Chef Lisa’s Kitchen
Digging in the dirt is not just for kids. I love the satisfaction of growing my own garden with fresh harvest fruits, vegetables and herbs. Learning to can tomatoes with my mother-in-law after we picked the fresh harvest has been my inspiration to create delicious, organic salsa recipes. Last fall, I shared with all of you my Corn and Bean Salsa recipe and now that it’s summer, let’s get busy with several different “fresh from the garden” pairings.
I know how difficult it can be as a busy family to carve out time to grow a garden from scratch! That’s why we are so fortunate to have Wild Harvest free from and organic products to choose from at our local SHOP ‘n SAVE. What I like to do is put together a delicious mixture of fresh from the garden ingredients coupled with the abundance of options available from the Wild Harvest and Essential Everyday product line, located on the shelves and in the freezer aisle at your local SHOP ‘n SAVE.
Sharing my stories and recipes with you is a dream come true. As I am writing this, I can envision what my cookbook will look like one day!
My garden salsa recipes are sure to be a crowd favorite this summer for your family and friends. Just open a few bags of Wild Harvest Organic Blue or Yellow Corn Tortillas and taste the goodness.
Chef Lisa Hegedus
Owner and Operator of Caffe Barista located in Greensburg, PA
Salsa Base (for all):
Trio of Salsas
By: Chef Lisa Hegedus
- 10 garden ripe tomatoes
- 1 Vidalia onion diced
- 1 red onion diced
- 2 tablespoons fresh crushed garlic
- 1 tablespoon kosher salt
- 1/2 cup Wild Harvest Organic Pure Cane Sugar
- 1 tablespoon Wild Harvest Organic Extra Virgin Olive Oil
- 1 Fresh Red Pepper (roasted)
- 1/4 cup fresh Basil chopped
Sauté tomatoes, onions, garlic, and roasted red pepper in olive oil until tender. Remove from heat, place in mixing bowl add salt, sugar and basil, stir until combined. Let cool completely. Serve with Wild Harvest Organic Blue or Yellow Corn Tortilla Chips or use as a topping on grilled chicken breast.
- 1 cup Essential Everyday Frozen Mangoes (thawed)
- 1 green pepper (roasted)
- 1/4 cup fresh Cilantro
Sauté tomatoes, onions, garlic and roasted green pepper in olive oil until tender. Remove from heat, place in mixing bowl add salt, sugar, mango and cilantro; stir until combined. Let cool completely. Serve with Wild Harvest Organic Blue or Yellow Corn Tortilla Chips or use as a topping on grilled salmon or shrimp.
- 1 fresh avocado diced
- 1 can Essential Everyday Black-Eyed Peas
- 1 can Wild Harvest Organic Diced Green Chilies
- 1/4 cup fresh cilantro
Sauté tomatoes, onions, garlic and green chilies in olive oil until tender. Remove from heat, place in mixing bowl, add salt, sugar, avocado, black-eyed peas and cilantro, stir until combined. Let cool completely. Serve with Wild Harvest Organic Blue or Yellow Corn Tortilla Chips or use as a topping to grilled steak or burgers.