(vegan, gluten-free) 1 lb. beets, stems and skinny roots cut off, and small ones cut in half, large ones cut in to quarters (leave the skins on) 1 lb carrots, peeled and cut on the diagonal into 1 inch pieces a handful of fresh cilantro and/or parsley (about 2 T. chopped) olive oil 2 T. […]
You can call this a salsa and eat it on chips, or call it a salad and eat it with a fork. 🙂 I made a rather large batch; feel free to scale it down. Ingredients 3 cans black beans, or about 5 cups cooked black beans 2 cups frozen corn, thawed 1 1/2 c. […]
Ingredients A few large tomatoes, or several small tomatoes, cut into wedges or chunks one small onion, quartered olive oil sea salt and freshly ground pepper 7 cloves garlic, peeled 2 small or 1 large sweet pepper 1 hot pepper, seeded a handful cilantro, chopped lemon or lime juice, to taste Directions Preheat oven to […]
1/2 cup chopped sweet onion Sauté in 1 Tbsp olive oil in a soup pot until soft. 2 1/2 cups corn 3 cups chicken or vegetable broth Add and cook 10 minutes. Remove 1 cup of solids with about 1/3 cup broth and place in blender or food processor; blend until smooth. Return this puree […]
1 tsp lime zest 2 Tbsp fresh lime juice (about 1 lime) 1 tsp white balsamic vinegar 5 Tbsp canola oil 2 Tbsp finely chopped fresh cilantro 2 Tbsp chopped fresh chives Salt Combine the lime zest, lime juice, and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the […]
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