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Peach and Mango Salsa with Chipotles

Peach and Mango Salsa with Chipotles
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Servings
2 Cups
Servings
2 Cups
Peach and Mango Salsa with Chipotles
Print Recipe
Servings
2 Cups
Servings
2 Cups
Ingredients
Servings: Cups
Instructions
  1. Combine the chopped mango, peaches, red bell pepper, and sliced green onions in a medium bowl.
  2. Allow any excess adobo sauce to drip off of the chipotles. Slice the chipotles open and scrape out the seeds and membranes. If you like more heat leave some seeds. Chop finely and add to the bowl.
  3. Zest the lime and add it to the bowl. Squeeze the lime's juice into the bowl. Toss everything together.
  4. Add the honey and the pinch of salt. Stir to combine. Cover and chill for at least 4 hours. Serve with chips or use as a cold sauce for grilled meat.
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Not Potato Salad

Not Potato Salad
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An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Not Potato Salad
Print Recipe
An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
  2. Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
  3. Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
  4. Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
  5. Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
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Sort of Southwestern Minestrone

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Sort of Southwestern Minestrone
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A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Sort of Southwestern Minestrone
Print Recipe
A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. If you are using the chicken sausages, grill or broil them until they are nicely browned. When cool enough to handle, cut in half lengthwise then slice. Set aside.
  2. Heat a soup pot over medium heat and add the olive oil. Add the onions, garlic, jalapenos, cumin, and carrots and cook until the veggies begin to soften, 5 minutes or so.
  3. Add the corn, sausage (if using), and sun dried tomatoes and cook for a minute or two. Add the stock. Bring to a boil, add the oregano, reduce the heat and simmer for 15 minutes.
  4. Add the rinsed and drained beans and the lime juice and simmer for 5 - 7 minutes. Ladle into soup bowls. Serve with a lime wedge if you'd like.
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Mushroom and Blue Cheese Omelet

Cooking for one is what you make it. You can settle for boring or you can romance your plate with delicious food that you love. An omelet can be boring or it can be a delectable taste treat. I opted for the latter.

My omelet was filled with earthy Crimini Mushrooms, subtle shallot, and fragrant garlic. DIGITAL CAMERAJoined by Blue Cheese it  was a sophisticated yet comforting supper. Too bad I was the only one to enjoy it.

Mushroom and Blue Cheese Omelet
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Servings
1
Servings
1
Mushroom and Blue Cheese Omelet
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat a small fry pan over medium heat. Add the olive oil and tip the pan to coat evenly with the oil. Add the mushrooms, shallots, and garlic.
  2. Cook stirring occasionally until the mushrooms are lightly browned and the the shallots and garlic are fragrant.
  3. Add the eggs to the pan, shaking to begin the setting process. continue to cook, shake and lift the eggs until they are almost set.
  4. Add half of the cheese to the eggs and gently fold the omelet in half. continue to cook ,until the omelet is browned, flipping once.
  5. Turn out on a plate and top with the remaining cheese. Serve with sliced tomatoes.
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A Basic Vinaigrette on the Light Side

A Basic Vinaigrette on the Light Side
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A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
A Basic Vinaigrette on the Light Side
Print Recipe
A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
Ingredients
Servings: Cup
Instructions
  1. Combine all of the ingredients except salt and pepper in a jar with a tight fitting lid.
  2. Cover jar tightly and shake until ingredients are completely blended.
  3. Taste dressing. Add a little salt and pepper and shake well, again. Taste and add more salt and/or pepper as needed.
  4. Store in refrigerator for up to one week.
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