Tag Archives: Cilantro

California Fresh Salsa

What to spice it up without adding mega-calories? This salsa will definitely do it! If you never made salsa, don’t worry :it’s quick and easy and has very few ingredients. Take your time to make your own salsa it is really worth it, The flavors exude to compliment the best of fire-roasted chicken, steak or mahi-mahi

This Recipe was given to us by “MasterChef RoD” the definite king  of spicy chiles.  Thank you oh great master of spice for showing us the right way to spice!

Ingredients:( for one cup of salsa)
2 tomatoes, peeled
1 jalapeno with seeds
1 green onion white and green parts
4 or 5 stalks cilantro
1 or 2 cloves fresh garlic ( the fresher the better)
1 pinch sea salt
1 Tbsp lime juice

Chop all ingredients into 1/4 inch bits. Mix in a large bowl and let cool in refrigerator for about 20 minutes. Serve at once, since it is not recommended to save. Those who like it hot, add two Thai-Sri Lanka peppers per tomato. Serve with salt free blue corn chips or as a compliment to fire roasted meats. Enjoy!

Grape Tomato & Mozzarella With Shallot-Citrus Vinaigrette

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.

Tomatoes, Egg And Mozzarella Bake


This is a great late-late-late night snack, or an early morning breakfast with a twist.

All you need is a tomato, and egg and you are in business! Serve with crusty bread for a real treat

Ingredients: (per serving)

4 slices of tomatoes
2 slices of mozzarella 1/4 inch thick
1 egg
1 Tbsp olive oil
salt & fresh ground black pepper to taste
1 spring fresh cilantro or basil if you prefer

Preheat the oven to 400 degrees. In a bake proof dish, drizzle the olive oil and arrange the 4 slices of tomato to form a base. Place the slices of mozzarella on top, carefully break the egg and place so that the yolk stays between the tomato slices. Salt to taste. Place in the oven, let cook for 4 minutes, less if you like your eggs runny. Remove from oven, sprinkle with the ground pepper and the herb of choice and serve immediately with crusty bread.