Pico de Gallo

Contributed by Pam Edwards

8–10 Roma tomatoes
(seeded)
1/2–1 sweet onion
(to taste)
1 jalapeno pepper
(or more to taste)
2 medium cloves garlic
Juice of one lime

4 tablespoons chopped
fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh
ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oi l and lime. Mix well.

Cover and refrigerate for at least three hours. Best if served the next day.

Serve with tortilla chips, burritos, tacos, or any Mexican dish. Great at a picnic with tor tilla chips.

Scotch Eggs

Set as ide 6 hard– boiled eggs shelled and patted dry.
Combine thoroughly:
12 ounces ground pork
1 large egg
1 tablespoon chopped
fresh parsley
1 teaspoon grated
lemon zest
1 teaspoon salt
¾ teaspoon each
chopped fresh savory,
chopped fresh sage,
chopped fresh thyme (If
using dried herbs, use

only ¼ teaspoon each)
¼ teaspoon each ground
black pepper, ground
coriander, ground
nutmeg

Spr inkle two tablespoons flour on a plate.

Beat one egg well in a bowl.

Sprinkle one cup fresh breadcrumbs on a plate.

Divide the pork mixture into six equal portions and form into patt ies. Mold each patty around one of the hard–boi led eggs. Roll each egg in the flour, dip in beaten egg, and roll in breadcrumbs until completely covered. Place covered eggs in l ight ly greased baking dish. Bake in bot tom third of pre–heated 400 degree oven for 30 minutes. Turn eggs after 15 minutes. Eggs should rest for 10 minutes after coming out of oven. They may be eaten hot, chilled, or at room temperature.

Quick Couscous Salad with Feta

Contributed by Pam Clark

Serves 4
1 1/2 cup water or
chicken stock
per each cup of
coucous
3 Tbsp. olive oil
1 chopped onion
1 cup whole wheat
coucous (found in
package or buy bulk at
local Health Food
Store)
3 Tbsp. lemon juice
1 bunch fresh chopped

or 1 Tbsp. dried
parsely, basil, or mint
fresh ground pepper
and/or garlic powder to
season

Bring the first three ingredients to a boil. Pour in a bowl over couscous. Add herbs, lemon juice, and seasoning. Let si t about 15 minutes. Fluf f wi th fork and add your choice of chopped ingredients, one tomato, one cucumber, one bell pepper, one zuchinni , or a small of jar of pimentos or roasted red peppers.

Lightly stir in a small container of feta cheese. Place in covered container in ref r igerator and you’ll have a nice refreshing salad for your picnic.