June Recipes


Hot Pepper Relish

3 finely chopped jalapenos – remove the seeds and discard before chopping
1 large yellow or red onion, peeled and chopped
1 tablespoon minced garlic
1/2 cup white vinegar
1/2 cup sugar
1 – 28 oz. can crushed tomatoes
1/2 cup chopped fresh cilantro

Combine all ingredients in a non-aluminum large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and allow to cool completely. Store in glass jars, — may also be frozen in plastic containers.


Onion Chutney

2 large white onions, peeled and chopped
1/2 cup water
4 tablespoons ketchup
1 teaspoon curry powder
2 tablespoons dark brown sugar
1/2 teaspoon fresh or dried mint

Add all ingredients to a large sauce pan. Simmer on low heat until the onions are tender. Remove from heat.

Allow the chutney to cool completely and then transfer to a glass jar. May be kept in the fridge for up to ten days.


Italian Herb Sauce

Juice of two lemons
1/2 cup olive oil
1 cup fresh, chopped parsley
1 cup fresh, chopped basil
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon white pepper

In a large bowl, combine the lemon juice and olive oil, stir to blend. Add the rest of the ingredients and stir until blended. Store in a glass jar until ready to use. The sauce is delicious with chicken, steak, or grilled vegetables.


Carrot Salad with Ginger and Walnuts

2 tablespoons finely minced ginger
2 tablespoons white vinegar
1 tablespoon olive oil
1 tablespoon sugar
3 cups shredded carrots
1 tablespoon fresh, chopped parsley
1/2 cup chopped walnuts

Whisk the ginger, vinegar, olive and sugar together in a large bowl. Toss in the carrots and mix to combine. Fold in parsley and walnuts. Chill a few minutes before serving.


Spaghetti with Garlic and Herbs

1 – 16 oz. box spaghetti
1/2 cup chopped, fresh basil
2 tablespoons minced garlic
1 tablespoon fresh, chopped chives
1/3 cup olive oil
1/2 cup grated Parmesan cheese

Cook the spaghetti in salted water, according to package directions, drain.

Heat the olive oil in the same pot and cook the garlic about 3 minutes. Add the cooked spaghetti, basil, chives, and half of the Parmesan cheese. Use tongs to toss until the cheese is melted and ingredients are well combined. Divide the pasta into four serving bowls and garnish with the remaining cheese and a little fresh, chopped basil.


Marinated Strawberries

Remove the stems and slice the berries in half [ use about a quart of berries ].

In a large bowl combine the juice of one lime, 1/2 teaspoon fresh mint and 2 tablespoons of confectioners sugar. Gently stir in the berries, coating them with the marinade. Chill a few minutes and serve with whipped cream.


A Blessed Winter and Summer Solstice to my friends and family at MMH.

~ Meadow Walker

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