Fruit Salsas

Credit: Taste of Home

Strawberry Salsa

Combine:
1 pt chopped strawberries
4 seeded and chopped plum tomatoes
1 finely chopped small red onion
1-2 minced peppers
 2 TBS lime juice
1 TBS olive oil
2 minced garlic cloves
Refrigerate 2 hours

Gingered Mango Salsa:

Combine:
1 cup chopped mango
1/4 cup chopped red onion
1/4 cup cilantro chopped
1/4 cup lime juice
2 TBS minced fresh mint
1 TBS minced fresh ginger
1/2 tsp olive oil
1/4 tsp salt
Stand for 30 min

Lemon Bars

Credit: Taste of Home

CRUST

3/4 C      softened butter
1/2 C     Confectioners Sugar
2 C        all-purpose flour
1/2  C     ground Almonds
2tsp       dried lavender flowers
2tsp       lemon zest

TOPPING

1 3/4 C   sugar
1/3    C   all-purpose flour
1/2 tsp     baking soda
4 LG       Eggs
1/3 C       lemon juice
Powdered Sugar

1. Cream butter & powdered sugar in small bowl. Add flour, almonds, lavender, and lemon zest; beat until crumbly. Pat crust into an ungreased 13x9" baking dish. Bake at 350 for 15 min or until edges are golden brown

2.While baking, combine sugar, flour, baking soda, eggs, and lemon juice; beat until frothy. Pour over hot crust. Bake at 350 until light golden brown. 20/25 min. Cool on a wire rack. Dust bars with powdered sugar. Refrigerate if not eaten.

Tomato Pie

Tomato Pie (+ lower sodium option)

For Lower Sodium: Sub the shredded cheddar for shredded Swiss cheese. Instead of salting the tomatoes and draining in  colander, layer them between paper towels for ten minutes. Don’t add any additional salt to the dish. 

Ingredients (I double it and make 2)

• 3 medium sized fresh tomatoes
• 6 large fresh basil leaves (if you don't have fresh, use 2 teaspoons dried)
• 3 TBS Prepared Basil Pesto
• 1 +1/2 cups shredded cheddar cheese (I used half mild & half sharp)
• ½ to ¾ cup mayo
• 2 teaspoons balsamic vinegar (I used white balsamic)
• 1 teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 pie crust, baked but not browned

Instructions 

1. Preheat oven to 350 degrees
2. Bake pie crusts for 10 minutes while continuing to prep. Remove after 10 minutes. If the edges got brown, cover with aluminum foil before baking them the second time.
3. Cut tomatoes into  medium thickness slices.
4. Salt each side and place in collendar. Allow to drain for ten minutes (can skip this step if you like).
5. Arrange ½ of tomato slices in baked pie crust. Sprinkle with salt & pepper ½ of basil, ½ of vinegar, and ½ of cheese.
6. Repeat but drizzle pesto over tomatoes before adding the final layer of cheese 
7. Spread mayo over top of pie. Bake at 350 for 30 minutes or until lightly browned. If not wanting to brown, run the broiler for a minute or so but keep an eye on it.

Modified from recipe found here :  https://www.southernplate.com/tomato-pie/