Cranberry Spinach Salad

Ingredients:
1 TBS butter
3/2 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 c dried cranberries
2 TBS toasted sesame seeds
1 TBS poppy seeds
1/2 c white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine vinegar
1/4 c apple cider vinegar
1/2 c vegetable oil

Directions:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, apple cider vinegar, and vegetable oil. Toss with spinach just before serving.

Grandma’s Mexican Salsa

2014-0415_not-recipes_out-of-season-salsa-190

Serving Size: 2 cups

Ingredients:
1/2 large white onion, finely diced
1/4 cup apple cider vinegar
3/4 tablespoon sugar
1 teaspoon salt
6 roma tomatoes
1 to 2 jalapeños
2 to 3 cloves garlic, unpeeled
1/2 teaspoon salt, plus more to taste
1 handful cilantro
Squeeze of lime juice

Directions:
Combine the vinegar, sugar, salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature. Grill the tomatoes, jalapeños, and garlic until blackened on all sides. The jalapeños and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they’re done. Set aside to cool. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapeños. Blend the tomatoes, jalapeños, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.