Peach Salsa “recipe”

Had some farmers market tomatoes that were developing spots. I hate wasting food and wanted to use up the tomatoes. I also had some peaches that were very ripe. I decided to try and use up the ingredients and make a salsa.


  • 3 large tomatoes
  • 2 large peaches
  • 2 onions
  • 2 peppers
  • cilantro


  • Cut the tomatoes in big chunks
  • Cut the peaches in big chunks
  • Half the onions
  • Cut the peppers


  • Preheat the grill (or broiler)
  • Put the tomatoes & peaches on a bake tray with some olive oil.
  • Sprinkle some salt over the tray
  • Put the tray on the grill / broiler. I left the veggies on for 5 minutes, then flipped. After the 2nd 5 minutes I put the tomatoes directly on the grill to get them charred
  • Simultaneously (if you have enough space) roast the peppers & the onion


  • Once everything is cooked, chop all the things into small bits.
  • Chop up the cilantro
  • Mix all of the ingredients into a pot, taste and add salt if necessary
  • Simmer the mixture for a few minutes so all of the flavors mingle
  • Let cool and split into containers then refrigerate.
mingling in the pot

Homemade Pasta / Ravioli Recipe

This is our second go around of homemade pasta. It was by far easier, more successful, and took half the time

Ingredients for pasta:
– 300g all purpose flour
– 2 whole eggs + 3 egg yolks + water until 185g
– salt

Pasta Instructions:
1. Mix the dough by hand until it’s in a ball. Knead the dough for 10-12 minutes.
2. Let it rest at room temp for 30-45minutes.
3. The cut dough ball into 4 parts, flatten them out then roll it out using the kitchen aid pasta attachment.
4. Roll each setting at least twice, until you get to 6 then run it only once.
5. Cut the dough sheet in half when it gets too long

Ingredients for filling:
– 1lb full fat Ricotta cheese
– 1 whole egg
– 3oz Parmigiano-Reggiano
– lemon zest
– parsley
– garlic powder

Filling Instructions:
– Mix all ingredients for the filling.
– Put them in a piping bag

Putting it all together:
– Squeeze out filling onto a sheet of dough in 2 rows (if wide enough)
– Use a bit of water the draw the borders around the ravioli squares
– Put a 2nd sheet of dough over the one with the filling
– Use your fingers to make individual squares / and adhere the top dough to the bottom dough
– Use bench scraper/knife to cut into individual squares
– If there are air bubbles, poke a hole with something sharp and push out the air the try to seal the whole using your fingers to press on the dough

Pro Tip:
Save your scrap dough, ball it up, flatten it and run it through the rollers. You can cut it into spaghetti /fettuccini