Yummy Vegetable Dip

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1 teaspoon ground turmeric
• 1 teaspoon garlic salt
• 1 teaspoon white sugar
• 2 teaspoons dried minced onion
• 1 teaspoon prepared horseradish
• 1 teaspoon white vinegar

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. chill 2 hours before serving.

Tucson Guacamole

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 2 large ripe avocados, peeled and pitted
• 1 (4 ounce) can diced green chiles, drained
• 2 teaspoons worcestershire sauce, or to taste
• garlic salt to taste
• black pepper to taste
• 1 large ripe avocado, peeled and pitted

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, beat cream cheese with an electric mixer until smooth. add two avocados, green chiles, worcestershire sauce, garlic salt and pepper; beat until fairly smooth.
• gently mix in remaining avocado, leaving it a little chunky. serve immediately or store in refrigerator covered with plastic wrap, pushing the wrap down so that it is touching the entire surface of the guacamole.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Sausage And Asparagus Spaghettini

Ingredients

• Servings: 6
• 1 pound italian link sausage
• 1 (13.25 ounce) package spaghettini (thin spaghetti)
• 1/4 cup olive oil
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 garlic cloves, minced
• 1 1/2 pounds roma (plum) tomatoes, seeded and diced
• 1 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• cook the italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.
• transfer sausages to a plate. when cool enough to handle, cut into 1/4-inch thick slices and set aside.
• bring a large pot of lightly salted water to a boil. cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.
• heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. stir in garlic and cook until fragrant, about 1 more minute.
• mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. remove vegetables from heat.
• toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.
• sprinkle the spaghettini and vegetables with parmesan cheese.

sean's falafel and cucumber sauce

Ingredients

• Servings: 4
• for sauce:
• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• for falafel:
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• in a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. chill for at least 30 minutes.
• in a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. in a blender, process onion, parsley and garlic until smooth. stir into mashed chickpeas.
• in a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. stir into chickpea mixture along with olive oil. slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. form 8 balls and then flatten into patties.
• heat 1 inch of oil in a large skillet over medium-high heat. fry patties in hot oil until brown on both sides. serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.