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This fresh and easy-to-make Pico de Gallo will soon be your go-to appetizer for any gathering! Using all fresh ingredients, this Pico de Gallo is bursting with flavor and can easily be adjusted according to taste preferences.
Last week was spring break, and it was a balance of busy and relaxing. I spent a few days searching for a job and attending a job fair; I spent a few days shopping with my momma, spent some time catching up with friends, and spent some time watching Netflix. It was a perfect balance.
During spring break, my mom and I decided to take a cooking class at Sur la Table.
It was something we had wanted to do forever, and since we had the same spring break, we decided this was the perfect opportunity to take a class. We decided on the Vegetarian 2.0 class, and I was super excited about it. I was excited to learn new cooking techniques from a chef and be able to take a class together with my mom.
The class was small, but it was personal and very awesome.
I learned new techniques for using a knife, chopping onions, cutting herbs, and more.
I was inspired by all the delicious recipes we made, and sitting down to eat everything after we cooked it all made me realize how amazing homemade food is and how it can bring so many people together.
I immediately thought of when I was going to make the recipes next to share with family and friends and ended up making one of the recipes to bring as an appetizer to a game night later that week!
I left the cooking class inspired to get back in the kitchen, but I also reflected on the process of cooking itself.
The class was two hours long, and we made four recipes. Some recipes took longer than others, but it did take a lot of time to bring the recipes together.
Nothing was too challenging or anything, but some recipes called for a lot of chopping or assembling.
We had three people in the class, so that divided up the workload for each recipe and brought us together as we worked through each recipe.
I reflected upon how my cooking has changed over the past year or so.
I have adopted a more whole and real food approach to eating, which has resulted in more time spent in the kitchen.
I spend more time cooking meals from scratch — everything from sauces to seasonings.
I try to make everything homemade as much as possible, which of course, takes more time than buying it at the grocery store.
But I can’t say that I ever complain about it. I love the time I spend in the kitchen preparing foods for myself, and others that I know are going to nourish our bodies with the good stuff.
Sure, I spend more time than the typical 22 years old does in the kitchen, but it is time well-spent, in my opinion.
I am practicing different styles and methods of cooking and growing my knowledge of food in the process.
It is something I love and something I am willing to spend the time and energy on.
Ingredients
4 medium Ripe Tomatoes chopped
¼ cup White Onion finely chopped
¼ cup Fresh Cilantro finely chopped
1 clove Garlic minced
1 Jalapeno Pepper deseeded and finely chopped
2 tbsp Lime Juice
Sea Salt to taste
Instructions
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