2 cups chopped tomatoes (we use a variety of tomatoes)
1 Green Pepper chopped fine
1 chopped medium sized White or Spanish onion(green onion works well also)
1 clove garlic finely chopped
1 tablespoon sugar
1 teaspoon salt
1/8th cup of fresh cilantro or substitute with 1/2 teaspoon of coriander
Mix ingredients and serve fresh with Nachos or also excellent with tacos or as a companion to steak and pasta dishes. Use withing 4 - 5 days of making. This is a recipe we make pretty much every 3 or 4 days throughout the harvest and enjoy with many different meals.
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Freshness is the key determinant to whether chard is delectable or detestable. So eat Swiss Chard that has been freshly picked, do not let it sit for several days in the fridge. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don’t even compare.