appetizers

Here's a tasty recipe, courtesy of farmer Stan, from Triple S Farms:

Pico de Gallo

3 – 4 ripe tomatoes, diced

1 cup finely diced red onion

1 cup chopped cilantro

1 – 2 green bell peppers

Garlic, to taste (2-3 cloves)

1 lime, juiced

1 tsp. sugar

½ tsp. salt

Pepper, to taste

Ingredients

• 1 1/2 cups corn kernels (frozen or canned)
• 3/4 cup milk
• 1/2 cup ricotta cheese
• 2 cloves garlic, peeled and minced
• 2 tablespoons minced fresh herbs (basil, parsley, cilantro or chives all work well)
• 1 teaspoon smoked paprika
• 3/4 cup all-purpose flour
• 1/4 cup corn meal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Ingredients: Makes 6 servings. Prep time: 20 minutes.

6 ounces chorizo sausage, diced small
1 tablespoon minced garlic
1 jalapeño pepper, seeded andminced
1 tomato, diced
2 avocadoes, peeled and diced
1 cup corn kernels
1 tablespoon minced chipotle peppers in adobo sauce
1 lime, zest and juice
Salt to taste

Preparation

Ingredients: Makes approximately 15. Prep time: 20 minutes.

• 4 ounces cream cheese, softened
• 1 teaspoon minced garlic
• Pinch of salt
• 4 ounces Gruyere cheese, shredded
• 2 teaspoons minced fresh sage
• 1 teaspoon minced fresh rosemary
• 1/4 cup finely-chopped walnuts
• 1 tablespoon minced parsley

Preparation

Sweet ripe pears and savory Gorgonzola are a perfect match in this simple yet elegant dish. Works equally well as a dessert or an appetizer.

Ingredients

Ingredients

Ingredients

• 1 seedless cucumber (English or other type), sliced into paper-thin rounds
• 8 ounces hot-smoked salmon
• 8 ounces cream cheese, softened
• 4 ounces crème fraiche
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh dill
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Pinch of ground black pepper

Preparation