Cucumber Pico De Gallo

pico de gallo It's been a while since I last wrote and I have to say I feel a little weird, kind of like when you haven't seen a friend for a while and you have so many things to talk about that you don't even know where to begin.

Since the last time I blogged, a lot has changed. For starters, I'm writing to you from Tamarindo, Costa Rica where I'll be living for the next three months. Last October, my husband Gregg and I decided to skip renewing our outrageously high lease in San Francisco, we sold most of our stuff, and stored the remaining few items we own to live a digital nomad lifestyle, along with our two dogs, Teddy and Zoe. Since then, I've been getting a lot of questions from readers, family and friends on the topic of being a digital nomad. (You can follow along on my travel blog, Ramblist.com). In between this time, I've also started the year by taking part in a 12-Week Fit Challenge. So, you can probably guess the sorts of recipes that will follow in the coming days--super healthy, and nutritious. It's been great living in Tamarindo thus far. There is no shortage of fresh, local fair here. Each day is a fun adventure, discovering different places, and getting inspired to make meals at home.

I leave you today with a recent recipe I made, Cucumber Pico De Gallo! This is a perfect salsa to add over a bed of fresh lettuce or even nosh on as its own dish by itself or with plantain chips. It's very low in calories but extremely high in vitamins, minerals and very delicious.

Cucumber Pico De Gallo 2

What You'll Need

1 Cucumber, peeled and chopped 5 Small roma tomatoes, chopped 1/2 Medium onion, chopped 1 bunch cilantro, chopped 1/2 teaspoon salt Juice from 1 lime (or 2 tablespoons) Freshly ground pepper, to taste

pico de gallo ingredients

What You'll Need To Know

Toss together all ingredients except in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Taste for seasoning and adjust seasoning, if necessary. Service with a side of plantain chips or add over a bed of fresh lettuce.

Cucumber Pico De Gallo

Cucumber Pico De Gallo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 Cucumber, peeled and chopped
  • 5 Small roma tomatoes, chopped
  • 1/2 Medium onion, chopped
  • 1 bunch cilantro, chopped
  • 1/2 teaspoon salt
  • Juice from 1 lime (or 2 tablespoons)
  • Freshly ground pepper, to taste
Instructions
  1. Toss together all ingredients except in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Taste for seasoning and adjust seasoning, if necessary. Service with a side of plantain chips or add over a bed of fresh lettuce.

Farmers Market Eggs with Shishito Peppers

Farmers-Market-Eggs-with-Shishito-Peppers1 The beginning of May is always really exciting. More and more local farmers market start to pop up, carrying all of my favorite fruits and vegetable. I was especially excited to see that Shishito peppers are in season. On Thursday, I went to my local farmers market and picked up a dozen pasture raised eggs. What I love about pasture raised eggs is that they are not only local but they are full of flavor. The nutrient content in eggs from farm-fresh, free-range, grain-fed, hormone-free naturally-raised chickens is higher than in commercially raised eggs. They are also fresher than supermarket eggs.

This Farmers Market Eggs with Shishito Peppers recipe was inspired by all of the ingredients I purchased at the farmers market (with the exception of salt, paper, red chili flakes...). Scrambling eggs with vegetables and greens is a fast and easy way to prepare a nutritious breakfast. Stir in almost any sautéed vegetables that strike your fancy, such as the asparagus and zucchini used here. Arugula can stand in for the spinach. The Shishito peppers are one of my favorite peppers. They are typically quite mild but there is the rare chance of an spicy one, adding a nice crunch and burst of flavor.

Farmers Market Eggs with Shishito Peppers

What You'll Need

5 - 6 Eggs 6 asparagus spears, chopped 1 yellow squash, chopped 1 green zucchini, chopped 8 shishito peppers, chopped 1/2 cup of spinach, chopped 4 garlic cloves, minced 1 teaspoon of tarragon, chopped salt, to taste peper, to taste red chili flakes, to taste manchego cheese (optional) 1 tablespoon of sunflower oil

Farmers Market Eggs with Shishito Peppers

In a bowl, you'll want to whisk together the eggs, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy, and set aside.

Using a nonstick fry pan over medium heat, warm the oil. Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute. Add the tarragon and stir to combine. The tarragon will create great flavor and is a lovely aromatic. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, for about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.

When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and red chili flakes. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. This recipe Serves 4.

Farmers-Market-Eggs-with-Shishito-Peppers

Farmers Market Eggs with Shishito Peppers
Ingredients
  • 5 - 6 Eggs
  • 6 asparagus spears, chopped
  • 1 yellow squash, chopped
  • 1 green zucchini, chopped
  • 8 shishito peppers, chopped
  • 1/2 cup of spinach, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon of tarragon, chopped
  • salt, to taste
  • peper, to taste
  • red chili flakes, to taste
  • manchego cheese (optional)
  • 1 tablespoon of sunflower oil
Instructions
  1. In a bowl, you'll want to whisk together the eggs, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy, and set aside.
  2. Using a nonstick fry pan over medium heat, warm the oil.
  3. Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute.
  4. Add the tarragon and stir to combine. The tarragon will create great flavor and is a lovely aromatic. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, for about 1 minute.
  5. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
  6. When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and red chili flakes. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. This recipe Serves 4.