Recipes

Gazpacho

RECIPE & PHOTO BY DON CROSSLAND WWW.SHOOTWHATYOUEAT.COM

6 tomatoes 1 clove of garlic 1/2 red onion diced (1 cup) 1/2 cucumber seeded & diced (1 cup) 1/4 cup chopped basil 1/2 jalapeño 1 avocado for garnish Salt & pepper to taste

Cut the tomatoes in half and remove seeds. Use a large-hole, flat cheese grater to grate the tomatoes, over a bowl, down to the skin. Combine the garlic, onion, cucumber, basil and jalapeño in a food processor. Pulse a few times until blended into small chunks. Add mixture to the grated tomatoes and mix together thoroughly. Salt and pepper to taste. Cover and refrigerate for at least an hour to let the flavors blend. This is one of those things that gets better over time and will keep for at least a few days.

Quinoa Tabouli

RECIPE & PHOTO BY DON CROSSLAND WWW.SHOOTWHATYOUEAT.COM

2 bunches of parsley (4 cups) 2 tomatoes seeded (2 cups) 1 cucumber seeded (2 cups) 2 cups cooked quinoa 2 cloves of garlic 1/4 cup olive oil 2 lemons (juiced) Salt to taste (Tbsp to start)

Finely chop the parsley. Dice the seeded tomatoes and cucumber into small cubes about ¼ inch. Mince the garlic cloves and mix it all together with the quinoa. Add the olive oil and lemon juice and finally salt it to taste. Cover and refrigerate for an hour or two to let the flavors marry.