Fresh Salsa

I hate that I need to go to a Mexican restaurant to eat good salsa. It actually kind of drives me a bit nuts. I’ve tried buying a ton of different brands from the grocery store and nothing compares to the fresh stuff. Luckily, our farm share has been providing us with an abundance of tomatoes and I happened to have one dinky jalapeno growing in my garden. Note in the picture above the jalapeno is the same size as a small clove of garlic and those are cherry tomatoes shown next to it! My poor garden really suffered this year because I forgot to water and it hasn’t rained much. Oopsie! Anywho, this salsa is close to what you’ll get in a good Mexican joint, but make sure to taste test (preferably with tortilla chips) and adjust seasoning as you wish.

Fresh Salsa

  • 6-8 fresh tomatoes (I used a combination of plum, beefsteak and cherry tomatoes)
  • 1/2 white or red onion
  • 1 cup cilantro
  • 1 jalapeno
  • 1/4 cup poblano peppers
  • 1 clove of garlic
  • salt and pepper to taste

Rough chop all ingredients and pulse in a food processer until desired consistency is reached. This will make enough to fill a large mason jar.


Guilt-Free Zucchini “Fettuccine” with White Wine and Lemon Sauce

After my Facebook post about this meal I originally made with shrimp (which I recommend) I had to recreate it to share… except I didn’t have any more shrimp.  Here I used chicken. You can use pretty much any protein you’d like. This recipe is good for one person. Double it for two people.

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1/4 c. Diced Mushroom (optional)
1/4 c. Diced Onion
1 Med. Zucchini
1/4 c. Dry White Wine
1 tsp Lemon Juice (fresh is good too)
1 TBS Butter
Salt and Pepper
(3) Cloves Diced Garlic
2 TBS Olive Oil
Parmesan cheese (Fresh grated is good too)
1 Chicken breast cooked and large- diced or about 8 Cooked Shrimp (pick your protein)

Use a cheese slicer (or a knife) to slice your zucchini

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Then use your knife to slice the slices you just made into fettuccine- looking strips. Set aside.


Melt TBS butter in a saute pan and add your mushrooms and onion.
Add a dash of salt and pepper. When the onions turn translucent, add the diced garlic.


When the veggies start to brown a bit and the pan is starting to look dry, deglaze the pan with a splash of wine (about 1/4 c) add the lemon juice and simmer for 1 minute.

Add the Zucchini and cooked chicken or shrimp, 2 TBS of olive oil and salt and pepper again. Gently stir and cover. Cook about 2 minutes until zucchini is al dente and protein is reheated! Uncover, add a few shakes of parm. cheese, stir again and enjoy!


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