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.
Dino's 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,
Dino’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.
Bill's favorite:
This recipe works best with a chilled onion and a room
temperature tomato
One extra large Singh vine ripe tomato
One extra large Maui sweet onion or Vidalia sweet
onion
Cut into equal slices, between 1/8 and 1/4 inch thick,
depending upon how many people are to be served. Place
alternately on a plate, one slice of tomato, then one
slice of onion.
Pour favorite Italian dressing over the top, lightly
salt and pepper. Can be garnished with large green olives
for color and extra bursts of flavor.
Javier's Pico de Gallo
3 ripe tomatoes, chopped
1 small onion, chopped
1 clove fresh garlic, minced fine
3 fresh Serrano or Jalapeno peppers, minced fine
1/2 large lemon, juiced 1 teaspoon salt
1 teaspoon pepper
1/2 cup fresh cilantro, chopped
A splash of Tecate beer, if you like.
Depending on how hot you want it, add more or fewer
Serrano or Jalapeno peppers; or just leave out the peppers
if you don't want any heat.
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.
