Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode. Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.
This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables. Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness. Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest. Not a single tomato. Zero. Zilch. Nada.
😐 😐 😐
In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.
(Recipe adapted from Serious Eats)
Pico De Gallo
Yield: 4 – 6 Servings
- 1 ½ pounds tomatoes, diced
- ¾ teaspoon salt
- ¾ cup diced onion
- ½ cup chopped cilantro
- 1 tablespoon lime juice
- 1 jalapeno, minced
In a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.
Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.
My son is a big fan of chips and salsa, so I asked my husband to pick some up on his recent trip to Sam’s Club. He came home with 2 huge jars (though to his credit, they sell it packaged that way) of salsa. So in an effort to put a dent in our huge salsa supply, I searched online and stumbled upon this recipe for Chili Mac. I took a quick look at the recipe and realized that I had almost everything, and went ahead and gave it a whirl. People, try this! The name is totally misleading, and the meal itself is really healthy. For a meal that serves four, it only has ½ cup of cheese. Also, regular pasta can be swapped with whole wheat or even veggie pasta. It’s a healthy and delicious meal that comes together very quickly.
Also, on a totally different note, I have an invitation for you! My blogging buddy Sarah, of Flour and Spice, recently reached out to me with an idea. Sarah suggested that we team up and host a virtual Eid Party. The premise of the “party” is that those who choose to participate will post a recipe that is evocative of Eid for them, whether that be traditional or something new/innovative. So now my friends, is that I invite you to join us! If you think that you would be interested in participating, just leave me a comment saying that you would. We’ll be sending out emails later this week to everyone that we know, so be on the lookout 🙂
Yield: 4 Servings
- ½ pound small shell pasta
- 1 pound ground beef
- 1 cup picante sauce (regular salsa can be used as well, although additional liquid might need to be added)
- 1 cup corn kernels
- 1 tablespoon chili powder
- 2 tomatoes, diced
- ½ cup shredded cheddar or Mexican style cheese
Cook the pasta until al dente according to package instructions. Drain and set aside.
In a large pot over medium-high heat, cook ground beef until well browned and all liquid has evaporated. Stir in picante sauce, corn, chili powder, and tomatoes. Bring the mixture to a boil, then reduce heat to medium-low and cook for 10 minutes.
Stir in pasta and cheese. Cover and cook until the cheese has melted.