[fauxgypsy]

Lily, I have been making Pico de Gallo all summer with our tomatoes and jalapeno peppers. I chop roughly equal amounts of tomato and onion finely but not in a food processer, it gets mushy then. I add pressed garlic, finely chopped cilantro to taste, a small amount of very finely minced jalapeno pepper, no seeds, lemon or lime juice, and salt. If I have avacados on hand I will use some of it to add to mashed avacades to make quacamole. I can eat this by itself.
I have also been working my way through a cookbook of international vegetable recipes. It has been interesting to try vegetables with different seasoning and in different ways. One our favorites has been a recipe with yellow and zuchinni squash seasoned with lemon, cumin, and paprika, cooked just crisp tender and served at room temp. Being from the South my first thought with squash is to add onion, a little bacon, black pepper and salt and smother it in an iron skillet until it melts in your mouth. It is just nice to approach vegetables from a different direction.

Leslie