"A thing is right when it tends to preserve the integrity, stability, and beauty of the biotic community. It is wrong when it tends otherwise."
- Aldo Leopold
  You are here:  Recipes   
 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
Salsa is literally the Spanish word for “sauce”.  There are literally hundreds of variations, which usually include tomatoes, onion, garlic, hot peppers, cilantro, and an acid like vinegar or lime juice.  Armed with a food processor, you too can become a whiz at making fresh salsas.   Serve salsas over fish, with chicken. stir them into a salad, eat them on a sandwich!

8 ripe tomatoes, chopped and drained to remove juice
1 large red or white onion
2 cloves garlic, more to taste if desired
Grated zest and juice of 1 lime
1 jalapeno or other hot chile pepper, more to taste
Sea salt and fresh pepper
1/2 cup or more chopped fresh cilantro

In the bowl of your food processor, finely chop the garlic.  Add the onion and pulse to chop.  Wearing gloves, remove the seeds from the chile peppers.  Add to the food processor and chop.  Add the tomatoes and pulse to chop.  Stir in the lime zest, lime juice and season to taste with sea salt and fresh pepper.  Garlic salt may also be used to season.

VARIATIONS OF THE THEME:  Instead of red tomatoes, use a combination of yellow tomatoes and “tomatillos”, Mexican green tomatoes.  Try roasting the peppers in a hot oven or on the grill for a smoky flavor.  To prepare guacamole, pulse a clove or two of garlic in the food processor.  Add a ripe avocado and _ cup more or less of salsa.  Puree until smooth enough to eat.  It’s that simple!

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more information, visit our website at:
Show as single page

Chicken Pot Pie With Maine Mashed Potatoes | Page 12 of 17 | Italian Inspired Pasta w/ ME White Beans & Veggies


Home | Programs | Agricultural Services | The Fair | Certification | Events | Publications | Resources | Store | Support MOFGA | Contact | MOFGA.net | Search
  Copyright © 2018 Maine Organic Farmers and Gardeners Association   Terms Of Use  Privacy Statement    Site by Planet Maine