Jackie's Fabulous Salsa

Jackie's Fabulous Salsa


  • 8 roma tomatoes, pulsed in food processor
  • 2 bunches green onions, pulsed
  • 2 jalapeƱo peppers, pulsed
  • 2 yellow chile peppers, pulsed
  • 1 bunch cilantro, stems cut off, pulsed
  • 1 small (8 oz.) can tomato sauce
  • 2 heaping tablespoons, jarred garlic
  • ½ cup water
  • 1 teaspoon garlic salt
  • Juice of 3 limes
  • Salt to taste

Mix everything together in a large bowl and refrigerate for about an hour so that the flavors meld. Serve with tortilla chips.

Janice Stompro & Dr. Brett Stompro

Mini Salmon Cakes

Mini Salmon Cakes
Mini Salmon Cakes


  • 2 (14.75 oz.) cans pink salmon
  • ½ cup finely chopped yellow onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs, lightly beaten
  • ½ cup unsalted matzo meal
  • ¾ cup olive oil
  • Mixed baby salad greens

Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.

Lemon Dill Sauce

½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.

Janice Stompro & Brett Stompro

Haricot Verts With Warm Bacon Vinaigrette

Don’t be afraid of the term Haricot Verts, they are fresh French green beans. If you can’t find them, substitute for regular green beans and just cook a little longer.

Haricot Verts With Warm Bacon Vinaigrette

  • 2 lbs. haricots verts, trimmed
  • 3 slices bacon, chopped
  • ¾ cup thinly sliced shallots
  • 1 ½ tablespoons toasted walnut oil
  • 2 teaspoons champagne vinegar
  • 1 teaspoon kosher salt
  • 3 tablespoons chopped walnuts, toasted
  • 1 tablespoon chopped fresh flat-leaf parsley

Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender.

Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley. Serves 8.

Janice Stompro & Dr. Brett Stompro


Recipes for Research Copyright © - 2014 - Janice Stompro