Our Fabulous Bites

 I was surprised when most of the kids really enjoyed this.  I was afraid of the awesome sauce, but when I tried it with the squash, I thought it paired well.  By itself, I thought the sauce strange.  Isla loved the sauce, with or without the squash.  I like that you don't have to peel this squash, the skin was tender enough to eat.  I did peel off some of the bumps.   Ingredients : 3-4 medium delicata squash (2 pounds) 1 1/2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon ground black pepper For the awesome sauce / dip 1/2 cup sour cream or crème fraîche 2 tablespoons hot sauce (we used a Mexican hot sauce) 1 teaspoon soy sauce 1/4 garlic powder 1/8 teaspoon dried dill Instructions: Preheat the oven to 450. Wash the squash.  Cut in half lengthwise and scoop out the seeds.  Slice into half-moons, about 1/4-1/2 inch thick.  Place slices in a bowl and toss with olive oil, salt and pepper.  Bake squash on a baking sheet ...

A perk of the dual language program is I get to make friends with Mexicans and then have them teach me how to make their yummy inexpensive food. Today I had salsa verde, that is kind of cooked.  Another friend said she doesn't do any cooking when she makes her green salsa so I will have to try both and see what I prefer.  For now, you get the 'cooked' recipe. I like to have a jar of this in the fridge that I can top on a taco salad, or beans and rice, or use as a dip for chips.  It is fresh, sometimes a tad tart, and has a nice kick.  It can be quite spicy depending on the jalapenos so I don't recommend this to those that don't care for hot/spicy foods. Salsa Verde 5-6 tomatillos, husks removed 4 jalapenos 1 clove of garlic, pealed sea salt olive oil 1/3 cup cilantro, chopped Put whole tomatillos & whole jalapenos in a small pot and barely cover with water.  Bring water to a boil and simmer tomatillos for about 5 minutes.  Remove tomatil...

This is one of those recipes that I make over and over again.  I often make it when we have guests over for dinner.  I love that not only is it easy and quick, you can make it in advance.  I also appreciate that it is a yummy dip that doesn't require cream cheese or mayo or sour cream, which I love those ingredients but they always come with a side of guilt. Don't be afraid of the beans!  Many non-bean fans have enjoyed the dip so give it a try. Note: depending on how strong your garlic is, how powerful your lemon juice, how fresh your parsley, the flavor of this dip can vary.  Sometimes the parsley will be so vibrant and other times the lemon juice shines...as you try this recipe you'll discover what you prefer and you can adjust by adding more or less of certain ingredients.  Or if you are like us, you'll like it every time, no matter how the flavors balance out. White Bean Dip 1 (15 ounce) can cannellini beans or white navy beans, drained and...

Oh yes. This dressing is scrumpdidliumptious. It has a similar taste to the tomatillo dressing that everyone loves; Cafe Rio copycat dressing. But it doesn't have mayonnaise, so it's a healthier, my friends :) Plus it's got a bit of a guacamole taste, which I could eat all day long. You could also make it thicker and use it as a sandwich spread! Zesty Avocado Cilantro Dressing 3/4 c milk  1 small jalapeno, seeds removed, unless you want it extra spicy. 1/4 c fresh cilantro 1 medium haas avocado 1 clove garlic 2 tbsp chopped scallion juice of 1 lime 1/8 tsp cumin 1/4 tsp ground pepper 1/2 tsp kosher salt Place all the ingredients into a food processor and blend until smooth. For a thinner dressing, just add more milk, or less if you'd like it as a dip or spread. Bon Appetite!

I like this dip.  I like it even better when I use sour cream instead of mayonnaise, but then it isn't technically an aioli anymore. Cilantro-Jalapeno Aioli 1/2 cup reduced-fat mayonnaise/sour cream 3/4 cup fresh cilantro 2 jalapeno chiles, seeded (if you like it less spicy) and roughly chopped Juice of one lime, plus more to taste Salt, to taste In a small food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Add half of lime juice and salt, to taste. If you like it more citrus-y, add more lime juice. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days. This is quite good with sweet potato fries and with fish tacos. Oh and I often make it right before serving and it is fine.  Though I think letting it chill in the refrigerator for a time might help thicken it. Makes about 1 cup.

I saw a recipe a couple of years ago, wanted to try it but Jeff thought it sounded weird, possibly terrible.  I decided to store the recipe and wait.  Yesterday was the day. I served it to Jeff before telling him what it was, and guess what, he liked it.  Give it a try, maybe you will too.  :)   (this could be a way to get a certain grandpa to try asparagus, without knowing) Asparagus Salsa 2 cups (approximately 1 pound) asparagus , chopped and lightly steamed (I used frozen, and thawed it, but didn't steam it) 2 1/4 teaspoons lemon juice 3 tablespoons chopped onion 1 large tomato , chopped 3/4 teaspoon salt, optional 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 clove garlic, pressed or minced Dash hot sauce 1/3 cup light sour cream In a blender or food processor, combine all ingredients; blend until smooth. Transfer the salsa to a bowl. Cover tightly and refrigerate several hours or overnight before se...

Okay, so maybe this sounds weird, it did to me at least, but I'm telling you, this is soooo good. Give this one a try during the summer when produce is a bit cheaper than winter. 1 26-oz jar sliced mango, drained and diced (find this usually around fresh produce section) 7 green onions, sliced 2 large avocado, peeled & diced 1 red bell pepper, diced 1 jalepeno pepper, minced (this gives it a nice kick, if you want more of a kick leave in the seeds, if you want less, leave it out all together) 2 T chopped Fresh cilantro(must be fresh) 3 T lime juice (or juice from 1/2 - 1 fresh lime) 2 T honey (start with a bit less, and add more if needed) 1/4 tsp salt Combine, chill & enjoy! You can eat it with chips, serve it over fish, endless possibilities.