Vegetable Garden Salsa

Ingredients

  • 6 medium tomatoes, finely chopped

  • 3/4 cup finely chopped green pepper

  • 1/2 cup finely chopped onion

  • 1/2 cup thinly sliced green onions

  • 6 garlic cloves, minced

  • 2 teaspoons cider vinegar

  • 2 teaspoons lemon juice

  • 2 teaspoons olive oil

  • 1 to 2 teaspoons minced jalapeno pepper

  • 1 to 2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 1/4 to 1/2 teaspoon cayenne pepper

  • Tortilla chips

Directions

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Classic Goulash

Ingredients

  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 3 bay leaves
  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni

Directions

  1. Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  2. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  3. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Lime Chicken Soft Tacos

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 1/8 cup red wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 10 (6 inch) flour tortillas
  • 1 tomato, diced
  • 1/4 cup shredded lettuce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa

Directions

  1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
  2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Cauliflower and Edamame Salad

Ingredients

  • 1 head cauliflower, cut into bite-size pieces
  • 1/2 (12 ounce) package frozen shelled edamame (green soybeans)
  • 4 hard-cooked eggs, chopped
  • 3 ribs celery, chopped, or to taste
  • 1 large bell pepper, chopped, or to taste
  • 1 (5.3 ounce) container plain Greek yogurt
  • 1 bunch radishes, sliced, or to taste
  • 4 green onions, chopped, or to taste
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard (such as Grey Poupon(R))
  • 2 kosher dill pickles, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 sprig fresh dill, chopped
  • salt and ground black pepper to taste

Directions

  1. Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
  2. Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.

Grilled Portobello Mushrooms

Portobello mushroom make a tasty and healthy addition to any meal.  Though Ron Swanson might disagree, you can double this recipe and serve as a main dish with rice. Enjoy!

Ingredients

  • 1/2 cup finely chopped red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 portobello mushroom caps

Directions

  1. Preheat grill for medium heat.
  2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.