Garlic Salsa-Karri Ann Allrich

2 cups chopped roma tomatoes
1 small red onion, diced fine
6 garlic cloves, minced
1 red pepper, seeded, cored, chopped
2 jalapeno peppers, seeded
1 can (14 ounces) Mexican style tomatoes
2 tablespoons balsamic vinegar
¼ cup lime juice
2/3-cup fresh chopped cilantro
1-teaspoon cumin
1 teaspoon hot chili flakes or cayenne pepper

Combine all ingredients, cover and let stand for an hour so that the
flavors mingle. Taste for seasoning adjustments. Serve at room temperature.
Refrigerate if you do not plan to serve it right away. Homemade salsa usually
keeps well refrigerated for up to 4 days.






Green Goddess Guacamole-Karri Ann Allrich

2 ripe avocados, peeled, pitted
2 red ripe tomatoes, chopped
3 garlic cloves, minced
Juice from half a lemon
½ teaspoon cumin
¼ cup fresh finely chopped cilantro
Red pepper flakes
Salt
Black pepper

Mash the avocados in a bowl then add the chopped tomatoes, garlic, lemon
juice, cumin, and cilantro. Season with red pepper f lakes, sea salt, and
pepper to taste. Serve with blue corn chips.








Baked Eggplant with Goat Cheese-Karri Ann Allrich

2 medium size eggplants
Extra virgin olive oil or olive oil spray
1 cup Italian style seasoned bread crumbs
6-8 roma tomatoes, sliced
4 garlic cloves, minced
2 tablespoons caper, rinsed
1-teaspoon marjoram
2 tablespoons chopped fresh Italian parsley
Salt
Pepper
5 ounces goat cheese
1-tablespoon extra-virgin olive oil

Preheat your oven to 400 degrees. Slice the eggplant ¼ inch thick. Brush
lightly or spray with olive oil. Dip slices into a bowl of seasoned
breadcrumbs, arranging them on a baking sheet in a single layer. Bake them for
10
minutes, until golden and slightly crisp.

Reset the oven temperature for 375 degrees. Oil a large baking dish and
arrange the eggplant slices, overlapping if you need to. Cover the roasted
eggplant with the tomatoes slices and sprinkle with garlic, capers, marjoram,
and parsley. Add a pinch of salt a nd pepper and top with the goat cheese.
Drizzle 1 tablespoon of extra-virgin olive oil lightly over the tomatoes and
goat cheese.

Bake in a 375-degree oven for 15-20 minutes, until heated through and the
cheese is melted.

Hugs, Hel
)O(
Rain




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--
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It's about learning to dance in the rain!!!!!






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