I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!
Since I don't like salad dressing, I created this simple salad. Not only is it yummy but it is better for you since the only dressing it does have is the one it creates. After we finish eating the veggies, I like to strain the seeds out of the juice and use it as a salad dressing substitute on a green salad. Since you make it in a bowl with a sealable lid, it is great for picnics or potlucks. The prep time also includes refrigeration time.
This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise.
Be sure to slice the cucumbers and onions very very thin!
Serve as salad or top open faced sandwiches with it!
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.
I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.
I could eat an entire loaf of bread dipped in this tasty oil!! This is a versatile recipe, adjust the herbs and spices to your taste. This can be kept in the fridge for up to a month, bring it to room temperature and stir it before serving.
Hey Jude has a dipping oil #81891, which I made.(yummy!) Had left-overs, sooooo...use as a saute for summer squash. Was it ever good! A chef's hat tip to Hey Jude for this versatile blend. Bet it's good on pasta. NOTE: Ingredient listed as olive oil, but use Jude's dipping oil mixture.
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