Pico de Gallo

I made some killer pico this week, and I’ve been using it as a garnish, as a salsa, as a topping for my scrambled egg whites, etc. I used Bay Produce tomatoes (from Superior WI’s Challenge Center) but since it is garden tomato time of year, this recipe would be extra-tasty with those. Mmmmm. Garden tomato time is my favorite time of year!

Pico de Gallo
5 large beefsteak tomatoes, seeded & diced
1 medium red onion, finely chopped
4 jalapeno peppers, finely chopped (discard seeds & veins for less heat)
1 ½ T. finely minced fresh cilantro
1 clove garlic, minced
1 ½ T. lime juice
fresh ground pepper
kosher salt

In a large bowl, combine the tomatoes, peppers, onions, and garlic. Sprinkle the lime juice over the top and season with salt & pepper to taste. Refrigerate, covered, 60 minutes or more before serving.

Crostini with sun-dried tomatoes, roasted garlic, and basil

Dave & I were walking through the grocery store in Isle this weekend, trying to figure out what we could make for an appetizer for the night’s dinner at the family cabin. It was slim pickens at the old Super Value, so we improvised. I found a take & bake baguette. He found sun dried tomatoes. I found pre-minced roasted garlic and basil.

Later that night, I baked the bread, and he sliced it into cute little crostini. Then, I drained the tomatoes and chopped them into very small chunks. I used half a jar. Then I used one teaspoon (just like the one you eat with – I was improvising) of the garlic, and two teaspoons of the basil. I mixed it all together. I added some shredded parmesan (1/3 cup), and a dash of olive oil. Some fresh ground pepper. A sprinkle of crushed red pepper flakes.

We drizzled the crostini with extra virgin olive oil and baked until crispy. Then I added a tablespoon of the mixture to the top of each crostini, and baked for no more than 10 minutes. It was great – totally unexpectedly good for two people who were inspired while drinking cocktails and watching Giada de Laurentis at 11 in the morning.

Guaca guaca guaca!

In the spirit of summer, here is my top-secret recipe for guacamole. It’s really not top-secret, but my sister swears up & down that I make the best guac… Personally, I think it's good, but not the best. I pretty much just improvise every time.

Kate’s Guac
3 ripe avocados (I use Hass)
1 small white onion, finely minced
1 clove garlic, minced
2 diced jalapeno peppers, ribs & seeds removed
4 roma tomatoes, seeded & diced
2 tablespoons minced cilantro
1 lime
Kosher salt
Fresh ground pepper

Remove the “meat” from the inside of the avocados. In a medium bowl, mash the avocado with a large fork until the consistency is evenly chunky. Add the onion, tomato, garlic, cilantro and jalapeno. Sprinkle the guac with a teaspoon of Kosher salt and about ½ teaspoon pepper. Add the juice of ½ ime. Taste. Season with additional salt and/or lime to taste.

Serve with chips, fresh veggies, fajitas, etc. A simple side dish that really tastes like summer!