Fresh Salsa with Heirloom Tomatoes

Fresh Salsa | Healthy Green Kitchen

I grow many types of organic heirloom tomatoes each summer. Though I have made and water-bath canned several different kinds of cooked salsas in years past, I decided not to bother this year. I far and away prefer to make and eat fresh salsa (aka Salsa Fresca or Pico de Gallo) with my tomatoes right after I pluck them off the vine.

Fresh Salsa | Healthy Green Kitchen

I take a pretty loose approach to salsa making. I don’t really follow a recipe- I simply chop up a slew of tomatoes, then add a little of this and a little of that. Red onion is a must. So is lime juice, cilantro, and some jalapeño chile. Sometimes I may add cucumbers…avocado is another option. In the pictures here, you’ll notice I added fresh (raw) corn sliced right off the cob.

Fresh Salsa | Healthy Green Kitchen

Below is a basic fresh salsa recipe with which you may play around. Chop the tomatoes as big or as small as you like, and use different colored heirloom tomatoes, if possible (though if you want your salsa to contain as little liquid as possible, it’s best to use plum tomatoes). Make a little to snack on with crackers or chips, or to eat with veggies, or throw together a big batch to enjoy with tacos or any Mexican-inspired meal. I’ve been known to eat a big bowl in lieu of a salad! Have fun and enjoy.

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Quinoa Salad with Black Beans + Corn

Quinoa Salad from Healthy Green Kitchen

Do you have a favorite summertime potluck dish? I do and you are looking at it!

Quinoa Salad from www.healthygreenkitchen.com

I’ve been making quinoa salad in one form or another for years. I like to play with the beans, veggies, and herbs I add based on what I have in the house/what’s in season. Black beans are definitely my preferred bean, and as soon as fresh local corn starts to make an appearance in markets around here, corn is pretty much a must. I’ve added basil on occasion but cilantro is definitely a better fit with the other elements in this particular salad.

Quinoa Salad with Black Beans and Corn

If you are as yet unfamiliar with quinoa, it’s a seed that’s native to the Andes region of South America. I ate it several times when I was recently in Peru, cooked in a stew. While it behaves like a grain, quinoa is actually more nutritious than most grains because it is high in protein, iron, and calcium. Quinoa is also gluten-free.

Quinoa seeds are coated with a bitter substance so you need to rinse quinoa very thorough before cooking. Moreover, quinoa benefits from a several hours-long soak in water in order to deactivate the naturally-present enzymes that bind up the nutrients within. For this reason, on days when I am planning to cook quinoa, I like to place it in a large bowl and cover it with water for 2-3 hours. Then I pour off the water, and rinse the quinoa in a fine mesh strainer before proceeding to cook it.

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Seared Wild Salmon with Spicy Brown Butter Corn and Cucumbers

If you read my post about why and how to choose fish wisely, then you know that I think wild Alaskan salmon is a great choice for those who eat fish. I generally gravitate toward Asian flavors when I make salmon- and I typically utilize the broiler or grill- so when I spied the recipe … Read more

Panzanella with Avocado, Corn, and Smoked Mozzarella

panzanella

I am getting ready to spend the weekend with blogger friends old and new at an event called the Big Summer Potluck in Pennsylvania. I am really excited :) I didn’t want to leave before sharing this salad, however, since it’s the first meal I made with ripe heirloom tomatoes from my garden. I’ve had … Read more

Pizza Three Ways, Barry Wine Style

Once again, a big a gigantic thank you for voting me into Round 5 of Project Food Blog. This week’s challenge prompt asked us to put our own spin on pizza. If you like this post and would like to see me in Round 6 (yes, please!) you can vote for my blog here. When … Read more