Pico de gallo

The best, freshest salsa

• two medium sized tomatoes or three roma tomatoes
• half of a large red onion
• 1-2 whole jalepenos depending on heat preference
• 1 lime (or lemon)
• salt
• cilantro (recommended)

cut the vegetables into large chunks to help fit into food processor. Pulse briefly 3-4 times, stopping to use spatula to even out the large remaining chunks, making sure they get chopped and not stuck on the sides.

In bowl, add lime juice, pinch of salt and chopped cilantro. Mix well. Refrigerate at least 1 hour to let flavors mix.  

Cod and Lemon caper cream sauce with bourbon

I used cod steaks.

• 1 inch thick cod steak
• flour, salt, pepper
• 1 T olive oil

Pat cod dry, sprinkle both sides with salt and pepper. Coat lightly in flour. Heat oil in pan, fry first side 4-5 minutes. Flip and cook on other side 4-5 minutes or until fish is done and flaky.

Lemon caper cream sauce

• 1 stick butter
• 1 T capers
• 2 medium sized shallots
• 1 clove garlic
• 1 T flour
• 1.5 oz. bourbon or white wine
• 1 oz. stock
• salt, pepper to taste

Melt butter. Sautee shallots, garlic and capers for 1-2 minutes. Add flour, stock and bourbon. Add cream, bring to simmer. Let reduce for 7-10 minutes, until sauce is thick. Season with salt and pepper

Lemon to sprinkle over everything, parmesan cheese if making pasta. 

Chickpea stew

• 8 oz. dried chickpeas
• 2 c stock
• 1 large can diced tomatoes, drained.
• 1 large can peeled plum tomatoes
• 2 zucchinis
• 2 c diced onions (3 small ones)
• 6 cloves garlic
• 3 oz. tomato paste
• 1/2 T cinnamon
• 1 T cumin
• 1/2 T coriander
• 1/2 T garam masala
• 1 T chili flakes or powder
• 4 chicken thighs
• 3 T olive oil, separated
• 1/2 t salt
• 1/2 t pepper

Fry chicken thighs in 1 T oil. Sweat onions. Add garlic and tomato paste, cook 2 min. Add tomatoes, spices, oil, zucchini and stock. Place chicken thighs on top of stew. Simmer 1 hour uncovered. Serve over couscous or rice. 

Easy tomato soup

So easy.

• 1 6 oz. can tomato paste
• 2 c broth
• 1 T basil
• 1/2 t salt
• 1/2 t pepper
• 1 T olive oil
• sour cream

Spinach artichoke dip

• 8 oz. can artichoke hearts
• 8 oz. spinach
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 lemon, juiced
• parmesan cheese
• 1 t salt
• 1 t pepper
• 1 t mild chili powder or paprika
• 8 oz. shredded mozzarella
• optional: frank's red hot sauce or crushed chili flakes

chop artichoke hearts and spinach in food processor. Mix in all ingredients except mozzarella. Put in oven safe dish and top with remaining cheese. Cover with foil and bake at 375 for 25 min.

BBQ spice rub

Dry rubs are a great way to change up barbecuing. The brown sugar in this one gives a great crispy and caramelized crust.

• 2 T fresh ground salt
• 2 T brown sugar
• 1 T black pepper
• 1 t ground cumin
• 1/2 t ground coriander
• 1 t garlic salt
• 1 t paprika
• 1 t chili powder (something kind of smoky like ancho or chimayo is great)

Optional

• 1 t ground coffee

     or

•  1 t cayenne chili powder