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Food & Fellowship: Issue XXVI

Feb 5, 2021 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.


This week, we are offering 3 quick and simple dip recipes. Dips are great because they can transform a simple chip or vegetable into a party centerpiece.

Fresh Salsa Recipes               

Yields: 2 ½ cups

This is a base recipe that can be easily adapted to other types of salsa. Below you will find directions for a basic tomato salsa, mango salsa, pineapple salsa and corn & black bean salsa. Any of the ingredients can be changed according to your personal preferences. 

Food & Fellowship, Chips & Dips: Fresh Salsa Recipes

INGREDIENTS

2 cups diced Roma tomatoes
¼ cup white or red onion, diced
1 garlic clove, chopped
½ jalapeño, seeded & chopped (optional)
¼ cup cilantro
1 lime, juiced and zested
½ teaspoon sea salt
¼ teaspoon cumin
pinch of sugar

DIRECTIONS:

In a food processor, combine the onion and garlic. Pulse until well chopped. 

Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.  

Adjust the seasonings to taste. If the salsa has too much liquid, drain to your preferred consistency. Serve with your favorite tortilla chips. 

Mango Salsa: exchange 2 cups diced mangoes for tomatoes, reduce salt to ¼ teaspoon and remove the cumin. 

Pineapple Salsa: exchange 2 cups diced pineapple for tomatoes, add ½ cup finely diced red pepper, reduce salt to ¼ teaspoon and remove the cumin. 

Corn & Black Bean Salsa: reduce tomatoes to 1 cup, add one cup of corn, one can black beans and ¼ cup good olive oil. The corn and black beans should be added after pulsing in the food processor. 

Suggestion: If you enjoy avocados, consider adding 1 diced avocado, drizzled in some additional lime juice to any of the above recipes. Add right before serving and don’t process in the food processor. 


Frank’s Guacamole   

Servings: 4

Frank started working in the Green Acre Kitchen in the 1970’s. He continues to serve during the summer months as one of our Summer Kitchen Assistants. Frank has acquired many recipes over the years and he will continue to be one of our regular contributors. Thanks, Frank!

Food & Fellowship, Chips & Dips: Frank's Guacamole

INGREDIENTS:

3-4 ripe avocados
1 tomato, small diced and drained
½ small red onion, fine diced
¼ cup cilantro, chopped
juice of ½ lemon
salt and pepper, to taste

DIRECTIONS:

Cut the avocado in half from pole to pole.  Remove the pit and scoop out the avocado in one piece.  Don’t mash it! Dice the avocado into ¼’ cubes.  

Combine first 4 ingredients in a bowl, add lemon juice then salt and pepper to taste. Ingredients can be adjusted to personal preference. Serve with your favorite pita or tortilla chip. 


Super Simple Onion Dip    

Servings: 4-6

Why buy French Onion Dip when it’s so simple to make yourself? Key to success is letting the onions caramelize to a deep brown to add a counterbalancing sweetness to the sour cream. 

Food & Fellowship, Chips & Dips: Super Simple Onion Dip

INGREDIENTS:

olive oil
1 large red onion, diced
½ teaspoon kosher salt
1½ cups sour cream
¾ cup mayonnaise
½ teaspoon granulated garlic
salt and pepper, to taste

DIRECTIONS:

Sauté the onion in a generous amount of olive oil in a skillet over medium low heat. Sprinkle on salt. Stir or flip occasionally. Sauté for 20 minutes or longer until reaching a deep golden brown. After onions have cooled, mix gently in a bowl with the other ingredients. Taste, then adjust the salt and add the pepper. 

Serve with potato chips or any type of firm chip. Also great with vegetable batons.