Summer is time for tomatoes!!

Have you seen all the different tomatoes available these days? If you make the rounds to the farmers markets, the grocery stores, and specialty markets, you could find well into the dozens of varieties. Why not try a new color, shape or type today?

Here's a quick recipe for tomatoes and cucumbers, another veggies I can't get enough of in summer. The nectarines add a nice sweet twist. Try it out, and pop over to my Facebook page to let me and my community know what you think. I hope you enjoy it!

Cucumber and Tomato Saladita with Nectarines

1 large cucumber, preferably Armenian or Persian, chopped in 1/4” pieces

2 large tomatoes, or 1 cup tiny tomatoes, chopped or halved

3 nectarines (or peeled peaches), 2 chopped, 1 peeled and reserved

1/4 of a red onion, minced

2 Tbs olive oil

2 Tbs white wine vinegar

1/2 tsp sugar or agave syrup or honey

1/8 tsp sea salt Pinch of ground red chili, adobo seasoning, or chipotle chili, to taste, optional

Sunflower or pumpkin seeds, optional

Place chopped cucumbers, tomatoes, nectarines and onion in a large prep bowl and set aside.

In a small prep bowl, mash last nectarine. Add olive oil, vinegar, sugar and salt and mix well, further mashing the nectarine as you go. Transfer dressing mixture to the vegetables and toss gently until all the pieces are coated with dressing. Serve chilled in a glass salad bowl, garnished with seeds and sprinkled with chili seasoning, if desired.

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JOLENE'S
COOKING TIPS

#1 

Give yourself permission to experiment. Very little can go wrong with veggies, as long as they are not overcooked. And if that happens, mash 'em up, add a bit of butter, and consider yourself ingenious.

#2

Use frozen and pre-cut veggies to ease your schedule. These choices can help make meal prep a breeze, and on the whole offer equal nutrition to their fresh brethren.

 

#3

There is no need for a time-consuming, multi-step method for preparing veggies. Steaming, braising, and seasoning are easy techniques that yield tasty results.