Donna's Delicious Strawberry Salsa

Try this for something new and tasty!  It is nice along with some grilled fish, roasted vegetables, and steamed rice.

 

INGREDIENTS:
2 cups chopped strawberries
1 nectarine, chopped
3 Tbsp. chopped green onions
1 small jalapeno pepper, seeded and minced
2 Tbsp. chopped fresh cilantro
1/4 cup strawberry jam
2 Tbsp. lime juice
1/4 tsp. salt
dash white pepper
PREPARATION:
Combine all ingredients in medium bowl and mix well. Cover and refrigerate
1-2 hours to blend flavors. Serve as sauce with grilled chicken, fish, or
turkey, or as a dip with taco chips.

 

Laura’s Simple Garlic Scape Pesto

10 garlic scapes, chopped

1/3 cup grated hard cheese (parmesan, romano, or whatever your favorite is)

1/3 cup nuts (pine nuts, almonds, walnuts– again, whatever your favorite is, toasted or not)

1/2 cup or so of olive oil

Salt to taste– I like kosher

Throw the scapes, cheese, and nuts in a food processor with about half the olive oil– whirl it around, adding more olive oil until you like the consistency. Add salt to taste.

Great for dipping bread or with pasta!

There won’t be leftovers, but if there are, it freezes well!

 

Some of our vegetables (more to come!) ready to eat.

New potatoes, sauteed in olive oil with a sprinkle of salt, compliments of budding chefs Bethany, Kayleen and friend Cheyenne.  Yum!  So good they didn't even save us any!!!

Veggie Art a la Lianna

 

Favorite breakfast potato food of the Bonacorsi Family

Blue and White Mashed Potato Parfait topped with shredded cheddar and crumbled bacon, served with garlic dill chicken and Amish white bread for a Bonacorsi birthday dinner.

Sauteed green beans and onions to go with grilled steak

Fish, salt potatoes, and green beans.