Simple Summer Salsa

We did not plant a garden this year and I have been missing my fresh tomatoes terribly. So instead I bought some fresh garden tomatoes from Vineyard the other day while flower shopping. Did I get any flowers? No, just tomatoes and peppers! And I whipped up this simple salsa that takes just a couple of minutes and tastes so fresh and yummy.

4 medium tomatoes
1 anehiem pepper
1 jalapeno pepper
1/4 C yellow onion
1/4 C cilantro
1/2 t salt
1/4 t pepper
1/4 t cumin
Juice from half a lemon
Juice from half a lime

Cut tomatoes into quarters and toss all the above ingredients into the blender. Mix until all the ingredients are well blended and enjoy!

Kale and White Bean Soup

My husband would kill me if I ever decided to implement "Meatless Monday."

"It's not a meal if it doesn't have meat," he says.

But every once in a while I can sneak in a vegetarian meal that he is okay with. I want to share one with you that I began making just a few years ago. My neighbor (who has since moved) had the most beautiful garden and she was not afraid to grow anything. One year she grew kale. I had never cooked with kale but this is a fabulous recipe that uses it. And now I love kale and try to use it in other recipes. The original recipe (and photo) came from Whole Foods.

Ingredients:

2 Tbls olive oil

1 C diced yellow onion

4 cloves garlic, chopped

32 oz. vegetable broth

4 C packed chopped kale

1 (14.5 oz) can diced italian style tomatoes

1(14.5 oz) can white beans, drained and rinsed

2 large carrots, peeled and sliced

In a large pot, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook another 2 minutes. Add vegetable broth, kale, tomatoes and carrots. Cover and cook 5 minutes or until kale is tender. Add the beans and heat thoroughly.

So easy, so yummy, and so good for you!

Xagave Granola

Ingredients:
12 packets plain instant oatmeal (4 cups)
1/2 cup sliced almonds (and/or 1/2 cup coconut flakes)
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut oil
1/4 cup xagave
1 teaspoon vanilla

Directions: Preheat oven to 300 degrees F. In a large bowl mix the oats, almonds (and/or coconut), brown sugar, salt and cinnamon. In a small saucepan warm the oil and xagave. Whisk in vanilla. Pour the liquid over the oat mixture. Stir gently. You may need to finish mixing by hand. Spread granola evenly into two 9x13 Pyrex pans. Bake for 40-45 minutes, stirring occasionally (about every 10 minutes). Remove from oven and cool completely. Once cooled you can add in raisins, dried cranberries, or chocolate chips.

Eat it plain, serve with milk, or over greek yogurt...yummy!