GARDEN FRESH SALSA

2-3 cups fresh fleshy tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped onion (use a few green onion tops if desired)
1/2 cup sweet bell peppers, seeded and coarsely chopped
1/2 cup chopped fresh cilantro
1/4 cup hot peppers (habanero or jalapeno) seeded and fnely chopped
2 tsp lime juice
salt and/or pepper to taste

Cut small tomatoes in half and gently squeeze to remove seeds and excess juice until you have 2 to 3 cups of fresh tomato flesh (between a dozen and twenty tomatoes). Place in processor and pulse six times, or coarsely chop by hand . Add onion, peppers, cilantro, and lime and pulse six more times (or coarsely chop by hand and combine in a large bowl). Add salt and pepper to taste. Eat fresh and store leftovers for 3-4 days. Adjust amounts of each ingredient to suit your taste and availability of vegetables. Best
used fresh.

Submitted by Corinna Sinclair

Good Things to Eat – Chilled Cucumber Soup and Special Zucchini Hot Dish

Chilled Cucumber Soup

2 medium cucumbers

2 cups 1% buttermilk

1 1/2 teaspoon sugar

1/2 reduced-fat sour cream

1 teaspoon dillweed

1/2 teaspoon salt

1/8 teaspoon white pepper

2 green onions, chopped

Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired. Yield: 4 servings.

From Taste of Home – Submitted by Sheri Kisch

Special Zucchini Hot Dish

4 small zucchini, sliced diagonally

1 large sweet onion, thinly sliced

2 tomatoes, sliced

12 slices of cheese

2 green peppers, sliced

2 tablespoons butter

In a shallow buttered dish (2 qt) arrange half the zucchini around the sides and bottom, then half the tomatoes, onion, pepper and 4 slices of cheese. Sprinkle with salt and pepper. Dot with butter. Repeat. Dish will be full – cover with foil. Bake at 375 degree pre-heated oven for 45-60 minutes or until vegetables are tender.

Cut remaining 4 cheese slices diagonally in half. Remove dish from oven and arrange slices on top. Return to oven for 2 minutes. Serve warm.

Submitted by Sheri Kisch