italian-women.JPG100_06801.JPGI got an email this afternoon from a friend and customer of the restaurant that I sold. She has been following along and sent me a recipe. It made me wonder how many people are actually following me on my journey this summer? It doesn’t really matter since I am doing this for myself as much as anything else, but it makes you wonder. I am trying to figure out how you can comment on my posts if you want to. In the meanwhile go ahead and email me at jeff@cheftraveler.com

Erica is working on a new look to this site but we can’t figure out how to make it work, keep your eyes peeled. Mostly an administrative day today, food orders etc., nothing much to report. I watched the movie apocalypto last night, I am fascinated with the meso-american era anyway so I was mesmerized. If your looking for a good summer read you’ve got to check out the novel Aztec by Gary Jennings, one of my favorites. So without further ado I present my first guest chef, Debi Moore’s recipe for zucchini cooked with a Picco de Gallo type of sauce (right up my alley) that would be at home for all of the healthy eaters looking for great tasting food. Thanks Debi. Buen Provecho! p.s. I am waiting on a picture of Debi, in the meanwhile, our home (for the next day or so)

Salsa de Casa Lupita

1 cup half-ripe roma tomatoes diced

1/2 cup sweet onion diced

2 jalapeno peppers finely minced

handful of minced fresh cilantro

juice of two limes

salt to taste

I cut two large fresh zucchinis into 1 inch (roughly) cubes and sautéed in a frying pan with a bit of non-stick spray. When the squash was about halfway done, I threw in about a cup of the salsa and finished cooking. I tossed some freshly grated parmesan cheese over the top and served on a bed of penne. My very picky son ate 2 helpings.

Filed under: Best Recipe PostsCooking Great FoodThe Charter Season

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