There will be cucumber, summer squash, cabbage, kale, onions, garlic, peppers & lots of tomatoes in the share this week.

Quick Marinara Sauce

1-2 pints of fresh cherry tomatoes or 4 to 6 whole tomatoes cubed
3 cloves of garlic
Salt, Pepper, Oregano to taste
1 Tablespoon of olive oil
1 medium onion, sliced
Parsley – about a tablespoon
Paprika for a smokey flavor
Half a cup of chicken stock or water

Saute onions and garlic in the olive oil until they become translucent. Season with salt, pepper & oregano. Add tomatoes and the rest of the ingredients. Allow to cook on medium for about 15 minutes if you’re in a rush, or simmer for about an hour.
Pulse everything in your blender, or, if you have a food processor use that for a thicker sauce. You could smush the mixture with a potato masher or a chunkier sauce. Taste and add additional seasoning, if necessary.

Fresh Tomato Salsa

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.