Canned Tomato Salsa-SueEllen

This is such an easy salsa to make!

Instructions:
-2 28 oz can of whole peeled tomatoes
-1/2 large white onion
-1/2 bunch of cilantro
-2 juiced limes
3-4 cloves of garlic
1 1/2 T salt

This makes over a gallon of salsa, a half recipe is a perfect fit for my vitamix.

For the vitamix I add tomatoes whole with juice, top with cilantro leaves (no stems), but no need to chop leaves, simply quarter the onions and jalepenos ( I remove most of the seeds), and add everything else. Blend on 6 for about 30 second and you’re done! It gets a little hotter as it sits. I keep it in the fridge and I hear it lasts up to 2 weeks but ours is always gone by then.

Fast Rustic Bread

Ingredients:

-3 cups bread flour
-1/4 tsp yeast
-2 tsp salt
1 1/2 cups HOT water (if doing overnight, use cold water, let rest on counter 8-24hrs)

INSTRUCTIONS:

1. Combine flour, yeast, water and salt in large bowl.
2. Cover with plastic wrap and let stand at room temperature for 3 hrs.
3. After 3 hours dough will become puffy and dotted with bubbles.
4. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using scraper fold ought over 10-12 ties and share into a rough ball.
5. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 30 minutes while you preheat oven with Dutch pan in it. 450 F
6. When preheated lift the parchment paper and dough from the bowl and place gently into the hot pot (parchment paper goes in the pot as well)
7. Cover and bake for 30 minutes.
8. After 30 minutes, remove lid and parchment paper. Return uncovered to oven and bake 10-15 more minutes. Let it cool at least 15 minutes before slicing.

FOR ROLLS:

Fold over with more flour about 10x
Cut into 8 sections, shape into balls ugly seam side down
Place on parchment and cover with towel 30 minutes and preheat 450
They will puff up but don’t double in size
Bake 25 min.

Salmon Salad-Wildflower chopped salad

We LOVE LOVE salmon and have it often up here in Alaska. We prefer to bake it at first and then we eat this salad for left overs. It gets eaten by all every time…family favorite for sure!

Base:
Arugula shredded

Toppings:
Cooked Salmon
Couscous/Quinoa/Rice
Freeze dried corn
Cranberries
Feta
Sunflower Seeds
Red Bell Pepper (I prefer uncooked)

Dressing:
Blend
1 cup Basil Leaves
1/3 Olive Oil
1/3 Mayo (I prefer plain greek yogurt)
2 tsp sugar
1 1/2 TBSP red wine vinegar
1/2-1 tsp salt

Instructions: Go to town on that arugula with scissors/pizza cutter. Mix ingredients to your liking (a little of this and a little of that). I put a little dressing on top at first and then have it available for others to put more on themselves.

Avocado Grilled Cheese-Roth Cheese

This has been our new favorite lately! So so easy and a spin on a regular grilled cheese sandwich (and you get to sneak in some greens!

Ingredients:

1 avocado
2 cups baby spinach
1/4 fresh basil
1 garlic clove, optional
2 tablespoons olive oil
salt and pepper to tast
1 wedge Honey gouda shredded (I’ve used regular gouda and smoked gouda and they’ve been great)
**I haven’t found honey gouda, so I have put Mikes Hot Honey on the sandwiches in between the spinach mixture and cheese. It tastes amazing!
2 tablespoons unsalted butter
4 slices sourdough bread

**for my family we double the recipe

INSTRUCTIONS:

Pulse avocado, spinach, basil and garlic in the bowl of a food processor; season with salt and pepper to taste. While the food processor is running, stream the olive oil slowly until emulsified, keeping the mixture slightly chunky.

Place the slices of bread on cutting board. Add the avocado mixture evenly between two slices. Add the Hot Honey gouda cheese on top of avocado mixture.

Heat large skillet, panini press, toaster over and cook your sandwiches until golden brown!