Normally, we only post recipes that include cheese, but this fresh salsa came out so good, we served it with a small cheese plate and deemed it qualified for inclusion… of course, as master of this small universe in the Pacific Northwest, I can pretty much deem whatever I choose…

As you know, The Man has been gardening in earnest this year, starting with his small greenhouse and moving to the great outdoors when the weather permitted. We feared the weather would not deliver bounty but the last few weeks have brought us lots of veggies and herbs for The Lady to use when she cooks.

Today she made a salsa with a peach, not grown in The Garden of The Man, but the rest of the ingredients were “home-grown”:

Ingredients:

1 Large, Ripe Peach, Chopped

2 Small Red Tomatoes, Chopped

Handful of Yellow Grape Tomatoes, Chopped

1 Green Bell Pepper, Chopped

1 Jalapeno Pepper, Chopped  – Kitchen Tip: Do NOT scrape the seeds out with your nail; it leaves a lingering burn… just saying…

Fresh Parsley, Chopped

Fresh Mint, Chopped

Salt, to taste

Freshly ground Pepper, to taste

Truvia, to taste

Preparations:

Pick fresh veggies and fruit from garden. Rinse under cold water.

Chop everything and toss together in a bowl.

Sprinkle with salt and truvia – The Lady used ½ tsp of salt and about 1 tsp. of Truvia.

Grind fresh pepper to taste.

Toss again.

Marinate in fridge for an hour before serving.

 

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As mentioned over at cheesemonger weblog, The Lady brought home three flavored Monterey Jacks cheeses made by Rocking W Dairy in Olathe, Colorado. We enjoyed the cheeses as a snack last night and this morning I awoke to the smell of bacon sizzling in the kitchen. Naturally I was interested and made my way to discover The Lady making quesadillas using the Rocking W Garlic Chives Monterey. She picked herbs from her herb garden, which is maintained by The Man along with tomatoes, onions, bell peppers and jalapenos from The Man’s garden. She suggested I share the recipe with you, my loyal readers. I also took pictures with her new Droid phone… no easy “feet” for a feline who lacks an opposable thumb…

Here’s what she did…

The lady's Herb Garden

Ingredients

Ingredients:

½ pound of bacon, fried to crisp but not burned

Fresh Herbs; The Lady used parsley, oregano, rosemary, chives and thyme

Bell Pepper, chopped

Jalapeno, half, chopped

Purple Onion, small, chopped

6 ounces Rocking W Garlic Chive Monterey Jack, shredded

4 Flour Tortillas

4 Eggs

Salt and Pepper to taste

Olive Oil


Preparation:

While the bacon fried and I rubbed The Lady’s legs to make sure she knew I was interested, she chopped the veggies and the herbs. Then she shredded the cheese and whisked the eggs.

She let the bacon drain on paper towels and then she crushed it up. At that point, I made my intentions clear and was rewarded with my own share of bacon… ahh… I love it when a plan comes together…

Using a bit of olive oil, The Lady scrambled the eggs easy and lightly sautéed the veggies and herb. Then she built the quesadilla inside the sauté pans. She browned them on one side and flipped them to brown the other side. She served them with a Pico de Gallo she made from The Man’s garden bounty (recipe follows) and guacamole from the salsa bar at the Hawthorne Fred Meyer.

Garden of The Man Pico de Gallo:


Ingredients (all veggies and herbs from The Garden of The Man):

Tomatoes; both heirloom and cherry

Jalapeno

Bell Pepper

Chives

Purple Onion

Oregano

Rosemary

Thyme

Taco Seasoning

Preparation:

Chop everything and toss together.

Add the Taco Seasoning to taste.

Refrigerate for an hour to allow flavors to blend.
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