Cucumber Lime Salsa
Serves 4

Cucumber Lime Salsa

1 large cucumber, seeded and minced
3 cloves garlic, minced
1 jalapeno pepper, minced
4 spring onions, sliced
2 tablespoons each:
freshly minced parsley and freshly minced cilantro
1 teaspoon cumin
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 teaspoon grated lime peel
1/2 teaspoon salt
1/4 teaspoon pepper

The salsa recipe tastes great over Chicken Cilantro,
or may be used as a dip with chips!
Mix all ingredients together in a bowl.
Allow to refrigerate overnight. Stir again and serve.
From the Garden to the Kitchen with Tim and Jan

Creamy Bacon and Mushroom Sauce with Linguine
Serves 4

Creamy Bacon and Mushroom Sauce with Linguine

1/2 pound bacon
1 cup green onions (white part only), sliced
1/2 cup green onions (green part), minced
1 cup mushrooms (quartered)
1/2 cup Parmesan cheese
1/2 cup white wine
1 cup chicken stock
1 cup heavy whipping cream
2 tablespoons Essence
12 ounces linguine
Salt and pepper to taste

Saute bacon until soft brown, then remove from the pan.
Save about 2 tablespoons of drippings to saute the mushrooms and onions (white parts only) for about 2-3 minutes, then remove them from the pan. Deglaze with white wine and reduce by half. Add chicken stock and reduce by half again.  Add whipping cream and reduce until the mixture coats the back of spoon. Add remaining ingredients and cook for another 2-3 minutes.  If sauce is too thin, you may need to add some fresh lemon juice to thicken.  Pour sauce over the cooked linguine. Garnish with green parts of onions. Serve and enjoy!

 

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