Roma Tomato and Corn Salsa

This is an easy fix for something fresh that feels like it should be harder to make- it just isn't. To make this salsa you will need:

• 3 large roma striped tomatoes (yes, you can use regular roma tomatoes but I happened to get a beautiful batch of the striped variety at the local farm stand. 
• 1/2 of a 15 ounce can of black beans, rinsed 
• 2 ears of fresh corn 
• 1 small pepper, minced (I used a purple variety) 
• 10 leaves of fresh basil
• 1 teaspoon cumin
• 3 cloves fresh garlic 
• 1/2 teaspoon paprika 
• salt and pepper to taste 
• olive oil 
• juice of one lime

Boil a pot of water and blanch the corn (once water has boiled) for 4 min. Take out of the water and let cool. 

Chop garlic tomatoes and pepper and put into medium sized bowl, stir. Add black beans and basil. Cut kernels off corn and add to bowl. Add spices and lime juice along with a drizzle of olive oil plus salt and pepper. Toss and try. Add more spice or salt if needed. Chill and bon appetit. Serve with tortillas and such. 

xoxo Renee

Strawberry Summer Margarita

I'm not a fan of sugar sweet fruity drinks- however when you want something cold, fruity and balanced with the earthiness of tequila and of course a salted rim, I can cotton to this drink!

• 2 ounces gold tequila 
• 1/2 ounce strawberry liquor (I used a strawberry liquor my husband infused from fresh strawberries and lemon peel (so good) but you can use any ol' strawberry liquor 
• 1/2 ounce triple sec 
• 1 ounce (typically juice of one) lime 
• coarse salt

Use the inside of the left over inverted lime (from juicing) and run it over the lip of the glass before dipping it into coarse salt. 

In a shaker put all liquid ingredients over ice, shake, then pour ice and liquid alike into glass. 

Enjoy, 

xoxo Renee

Not So Fancy KALE Chips

My friend Cindy recently said in so many words that even the simple ideas found on blogs can over-whelm those who don't consider themselves "cooks". So together we made something snack-able in my kitchen, that even she said was simple. To make these "chips" you will need the following:

• one bunch of kale (this works with every variety of kale) 
• olive oil (you can determine how much you will need depending on your kale) 
• salt, cayenne, cumin to taste

I know the ingredients seem broad as to how much but just follow the next few steps and you will do fine. 

Preheat your oven to 325. 

Wash your kale and pull out all of the ribs- you must do this if you want your chips to crisp up. If you leave the rib the water content from it will stem the kale instead. 

Thoroughly dry your kale and rip into bite sized pieces. You can drizzle two cookie sheets with olive oil- or- if you have a spray version you can use that. Spread your kale over the sheets without putting them pieces on top of one another, this two will help them crisp. 

Drizzle the top lightly with olive oil and salt, cayenne and cumin. You can certainly change up what kind of spices you put on top! You know how much spice you like so you can use a little or a lot. 

Place in the oven for up to 1/2 hour or until crisp. Don't let these get over-brown thus tasting strong and burnt. When in doubt just try one. 

Bon appetit

xoxo Renee 

Refreshing Watermelon, Raw Honey and Mint Skinny Smoothie

When I think of smoothies I tend to think of the ones glutted with yogurt and maybe protein powder that seem to make them more of a meal than a drink. My watermelon, honey and mint smoothie is a light and refreshing.
To Make you will need:

• one cup frozen chunks of watermelon (you prob won't find this in the store so you will have to take the task on of "chunking" and freezing your own
• 1/2 cup fresh blueberries (you may substitute any seasonal berry) 
• 1 generous tablespoon of raw honey
• 10 or so fresh mint leaves
• 1 cup or so coconut water 

You can add all ingredients to the blender minus the coconut water. Slowly add in the coconut water while blending. You need the addition of the blueberries to give the smoothie girth so you don't end up with watery chunks of watermelon in coconut water so don't skimp out on the berries. 

Enjoy!

-Renee 

Avocado Ranch Dressing

Ok, I kind of cheat on this recipe but for those that like it easy- this is more than easy. You can use a food processor, bullet, or blender.

You will need:

• one ripe avocado 
• 2 tablespoons plain greek yogurt 
• 1/4 cup ranch dressing (I use Drew's buttermilk ranch)
• teaspoon or so of olive oil, just enough to loosen the mixture 
• teaspoon of red wine vinegar, again just to loosen 
• salt and dried oregano to taste 

Put the avocado, yogurt and ranch with spices into the blender- drizzle in oil and vinegar to the mixture to loosen it up into a dressing. If you want to use this for a dip you could skip the oil and vinegar. It would be a great dip for raw cauliflower or carrots etc. 

Bon appetit

xoxo Renee

Classic Tomato Sauce with Lamb Sausage and Fresh Herbs

This is a basic sauce that I chose to make in a crock pot so it could slow cook during a 10-hour period of time, however, if you are home and can monitor a pot on low for several hours- that too- is an option.
To make this sauce

You will need:

• 2 large 32 ounce cans crushed tomatoes (with basil- I like Pastene) (You could also use homemade stewed or peeled tomatoes, it would take several pounds or so of fresh- around 6, stewed, peeled, salted and chopped)
• one package (5-6) lamb sausage, casing removed 
• 1 handful fresh parsley
• 1 handful fresh sage
• 1 handful fresh thyme 
• 1 tablespoon dried oregano (dried because it's the most potent- you could use three times the amount for fresh) 
• 2 back quarters of cheese rinds (I used 1,000 day Gouda- this really makes the sauce rich- aside from all that lamb fat) 
• 1 large dry chili 
• one medium yellow onion, minced
• 5 cloves of garlic, minced 
• olive oil

In a heavy bottomed pan, put a few tablespoons of olive oil over medium heat and add sausage. Break into pieces and start to brown- add onion and garlic until sausage has thoroughly browned and onion and garlic are translucent. Add oregano and dried chili. Put into a crock pot or keep in pan but reduce heat to low simmer. Add in tomatoes and fresh herbs as well as cheese rind. Cook on stove top up to six hours on extreme low OR in crock pot for up to ten hours on low. 

Top with Manchego (Spanish cheese and fresh basil) Put on top of spaghetti (I use GF spaghetti from Ronzoni - it has a nice blend of brown rice, corn and quinoa) 

Bon appetit 

xoxo Renee

Flat Iron Braised Pork with Fennel, Onions & Half Sweet Mashed Potatoes

Let's just start off by me saying: "I'm not a pork fan." That said, my husband likes variety in food and he's a meat eater sooooooo every once and a while I humor him. Went to a great butcher shop in Salem, NH and found some kind of pork I could say "yes" to. I happen to like flat iron steak, so when I saw a cut of flat iron pork marinated in Italian seasoning- I picked it up. Generally I make my own marinades so if you follow this recipe you can start by adding parsley, oregano, basil, salt, pepper, olive oil and a good vinegar to your flat iron cut over night- then use it the next day with recipe as follows...

You will need:

• one 2 lb or so flat iron (marinated) pork cut 
• 1/2 cup red wine 
• 1/2 balsamic good vinegar 
• 2 fennel bulbs, ends trimmed 
• 1 medium red onion 
• 2 garlic cloves, minced 
• 10 sun-dried tomatoes 
• 6 (or so) squash blossoms 
• 4 sprigs rosemary 
• 4 sprigs thyme
• 1 teaspoon paprika 
• salt & pepper to taste 
• 3-5 tablespoons olive oil 

_________________________________________

Half Sweet Mash: 

• 2 small sweet potato 
• 3 medium russet potato 
• 1/2 cup plain greek yogurt
• 1/2 teaspoon garlic salt 
• 1 teaspoon dried leeks 

I used a dutch oven to make this but you could certainly make use of a heavy bottomed pot or tangine. Preheat your oven to 375. 

On the stove top heat the range to high. Add 3 tablespoons of olive oil and place marinated pork and 8 sprigs of herbs into the hot pan. After 2-3 min turn over and heat 2 min more. You basically just want a good sear to seal in juices. 

Meanwhile, take your washed and trimmed fennel and onion and slice thinly. Once you have removed the pork and set aside- add a little more oil (about 2 tablespoons) to the hot pot. Add in the fennel, onion, dried tomatoes and garlic- cook down until nearly translucent. Add in the balsamic, red wine and paprika. Scrap down the dredges of the pot on bottom and add back in the pork- try to place it under the veggies to braise in the oven. Add salt and pepper to taste. Transfer the covered pot into the oven for 45 min. 

Meanwhile. scrub and wash the sweet and russet potatoes and cut into cubes, skins on. Put into a tall pot with cold water and salt and set on the stove to boil. Once fork tender- drain over sink and put back into hot pot. Add in yogurt, garlic salt and dried leeks. Use a hand mixer to blend together. If you need to add extra yogurt to smooth out the texture go ahead. You can salt and pepper if necessary. 

When the pork has cooked through and the veggies are braised - you can serve right over the mashed potatoes - Bon Appetit 

xoxo Renee