mamasewingcircus.com

This is turning into a food blog with my recent lack of sewing and continuous eating. But so be it. Girl’s gotta eat.

Our school had a fundraising function Saturday night for parents only, and as part of that I helped prep the food for the event. One of the moms passed along her secret, super easy recipe for salsa fresca that we adapted based on ingredients we had on hand.

SALSA FRESCA
2 med shallots chopped, onions would do
1 habanero minced, jalapeno would do
juice of 1 lime
1 clove garlic, minced
1 handful of cilantro, minced
1 16oz can of diced tomatoes, smushed or pulverized (we used the cuisinart)
salt to taste

Apparently all the water this winter has been pooling in my garden (as opposed to in the state reservoirs) as our kale, broccoli, peas, herbs are outrageous and on the verge of overgrowing our small house, so dinner tonight needed to make a slight dent. I used up a bunch of asparagus that were on their last leg, a bunch of kale, a few potatoes in a soup that even the picky eater (dad) gobbled up.

ASPARAGUS SOUP
(aka “makes your arms really big and your hair curly soup”, serves 2 bowls or 4 cups)
1 tbs butter
1 white part of a leek OR white part of green garlic (we used the latter)
5 small potatoes, boiled
2 cups vegetable broth
1 bunch asparagus, sliced into 1 inch pieces
1 bunch kale, chopped roughly
1 cup buttermilk

Boil potatoes until soft. Saute green garlic in butter until glassy. Add potatoes, broth, asparagus, kale and simmer until everything is tender. Blend or puree in cuisinart/blender then place back in pot with 1 cup buttermilk. Bring to desired temperature and salt to taste. Enjoy.