I’m a shopper/consumer who will NEVER buy pre-made salsa in the grocery store again! No matter how good it looks in the plastic container sitting in the refrigerated section of Whole Foods, it’s never better than my home-made salsa! The fresher the ingredients, the better! For this recipe, I picked the early-girl tomatoes, cilantro, onions, peppers, and garlic. It was amazing! I hope you enjoy this as much as we do!
3-4 “Early Girl” tomatoes
2-Spicey red chilly pepper or jalapeno
1-Very large bunch of Cilantro
Salt/pepper to taste
Wash and combine all ingredients in blender or Cuisinart mixer. Pulse to your desired consistency.
Tasting an Ostrich egg was always something my husband wanted to do. As it turns out, we have an Ostrich farm about 10 min. from us in Switzerland. He put in his order for 1 Ostrich egg in the fall of 2012, and in the Spring of 2013, it had been laid. Each egg sells for CHF 32. Each egg is equivalent to about 10-15 eggs, size dependent. He brought the egg home, extracted the yolk and egg white, and we began our scramble for the morning. We were a head count of 7, and it fed us all comfortably with some left over. Give it a try-it tasted like a “normal” egg to us. Enjoy!
1 ostrich egg
1 cup fresh spinach or diced greens of choice
salt and pepper
Well I doubt you need instructions for scrambled eggs, but here is what we did different. We drilled a 10mm hole in order to save the shell, then the egg was drained and the large cast iron skillett was fired up. Add some herbs, leeks, or onions in a bit of butter, scramble the egg in the bowl, and pour into the warm pan. Cook as you would normally. P.S. We saved the shell to have our kids paint on them. It’s quite a nice project for the kids to paint the large Ostrich shells, and it’s something they can have forever if they don’t break it first! Enjoy the slideshow
Guarantee. You will never buy a can of beets again! When our farmer grew the crop of beets in our field, I was so intrigued with their appearance, that I had to find a way to cook them, rather than toss them. I had very little exposure to beets as a child. I think the only ones I had ever tasted were those from the salad bar! Our farmer had gold beets, and the Chioggia beets. They were beautiful and had a green sprout-something close to a chard or spinach, and turns out, you too can eat that! Anyhow, beets are great, the more you eat, the better you’ll feel. Enjoy.
3 large beets or 6 small beets
Salt/pepper to taste
Note: you can use a pressure cooker or regular pot to cook the beets.
Clean and rinse your beets, cut off the green top, and the rough ends. To achieve a more even cook, cut beets in half and keep them all about the same size.
Fill stock pot or pressure cooker with appropriate amount of water, enough to cover the beets. Cover, and boil. Cook in pot until you can easily pierce the beet w/ a fork or knife. In the pressure cooker, this process should take about 10 min. under boil.
When beets are cooked, run them under cold water, this will blanch their skins, allowing an easy peel of the skin. Once beets are peeled, dice them. I prefer to cut in half, then dice.
Put all diced beets in bowl, add desired amount of olive oil and balsamic vinegar. Pinch min from plant, dice and add to beets. Add in diced onions, salt and pepper to taste. Toss and voila! Enjoy
Note: Feel free to adapt this recipe to your personal likes and dislikes. When we met our Italian friend, Giovanni, he introduced adding fresh chopped mint along with his home-made vinegar-wow, what a flavor it gave it!!! Now, w/ out those ingredients, I almost feel robbed of taste when we have these beets.