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| Corn and Anaheim Chili Pepper Relish 1 ½ cups corn ½ cup red onion, diced small ½ cup white onion, diced small 1 cup cucumber, peeled, seeded and diced small 1/3 cup red bell pepper, diced small 1/3 cup yellow bell pepper, diced small 8 tbsp. fresh lime juice 1 tsp. Tabasco sauce 1 ½ tsp. Cumin ½ tsp. sugar 2 oz. white wine vinegar 2 oz. olive oil 4-6 Anaheim chili Peppers sliced thin In a medium bowl, combine all ingredients and let stand at room temperature for 1 hour before using. Baked Potato Crisps 2 large Russet potatoes, unpeeled 1 tbsp olive oil 1/8 tsp. each garlic and onion powder fresh ground pepper 1 tsp. fresh chives, minced 1 tsp. fresh parsley, minced dash of paprika (optional) Preheat oven to 400 degrees. Oil 2 baking sheets. Wash the potatoes and cut into 1/8 inch slices. Place in a bowl and toss with oil to coat evenly, or spray. Season to taste with pepper, garlic, and onion powder; sprinkle with paprika (optional). Place on the prepared baking sheets. Bake until crisp and browned, 20-25 minutes. Adjust the seasoning to taste. Top with a dollop of sour cream or Greek yogurt. Sprinkle with the chives and parsley. Linguine with Tomato and Arugula 1 garlic clove, minced 2 tomes, chopped 1 bunch arugula, stems removed, leaves coarsely chopped 2 tbsp. olive oil 1 ½ tbsp. balsamic vinegar ½ lb. linguine In a large bowl, stir together the garlic, tomatoes, arugula, oil, balsamic vinegar, and pepper to taste; let marinate for 20 minutes. In a large pot of boiling water, cook the linguine for 10 minutes or until it is al dente, drain, and toss with the sauce immediately. Serve warm or at room temperature. Butter Lettuce and Pear Salad 1/3 cup olive oil 3 tbsp. apple cider vinegar 1 tsp. sugar fresh black pepper 2 heads butter lettuce, torn into pieces 2 pears, cored and chopped ½ cup toasted walnuts ½ cup crumbled feta cheese Combine oil, vinegar, sugar, and pepper in a bowl and whisk well; adjust seasonings as needed. Combine the remaining ingredients in a medium bowl, and pour the dressing over and toss to coat. Shrimp Fajitas 1 tbsp. Worcestershire sauce 1 tbsp. lime juice 1 tbsp. soy sauce 1 tsp. chili powder 1 lb. large uncooked shrimp 2 medium zucchini, cubed 1 red onion, chopped 1 cup fresh corn kernels 1 tbsp. olive oil 8 tortillas 1 cup shredded Jack cheese 3 tbsp. chopped fresh cilantro ½ avocado, chopped In a medium bowl, combine the Worcestershire sauce, lime juice, soy sauce, and chili powder. Add the shrimp and marinate for 15 minutes. Heat the olive oil in a large skillet over medium. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside. In a separate skillet, heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place the shrimp and vegetables in the tortillas; sprinkle with the cheese, cilantro, and avocado. Grilled Veggie Sandwiches ¼ cup Greek yogurt 3 cloves garlic, minced 1 tbsp. lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 crookneck squash, sliced 2 (4x6 inch) focaccia bread pieces, split horizontally ½ cup crumbled feta cheese In a bowl, mix the yogurt, garlic, and lemon juice. Set aside in the refrigerator. Preheat a grill on high heat. Brush the vegetables with olive oil on each side. Place bell peppers, and zucchini closest to the middle of the grill, and set onion a crookneck around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. Remove from grill and set aside. Spread some of the yogurt mixture on the cut sides of the bread, sprinkle each one with feta cheese. Place on the grill, cheese side up and cover with a lid for 2-3 minutes, making sure the bottoms don’t burn. Remove from grill, and layer with the vegetables. Serve immediately. Fresh Tomato Pasta 4 oz. fresh mozzarella cheese, cut into cubes 3 medium tomatoes, peeled and diced 2 avocadoes, peeled, pitted and diced 3 to 4 cloves garlic, minced ½ cup olive oil ½ cup coarsely chopped fresh basil 1 tbsp. lemon juiced fresh ground pepper to taste 1 tsp. crushed red pepper flakes 1 package uncooked penne pasta In a large bowl, toss the mozzarella cheese with tomatoes, avocadoes, garlic, olive oil, basil, lemon juice, pepper, and red pepper flakes. Let stand at room temperature for at least 30 minutes. Cook pasta according to package directions; drain and return to pan to keep warm. Add the tomato mixture and toss to coat evenly. |