Kayla's Fresh Salsa

12 roma tomatoes
1 T. chopped purple onion
1-2 jalapeños
2 garlic cloves
1/2 bunch of cilantro
lots of garlic powder and salt to taste

Chop cilantro, garlic, and onion in a food processor. Cut the tomatoes in fourth's. Add half of them and pulse. Add the rest of the tomatoes, garlic powder, and salt. Serve with chips!

Chicken Pesto Sandwich

For Sandwich:

2 c. shredded chicken
1/4 c. greek yogurt
kosher salt to taste
freshly ground pepper to taste
1 baguette, cut into 3-4 equal pieces, toasted lightly
2 c. arugula or spinach leaves
2 roma tomatoes, thinly sliced
8 oz. mozzarella, sliced

For Pesto:

1 c. fresh basil leaves
3 cloves garlic, peeled
3 T. pine nuts
1/3 c. grated parmesan
kosher salt to taste
freshly ground pepper to taste
1/3 c. olive oil

To make the pesto, combine basil, garlic, pine nuts, and cheese in the bowl of a food processor or blender. Season with salt and pepper. With the motor running, add oil in a slow stream until emulsified. Set aside.

In a large bowl, combine chicken, 1/2 c. pesto, yogurt, salt, and pepper. Spoon onto baguette pieces. Top with arugula, tomatoes, and mozzarella.

Chicken Marinade

1/4 c. cider vinegar
3 T. coarse grind mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 c. brown sugar
1-1/2 t. salt
6 T. olive oil
pepper to taste
6 boneless, skinless chicken breasts

Mix all and add chicken. Marinate up to 2 days. Discard marinade and grill.

Water Punch

5 quarts cold water
3 c. sugar
1 T. citric acid
1 T. lemon extract
Lemon and lime slices
Lots of ice

Combine all in a drink dispenser.

Kelly's Rolls

2 ½ cups warm water
½ cup sugar
1 ½ Tbsp. quick rise yeast
½ cup oil
2 eggs
2 ½ tsp. salt
6-8 cups flour

Add first 3 ingredients to mixing bowl, then add oil eggs salt and 3 cups flour.  Mix with dough hook until all the flour is mixed in scraping the sides of the bowl with a spatula.  Add 3 more cups of flour while mixer is going, adding more flour until the dough starts to pull away from the sides.  Divide flour in half and mix out with rolling pin, cut into round circles (I use the top of a cup for my circle).  Melt ¼ cup butter on a jelly roll pan, place cut dough on the pan dipping in butter and folding in half.  Cover with a dish towel, let raise 1-3 hours.  Bake 425 degrees 10-12 minutes.

Hummus and Avocado Toasts with Roasted Tomatoes

6-8 slices of bread [gluten-free, whole wheat, etc.]

1/2 cup hummus [store bought or homemade]

1 avocado – halved, pitted and peeled

4 plum tomatoes, halved lengthwise, cores and seeds removed

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

salt & pepper to taste

Preheat the oven to 450 degrees F.

Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.

Spread ½-1 tablespoon of hummus on each circular toast.

In a bowl or plate, mash avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.

Serve immediately.

Optional: top with goat cheese or feta or serve on the side.

Beef with Barley Soup

2 Tablespoons Olive Oil

1 pound Beef Cubes (for Stew)

1 whole Large Onion, Medium Diced

2 cloves Minced Garlic

2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced

2 whole Potatoes, Large Dice

1-½ teaspoon Seasoning Salt
1 teaspoon Salt (or To Taste)
1 teaspoon Ground Black Pepper
5 cups Beef Stock
1 cup Water Or As Needed

½ cup Pearl Barley

½ teaspoon Thyme

1 whole Bay Leaf
1 can (14.5 Oz. Size) Diced Tomatoes (I blend them so they are smooth)

Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.