Friday, July 31, 2009

Seeing red!

Today, seeing red is not such a bad thing. It means we have our first tomato ready in the garden. It's just a bit too pink to pluck yet, but tomorrow...Yep, I can taste it already. Sliced, warm with a bit of salt and pepper. Mmmm. My mouth is watering.
The plants have been loaded with tomatoes for sometime, and in a few weeks, they'll be coming faster than I can shake a stick at them. The onions and peppers are coming along nicely too, and will hopefully come together to make some wonderful salsa, which I love to can and enjoy all winter long. Mmm. Bring on the nacho chips. I can hardly wait.


Beth said...

I wish I knew how to can 'cause my hubby makes a mean salsa that I'd love to eat any time of the year! Don't you just love eating a tomato right off the vine? We had so many last year...BLT's are a big favorite at our house! YUM! Enjoy!

blessed to be a Mom said...

Are you willing to share your salsa recipe or is it a secret? My Dad cans salsa and is always looking to try a new recipe. Thanks!

Shelli said...

Jamie, Stefanie made this and I've been sharing with everyone I know. Just perfect for all those garden veggies. I couldn't find white wine vinegar and used red wine instead.

Italian Garden Salad

8 oz. uncooked spaghetti
1 cup fresh cut green beans

6 tbsp canola oil
3 tbsp sugar
2 tbsp white wine vinegar
1 garlic glove - minced
1 tsp salt
1 tsp dried parsley flakes
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp onion powder

2 cubs cubed cooked chicken
1 med. green pepper, julienned
4 oz. colby-mont. jack cheese, cubed (I used Kraft crumbles)
1 med. zucchini, sliced
1 small yellow summer squash, sliced
1 small red onion, halved and sliced
8 cherry tomatoes, halved

Shredded parmesan cheese, optional

1. Cook spaghetti. During last 4 minutes of boiling add green beans.
2. Meanwhile, combine dressing ingredients together in large bowl.
3. Add chicken, pepper, cheese, zucchini, squash, tomatoes, and onion.
4. Drain spaghetti and beans and rinse in cold water.
5. Add to other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with parmesan cheese if desired.

jamie said...

wow. Thanks for sharing Shelli. This sounds amazing! Curious if I could get the same effect with a bottled dressing?. Any thoughts on that (I'm a pretty simple cook that likes to take short cuts.)

Shelli said...

You know it was a like a sweet Italian. We have a Magic Bullet which makes it super easy to make. Put everything in there and pulse. Then toss over veggies. Might have to raid mom's garden again.