mat osv.

If time permits, prepare and refrigerate this salsa 1 to 2 hours in advance to allow the flavors to marry. I only had about 45 mins and it was still delicious, but it probably would've been even better had it sat longer.

Ingredients:

• 1 cup frozen corn or 2 fresh corn husked
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 3 tbsp chopped cilantro
• 2 teaspoons finely chopped jalapeño
• 2 stalks diced scallion
• 1/8 teaspoon kosher salt
• 1/8 teaspoon sugar
• 1 teaspoon lime juice

Method:

1. If using frozen corn, allow to thaw before preparing salsa. If using fresh, drop the corn into a salted boiling pot of water for 2 minutes or until kernels are tender. Remove the corn, let it cool and cut the kernels of the cob.
2. Chop jalapeño finely.  If you like less heat, remove the seeds, before chopping.  You may also want to start with 1 teaspoon of jalapeño before adding the second teaspoon. 
3. Add chopped cilantro, salt, sugar and scallions.  
4. Add lime juice. Mix all ingredients together.   
5. Refrigerate for 1 to 2 hours before serving to allow all of the flavors to marinate together.

grilled shrimp

Ingredients:

• 8 shrimp (peeled and deveined)
• 2 cloves minced garlic
• Fresh juice of 1/2 a lime 
• 2 tbsp olive oil
• 2 tsp tequila (optional)
• 3 tbsp chopped cilantro (fresh)
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/2 of a jalapeño seeded and minced 
• 2 (bamboo skewers soaked, 20 minutes)

Method:

1. Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, jalapeño, and salt in a bowl; toss to combine; refrigerate 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
3. Cook on preheated grill until the shrimp turns pink and curves to look like the letter 'C', about 2 to 3 minutes per side.

avocado pesto pasta

Ingredients:

• 1/2 pound dried pasta (whatever shape you like. I used Casarecci)
• 1/2 a bunch fresh basil 
• 1/4 cup pine nuts
• 1 avocado, pitted and peeled
• 1 tablespoons lemon juice 
• 2 cloves garlic
• 1/4 cup olive oil
• Sea salt to taste
• Freshly ground black pepper to taste
• 1/2 cup halved cherry tomatoes 

Method:

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Reserve some of the pasta water for later, drain and set aside.
2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. Toss pasta with pesto together. Add a little of the reserved pasta water if the pesto is too thick. Add the halved cherry tomatoes and lightly toss.