this was posted on The Farmacy on FB, Urban Overalls shared it:



Creamy Avocado Citrus Salad Dressing !!  No Oil or Dairy. 
Ingredients (Local, organic + non-GMO if possible!):
1 ripe avocado
¼ c raw apple cider vinegar
¼. c. raw honey (or maple syrup)
3 T. lime juice
1 clove garlic
¼ c. cilantro
½ small jalepeno (or your preference)
¼ c. water or more, to thin to preference
Salt and pepper, to taste

Interesting Tomato Sauce recipe

I start on a high heat with a few of the red tomatoes with the skin on to help intensify the sugar taste of the finished sauce, then I reduce the heat and gently warm through the rest of the mixture. Some of the tomatoes will pulp out and some will stay whole pending on the species/ripeness and if you leave the skins on. Once I have mixed the pasta into the sauce in the pan I sprinkle with parmesan and basil, and occasionally also with lemon zest if I have not already added a glass of good wine towards the end of the cooking.

All in all I do not think it takes more than 10/14 minutes to cook, but most importantly is the universal success of the dish. Even guests with strong carnivorous leanings are happy after a plate of it. However I doubt they would find a tomato sauce based on the canned variety as evocative of summer! 

Roasted Tomato Salsa

salsa (o-reet)

5 roasted tomatoes

2 onions

2 bell peppers

1 jalapeno

1 clove garlic

1/2 cup cider vinegar

1/2 tablespoon cilantro

1 salt and pepper to taste

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From Scratch Taco seasoning

This is another one of those recipes a friend shared so grab it now...you will not find it in our pinterest boards! (unless I can find it somewhere else)
Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars.


Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Delicious Homemade Salsa

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

I Stopped buying the jar stuff once I tasted this homemade salsa. 

Simple and delicious: 

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* :)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints.
Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste.

Mix everything together and let sit overnight for flavors to meld

Smoky Red Pepper Sauce

Smoky Red Pepper Sauce

(junquegirl)

4 red bell peppers

¼ teaspoon smoked paprika

2 teaspoons balsamic vinegar

2 shallots or one medium onion

salt to taste

Preheat oven to 450 degrees. Cut red, orange or yellow bell peppers in half, cut or pull out seeds, put cut-side down on foil-line pan and roast until skin is charred and bubbling.

While peppers are roasting, slice shallots or onions and sauté on low to medium heat in olive oil until soft and carmelized. Put into blender or food processor.

After removing peppers from oven and given them a chance to cool down, remove skins. Add pepper flesh to processor bowl.

Add vinegar, paprika and a pinch of salt to onions and peppers and puree. Taste and adjust seasoning.

This rich, sweet and smoky sauce is good over baked potatoes or roasted root vegetables or pasta, mixed with mayonnaise to make a sandwich dressing, whisked into oil and vinegar for as a a salad dressing, added to white bean puree to make a dip or sandwich spread, mixed into store-bought tomato sauce, or served over scrambled eggs. Try changing it up a bit by adding a little hot sauce, lemon juice or fresh herbs.