In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Okras Tomatoes

  1. Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
  2. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.

Linguine Eggplant Ragout

  1. Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
  2. Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
  4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

Fresh Cucumber Salad


Tomato Cucumber Salad with Mint. A refreshing and simple summer salad that’s perfect for picnics or barbeques. Cucumbersare marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.