Chop 2 cups of tomatoes, 2 cups of corn, 1 medium green pepper, 1 medium sweet pepper, ¼ cup fresh cilantro, parsley or basil, 2 cups black beans, and combine with 1½ tsp cumin, 1 tsp chili powder, 1 Tb oregano (dry or Fresh) and 3 Tb olive oil, 1 clove garlic, 3 Tb lime juice or balsamic vinegar. Serve with warm tortillas or corn chips. Also good with fresh sliced Avocados.
Cooking on the farm is often equal parts love and improvisation. With fresh vegetables and herbs at our fingertips, we never want for a good meal to share with family and friends. Some of the recipes below capture the spirit of cooking in our kitchen.
Cut ½ lb. loaf French bread, sliced into cubes 1 inch by 1 inch, and melt 3 Tb. Butter. Combine bread and butter and toss together. Bake at 350 for 7 minutes. Place ½ the baked bread cubes in bottom of 7-by-13-inch baking dish. Top bread with layer of 2 lbs. of fresh thinly sliced tomatoes and follow with layer of 1 cup low fat ricotta or goat cheese. Mix ¼ cup olive oil; ½ teaspoon oregano; 2 cloves garlic, minced; and ¾ tsp seasoning salt and evenly pour over layer of tomatoes and cheese. Repeat layering of tomato and cheese. Top with ¼ cup Parmesan cheese. Bake at 350 for 40 minutes covered. Uncover and bake 7 more minutes to brown the top. Enjoy!