With tomatoes still hanging on the vines and plenty of fresh corn at my disposal, here is a salsa recipe we have enjoyed recently. Serve with taco chips as an appetizer, as a side dish with chicken or on top of a bed of greens as a lunch salad.
- 2 avocados, pitted and cubed
- 1 14 oz./ 398 ml can black beans, drained and rinsed (about 1 1/2 cups)
- 1 1/2 cups corn kernels (kernels from 2 ears of fresh cooked corn or 1-15 oz. can corn, drained)
- 2 cups cherry tomatoes, quartered
- 1/2 cup chopped red onion
- 1 teaspoon of minced fresh jalapeno pepper (optional)
- 4 tablespoons lime juice (2 limes squeezed)
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1/4 cup chopped cilantro
- Combine avocado, black beans, corn, tomatoes, onion and minced jalapeno in a large bowl.
- Add remaining ingredients and toss.
- Chill until ready to serve.
*The amounts can be adjusted as to preference or servings required. If you don't care for the heat, omit the pepper. For more tasty recipes visit us at www. mennonitegirlscancook.ca
We don’t think of apples as having a season, but in the Northern Hemisphere, apples are typically harvested in late summer and early autumn. And when used creatively – say, in combination with seasonal vegetable or two -- they can give a simple dish an extra layer of rich and tangy flavor. Try this recipe: Sweet Potatoes with Apples and Onions
Nothing says the holidays are coming like cranberries, which are native to North America and harvested in New England and the Upper Midwest in fall. But the zesty cranberry can be used for much more than the traditional jelly sauce. Combined with endive and orange, it can make for a light and elegant chicken salad. Try this recipe: Endive with Cranberry Orange Chicken Salad
Though they are available year-round, most onions are harvested in the late summer and early fall. And while they are usually used as a flavor enhancer, when prepared correctly, they can be a delicious treat all on their own. Try this Recipe: Tangy Onion Flowers
The season for corn begins in mid-summer and usually lasts until the first frost in late September or October. And while it can be used in a myriad of different ways, we found that it can be served up in unexpected ways, as in combination with couscous. Try This Recipe: Coucous Corn and Lima Bean Sautee
The season for pears runs from mid-summer well into winter in some parts of the country. And while they are great on their own or when mixed into fresh salads, they are absolutely delicious when warmed up and added to a dessert recipe. Try This Recipe: Pear Cranberry Crisp
The natural season for cool-weather crops like fennel lasts from fall through early spring. And while it is often used in salads, fennel can also be combined with onion and garlic to ad a nice kick to an otherwise simple soup. Try this recipe: Tomato Fennel Soup
Figs have a first harvest in summer, but they also have a short second season in late fall – just in time for Thanksgiving. Their rich texture and deep flavor make a wonderful addition to spice up an otherwise bland staple. Try This Recipe: Fruit and Spice Oatmeal
Most varieties of grapes ripen toward the end of summer and are harvested well into the fall. And while we love them on their own – or in our favorite wines – they can also add a wonderful tangy surprise to a warm vegetable dish. Try This Recipe: Tangy Carrots with Grapes
The most popular of the "winter squashes," pumpkins come into season in late September in most areas and they have become practically synonymous with the arrival of the autumn season. But there is more that can be done with pumpkins than just making soup and pie. Try This Recipe: Glazed Spiced Pumpkin Bars
Though different varieties of wild mushrooms have different seasons throughout the country, most are still in season in the summer and the fall. Used in a variety of different ways, mushrooms can add a wonderful earthy element to warm comfort foods as they days begin to grow colder. Try This Recipe: Beef Burgundy with Mushrooms
They may look like white carrots but they have a wonderful nutty flavor that is fantastic in combination with other root vegetables and small cabbages like brussels sprouts. When serving a hearty fall meal, a nice combination, sautéed with a little garlic makes a fabulous, healthy and hearty side dish. Try This Recipe: Roasted Autumn Vegetables
Don't worry, this isn't going to be about fruitcake! But dried fruits -- like pears and plums -- can add a wonderful, sweet richness to slow cooked meat dishes. With a little cinnamon, nutmeg and apple juice, it all combines for a heavenly taste of autumn. Try This Recipe: Slow Cooker Roast Pork with Fruit
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