Charley’s Summer Salsa Recipe


One of the best things about summer is the abundance of fresh veggies and herbs. When it’s too hot to cook in the kitchen, try this salsa for something fresh and bright. 

Charley’s Summer Salsa: 

  • 1 each: green, yellow, and orange pepper- diced
  • 1 jalapeno pepper- seeds removed and chopped
  • 1 red onion- diced
  • 3 roma tomatoes- seeds removed and chopped
  • 1 bunch cilantro- roughly chopped
  • 3 limes- juiced
  • salt to taste

Combine your veggies in a bowl and mix well. This salsa tastes great the next day or even with just a couple of hours of downtime while the flavors combine. Be careful with the jalapeno. My advice is to taste it first. If it’s too hot, cut the pepper in large chunks and remove from the bowl before serving. I served this salsa with black refried beans topped with avocado and blue corn tortilla chips for dipping. Tasty! 

Charley’s Winter Salad Recipe


This salad is great for when you need some fresh seasonal fruits and veggies in your diet. 

This salad is great for when you need some fresh seasonal fruits and veggies in your diet. 

I recently made the best salad in the world! Okay, I’ve got to give a little credit to my brother, Brandon the chef, who gave me the idea of using seasonal produce rather than the standard salad ingredients. This salad will give you life! 

Ingredients:

  • Arugula
  • Bacon or veggie bacon
  • Beets 
  • Pears
  • Red onion 
  • Goat cheese 
  • Fig balsamic dressing

Directions:

Start with roasting your beets at 425 degrees for 45-60 minutes. Once they’ve cooled, slice them. Chop the bacon and fry it, starting with a cool pan. Slice the pears and red onion. Assemble the salad in a large bowl, crumble the goat cheese on top, and toss to distribute the ingredients. This salad has enough flavor to stand on its own, but I topped mine with Whole Foods’ 365 fig balsamic dressing. Enjoy!

-Charley Caudill, LMT