This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.
1 pint cherry tomatoes, washed and chopped in half
1 Walla Walla sweet onion, peeled and finely diced
1 Jalapeño pepper, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
1. Combine tomatoes, onion, and Jalapeño pepper in a medium bowl. Add the cilantro, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, organic beef chorizo sausage from Skiyou Ranch and a bounty of late summer produce to serve on those tasty tacos or alongside, from heirloom tomatoes, fennel and sweet corn to smoky peppers and white Chanterelle mushrooms. Also included: Freshly-baked multigrain bread, a crisp Rosé wine and organic raw peanuts from Alvarez Farms. Enjoy!
Here are a few recipe ideas for the week:
Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
This classic Italian finocchi gratinati is simply sublime.
Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Red Bullhorn peppers lends themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
1 pound Sungold cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.