Fresh Summer Salsa w/ Cucumber

 

I'll be starting off The Seasonal REAL Food Blog Series with this delicious end of the summer salsa.

Just in case you're not quite ready to let go of summer yet ... this is my favorite salsa ever.  I have been wanting to make this for my husband for a while now, but was a bit nervous about making it since he grew up eating salsa (authentic, real salsa ... not that store bought "New York City Pace Picante" stuff).  I just decided to make it finally, and sure enough, he thought it was delicious and couldn't get enough of it ... although he would have loved it with more spice/heat, but I can't tolerate anything close to what he's used to eating spicy-wise.    

This salsa is seriously delicious, the cucumber makes it so unique and fresh tasting.  It's so so so good!  And even delicious the next day too!

I hope you enjoy this as much as we do.

Stay tuned for all of the other delicious recipes in The Seasonal REAL Food Blog Series coming up soon ... you don't want to miss them!

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Fresh Summer Salsa w/ Cucumber

Make sure to use organic ingredients to keep this salsa super fresh and healthy.

Equipment: Food Processor, Cutting Board, Knife

• 3 large tomatoes, cut into large chunks
• 1 large cucumber (about 12" long), peeled and cut into large chunks
• 1 large handful of cilantro (about 1 cup)
• Juice of 1 lemon
• 3-5 fresh garlic cloves, peeled
• 2-3 fresh jalapenos, halved (remove seeds if you don't like spice/heat)
• 1/2 - 1 teaspoon Celtic sea salt, start with 1/2 teaspoon (See Resources)

1. Wash and prep produce: cut tomatoes into large chunks, peel cucumber and cut into large chunks, cut lemon in half, peel garlic cloves, and cut jalapenos in half {Note: If you do not like too much spice, remove the seeds, or remove the seeds from 2 peppers and leave the seeds in 1 for a mild heat.}.

2. Add all produce, lemon juice and 1/2 teaspoon sea salt to the food processor.  Pulse a few times to do a rough chop, then continue to blend until everything is combined and no chunks are left, about 15-20 seconds.  

3. Taste for desired saltiness.  If you like it saltier, add another 1/2 teaspoon of sea salt.

4. Enjoy as is or refrigerate for later use.  

Yield: About 2 cups salsa

Storage: Store in an air-tight container for up to 3 days.  

Serving Suggestions: Eat as is with chips, or use as a topping or dip on tacos, meat dishes, veggies, and soups.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Whole Food Fridays @ Allergy Free Alaska, and Fight Back Friday @ Food Renegade.

Mexican Corn w/ Cilantro + Lime

Summertime sweet corn!  Combine some common Mexican flavors with sweet summer corn and you have a delicious, tangy, savory, warm {or cold} salad.

Organic Corn + Pasture Butter + Lime + Cilantro + Chili

Equipment: Cutting Board, Knife, Standing Grater or Microplane Rasp Zester, Medium-Size Sauce Pan, Medium-Size Mixing Bowl

Mexican Corn w/ Cilantro + Lime

• 3 ears non-GMO organic corn
• 2 tablespoons pasture butter (See Resources)
• Handful cilantro, chopped (about 1/4 cup)
• 1 teaspoon chili powder blend (I use Simply Organic)
• 1/2 teaspoon tabasco or hot sauce
• 1/2 teaspoon Celtic sea salt (See Resources)
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup + 2 tablespoons raw parmesan cheese, finely grated, divided 

1.  Prep corn - remove outer husks down the ear of the corn to the base.  Using clean hands, strip away the silk from the corn by hand.  Stand the corn up on a cutting board using one hand to hold the top of the corn and the other to hold the knife - carefully cut the kernels off of the cobb, set aside.  Prep cilantro - wash and chop, set aside.  Prep lime - wash and cut in half, set aside.  

2.  In sauce pan, melt butter over medium heat.  Add corn kernels and stir to coat with butter.  Cook for about 2 minutes or until they are slightly cooked but still have some bite/crunch (you don't want to overcook the corn).

3.  Remove from heat and add corn to mixing bowl.  

4.  Add chopped cilantro, chili powder, hot sauce, sea salt, lime juice and 1/4 cup grated parmesan cheese to the corn, mix until everything is coated and evenly distributed.

5.  Serve warm or refrigerate and serve cold.  Garnish with remaining 2 tablespoons grated parmesan cheese.

Yield: 3 servings       

This post is part of Slightly Indulgent Tuesday @ Simple Sugar & Gluten Free.

Taco Salad w/ Cilantro-Mint Guacamole Sauce

This is my absolute favorite taco salad.  The Cilantro-Mint Guacamole Sauce is unbelievably good.  You might want to double the batch so you have extra to eat with some chips.

Taco Salad w/ Cilantro-Mint Guacamole Sauce

Equipment:Cutting Board, Knife, Food Processor, Large Saucepan

Cilantro-Mint Guacamole Sauce

·      1 cup cilantro

·      1 cup mint leaves

·      1/3 cup extra virgin olive oil

·      Zest of 1 lemon

·      1/3 cup freshly squeezed lemon juice

·      6 cloves garlic

·      ½ teaspoon Celtic sea salt (See Resources)

·      ¼ teaspoon kelp granules (See Resources)

·      1 ripe avocado, remove pit, quarter

Taco Meat

·      1 ½ tablespoons pasture butter or coconut oil

·      1 pound grass-fed ground beef (See Resources)

·      3 cloves garlic, grated or minced

·      1 tablespoon chili powder blend

·      1 teaspoon cumin

·      1 teaspoon dried oregano

·      ½ teaspoon coriander

·      ¼ teaspoon kelp granules (See Resources)

·      ¼ teaspoon Celtic sea salt (See Resources)

Salad & Optional Toppings

·      Mixed greens of choice, I use Red Leaf Lettuce

·      Seasonal chopped veggies – cucumber, red bell pepper, etc.

·      Grated raw cheddar cheese

·      Cultured sour cream

·      Kimchi

·      Hot sauce

1.    Wash produce for the Cilantro-Mint Guacamole Sauce. 

2.   Fit food processor with metal “S” shaped blade – add cilantro, mint, olive oil, lemon zest and juice, garlic, salt, kelp, and avocado.  Pulse until combined and smooth.  Set aside.

3.   Prep garlic for the ground meat – remove skin/peel, grate/mince garlic cloves.

4.   In a large saucepan over medium-high heat, melt fat of choice.  Add ground beef, garlic, chili powder, cumin, dried oregano, coriander, kelp and salt.  Break up meat with spoon, stir to combine seasonings, cook until browned, about 3-5 minutes.  Remove from heat, set aside.

5.    Prep optional toppings for the taco salad.

6.   Add mixed lettuce greens to a deep bowl, top with taco meat, seasonal chopped veggies, grated cheese, Cilantro-Mint Guacamole Sauce, cultured sour cream, kimchi and hot sauce.  Serve immediately and enjoy every bite.

Taco Salad w/ Cilantro-Mint Guacamole, Cultured Sour Cream, Raw Cheddar Cheese, Cucumbers and Kimchi

Yield: Makes about 3-4 servings.

This post is part of Monday Mania @ The Healthy Home Economist,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Fat Tuesday at Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, and Whole Foods Wednesday @ This Chick Cooks.

Oven-Baked Burgers

Little Love inspired these.  She loves burgers and I am always trying to come up with new versions so I don’t get bored eating them.  We call these the “everything” burgers because there is a little bit of everything in them.  They are so easy to put together quickly.  Baking them is great because all of the burgers are done at the same time.    

Oven-Baked Burgers

Equipment: Food Processor, Medium-Size Mixing Bowl, Large Baking Pan (I use a Stoneware Large Bar Pan)

·      1 pound grass-fed ground beef (See Resources)

·      2 large kale leaves, inner stem removed

·      2 carrots, scrubbed or peeled, cut into chunks

·      ½ cup cilantro, about 1 handful - stems are fine

·      6 ounces raw cheddar cheese, cut into chunks

·      2 tablespoons chili powder blend

·      1 teaspoon dried thyme

·      ½ - 1 teaspoon Celtic sea salt (See Resources)

·      ½ teaspoon kelp granules (I use Maine Coast)

1.    Preheat oven to 400 degrees F.

2.   Wash and prep kale, carrots and cilantro.

3.   Fit food processor with steel blade, add kale, carrots and cilantro.  Pulse until everything is shredded and combined, there should not be any large chunks left.

4.   Add raw cheddar, chili powder, thyme, sea salt and kelp to the mixture.  Pulse until combined. 

5.    Place ground beef in a medium size bowl.  Add veggie mixture to the ground beef.  Use your hand to mix just until ingredients are combined.

6.   Get baking pan ready.  Grab a small portion of the meat, form into the shape of a patty, and place on baking sheet.  Repeat until meat is gone. 

7.   Place baking pan in preheated oven and bake burgers for 10-12 minutes.    

Burgers w/ a few added meatballs for Little Love.

8.   Remove from oven and serve hot or store burgers in an airtight container in the refrigerator for later.   

Burgers w/ lots of Cilantro and Raspberry Kombucha

  

Yield: Varies, makes about 8-10 large patties, 15-18 small patties.

Storage: Store in an airtight container in the refrigerator or freeze for later use. 


This post is part of Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, These Chicks Cooked Recipe Swap @ This Chick Cooks, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Real Food Wednesday @ Kelly the Kitchen Kop, and Hearth and Soul Hop @ Premeditated Leftovers.