Spicy Gazpacho

8 roma tomatoes - peeled
1/2 cucumber
1/2 small red onion
1/2 yellow pepper
1/2 red pepper
2 garlic cloves, peeled
3 tbsp fresh parsley
3 tbsp fresh cilantro
S&P
3 dashes of Tobasco

Add the tomatoes to boiling water for 1 minute. Remove and drain. Slice the end of the tomato and remove the skin. Add everything to the food processor and blend until smooth or a bit chunky if you like. Chill and serve with fresh cilanto and avocados.

Broccoli and Tatertot Casserole (Traditional)

1 pkg frozen tatertots
1 lb hamburger meat
1/2 onion, diced
1 tsp garlic
2 large heads of broccoli, trimed and steamed for 3 minutes
1 large tomato, diced
1 can of cream of mushroom soup, plus 1 can of milk
1/2 cup of cheese

Layer the tatertots in the bottom of a 9x13 baking dish. Bake at 350 for 15-20 minutes. Add the hamburger, onion and garlic to a sauce pan and brown. Set aside. Add the broccoli to a steamer (or dunk in boiling water for 3 minutes). Remove and drain. Mix the soup and milk together.

Remove the tatertots from the oven. Layer the hamburger mixture over the tatertots. Then add a layer of broccoli. Pour the soup mix over the top. Add the diced tomatoes and cheese. Bake for 25 minutes on 350 until bubbly.

Share & Enjoy!!

Homemade Salsa

25 roma tomatoes
3 jalapenos - cleaned and seeded
2 limes juiced
4 cloves of garlic
1 onion
1 bunch cilantro
S&P
Crushed Red Pepper

Add the tomatoes to boiling water for 1 minute and remove. Put a slit in the end of the tomato and hold on to the top and peel the skin away. Add tomatoes and rest of ingredients to the food processor and puree. You may have to add more salt at the end. Enjoy!

Tomato Salad

18 Tomatos - chopped

3 or 4 sprigs of fresh dill - chopped

1/3 cup fresh oregano - chopped

1/2 c fresh basil - chopped

1/4 c black pepper

3/4 c olive oil

1/2 - 3/4 onion - thinly sliced

2 containers feta cheese

3 lemons - juiced

Add all ingredients to a bowl and mix. Refridgerate for 1 hour or overnight. More tomatoes can be added if you need. Good to make for a large crowd!

** This recipe is from Kristine Cahill & her mom **

Vegetarian Stuffed Peppers

2-3 Red Peppers

2 Gardenburger Patties or Chicken/Turkey or Chicken/Turkey Sausage

Olive Oil

2 tbsp Minced Garlic

1 Diced Onion

1 tsp Crushed Red Pepper

S&P

1 Large Can of Diced Tomatoes

2 tbsp fresh chopped Basil

Cut the tops off of 2-3 Red Peppers. Clean out the insides and spray with Pam and put in the oven for 15 minutes on 350.

2 Gardenburger Patties - defrosted and crumbled in a saute pan with Olive Oil,1/2 of the Minced Garlic, Diced Onion, S&P, Crushed Red Pepper - Saute about 15 minutes or so (You can use, ground turkey/chicken or even a chicken/turkey sausage)

In a seperate pan add 1 LARGE can of diced tomatoes. Add the rest of the garlic, chopped basil S&P.

Remove the peppers from the oven. Add 1/2 cup of tomato mixture to the meat mixture. Stir to combine.

Stuff the peppers with the meat mixture and then pour the red sauce over the peppers and in the bottom of the pan. Bake at 30 for about 20-30 minutes.

Top with Parmesan or shredded Mozzarella cheese! Yummy!!

** You can also add 1 cup of cooked rice to the meat mixture if you don't like so much meat **