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cooking.nytimes.com
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime I love salsa with fish, and since it is wild salmon season, the marriage seems opportune
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Get Roasted Tomatoes Recipe from Food Network
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Great old family recipe of ours. Don't be put off by the jalepeno's, have passed along to many freinds over the years and always get great feedback.
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Fresh fruit is tossed in homemade rhubarb sauce for a delicious, and fruity alternative to regular fruit salad! One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too.
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Get Pasta and Beans (Pasta e Fagioli) Recipe from Food Network
cooking.nytimes.com
Green peppers are featured in many traditional Basque dishes This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
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Get Rajas Salsa Recipe from Food Network
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A pasta salad version of a classic Italian dish, this combines orzo, fresh mozzarella cheese, tomatoes, and basil, for a perfect summertime dish.
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This refreshing salsa is a creative take on the ubiquitous Mexican condiment. Made with crisp radishes and cucumbers and laced with fragrant mint, it's the perfect accompaniment to an array of summer meals.
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A fresh bruschetta topping combines roma tomatoes with basil, savory, thyme, and garlic. Let the topping stand for 1 hour to blend the flavors; serve on toasted Tuscan bread slices or crackers.
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Sautéed mushrooms can make almost any inexpensive red wine taste better!