It's harvest time around here. Here's a really great and simple twist on fresh made salsa that even the kids will like (from realfoods.net):
Fall fitness tip:
Take advantage of the weather. Go for hikes in the hills and check out the changing flora and fauna. Try a new sport out, or play another you haven't done for years. With the weather cooling down, and impending cold days being kept inside ahead, it's a great time to get out there and get moving around.
Fall recipe:
4 Tbs. extra virgin olive oil divided
1 lg. onion diced
1 28oz. can diced tomatoes drained
2 lg. zucchini diced to 1/2" pieces
3 Tbs. chopped cilantro
1 cup corn
2 fresh tomatoes seeded & diced
1/4 cup pumpkin seeds shelled, chopped and toasted
1.Preheat oven to 400, lightly oil a baking sheet and toss the squash w/ 2 Tbs. oil and spread on sheet. Roast about 25 min. stirring occasionally. Squash will be browned and tender.
2. Meanwhile, heat 2 Tbs. oil in saucepan on med.-high and add onion, red pepper, garlic & jalapeno. Stir and cook about 8 min. until onion is golden.
3. Stir in chili powder. Add tomato, zucchini and cilantro. Cook about 5 min. until zucchini is crisp-tender.
4. Add corn and fresh tomatoes
5. Stir in the roasted squash and cook 5 additional minutes to blend the flavors.
Cool completely - may be made up to 3 days ahead. Remove from refrigerator 1 hour before serving.
Have a safe and adventerous Septermber!
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