FRESH TOMATO SALSA

5 ripe tomatoes seeded and finely chopped

1 large clove garlic minced or pressed

1 small onion finely chopped

1 1/2 - 2 tsp fresh jalapenos minced or 8 oz can of green chilies
2- 3 tsp cilantro chopped

1/2 tbsp olive oil

2 1/2 tsp lime juice

pinch of oregano
salt and fresh ground pepper to taste

Mix all ingredients together and let sit at room temperature for 2 hours then refrigerate if not using immediately. Caution: fresh jalapenos can burn skin and eyes. Wash hands immediately after mincing peppers. Adjust hotness of salsa by adding more or less peppers.

KRUMPLIS SZILVAS GOMBOC

Edesanyam (Szakacs Martonne, szul Torok Jolan) receptje, Nyaradszereda. Nagyon finom csak nekem savat csinal.

10 hamozott krumplit sos vizben megfozni, vizet leszurom, kiteszem a lapitora es megtorom. Mikor meghult adok hozza 1/2 - 3/4 kg lisztet 2 tojast, jol osszegyurom (de nem sokaig). Lapitot meglisztezem es a tesztat 1/2 cm vastagra kinyujtom. Vizet teszek egy fazekba foni. Egy labasba prezlit teszek (1-2 tbsp) olajba es lassan megpiritom. A tesztat 5cm/5cm nagysagu kockakra vagom Kimagolom a szilvat, minden felbe teszek egy kaveskanal (1/4 tsp) cukrot es fahejat. Gombocot csinalok es a fovo, sos vizbe teszem. Ket reszbe fozom meg. Mikor feljon a viz tetejere,meg 5 percig fozom. Utanna kiszedem a szurokanallal es a prezlibe teszem.

Hajnal’s RATATOUILLE

1/4 cup oliva olaj

4 kicsi zukkini

1 nagy vagy ket kissebb winetta

2 cikk fokhagyma
2 kozepes vagy egy nagy fej hagyma

750 ml paradicsom pure

3/4cup rizs

zold petrezselyem

bazsalikom (basil)

3 szal cellery



Az olajban megdinszteljuk a hagymat, paprikat, cellerit. Hozzaadjuk a karikara vagott zukkinit, kockara vagott vinettat, fokhagymat, paradicsompuret, rizset, bazsalikomot zoldpetrezselymet. Egy edenybe tezzsuk, lefedjuk es a lerben 35-40 percig sutjuk 350F (175C). Ha szukseges, megkavarjuk hogy a rizs megfojon. Magara vagy hussal talaljuk.


ARTICHOKE DIP

Jennifer Chapman’s recipe, Halifax


1 can (8oz) of artichoke hears,
3/4 of a cup of mayonnaise,
2 crushed cloves of garlic,
3/4 of a cup of parmesan chees.

Mix them all togheter after you have cut the artichoke hearts fairly finely. Then bake them in a 375F owen for 15 to 20 min until the crust is a little golden.

GUACAMOLE

Debra Langille’s recipe, Halifax

2 large ripe avocados
5 tbs minced onions
4 canned piled green chili peppers chopped fine
4 clove garlic minced
3 tbs lemon juice or vinegar
1/4 tsp freshly ground pepper
salt to taste
fresh choriander
chopped tomato

WHITE BEAN DIP WITH CHIPS AND STICKS

Serves 12

3 garlic cloves

3 15 oz cans cannelini (white kidney beans) rinsed drained

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil
2-1/4 tsps ground cumin
1-1/2 tsps chili powder

salt and freshly ground pepper
3 tbsps minced fresh cilantro

Additional minced fresh cilantro for garnish.
Fresh vegetables (carrot sticks, celery stick, cauliflower).
Tortilla chips.



Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt, pepper. Puls 3 tbsps cilantro. Transfer to large bowl. Sprinkle with cilantro. Serve with vegetables and chips. Can be prepared 1 day ahead. Cover and refrigerate.

SCALLOPS PASTA WITH SCALIONS AND MUSHROOMS

Yield: 2 servings

Ingredients:
8 ounces penne rigate pasta
3 tablespoons olive oil
1 medium onion diced
1 bunch scallions, chopped
1 cup sliced fresh mushrooms
2 tablespoons garlic, minced
1/2 pound bay scallops
1/2 teaspoon garlic pepper seasoning
1/4 cup freshly grated Parmesan and Romano cheese
Salt to taste

Directions:

1. Prepare penne rigate according to instructions on box.

2. Meanwhile, heat oil in medium skillet. Add onions and scallions
and cook over medium heat 3-4 minutes stirring frequently to
avoidbrowning.

3. Stir in mushrooms and lower heat to medium low. Add minced
garlic, garlic pepper seasoning, and scallops (including liquid). Stir
constantly to ensure even heating for approx 5-6 minutes. Do not
overcook. Season to taste with salt.

4. Divide pasta between 2 warmed plates. Top with scallop mixture
including all liquid. Sprinkle grated Parmesan and Romano cheese.
Serve immediately.

Enjoy your meal !!