Recipe: Peach Cucumber Summer Salsa

Peaches are in season and I wanted to make a summery salsa for taco night with friends. This is loosely based on a Bon Appetit recipe I found on Epicirious, but I skipped a few ingredients and added a few more to my own liking. We served this with tortilla chips and also used it to top Mr. MVP’s grilled shrimp tacos. Note on peaches: they’re on the Environmental Working Group’s Dirty Dozen list of produce with pesticides, so it’s always best to choose organic.

Peach and Cucumber Summer Salsa

1 white peach

1 yellow peach

1 hothouse cucumber

2 limes

1/2 red onion

Sea salt

Fresh black pepper

Dice peaches and cucumber (skins on both) and place in bowl. Finely chop 1/2 red onion and add to bowl. Add zest of 1 lime and juice from both limes. Add salt and pepper to taste.  Chill before serving. Enjoy.

Wine note: Mr. MVP poured us Moscadello from Capanna, a rare white Italian wine with the perfect amount of sweetness.


Thanksgiving: Farmers’ Market Pics

Photos taken at the Santa Monica Farmers’ Market on the Wednesday before Thanksgiving. It’s my favorite day to go: always crowded and full of people picking out fresh produce for their Thanksgiving feasts. I love to overhear conversations with shoppers and vendors talking about what they’re making and sharing tips and wishes for a good holiday. The “go organic or go home” apple vendor from Paso Robles gave me the tip a few years ago to use some Pink Lady apples with Granny Smith ones when making apple pie.