Fresh Corn Salsa
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Fresh Corn Salsa
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Instructions
  1. In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
  2. Cool the corn under running water.
  3. With a sharp knife, cut the kernels off the cobs.
  4. Place the corn kernels in a large bowl.
  5. Mix in the onion, chilies, tomato, cilantro, oil, and lime juice.
  6. Season to taste with salt.
  7. Serve cold or at room temperature.
  8. Makes 3 cups
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Tomatoes Stuffed with Rice
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Tomatoes Stuffed with Rice
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Instructions
  1. Cook the rice in a medium saucepan of boiling salted water, 10 minutes and drain.
  2. Rinse the rice under cold running water.
  3. Set the rice aside.
  4. Preheat the oven to 350 degrees F.
  5. Cut a 1/2-inch thick slice off the top of each tomato (reserve the tomato tops).
  6. Cut and scoop the seeds, pulp, and juice from each tomato.
  7. Reserve 1/4 cup of the tomato juice and pulp.
  8. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil.
  9. Place the hollowed tomatoes in the prepared dish.
  10. Toss the rice with the reserved tomato juice and pulp.
  11. Add garlic, basil, parsley, Parmesan, remaining 2 tablespoons of olive oil, and salt and pepper to taste.
  12. Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
  13. Sprinkle leftover stuffing on the bottom of the pan.
  14. Drizzle entire dish with olive oil.
  15. Place the tomato tops atop the tomatoes.
  16. Bake until the rice is heated through, about 20 minutes.
  17. Serve hot or at room temperature.
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Tomato Cucumber Salad
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Tomato Cucumber Salad
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Instructions
  1. Slice tomatoes and cucumber thinly and place in a medium bowl.
  2. Combine vinegar, oil and sugar.
  3. Drizzle over sliced tomatoes and cucumber.
  4. Toss, then sprinkle with chopped basil.
  5. Refrigerate or serve at room temperature.
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