- DIFFICULTY: EASY
- 45 MINS
Ingredients
Serves: 6
PICO DE GALLO
- 1 Pint Sunchocola Cherry Tomatoes, Diced (*You can easily adjust depending on what tomatoes you have on hand)
- 2 Jalapeños, Diced (*Adjust or omit as needed)
- ½ Small Purple Onion, Diced
- ½ Lemon, Juiced
- ¼ Cup Parsley, Chopped (*Adjust or omit as needed)
- *You can also add Salt & Pepper if desired
Method
Pico de Gallo, also referred to as “Salsa Fresca” and/or “Salsa Cruda” is the type of fresh salsa commonly used in Mexican cuisine. Traditional Pico de Gallo is created from chopped tomato, chopped onion, serrano peppers, salt, lime juice, and fresh cilantro. This version is made using Sunchocola Cherry Tomatoes, purple onion, jalapeno peppers, lemon, and parsley. It is easy to slightly modify this recipe depending what you have on hand, and whether you like your Pico de Gallo spicy or not (you can always swap hot peppers for bell peppers or sweet peppers). Pairs well with corn chips, tacos, quesadillas, and salads.
Enjoy!
Pico de Gallo
- Dice tomatoes, onion, and peppers.
- Combine with lemon juice and parsley, stirring to mix everything together.
- Add extra herbs, seasonings, etc. if desired.
- Serve immediately with tortilla chips, tacos, etc.
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.
Butternut Squash, Sausage, & Escarole Soup
- Preheat oven to 375 degrees. Cut squash in half lengthwise and scoop out the seeds. Season squash with 1 tablespoon olive oil and 1 teaspoon of salt. Place cut side down on roasting pan. Place in oven and roast for 30-40 minutes or until squash is soft. Remove from oven and cool to room temperature. Once cool enough to handle, scoop out squash. Set aside.
- Heat a large soup pot on a medium to high heat. While pot is preheating, remove sausage from its casing. When pot is hot, add the remaining olive oil and crumbled sausage. Cook until sausage is browned.
- Add diced onions and chopped garlic to pot and continue to cook until onions and garlic are lightly browned.
- After cooking onions for about 8 minutes, add chopped herbs, red pepper flakes, cinnamon, turmeric and 1 teaspoon of salt to the pot. Cook for about 5 minutes.
- Add maple syrup to the vegetables and allow to cook for 2-3 minutes, being careful not to burn the syrup. Next add the apple cider vinegar and cook until vinegar is dry, and moisture is cooked off. Add the stock, grated ginger and parmesan rind to the pot. Turn up the heat on the soup and bring to a boil. Once soup boils, turn heat down and simmer for about 20 minutes.
- To finish your soup, add the squash, white beans and escarole to the simmering soup. Cook for about 10 minutes more. Stir in chopped parsley and taste. Season with more salt if needed. Make sure to remove cheese rind.
- Serve hot with toasted bread and more cheese for grating on top.
Michael Joyce is a chef in the Lehigh Valley and and local food advocate. Spending his career in kitchens devoted to seasonality and sustainability such as Blue Hill, Barbuzzo, and is currently at Bolete Restaurant. He believes that cooking through the seasons and as close to the source as possible, is not only satisfying and inspiring, but critical to the health of our local communities.
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Pico de Gallo, also referred to as “Salsa Fresca” and/or “Salsa Cruda” is the type of fresh salsa commonly used in Mexican cuisine. Traditional Pico de Gallo is created from chopped tomato, chopped onion, serrano peppers, salt, lime juice, and fresh cilantro. This version is made using Sunchocola Cherry Tomatoes, purple onion, jalapeno peppers, lemon, and parsley. It is easy to slightly modify this recipe depending what you have on hand, and whether you like your Pico de Gallo spicy or not (you can always swap hot peppers for bell peppers or sweet peppers). Pairs well with corn chips, tacos, quesadillas, and salads. Enjoy!
Ingredients
1 Pint Sunchocola Cherry Tomatoes, Diced (*You can easy adjust depending on what tomatoes you have on hand)
2 Jalapenos, Diced (*Adjust or omit as needed)
1/2 Small Purple Onion, Diced
1/2 Lemon, Juiced
1/4 Cup Parsley, Chopped (*Adjust or omit as needed)
*You can also add salt, pepper, etc. if desired
Pico de Gallo
- Dice tomatoes, onion, and peppers.
- Combine with lemon juice and parsley, stirring to mix everything together.
- Add extra herbs, seasonings, etc. if desired.
- Serve immediately with tortilla chips, tacos, etc.
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.
