Roger’s Salsa: Roger Lipp
12 tomatoes (or two large cans of crushed tomatoes)
1 (15 oz) can of tomato sauce
1 bunch cilantro, chopped coarse down to the stemmy part
2 stems green onion, chopped medium
1 red onion, chopped medium (I use two slices from the center portion)
2 jalapenos, chopped fine (leave seeds in) — if you want mild salsa substitute Anaheim peppers; if
you want hot salsa substitute 4 habaneras.
4-5 garlic cloves, chopped fine
Combine these ingredients in large glass bowl.
If tomatoes were room temp to start with, I add two ice cubes and mix in. The following seasonings are very approximate… I don’t measure.
Add the following seasonings to taste (measurements given are approximately what I use… ish)
2 T fresh oregano leaves, chopped
1 T cumin powder
1 T coarse ground black pepper
1 T fresh basil, chopped
1 tsp marjoram
I have to admit I was pretty jealous of Roger and his world-famous (OK maybe more friend and family famous) salsa, but now I have bragging rights of my own – Bruschetta.
I spent weeks working on a recipe – finding what other people were doing – tweeking and tweeking until I got something that I loved. Now when I’m asked to bring something to a party, I make the bruschetta several hours ahead and let it set in the fridge and let all the flavors meld.
Bruschetta: Kathi Lipp
1/3 c. olive oil
3Tp. balsamic vinegar
1/8 c. chopped fresh basil or 1/2 tsp. dried
Pinch of freshly ground black pepper
4-5 medium, ripe tomatoes, (I prefer Roma, but any firm tomato will do) seeded and chopped. Drain in a strainer for 15 minutes. (You can use a paper or cloth towel to very gently press out the extra moisture)
2 baguettes, cut into 1/2-inch slices
4 cloves garlic, sliced in half
½ c. grated Parmesan cheese
Combine oil, vinegar, basil and pepper in a large bowl and whisk together. Add drained tomatoes to oil and vinegar and toss to coat. Allow to marinate for at least 15 minutes, and up to 4 hours.
Toast bread slices on one side, flip and then sprinkle with Parmesan cheese on the other. Once toasted, rub the cut side of the garlic on the top of each slice.
Top each slice with the tomato mixture.
Serves 8 as an appetizer
Nothing makes me feel more “gardeny” than to go out to our back patio and harvest dinner. This is a pretty simple dish, but nothing will highlight your gardening prowess better than the recipe below.
8 Roma tomatoes, seeded and diced
2 cloves of garlic, minced
½ c. butter, melted
¼ c. chopped fresh basil, or 1 T, dried
8 ounce dried angel hair pasta, cooked
Parmesan Cheese, grated
Combine tomatoes and garlic in a saucepan. Simmer for 15 minutes then set aside.
Toss pasta with butter and basil.
Stir in tomatoes and serve with Parmesan cheese grated on top.
If I could only have one item growing in my garden, it would be tomatoes. If I could only have two, the next item would be bushels and bushels of basil. Make this pesto one time and you will want to install an indoor hot house to grow basil year-round.
2 c. fresh basil leaves
4 tsp minced garlic
2 T pine nuts, roasted
1/3 c. extra-virgin olive oil
2 T fresh-grated Parmesan
Salt and pepper, to taste
Chop the basil, garlic, and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper.
Do you have a favorite garden recipe? Mind sharing with us?
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.
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