2 c. artichoke hearts
    • Juice of one lemon
    • 1/2 c. crumbled feta cheese
    • 1/4 c. fresh herbs, minced (I used mint and basil)


    1. In a covered saucepan, bring cous cous, water, olive oil, and salt to a boil; then turn off heat and keep on burner for 5 to 7 minutes.  After 7 or so minutes fluff cous cous with a fork.
    2. Meanwhile, combine tomatoes through lemon juice in a bowl; then add the cous cous, and toss to combine; then add the feta cheese and herbs and toss once again. Taste and correct seasoning, if necessary.

    Mediterranean Cous Cous Salad:


  • Pasta Salad


    My mother-in-law started makes a delicious pasta salad during the summertime, and this is my version.  It’s super tasty, and it works well as a main dish or a side dish.


    • 1/8 to 1/4 c. olive oil
    • 8 to 10 garlic cloves, minced
    • 2 c. cherry tomatoes, halved
    • salt
    • 1 lb. pasta
    • 1 lb. fresh mozzarella, cubed
    • 1/4 c. fresh basil, chiffonade
    • 1 c. quartered artichoke hearts


    1. Cook pasta according to package
    2. Put the tomatoes in a bowl and add some salt.
    3. Heat olive oil in a skillet; then add the garlic and cook for 3 minutes; then add the tomatoes and cook for another 5 minutes.
    4. Put pasta in a big bowl, add the tomatoes and garlic with the oil and toss to combine.  Then add the cheese, basil, and artichoke hearts and toss again.

    Pasta Salad:


  • Greek Pasta Salad


    This recipe comes from one of my favorite cookbooks: Stop and Smell the Rosemary. This pasta salad is delicious and a definite crowd pleaser. You can keep it vegetarian or grill up some chicken and top the salad with the grilled chicken. It’s also a great picnic or potluck dish as it can sit at room temperature with no problems.


    • 2/3 c. olive oil
    • 6 TBSP fresh lemon juice
    • 1/4 c. red wine vinegar
    • 4 garlic cloves, minced
    • 3 TBSP fresh oregano, minced
    • 1 tsp. salt
    • 1 tsp. pepper


    • 12 oz. pasta
    • 1 1/2 c. grape tomatoes, halved
    • 3 ribs celery, chopped
    • 1 cucumber, peeled and chopped
    • 5 green onions, chopped
    • 2 green bell peppers, seeded and chopped
    • 1 1/2 c. chopped fresh parsley
    • 12 oz. feta cheese, crumbled
    • 20 Greek olives, pitted (optional)
    • 12 pepperoncini, chopped (optional)
    • Grilled chicken breasts (optional)


    1. Whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
    2. Cook pasta according to directions on box. Combine pasta, tomatoes, celery, cucumber, green onions, bell peppers, parsley, and feta (if using olives and/or pepperoncini add now) in a large serving bowl. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken if desired.

    Greek Pasta Salad:


  • Dilled Potato Salad with Asparagus


    Originally I was going to make Dilled Chicken Fricasse with New Potatoes and Asparagus for dinner, but -s decided he really wanted to smoke chicken legs. I really needed to use up the asparagus and potatoes, and since the dill in our garden is exploding, we needed to use some of that too. So I created this delicious potato salad. It’s served room temperature, and it doesn’t have mayo, which makes it a good dish to bring for a picnic or potluck where the dish is going sit out for a while.

    It wasn’t until we were eating dinner that I realized the flavor components of the potato salad are very similar to the dilled chicken fricasse recipe…no wonder I loved it!


    • 2 garlic cloves, minced
    • 1 shallot, minced
    • zest and juice of 1 lemon
    • 1/4 tsp. salt (plus more for the potatoes and asparagus)
    • 1/4 c. chopped fresh dill
    • 3 TBSP olive oil
    • 1 1/2 lbs. new potatoes
    • 1 lb. asparagus


    1. Combine the garlic through the olive oil in a small bowl and set aside.
    2. Cook the asparagus (either in boiling water or in the microwave), until for tender. Depending on the size of the potato, either halve or quarter them and season with salt.
    3. Steam the asparagus, until fork tender. Cut the asparagus into 2 inch pieces and season with salt.
    4. Combine the potatoes and asparagus in a bowl and pour dressing over. Toss to combine and serve room temperature.

    Dilled Potato Salad with Asparagus: