VEGGIES
Pepperonata
Sauté two sliced onions in extra-virgin olive oil till translucent. Add five torn-up peppers and let them take flavor in the onions about two minutes. Add some shakes of red wine or balsamic vinegar, about 2 cups diced tomatoes, and a generous amount of salt. Cook till peppers are tender but not soft. This is an amazing side with quinoa or creamy pasta!
Cucumbers with Creamy Buttermilk Dressing
1 thinly-sliced cucumber, 1 tablespoon organic cream, 1 tablespoon vinegar (I used honey wine vinegar, but red wine would work), 1/2 teaspoon dried dill, 1/2 teaspoon salt, grated pepper to taste.
Vegetable Tray
Dip: Organic Sour Cream, Garlic Salt, Dill.
Fermented Salsa
Dice about 2 pounds tomatoes and let them drain in a strainer. Add chopped yellow pepper, purple onion, cilantro, fresh garlic, and red pepper flakes to taste. Weigh the salsa and add 2.5% of its weight in natural salt (make sure to zero the bowl first) Ferment on the counter in a Fido jar three days then eat or refrigerate.