Over the years, we’ve enjoyed the
fruits of our labors in so many wonderful recipes.
We’ve selected a few personal favorites that are especially
dear to our palates. They’re
easy and delicious. And remember, the best cooks know that the
better the ingredients,
the better the results.
Salsa Fresca
This scrumptious salsa has a wide variety of
uses. Besides its traditional role as a dip for
tortilla chips or over tamales and enchiladas,
Gino’s Salsa Fresca is a delicious accompaniment
to scrambled eggs, as a dressing over
salads, as stuffing for avocadoes, or with
chicken or fish. You experiment – the sky’s
the limit for this treat.
• 3 tomatoes, diced
• 1 green pepper, finely chopped
• 1/2 red onion, finely chopped
• 1 chili pepper, finely chopped
(you choose how hot you want it)
• juice of 1 lime
• finely chopped cilantro to taste
Combine all ingredients in a medium bowl.
May be refrigerated for up to four days.
Pasta Luawanna
What a fresh, delectable, easy dish
this is.
• 1 lb. cooked pasta – works
best with
linguini, angel hair, or spaghetti • 4 tomatoes,
chopped • 2 tbsps. olive oil • 6 leaves
fresh, chopped basil • 1 clove garlic, minced
• Black pepper, freshly ground
(to taste) • 1/4 cup Parmesan cheese,
freshly grated • Half & Half (see directions)
Cook the pasta, drain and set aside.
In a blender, combine all remaining
ingredients, except for 2 of the
chopped tomatoes. Add just enough
Half & Half to create a pale pink color.
Blend and pour the mix into a bowl.
Stir in the remaining 2 chopped tomatoes.
Pour over cooked pasta. Yum’s
the word.
Patsy’s Mini
Mozzarellas with
Tomato and Cucumber
Normally used as a side dish, this
combination is so aromatic and
flavorful you’ll want to have it as a
main dish.
• 3 tomatoes cut into small
wedges • 1 8 oz. package small
mozzarella balls • 1 medium cucumber, thinly
sliced • 6 leaves fresh, chopped basil •
1 medium red or sweet white onion,
thinly sliced • 3 tbsps. Italian dressing –
choose
your favorite.
Combine all ingredients in a medium
bowl and serve.
So simple, so delicious.
Harry’s Pasta
Salad
This colorful salad is best made with
cooked Rotelle (short, curly) pasta so the
juices stay in the nooks and crannies. • 1 lb
Rotelle pasta – cooked al dente,
drained, and cooled
• 2 tomatoes, chopped
• 1 cup fresh or frozen green peas • 1
cup fresh or frozen corn niblets • 1 red pepper,
diced • 1 green pepper, diced • 1
clove garlic, crushed • 3 tbsps. Italian dressing
– any kind you
like
Combine all ingredients (except pasta) in
a medium bowl, and then pour over
cooled pasta. Serve immediately to
experience full flavor.
Broiled Tomatoes
à la Gene
This is where nothing comes between
you and our vine-ripened tomatoes – just
a crispy layer of freshly grated Parmesan
cheese to add its nutty flavor to our
sweet, sweet fruit.
• 4 large tomatoes,
halved • 1 tbsp. olive oil • 1/4 cup
Parmesan, freshly grated
Turn on your oven’s broiler. While this is
warming, slice the tomatoes horizontally
(across the grain) and brush the tops with
olive oil. Sprinkle a generous layer of
Parmesan on tomato tops and place them
on a broiling pan or baking sheet about 6”
under the broiler. Remove when
Parmesan has turned golden and crispy.
Serve immediately.
