Entertaining With Simple Summer Recipes

Personal chef and author Cindy Barbieri joins the Fox CT Morning Extra to talk about summer entertaining.

She shares tips and recipe ideas from drinks, to appetizers and dessert.

Cindy’s Salsa

Ingredients:

• 4 medium size tomatoes
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 Serrano pepper, seeded and chopped
• 1 small red onion, chopped
• 3/4 cup minced fresh cilantro
• Juice of 2 limes
• 2 garlic cloves, minced
• 2 teaspoons sea salt
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes (optional)

Directions:

1. In a large bowl chop your tomatoes.
2. Next chop peppers and onion.
3. Combine the remaining ingredients and taste for additional seasonings.
4. Let the salsa sit, covered in the refrigerator for at least one hour so the flavors can combine. This can be made a day in advance.

Ingredients:

• 1 1/2 cups fresh strawberries, chopped
• 1 cup fresh blueberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup red bell pepper
• 1/4 cup cilantro
• 1 lemon, zest
• 1 lime, zest
• 1 teaspoon lime juice
• 1/2 teaspoon lemon juice
• 1/2 teaspoon sea salt

Directions:

1. In a large bowl combine all ingredients, toss then taste for any additional seasoning.
2. Cover and chill before serving.

Note: You can omit the lemon and lime juice and drizzle good quality balsamic vinegar or organic local honey.

Avocado Dip

Ingredients:

• 2 ripe avocados
• 4 tablespoons extra-virgin olive oil
• 2 garlic cloves
• 1 tablespoon fresh-squeezed lemon juice
• 1/2 teaspoon black pepper
• pinch of cayenne pepper
• 1/2 cup mild green chilies

Directions:

1. Place all ingredients in food processor and blend on high until smooth.

For more information on the chef, visit the website: www.cindystable.com.