Robin’s killer summer salsa

Thank you to my dear friend Robin for this recipe 🙂

I plan on making a double batch next week for healthy snacking over July 4th!

Summer black bean and corn salsa

• 2 cans black beans, drained and rinsed
• 3 ears corn on the cob, kernels cut off (do not need to cook)
• 1 jalapeno, seeded and diced (leave the seeds if you like spice!)
• 1 tomato, diced
• 1 avocado, diced
• 1/2c red onion, diced
• 1 bunch cilantro, chopped
• 1/2 jicama, diced (I used kohlrabi this week from our CSA share)
• Juice of 1 lime
• Salt

Serve with tortilla chips.

Other recipes this week to use CSA vegetables (spinach, green onions, turnips):

• Spinach and gruyere quiche (sub green onions for shallot, I used 6 eggs, 1.5c Half & half — my pan isn’t that big!)
• Pan roasted turnips

Wish I had a cookie!

Since it’s BOGO at Lund’s & Byerly’s this week, I kept the main dishes uber easy and supplemented with a few make-ahead salads. Now that Avery and Alec are home during the day, we are going through a lot of cookies! Avery likes to help bake, so I don’t mind 😉

Our CSA, Hogsback Farm, started up again this week. So a box of locally grown vegetables supplemented our grocery store shopping. I made Pea Shoot Pesto (you could easily substitute arugula or basil for the Pea Shoots, but they bring a really unique flavor–more grassy and less punchy than regular pesto). I used it to make pesto pasta with 4-spice rub grilled chicken and then had some left to use on salami/fresh mozzarella sandwiches. I also used the pac choi and rapini (a kind of green) in a quick and easy stir fry with shrimp and udon noodles.

Grandpa Mark’s Snickerdoodles

1 stick butter

3/4 c sugar

1 1/2c flour

1 tsp baking soda

1 tsp vanilla

1 egg

Mix butter and sugar, add vanilla and eggs. Cream until fluffy. Add flour and baking soda. Roll into balls and roll in cinnamon sugar. Bake at 375 for 8 min. Makes about 2 dozen.