Craving limes?

Tomato-Cilantro Vinaigrette

Adapted from MyRecipes

Ingredients:

• 1/2 c chopped tomato, seeded
• 1 jalapeno, chopped (seeded if you do not like too much heat) or try a sprinkle of cayenne
• 1/2 c fresh cilantro, chopped
• 2 garlic cloves, chopped
• 3-4 Tbsp olive oil
• 1-1.5 Tbsp Cider Vinegar
• 2 tsp lime zest, grated (I like lime so I use 1 Tbsp)
• 1.5 Tbsp fresh lime juice (again, I love lime but Dane told me that 2 Tbsp was too much so I'm willing to compromise)
• 1/4 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp black pepper

Mix the above ingredients in a blender or food processor,  process until smooth. We served over fresh greens topped with grilled peppers, fresh tomatoes, cilantro, avocado, olives and tortilla chips.

Grilled corn spread with honey-lime zest butter

Grilled peppers

Daner's local, grass-fed sirloin with a dry rub of garlic, black pepper, New Mexican chili powder, red pepper flakes, cumin and paprika

Sweet Potato & Black Bean Tacos

 

Recipe adapted from Eating, etc.

Makes about 6 tacos

 

Ingredients:

• 2 fresh jalapeno peppers
• 1 large yam or sweet potato, peeled and cut into 1/2" cubes (about 3 cups)
• 1/4 c onion, coarsely chopped
• 3T olive oil, divided
• 1/2 Tbsp Mexican spice blend* (See Below)
• 2-1/2tsp ancho chile powder, divided
• 1/2tsp fine sea salt
• 1-2 large garlic clove, minced
• 1c fresh tomatoes, seeded & chopped
• 15oz can black beans, with their liquid
• 1/4tsp - 1/2tsp fine sea salt
• 1/4-1/2 c fresh cilantro, chopped
• 1 tsp olive oil
• 6 small white corn or whole wheat tortillas
• 1/2c Monterey jack, colby jack, cojita, or feta cheese, shredded or crumbled
• Lime wedges
• Plain Greek yogurt or low-fat sour cream
•  Guacamole
•  Salsa

Preheat oven to 400°F.

Blacken whole jalapenos on grill or in cast iron pan on stove top, turning, until skins are charred and blistered in spots. Remove from heat. Stem, seed (if you don't like the extra heat, Dane makes me leave the seeds in) and chop the peppers. Set aside.

In a large bowl, toss cubed sweet potatoes and onion with 2 tablespoons of the olive oil. Add the Mexican seasoning blend, up to 1 teaspoon of the ancho chile powder, and 1/2 teaspoon salt and toss until well-coated.

Spread sweet potato mixture in a thin layer on a rimmed baking sheet (lightly oiled or covered in foil for easy clean-up), so that no pieces are touching each other. Roast in oven for 25 minutes or cook over medium heat on the grill until edges have begun to brown, stir at half-way point.

In a medium saucepan, heat remaining 1 tablespoon of olive oil over medium-high heat. Add minced fresh garlic and cook until fragrant, about a minute.

Add tomatoes and allow to bubble briskly for 5-10 minutes or until tomatoes reduce down to a loose sauce.

Sprinkle remaining 1-1/2 teaspoons ancho chile powder and a pinch of cumin over tomatoes; add jalapenos, black beans with their liquid, & salt. Cook beans over medium heat for 15 minutes, stirring carefully so beans retain their shape. Remove from heat and stir in cilantro.

In a small skillet, over medium heat, warm tortillas in olive oil for 30 seconds on each side, or until tortilla bubbles. Plate with paper towels in between each tortilla to keep warm and soak up oil.

To assemble tacos, using a slotted spoon if necessary, spread a few spoonfuls of beans onto warm tortilla. Add a mound of roasted sweet potato. Sprinkle with cheese or yogurt, chopped cilantro, guacamole, salsa,  a squeeze of fresh lime juice and your favorite Mexican beer. I suggest Dos Equis Amber or Negro Modelo, with a sliver of lime! :)

**Mexican Spice Blend:

• 1-1/2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp cayenne
• ¼ tsp dried oregano
• ½ tsp paprika
• 1-1/2 tsp ground cumin
• 1 tsp sea salt
• 1 tsp black pepper

Find the beauty....

May the sun

                                           bring you new energy by day;

May the moon

                                              restore you by night;

May the rain

                             wash away your worries;

May the breeze

                                                                 blow new strength into your being;

May you walk

                                            gently through the world

                    and know its beauty

                                                          all the days of your life.

Green Salad Topped With Baked Goat Cheese, Strawberries, Grapes and Garlic Dijon Dressing

This is one of those salads that had me making peculiar satisfied noises the whole way through, you know the meals that you just can't help but say, "Mmmm, MMMmmm." With the creaminess of the baked goat cheese and the stimulating flavors of the fresh vinaigrette, this would easily cost $10-15 in a restaurant. However, it is easy enough for you to make in your very own kitchen. Such a light, refreshing salad, perfect for those hot, summer days we are all waiting so patiently for! Bring on the sunshine!

Dressing (double batch):

• 2 garlic cloves, peeled
• 1/2 tsp salt
• 2 Tbsp EVOO
• 2 Tbsp lemon juice
• 1 Tbsp chopped fresh flat-leaf parsley
• 1 small shallot, minced
• 2-3 tsp Dijon mustard
• 1/4 - 1/2 tsp black pepper

Baked Goat Cheese:

• 3 Tbsp panko crumbs (or dried bread crumbs)
• 2 Tbsp finely chopped walnuts
• 2 oz red-fat goat cheese (I used regular honey chevre, delicious!)
• 1 large egg white, lightly beaten

Garden Salad:

• Mixed greens
• Strawberies, quartered
• Grapes, halved

Preheat the oven to 400 F. Spray baking sheet with nonstick spray.

With side of large knife, mash garlic with salt on cutting board until it forms a paste.

To make dressing, whisk together oil, lemon juice, parsley, shallot, mustard, pepper and garlic paste in small bowl until blended.

Mix crumbs and walnuts on wax paper. Coat cheese with egg, then coat with crumb mixture. Place on baking sheet, bake until warm, about 5 minutes.

Meanwhile, put salad greens in large bowl; drizzle half of the dressing over and toss to coat evenly. Divide salad evenly among 6 plates and top with warm goat cheese round.

*The second time I made this salad, I substituted pears for the strawberries and grapes and topped with fresh black pepper...Yum!

Spiced Cereal with Cranberries and Pecans

You know those days when you wake up tired (maybe a little crabby) and need to start the day with something comforting before you can even dream of changing out of those pj's?  This recipe was created on one of those days. It is warm, creamy and full of warming spices such as cloves, nutmeg and cinnamon. Mmmm, the perfect way to jump start a typical, rainy Seattle morning. Of course, one must accompany it with a large cup of coffee....now we're in business!

Ingredients:

• 3/4 c Water
• 1/8 tsp Salt
• 1 c Unsweetened Coconut Milk (Or Unsweetened Vanilla Almond milk)
• 1 tsp Pure Vanilla Extract
• 1 c Multi-grain Hot Cereal
• 1/2 c Cranberries
• 1 tsp grd. Cinnamon
• 1/2 tsp grd. Ginger
• 1/4 tsp grd. Cloves
• 1/4 tsp grd. Nutmeg
• 1/2 c. Pecans, chopped

Directions:

Bring coconut milk, salt, vanilla and water to a boil in saucepan. Stir in oats and cranberries.  Simmer for 5 minutes over medium-low heat, continue until oats are tender and liquid is absorbed. Remove from heat, stir in spices and top with chopped pecans. Add more milk as needed.