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Cherry tomatoes and Sage with Pasta
A wonderful, light summer meal. Someone showed me this meal, so I don't have an exact recipe. If you
want fresh sage from the farm, ask me or the greeter.
Butter, up to a ½ stick
1 quart Cherry tomatoes, preferably red, stems removed, sliced in half
Handful Fresh sage
Pasta of your choice
Salt and pepper to taste
1. Boil water and cook pasta.
2. Melt butter in saucepan over medium heat and sauté sage for a minute until wilted (not burned!)
3. Add cherry tomatoes and sauté gently until heated through.
4. Add salt and pepper and toss with pasta. Add cheese if desired and serve with a salad and bread
Kris Larson, April 2008
Gazpacho
5 large tomatoes, divided
2 cups tomato juice
2 cloves garlic
2 Tbsp lime juice
1 tsp dried oregano leaves
1 small cucumber, coarsely chopped
1 cup chopped yellow bell pepper (or red)
1 cup chopped celery
6 green onion tops, thinly sliced
2 Tbsp finely chopped cilantro
Salt and pepper to taste
1. Cut tomatoes into halves; remove and
discard seeds. Chop tomatoes, reserving 1 cup. Process remaining tomatoes, tomato juice, garlic, lime juice, and oregano in food processor or blender until smooth.
2. Mix tomato mixture, reserved tomato,
cucumber, bell pepper, celery, 5 green onions, and cilantro in small bowl; season to taste with salt and pepper. Refrigerate until chilled, 3 to 4 hours.
3. Serve in chilled bowls. Serve with avocado, sour cream,
the remaining green onions, or hot pepper sauce.
Kris Larson, April 2008
Pico de Gallo
We still have a taste of summer left in the season. Try this late-season salsa! We have almost all ingredients fresh from the fields…
2 ripe tomatoes, finely diced
2 garlic cloves, finely chopped
3 hot peppers, seeded and finely diced
¼ cup finely diced white onion
2 Tbsp. chopped cilantro
Salt, to taste
2 tsp. apple cider vinegar (or juice of one lime)
Combine all ingredients in a bowl, including tomato juices. Let stand 20 minutes before serving.
Serve with Chips for a wonderful
Kris Larson, April 2008
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