Tapenade

1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil

Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

It's Autumn Again

The Saffron's Blooming!

Fried Green Tomatoes

Be Quick!
Before the Frost Hits!

Marinated Walla Walla Sweets with Tomato Wedges

One of my favorite summertime salads...

Mom's Heirloom Tomatoes

Beefsteaks N' Green Beans

Seared Sesame Tuna

I made dinner for Karen this night.

Melissa's Salsa Fresca Verde

Even though I lost the salsa competition, I'll willingly accept defeat for this recipe.
(It was the fudge contest I was screwed on!)

Anyway, this salsa has become a staple with fish tacos...

3 c. tomatillo, chopped
1 (4 oz.) can diced green chiles
3 green onions, chopped
1 c. chopped onion
1-1 ½ c. cucumber, chopped (about ½ English)
2 cloves garlic, pressed
1 tsp. cumin
½ tsp. oregano
2 Tbsp. seasoned rice vinegar
1 Tbsp. lime juice
1 chopped jalapeno, seeded & veined (about 2 Tbsp.)
½ tsp. salt
¼ tsp. pepper
¼ c. chopped cilantro