Recipes

Makes 6 servings

• 1 lb plum tomatoes, seeded and chopped
• 1/2 c lightly packed chopped fresh Italian parsley
• 1/2 c olive oil, plus more for brushing
• 1 shallot, chopped
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp drained capers
• Salt and black pepper, to taste
• 4 (6 oz) salmon fillets
• Lemon wedges

1. Combine tomatoes, parsley, oil, shallot, lemon juice and capers in medium bowl. Season with salt and pepper and set aside.
2. Brush salmon with oil and season with salt and pepper. Broil or grill without turning until just cooked through, about 4 minutes.
3. Spoon tomato mixture over salmon on warm platter. Garnish with lemon wedges and serve.
4. Variations: Substitute arugula or basil for parsley.

Makes 8 servings

• 5 c peeled and sliced peaches
• 1/4 - 1/2 c sugar, according to taste
• 1/2 tsp vanilla
• 2 c sweetened whipped cream
• 1 (9-inch) baked pie shell

1. Combine peaches and sugar; stir gently to mix. Refrigerate up to 1 hour.
2. Fold vanilla into whipped cream.
3. Immediately prior to serving, spoon sliced peaches into pie shell and spoon whipped cream over peaches.

Makes about 8 quarts

• 8 qts tomatoes, coarsely chopped
• 2 c chopped mixture of red and green bell peppers
• 2 c chopped onion
• 1 c chopped jalapenos (seeds removed)
• 1/4 c minced habaneros (seeds removed)
• 4 cloves garlic, minced
• 12 oz tomato paste
• 2/3 c wine vinegar
• 2/3 c sugar
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 c lime juice

1. Place all ingredients in large pan over medium heat; bring to boil, stirring. Reduce heat; simmer 1 hour, stirring occasionally.
2. Have hot, clean jars and lids ready for canning. Fill jars, cap and process 15 minutes in boiling bath to seal. If you prefer, serve fresh.
3. Note: For hotter mixture, include some jalapeno or habanero seeds. Protect hands and face from peppers' burning juices.

Makes 6 servings

• 4 large green peppers
• 1 large red bell pepper (optional)
• 2 large cloves garlic, minced
• 3 Tbsp olive oil
• Ground black pepper, to taste

1. Wash and dry peppers. Place on greased baking sheet under broiler. Broil and turn peppers until skin gets black on all sides. Or, use tongs and hold over gas flame.
2. Wrap in kitchen towel and allow to cool to touch (or place in paper bag and close) at least 10 minutes. Peel off charred skin, remove stem and seed. Cut into thin strips.
3. Mix pepper strips with garlic, olive oil and black pepper. Cover and refrigerate 3 hours or overnight.

Makes 4 servings

• 1 large onion, chopped
• 1 Tbsp vegetable oil
• 4 medium tomatoes, chopped
• 2/3 c picante sauce
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dries basil
• 1 (16-oz) can black beans, rinsed and drained
• 1 green bell papper, diced
• 1 red bell pepper, diced
• 1 large yellow squash or zucchini, cut into 1/2 inch chunks (about 2 c)

1. In large pan over medium heat, cook onion in oil until tender. Add tomatoes, picante sauce, cumin, salt and basil. Cover and simmer 10 minutes.
2. Stir in black beans, green pepper, red pepper and squash; cover and simmer until vegetables are tender, about 15 minutes.
3. Serve as-is, or over hot cooked rice.