Homegrown Salsa

My good friend in town had me over for chili this week at her urban sophisticate apartment and she happened to have some homemade salsa leftover from dinner the night before. She had used the bounty from that weeks farm share. Mr. E and I also had a bounty of veggies from our farm share and from our garden so I decided to make a catch for our beach weekend. Delicious!

INGREDIENTS

3 cups chopped fresh tomatoes (any color)
2 cups cilantro
1 yellow onion finely chopped
2 garlic cloves, minced
1-2 jalapenos (seeded) and minced
juice of 1 lime
salt and peper to taste

Mix together and enjoy immediately!

Strawberry Salad... aka my famous family recipe

Strawberry Salad is something that has been a part of every family holiday on my mom's side since I was born. Thanksgiving, Christmas or simply a drive to Grandma's house or a visit from my mom in college always necessitates this dish. I have made this dish for friends and new family members in the last few years and I always get requests to make it again. This weekend at the beach, my brother-in-law requested "that strawberry stuff" and his daughter (my niece) helped me whip up a batch for our honor evening together before the official summer season concludes.

Strawberry Salad

Ingredients
* 2 cups coarsely crushed pretzels
* 3/4 cup melted butter
* 3 tablespoons sugar
* 1 (8oz) pkg cream cheese
* 1 cup sugar
* 2 cups whipped topping (small container)
* 1 lg or 2 small pkg (6 ounces) strawberry flavored gelatin
* 2 cups boiling water
* 1 (16oz) bagfrozen strawberries

1. Preheat oven to 400°. Mix the pretzels, sugar and butter and put in a layer in a 9x13x2-inch pan. Bake 8 minutes and then remove to cool.

2. Beat sugar and cream cheese together and stir in whipped topping. Spread over cooled pretzels.

3. Mix strawberry jello, boiling water and strawberries together and set aside for 10 minutes. Pour over cheese mixture; chill thoroughly.