Another Summer Recipe: Easy Salsa

We have successfully grown basil, cilantro and parsley!  I can’t say that our vegetable garden will be a success, it’s looking pretty sad these days.  
Now we need to figure out ways to use these fresh herbs before it’s too late!
I decided to make the easiest salsa recipe ever and incorporate tons of fresh cilantro.  I can’t wait to make salsa with fresh tomatoes once our tomato plants are ready to be picked, but this recipe will do for now!
I have made my own changes over the years, and this is what I usually throw in it, but you can change it up based on your tastes!
Easy Salsa
1 14 oz can whole tomatoes
1 can rotel tomatoes
1 tbs chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp red pepper flakes
1 Tbs fresh minced garlic
1 big handful of fresh cilantro
Blend it all together in the blender, chill in the fridge and it will thicken up. Delicous!

Homemade Granola: Perfect for Summer!

I made a huge batch of homemade granola the other day and have been eating it every day for lunch, breakfast or a snack with Stoneyfield vanilla yogurt and fresh berries. It’s so delicious, I can’t get enough! Thought I’d share the super easy recipe!
Homemade Granola
4-5 Cups of rolled oats (NOT the quick cooking kind)
1/2-1 Cup (or more or less) of sliced almonds
1/2 Cup of honey
1/4 Cup of vegetable oil
Mix all together in a large bowl, then spread out on a baking sheet or two.  Bake at 350 for about 18 minutes. I usually check about 1/2 way through cooking and kinda mix it up so it gets evenly baked.  Let cool, then transfer to a container.  Here’s a hint: when it first comes out of the oven, it doesn’t seem crispy at all. I kept over-cooking it because of this and then it would end up getting burned.  However, once it’s cooled, it gets crispy. Store in an airtight container.
I love this granola because it’s so simple with just a few ingredients.  However, I am sure you could experiment with adding dried fruits, nuts or whatever else if you like lots of stuff in your granola!