Labor Day weekend came and went, didn’t it? Even the long weekends don’t feel long enough sometimes, but we definitely took advantage of the extra day. Mike, his mom and I traveled to Watervliet, Michigan to visit his cousin’s latest venture, Leah Vineyard. They were so excited to show us all of their work in progress, and you can tell how much Leanne and her husband, Jim are in love with it. To say what they’re doing is a lot of work is an understatement. She said they’re exhausted everyday, but it’s the happiest exhaustion they’ve ever felt. They’re even planning to harvest some of their grapes this fall to start the testing behind making their own wine. We left feeling incredibly inspired and happy that they are turning a lifelong dream into their everyday reality.
And, as we all get back to our own realities this week, I wanted to ease into things with a simple, refreshing and slightly spicy Pico de Gallo recipe. Last week I shared a tasty Roasted Caprese Salad, but this is probably my favorite way to use up all of the tomatoes we’re harvesting from our garden. It’s also incredibly versatile and pairs well with eggs, chicken or fish tacos and, of course, your favorite bag of tortilla chips.
I hope you’ll stick around to see what I’m blending towards the end of this week. It’s another fun tomato-inspired recipe to help you use up those tomatoes. Football fan or not, it will be a delicious way to kick off your Sunday GameDay, so stay tuned!
Fresh Pico de Gallo
2 cups tomatoes, finely diced
1 cup red onion, finely diced
2 tablespoons cilantro, chopped
1 serrano pepper, de-seeded and diced
Zest of 1 lime
Juice of 1/2 lime, plus more to taste, if desired
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cumin
1. Mix all of the ingredients in a bowl until well combined.
2. Let chill in fridge for 3 hours before serving.
3. Taste and adjust flavor balance to your liking.
4. Store in an air-tight container for up to one week.
All images ©Regan Baroni 2017.