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About Amy Umble: Amy Umble writes about religion and social issues affecting the Fredericksburg community.
Fresh Tomato Salsa (from Gourmet)
- 2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
- 2 fresh serrano or jalapeño chiles
- 1/4 medium onion (preferably white)
- 1/2 cup fresh cilantro sprigs
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 1/2 tablespoons fresh lime juice
Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.
Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing (from Bon Appetit)
- 4 medium-large zucchini, trimmed, halved lengthwise
- 4 medium-large yellow crookneck squash, trimmed, halved lengthwise
- 5 tablespoons olive oil
- 1/2 cup chopped fresh basil
- 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
- 2 tablespoons balsamic vinegar
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.